Chefs dish on the worst mistakes you can make in the kitchen

July 22, 2017 by
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  Everyone makes mistakes in the kitchen. There are some things you may not be able to avoid, but many errors are completely preventable. The Independent recently quizzed a number of chefs to find out which mistakes they see most often, and which ones really raise their hackles. One of the most grievous errors is wasting food. Buying more than is… read more

In praise of the recipe box

July 21, 2017 by
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  When e-cookbooks hit the scene several years ago, many pundits predicted that it was a death knell for the print versions. However, the opposite happened - print cookbooks rebounded and became more popular than ever. The same cannot be said for another low-tech recipe format. The recipe box, once found in nearly every kitchen, seems to be going the… read more

Matchmaker, matchmaker, make me a batch

July 20, 2017 by
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When a couple shares a passionate, competitive hobby, it either brings them closer or pushes them apart. Luckily, doctors Chris Taylor and Paul Arguin fall into the former camp. The pair met through a mutual friend who knew that each of them loved to bake. From their first date in 2009 through today, they've baked together, and you can often… read more

Inspector Gadget

July 19, 2017 by
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  Next to cookbooks at thrift shops, my biggest weakness is kitchen gadgets. I must inspect every display at any cooking store that I visit to make sure that I'm not overlooking a device that will become an indispensable addition to my cooking regime. Various gadgets have come - and mostly, have later gone - from my kitchen, with only… read more

A conversation with the Barefoot Contessa

July 18, 2017 by
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Ina Garten is one of America's most beloved food personalities, and holds the #11 and #14 positions in the EYB Library for most popular cookbooks (for The Barefoot Contessa Cookbook and Barefoot Contessa Back to Basics). Her relaxed, approachable personality has allowed her to reach a varied audience, many of whom learned to cook through her shows and books. Her new… read more

Food trend predictions from the Fancy Foods show

July 17, 2017 by
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  Every year, thousands of people gather for the annual Summer Fancy Food Show, where more than 2,600 specialty companies showcase their goods to the press, consumers, and potential buyers. This year, Cook's Illustrated sent one of its tastings and testings team members, Hannah Crowley, to the show. After eyeing and sampling hundreds of products, she made some predictions for trends… read more

Do graphic cookbooks work better than traditional books?

July 16, 2017 by
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  The graphic cookbook - in which hand-drawn pictures tell a story and/or provide instruction on how to make a dish - is not a new concept. We can trace the origins to this type of cookbook to the mid 1960s, when British spy novelist Len Deighton published a collection of the black-and-white "cookstrips" he had created for the Observer… read more

Who invented the Bloody Mary?

July 15, 2017 by
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The origin stories of various foods and drinks always provide a fascinating glimpse into history. Today we inspect the beginnings of the classic brunch cocktail the Bloody Mary. Author Brian Bartels--beverage director for the NYC's West Village restaurants Jeffrey's Grocery, Joseph Leonard, Fedora, Perla, and Bar Sardine--delves into the history of this iconic drink in his book The Bloody Mary. Bartels… read more

The hidden risks of writing a cookbook

July 14, 2017 by
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  For many chefs, it seems like a no-brainer to write a cookbook, both in terms of finances and career advancement. Hefty advances and the allure of possibly winning an award are too tempting to overlook. But there are downsides involved that the chefs only find out about after the contract is signed. Grub Street explores the hidden risks of… read more

Celebrating independent cookbook stores

July 13, 2017 by
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  One of the comments on our Amazon Prime Day reminder post was a suggestion to shop at your local independent bookseller instead of buying online. Here at EYB we do promote specialty cookbook stores in several ways. First, we have a listing of our favorite shops worldwide, plus we list bookstore events on our Worldwide Calendar of Cookbook Events.… read more

Why doesn’t halloumi melt?

July 12, 2017 by
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  When you think of cheese, one of the first things that likely pops into your mind is the image of something smothered or stuffed with melted cheese, like pizza or raclette. Most cheeses soften when you apply heat, but a few such as halloumi and Indian paneer stubbornly refuse to melt. What's up with these cheeses? Gianaclis Caldwell, author of… read more

Spice support: asafoetida

July 11, 2017 by
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After reading the alternative names of asafoetida, you might be hesitant to use it: hing, stinking gum, and devil's dung do not do much to stimulate one's appetite. Although not technically a spice, asafoetida - the dried resin extracted from the roots of several species of giant fennel - is treated as one in Indian cooking.  Before it is cooked,… read more

