Lockdown bakers get creative

July 8, 2020 by
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Whether it's a seasoned baker making an impressive tart or a newbie tipping his toes into the bread-baking waters, the pandemic has spawned an obsession with baking. Part of it has to do with the 'comfort-food' factor, while shortages and disrupted shopping schedules also play roles. As an avid baker who has long attempted (mostly unsuccessfully) to drag my friends… read more

When in doubt, throw it out

July 7, 2020 by
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One of the most memorable people I ever met was my friend's elderly grandmother. At age 98 she traveled to Hawaii for the first time. At 99, she worked a garden larger than any I have ever tended, filled with corn, beans, and her favorite vegetable, sweet potatoes. She canned many of the vegetables and fruits she grew in her… read more

Cookbook Tidbits #2

July 6, 2020 by
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Last month, I shared my first Cookbook Tidbits and have more for you today. These blurbs are about notable books that perhaps were not given adequate representation in my monthly review or inform our members about new to me books that just came to my attention. How to Dress an Egg: Surprising and Simple Ways to Cook Dinner by Ned… read more

Food news antipasto

July 5, 2020 by
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Earlier this week we learned some news from one of our favorite cookbook authors, the talented Nik Sharma. Nik informed us that he will be contributing a regular food science column to Serious Eats. In the tweet, he also shared that Daniela Galarza will be leaving Serious Eats and moving to The Washington Post. Congrats to Nik and Daniela -… read more

The interesting history of the Popsicle

July 4, 2020 by
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As we celebrate Independence Day in the US, the temperature in much of the country is sizzling hot. When the weather gets hot, people turn to the freezer for refreshment, and one frozen treat is perfect to beat the heat: Popsicles. The brightly-colored, fruit-flavored frozen concoctions are a natural foil to a sticky summer afternoon. Popsicles are adored by children… read more

Fear of an empty pantry

July 3, 2020 by
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Two days ago I did something I haven't done in four years: I plugged in the chest freezer in the basement. I inherited this freezer from the previous home's owner, and to say that it is an eyesore is an understatement. The handle is broken, rust spots speckle the exterior, and duct tape covers a crack in the plastic underside… read more

Peter Meehan out at LA Times

July 3, 2020 by
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It wasn't that long ago that the Los Angeles Times announced that Peter Meehan would head its revamped and expanded food section. Just a little more than one year since he assumed his duties, Meehan has resigned his post as editor after claims that he created a toxic work environment. The departure comes after freelance writer Tammie Teclemariam alleged that… read more

Lost in translation

July 1, 2020 by
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How many cookbooks do you have that are written in another language? How many others that began life in another language but were translated to English? If you have a large enough cookbook collection, you might have a handful of books that aren't in your native tongue, but most of us only have cookbooks in one language, and for most… read more

Food news antipasto

June 28, 2020 by
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If you loved Monica, Ross, Rachel, Chandler, Joey, and Phoebe, then I have good news for you: an official 'Friends' cookbook is coming out this fall. There will be over 70 recipes inspired by the popular show featuring everything from appetizers to desserts. Some of the recipes include ones from specific episodes, such as Ross's gravy-soaked "Moist Maker" sandwich and… read more

Keeping your cool in a hot kitchen

June 27, 2020 by
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It's 11:00 p.m. and I am standing in my kitchen, putting dough into my enameled cast iron pot for a loaf of no-knead bread. I promised my friends I would go on a bicycle ride with them at 6:30 a.m. tomorrow, so why I am I staying up so late baking bread? Because even though the sun has been down… read more

Look outside the newsstand for the best food writing

June 26, 2020 by
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For decades, if you wanted to read well written pieces about food, you purchased a magazine or a book. The invention of the internet changed the paradigm, and suddenly the world was awash in food blogs, some better than others. It is difficult monetizing a blog, however, and as the space becomes ever more crowded, it can be all but… read more

Cooking subscription boxes

June 24, 2020 by
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Who doesn't love to open a fun package that is filled with all things cooking? The amount of pleasure I derive from a new cookbook or cooking ingredients and tools is unmeasurable. Today, I want to tell you about two subscription cooking services that I enjoy. HARDCOVER COOK Monique is a long-time EYB member and avid cookbook lover, like the… read more

Spice support: shiso

June 22, 2020 by
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Shiso, also called perilla or Korean perilla (Perilla frutescens var. crispa), is a member of the mint family, and is a popular herb in Japanese, Korean, and southeast Asian cuisines. Its appeal extends well beyond this, however, and the leafy herb can be found adding its unique flavor to everything from rice to pesto to sorbet to cocktails. Like mint,… read more

