Vietnamese Food Any Day By Andrea Nguyen

February 5, 2019 by
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Happy publication date to Andrea Nguyen on her latest title, Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors from Ten Speed Press. We have shared the author's events on our calendar so be sure to check if she is in your area.   Andrea Nguyen is an award-winning writer and Vietnam native who is the voice behind the popular Viet World… read more

A New Way to Food – EYBD Promotion

February 5, 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

Double Awesome Chinese Food – EYBD Promotion

February 5, 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

Can you overcook mushrooms?

February 4, 2019 by
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Mushrooms occupy a unique place in the world: neither animal nor plant, these fungi share characteristics of both. Frequently used to boost flavor to meat-based dishes and add umami to vegetarian foods, mushrooms have earned a high-status position in the arsenal of cooks worldwide. Even though they are used by chefs and home cooks alike, there is still plenty of… read more

Bestia

February 4, 2019 by
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Bestia: Italian Recipes Created in the Heart of L.A. by Ori Menashe, Genevieve Gergis and Lesley Suter is the debut cookbook from LA's phenomenally popular Bestia restaurant. Both restaurant and book feature rustic Italian food with Middle Eastern influences, crafted with intense flavors, house-made charcuterie, pizza and pasta from scratch, along with innovative desserts inspired by home-baked classics.   Photographs capture… read more

Cooking with Scraps

February 4, 2019 by
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During the months of August through December, there are a surfeit of cookbook releases which requires that some promotions are delayed. This delay does not mean the books I cover now aren't as incredible, it just means time is needed to adequately convey these books greatness. One such title is Cooking with Scraps: Turn Your Peels, Cores, Rinds, and Stems into Delicious… read more

Get ready to celebrate the Lunar New Year

February 3, 2019 by
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February 5 marks the beginning of a very special time for the Chinese and several other cultures, as it is the beginning of the lunar new year. Unlike the Gregorian calendar, which is based on the sun, the lunar calendar uses the moon to set its dates, which means that the lunar new year doesn't land on the same day… read more

Get ready for a day of “super” food

February 2, 2019 by
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Tomorrow brings the second largest food holiday for people living in the United States. According to the US Department of Agriculture, food consumed on Super Bowl Sunday is second only to food eaten on Thanksgiving. Over  1.3 billion chicken wings will be devoured, along with other party foods like pizza, nachos, chili, and potato chips. This year's matchup pits a young team against one that… read more

Featured Cookbooks, Recipes, and the Latest EYBD Previews

February 2, 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

A limited edition Joy of Cooking goes luxe

February 1, 2019 by
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Joy of Cooking was the 'gateway drug' for many cookbook collectors, myself included. Before cookbook publishing exploded, it stood alone as a paragon of the genre, teaching multiple generations how to cook for their families. Plenty of people hang on to their grease-splattered and dog-eared copies of Joy, passing them down to their children and grandchildren. New editions continue to… read more

The New Pie – Interview with Chris Taylor and Paul Arguin

February 1, 2019 by
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Baking cookbooks, watching others bake and the act of baking, brings me joy.  Cooking is a passion, but one borne out of necessity and love. It makes me happy to share my food with others, but baking is therapeutic for me. The excitement of a new baking book opens a whole new world of possibilities.  In 2017, I read about the award-winning… read more

Eat at the Bar Promotion

January 31, 2019 by
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We all would love to travel the world, right? But financial constraints, work obligations, and personal situations make that difficult. This morning after watching an episode of Uprooted in which Sarah Sharratt traveled from her rural home in France for a few glorious days in Paris, I almost emptied the bank accounts and ran away from home. Instead, to placate… read more

Amazon’s list of 100 best food books

January 31, 2019 by
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I am a sucker for lists and have been since a very young age. When I was little I used to type up lists of things to do during my summer vacation, banging out a new list nearly every day on my mom's old manual typewriter. Any time I see a "must-have" list of books to read, foods to eat,… read more

Denmark wins the 2019 Bocuse d’Or

January 30, 2019 by
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Earlier today chefs wrapped up the two-day Bocuse d'Or competition in Lyon, France. This year's event resulted in a Scandinavian sweep, as top honors went to the team from Denmark, with Sweden and Norway finishing second and third respectively. Held every other year, the Bocuse d'Or is considered the most prestigious culinary competition in the world. Teams earn their spot… read more

