Happy Pi(e) Day!

March 14, 2014 by
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Today is the perfect day for bakers to celebrate both pi (the mathematical constant) and pie (the tasty food with endless variants both savory and sweet) because of the natural synergy between the two. Bakers use pi when scaling pie and cake recipes to determine the proper pan size, and of course bakers love to make pies, whether filled with… read more

Cookbook giveaway – A Change of Appetite

March 13, 2014 by
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 A Change of Appetite is the 7th cookbook from London-based food writer and cookbook author Diana Henry.  We are delighted to offer 3 copies of the book, thanks to the publisher Mitchell Beazley/Octopus Publishing. The book contains the recipes that Diana Henry created when she started to crave a different kind of diet - less meat and heavy food, more vegetable-,… read more

What goes on behind the scenes of a cookbook?

March 13, 2014 by
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Diana Henry is a highly-respected food writer and cookbook author. Her 7th cookbook, A Change of Appetite has just been published in the UK and will be published in the USA in June.  Wanting to eat more "healthy" food Diana set out to explore exactly what that means, and made sure the food was also delicious.  She wrote an excellent post… read more

Green, naturally

March 13, 2014 by
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St. Patrick's Day is drawing near, and that means green foods will soon be popping up everywhere. A lot of food (and beer) will be artificially colored green for the celebration, but there are plenty of green foods you can make that don't require a squeeze of the food coloring bottle. The EYB St. Patrick's Day Pinterest board has several interesting green… read more

Featured Cookbooks & Recipes

March 13, 2014 by
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Did you know over 18,000 cookbook recipes (equivalent to 92 cookbooks!) in the EYB library are also available online? These days most publishers give permission for sample recipes from their cookbooks to be reprinted on news, magazine, and other websites. To save you searching the web, you'll find them all in one place on EYB where you can add the ones you find appealing to your personal Bookshelf -- or you just may find a… read more

Something to crow about

March 12, 2014 by
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You won't find them indexed on EYB, but these amazing animal sculptures made exclusively from knives, forks, and spoons are worth a share nonetheless. The only thing more amazing than seeing Ohio artist Gary Hovey's stunning work is learning that Gary has been challenged with the effects of Parkinson's disease since 1994. Gary continues his art with the help of… read more

Captivating cardamom

March 11, 2014 by
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Do you remember the first time you tasted cardamom? Perhaps it occurred when you nibbled on Swedish meatballs or drank masala chai. Mysterious yet approachable, cardamom contains notes of cinnamon and nutmeg coupled with an intense aroma and spicy undertone that some describe as camphoric. Hailing from the Indian peninsula, cardamom is used there (and in the Middle East) to… read more

New edition of a classic cookbook

March 11, 2014 by
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Deborah Madison's Vegetarian Cooking for Everyone first came out in 1998, quickly attaining canonical status among both the meat-free and the pro-vegetable.  10 years later, there was an anniversary edition, and now, only 6 years after that, there's a revised edition. The 10-year anniversary edition, to my mind, didn't have much to add to the original; I concluded it was… read more

Ready, set, breakfast!

March 10, 2014 by
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Over at The Kitchn they're discussing must-haves to keep at your desk for emergency lunches. I was glad to see the shout-out for nut butter: a jar of peanut butter lives in my desk drawer for just such situations. I would add tuna pouches to their list. But even if I have last-minute lunches well in hand, I continually struggle… read more

Making the Grade

March 9, 2014 by
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Last week we learned that fabled New York City restaurant Per Se received a large number of violations during its latest health inspection. This resulted in a "grade pending" while the restaurant appeals the report. (Some news outlets inaccurately reported the restaurant had received a "C" grade.) When diners see a bad restaurant "report card," they may think of rats… read more

Recycled love

March 8, 2014 by
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One of my favorite ways to spend a Saturday afternoon is browsing a dusty secondhand shop, church bazaar, or (weather permitting) an outdoor tag sale. It never ceases to amaze me the perfectly useful things people throw away. Many times cookbooks are among the artifacts gracing overstuffed, disheveled bins. I take my time looking at each title, leafing through the… read more

Meet Watson, a most virtual chef

March 7, 2014 by
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Milk and Cookie Shots are not the only food items making a splash at the SXSW festival in Austin, Texas. IBM's Watson computer (perhaps best known for being the world's best Jeopardy player) demonstrated its culinary prowess at an event called "Cognitive Cooking." The idea behind this endeavor is to showcase what IBM calls Watson's "computational creativity." IBM engineers pondered… read more

Creating the next “it” food

March 6, 2014 by
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In 2013, the cronut hit the NYC food scene like the Beatles descending on the States in 1964. People waited in line for hours to sample this hybrid croissant/donut, the brainchild of Chef Dominique Ansel. The sensation even resulted in cronuts being scalped on Craigslist and, as one might expect, spawned a host of imitators. In this age of internet… read more

Featured Cookbooks & Recipes

March 6, 2014 by
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Today we're sharing our latest compilation of recipes and cookbooks we've featured on Facebook, Twitter, & Google+. Many of the recipes are samples from recently indexed cookbooks, so even if you don't have the book (yet!), they can give you an idea of what each one has to offer. It is our hope there will be a little bit of something here for everyone.… read more

Et tu, bratwurst?

March 5, 2014 by
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It seems that every other week a new report is published on what foods are good or bad for you. Often, these reports conflict with earlier research. First coffee is bad, then it is good, and so it goes with other products. It's enough to drive a food lover crazy. Now the culprits seem to be meat and cheese: a… read more

“Recipes and Stories”

March 4, 2014 by
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In early 2011, I was scratching my head trying to think of an appropriate subtitle for my book, A Spoonful of Promises.  I know! I thought.  I'll use "Stories and Recipes"!  That sounds like something I'd want to read.  I thought about the way my stories reminded me of the short piano pieces I'd grown up learning, and in a moment… read more

Pro Pho

March 4, 2014 by
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  Difficult for many people to pronounce--is it fuh? foe? (find the answer here), pho is a dish that defines a country. Even though Vietnamese cooking is varied and complex, pho is probably the food most familiar to foreigners. I fondly recall my first bowl of pho, slurped at a cozy neighborhood restaurant in Seattle. The aromatic broth combined with a dizzying… read more

Sizing up the situation

March 3, 2014 by
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 Over at Food52, award-winning cookbook author Alice Medrich is dishing out excellent advice on using a kitchen scale instead of measuring cups. Ms. Medrich points out the obvious advantages that weighing is faster, easier, and less messy than using measuring cups. It can turn a complicated cake recipe into a one-bowl affair. While using a scale returns the biggest benefits in… read more

When good wine goes bad

March 2, 2014 by
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Sometimes it's difficult to know if the wine you bought is really bad, or if it started out good but became flawed. This recently happened to me when I was celebrating with colleagues at an Italian restaurant. Because I mentioned that I was a fan of Italian reds, I was given the assignment of ordering the wine. I'm no oenophile,… read more

Scene stealers

March 1, 2014 by
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The Oscars are tomorrow, which provides the perfect opportunity to wax nostalgic about our favorite movie scenes involving food. Leite's Culinaria solicited readers to share their favorite or most memorable movie food scenes. Not surprisingly, movies like Babette's Feast, Julie and Julia, Big Night, Chocolat, and Eat Drink Man Woman were frequently mentioned. Even though these food movies are great,… read more
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