A no-garlic-breath garlic is rediscovered

May 1, 2016 by
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  Love garlic, but hate garlic breath? There is some good news for you: a type of odorless garlic, thought to be extinct, has been rediscovered. The Guardian reports on the resurgence of aglione, also known as "kissing garlic", a rarely seen Italian garlic varietal that is odorless, milder tasting, easier to digest, and doesn't cause the dreaded "garlic breath."… read more

Featured Cookbooks & Recipes

April 30, 2016 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

The science and art of recipe testing

April 30, 2016 by
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  If you Google the phrase "chicken recipes" you'll get over 74 million results. The vast majority of those recipes - as well as a surprising amount of cookbook recipes - are published without any testing at all. That means it can be difficult to know which recipes are worth trying. LA Times food writer Noelle Carter takes a look… read more

All about asparagus

April 29, 2016 by
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Spring is in the air, and the first vegetables of the season are hitting farmers' markets stalls. While ramps may have stolen the spotlight in recent years, asparagus remains perennially popular as a star of the spring vegetable pantheon. Since it's easy to overcook or underplay this delicate vegetable, The Washington Post chose asparagus as the ingredient in its annual… read more

April 2016 cookbook roundup

April 28, 2016 by
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Every month Jane and Fiona wade through hundreds of cookbooks, selecting and reviewing all the best new releases of U.S., Canada, U.K., Ireland, Australia, and New Zealand cookbooks. The only thing left for you to do is to add them to your Bookshelf. The biggest April trend is grilling and barbecue, fitting as the Northern Hemisphere heads into cookout season.… read more

2016 James Beard Cookbook Award winners

April 27, 2016 by
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The James Beard Foundation announced it cookbook award winners yesterday. The list is generally different from the IACP winners announced earlier this month, although there are a few books that made both lists. The big winner in 2016 is J. Kenji López-Alt's The Food Lab: Better Home Cooking Through Science. It won in the American category for IACP and was named… read more

Author interview – Salma Hage

April 26, 2016 by
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Salma Hage, a Lebanese housewife from Mazarat Tiffah (Apple Hamlet) in the mountains of the Kadisha Valley in north Lebanon, has over 50 years experience of family cooking. She learned to cook from her mother, mother-in-law and sisters-in-law, and, having helped bring up her nine brothers and two sisters, often cooked for the whole family. She has also spent many… read more

Cookbook giveaway – The Middle Eastern Vegetarian

April 26, 2016 by
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Salma Hage has over 50 years of experience in the kitchen and is regarded as an authority on Middle Eastern home cooking. Her new cookbook, The Middle Eastern Vegetarian Cookbook, seamlessly blends the Western trend of reducing meat consumption with the ancient culture of largely vegetarian, mezze-style dining. The traditional Middle Eastern diet focused largely on vegetables, fruits, herbs, spices, pulses,… read more

Sneak peek at Dorie Greenspan’s new cookie book

April 25, 2016 by
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  Dorie Greenspan fans take note: she is wrapping up the proofreading for her new cookie cookbook, Dorie's Cookies, which isn't out until this October. She just Instagrammed the photo above, which looks like part of a galley for the new book.  You can pre-order the book now. While you are waiting, you can sample a few of the recipes… read more

Uh oh, it’s magic

April 24, 2016 by
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  Scrolling through my Twitter feed today, I came across several recipes with the word 'magic' in the title. A Magic lemon poppy seed cake from The Telegraph promised three types of cake from one batter. Food Network offered a Magic lemon meringue pie, although it was unclear to me what was magical about it. There are many variations of… read more

New responsive site design

April 23, 2016 by
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  When you logged into EYB today, you probably noticed that the site looks a bit different. This is doubly so if you were using your mobile phone or tablet to access the site. At long last, our responsive design is up and running, with benefits for all users, but especially those using EYB on mobile platforms. The biggest change… read more

The sandwich cake phenomenon

April 23, 2016 by
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If you are planning a lunch or going to a picnic and have run out of ideas for what to make, you might want to consider making a sandwich cake. These playful mashups of layer cakes and tea sandwiches are getting a lot of buzz, likely due to their Instagram-worthy good looks. Country Living magazine provides a good introduction to… read more

