Coffee flour can add a new dimension to your baking

September 22, 2017 by
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  In the past few years, we've seen a resurgence of flours made from ancient grains, as well as new flours made from a gamut of items including wine and insects. Now another product has hit the market: coffee flour. As Food and Wine reports, coffee flour is not made from coffee beans, but rather from the cherry-like fruit that… read more

Friday Flashback – The New Midwestern Table – Cookbook Stackup

September 22, 2017 by
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I am a Midwestern girl in my heart. I grew up in a small steel town in Southern Illinois near St. Louis, Missouri.  Even though I long to return to New York, having lived there for fifteen years, the grounding stability of the Midwest is in my blood. The MIdwest has a reputation for meat, potatoes and bread - yet… read more

Getting to know Comté

September 21, 2017 by
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Did you know that Comté shares a history with Swiss Gruyère? Or that the cows that produce the milk for the cheese get to spend the winter inside a comfortable stone house? Will Studd knows these facts and more, and he shares his knowledge with us in an article in Australian Gourmet Traveller.  Comté began its journey to becoming the… read more

A Passion for Pasta – Recipe, review and giveaway

September 21, 2017 by
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A Passion for Pasta by Carmela Sophia Sereno now holds the coveted spot of my favorite pasta cookbook. It is not only stunning with lovely photographs throughout, but the recipes capture what homemade pasta should be - beautiful, delicious and approachable. Carmela shares the basics from making various flavours of pasta dough (egg, chocolate, red wine and more) through and… read more

What’s the difference between parchment paper and wax paper?

September 20, 2017 by
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  Enthusiastic bakers know (and love) baking parchment and wax paper, but novice bakers might not understand the difference between the two. While you can use them both for some applications, they aren't always interchangeable says Julie Thomson, Taste Senior Editor at HuffPost.  They may look quite similar, but the processes used in creating them are vastly different. Parchment paper… read more

Tips for making better stuffed pasta

September 19, 2017 by
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  Making filled pasta from scratch can be intimidating. Pasta dough can be finicky, and the finished pieces have a tendency to explode when cooked, leaving you with a soggy mess. But done right, they are wondrous: tender pasta enveloping a rich, flavorful filling. Saveur's Stacy Adimando talked with pasta guru Evan Funke, of the Venice (California) restaurant Felix Trattoria,… read more

Coming Un Stuck – Review, recipe and giveaway

September 19, 2017 by
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Coming Un Stuck: Recipes to Get You Back on Track by Sarah Tuck is for those times when cooking and eating well can make its way down on our evergrowing long lists of priorities. No one is immune from the inevitable ups and downs of life, but this book is here to help, with easy, flavour-packed recipes to get you… read more

Introducing the Eat Your Books Cookbook Club

September 19, 2017 by
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We are happy to announce the Eat Your Books Cookbook Club - an online cooking group where we will cook through one or more cookbooks every month, share our photos and thoughts on the recipes and have fun! Beginning in October, I will do a recap of what folks are cooking up in the group and share it twice monthly here… read more

Hello! My Name is Tasty – Review, recipe and giveaway

September 18, 2017 by
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Hello! My Name Is Tasty: Global Diner Favorites from Portland's Tasty Restaurants by John Gorham and Liz Crain is absolutely brilliant. When I look through this book, the thought bubble above my head shows me frolicking (I haven't frolicked in years) through a field of wild flowers counting the ways I love it. Gorgeous photographs, the best straight up must make… read more

A weighty situation

September 18, 2017 by
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  Over the last several years, there has been a subtle but important shift in baking books in the USA. No, it isn't a move to beautiful, moody overhead photography (although that has also been trending), it's about the use of weights in baking books. Cookbook author and food writer Christine Burns Rudalevige explains the reasons for this change. The… read more

Holiday Cookies – Elisabet der Nederlanden – Review, Recipe and Giveaway

September 17, 2017 by
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Every cookie lover's favorite time of year is rolling up soon and will be here before we know it. I love to bake any time of year but the crisp days of Fall and the late mornings of winter with snow blanketing our backyard are guaranteed baking days in my kitchen.  Holiday Cookies: Showstopping Recipes to Sweeten the Season by… read more

Cooking at the Emmy Awards

September 17, 2017 by
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  Having several friends or relatives over for a holiday meal or dinner party can be extremely stressful. The menu needs to be planned, dietary restrictions or preferences taken into account, shopping, cooking, and finally, serving the meal. If it is that stressful for a small group, try to imagine it on a scale thousands of times greater. That's what… read more

