Food news antipasto

September 22, 2019 by
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It's easy to find chefs who will wax poetic about the best meal they've ever eaten. They will go on about the perfect ingredients, skillful presentation, or exemplary service and atmosphere. What is not often discussed is their worst food experience. Several of Australia's best chefs recently dished on that concept, telling Gourmet Traveller about the worst food they have… read more

Great British Bake Off/Baking Show – Recap: Dairy Week 4

September 21, 2019 by
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The ten bakers arrived at the tent for the first-ever dairy week. Cake week saw the demise of Dan, biscuit week crumbled Jamie’s dreams of baking royalty and bread week sent Amelia packing. (Weeks 1 and 2 and Week 3). How will the bakers tolerate a weekend of lactose bakes? Let's find out. Signature bake: Cake containing a cultured dairy… read more

Why we love chef’s signature dishes

September 21, 2019 by
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The restaurant business is a tough segment to navigate successfully. There is always a high level of competition, which is why many chefs create a dish that they hope stands out from the pack - things such as Dominique Ansel's Cronut are the result of this pressure, combined with a chef's own impulse to create. Once diners experience a dish,… read more

The Forest Feast Mediterranean Cookbook Giveaway

September 21, 2019 by
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Enter to win a copy of Erin Gleeson's The Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels. The Forest Feast titles are works of art filled with illustrations by Erin and gorgeous photography. The author's latest shares dishes taken from her travels to Spain, Italy, France and Portugal and are simple, vegetarian and beautiful. Only Erin can take a… read more

In praise of the can

September 20, 2019 by
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When you leaf through most cookbooks today, you will find anecdotes about finding joy at the farmers' market or praising local, grass-fed beef. What you do not find as often are essays extolling the virtues of canned goods, although they do have a lot more to offer than emergency rations, at least according to Melissa Clark. She has just penned… read more

This week at Eat Your Books!

September 20, 2019 by
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We've been hard at work indexing cookbooks, writing reviews, posting giveaways and sharing the latest culinary news. Until the new year dawns, our days will be filled with cookbooks and we wouldn't have it any other way. This week, Darcie wrote about Anthony Bourdain's possessions going up on the auction block, the ingredients used by Ottolenghi the most, why we… read more

Why you always need to scrape your bowl

September 19, 2019 by
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For my birthday I gave myself the gift of a new stand mixer, and my mom purchased a flexible-edge beater to go along with it (thanks, Mom!). I figured that the beater's rubber edge would completely eliminate the annoying and sometimes cumbersome step of scraping the mixing bowl while making doughs and batters. I was wrong. The first cake I… read more

When Pies Fly – Cookbook and OXO Giveaway

September 19, 2019 by
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Enter to win one of three prize packages that include a copy of When Pies Fly: Portable Pastries from Empanadas to Strudels, Hand Pies to Knishes by Cathy Barrow along with a set of OXO pastry products. Cathy is now the author of three titles Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving, Pie Squared: Irresistibly Easy Sweet… read more

The ingredients Ottolenghi uses the most

September 18, 2019 by
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Yotam Ottolenghi is one of the most, if not the most, loved authors by EYB Members. He wrote four of the top ten most popular books in the Library (Plenty, Jerusalem, Ottolenghi: The Cookbook, Plenty More). Plenty sits in the number one spot, followed by Jerusalem, both of them beating Julia Child's beloved tome Mastering the Art of French Cooking… read more

The Pasta Friday Cookbook – Giveaway

September 18, 2019 by
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Enter to win a copy of The Pasta Friday Cookbook: Let's Eat Together by Allison Arevalo For many of us, weekends allow us more time to join with friends and family to share great food and conversation. Often, I turn to pasta for bigger gatherings. Pasta is economical, a crowd-pleaser (especially now with gluten-free pasta options readily available) and fairly… read more

The ‘kitchen hack’ is not a new concept

September 17, 2019 by
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I have to admit that I am a sucker for any post that comes through my social media describing a kitchen hack. Only a few of them ever end up in my personal arsenal, the rest being either more work than the original method or merely ineffective. Still, the allure of a time- or gadget-saving process always grabs my attention.… read more

Anthony Bourdain’s possessions going to auction

September 16, 2019 by
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Over a year after Anthony Bourdain's untimely death, fans are still mourning the late chef, author, and television host. Those fans who would like a tangible reminder will now have a chance to bid on many of his personal effects, as they are going up for auction next month. More than 200 items, including paintings, clothing, and a custom-made Bob… read more

