A new place to find joy

September 12, 2014 by
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If you named the most influential cookbooks of all time, Joy of Cooking would appear near the top of the list. By itself, the 1974 edition is the fifth most popular book in the EYB Library. If you add together the number of 1974 and 1997 editions on member Bookshelves, the total far surpasses that of the number one cookbook… read more

Ottolenghi fans – it’s here!

September 11, 2014 by
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The wait is over for Ottolenghi fans!  Plenty More is now available - at least in the UK.  You'll have to wait until Sept 26 in Australia and Oct 14 in the USA for your own editions.  Though you can now check out the recipe index on EYB - 156 recipes, continuing the Plenty tradition of innovative ways to cook vegetables.… read more

Favourites across the board

September 11, 2014 by
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Tessa Kiros combines her love of food, travel, and world cultures to create international best-selling cookbooks. Born in London to a Finnish mother and Greek-Cypriot father, she and her family moved to South Africa when Tessa was four. At the age of 18, she travelled the world, learning all she could about the world's cultures and traditions, especially about food. Her latest publiciation, Tessa Kiros… read more

Cookbook giveaway – Tessa Kiros – The Recipe Collection

September 11, 2014 by
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Tessa Kiros - The Recipe Collection brings together over 150 of Tessa's favourite recipes reflecting her love of many cuisines and cultures. Above all, it highlights her passion for family and celebrates good, simple food. (Learn more about her travels and life in Tuscany in our author interview.) Recipes in the book cover all occasions: breakfasts, smaller bites, soups, salads,… read more

David Lebovitz on his favorite cookbooks

September 10, 2014 by
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The Perfect Scoop and My Paris Kitchen by David Lebovitz grace many EYB member Bookshelves, and his indexed blog is also quite popular. If you're curious about which cookbooks he turns to for his cooking and baking, look no further. Serious Eats sits down with Lebovitz to discuss his cookbook collection. We learn that the perfect cookbook for Lebovitz isn't… read more

Storage wars

September 9, 2014 by
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Nothing says summer like fresh tomatoes. And apparently nothing stirs up debate like how to store them. Alton Brown is adamant: never, ever store your fresh tomatoes in the refrigerator. Over at Serious Eats, Daniel Gritzer says unequivocally that you should refrigerate tomatoes and ignore anyone who says otherwise. Why is there such a difference in opinion from two respected sources? Brown's reasoning… read more

Weeknight cookbooks: two approaches

September 9, 2014 by
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The days may still be long, with a hot still afternoon and crickets in the middle, but the pace of school and work is picking up for everyone.  Cooking's more of a crunch.  And though you sometimes get an inspiration for dinner, it's usually not at 5:45pm when you walk in the door from work or driving your kid back… read more

Groundbreaking women in food and drink

September 8, 2014 by
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The number of women helming food-related companies and otherwise influencing the food industry has been growing steadily over the past few decades. Fortune magazine (in partnership with Food & Wine) takes a fascinating look at top 25 innovative women in food and drink. While some of the women are well-known, others effect their influence from behind the scenes, like Liz Myslik, Executive VP… read more

Butter’s popularity has a downside

September 7, 2014 by
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U.S. butter supplies (known as "stock" in dairy economist parlance) are 40 percent lower this year than at the same time last year. This dip prompted some economists to speculate there might be a butter shortage for the holiday season. NPR Food reports that we can breathe a sigh of relief, as there appears to be no imminent shortage. However,… read more

Complaint etiquette

September 6, 2014 by
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We've all seen the horror stories on social media: a customer's rant that makes us cringe in embarrassment. So what should you do when a restaurant meal (or other service) doesn't meet one's expectations? The Guardian offers good advice on how to complain without being rude. The article's tips are straightforward but useful. The first rule is don't complain while… read more

Featured Cookbooks & Recipes

September 5, 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

How well are cookbook recipes tested?

September 5, 2014 by
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Purchasing a new cookbook makes some of us almost giddy. We open the book and pore over it like it's a novel, marking recipes that we can't wait to try. Sometimes those recipes are pure perfection, but other times we are left scratching our heads, wondering what we did wrong. Perhaps it's not us, however, as Julia Bainbridge notes in… read more

Deliciously gluten-free

September 4, 2014 by
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Erin Scott describes herself as an "unabashed home cook, photographer, and Berkeley dweller who has always been obsessed with food." After being diagnosed with celiac disease several years ago and discovering that both of her children were gluten-intolerant, Erin began the task of removing gluten from the family's diet. While initially disheartened, she soon began to use this change as motivation… read more

Cookbook giveaway – Yummy Supper

September 4, 2014 by
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  Erin Scott's Yummy Supper is filled with delicious, realistic recipes that happen to be gluten-free. You can read about Erin's motivation for her blog and cookbook, which began after her diagnosis of celiac disease several years ago. After that diagnosis and discovering that both of her children were gluten-intolerant, Erin began the task of removing gluten from the family's diet. While initially… read more

The case of the disappearing cheese

September 3, 2014 by
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When you think of France, cheese is probably near the top of food items that come to mind. (We'll understand if your first thought is wine.) The home of beloved cheeses like Camembert, Comte, and Oussau-Iraty is now facing an existential crisis. Newsweek reports that since the 1960s, over 90% of French cheese makers have gone belly up or have been taken over by… read more

Hand harvested foods

September 2, 2014 by
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Yesterday we looked at cult culinary items and Susie just discussed cultured foods, so in keeping the "cult" terminology, today we'll look at cultivation--more specifically, how even in this technological age, some foods still require hand cultivation, harvesting and processing. While almost every crop has yielded to mechanization, some are too fragile or complex to easily automate. NPR takes a look… read more

Get cultured

September 2, 2014 by
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You guys! I made yogurt! and it was easy! The whole yogurt-making adventure started one weekend this summer when we were staying at a family friends' house for a family wedding, and were treated to a sumptuous breakfast that included homemade yogurt.  I'd been buying 2-3 quarts of yogurt a week all summer (my daughter likes smoothies for lunch) and… read more

Culinary cult items

September 1, 2014 by
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People who are serious about cooking spend serious money on their cooking gadgets. Many folks believe that a $300 USD blender or a $600 USD mixer are worth the price for the performance they deliver. But how much are you willing to spend on kitchen tools? The Wall Street Journal shows us some really expensive kitchen toys that only the… read more
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