Are recipes dead? Tyler Florence thinks so

October 13, 2017 by
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While attending the Smart Kitchen Summit in Seattle, celebrity chef Tyler Florence made a bold declaration: recipes are dead. Not only did he say that, he proclaimed that our entire approach to making food, from grocery shopping to ingredient preparation to cooking, is outdated.  "Recipes served a purpose back in the day, but inflexible recipes don't work with the modern lifestyle anymore… read more

These cookbooks stand the test of time

October 12, 2017 by
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Cookbooks that sell into the hundreds of thousands are not as rare today as they once were. Fewer cookbooks were published years ago, and there were no Instagram feeds or food blogs saturated with gorgeous photographs to spark a sensation. Nevertheless, a handful of books managed to become huge hits, selling millions of copies over the years. How well have… read more

Artisan and René Redzepi team up for new cookbooks

October 11, 2017 by
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We have just learned that pioneering chef and James Beard award-winning author René Redzepi is partnering with Artisan Books to produce three new cookbooks in late 2018. The first of these books, Foundations of Flavour: The Noma Guide to Fermentation, set to be published in October of next year, is sure to be an thorough guide on the trending topic of fermentation.… read more

Now that’s a sweet hamper

October 10, 2017 by
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Sweet, the cookbook from Yotam Ottolenghi and Helen Goh, is already a sensation. If you have been on the fence about ordering the book, there is something that might push you over the edge: The SWEET Hamper, offered through the Ottolenghi website.  In addition to a signed copy (UK edition) of the cookbook, the hamper includes several ingredients to help… read more

Singing the praises of vodka sauce

October 9, 2017 by
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  With all of the negative news that streams across our news feeds on a daily basis (the latest is a series of devastating fires in the Napa and Sonoma regions of California), some of us find comfort in cooking and baking. A few dishes reign supreme when it comes to comfort food, few things fit the bill better than… read more

Preserving on Paper

October 8, 2017 by
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Cookbook enthusiasts often read vintage cookbooks for entertainment, using them to imagine past ways of cooking and eating. Kristine Kowalchuk also enjoys digging into old cookbooks, although she approaches them from a very different perspective. As part of her Ph.D. thesis at the University of Toronto, Kowalchuk wrote Preserving on Paper, a critical edition of three seventeenth-century 'receipt books'. These handwritten manuals… read more

Christopher Kimball talks recipes and more

October 7, 2017 by
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Last month, Christopher Kimball released his first cookbook post America's Test Kitchen titled Christopher Kimball's Milk Street Kitchen. We've reported before on his acrimonious split with ATK, where litigation is still pending on breach of contract claims. Kimball recently gave an interview to a somewhat unlikely publication, The Washington Free Beacon, known more for its political writing than its food reporting. In the… read more

Modernist Bread aims to change the way we think about baking

October 6, 2017 by
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Dr. Nathan Myhrvold is known as one of the world's foremost authorities on modernist cooking. The former Microsoft chief technology officer studied cooking under renowned chef Anne Willan at the Ecole De La Varenne. He has con­tributed orig­i­nal research on cook­ing sous vide to online culi­nary forums, and his sous vide tech­niques have been cov­ered in magazines and on television. Myhrvold's… read more

A new book by Diana Henry is in the works

October 5, 2017 by
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Diana Henry remains one of the most beloved authors in the EYB Library. Her books reside on thousands of Member Bookshelves, and those who have participated in the "Cooking along with Diana Henry" forum rave about her approachable, exceedingly delicious recipes - and about her stellar writing ability. Her 2015 book A Bird in the Hand  and her most recent Simple:… read more

‘Fixer Upper’ cookbook on the way

October 4, 2017 by
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If you are a fan of HGTV's show 'Fixer Upper' starring Chip and Joanna Gaines, this post is for you. Many viewers were saddened to learn that the show, in which the couple applies their signature style to remodel homes and businesses, was ending after the next season (Season 5). Now fans - and cookbook lovers - have something to… read more

