Top selling cookbooks of 2014 around the world

January 28, 2015 by
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Last month our friends at cookbook stores around the world gave us their picks for their favorite books of 2014.  Now we asked them for their top sellers.  We thought it would be interesting to compare the lists from specialist stores in the USA to that for all US sales from the publishing industry data company, Nielsen.  They are very… read more

January 2015 cookbook roundup

January 27, 2015 by
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Every month Susie Chang reviews new cookbook releases and notes trends in the United States. And she may also occasionally throw in a review of a "not-quite cookbook." And for our non-U.S. members, Jane and Fiona provide similar reviews for new Canada, U.K., Australia, and New Zealand releases. US Recipes from My Russian Grandmother's Kitchen: Discover the rich and varied… read more

Blizzard cooking

January 27, 2015 by
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Snowmageddon hasn't been so terrible in our valley so far. Some wind and a lot of powder in the air. But my 8-year-old, bundled in her snowsuit, has been happily making snow angels and tunnels and castles for an hour.   Our local weather guru counseled us to make a big pot of chili ahead of the storm, in case we… read more

The many faces of sugar

January 26, 2015 by
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If you have any vintage recipe books, you probably will find only one or two kinds of sugar specified in the ingredients list of recipes. That is no longer the case today, as the types of sugar available to consumers has greatly expanded. Epicurious explains the many types of sugar available today in their ultimate guide to buying and using the… read more

Ivy Manning goes veg in her latest cookbook

January 25, 2015 by
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Ivy Manning is a Portland, Oregon-based food and travel writer and author of several cookbooks. Her work regularly appears in Cooking Light, Fine Cooking, Sunset, Eating Well, and Everyday with Rachel Ray. We caught up with Ivy as her latest cookbook, Weeknight Vegetarian, hit the shelves. EYB Members in the U.S. and Canada can enter our contest for a chance… read more

Cookbook giveaway – Weeknight Vegetarian

January 25, 2015 by
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Weeknight Vegetarian gives us the tools to put a delicious, wholesome meatless meal on the table on any schedule. It offers quick, easy, and healthy meatless dinner ideas for any time of the year, with dozens of choices for any occasion. You can learn more about author Ivy Manning's inspiration for the book in our author interview. Organized by season,… read more

How important are cookbook directives?

January 24, 2015 by
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You see the directives in most modern (and even many older) cookbooks: use only unsalted butter, all eggs should be large, use X-brand kosher salt. Dire consequences are threatened if you do not follow these admonitions. But how much do these instructions really matter? It depends on who you ask, says The Telegraph. Most of these demands are from authors… read more

Salt, fat add flavor to cocktails

January 23, 2015 by
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You have probably heard the expression "fat equals flavor." This admonition holds true not only in the kitchen, but in the bar as well. The Washington Post reports on the technique known as "fat washing" that is used to add flavor to drinks. Fat washing is a method of infusing almost any type of flavorful fat, from coconut oil to… read more

Choosing the right yeast

January 22, 2015 by
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Baking can be intimidating, especially when it comes to making foods with yeast. There are many different types of yeast available, and baking disaster stories abound concerning dense, misshapen loaves or out-of-control dough monsters. But yeast baking doesn't have to be scary, says Susan Reid, Publications Manager at King Arthur Flour. In an interview with Epicurious, Reid dispels common yeast baking… read more

Featured Cookbooks & Recipes

January 22, 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

Cookbook store profile – Good Egg

January 21, 2015 by
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Our latest installment in our profiles of great cookbook stores takes us to Good Egg located in Toronto, Canada. Good Egg is a shop dedicated to those who like to eat. Visit the store and you'll be immersed in books and things devoted to the art and culture of food. Their selection of books reflects every food philosophy, but they've whittled… read more

Around the world in 193 meals

January 20, 2015 by
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Talk about traveling the world via food. A husband-and-wife team blogging under the name United Noshes, is making one meal from each member state in the United Nations, alphabetically, as a series of dinner parties. That's 193 meals, featuring widely varying ingredients from diverse cuisines. Jesse Friedman and his wife, Laura Hadden, began this culinary journey three years ago "as a way… read more