The German Cookbook

January 30, 2019 by
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Germany is made up of a series of distinct regional culinary cultures which varies according to the geography (mountains, farmland and waterways). From Hamburg on the north coast to Munich in the Alpine south, and from Frankfurt in the west to Berlin in the east, Germany's cities and farmland yield a remarkable variety of ingredients and influences.  The German Cookbook by… read more

The Beer Kitchen

January 30, 2019 by
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Confession time. I do not like beer or wine. I know I am in the minority here, but they just aren't my beverages of choice. I've tried. My husband always tells me "you can work to acquire a taste for it" to which I reply, "I could work to acquire a taste for cauliflower, but I don't think beer and… read more

The Art of Eating announces its cookbook longlist for 2019

January 29, 2019 by
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The Art of Eating magazine first appeared in 1986 in the form of an eight-page black-and-white newsletter written by Edward Behr. After three decades in print, it has transformed into a digital, advertising-free magazine with subscribers and contributors around the world. The magazine is about the best food and wine - what they are, how they are produced, where to find them… read more

Rachael Ray’s ’30 Minutes Meals’ is coming back to Food Network

January 28, 2019 by
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Rachael Ray's Food Network program '30 Minute Meals' aired on Food Network for an impressive 11 seasons, from 2001 to 2012. Ray continued to cook on her daytime talk show, which is syndicated worldwide, and has published several cookbooks including a new title coming this October: Rachael Ray 50: Memories and Meals from a Sweet and Savory Life: A Cookbook. In an Instagram… read more

Chinese New Year Promotion

January 28, 2019 by
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According to the Chinese 12-year animal zodiac cycle, the Chinese year beginning on February 5th, 2019 is the year of the Pig. To celebrate this special day, we are providing a promotion and another look inside one of my favorite books from 2018 - Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More by Hsiao-Ching Chou along with a… read more

Cooking confessions

January 27, 2019 by
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I consider myself an experienced, adventurous, and up-to-date home cook. I've embraced new appliances and gadgets that promise to improve and streamline my cooking - I have an Instant Pot, a Thermpen, a spiralizer and a sous vide circulator. Although I enjoy trying all manner of new dishes and flavors, I have a confession to make. There is one trend… read more

Escaping to the Great British Bake Off Tent

January 26, 2019 by
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Darcie wrote a post today entitled "Small things bring huge satisfaction" which encouraged me to write this piece that has been inside my head for a couple weeks. Trust me, it is very crowded inside there and I am happy to let these words go. While thousands of Netflix viewers are holding a dusty relic that they unearthed from the… read more

The best selling cookbooks of 2018

January 26, 2019 by
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Last month our friends at cookbook stores around the world gave us their picks for their favorite books of 2018. Now we asked them for their top sellers. In past years we have compared the lists from specialist stores in the USA to that for all US sales from the publishing industry data company, Nielsen.  Unfortunately Publishers Weekly has not… read more

Small things that bring huge satisfaction

January 26, 2019 by
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Today I celebrate a birthday ending in "0" that is large enough to result in serious introspection. As I take stock of all of the blessings and struggles I've encountered, a few moments stand out with enduring meaning. I wrote about one such event in one of my first blog posts here at EYB, nearly five years ago. Since that… read more

Tips for making the perfect pavlova

January 25, 2019 by
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It's Australia Day today (it's already January 26 there), and many Australians will be celebrating with a traditional dessert - pavlova. It can be intimidating to make a pavlova if you are not a seasoned baker, which is why Sydney baker Nadine Ingram of Flour and Stone has put together a primer on how to make a perfect pavlova.  First… read more

IKEA’s food lab set to release a new cookbook

January 24, 2019 by
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When you think about food and IKEA, what probably springs to mind are visions of Swedish meatballs and possibly lingonberry jam. However, since 2015 the global housewares giant has been taking a look at food. Space10, IKEA's global research and design lab, has been working diligently at identifying ways to make food more sustainable. This May, Space10 is coming out with a… read more
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