Rediscovering Russian cuisine

April 17, 2018 by
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  When you say the words 'Russian food', most people immediately think of borscht, beef Stroganoff, or possibly golubtsi. Many dishes everyone believes are classic Russian foods are not, in fact, Russian, according to Maksim Syrnikov. He has spent over twenty years researching pre-Soviet Russian foods, writing several (Russian language) cookbooks in the process. Syrnikov is a man on a… read more

Retro cookbooks on the rise

March 24, 2018 by
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  Remember the old saying that 'there's nothing new under the sun'? That applies to just about every aspect of life, including, as it turns out, cookbooks. Perhaps it started with the classic cocktail revival or maybe they grew together, but whatever the reason, cookbooks that revisit classic recipes are on the rise.  Dishes that were popular as far back… read more

Shaya by Alon Shaya

March 22, 2018 by
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The moment I received Shaya: An Odyssey of Food, My Journey Back to Israel by Alon Shaya I posted on social media that our beloved, member favorite Ottolenghi might have some strong competition for best book of 2018.  In the cookbook reviewing world, I struggle every day with adequate descriptions in my writing - beautiful, stunning, gorgeous, inspiring - are overused (not to… read more

A cook and a book

March 17, 2018 by
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  Members of cookbook clubs like the EYB Cookbook Club are used to working their way through cookbooks, asking others for advice, and offering their own. It's a great place learn how to decipher what a cookbook author means, or expound on changes that worked out better than the original text.  If there is anything better than learning from your… read more

Wild Honey & Rye by Ren Behan

March 8, 2018 by
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Last September, Wild Honey and Rye: Modern Polish Recipes by Ren Behan was published in the UK (by Pavilion) and I absolutely fell in love with it. I've been biting my nails waiting for its March 2018 release here in the US (by Interlink Publishing) so that we could do a joint promotion and finally the time has arrived! Ren… read more

What’s it like to audition for Masterchef?

February 24, 2018 by
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  If you have ever watched any competitive reality television cooking show like Masterchef or The Next Food Network Star, at some point you probably think "how did they come up with these people?" or "I know I could do better than that!" Since the competitiors for these programs are chosen from people from all walks of life, in theory… read more

Christopher Kimball talks recipes and more

October 7, 2017 by
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Last month, Christopher Kimball released his first cookbook post America's Test Kitchen titled Christopher Kimball's Milk Street Kitchen. We've reported before on his acrimonious split with ATK, where litigation is still pending on breach of contract claims. Kimball recently gave an interview to a somewhat unlikely publication, The Washington Free Beacon, known more for its political writing than its food reporting. In the… read more

A beginner’s guide to the Instant Pot

September 25, 2017 by
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  Between holiday hauls and Prime Day deals, thousands upon thousands of people now own an Instant Pot or one of its close cousins. I've known some who have had one for months but haven't taken it on a maiden voyage yet. If you are in this camp, Melissa Clark is coming to your rescue. She's provided us all with… read more

A Conversation with Jacques Pépin – My Menus & Apron Giveaway

September 2, 2017 by
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Legend is a powerful word that carries substantial weight and responsibility. Leading a well-lived life, educating others, contributing to the beauty of the world all adds to the definition of legendary in my estimation. A legend is a role model and a source of inspiration - not all who are famous are deserving of this title. Jacques Pépin is a legend.… read more

No-Bake Desserts – Addie Gundry, Food Network Star Contestant

August 6, 2017 by
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The dog days of summer are a perfect time to dig into and enjoy the treats in Addie Gundry's No-Bake Desserts: 103 Easy Recipes for No-Bake Cookies, Bars, and Treats. In this book, the Cutthroat Kitchen winner teaches us how to combine favorite flavors, from fruit and chocolate to nuts and caramel, into over one hundred easy no-bake cheesecakes, pies,… read more

French tips for getting the most out of your pressure cooker

July 28, 2017 by
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  There is little doubt that Amazon's Prime Day ended with thousands more Instant Pots and related devices being shipped to homes in countries across the globe. Once the unit arrives on your doorstep, however, getting into the rhythm of using it can be daunting if you are not accustomed to pressure cooking. While pressure cookers have been around for… 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

Twenty Years of Better Baking – Author Profile – Marcy Goldman

May 21, 2017 by
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Marcy Goldman started her website Better Baking.com back in 1997 and has built a baking empire stoked by her passion for sharing her well-tested recipes. Currently, she is in the process of moving things over to Marcy Goldman's Better Baking. When I look through Marcy's baking books, I am always amazed by the uniqueness of her recipes and thoroughness of her… read more

