How are you celebrating Pi(e) Day?

March 14, 2019 by
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Today is 03/14, and that can only mean one thing: it's time to celebrate National Pi(e) Day! My social media feeds are replete with one stunning pie after another: sweet, savory, and even pizza pie are featured. I'm always looking for an excuse to fire up the oven and make a delicious dessert or sensational main course pie, so you… read more

Jacques Pépin to receive Lifetime Achievement Award at the Emmys

March 13, 2019 by
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Two of my favorite all-time cookbooks are from culinary legend Jacques Pépin: Sweet Simplicity and Jacques Pépin's Complete Techniques. The latter has improved my cooking skills immeasurably. I am also a fan of the chef's various television programs, where he demonstrates techniques in a manner that inspires confidence that I can, indeed, debone a chicken. Because I have learned so much from him,… read more

Are you ready to “refrigerdate?”

March 12, 2019 by
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Dating apps have, with wildly varying degrees of success, attempted to match people based on a variety of characteristics, from religious beliefs to location to astrological signs to love of the same sports teams. Now there one based on something far more telling of what lies inside the soul. Samsung, maker of a bevy of smart appliances, is debuting a… read more

Recipes that break the rules

March 11, 2019 by
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Ask anyone who bakes well the secret to their success and you are likely to get an answer that involves being precise and following the rules. You will also likely hear the old saying that cooking is closer to art while baking is more akin to science. While it is true that for many baked goods success hinges on adding… read more

The Piglet 2019 has launched

March 10, 2019 by
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The Piglet is back! The oft-times controversial bracket style cookbook competition kicked off its first round this week. Sixteen cookbooks are paired head-to-head, with the winner of each matchup facing another winner in the next round, until only one remains.  As in year's past, this competition features some head-scratching competitions, with books from very different genres going against each other. … read more

Which vegetables should you be refrigerating?

March 9, 2019 by
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Where should you store your vegetables? There is no one answer to that question, as each type of vegetable has its own requirement for the best results. There is a lot of confusion about where certain types of vegetables should reside, but as Bob Granleese of The Guardian explains, where the vegetables grow provides a clue as to how they… read more

This cookbook celebrates the women behind Caribbean cuisine

March 8, 2019 by
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Today is International Women's Day, and what better way to celebrate than with a cookbook that shares the nearly-forgotten stories of women behind a cuisine? That's what I thought when I came across an article on Serious Eats about the recently-published Provisions: The Roots of Caribbean Cooking by Michelle and Suzanne Rousseau.  The sisters, who who previously wrote Caribbean Potluck: Modern Recipes… read more

Featured Cookbooks, Recipes, & the Latest EYBD Books & Previews

March 8, 2019 by
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EYB wants to make your cooking life easier. Our main focus has always been indexing cookbooks and magazines so you can efficiently search your own collection instead of paging through individual indexes. We also aim to keep members up to date on the best new titles being published. Our new EYBDigital platform allows us to provide  EYBDigital Previews  (sample pages from cookbooks) and EYBDigital… read more

Paying the cookbook love forward

March 7, 2019 by
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As I have written before, I enjoying browsing for cookbooks at thrift shops and secondhand stores, delighting when I discover classic or out of print books for mere pennies. Some of my favorite volumes were found tucked away among faddish diet books from the 1970s, in tiny thrift shops in equally tiny towns that I've visited. Even though I love… read more

Uses for leftover egg yolks (whites too)

March 6, 2019 by
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I like to bake. A lot. Which means I use an extraordinary amount of eggs. Since my go-to cake icing is Italian meringue buttercream and since I prefer white cake to yellow, this means I'm frequently faced with a dilemma of what to do with the unused egg yolks. Luckily for me, Elazar Sontag of Serious Eats also experiences this… read more

Great news – Samin Nosrat is working on a new book

March 5, 2019 by
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EYB Members embraced Samin Nosrat's debut cookbook Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. It ranks in the top 75 cookbooks as measured by number of Bookshelves in the EYB Library, even beating Ottolenghi's recent book by a couple of places. If you count yourself as a fan of Nosrat's writing or her Netflix program, you'll be… read more

These black chefs changed food history

March 4, 2019 by
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The contributions of people of color in the United States to food culture and history is often overlooked, even though many were seminal to developing our nation's foodways. Several recent books have tackled this issue, providing us with better insight on undervalued and underreported work, and last week The New York Times profiled six black chefs - and one black… read more

