December 2018 New Cookbook Review

December 18, 2018 by
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It's the most wonderful time of the year but a much calmer time for cookbook releases. Truthfully, the hustle and bustle of the last few months is somewhat missed but also a relief from the rush. I welcome the time to enjoy some of the new cookbooks, bake and return to normal work days. I've been spending time preparing promotions,… read more

Anxious? Try baking to relieve your stress

December 18, 2018 by
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Earlier this year we reported on "procrastibaking", a term coined by Julia Moskin at The New York Times for baking when you should really be working on other projects. A new phrase describes another trend on the rise, especially with millenials - anxiety baking. As the name implies, this baking is an attempt by people to reduce stress, and (no… read more

The relationship between sleep and junk food cravings

December 17, 2018 by
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Everywhere I turn these days, I am tempted with delicious sweets and baked goods. Whether I'm visiting the neighbors, walking through the office, or shopping at the supermarket, a plethora of cookies, candies and other treats beckons. "'Tis the season," I say as I grab another chocolate-dipped sea salt caramel. I can't seem to help myself, but sometimes I wonder… read more

Holiday Entertaining Package

December 17, 2018 by
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Boards are a creative medium for entertaining. A perfectly imperfect array of meats, vegetables, cheese and other morsels sets the mood for any dinner party and provides easy clean up. Guests can help themselves and as a host you are free to take care of other responsibilities knowing there is a wide selection of offerings available. Today, we have an… read more

Worry less, bake more

December 16, 2018 by
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Does the idea of Melissa Clark and Dorie Greenspan chatting about cookies for an hour during holiday baking season sound absolutely perfect? If so, we have great news - the pair of cooking mavens recently sat down at NYC's The Greene Space for a discussion of cookies and baking, and it's available for everyone to watch free of charge. We'll… read more

Pinterest names its food trends for 2019

December 15, 2018 by
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Every website that tracks data (which is most websites these days) is releasing its list of predictions for the coming year. Pinterest is no exception, and they keep tabs on almost everything you can think of, including food. There are some items on Pinterest's 2019 food trend list that echo other site's lists, but a few items might be surprising. … read more

A restaurant empire crumbles in the wake of harassment allegations

December 14, 2018 by
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While John Besh's and Mario Batali's restaurants appear to have weathered the storm generated by sexual harassment and assault allegations, another chef-turned-restaurateur is not so lucky. As The Washington Post reports, celebrity chef Mike Isabella filed for Chapter 7 bankruptcy for six of his once-thriving restaurants.  Isabella's rise to fame came after stints on Top Chef and Top Chef Masters.… read more

Pies and Tarts by Annie Rigg

December 14, 2018 by
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As soon as I turned the cover of Pies and Tarts: For All Seasons by Annie Rigg, I saw the spread of vintage pie tins and my heart skipped a beat. I knew I was going to fall in love with this book and it only got better from there. Not only is there an array of sweet and savory pies… read more

Featured Cookbooks, Recipes, and the Latest EYBDigital Previews

December 14, 2018 by
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EYB wants to make your cooking life easier. Our main focus has always been indexing cookbooks and magazines so you can efficiently search your own collection instead of paging through individual indexes. We also aim to keep members up to date on the best new titles being published. Our new EYBDigital platform allows us to provide EYBDigital Previews (sample pages from cookbooks) and EYBDigital Books (complete digital… read more

“Lost” Gourmet recipes are published

December 13, 2018 by
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When Gourmet magazine announced in October of 2009 that its upcoming November issue would be its last, long-time subscribers were both shocked and saddened by the news. Shifting tastes and declining advertising revenue were a double whammy from which the magazine could not recover. Although the Gourmet name lives on through the Epicurious website and a few special-interest publications, readers… read more

Nigella Lawson celebrates home cooking

December 12, 2018 by
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It's always a delight to hear from our favorite authors, especially those as charming as Nigella Lawson. Recently she sat down with Francis Lam of The Splendid Table to discuss several topics ranging from the definition of a pudding to her life in food to her views on home cooking. Part of the reason Nigella has remained popular in over 20… read more

Bread is back

December 11, 2018 by
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In recent years, bread's reputation took some hard hits. It was maligned by health gurus who proclaimed carbohyrdates to be the biggest threat to health since saturated fats. Much like butter, however, bread is back with a vengeance. A listing of Facebook's top food trends for 2019 shows that bread is leading the pack. Part of bread's return has to… read more

The Bread Collection with Emile Henry Loaf Pan

December 11, 2018 by
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Like most bakers, I find inspiration in each publication that the Bake from Scratch folks release. I don't mind that recipes are available online or in the magazines, when the book is released I must have it. Having all the recipes in one gorgeous volume makes me happy. One of their latest compilations is The Bread Collection: Recipes for Baking Artisan Bread… read more

