October 2023 EYB Cookbook Club Summary

October 26, 2023 by
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Each month we offer at least four cooking options in our Eat Your Books Cookbook Club. This month we cooked from: Cookbook: Company: Recipes Menus Advice: The Radically Casual Art of Cooking for Others by Amy Thielen / OR any Ottolenghi book recipeOnline: Any online recipe from Amy Thielen or OttolenghiBaking: Any Paul Hollywood recipeVeg Option: River Cottage Veg Every Day! by Hugh Fearnley-Whittingstall or online recipe For past EYB Cookbook Club summaries, #EYBCookbookClub will pull… read more

Brinner is always a winner

October 26, 2023 by
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Somehow I missed the fact that breakfast for dinner has been going by the name "brinner" since about 2014, when an article by Kathleen Purvis about the trend was picked up by a slew of regional newspapers across the US. The thought was that brinner would overtake brunch in popularity, both at homes and in restaurants. I do not believe… read more

Was this the ultimate Le Creuset deal?

October 24, 2023 by
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After writing about the Le Creuset factory to table sale, Jane forwarded me a tweet about a deal being offered by Costco that would allow someone to jumpstart their collection and become a super collector overnight. The wholesale club was offering a whopping 157-piece set of Le Creuset that comes with an eye-popping price tag: $4,499.99 USD. While I wondered… read more

Food news antipasto

October 22, 2023 by
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A new Australian product aims to put the real taste of chicken into plant-based meats. Called Tastilux, it's a creation of Nourish Ingredients, and is an animal-free fat that "mimics the mouthfeel of animal fat" but is made from a type of Australian fungus. Adding it to plant-based "meats" can make them taste, well, meatier. The product isn't available to… read more

Apple season is upon us

October 21, 2023 by
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We are just at peak apple season, and every roadside stand and farmers market is brimming with bushel baskets of local apples. If you are lucky, there could be upward of a dozen varieties for you to choose from, with a range of characteristics. Some are perfect for eating out of hand, others are great for making cider or applesauce,… read more

The Great British Bake Off/Baking Show – Week 4 – Chocolate Recap

October 21, 2023 by
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Last week's disappointing bread week sent Abbi home. There were articles published which hinted that bread week could cause the GBBO to lose the "feel good" momentum it had been building. Let's hope not. Of course, if it is chocolate week, that means scorching hot temperatures in the tent. Get these folks some air conditioners. So hot that Tasha fell… read more

Cookbook & food related events in Australia, Canada & New Zealand, EYBD Previews, recipes, and more

October 20, 2023 by
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This week I updated our calendar and have added three more categories for our Australian, Canadian and New Zealand Members. In addition to our bookstores in these countries, I have added a general listing that contains cookbook signings, cookbook clubs and talks, classes and more. Australian Cookbook and Food Related Events Canadian Cookbook and Food Related EventsNew Zealand Cookbook and Food… read more

Ditch the cling wrap with these lids

October 19, 2023 by
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How many recipes ask you to cover an item with clingwrap/plastic wrap while it is proofing, marinating, cooling, or in some other waiting stage? Too many to count, right? If you hate wrestling with finicky wrap that seems to stick to everything except the edges of the container it's supposed to seal, Serious Eat's Andrew Janjigian has the answer, and… read more

Celebrating National Pasta Day

October 17, 2023 by
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I was struck with the urge to make homemade pasta today, a desire that came out of the blue. After pulling the pasta machine out of the cabinet, I proceeded to make simple ricotta-filled ravioli (judging by the results, I need more practice). Imagine my surprise to later learn that today is National Pasta Day, with restaurants around the country… read more

November 2023 Great Big Cookbook Club Summary

October 16, 2023 by
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As our members know, each month we offer several cooking options in our Eat Your Books Cookbook Club. There are other fun cookbook clubs around the interwebs and we’d like to highlight those for those members who might want to cook or bake something other than our choices.  We want to get this information out to you so you can prepare… read more

Food news antipasto

October 15, 2023 by
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As we become immersed in the new season of the Great British Bake Off, it's tempting to do armchair quarterbacking on strategies or ideas the contestants have chosen. It is easy to opine from the comfort of our living room, but a former contestant on the US version of the show reminds us that baking in that iconic tent is… read more

Kneaders Bakery and Cafe Cookbook & Gift Basket Giveaway

October 15, 2023 by
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Enter our US giveaway to win one of 4 prize packages that will include a copy of Kneaders Bakery & Cafe: A Celebration of Our Best Recipes and Memories by Colleen Worthington as well as a Kneaders Famous Chunky Cinnamon Gift Box. The story of Kneaders bakery and café began with Colleen and Gary Worthington baking traditional European bread in… read more