Converting cake recipes for a Bundt® pan

September 16, 2019 by
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This weekend in several Facebook groups I came across questions regarding using Bundt® pans for other cake recipes and converting recipes. You have my solemn promise that I will not turn into the 24/7 Bundt® lady (1-800-BundtRx) but I wanted to write about this subject as it seems pertinent to bakers. (Darcie shared a very helpful article regarding converting pan… read more

East Bay Cooks Cookbook Giveaway

September 16, 2019 by
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Enter our giveaway to win a copy of East Bay Cooks: Signature Recipes from the Best Restaurants, Bars, and Bakeries by Carolyn Jung I have said this before and I'll say it again - I love the cooks and eats series from Figure1. They take me away to another city and allow me to experience the restaurant scene and food… read more

Food news antipasto

September 15, 2019 by
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Attention UK chocoholics: The Guardian's Florence Knight has completed a taste test of many different types of chocolates. She covers milk, dark, chocolate with fruit and nuts, salted chocolates, and even white chocolate. See the rankings on The Guardian's website. Theft by restaurant employees is not surprising, but this particular story takes the cake - literally. A man was recently… read more

Great British Bake Off – Recap – Week 3 – Bread

September 15, 2019 by
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It is bread week or the week when Paul pokes, prods and the Pillsbury doughboy renews his restraining order. Poke my belly, and die. The bakers are down to eleven in number. Cake week saw the demise of Dan. Biscuit week crumbled Jamie's dreams of baking royalty. (Weeks 1 and 2 Recap) Signature bake: Filled, yeasted share and tear. As… read more

Are you a kitchen pest?

September 14, 2019 by
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soup
When you are invited to someone's house to enjoy a home-cooked meal, do you end up helping in the kitchen? Even when that 'help' is not solicited? When you notice something that you believe is wrong, do you try to correct the cook? If so, you are in good company. Jay Rayner confesses to being this type of kitchen pest.… read more

A library for baking pans!

September 14, 2019 by
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Those who love to cook and bake also seem to acquire excess cookware and bakeware. My heart skips a beat a new cooking pot or Bundt® pan enters my field of vision and often, more times than not, I make a purchase. Imagine if you have a single occasion to make a cake using a specialty pan and could check… read more

America’s first taco editor

September 13, 2019 by
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tacos
Does being paid to eat, write about, and edit a compendium of the best tacos sound like a dream job? Then you might be jealous to learn that someone else already got the position: José R. Ralat has been named Taco Editor for Texas Monthly magazine. The magazine has published a guide to the best barbecue in Texas since 20134… read more

This week at Eat Your Books

September 13, 2019 by
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Each day brings deliveries of cookbooks (both review copies and those purchased) and we are busy indexing new titles as quickly as we can! September's new cookbook review will be a doozy but pales in comparison with October's bounty. Prepare yourself for a wealth of cookbook overload and many new giveaways. Darcie has written about a number of common interests… read more

A new Julia Child series + news from the NYT

September 12, 2019 by
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Normally I would save this type of news for the weekly 'antipasto' post, but these two items are too good to wait! The first comes to us from the website Women and Hollywood, which reports that a new Julia Child series may be forthcoming from HBO Max. It will reportedly star Emmy Award-winning actor Joan Cusack. The show will be… read more

Epic Vegan Cookbook Giveaway

September 12, 2019 by
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Enter our giveaway to win a copy of Epic Vegan: Wild and Over-the-Top Plant-Based Recipes by Dustin Harder, creator of The Vegan Roadie website. Epic Vegan is pure fun and filled with vibrant recipes that carnivores will appreciate just as much as vegans. Unicorn French bread pizza, Jumbo phish 'n chips sushi roll, and David's carby carbonara are a few… read more

An underrated ‘old-fashioned’ food

September 11, 2019 by
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I just read that cottage cheese - a fresh, small curd cheese product packed in tubs and usually found next to sour cream here in the States - is poised to make a comeback. While the product was relegated to self- or physician-imposed strict diets for decades, a new crop of artisan varieties hopes to refurbish the tarnished image of… read more

A Flash in the Pan by John Whaite Cookbook Giveaway

September 10, 2019 by
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Enter to win a copy of John Whaite's A Flash in the Pan John Whaite, season 3 winner of The Great British Bake Off in 2012, apparently doesn't squander a moment. In my interview with him last year, he was in training to be a barrister, had just finished Comfort, and was working on his next book all while planning… read more

Crumb by Richard Bertinet Cookbook Giveaway

September 10, 2019 by
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Enter to win a copy of Crumb by Richard Bertinet Richard Bertinet is a gifted chef and teacher. His cookbooks are not only beautiful but detailed and Crumb is no different. It is filled with step-by-step process photographs for folding, scoring and depictions as to what dough should look like at certain times during the fermenting. The loaves demonstrated throughout… read more
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