The fascinating history of celery

December 2, 2017 by
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These days, about the only place you'll see celery being served is alongside Buffalo wings, in a Bloody Mary, or as part of a relish tray (where it will likely remain after all of the other vegetables are eaten). That wasn't always the case, says Heather Arndt Anderson. Beginning in the mid-1800s and continuing for almost 100 years, celery was… read more

Chocolatiers aim to make you rethink white chocolate

December 1, 2017 by
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  White chocolate is often derided as not being "real chocolate", and critics dismiss it as being one-dimensional and overly sweet. A growing number of chocolatiers are quietly changing that perception, one confection at a time, says food writer Simran Sethi, author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love.  Most food historians agree that we can… read more

The most popular Christmas candy in each state

November 30, 2017 by
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I have to admit I'm a sucker for lists, so I was tickled when Jenny shared this with me: a listing of the top Christmas candy for each state in the US. I knew that people in the US have a sweet tooth, but was a bit taken aback that we will spend $1.93 billion USD on candy for the holiday… read more

Little steps helped accomplish a big dream

November 29, 2017 by
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Conventional wisdom says that if you want to publish a cookbook but don't have a huge Instagram following, own a wildly successful restaurant, or host a popular television cooking show, it's almost impossible to get taken seriously by agents and publishers. It's a good thing that Reem Kassis didn't believe in conventional wisdom, because she recently published a cookbook without… read more

Spice support: holiday baking spices

November 28, 2017 by
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  As they enter the holiday baking season, bakers the world over are assessing their pantries to make sure they have enough of the requisite spices and flavorings to complete their baking agendas. Vanilla, cinnamon, anise, nutmeg, cloves, allspice, cardamom and ginger form the backbone of flavor for many baked goods. We have already discussed cinnamon and cardamom in previous… read more

Le Chef releases its list of the top 100 chefs in the world

November 27, 2017 by
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  Yesterday, Le Chef magazine announced its annual compilation of the 100 best chefs in the world for 2018. Chef Michel Troisgros from Maison Troisgros restaurant in Ouches, France, was named as the  best chef in the world for 2018.  The list also includes names you know and might expect, like Alain Ducasse, René Redzepi, Massimo Bottura, Thomas Keller, Daniel Boulud, Corey Lee, and Grant… read more

‘Molto Mario’ returns for a limited run

November 26, 2017 by
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  It's been over ten years since Molto Mario last appeared on the Food Network, and twenty years since it debuted. Since 2005, when the show departed the airwaves Mario Batali has become busier and even more famous as co-host of The Chew and with several Eataly locations. Apparently he has a little room in his hectic schedule, however, as he… read more

You’ve never seen a gingerbread house like this

November 25, 2017 by
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I've posted some incredibly detailed gingerbread houses on this blog - one displayed at the White House in 2015, and last year a gingerbread dream house. Each time I think "how can anyone top that?" yet each subsequent baking season brings another show-stopping house. This year I may have found one that just cannot be outdone. It came to my… read more

Ways to use those Thanksgiving leftovers

November 24, 2017 by
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  Our non-U.S. members may be getting weary of our Thanksgiving posts, but it's hard to overlook the one holiday truly devoted to eating. This will be the final post of the year on Thanksgiving, to help out those (like me) who made too much - I mean, a generous amount of food yesterday. Marcus Samuelsson has a few ideas… read more

Australia’s best bakers weigh in on their favorite baking books

November 23, 2017 by
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When you walk into a bakery and see the rows of glistening pastries or perfectly browned breads, you might not think that the master bakers who created these lovely treats might have pored over the same baking books that sit on your cookbook shelves. But everyone has to start somewhere, and for many pastry chefs, that start came in the… read more

A cookbook editor’s take on the Food & Wine move

November 22, 2017 by
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In June we learned that Food & Wine magazine was moving the bulk of its operation to Birmingham, Alabama. Even though it came as a bit of a surprise, most people like food writer Ruth Reichl understood the reasons for the relocation and viewed it in a positive light - at least the publication wasn't shuttering like many others. James… read more

The lasting legacy of Joy of Cooking

November 21, 2017 by
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  We have frequently posted about legacy items on the EYB blog: things like cherished hand-me-down cookbooks, recipes, and kitchen tools we have inherited from family and dear friends. In these posts, Joy of Cooking frequently comes up in conversation. It is difficult to overstate the lasting legacy of this work. Recently Charles Roberts, owner of the used bookstore WonderBook,… read more

Is black going to be the new black in 2018?

