In praise of the recipe box

July 21, 2017 by
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  When e-cookbooks hit the scene several years ago, many pundits predicted that it was a death knell for the print versions. However, the opposite happened - print cookbooks rebounded and became more popular than ever. The same cannot be said for another low-tech recipe format. The recipe box, once found in nearly every kitchen, seems to be going the… read more

Featured Cookbooks & Recipes

July 21, 2017 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 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 Bookshelf.… read more

Matchmaker, matchmaker, make me a batch

July 20, 2017 by
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When a couple shares a passionate, competitive hobby, it either brings them closer or pushes them apart. Luckily, doctors Chris Taylor and Paul Arguin fall into the former camp. The pair met through a mutual friend who knew that each of them loved to bake. From their first date in 2009 through today, they've baked together, and you can often… read more

Cookbook Giveaway – The Malaysian Kitchen

July 20, 2017 by
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The Malaysian Kitchen: 150 Recipes for Simple Home Cooking by Christina Arokiasamy is a balance of authentic Malaysian favorites like Beef Rendang and Char Kway Teow Noodles, while also sharing her own modern iterations. Vivid on-location photography by David Hagerman takes the reader into the spice markets, coffee houses, fishing villages, and kitchen gardens that inspired each recipe and food… read more

The Malaysian Kitchen

July 20, 2017 by
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The Malaysian Kitchen: 150 Recipes for Simple Home Cooking by Christina Arokiasamy is a balance of authentic Malaysian favorites like Beef Rendang and Char Kway Teow Noodles, while also sharing her own modern iterations, such as Wok-Fried Spaghetti with Kale and Sambal (which we are sharing with you today). Vivid on-location photography by David Hagerman takes the reader into the… read more

Inspector Gadget

July 19, 2017 by
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  Next to cookbooks at thrift shops, my biggest weakness is kitchen gadgets. I must inspect every display at any cooking store that I visit to make sure that I'm not overlooking a device that will become an indispensable addition to my cooking regime. Various gadgets have come - and mostly, have later gone - from my kitchen, with only… read more

Cookbook Giveaway – Fress

July 19, 2017 by
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Fress: Bold Flavors from a Jewish Kitchen by Emma Spitzer beautifully delivers a melting pot of Middle-Eastern and Eastern European flavors with this contemporary Jewish cookbook. Emma is a UK MasterChef finalist who is big on flavor and spice. Fress, in Yiddish, means: "to eat copiously and without restraint".  For more information on this cookbook, please see our review post which shares a recipe… read more

Fress – Emma Spitzer

July 19, 2017 by
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Fress: Bold Flavors from a Jewish Kitchen by Emma Spitzer beautifully delivers a melting pot of Middle-Eastern and Eastern European flavors with this contemporary Jewish cookbook. Emma is a UK MasterChef finalist who is big on flavor and spice. Fress, in Yiddish, means: "to eat copiously and without restraint".  "Spitzer's style of cooking is unfussy and uncomplicated, extracting the maximum taste from… read more

A conversation with the Barefoot Contessa

July 18, 2017 by
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Ina Garten is one of America's most beloved food personalities, and holds the #11 and #14 positions in the EYB Library for most popular cookbooks (for The Barefoot Contessa Cookbook and Barefoot Contessa Back to Basics). Her relaxed, approachable personality has allowed her to reach a varied audience, many of whom learned to cook through her shows and books. Her new… read more

Unforgettable to be published by Grand Central Publishing

July 18, 2017 by
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Wonderful news out today for Emily Thelin and her labor of love, Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life - Grand Central Life & Style will be publishing the book later this year. Multiple publishers originally passed on this project which resulted in the determined Unforgettable team turning to crowd funding to finance the publication. In record time, the… read more

Food trend predictions from the Fancy Foods show

July 17, 2017 by
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  Every year, thousands of people gather for the annual Summer Fancy Food Show, where more than 2,600 specialty companies showcase their goods to the press, consumers, and potential buyers. This year, Cook's Illustrated sent one of its tastings and testings team members, Hannah Crowley, to the show. After eyeing and sampling hundreds of products, she made some predictions for trends… read more

Cake, I Love You – Jill O’Connor

July 17, 2017 by
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Cake, I Love You: Decadent, Delectable, and Do-able Recipes by Jill O'Connor offers 60 divinely decadent recipes that will appeal to home bakers of all levels. Organized by flavor profile (banana, coconut, chocolate, caramel, spice, fruit) and level of difficulty, each chapter in this cookbook from baking master Jill O'Connor presents only one problem that I can see - you will… read more

Cookbook Giveaway – Cake, I Love you

July 17, 2017 by
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Cake, I Love You: Decadent, Delectable, and Do-able Recipes by Jill O'Connor offers 60 divinely decadent recipes that will appeal to home bakers of all levels. Organized by flavor profile (banana, coconut, chocolate, caramel, spice, fruit) and level of difficulty, each chapter in this cookbook from baking master Jill O'Connor presents only one problem that I can see - you will… read more

Do graphic cookbooks work better than traditional books?

