New Jersey legislature approves the Anthony Bourdain Food Trail

February 20, 2019 by
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Shortly after Anthony Bourdain's tragic death in 2018, New Jersey Assemblyman Paul Moriarty proposed that an official Anthony Bourdain Food Trail should be set up to honor the New Jersey native. "Even after international fame, he [Bourdain] never forgot his Jersey roots," Moriarty said. Now that proposal is becoming a reality.  Last month, in a unanimous vote, the legislature approved creation of the trail. It… read more

Food & Wine’s new feature highlights how pros cook at home

February 19, 2019 by
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America has a fascination with celebrities, and we love to see how they act when the camera is not rolling. One of the most popular features in a supermarket tabloid that shall remain nameless is one called "Celebrities - they're just like us!" It features photos of Hollywood stars shopping at grocery stores, buying bed linens, or walking their dog… read more

Carbs – EYBD Promotion

February 19, 2019 by
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Now with EYBDigital, if you buy a print book within the promotional period, for the first time you will have access to the full EYBD cookbook wherever you can access EYB - on vacation, at work, in the grocery store, etc. In addition to the digital book, all the features of EYB will be included in the access, at no… read more

Inside L.A.’s only cookbook store

February 18, 2019 by
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Despite being the second most populous city in the United States and home to what some would argue is the finest food culture in the country, Los Angeles suffered for years from a drought of cookbook stores. The beloved Cook's Library closed its doors in 2009, and it took almost a decade for another cookbook store to emerge. That store,… read more

Finding unexpected uses for garlic

February 17, 2019 by
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While some ingredients rotate in and out of my pantry and refrigerator, other items maintain permanent residence. Garlic is one such ingredient, and it finds its way into a large portion of my mealtime plans. However, I have never used it in the sweet side of the menu, although apparently some chefs do. That's one takeaway from a recent article… read more

The Mezze Cookbook

February 17, 2019 by
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Salma Hage, a Lebanese housewife from Mazarat Tiffah (Apple Hamlet) in the mountains of the Kadisha Valley in North Lebanon, has over fifty years' experience cooking. Learning to cook from her mother, mother-in-law and sisters-in-law, and, helping to bring up her nine brothers and two sisters, taught her well how to cook for the whole family. She has also spent… read more

The history behind everyone’s favorite chocolate and hazelnut spread

February 16, 2019 by
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Few food products enjoy as large of a following as Nutella, the chocolate and hazelnut spread. It has devotees across the globe who clamor to buy the product, sometimes even getting into fights when the product goes on sale. If you count yourself among Nutella's fan base, you should head over to Serious Eats, where Emily Mangini dives deep into… read more

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

February 16, 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

Spice support: Ottolenghi’s pantry essentials

February 15, 2019 by
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Usually in our Spice Support columns we focus on a particular spice, diving deep into its history and culinary uses. Today we are taking a broader approach, and talking about your overall spice collection. Some of us have a limited selection of pantry staples like cinnamon, black pepper, and a few assorted herbs, while others have a sprawling assortment of… read more

Simply Hot Pots – EYBD Promotion

February 15, 2019 by
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Now with EYBDigital, if you buy a print book within the promotional period, for the first time you will have access to the full EYBD cookbook wherever you can access EYB - on vacation, at work, in the grocery store, etc. In addition to the digital book, all the features of EYB will be included in the access, at no… read more

Cider’s long and rich history

February 14, 2019 by
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Hard cider once reigned supreme amongst the drinking public, but over the centuries it became relegated to the 'kiddie menu' of most bars' beverage lists. Cider was one of the first alcoholic drinks that mankind perfected, so what happened? You'll find the answer to that question, plus a whole lot more, over at the blog Great British Chefs. There Jane Peyton,… read more

Gourmand Award food writing and media shortlists announced

February 13, 2019 by
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Gourmand International, which hosts The Gourmand World Cookbook Awards, recently announced its shortlists of nominees in food writing and media for 2019. The awards were founded in 1995 by Edouard Cointreau, and each year, they honor the best food and wine culture in print and digital media. This shortlist is not exactly short, featuring hundreds of books, websites, and programs… read more

Why is Magnolia Table being overlooked?

