Does everything need to be zhushed?

Does anyone remember the commercial for Rice Krispie treats that aired in the late 1980s? The commercial opens with a woman reading a romance novel while her child (in another room) asks if the treats are done yet. "These things take time!" the mother replies. Donning an oven mitt, the woman dips the mitt into the flour container, flicking flour… read more

Maman & Me Cookbook Giveaway & Quick Bites

Enter our US/CA giveaway to win one of three copies of Maman & Me: Recipes from Our Iranian American Family by Roya Shariat and Gita Sadeh. Maman & Me is a gorgeous cookbook filled with over 80 delicious cook-at-home Iranian American recipes from beloved mother-and-daughter duo Roya Shariat and Gita Sadeh. You will fall in love with Roya Shariat and… read more

Food news antipasto

The Seattle restaurant scene lost one of its legends this week as acclaimed chef Thierry Rautureau died at the age of 64. Widely known as the 'Chef in the Hat,' the French-born restaurateur helped Seattle cement its reputation as a location for fine dining. Rautureau won numerous awards for his restaurants, including a James Beard Award in 1998. In culinary… read more

The Great British Bake Off/Baking Show – Week 6 – Botanical – Recap

Last week saw a double elimination with both Nicky and Rowan going home. This week the theme was botanicals: bakes with spice, herbs, and floral hints. Signature: 12 spice buns in 2 hours and 45 minutes Swedish cardamom buns by Stephanie Wise author of Comfort Baking Saku's lovely twisted Swedish cardamom buns received good comments; Tasha's Yuletide cinnamon, nutmeg and… read more

Le Creuset for the holidays; assistants to the celebrity chefs making it big, EYBD Previews, recipes and more

Le Creuset is always bringing new and exciting colors and designs to their product line. Recently, they bought the colors Thyme and Chiffon Pink to the party. Just when I thought I was safe from temptation, they announced two holiday Dutch ovens in their Noël Collection: the 12 Days of Christmas Round Dutch Oven and the Holiday Tree Round Dutch… read more

NYT interviews Tieghan Gerard of Half Baked Harvest

Half Baked Harvest is the one of the most popular blogs indexed in the EYB Library, and the corresponding books written by Tieghan Gerard, who is the heart and soul of HBH, have also generated loads of positive feedback from our Members. That is one reason I thought that Julia Moskin's NYT profile of Ms. Gerard (gift link) would be… read more

Why don’t cookbooks talk about the cleanup?

When you read a recipe in a cookbook (or online, for that matter), the final instruction usually revolves around how the dish should be served. Left unmentioned is the mess that remains. If a recipe discusses washing up, it's to claim that it is a simplified or "one-bowl" affair that will leave fewer dishes to be washed. Occasionally the preface… read more

The Artful Pie Project Cookbook Giveaway

Enter our US/CA giveaway to win one of two copies of The Artful Pie Project: A Sweet and Savoury Book of Recipes by Denise Marchessault with artwork and photography by Deb Garlick. Congratulations to the author and photographer who received a Silver Runner-up Award in the Taste Canada Awards on Monday! The Artful Pie Project was published in 2022 and… read more

2023 Taste Canada Award winners

The Taste Canada Awards were announced last evening at a soiree held at the historic Fairmont Royal York Hotel in Toronto. The Awards are presented to outstanding Canadian cookbooks in both English and French languages. This is the biggest night of the year for Canadian cookbook authors. Unlike other cookbook awards, Taste Canada presents both gold and silver awards in… read more

Holiday Baking 2023

October is my favorite month of the year as it holds the promise of the holidays. (I started drafting this mid-October!) For me, November is too close to the actual holidays and December is go-time. October means that I have time to plan and look forward to the seasonal festivities of baking, buying gifts, and decorating. Some years decorating means… read more

Food news antipasto

Another of David Chang's Momofuku restaurants is closing, this time Momofuku Ko, a two-Michelin star eatery located in New York City. The closure comes as the company moves in a new direction under the leadership of Marguerite Zabar Mariscal, who took over the reins in 2019. Momofuku plans to open another restaurant in the same space, but in the meantime… read more

The Washington Post’s new recipe site

The Washington Post, which has a large and active food section, unveiled its new recipe site this week. In the announcement, the Post said they were creating the new site to make "it easier than ever for you to find those recipes, save them, print them, use them and interact with us and other readers about them." The Post freshened… read more

The Great British Bake Off/Baking Show – Week 5 – Pastry – Recap

Last week, due to Tasha's illness, no one was sent home during Chocolate Week. This week is all about pastry and two bakers will be sent on their way. Jenny: I set up this week's recap but was under the weather Saturday and Darcie finished it off. Signature: 12 individual savoury picnic pies with a hot water crust in two… read more

October 2023 New Cookbook Review

October is the busiest month of the year for those of us in the cookbook world and those who work in Halloween costumes and candy! Most books are either published on October 10th or October 24th making it a crazy time for publishers, bookstores and EYB! Last week, I published the preliminary 2024 Cookbook Preview and don’t forget that you can create… read more

October 2023 EYB Cookbook Club Summary

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

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?

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

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

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

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

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

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

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

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

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
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