The Splendid Table talks to Samin Nosrat

May 5, 2017 by
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Samin Nosrat has taught cooking for many years. To give you insight as to how well she's done in that endeavor, know that Alice Waters has declared her "America's next great cooking teacher". Nosrat has distilled her knowledge into a new cookbook, named after the simple philosophy that she employs in her teaching.  The book is titled Salt, Fat, Acid, Heat,… read more

Meet the new Queen of Ice Cream

April 17, 2017 by
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  Unlike the recent spate of ice cream cookbooks, Hello, My Name is Ice Cream by Dana Cree isn't a book from an iconic local shop or specialty label ice cream manufacturer. As indexed magazine Saveur explains in its interview with Dana, the cookbook is more of "a single-subject edition of Modernist Cuisine, or a biochem textbook where the at-home exercises reward you… read more

Author spotlight on Monica Bhide

March 26, 2017 by
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If you peek at EYB Member libraries, you are likely to find a volume or two from Monica Bhide. Jenny wrote an author profile back in November. The influential cook and author is known for sharing food, culture, love, and life with a lyrical voice and universal appeal. She has been named one of the top 10 food writers on Twitter,… read more

Q & A with Gill Meller on his cookbook, Gather

March 20, 2017 by
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Gather: Everyday Seasonal Food from a Year in Our Landscapes by Gill Meller was previously published in the UK last year and released here in the US this month.  Gather is an incredibly beautiful book with an elegant collection of recipes that still have a homespun quality to them.  Gill is a chef, food writer, author, food stylist and cookery… read more

Unforgettable: The Bold Flavors of Paula Wolfert’s Renegade Life

March 16, 2017 by
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  One cannot write about Mediterranean cuisine (or culinary icons in general) and forego mentioning the incomparable Paula Wolfert who has written nine titles devoted to international cooking and culture. The Cooking of the Eastern Mediterranean is tops in my collection and I have to confess I have all her books (and maybe some duplicates). Paula Wolfert is a force of nature and one must have… read more

Turning dinner-making into a dance

March 8, 2017 by
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  Home cooks often put a lot of pressure on themselves to cook a "proper" dinner. Making sure the meal is balanced and that all of the elements are work together can be a chore, adding stress to what should be a pleasurable experience. This doesn't have to be the case, says Melissa Clark in her new cookbook Dinner: Changing… read more

The Aleppo Cookbook – Interview & Recipe

February 23, 2017 by
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The Aleppo Cookbook: Celebrating the Legendary Cuisine of Syria by Marlene Matar is "a loving tribute to a little-known cuisine rich in flavors and traditions."   Aleppo was a food capital long before New York, Paris or Rome thanks to its fertile soil and location between the Mediterranean and the Euphrates - at the intersection of the Silk Road. Syria's… read more

Food in fiction

January 26, 2017 by
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We've reviewed books in which food plays a major part on this blog before, writing about which great meals in literature, and the top kitchens in literature, among others. Over at the website bookriot.com, writer Sarah Nicolas is really diving into the topic. She's got a list of her favorite 100 works of food fiction.  Nicolas has divvied up her… read more

What it’s like to be a cookbook ghostwriter

January 13, 2017 by
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  If you have a cookbook written by a celebrity chef, chances are that book has a ghostwriter. Chefs and other cookbook authors frequently hire ghostwriters to help them make sure the writing in their books is as good as the recipes. Bon Appetit magazine shares the stories of several ghostwriters in a recent article. As you might expect, writing… read more

The Taste of Egypt – Author Article

December 28, 2016 by
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The Taste of Egypt: Home Cooking from the Middle East by Dyna Eldaief delivers the sophisticated colors and flavors of Egyptian and Middle Eastern cuisine to the modern home kitchen in unpretentious, down-to-earth style.   We were pleased that we were asked to share information about this fascinating book with Eat Your Book members as well as offer a giveaway.  … read more

A ‘food amusement park’ to open in Bologna next year

December 26, 2016 by
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  An "Italian-specialty-food amusement park" named FICO Eataly World is on schedule to open its door in Bologna, Italy in September 2017, according to Grub Street. The massive establishment has been plagued by delays and higher-than-expected costs.  Set on a 20-acre site, FICO Eataly World will have 2.5 acres of orchards, gardens, and pastures; 40 workshops where you can watch pasta… read more

Cuisinart issues huge recall

December 13, 2016 by
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  If you own a Cuisinart food processor made in the last 20 years, it may be subject to a huge voluntary recall that the company just announced. The recall of over eight million units was initiated in response to consumer reports of faulty blades that can break, leaving pieces of the blade in the processed food. Twenty-two models are included in… read more
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