Dorie Greenspan says a new cake book is in the works

March 13, 2024 by
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Dorie Greenspan delighted her fans with an announcement sent earlier today to subscribers of her xoxoDorie Newsletter on Substack. It's time to make some space on your bookshelf, and she confessed that she had been sitting on a secret: she is working on a new baking book. With a working title of Kitchen Bakes, it focuses on simple cakes for… read more

Saveur magazine returns to print

March 11, 2024 by
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For fans of print media and especially those of us who miss Saveur magazine, the wait is finally over. Beginning with Issue No. 202 (Spring/Summer 2024), Saveur is back in print - just in time to celebrate the 30th anniversary of the magazine! As we wrote last year, Kat Craddock, long-time CEO and editor, partnered with an investor to purchase… read more

Modernist Bread at Home – Bread School Announcement and Giveaway

March 11, 2024 by
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Enter our US giveaway to win one copy of Modernist Bread at Home by Nathan Myhrvold and Francisco Migoya. Modernist Bread at Home by Nathan Myhrvold and Francisco Migoya is created by the same team behind the James Beard award-winning Modernist Bread as well as Modernist Pizza (IACP 2022 Self-published winner) and Modernist Cuisine: The Art and Science of Cooking (2012 James… read more

Food news antipasto

March 11, 2024 by
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Did Daylight Savings Time catch any of our US residents (Arizona & Hawaii excepted) off guard as much as it did me? I need that extra hour back, if only to spend more time browsing the available items in the Les Dames d'Escoffier (LDEI) annual auction sale. The items range from extravagant trips to a hand made tagine to a… read more

Mother’s Day recipes

March 9, 2024 by
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Tomorrow is Mother's Day in the UK, (it’s May 12 in the US, Australia, and New Zealand). A great way to honor the special women in your life is to make a special treat for them on this special occasion. Whether that means a full meal or a treat like pie or cake that you can deliver, your mom –… read more

New books from Nigel Slater, Rick Stein and more; EYB and ckbk livestream Q & A

March 8, 2024 by
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This roundup will be short and sweet as our monthly newsletter just went out last week. I have to share more exciting titles that have been added to our 2024 Cookbook Preview: Dinner: 120 Vegan and Vegetarian Recipes for the Most Important Meal of the Day by Meera Soodha; Return of the Aubergine by Sophie Grigson; What to Cook When… read more

The great pickle controversy

March 7, 2024 by
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Somehow I missed this article when it was first published last fall, but Food & Wine posted about how pickle manufacturers in the US are omitting the word 'pickle' on their jar labels. All of the big names like Vlasic, Mt. Olive, and B&G have named their products things like 'Hamburg chips' or 'Kosher Dill Spears' - anything other than… read more

Give ’em an inch…

March 5, 2024 by
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Have you ever encountered measurements in a recipe that just don't add up? I am not talking about volume or weights (although they can be problematic as well), but rather about size - thickness, diameter, length or width, etc. Sometimes I think recipe writers (or cookbook editors) are not very good at math. This has happened to me a lot… read more

Treats from the Den – Cookbook Giveaway

March 5, 2024 by
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Enter our US giveaway to win a copy of Treats from the Den by Nickol Hayden-Cady. Nickol Hayden-Cady has been working in the culinary industry for over twenty five years. After settling in Bend, Oregon, Foxtail Bakeshop came to life. Her son's nickname while he was in the womb was baby Foxtail and was the start of her dream to… read more

Food news antipasto

March 3, 2024 by
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File this under everything old is new again: deviled eggs are the latest trendy menu item for restaurants. Of course, chefs are all putting their own spin on the classic, but the basic recipe still provides the underpinning. A few factors are driving the surge including affordability and customer interest in retro dishes. Bistro Freddie’s head chef, Anna Sorgaard says… read more

How long do you keep looking for the ‘best’ recipe?

March 3, 2024 by
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Go to almost any food website and you are sure to encounter several "best" recipes, whether for hummus, macaroni and cheese, burgers, lasagna (like this recent Eater article), you name it, there's a "best" version out there. The folks at Cook's Illustrated made an entire series of books filled with the "best" recipes of their kind, whether it be soups… read more

Hairy Bikers star Dave Myers has passed away

February 29, 2024 by
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Dave Myers, one half of TV cooking duo The Hairy Bikers, has died at the age of 66, two years after revealing he had been diagnosed with cancer. Born and bred in Barrow-in-Furness, Dave Myers joined the BBC as a make-up artist, and while traveling the world with hit TV series he picked up recipes with Si King, who became… read more