The Savoy Cocktail Book

December 11, 2018 by
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The Savoy Cocktail Book: The Classic Bar Manual by Harry Craddock delivers everything you need to know about choosing and mixing drinks in this rare and highly collectible volume. Written by a legendary mixologist, it's the ultimate bartender's book, bursting with 750 recipes. Consisting mostly of cocktails, it comprises nonalcoholic drinks as well as sours, toddies, flips, egg nogs, slings, fizzes,… read more

Spice support: saffron

December 10, 2018 by
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You probably already know that saffron is the world's most expensive spice, but have you ever seen a saffron harvest? Through a series of photos, The Guardian guides us through the painstaking process in the saffron fields of the Patsiouras family in Greece, where the crocus that brings us the rare spice is being grown in ever larger numbers.  As… read more

Edible gift ideas and tips

December 9, 2018 by
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A lot of us will be making gifts from the kitchen to give to friends, family, coworkers, neighbors, and others on our gift lists (don't forget the host/hostess of that great holiday party!). While many people give baked goods including cookies, quickbreads, and candies, there are savoury options, homemade liqueurs, and other easy yet impressive items that make excellent presents. … read more

Instant Pot Prize Package

December 9, 2018 by
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Today we have a promotion on Ivy Manning's Instant Pot Italian: 100 Irresistible Recipes Made Easier Than Ever and Instant Pot Miracle 6 Ingredients or Less: 100 No-Fuss Recipes for Easy Meals Every Day that includes a giveaway of an Instant Pot DUO Plus 60, 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Egg Cooker, Sauté,… read more

If at first you don’t fricasse, fry, fry again

December 8, 2018 by
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My husband and I don't always see eye-to-eye on food, but there is one thing we do agree upon: almost every type of food benefits from being deep fried. While deep frying foods can be daunting - with a bubbling pot of hot oil there are many things that could go wrong - if you follow a few simple rules,… read more

Five Seasons of Jam by Lillie O’Brien

December 8, 2018 by
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Lillie O'Brien began her culinary career as a pastry chef working for Fergus Henderson. After five years at St. John Bread and Wine, she opened her own shop London Borough of Jam in 2011. Lillie's preserves are made in small batches, and cooked for a shorter time rather than generic brands, producing an honest, unadulterated flavour that is fruit-driven, rather than sugar-driven.… read more

Ideas for using Christmas leftovers

December 7, 2018 by
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While many cooks have their Christmas feast planned well in advance, some of us (hand raised over here) haven't even started on the menu. Very few of us have planned beyond the big meal, but that's exactly what they've done over at The Sunday Times. They are already featuring recipes to make use of the inevitable Christmas leftovers.  Even if… read more

Featured Cookbooks, Recipes, and the Latest EYBDigital Books & Previews

December 7, 2018 by
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EYB wants to make your cooking life easier. Our main focus has always been indexing cookbooks and magazines so you can efficiently search your own collection instead of paging through individual indexes. We also aim to keep members up to date on the best new titles being published. Our new EYBDigital platform allows us to provide EYBDigital Previews (sample pages from cookbooks) and EYBDigital Books (complete… read more

An unconventional CEO pens a cookbook

December 6, 2018 by
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Celebrity cookbooks are not new, but one that passed through my newsfeed today was a bit different from the rest. Usually celebrities who pen cookbooks are in the entertainment industry and posses a huge following on social media. Since they are already in the spotlight, they don't mind letting people into their daily lives, which means cooking. Today's news was… read more

Searing Inspiration – Swiss Diamond Braiser & Immersion Blender

December 6, 2018 by
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There are certain tools in my cookware arsenal that I use repeatedly: a chef's pan and my immersion blender. Equally, there are two techniques that I rely on to bring flavor and variety to my meals - a great sear (to quote Anne Burrell "brown food tastes good" and a luscious sauce. Susan Volland's books Mastering Sauces: The Home Cook's… read more

Where there’s smoke, there’s flavor

December 5, 2018 by
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In one of the teaser's for the Netflix series The Final Table, you can catch a glimpse of one of the judges lifting up a glass cloche as a small billow of smoke is released. The world's top chefs have long used smoke in various ways to add flavor to dishes, whether indirectly through a smoking process or by using… read more

Simply Good Food – EYBD Promotion

December 5, 2018 by
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Now with EYBDigital, if you buy a print book within the promotional period, for the first time you will have access to the full EYBD cookbook wherever you can access EYB - on vacation, at work, in the grocery store, etc. In addition to the digital book, all the features of EYB will be included in the access, at no… read more
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