Amazon Prime Day reminder

July 10, 2017 by
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  Amazon Prime members, set your alarms. Tomorrow (July 11) is Amazon Prime day. That means tremendous deals sitewide, including cookbooks and kitchen equipment (time to get that Instant Pot!). You don't have to wait until midnight to take advantage of the sale, because some of the deals begin tonight at 9:00 p.m. US Eastern Time. Amazon promises "hundreds of… read more

How recipes can be undermining your cooking

July 9, 2017 by
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  At one point in our evolution, cooking was simple: poke a stick through some meat and thrust it into the flames. Over the millenia, humans have made more than a few refinements to this formula, leading to the present time when complicated recipes are everywhere. Many cooks scour the internet or pore through cookbooks, searching for the perfect recipes… read more

Influential food editor and author Valli Little has died

July 8, 2017 by
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  Once again we have to report some sad news. One of Australia's foremost food authorities, Valli Little, passed away last week after a very private battle with cancer. Author Rick Stein said "@sasstein and I are very sad to hear that our friend Valli Little has died. A peerless food editor for Australian Delicious & a great chum." After… read more

The sacrifices made by Bengali widows inspired a cuisine

July 7, 2017 by
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  The state of West Bengal sits on the eastern edge of India, between the Himalayas and the Bay of Bengal.  You may know that this area is home to numerous rich and complex vegetarian dishes, but you may be unaware of one reason why this is so. Over at indexed blog Food52, Mayukh Sen explains how a strict ritual diet demanded… read more

Over 250,000 online recipes indexed

July 6, 2017 by
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  We are excited to announce that Eat Your Books has now passed 250,000 online recipe links! The number is mind-boggling - over a quarter of a million recipes, from the best websites, blogs, and food writers on the planet, are only a click away. Every EYB Member, whether he or she has a free membership or a Premium subscription,… read more

Artisan’s new cookbook line

July 5, 2017 by
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When you visit a bookstore, you will find plenty of high quality cookbooks with prices to match, plus heaping displays of low cost cookbooks of dubious quality, and precious little in between. A new cookbook line from publisher Artisan Books is aiming to change that situation.  Called Artisanal Kitchen, the line includes three titles released this June with more to follow in… read more

The little known history of frozen food

July 4, 2017 by
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Michael Ruhlman recently released a new book called Grocery: The Buying and Selling of Food in America. The book offers commentary on America's relationship with its food and investigates the overlooked source of so much of it -  the grocery store. The modern chain grocery store is such an ubiquitous part of the average American's life, yet most of us don't… read more

Cookbooks are my friends

July 3, 2017 by
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  Cookbooks are my friends. Before you fret about the state of my mental health, rest assured that not all of my friends reside on bookshelves. However, cookbooks perform many of the same roles that my "real-life" friends do. They comfort me when I am not feeling well. Reading about chicken soup eases my soul just as eating soup made… read more

How did Americans come to love ice cream so much?

July 2, 2017 by
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People in the United States cannot claim to have invented ice cream, but we sure do love to eat it. On average, US citizens each consume a staggering 40+ pints of ice cream in a year. Our fondness for the cold treat is as old as the country itself, says journalist Amy Ettinger. She talked to NPR's The Salt to… read more

Reading cookbooks for pleasure

July 1, 2017 by
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In yesterday's post I declared that I read cookbooks like other people read novels. I enjoy getting to know the author's voice, and learning about different cultures and locales through the foods of the area. I am sometimes asked by friends or acquaintances if I have read any good books lately. My response, "Yes, I've read several excellent cookbooks," is… read more

The cookbooks that shaped a career

June 30, 2017 by
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  When chef and author Samin Nosrat first approached Chez Panisse restaurant in California for an internship, she was turned down. The chef did, however, give her a list of books that she should read and cook through, telling her to come back after she was finished. She did just that, and launched her cooking career at the restaurant after… read more

Celebrate Bacon Week

June 29, 2017 by
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  Australian Gourmet Traveller just informed me that it's Bacon Week in Australia. Since I like to support the customs of other countries, I will celebrate in solidarity! Bacon is one of the most delicious foods ever, so it's fitting that it gets an entire week to be feted. The magazine provided a list of sixteen of the editors' favorite… read more

The New York Times plans to charge for its recipe database

June 28, 2017 by
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  In a bold move, The New York Times announced that it plans to turn its cooking website and app into a subscription service. Beginning next week, NYT Cooking will charge $65 USD per year for access to the 18,000+ recipes from staff writers like Melissa Clark and Sam Sifton. There will be an option to pay $5 for four weeks if you… read more
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