July 16, 2017 by
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  The graphic cookbook - in which hand-drawn pictures tell a story and/or provide instruction on how to make a dish - is not a new concept. We can trace the origins to this type of cookbook to the mid 1960s, when British spy novelist Len Deighton published a collection of the black-and-white "cookstrips" he had created for the Observer… read more

Green Plate Special – Christine Burns Rudalevige

July 16, 2017 by
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Green Plate Special: Sustainable, Healthy, and Delicious Recipes by Christine Burns Rudalevige is packed with the author's wealth of knowledge on sustainable cooking along with tips on how to take advantage of local fare and reduce waste to creatively revamp leftovers. The author, a culinary school graduate, writes for numerous outlets including Food52 and Fine Cooking and is an expert in… read more

Cookbook Giveaway – Green Plate Special

July 16, 2017 by
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Green Plate Special: Sustainable, Healthy, and Delicious Recipes by Christine Burns Rudalevige is packed with the author's wealth of knowledge on sustainable cooking along with tips on how to take advantage of local fare and reduce waste to creatively revamp leftovers. For more information on this title, please see our review post which shares a recipe for Lavender Lemon Posset with Candied… read more

Who invented the Bloody Mary?

July 15, 2017 by
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The origin stories of various foods and drinks always provide a fascinating glimpse into history. Today we inspect the beginnings of the classic brunch cocktail the Bloody Mary. Author Brian Bartels--beverage director for the NYC's West Village restaurants Jeffrey's Grocery, Joseph Leonard, Fedora, Perla, and Bar Sardine--delves into the history of this iconic drink in his book The Bloody Mary. Bartels… read more

Featured Cookbooks & Recipes

July 15, 2017 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

The hidden risks of writing a cookbook

July 14, 2017 by
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  For many chefs, it seems like a no-brainer to write a cookbook, both in terms of finances and career advancement. Hefty advances and the allure of possibly winning an award are too tempting to overlook. But there are downsides involved that the chefs only find out about after the contract is signed. Grub Street explores the hidden risks of… read more

Friday Flashback – Spuntino

July 14, 2017 by
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Recently, I was reminded about how much I love the cookbook Spuntino: Comfort Food (New York Style) by Russell Norman when it showed up on my recently indexed book list. Norman is also the author of Polpo: A Venetian Cookbook (of Sorts) and a restaurateur. Over the last two decades he has worked in many of London's landmark restaurants in every capacity from… read more

Celebrating independent cookbook stores

July 13, 2017 by
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  One of the comments on our Amazon Prime Day reminder post was a suggestion to shop at your local independent bookseller instead of buying online. Here at EYB we do promote specialty cookbook stores in several ways. First, we have a listing of our favorite shops worldwide, plus we list bookstore events on our Worldwide Calendar of Cookbook Events.… read more

Cookbook Giveaway – Bangkok

July 13, 2017 by
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Bangkok: Recipes and Stories from the Heart of Thailand by Leela Punyaratabandhu is a glorious tribute to Thai cuisine.  Leela is the voice behind the blog SheSimmers which she created in November 2008 in the memory of her mother, the cookbook addict, who inspired her love for cooking.  For more information on this cookbook, please see our review post which shares a recipe for… read more

Bangkok by Leela Punyaratabandhu

July 13, 2017 by
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Bangkok: Recipes and Stories from the Heart of Thailand by Leela Punyaratabandhu is a glorious tribute to Thai cuisine. Leela is the voice behind the blog SheSimmers which she created in November 2008 in the memory of her mother, the cookbook addict, who inspired her love for cooking. Leela shares on her site that her mother's philosophy in life was based upon a statement… read more

Why doesn’t halloumi melt?

July 12, 2017 by
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  When you think of cheese, one of the first things that likely pops into your mind is the image of something smothered or stuffed with melted cheese, like pizza or raclette. Most cheeses soften when you apply heat, but a few such as halloumi and Indian paneer stubbornly refuse to melt. What's up with these cheeses? Gianaclis Caldwell, author of… read more

Is it time to elevate your cooking game?

July 12, 2017 by
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Last December, I did a series of gift guides for cooks and bakers. One of the guides was tailored to books that ranged from new to advanced cooks - the Cookbook Gift Guide for New to Advanced Cooks. This morning one of the members of The Cookbook Junkies asked for recommendations of cookbooks that are geared to improving skill levels. I have… read more
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