Men in T-shirts, cooking

January 20, 2015 by
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I noticed something funny in my "Discards" pile this morning - a trio of men in T-shirts and jeans. looking at out me with bright eyes and white teeth.  What's going on with  that?  I thought. It turns out that two of them - Jorge Cruise in The 100 and Abel James in The Wild Diet - were suggesting that… read more

The 2015 Piglet has begun

January 19, 2015 by
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The Piglet cookbook tournament from Food52 is back in its sixth year. The contest pits 16 of the previous year's most notable cookbooks against each other in a head-to-head, bracket-style competition. We enjoy this three-week tournament for a number of reasons. First, it allows you to get to know the judges, many of them professional food writers plus chefs and… read more

‘White Heat’ turns 25

January 18, 2015 by
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Anyone who's been paying attention to in the last few decades knows about the fiery Marco Pierre White. He came into the limelight over 25 years ago, when he became the youngest person at the time to win first two, and then three, Michelin stars. His cookbook White Heat was a game-changer, and it's now set to be released as… read more

The first rule of Soup Club

January 17, 2015 by
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What do you do when busy schedules prevent you from staying in touch with friends and making meaning contributions to each other's lives? If you are Courtney Allison, Tina Carr, Caroline Laskow, and Julie Peacock, you start a Soup Club. Indexed blog Leite's Culinaria shares the heartwarming story of the four friends, who decided that once a week each would… read more

A toast to toast

January 16, 2015 by
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When you hear about an event called the Winter Fancy Foods Show, you probably think of exotic foods and ingredients. But one of the stars of this year's show in San Francisco has very humble origins. Toast made a splash at several vendor booths. We're not talking about toasted, as in toasted nuts or seeds; this is the humble breakfast… read more

Featured Cookbooks & Recipes

January 15, 2015 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

Good news for Bonnie Slotnick Cookbooks

January 15, 2015 by
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In November, we chronicled the struggles of Bonnie Slotnick Cookbooks, a treasured NYC cookbook store. Slotnick lost the lease on her Greenwich Village storefront, and was searching to find a new space that would be affordable, not an easy task in New York. We're happy to report that Slotnick has announced that her store will be moving to a new location… read more

Cheese, cheaper

January 14, 2015 by
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For many of us cheese lovers, buying a hunk of our favorite fromage can put a pinch on our pocketbook. That's why it's great to find a less expensive substitute that will satisfy our flavor craving without breaking the bank. Indexed magazine Food & Wine is here to help with four legendary cheeses with cheaper (but still delicious) alternatives. The… read more

Me and my cookbooks – Helen Rosner

January 13, 2015 by
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Helen Rosner is Features Editor at Eater, but she is also an avid cookbook collector, at one point having close to 450 cookbooks on her shelves. Serious Eats asked Rosner, also a former cookbook editor, to discuss her favorite cookbooks. Rosner began her career as an assistant to Suzanne Rafer at Workman Publishing. Rafer was responsible for bringing us The Silver Palate Cookbook along… read more

The “champagne of tea”

January 13, 2015 by
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An advance reading copy of Jeff Koehler's Darjeeling (due to publish in May) arrived this week.  Sometimes publishers send me food books that aren't cookbooks, even those most everybody knows I almost never review them.  I was about to add it to the "Library Donation" pile, when, for some reason, my curiosity stirred. I think it was the phrase "the… read more

Creme egg controversy

January 12, 2015 by
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Fans of Cadbury Creme Eggs in the United Kingdom are in an uproar after finding out that the maker of the beloved treat recently changed the recipe. The popular Easter candies, filled with a "yolk" of yellow and white fondant, used to be made in the U.K. with Cadbury's signature Dairy Milk chocolate (the article doesn't mention what the rest of the world was… read more

Ginger beer’s popularity soars

January 11, 2015 by
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The new year has barely started, but beverage trends already are taking shape, and one beverage is exploding on drink menus everywhere: ginger beer. It's popping up in classic and contemporary cocktails, and in drinks without alcohol too. The quintessential ginger beer cocktail is the Moscow mule, a combination of vodka, ginger beer and lime juice that's enjoying a rise… read more

Pick a pizza

January 10, 2015 by
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Italian immigrants to the United States brought their foods with them, including various styles of pizza. To say that pizza became popular is an understatement: it is now a $30 billion dollar industry worldwide, and the styles of pizza available are as varied as the people who eat them. Since there are at least 21 different regional pizza styles in… read more
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