The case for using tweezers in the kitchen

September 16, 2017 by
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  Most cooks have at least one pair of tongs in the kitchen, and if you do a lot of cooking or grillings, you may have several. It's not a secret that many chefs abhor tongs (David Chang blasted tongs in The New Yorker and Australian chef Greg Malouf banned them from his kitchen). But what else would you use for… read more

Ball Canning Back to Basics

September 16, 2017 by
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The household name for canning in the US is Ball. At some point in our lives we have all come in contact with the familiar glass jars - either finding them in our grandmother or mother's pantries or having bought them for craft or canning projects ourselves. Ball Canning Back to Basics: A Foolproof Guide to Canning Jams, Jellies, Pickles,… read more

How cooking has changed since the 1980s

September 15, 2017 by
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In keeping with Jenny's Friday Flashback theme, today we are going to step into the time machine and head back thirty-odd years, courtesy of food writer John Kessler. Writing for Tasting Table, he reminisces about his early days as a culinary student and novice chef in the mid-1980s.  For those of us who had front-row seats to the experience, the… read more

Gabriele Corcos’ Cookbook Collection

September 15, 2017 by
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Earlier this month, I shared a post on how our cookbook collections stack up sharing some friends' photos and other information. Today, Gabriele Corcos was the subject of my Friday Flashback featuring his books Extra Virgin and Super Tuscan written with his actress wife, Debi Mazar.  Below is a photo of Gabriele's office/cookbook library which he is graciously sharing with us today.   … read more

Friday Flashback – Extra Virgin

September 15, 2017 by
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When I saw the previews for the cooking show Extra Virgin I thought, I admit it,  "For Julia Child's sake, another celebrity cooking show?" - I was judgy and I was wrong. I fell in love with this show and watched it with my son who would sing the opening credits with me - even my husband loved watching the… read more

Featured Cookbooks & Recipes

September 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

Take the pasta shapes quiz

September 14, 2017 by
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  The Italians may not have invented pasta (there's debate on whether it originated in China or Italy), but there's no doubt that they have perfected it. According to the Encyclopedia of Pasta, Italians have created over 1,300 different shapes of pasta. If you are passionate about pasta, you may want to take the quiz offered by indexed magazine Saveur… read more

Fruit and Corn – Savor the South Cookbooks

September 14, 2017 by
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Savor the South® is a collection of little cookbooks that celebrate the food and tradition of the American South. They are written by well-known cooks and food lovers - full of personality with fifty recipes each. I only have three of these amazing books - but I want them all. Today, we are featuring two of the latest. First up we… read more

Cookbook podcast spotlight

September 13, 2017 by
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Almost one year ago, we reported the exciting news that Susie Chang, who has written for EYB, The Washington Post, The Boston Globe, and many other publications, started a cookbook podcast. After 15 episodes, Susie put the podcast on hold at the end of 2016. We're happy to announce that her podcast called Level Teaspoon is back with a new season… read more

Recovering from baking mistakes

September 12, 2017 by
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Last weekend I made desserts for the wedding reception. The bride (the daughter of one of my best friends) wanted a dessert bar but allowed me free rein in what I made, which turned out to be a blessing. I had the entire spread planned out when I hit a snag. Disaster struck as I was turning out a spice… read more

Toronto Eats – Review, Recipe and Giveaway

September 12, 2017 by
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Toronto Eats: 100 Signature Recipes from the City's Best Restaurants by Amy Rosen is the latest addition to the Figure1 series that shares restaurant and chef profiles along with a recipe or two from their respective menus. The Cooks and Eats series have become some of my all time favorite cookbooks. With one book, I have access to Canada's best… read more

Barry Callebaut announces a new kind of chocolate

September 11, 2017 by
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  Move over dark, milk, and white chocolates, there's a new kid in town: ruby chocolate. Last week chocolate giant Barry Callebaut announced that after 10 years of research and development, it is releasing a new type of chocolate that boasts a naturally reddish hue. This new variety of chocolate - the first since the development of white chocolate 80… read more

Bravetart – Review, recipe and giveaway

September 11, 2017 by
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Stella Parks, pastry genius at Serious Eats, delivers a book that has eliminated all the guess work from the baking equation. Honestly, if you can't bake after reading and following the advice and recipes in BraveTart: Iconic American Desserts - you might want to hang up your apron and retire your flour sifter.  These are not just basic recipes - these are the… read more
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