Much more than just a garnish

May 22, 2016 by
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Many diners in the US probably first experienced parsley as a pale sprig garnishing a (likely overcooked) protein in a family restaurant. But the culinary herb has so much more to offer than just being a splash of green on your plate. Epicurious explores the myriad ways you can use parsley in your cooking. Italian or flat-leaf parsley is generally… read more

Why some people are picky eaters

May 21, 2016 by
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  We all have at least one friend or relative who we find difficult to please when making a meal. The list of items he or she doesn't like seemingly goes on forever, and we can't understand how some of the foods got put on the 'dislike' list. It may make us wonder how the person got to be such… read more

Featured Cookbooks & Recipes

May 20, 2016 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… read more

Za’atar is even better when you make it yourself

May 20, 2016 by
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Those who are familiar with za'atar, the Middle Eastern spice blend, love how it adds a tart and herbal punch to many foods. Za'atar has been popularized outside of the Middle East by celebrity chefs like Yotam Ottolenghi, who sprinkles it on many dishes. The Los Angeles Times explains how, like most spice blends, za'atar is at its best when… read more

An argument for unbleached flour

May 19, 2016 by
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  A few days ago we posted about a pastry chef who only uses bleached flour for cakes. Today we look at a counterpoint (of sorts), this time from Cooking Light Magazine, which advocates ditching bleached flour for unbleached. The crux of the Cooking Light article is that the reason flour is bleached is because it benefitted large-scale commercial bakeries who… read more

BBC Food website to close

May 18, 2016 by
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Yesterday the BBC announced that BBC Food, along with a few other websites, will be shuttered as part of a larger cost-saving plan. Before you get too upset, please note that the company's commercial site, BBC Good Food, will carry on. The BBC Food site contains over 11,000 recipes, which will not be searchable after the site closes, although you… read more

How to make caramel without melting sugar

May 17, 2016 by
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  People are sometimes afraid of making caramel. It can be a fussy process: the sugar can crystallize, you can easily scorch it if you get distracted, and it's really hot and will leave a nasty burn if it gets on your skin (or your lip - I learned the hard way not to rap my wooden spoon on the… read more

If you can’t beat ’em…eat ’em

May 16, 2016 by
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Dandelions are a gardener's bane. Even before the grass sheds its winter dullness, bright yellow flowers polka-dot the lawn, frustrating homeowners who dream of lush green expanses of lawn. But dandelions weren't always considered a nuisance. The French have long found dandelions to be a culinary delight (the name comes from the French dent de lion, literally 'lion's teeth'), and their… read more

Celebrate Chocolate Chip Cookie Day

May 15, 2016 by
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Today was National Chocolate Chip Cookie Day in the US, but it doesn't take a special day for anyone to appreciate this both humble and transcendant treat. There are different chocolate chip cookie camps: some people prefer thin and crisp cookies, while others like theirs to be thick, gooey, and chewy. Some embellish their cookies with additions like rolled oats… read more

Eric Ripert on how his mother’s cooking kept them close

May 14, 2016 by
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Eric Ripert is the chef and part-owner of Le Bernardin, a Michelin three-starred restaurnt in New York City. He is a frequent guest on such national shows as Bravo's Top Chef, Today, Charlie Rose, and more. Chef Ripert's new memoir, 32 Yolks, hits bookstores this month. 32 Yolks follows in the tradition of Jacques Pépin's The Apprentice and Marcus Samuelsson's… read more

The unhealthy truth behind ‘clean eating’

May 13, 2016 by
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  One only needs a brief scroll through almost any news feed to see a blog or article about 'clean eating.' Some bloggers have become tremendously popular, like Ella Woodward of 'Deliciously Ella', and the Hemsley sisters. Leaving behind junk food, fats, and take out is touted as the path to wellness. But that's not always the reality, says Ruby… read more

Featured Cookbooks & Recipes

May 13, 2016 by
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Do you find other people's comments on recipes helpful? Have you written your own recipe Notes? It's a great way to remind yourself how a dish turned out and share your experience with the EYB community. On each Recipe Details page you'll find a Notes tab. Adding online recipes to your EYB Bookshelf is a really great way to expand… read more

Pet peeves of a cookbook copy editor

May 12, 2016 by
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  If you decide to write a cookbook, you'll need to know that the work isn't finished when you type the last page and hand the manuscript to the publisher. That's when the copy editor steps in, and her job can be quite a challenge, says veteran editor Suzanne Fass. It's her task to "save writers from embarrassment" by correcting spelling, punctuation, noticing missing… read more

Mark Bittman departs Purple Carrot after less than a year

May 11, 2016 by
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  Mark Bittman made waves last year when he made two big announcements: first, that he was stepping down from his position at The NY Times, and then a few months later, that he was joining forces with vegan meal-kit delivery service Purple Carrot. Now, less than a year after he started, he is no longer working for the company.… read more

Has Tartine Bread turned into a culinary movement?

