What is the difference between panko and breadcrumbs?

September 7, 2017 by
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  Most cooks have likely used breadcrumbs in a variety of recipes as a binder, coating, or thickening agent. In the past several years, panko breadcrumbs have become the preferred choice to get the ultimate crunch on fried or baked items. Chances are you didn't give this humble ingredient too much thought, although as with many seemingly ordinary products, there… read more

How do our Cookbook Collections Stack Up?

September 6, 2017 by
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In the August/September issue of Garden & Gun Magazine, Rick Ellis and his magnificent collection of Southern cookbooks were featured in an article by Monte Burke. Bookcases which brought an envious tear to my eye housed 5,000 cookbooks. Jessica B. Harris, a prominent culinary historian and author, stated that to her knowledge, "there is no private collection of Southern cookbooks… read more

A new documentary on Michelin’s stars

September 6, 2017 by
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Achieving a Michelin star rating is a dream for many a young chef. Few get to achieve one, let alone two or three, but those who do often change the food world. A new documentary by Rasmus Dinesen explores the phenomenon of how a tire company came to be so powerful in the world of food. You can view a trailer… read more

Egg on the Menu – Review, Recipe and Giveaway

September 5, 2017 by
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Last week, I published a review, recipe and worldwide giveaway for Chicken on the Menu by Luc Hoornaert and Kris Vlegels. Today, I have their second title in this series, Egg on the Menu, to share with you. As with Chicken on the Menu, this high-end cookbook is packed with inspirational photographs and includes a wide range of recipes from a… read more

What’s the difference between stock, broth, and consommé?

September 5, 2017 by
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  Many of us use the terms stock and broth interchangeably, although there are differences between the two. Throw consommé into the mix, and you have a recipe for confusion. Let's start with the differences between stock and broth. Sam Benson Smith explains how the two are different.  Smith explains that the difference "ultimately comes down to ingredients; chicken broth… read more

Savory Sweet – Review, Recipe and Giveaway

September 4, 2017 by
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In Savory Sweet: Simple Preserves from a Northern Kitchen, Beth Dooley brings us into Mette Nielsen's old world Danish kitchen where fresh ideas and the latest techniques come together to ensure our pantry is stocked with homemade goodness. The growing season can be challenging (read: short) in the northern heartland of the United States and the recipes here fall back on… read more

Alton Brown’s big announcement

September 3, 2017 by
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Last week celebrity chef Alton Brown hinted at big announcement coming out of the DragonCon convention held over the US Labor Day holiday in Atlanta, Georgia. During a panel discussion on September 3, he let the news drop: he will be back on the Food Network next year with a new show called Return of the Eats. The show will… read more

In a pickle

September 3, 2017 by
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  The fermentation trend shows no signs of slowing down. If you have been hesitant to jump on the bandwagon for making fermented foods like sauerkraut, kimchi, and pickles because you think it will take too much time or that you will need special canning equipment, you should reconsider. There are plenty of recipes that take little time and require… read more

Toast Water – Noah Fecks and Victoria Granof

September 2, 2017 by
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    Toast Water is a culinary art book created by photographer, Noah Fecks, and renowned food stylist and author, Victoria Granof. Together they illustrated vintage recipes from Noah's nana into a bound volume of inspired photographs and original text. The pages deliver a powerful collection of memories utilizing a minimalist design and the vibrant colors of nana's era.  The size,… read more

A sneak peek into Ottolenghi’s latest cookbook

September 2, 2017 by
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  The anticipation for Yotam Ottolenghi's new cookbook, Sweet, is intense. There are only a few days until its UK release on September 7 (the US release date is October 17th). While we are eagerly awaiting our copy, The Guardian released an excerpt of 10 recipes from the book so we can start baking right now.   Although Ottolenghi made… read more

A Conversation with Jacques Pépin – My Menus & Apron Giveaway

September 2, 2017 by
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Legend is a powerful word that carries substantial weight and responsibility. Leading a well-lived life, educating others, contributing to the beauty of the world all adds to the definition of legendary in my estimation. A legend is a role model and a source of inspiration - not all who are famous are deserving of this title. Jacques Pépin is a legend.… read more

Friday Flashback – Nanban – Tim Anderson

September 1, 2017 by
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Nanban: Japanese Soul Food by Tim Anderson is a wonderful book that I covered here at Eat Your Books back in June of 2016. My full review covered Tim's background, the book's content and also shared two recipes that I had tested. I remember making those dishes and also recall how much we enjoyed them.   This is how good… read more

The best way to dry herbs, according to Alton Brown

September 1, 2017 by
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  Dried herbs like oregano, marjoram, and rosemary are staples in the repertoire of many home cooks. Most people purchase the herbs already dried, but it isn't difficult to do it at home, says Alton Brown. He provides a foolproof technique that ensures the herbs retain their green hues.  Blanching the herbs is the key to keeping them from turning… read more

Featured Cookbooks & Recipes

September 1, 2017 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
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