Move over tacos, here come arepas

October 22, 2014 by
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Riccardo Romero, the owner of NYC's Arepas Café, has a big dream: he hopes that arepas, the cornmeal cakes from his native Venezuela, seared on a griddle and stuffed with a dizzying array of fillings, may one day be as widely eaten as tacos. Indexed blog Serious Eats reports on the rise of arepas, the Venezuelan and Columbian sandwiches, which are… read more

Ruhlman on paying attention

October 21, 2014 by
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Award-winning author Michael Ruhlman is back with another cookbook, How to Roast. (You can enter our contest for your chance to win a copy of the book.) It's the first in a series of "how-to" books he plans to publish, and he's hinted that the next book will be about braising. Ruhlman provided EYB with an excerpt from the introduction… read more

Cookbook giveaway – How to Roast

October 21, 2014 by
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Michael Ruhlman begins a new series of "how to" cookbooks with How to Roast, a treatise that provides clear, no-nonsense advice on a fundamental cooking technique. "Of all our cooking terms," Ruhlman writes, "sautéed, grilled, poached, broiled--I believe roasted is the most evocative adjective we can attach to our food, conjuring as it does ideas of deep rich flavors and delicious browning."… read more

Artisanal meat alternatives?

October 20, 2014 by
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Until recently, meat alternatives were mostly shunned by foodies, because many of the products were highly-processed, bland, had weird textures, or a combination of the three. That's changing, accordng to an article posted on Civil Eats. Kristina Johnson reports that as demand for meatless protein grows, it has spurred the creation of companies devoted to foodie-worthy meat alternatives. One of these… read more

The Perfect Instruction

October 20, 2014 by
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So, over my years as a cookbook reviewer, I've come to realize there is actually a word formula for the kind of recipe that works for me. The ingredients list doesn't matter that much - unless there's a bunch of callouts in the list, like "Saba vinaigrette (see p. 289)" and "48-hour croutons (see p. 311-313)".   No, for me,… read more

Observer Food Monthly announces award winners

October 19, 2014 by
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Awards season in the U.S. won't happen for several months, but in the U.K. there's food award action now, as indexed magazine Observer Food Monthly announces its 2014 award winners. While much of the action focuses on restaurants and retailers, there are some awards that EYB members outside of the U.K. may find interesting. Persiana: Recipes from the Middle East… read more

Be it ever so humble

October 18, 2014 by
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Over at the NY Times, Sam Sifton is waxing poetic about baked potatoes. Steaming hot russets with crisp skins loaded with traditional toppings like sour cream and chives, or more avant-garde combinations like blue cheese and rosemary, are delicious as a side dish. Appropriately topped, baked potatoes can be a complete meal and they're perfect for cool weather cooking. Baked… read more

Fried foliage

October 17, 2014 by
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Nothing says fall like the return of pumpkin spice--it's in everything: lattes, desserts, quickbreads, and even salads. But if you get bored with pumpkin spice and want to try a new fall treat, you may want to look to Japan, says Svati Kirsten Narula of Quartz.  She writes about an unusual snack from Japan's Minoh Park, a tree-covered valley and tourist destination near Osaka. The… read more

Featured Cookbooks & Recipes

October 16, 2014 by
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At Eat Your Books we want to bring you the best recipes - our dedicated team searches out and finds online recipes excerpted from newly indexed cookbooks and magazines. New recipes from the best blogs are indexed daily and members index their favorite online recipes using the Bookmarklet all the time. Below you'll find this week's recommendations from the EYB team.… read more

Belly up to the (fictional) bar

October 16, 2014 by
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It looks like life really does imitate art. Real-life versions of Central Perk, the fictional coffee shop from the American television series Friends, are popping up worldwide. According to The Guardian, "to celebrate Friends' 20th anniversary, a pop-up Central Perk has had fans queuing for more than an hour for free coffee and a chance to look at 'Joey's ceramic white… read more

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
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