May 10, 2016 by
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  It's fair to say that country-style breads, enriched with whole grains, are a hot trend in bread baking. Today you can walk into almost any US grocery store and find a "craggy-edged bread with a custardy crumb tinged the color of a plank of walnut by the presence of whole-wheat flour." According to the San Francisco Chronicle, this trend… read more

Look beyond the pie to make the most of rhubarb season

May 9, 2016 by
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  When people think of rhubarb, they probably conjure images of pies, tarts, or other desserts. (When I think of rhubarb, I recall a conversation with a younger coworker who said "rhubarb is for old people." But I digress.) The uses for this spring vegetable (it's not a fruit, despite its usual treatment as a dessert) extend beyond the pie plate,… read more

Why one baker swears by bleached cake flour

May 8, 2016 by
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  Coinciding with the trend toward less processed food, many bakers have switched from bleached flour to unbleached. Not so Stella Parks, also known as BraveTart. The pastry chef, writing for Serious Eats, tells us why she swears by bleached cake flour for her baking. Cake flour is a very low protein flour, usually less than 8%. All-purpose flour usually… read more

A brief guide to beans

May 7, 2016 by
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  We mentioned earlier this year that 2016 was the UN's International Year of the Pulses. We're back with more bean cuisine, this time via Food Republic, who gives us the lowdown on legumes and beans with a guide to the beans you need to know (and cook). Food Republic's post focuses on several "new world" beans, i.e. beans of… read more

What’s the difference between coconut cream, creamed coconut, coconut milk, and coconut water?

May 6, 2016 by
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  Coconut cream, creamed coconut, cream of coconut, coconut milk and coconut water: this panoply of products can drive you coco-nuts. It's very easy to get them confused, especially if you are using a recipe from another country. This recently happened to Jane when making Thai chicken, sweet potato and spinach curry from The Sunday Telegraph. That recipe calls for… read more

Featured Cookbooks & Recipes

May 6, 2016 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… read more

Classic Spanish recipes for today’s busy cook

May 5, 2016 by
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  Spain's most popular cookbook, 1080 Recipes, was originally published in 1972, and sold over 3 million copies in Spain. That volume, along with its sister title The Book of Tapas, were both written by the authorities on Spanish cooking: the late Simone Ortega and her daughter Inés. Now a new book, Quick and Easy Spanish Recipes, culls the quickest… read more

Cookbook giveaway – Quick and Easy Spanish Recipes

May 5, 2016 by
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Three generations of Spaniards have learned to cook through Simone Ortega's books on gastronomy, which have sold millions of copies nationwide. She is considered one of the foremost authorities on traditional Spanish cooking and her daughter Inés Ortega has followed in her mother's footsteps. She worked with her mother for many years and is an established and highly regarded food… read more

Women win big at Beard Foundation restaurant awards

May 4, 2016 by
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  Although it's been a long, slow journey, women have made inroads in the mainly male-dominated restaurant chef sphere. This progress was illustrated at Monday's James Beard Foundation awards ceremony, where women topped several categories. Chef Suzanne Goin of Lucques in Los Angeles won the title of Outstanding Chef. Dahlia Narvaez, also based in Los Angeles, took home the prize… read more

Get your cheese on

May 3, 2016 by
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  Following Prince's death, the song Purple Rain again surged to the top of the US charts. Another item that is also at its highest point since the mid 1980s is the US cheese supply. Thanks to a surge in imports from the European Union along with an increase in domestic production, the US is sitting on its largest cheese… read more

The difference between food media and home cooking

May 2, 2016 by
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  When Gourmet magazine folded in 2009, Christopher Kimball of America's Test Kitchen wrote about its demise, lamenting what he felt was the dumbing-down of cooking that happened because of the internet. "Google 'broccoli casserole' and make the first recipe you find," he wrote. "I guarantee it will be disappointing." Yet if you do Google 'broccoli casserole' and follow the… read more
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