Italian mayor spouts off on spaghetti bolognese

March 3, 2019 by
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Millions of people around the world have tucked into a hearty dish of spaghetti bolognese over the years. But according to the mayor of Bologna, Italy, the dish that bears the name of his city has nothing to do with the dish. Not only does he disavow spaghetti bolognese, he's recently started an online campaign to raise awareness of the… read more

Nancy Silverton to offer baking classes and more

March 2, 2019 by
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If you live in Southern California (or want to plan a culinary vacation there), you now have an option to learn making from a legend. Los Angeles chef Nancy Silverton will offering classes and more as a culinary ambassador at the new Farmhouse food and event space at the Ojai Valley Inn in Ventura County.  In addition to the classes, Silverton plans… read more

Featured Cookbooks, Recipes, & the Latest EYBD Books & Previews

March 2, 2019 by
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EYB wants to make your cooking life easier. Our main focus has always been indexing cookbooks and magazines so you can efficiently search your own collection instead of paging through individual indexes. We also aim to keep members up to date on the best new titles being published. Our new EYBDigital platform allows us to provide  EYBDigital Previews  (sample pages from cookbooks) and EYBDigital… read more

How much story do you want with that recipe?

March 1, 2019 by
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We've all been there: after finding the perfect online recipe in the EYB Library, we click through to the website only to be confronted with what seems like a novel preceding the recipe. We scroll, scroll, and scroll further until we finally reach paydirt. When you are in a hurry this can be a minor inconvenience, but apparently some people… read more

Troubleshooting your Instant Pot

February 28, 2019 by
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There's nothing more satisfying than getting a new kitchen appliance and putting it through its paces. On the flip side, there are few things as frustrating as having said appliance stop working properly or quit in the middle of a critical task. One of the most popular appliances on the market, the Instant Pot, has garnered legions of fans worldwide… read more

James Beard Chef & Restaurant Awards semifinalists

February 27, 2019 by
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Earlier today, the James Beard Foundation announced the semifinalists for its 2019 Restaurant and Chef Awards. This list includes categories both national awards such as Best New Restaurant, Outstanding Baker, Outstanding Chef, Outstanding Pastry Chef, Outstanding Restaurateur, and Rising Star Chef of the Year, plus regional categories for chefs.  Not surprisingly, a fair number of the chefs and restaurateurs landing… read more

Celebrating National Pistachio Day

February 26, 2019 by
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After a long day that included a lot of meetings and a snowy drive in the dark, I settled in to catch up on the food tweets and posts that I had missed by being so busy. Every other tweet seemed to be a reminder that I had not properly celebrated National Pistachio Day. I was disappointed, because pistachios are… read more

Hyperlocal eating gains traction in smaller cities

February 25, 2019 by
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There's no doubt that if you follow food or restaurant trends at all, you've heard about the movement of restaurants to source ingredients locally (and tell you about it on their menus). The latest iteration of this movement is hyperlocal, meaning that the restaurants source virtually every food they sell from within a small radius of the restaurant, including growing… read more

Spice support: ras el hanout

February 24, 2019 by
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Over the centuries, signature spice blends have been developed in regions the world over. Most of these blends started with combining herbs and spices that grew in the local area, but after the development of the spice trade routes, people began incorporating flavors from farther away into the blends. One blend that has garnered a following far outside of its… read more

This new strain of wheat could be a game-changer

February 23, 2019 by
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Millions people suffer from celiac disease or have gluten intolerance. For most of them, this means they cannot enjoy delicious things the rest of us take for granted like bread and pasta. While gluten-free recipes have improved drastically in the last few decades, some items just don't measure up to the real deal. However, that may soon change, as scientists… read more

The food sample code of conduct

February 22, 2019 by
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If you live in the US and have a warehouse shopper's card, you understand the power of the free sample. Samples can also be snagged at most large grocery stores and even smaller establishments are getting in on the game. Some of us even go so far as to schedule our Costco trips around peak sample times so we can… read more

Featured Cookbooks, Recipes, & the Latest EYBD Books & Previews

February 22, 2019 by
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EYB wants to make your cooking life easier. Our main focus has always been indexing cookbooks and magazines so you can efficiently search your own collection instead of paging through individual indexes. We also aim to keep members up to date on the best new titles being published. Our new EYBDigital platform allows us to provide  EYBDigital Previews  (sample pages from cookbooks) and EYBDigital… read more

Cookbook Love Podcast

February 21, 2019 by
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Sometimes I get tired of reading cookbooks. That's when I turn to podcasts so I can listen to cookbook authors and others talking about cookbooks! Lucky for me, there's another great podcast to add to my queue, as Jenny is returning to Maggie Green's Cookbook Love podcast. (You may remember that last Fall Jenny was a guest on the podcast discussing… read more
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