November 20, 2017 by
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  We've already seen the Waitrose food trend predictions for 2018, and now the Trendspotter Panel of the Specialty Foods Association has weighed in with its own prognostication. If they are right, expect a lot of black-hued products in the coming year. The panel said they think plant-based foods will continue to grow in popularity, with more algae and other products… read more

Buy a gift certificate and earn a chance at free cookbooks

November 19, 2017 by
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You rely on Eat Your Books to help you organize your recipes and find inspiration. Why not share that benefit with friends and family who love to cook? Gift certificates are available for one, two and three year memberships to EYB. And for every gift certificate you buy between now and December 31, we will enter you into a drawing… read more

Help EYB when you shop Amazon on Black Friday or Cyber Monday

November 19, 2017 by
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  It may be difficult to believe, but we are less than a week away from Black Friday, the largest shopping day of the year. Many of you will be buying gifts - for other or for yourself - with the deals offered by major online retailers beginning next Friday and continuing to Cyber Monday. Amazon has stretched the deals… read more

November’s Eat Your Books Cookbook Club Summary

November 19, 2017 by
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It's time for the monthly roundup of the Eat Your Books Cookbook Club, our online cooking group. November's books were Half Baked Harvest or any of Diana Henry's cookbooks or online recipes that we have indexed here at Eat Your Books. As a reminder, in December we will be cooking from Six Seasons or Salt, Fat, Acid and Heat, plus… read more

What’s the best kind of rolling pin?

November 17, 2017 by
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  Chances are good that the type of rolling pin you use depends on what your mother or other cooking mentor had, whether it is the best option or not. There are several different styles of rolling pins on the market, and each one has its own set of benefits and drawbacks. So how can you determine what is the… read more

Cooking Channel takes a chance on a new show

November 16, 2017 by
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  Cooking Channel is debuting a new cooking show tonight and tomorrow, and its future rests entirely on how many viewers it attracts in those two showings. Columbus, Nebraska native and food historian Jason Liebig created and hosts the program, titled Food Flashback.  According to the blurb on Cooking Channel's website, the show "takes a trip down memory lane exploring… read more

David Lebovitz on the evolution of blogs

November 15, 2017 by
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You might call David Lebovitz the godfather of bloggers. He launched his website in 1999, years before Facebook or blogging platforms like Wordpress even existed. Since then, the former pastry chef of Chez Panisse and Zuni Cafe has garnered a devoted following. Lebovitz has just released a cookbook/memoir titled L'Appart, in which he uses his experiences in purchasing and renovating… read more

Cookbooks get another (premature) eulogy

November 14, 2017 by
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Over the past few years, we've reported on several people who have proclaimed the death of cookbooks. As we know, not only are cookbooks not dead, they are doing a smashing business. Yet there are those who continue to proclaim that cookbooks are dead. The latest to do so is Delia Smith, who recently announced that she won't be writing… read more

Thanksgiving dinner at 400 degrees

November 13, 2017 by
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  The Thanksgiving holiday is arguably the biggest food holiday in the United States. After all, it is the only official holiday created specifically to celebrate food, in the form of the fall harvest. It's a mere ten days away, which means that cooks across the nation are making meal plans, stocking up on ingredients, sharpening knives, and polishing silver.… read more

Blog ‘Great British Chefs’ is publishing a cookbook

November 12, 2017 by
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  Indexed blog Great British Chefs has only been around for a few years, but it has made a big impact. Now the popular website is putting together cookbook featuring recipes from the blog as well as new recipes. There is one catch - it is only available via Kickstarter, and the campaign ends in just 21 days.  The website… read more

Food writer Molly O’Neill starts a GoFundMe to help with her medical bills

November 11, 2017 by
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Cookbook author and food writer Molly O'Neill's books reside on hundreds of EYB Members' bookshelves. Molly's work includes writing a food column for the New York Times, writing several cookbooks, including the best-selling New York Cookbook and A Well-Seasoned Appetite. In addition, she hosted the PBS series Great Food and is the editor of the critically-acclaimed "American Food Writing". Twice nominated… read more

An A-Z culinary dictionary

November 10, 2017 by
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  Even experienced cooks often run across culinary terms that are unfamiliar to them, whether a type of food, an uncommon spice mixture, or a technique that they haven't seen before. While a quick Google search usually clears up any confusion, it's nice to have a handy reference that contains many definitions in one place. Australian Gourmet Traveller is here… read more

Imagine new ‘pastabilities’

November 9, 2017 by
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  There are hundreds of different pasta shapes, each with its own special attributes that make it the perfect companion to a particular style of sauce. Barilla, the world's largest pasta company, isn't content to limit itself to this large world of pasta. For the past few years, the company has been experimenting with intricate 3D pasta shapes. Barilla hosts… read more
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