Food is a window into our past, says Jacques Pepin

December 10, 2015 by
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Some of our strongest memories are tied to food, writes esteemed chef Jacques Pépin, who associates specific dishes and ingredients with his family members and the places he has lived. "Going back as far as my memory can take me, I see a kitchen in my vision of my mother, my aunts, my cousins, and I visualize a specific dish… read more

Save 30% on Workman & Artisan books

December 9, 2015 by
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If you are interested in expanding your cookbook collection (and we know you are), you will love our new partnership with Workman Publishing and Artisan Books. For the next 30 days, you can save 30% off the cover price of any book available at workman.com. The special is limited to the US only. The Workman/Artisan cookbook catalog features several hundred volumes,… read more

A case for traditional kitchens

December 8, 2015 by
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  Click on almost any kitchen design website, and you'll probably see large, open kitchens that flow seamlessly into surrounding living spaces. While this concept has seen steadily increasing popularity in the past decade or two, not everyone is a fan. Audrey Brashich of realtor.com writes about why she doesn't like open kitchens. Brashich notes that traditional, separate kitchens "aren't… read more

Tips for achieving latke perfection

December 7, 2015 by
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Latkes are among the many traditional foods that will make an appearance on tables during Hanukkah. Yahoo! Food offers five rules for making latkes to ensure that each one is perfectly light, crispy, and delicious. Follow these tips and your friends and family will be asking for this classic holiday treat year-round. Some recipes call for grating the onion, but the article recommends… read more

Williams-Sonoma founder Chuck Williams dies at 100

December 6, 2015 by
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  Charles (Chuck) Williams, founder of Williams-Sonoma, which introduced French cookware and high-end ingredients into American kitchens, died yesterday at the age of 100. Williams started Williams-Sonoma in 1956 when he purchased an old hardware store and filled it with the copper and other kitchen goods he'd seen while traveling through Europe. A trip to Paris in 1953 provided the… read more

The science of baking soda

December 5, 2015 by
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  Baking soda is an ingredient that almost every cook, and certainly every baker, always has on hand. It's so ubiquitous that we generally don't give it a second thought. But as indexed blog Serious Eats points out, understanding the science behind baking soda can improve your baking game. Most of us understand the basics behind soda's magic in baked… read more

Featured Cookbooks & Recipes

December 4, 2015 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

The ultimate holiday foodie gift guide

December 4, 2015 by
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If you're like most people, your email inbox is brimming with advertisements for every website you've even thought about visiting in the last year. As tempting as those products may be, we have a listing of sites featuring holiday hampers and gifts from the most popular chefs and cookbook authors around the world. Some of these items can be shipped… read more

How to winterize your favorite summer drinks

December 3, 2015 by
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Mojitos, daiquiris, and margaritas conjure up tropical shores and a balmy climate. You might feel like these drinks are for the summer only, but PUNCH magazine says we should reconsider that position. They've provided suggestions for "winterizing" these cocktails and more so you can enjoy them even when the weather gets cold. One tip for adjusting cocktails for a new… read more

Bakers try new takes on challah

December 2, 2015 by
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Bread of some sort is part of almost every Jewish holiday. Hanukkah's bread, challah, has come to be known as a soft, yeasted bread with an airy crumb. But that wasn't always the case, and recently Jewish bakers have been challenging that tradition with new takes on the holiday staple.  As The NY Times reports, traditionally, challah was defined as any… read more

Pros recall their worst food disasters

December 1, 2015 by
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Most of us have kitchen disaster tales about fallen cakes, grossly overcooked meats, or room-clearing smoke bombs. But we're in good company as even the pros have horror stories of food gone terribly wrong. NPR's The Salt talked to three culinary veterans - Ruth Reichl, Jacques Pépin, and Pati Jinich about their most embarrassing kitchen moments. At least when we… read more
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