February 12, 2019 by
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As we reported in our list of the bestselling cookbooks of 2018, Magnolia Table by Joanna Gaines had a superb 2018, smashing through the million-books-sold mark like a rocket. Despite these blockbuster sales, the book did not make the "best of the best" list we assembled, nor did it register on most year-end lists published by well-known cooking sites like… read more

Gnocchi, Solo Gnocchi by Christine Y. Hickman

February 12, 2019 by
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Cookbook lovers are a discerning group with high expectations that must be met for a title to enter our coveted collection. Some of us shy away from restaurant books and others only collect those high-end tomes. The criteria for the type of books we enjoy varies as much as our individual personalities. Single-subject books can be a hard sell but… read more

Shattered cookware prompts a lawsuit

February 11, 2019 by
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Pyrex is one of the most well known and well respected brands of bakeware in the United States. It's been the go-to for affordable yet quality made oven-, microwave- and freezer-safe baking pans for generations of cooks., and Vintage Pyrex dishes are collector's items. The brand's sterling reputation has become tarnished in recent years, however, as reports of 'exploding' bakeware… read more

Avoid these roux mistakes

February 10, 2019 by
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Roux is the backbone of many sauces, soups, gravies, and stews from bechamel to gumbo. Although its components couldn't be simpler - just fat and flour - there are many ways that roux can go all wrong. If you have had some roux disasters (I know I have), brush up on your technique with Food & Wine's tips for making… read more

Cassoulet, A Journey

February 10, 2019 by
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For years, friends have been raving about Rancho Gordo ("RG") and when I received the Desert Island bean sampler kit for the holidays (thanks Darcie), I decided to find out more about this company and their products. Apparently, I do judge a bean by its cover and RG's beans are colorful with fun packaging. The humble generic bean in the clear bags at the… read more

Are you ready for Valentine’s Day?

February 9, 2019 by
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Next Thursday is Valentine's Day, and restaurants wll be a hot mess. Don't just take my word for it; Bon Appetit, The Kitchn, and The Huffington Post all agree with me that if you really love someone, you should not take them out for a romantic meal on the actual Valentine's Day holiday. The wiser course of action is to plan… read more

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

February 9, 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 Books (complete digital… read more

Spice support: allspice

February 8, 2019 by
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The appropriately-named flavoring agent allspice is extremely versatile in the kitchen, at once familiar and exotic. Most of us are familiar with its use in the sweet side of the kitchen as part of a melange of spices used in pumpkin pie, gingerbread, and other sweets, but allspice is at home in savory dishes too as indexed magazine Saveur explains. … read more

Kricket by Will Bowlby

February 8, 2019 by
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During his relatively young career, London Chef Will Bowlby has accumulated a wealth of experience in Indian cuisine. After culinary school and training in the UK, he served as head chef at Cheval in Mumbai, before travelling around India on a food tour for six months. After this, he returned to the UK and worked under Vivek Singh at The… read more

February 2019 Cookbook Previews

February 7, 2019 by
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After preparing the 2019 Preview post in late December, I skipped a preview post for January as it would have been repetitive. We are approaching a new season of cookbook releases with February through April being big months for publishing (not as big as Cookbooktober though!) so I'm back with a preview. If I have a review copy, I have… read more

The Jewelled Table by Bethany Kehdy

February 7, 2019 by
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Any book on Middle Eastern cooking draws me in. I fall victim to the vibrant colors of this cuisine, tables overflowing with large platters of fragrant offerings and the community feel of a gathering. Bethany Kehdy's debut title The Jewelled Kitchen (or the US edition Pomegranates & Pine Nuts) is a beautiful cookbook. Now the author is back with The Jewelled Table:… read more

The new food emojis you’ll be seeing later this year

February 6, 2019 by
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On Tuesday,  the Unicode Consortium revealed 230 new emojis, including several food-related items, that will make their debut this fall. Will there be another "bagel-gate" in 2019? That's unlikely, says indexed blog Food52, which has ranked all of the new food emojis.  photo from Emojipedia Some of our very favorite ingredients have made the class of 2019, including garlic, onions, and butter. The… read more

A bright spot in culinary print media

February 5, 2019 by
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The past several years have been rough in the newspaper industry. Mergers, mass layoffs, and shrinking sections have been the order of the day, precipitated by falling revenues. Stand-alone food sections were among the many casualties of this decline, with prominent papers reducing staff or eliminating the food section altogether, especially in the print edition. Today we learned a bit… read more
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