Eat Your Books Cookbook Club January – March Selections

November 29, 2017 by
 |  3 Comments  |  Leave Comment
In September we announced the formation of the Eat Your Books Cookbook Club on Facebook. We have grown to over 4,400 members and welcome all to join us. In October and November, roundup posts highlighting the wonderful creations our members have been posting were shared. For ease in locating EYB Cookbook Club articles, I have tagged all posts with #EYBcookbookclub and include a link… read more

November’s Eat Your Books Cookbook Club Summary

November 19, 2017 by
 |  Leave Comment
It's time for the monthly roundup of the Eat Your Books Cookbook Club, our online cooking group. November's books were Half Baked Harvest or any of Diana Henry's cookbooks or online recipes that we have indexed here at Eat Your Books. As a reminder, in December we will be cooking from Six Seasons or Salt, Fat, Acid and Heat, plus… read more

Imagine new ‘pastabilities’

November 9, 2017 by
 |  Leave Comment
  There are hundreds of different pasta shapes, each with its own special attributes that make it the perfect companion to a particular style of sauce. Barilla, the world's largest pasta company, isn't content to limit itself to this large world of pasta. For the past few years, the company has been experimenting with intricate 3D pasta shapes. Barilla hosts… read more

Potato, potahto

October 28, 2017 by
 |  Leave Comment
  White, red, russet, gold, fingerling - while these are the types of potatoes you will find in most supermarkets, there are actually dozens of varieties. You might see some of the lesser known cultivars at farmers' markets or upscale grocery stores. It's tempting to pick up a bundle of purple potatoes, but then what? We've found a handy guide… read more

Eat Your Books Cookbook Club Monthly Roundup

October 24, 2017 by
 |  Leave Comment
Last month, we announced the Eat Your Books Cookbook Club - an online cooking group. More information is available on our introduction post. We have already scheduled out the rest of the year as follows: October - Victuals or Orange Appeal, any Southern title, or any Donna Hay recipe from one of her cookbooks or her online recipes that we have indexed here… read more

French butter shortage causes consternation

October 24, 2017 by
 |  One Comment  |  Leave Comment
  A perfect storm of various trends is causing a butter crisis in France. Increased demand for French baked goods in Asia and other locations, coupled with a reduced European milk supply, has caused a shortage of butter and a resultant spike in prices that shows no sign of abating.  Butter prices in France have increased 60-percent the past year.  Photos… read more

Now that’s a sweet hamper

October 10, 2017 by
 |  Leave Comment
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
 |  Leave Comment
  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

Coconut sugar adds flavor to your baking

September 29, 2017 by
 |  Leave Comment
  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

Coffee flour can add a new dimension to your baking

September 22, 2017 by
 |  One Comment  |  Leave Comment
  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
 |  Leave Comment
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

Tips for making better stuffed pasta

September 19, 2017 by
 |  Leave Comment
  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

Introducing the Eat Your Books Cookbook Club

September 19, 2017 by
 |  19 Comments  |  Leave Comment
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

Cookbook podcast spotlight

September 13, 2017 by
 |  Leave Comment
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

In a pickle

September 3, 2017 by
 |  Leave Comment
  The fermentation trend shows no signs of slowing down. If you have been hesitant to jump on the bandwagon for making fermented foods like sauerkraut, kimchi, and pickles because you think it will take too much time or that you will need special canning equipment, you should reconsider. There are plenty of recipes that take little time and require… read more

Verrines are perfect for entertaining

August 30, 2017 by
 |  One Comment  |  Leave Comment
  I read cookbooks like novels, visit food websites on a daily basis, and obsessively think about my upcoming cooking and baking projects. Despite devoting much of my time to food, I frequently encounter dishes and ingredients that I have not heard of before. That happened today when I spied an article on the Fine Cooking website titled Verrines: Splendor… read more

New tricks for an old dish

August 23, 2017 by
 |  Leave Comment
  No matter how many foods I make (or attempt to make), I am always amazed at the new ideas that spring from the minds of inventive chefs and home cooks. The latest comes via Tasting Table, which relates the curious pasta technique from Sarah Grueneberg, who earlier this year won a James Beard Foundation Award for Best New Chef.  Grueneberg… read more

Why you should be using fish sauce in more foods

August 19, 2017 by
 |  One Comment  |  Leave Comment
 If you have a bottle of fish sauce in your refrigerator, you probably purchased it to make a Thai dish, but you don't use it much - if at all - outside of that cuisine. Kay Plunkett-Hogge thinks that's a shame. She believes that the funky sauce and its close relatives can add a unique punch to savory recipes of… read more

What is ‘nduja?

August 15, 2017 by
 |  Leave Comment
Spreadable salumi might sound like an oxymoron, but it is in fact a product, namely an Italian specialty called 'nduja. Made from pork, chilli peppers, herbs and spices, the fiery spread (pronounced en-doo-yah) comes from the Calabrian region of Italy. As Australian Gourmet Traveller explains, its spicy flavor enhances many dishes, from eggs to pizza and beyond.  In addition to its… read more

Is harissa going to be the next Sriracha?

August 7, 2017 by
 |  One Comment  |  Leave Comment
  As food trends go, the rise and continued popularity of Sriracha has outlasted many flash-in-the-pan foods that have since lost their luster. The spicy condiment continues to find new devotees, and it has even found its way into other condiments (Sriracha ketchup, anyone?). So what is the poised to be the next Sriracha, taking the world by storm? The Washington… read more

Use your melon

July 30, 2017 by
 |  Leave Comment
  Here's a scenario that most food lovers can probably identify with: It's the peak of summer produce season, and the quality of the fruit - plus fantastic prices - leads you to fill your cart to the brim with one (or more) of everything you see. Deciding what to make with this bounty can be a daunting task. While… read more

Making a case for onion powder

July 27, 2017 by
 |  Leave Comment
When I first started cooking, my spice rack held only a few spices: salt, black pepper, a few dried herbs, cinnamon, garlic powder, and onion powder. As I grew more adventurous and sophisticated in my cooking, using more fresh herbs and fewer processed ingredients, some of the spices on my shelf seemed to be outdated. The garlic powder, most of… read more

This app aims to identify recipes from photographs

July 23, 2017 by
 |  4 Comments  |  Leave Comment
  Seeing a photo of a gorgeous dish is nice, but it won't do much good in learning the recipe - at least for now. Researchers have developed an algorithm that locates a recipe for a dish using only a photograph.  The algorithm has been made into an app called Pic2Recipe (if they had asked me, I would have suggested Pic2Plate).… read more

Naan to worry – tips for better homemade naan

June 13, 2017 by
 |  One Comment  |  Leave Comment
  The flatbread naan is traditionally made in a tandoor - a cylindrical clay oven that can achieve heat levels not typically seen in a home oven. Naan is cooked on the sides of the oven, allowing the heat to penetrate quickly and the bread to be done in a matter of minutes. Because of this, home cooks can be… read more

Why dried pasta is better than fresh

June 3, 2017 by
 |  9 Comments  |  Leave Comment
  Fresh pasta has found its way into most major supermarkets, following the trend toward fresher, less processed ingredients. But just because it is fresh doesn't mean it is better than dried pasta, says Evan Kleiman. She explains why in an article in The LA TImes.  Kleiman has been saying this for  years. Back in 1994, she co-authored Pasta Fresca: An Exuberant… read more
« Older posts
Newer posts »
Seen anything interesting? Let us know & we'll share it!

Categories

Archives