Writing about food is all about the spin

February 29, 2024 by
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Last night I placed seasoned and very lightly breaded chicken drumsticks in the oven to bake at 400 degrees for 45 minutes along with a side dish of loaded mashed potatoes (think cheesy mashed). At 45 minutes, I went to check them and they looked great - I flipped them over and turned off the heat to the oven -… read more

Customers decry wonky Wonka experience

February 28, 2024 by
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The easy access to AI image generators have made it almost absurdly easy to get lifelike renditions of scenes that have not and will not ever exist. I've seen dreamy "libraries" and even entire "houses" rendered by AI tools like Midjourney and others that were - at first glance - convincingly real. All you need is a prompt and the… read more

EYB and ckbk livestream Q & A

February 28, 2024 by
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Last May we announced that we have connected the EYB database to ckbk’s library of digital cookbooks. ckbk is a cookbook subscription site where you can access the full content of more than 800 great cookbooks, the majority of which are indexed here on EYB (and more will be indexed every week). For all the details, this earlier post. On March 20th at 3… read more

Leap Day food deals

February 27, 2024 by
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We have an extra day this month, courtesy of the Gregorian calendar that doesn't quite keep up with the Earth's orbit. Whether you enjoy having another day in the year or wish February would be over sooner, you can take advantage of Leap Day by enjoying one of the food deals and discounts offered by companies on February 29. Donut… read more

5 Ingredients Mediterranean by Jamie Oliver – Cookbook Giveaway

February 27, 2024 by
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Enter our giveaway for a chance to win one of two copies provided by Flatiron Books open to US only and one additional copy provided by EYB open worldwide for 5 Ingredients Mediterranean: Simple Incredible Food by Jamie Oliver. 5 Ingredients Mediterranean: Simple Incredible Food by Jamie Oliver is everything people loved about 5 Ingredients: Quick & Easy Food, but with the… read more

February EYB Cookbook Club Summary

February 26, 2024 by
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Each month we offer at least four cooking options in our Eat Your Books Cookbook Club. This month we cooked from our favorite recipe from any cookbook, magazine, blog or online option: Cooking: 5 Ingredients Mediterranean: Simple Incredible Food by Jamie Oliver or any recipe from any of his titles.Online: Jamie Oliver onlineBaking: Snacking Bakes or Snacking Cakes or Sweeter off the Vine by Yossy ArefiVeg Focus: Any vegetarian or vegan… read more

February 2024 New Cookbook Review

February 26, 2024 by
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We need to pump the brakes on how fast the months keep flying by. One minute I'm working on the preview post for the year and the next thing I know the year is whirling past me at wicked speed. Are we ready for 2025? No! Remember you can keep track of what is coming this year with our 2024 Cookbook… read more

Food news antipasto

February 25, 2024 by
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When Ina Garten announced in 2019 that she was working on a memoir, she said that the book would be published by Celadon Books, a subsidiary of Macmillan, which was no doubt excited to be the home of a surefire bestseller. A few days ago Ina dropped the release date - October 2024 - but we also learned that Celadon… read more

Why are there so many food recalls?

February 24, 2024 by
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If our US Members feel like they are seeing far more food recall notices than they have seen before, that's because the number of recalls has mushroomed in the last few years. Since 2018, the amount of food recalls issued by the Consumer Product Safety Commission (CPSC) and the Food and Drug Administration (FDA) have increased by more than 115… read more

An unconventional cooking method can save time and water

February 22, 2024 by
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When cooking dried pasta, the standard practice is to bring a large amount of water to a rolling boil before adding the pasta. This can take considerable time, especially if your stove is not powerful. However, by using a method that turns the traditional technique on its head, you can shave almost half off the pasta cooking time and nearly… read more

On losing a favorite food

February 21, 2024 by
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Growing up in a landlocked state in the middle of the continent (smack dab in the middle; the geographic center of North America is just north of my hometown), I did not encounter much seafood other than the occasional frozen shrimp. However, when I moved much closer to the coast following my college graduation, I quickly made up for the… read more

Upgrade of Bookmarks feature

February 21, 2024 by
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One of the most common requests from members has been to allow the addition of bookmarks to multiple recipes at once. I'm pleased to announce that feature has today gone live. At the top of your Bookshelf Recipes page you will see a new link Add multiple bookmarks. When you click that a check/tick box appears next to each recipe… read more

Catching up with Carla Hall

February 20, 2024 by
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Carla Hall burst onto the scene with her run to the finale on season 5 of Bravo's Top Chef. Since then, Hall has kept busy with a variety of projects, on television and off, including a stint on The Chew. Next up for the busy chef? A new show on Max: Chasing Flavor, which the NYT's Kim Severson says is… read more
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