Featured Cookbooks & Recipes

April 22, 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

Chef pokes fun at restaurant buzzwords

April 22, 2016 by
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  Buzzwords and phrases appear on restaurant menus and seem to spread faster than you can say farm-to-table. Chef Frank Bonanno poked a little fun at hipster-inspired marketing slogans and certain restaurant trends when he announced his latest Denver restaurant venture. In a Portlandia-like spoof, he rambled on with overwrought descriptions and even invented a word. Here's a short excerpt… read more

Food meets art in unique London restaurant

April 21, 2016 by
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A restaurant inspired by old-time soda fountain drugstores is not, in and of itself, a novel concept. But when the restaurant is a collaboration between controversial artist Damien Hirst and celebrated chef Mark Hix, it gets interesting. The eatery, called Pharmacy 2 (alternately Pharmacy²), opened this February in Vauxhall, South London, inside the Newport Street Gallery. Designed solely by Hirst,… read more

Meet saba, balsamic’s gentle cousin

April 20, 2016 by
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  Remember when balsamic reductions were all the rage? Now there's a new trend featuring an ingredient that is a close relative of balsamic vinegar. Food Republic reports on the growing popularity of saba, a cooked grape juice product. Saba is made from wine grapes, and is part of the balsamic vinegar making process. It was traditionally made as a… read more

New Tabasco museum opens in Lousiana

April 19, 2016 by
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With the proliferation of hot pepper sauces that crowd supermarket shelves, it's easy to forget that once upon a time there was only one hot sauce in the US: Tabasco. The vinegar-based pepper sauce was introduced in the 1860s by prosperous Louisiana banker and avid gardener Edmund McIlhenny. In February, Tabasco unveiled a brand new museum, visitor center, and restaurant on… read more

Can we all sit down to dinner together?

April 18, 2016 by
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Anna Thomas wrote her first cookbook, The Vegetarian Epicure, while she was a film student at UCLA, and followed it a few years later with The Vegetarian Epicure, Book Two. When she is not cooking, she writes screenplays and produces films. Her screen credits include My Family, Mi Familia and El Norte, both of which were nominated for an Academy… read more

Cookbook giveaway – Vegan Vegetarian Omnivore

April 18, 2016 by
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Planning a dinner party - or even a family meal - can become quite complicated when your guests and relative have different dietary requirements. Screenwriter, producer, and cookbook author Anna Thomas offers solutions for reuniting our divided tables in her latest cookbook, Vegan Vegetarian Omnivore. "My idea is simple," says Anna. "Start with the food everyone eats, design a meal or a… read more

When a Kickstarter goes bad

April 17, 2016 by
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  We've highlighted a few Kickstarter projects here at EYB, including the Paula Wolfert memoir/cookbook, the vegan butcher shop, and the recent Field cast-iron skillet. Several Members have likely backed these or another cooking-related project on Kickstarter or similar crowdfunding websites. But before you agree to support a  project, you may want to read what happens when a Kickstarter campaign… read more

Jacques Pepin on when not to follow the recipe

April 16, 2016 by
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  Have you ever followed a recipe to the letter only to have the dish turn out terribly? It might not be the recipe's fault, says veteran chef and television host Jacques Pépin. He recently spoke to Judy Woodruff of the PBS Newshour on why following a recipe exactly can lead to disaster. Pépin notes the contradiction between writing a… read more

Featured Cookbooks & Recipes

April 15, 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

Sara Moulton’s most personal cookbook yet

April 15, 2016 by
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Sara Moulton has been involved in cooking shows for three decades. A protégé of Julia Child, she appeared on Food Network beginning in the 1990s and culminating with six years of the highly-rated "Cooking Live". She was also a regular on ABC's "Good Morning America" from 1997 through 2012, and now stars in the American Public Television series "Sara's Weeknight Meals." Despite this,… read more

How to substitute dairy products in your baking

April 14, 2016 by
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Have you ever started a baking project only to be stymied when you realize that the recipe calls for sour cream and you don't have any? You do have buttermilk or yogurt, and you wonder if you can substitute either of those or if your cake will be a disaster without the specified ingredient. Wonder no more, thanks to Rochelle… read more

Chefs embrace playing with fire

April 13, 2016 by
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  In recent years innovative chefs have experimented with new tools and techniques like sous vide and anti-griddles to up their game. Now they're returning to a more basic - some would call primitive - method in restaurants around the world. Live-fire cooking is on fire as chefs embrace the technique to get smoky flavors and contrasting textures that you… read more
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