A plant-strong diet

October 15, 2014 by
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A lifelong omnivore, Karen Page coauthored with her chef-husband Andrew Dornenburg such influential food books as The Flavor Bible, What to Drink with What You Eat, Culinary Artistry, and Becoming a Chef, each of which has sold more than 100,000 copies.  She has just come out with her first solo book, The Vegetarian Flavor Bible, to which Dornenburg contributed more… read more

Cookbook giveaway – The Vegetarian Flavor Bible

October 15, 2014 by
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The 576 pages of The Vegetarian Flavor Bible are filled with countless tips for easy ways to add more flavor to everything you cook, like how to make creamy vegetable sauce for pasta using just steamed vegetables, a Vitamix, some ice, a hint of cayenne or chili pepper flakes, and an optional touch of brown butter.  (Learn more about the flavor… read more

What if you hate cooking?

October 14, 2014 by
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Why is it that some people really hate to cook? It's a question that Michael Ruhlman tackles in a thought-provoking blog post. He approaches the subject as a response to an article in the NYT Magazine by Virginia Heffernan, in which she judges the call for people to cook for their families as being unreasonably difficult. She asserts that besides being… read more

La belle cuisine…

October 14, 2014 by
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This is me in the kitchen: Hair up in a messy ponytail.  An apron that is laundered but nowhere close to white.  Scuffed clogs and glasses spattered with something or other. This is Mimi Thorisson in the kitchen. And by the way, she has five kids. And fourteen dogs. You EYBers are a kinder lot than I, and you may… read more

The key to a good sandwich

October 13, 2014 by
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Over 49% of Americans eat a sandwich on any given day. What separates good sandwiches from bad ones isn't necessarily the ingredients, says Dan Pashman, author of Eat More Better: How to Make Every Bite More Delicious. Instead, as Pashman tells NPR's The Salt, assembly is a critical factor in a successful sandwich. Pashman thinks that people should take into… read more

Dustbin dining

October 12, 2014 by
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Supermarkets proudly display bins full of pristine, perfectly ripe vegetables and fruit. But what happens to the produce that is overripe or blemished? Chefs in France wanted to bring that point to the public's attention, and to do so they prepared a banquet for 5,000 entirely from ingredients rescued from the trash. As reported in The Telegraph, five French celebrity… read more

Cookbook giveaway – The Slanted Door

October 11, 2014 by
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Award-winning chef and restaurateur Charles Phan opened The Slanted Door in San Francisco in 1995, inspired by the food of his native Vietnam. Since then, The Slanted Door has grown into a world-class dining destination, and its accessible, modern take on classic Vietnamese dishes is beloved by diners, chefs, and critics alike. Now the eagerly anticipated The Slanted Door: Modern… read more

Oh, sherry

October 10, 2014 by
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Until recently, sherry was all but forgotten in the U.S., often regarded as a quaint, old-fashioned quaff meant to convey elegance but falling short of the mark. Now sherry is making a comeback, as the L.A. Times reports in a review of a book out next week, Sherry: A Modern Guide to the Wine World's Best-kept Secret  by Talia Baiocchi. Sherry wasn't always… read more

Featured Cookbooks & Recipes

October 9, 2014 by
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Did you know adding online recipes to your EYB Bookshelf is a really great way to build your personal recipe collection? You can now do this even if you have a free membership! Try it out now and see how easy it is. Browse the recipes below, choose one that appeals, click on the link, and add it to your… read more

Cookbook giveaway – How to Cook Everything Fast

October 9, 2014 by
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Do you ever get flustered when you want to make a homemade meal but are in a time crunch? If so, you'll enjoy Mark Bittmann's How to Cook Everything Fast, which focuses on time management, the essential principle of fast cooking. You won't be lacking for choices, either, as Bittman provides hundreds of simple-to-make recipes that are bursting with flavor. He's overhauled many classic… read more

Snacking across the globe

October 8, 2014 by
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It's a fact: everyone likes to snack. All around the world, people are consuming more snacks, as evidenced by the $400 billion USD per year snack market growing by two percent last year. But the types of foods people munch vary greatly depending on which area of the world they live, according to a recent Nielsen study discussed in the Washington… read more

Celebrate every day with Baked Occasions

October 7, 2014 by
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After years in the advertising business, Matt Lewis and Renato Poliafito decided to leave their day jobs and open a bakery in the Red Hook neighborhood of Brooklyn, NY. Baked opened in January 2005 to instant rave reviews. Three cookbooks (Baked, Baked Explorations, and Baked Elements) followed in quick succession, and now the dynamic baking duo is back with another… read more