Food news antipasto

June 21, 2020 by
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This week we learned some sad news from Andy Ricker. Most of his Pok Pok locations are closing due to issues arising from the pandemic. Ricker said that Pok Pok NW, Whiskey Soda Lounge, and both locations of Pok Pok Wing would all be shuttered. He said he did this so that he could focus on potentially reopening the original… read more

London chefs weigh in on their favorite cookbooks

June 20, 2020 by
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It's always fascinating to read about which cookbooks have inspired top chefs - if the book is good enough for someone who has made a career out of cooking, I will always investigate it for my own bookshelves. Whenever we find an article where chefs discuss their favorite books, we share it with our members. One slipped under our radar… read more

Sharing restaurant memories

June 19, 2020 by
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It's been over three months since I dined in a restaurant, and it will likely be several more before I feel comfortable doing so again. More than not having to cook, I miss being able to converse with friends and celebrate milestones with family. Restaurants are places where memories are made: birthday parties, first dates (bad or good), and other… read more

Recipes: scripture or template?

June 18, 2020 by
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Underneath almost any post I see on social media that has a photo of some tasty food, you can inevitably find a request for the recipe. Facing cooking fatigue, people want to find new things to make for their families, and what better way than discovering a dish already tested by someone close to you? How we treat the recipes… read more

Spice Support: suya (yaji)

June 16, 2020 by
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Today's installment of Spice Support features a blend of spices that is perfect for grilling season. Called yaji or suya spice, the blend contains a fiery, umami-packed assemblage of ground dried chiles, ginger, peanuts, and more, guaranteed to perk up everything from meats to vegetables. You'll commonly see it used on grilled, skewered beef, but the spicy blend is equally… read more

Cooking Light subscriptions return

June 15, 2020 by
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We were saddened to report in 2018 that Cooking Light magazine was ceasing subscription publication. Some of its content went to EatingWell Magazine and the website remained, but print issues were available at newsstands only. We recently learned some good news: Meredith Corp, Cooking Light's parent, has just announced that the magazine will resume subscription service beginning in winter 2020.… read more

Food news antipasto

June 14, 2020 by
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This week was filled to the brim with news about the food and publishing industries. We'll start with the news of Bon Appétit editor-in-chief Adam Rapoport resigning after a photo of him in brownface surfaced, and amidst allegations of discriminatory treatment of BA staff. The undated photo shows Rapoport wearing what appears to be a racist costume to a party.… read more

Don’t overlook the back of the box

June 13, 2020 by
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Despite the fact that most people look for recipes online these days, food manufacturers still provide those recipes on containers of everything from oatmeal to chocolate chips to sweetened condensed milk and beyond. With hundreds of cookbooks at my disposal, I rarely look at the recipes posted on packages of the products I purchase. However, Hannah Selinger at Eater makes… read more

A history that pops

June 12, 2020 by
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Movie theaters have remained shuttered in most parts of the world, which means that people have not been consuming the most popular snack at the cinema: popcorn. It's a versatile treat, because depending on how you make it and top it, popcorn can be anything from virtuous to decadent. Over at Serious Eats, Michelle Delgado recounts the long history of… read more

Celebrating LGBTQ+ chefs, cookbook authors and writers

June 11, 2020 by
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Eat Your Books celebrates cookbook authors every day. As June is Pride Month we are highlighting LGBTQ+ writers to acknowledge their contribution to the culinary world and to our cookbook addictions! Last month, Ten Speed Press published Tasty Pride: 75 Recipes and Stories from the Queer Food Community . This new book shares stories of love, pride, and acceptance and… read more

Alfresco dining is all about the vibe

June 10, 2020 by
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As summer heads into full swing here in the northern latitudes, alfresco dining becomes a popular option for eateries, made doubly appealing in 2020 due to limitations on occupancy in dining rooms. Some cities have closed streets to make room for more socially-distanced outside seating. Alfresco dining can be lovely, says The Guardian's Jay Rayner, who notes that a positive… read more

The politics of chili powder

June 9, 2020 by
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When I pull open the drawer in which I store my spices, politics is usually not at the forefront of my thoughts. Instead, I'm envisioning a dish and pulling together the herbs and spices that will make it sing. But spices and politics are inextricably linked: wars were fought over and empires built on the trade of spices. The spice… read more
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