Saveur Blog Award winners announced

October 3, 2017 by
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  The 8th Annual Saveur Blog Awards were announced last evening in Charleston, South Carolina. In each category, awards were given to the choices made by the editors at Saveur and by readers in the online polling. A heartfelt thank you to everyone who voted for the EYB blog during the nomination process; your support means the world to us. … read more

The books that shape a career

October 2, 2017 by
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When Anthony Bourdain's Kitchen Confidential: Adventures in the Culinary Underbelly burst onto the scene seventeen years ago, it ushered in boom times for celebrity chefdom and a golden age for food television. J. Kenji López-Alt is one of many chefs and culinary professionals who credit the book with inspiring their career choice. On Facebook, López-Alt posted a missive about how the book … read more

Magazines to read in October

October 1, 2017 by
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  Jenny provides us all with excellent cookbook reviews each and every month. But what about magazines? While we diligently provide indexes for the major food publications, we haven't yet been able to incorporate magazine reviews into the mix. Lucky for us, The Kitchn has done that (for US magazines) for the month of October.  This review comes to us… read more

Restaurants turn to cookies for dessert

September 30, 2017 by
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  When you think of restaurant desserts, images of carefully composed quenelles of whipped cream placed beside a gorgeous slice of cake may come to mind. Some restaurants are turning their attention toward something a little more humble: cookies. Pastry chefs are giving cookies a makeover, introducing new flavors and making other tweaks, and placing them on their dessert menus.… read more

Coconut sugar adds flavor to your baking

September 29, 2017 by
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  Coconut sugar's popularity is surging, thanks in part to its reputation as a healthier substitute to processed cane and beet sugars. While health claims for the product are mostly unsubstantiated, Gourmet Traveller reports that it is more environmentally responsible than granulated cane sugar. The yield for coconut sugar is at least 50 percent more for the same planting area than sugarcane, and… read more

Food & Wine’s surprising benefactor

September 28, 2017 by
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  You may have seen the news that Hugh Hefner, the founder of Playboy magazine, died yesterday at the age of 91. "What's that got to do with food?" you may wonder. As it turns out, a great deal: Hefner was instrumental in launching Food & Wine Magazine.  Food & Wine was first published as a "preview issue" tucked inside… read more

Why are we so drawn to black-colored food?

September 27, 2017 by
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Remember when Burger King caused a sensation a few years ago with its black-as-night hamburger bun? Even before that took the world by storm, we were awash in black-hued foods that popped up in our Instagram and Facebook feeds. Why do we flock to dishes that are so unnaturally dark-colored? Ligaya Mishan explores the concept in a delightful article in… read more

Chefs share their favorite books

September 26, 2017 by
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  Many chefs are avid readers, eagerly devouring cookbooks as well as other food-related books. Have you ever wondered which books rise to the tops of their reading lists? Tasting Table did, and asked several top chefs and restaurateurs to name their favorites, and the chefs responded with several book recommendations.  The responses were varied, with a few classic cookbooks like… read more

A beginner’s guide to the Instant Pot

September 25, 2017 by
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  Between holiday hauls and Prime Day deals, thousands upon thousands of people now own an Instant Pot or one of its close cousins. I've known some who have had one for months but haven't taken it on a maiden voyage yet. If you are in this camp, Melissa Clark is coming to your rescue. She's provided us all with… read more

The history of your favorite apple varieties

September 24, 2017 by
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  In the United States, apple season has begun. Crisp, fresh fall apples have started to hit market shelves, and the variety that you can find is staggering, especially at farmers' markets and boutique grocery stores. If you live anywhere near an apple growing area, you will be able to pick and choose depending on what you want to do… read more

Recreating historical recipes

September 23, 2017 by
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  If you have ever leafed through an old cookbook, you've probably run across some recipes that sounded, well, less than appetizing. Antique books might have recipes for meats that you wouldn't consider eating, and mid-century tomes feature many questionable ingredients encased in gelatin and called a "salad." You probably wouldn't think twice about making such dishes, but at Duke… read more

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

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

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
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