Cookbook giveaway – Baked Occasions

October 7, 2014 by
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The biggest and boldest cookbook yet from the baking duo of Matt Lewis and Renato Poliafito, Baked Occasions, celebrates a year in desserts. The beautifully illustrated book offers 75 recipes for cookies, puddings, whoopie pies, cakes, brownies, and more to commemorate holidays both expected and unexpected. (Learn more about the cookbook and the authors in our Q&A with Matt &… read more

Nautical themes run deep for Renee Erickson

October 6, 2014 by
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Despite owning four Seattle-area restaurants (The Whale Wins, Boat Street Cafe, The Walrus and the Carpenter, and Barnacle), James Beard-nominated chef Renee Erickson somehow found the time to pen a cookbook, A Boat, a Whale & a Walrus. (You can enter our contest for your chance to win a copy and check our events calendar  for various events and signings). This… read more

Cookbook giveaway – A Boat, a Whale & a Walrus

October 6, 2014 by
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Chef Renee Erickson is a busy and accomplished woman: she owns four Seattle-area restaurants and is a James Beard-nominated chef. Yet she managed to find the time to write a cookbook. (You can read more about Chef Erickson's restaurants and food philosophy in our author interview.) Renee will be doing various events and signings - check our events calendar. We're… read more

A glug and a dollop…

October 6, 2014 by
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What do you think of those Brits and their chatty, poetical way with instructions?  Whenever I read a Jamie Oliver recipe, I prepare myself for an aggressive style of non-measurement - the "glug" of olive oil, the "knob" of butter.  [To me, a glug is maybe 2-3 teaspoons, a knob is maybe 1.5 tablespoons.  But it tends to vary depending… read more

The Moby Dick of food

October 6, 2014 by
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Even the most accomplished cook usually has one food item that utterly frustrates him or her. For many cooks the aggravation comes from the baking arena - pie crusts, pate a choux, and souffles are items that people frequently find difficult to successfully prepare. My vexation was something that most cooks find quite simple, but that took me over a… read more

The history behind fish and chips

October 5, 2014 by
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Fish and chips is inarguably the definitive national dish of the United Kingdom. How this dish, which features a New World ingredient, became the emblematic meal is explained in a new book by Panikos Panayi. As The Telegraph reports, the book delves deep into historical writings to find out how fish and chips became so popular.  The chips part of the… read more

In defense of dessert

October 4, 2014 by
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Restaurant dessert menus have been on the decline for some time. Perhaps we can blame the trend on people cutting back on carbs or the demonizing of sugar. Or perhaps it is a by-product of the growing practice of restaurateurs eliminating pastry chefs and relying on a limited menu of pre-made desserts as a cost-saving measure. Chef Marco Canora is… read more

Baking tips from Jane Hornby

October 3, 2014 by
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Jane Hornby has been happily writing about food for over 15 years. Several of those years were spent at BBC Good Food Magazine where in addition to editing many books in the Good Food cookbook series, she was involved with food styling, writing, and working with some of the UK's top chefs. In 2009, she branched out on her own, writing… read more

Cookbook giveaway – What to Bake & How to Bake It

October 3, 2014 by
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What to Bake & How to Bake It follows in the footsteps of Jane Hornby's last two cookbooks. Jane provided EYB with an excerpt from the cookbook that offers many great baking tips; you can read them here. We're delighted to offer three copies of What to Bake & How to Bake It to all EYB members. Enter by clicking… read more

Fusion isn’t just for food anymore

October 3, 2014 by
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When you think of alcohol, it's usually in terms of individual spirits: vodka, bourbon, tequila, or rum, for example. The latest trend in the cocktail world combines these distinctive spirits with each other, or with lower-proof drinks like wine and beer, reports Bon Appétit. While some of these new combinations sound terrible (tropical-flavored vodka + Moscato), the idea of hybridized… read more

Featured Cookbooks & Recipes

October 2, 2014 by
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Finding the best recipes amongst the millions online is not easy - but you don't have to! The team here at Eat Your Books, searches for excerpts from indexed books and magazines and every week we bring you our latest finds. Every day recipes are added from the best blogs and websites. As a member, you can also add your own… read more

Take it or leave it

October 2, 2014 by
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You're perusing the ingredient list of a recipe when you notice it calls for bay leaves. You obligingly fish a few dried and crumbling leaves out of the packet and plop them in the pot, hoping you remember to remove them before serving. But have you ever wondered if they were essential to the dish? Bay leaves are supposed to… read more

Fresh from…the vending machine?

October 1, 2014 by
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When you think of vending machines, fresh food probably doesn't come to mind. But across the U.S., that is beginning to change, as Modern Farmer reports on the trend of farm-fresh vending machines. For now it's more publicity stunt than practical application, although vendors have high hopes for the concept. In New York state, vending machines at ten rest areas… read more
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