The Great British Bake Off/Baking Show – Week 3 – Bread Recap

October 14, 2023 by
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Biscuit week had Keith going home and Tasha being deemed star baker. Week 3 is bread week - my least favorite week. I think the other weeks, at least to me, are more creative. Signature: A cottage loaf in 2 hours and 45 minutes. A cottage loaf is a traditional type of bread originating in England. The loaf is characterized… read more

When you can’t look away

October 12, 2023 by
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I'll begin this post with a disclaimer: I am not on TikTok and have no plans to join any time soon. When I report on TikTok trends it's because I learned about them via someone's cross-shared post on Instagram or through an online article, like Aaron Hutcherson's latest in The Washington Post. He discusses the reasons we are attracted to… read more

The thrill of the score

October 11, 2023 by
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As I talked to shoppers at the Le Creuset Factory to Table sale, a common refrain popped up: LC did not fit into their budget unless they could purchase it a steep discount. While I saw some carts filled to the brim with boxes, others contained only one or two small items because those bargain hunters didn't find the prices… read more

Of Cabbages & Kimchi Cookbook Giveaway

October 11, 2023 by
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Enter our worldwide promotion to win one of two copies of Of Cabbages & Kimchi: A Practical Guide to the World of Fermented Food by James Read. James has events on October 21st at Wimbledon High School Hall and on October 28th at Wild Pickle Ferment Festival Stoke in the UK. James Read is the founder of Kim Kong Kimchi,… read more

Embracing the change

October 10, 2023 by
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Tonight we turned off the water going to the outdoor faucet, a yearly ritual that is repeated in reverse come springtime. That means it is officially autumn. I'm generally a spring/summer person because I abhor being cold, but it is during autumn that my cooking senses really come alive. Baking in the summer, as we have witnessed on the Great… read more

Roast Figs, Sugar Snow: Food to Warm the Soul + Tote Bag Giveaway

October 10, 2023 by
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Enter our US/CA giveaway to win one of three copies of Roast Figs, Sugar Snow: Food to Warm the Soul by Diana Henry and a special tote bag. Diana has events scheduled: a virtual event at Book Larder coming up on October 17th and events in the UK in December. Be sure to check out our calendar. Diana Henry's 2009… read more

Food news antipasto

October 8, 2023 by
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This week we learned the sad news that chef Michael Chiarello has died at age 61 following a severe allergic reaction that led to anaphylactic shock. The chef hosted shows on PBS, Food Network, Fine Living, and Cooking Channel. He also appeared on Top Chef Masters and was a judge for Top Chef. The partners in his restaurant group said… read more

The Great British Bake Off/Baking Show – Week 2 – Biscuit Recap

October 7, 2023 by
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Last week, we saw Amos leave the tent and Dan being deemed star baker. It is a new week and the theme is biscuits! Signature: 12 identical marshmallow biscuits with either marshmallow in the center or on the top in 2 1/2 hours. During the challenge, I kept thinking "Won't someone please tell Keith that he has a dot of… read more

How Canadian Thanksgiving differs from the US holiday

October 6, 2023 by
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Canadian Thanksgiving happens next Monday, and families will gather for a traditional meal that looks similar to those served during the US version of the holiday. Even though the meals might resemble one another, there are a few ways in which the Canadian edition of Thanksgiving differs from that of its southern neighbor. The first and most obvious difference is… read more

CAPTCHA, Prime Day, James Beard entry period open, 1,700 EYBD Previews and more

October 6, 2023 by
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This week we have added CAPTCHA in order to sign-in to our site. A CAPTCHA is a type of challenge–response test used in computing to determine whether the user is human in order to deter bot attacks and spam. Please see Jane's blog post with more information about this measure. October 10-11th is Amazon Prime Day again! If you do… read more

Do you really need a roasting pan?

October 5, 2023 by
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Few home kitchens in the US are without a large deep roasting pan. Most of them are made from aluminum, although enameled steel and stainless steel pans are also common. Usually they are tucked away in the back of a cabinet for most of the year, pulled out to hold the Thanksgiving turkey or Christmas ham. Serious Eats has long… read more

Efforts to stop bot activity

October 5, 2023 by
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As regular visitors will know, we have been having site performance issues related to very high levels of search bot activity. The bots fire thousands of requests per second at our site which causes the server to get overloaded and grind to a slow crawl or even a halt for anyone else using it (our members). Our short-term solution was… read more

Break out the good china: what you serve your food on matters

October 3, 2023 by
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When I start thinking about what to make for lunch or dinner, only rarely do I consider the dinnerware on which we will be eating the food. Our everyday plates are Fiesta Tableware in six different colors that we mix and match with abandon. Pairing a color with a particular food isn't something I contemplate unless I'm really into getting… read more
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