Don’t waffle about using this appliance

August 8, 2018 by
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You might have a waffle iron languishing in the back of your cupboard that you dig out a few times a year to make waffles. But it doesn't have to be hidden away in between those Sunday brunches: there are gobs of recipes that make excellent use of the waffle iron. Epicurious has some great ideas on alternate uses for… read more

The Great Grilled Cheese Book

August 8, 2018 by
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Which foods we delegate as comfort food are as different as each of our individual personalities. For me, growing up in a depressed midwestern town, I was served tomato soup and grilled cheese every Friday at our elementary school. Pulling off my gloves, red cheeked from the wintery playground after a die-hard round of four-square, I couldn't wait to get… read more

Southern Baked – Promotion and Giveaway

August 7, 2018 by
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Last month, we announced EYBDigital, our preorder incentive that provides digital access to a cookbook (after purchasing the print book) for a number of titles coming this Fall  If you preorder a title 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,… read more

A guide to using peak summer tomatoes

August 7, 2018 by
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The days here in the Northern Hemisphere are beginning to be noticeably shorter, yet the air is still thick and the temperatures scorching. This combination of events means that we have reached peak tomato season. If you are a procrastinator like me, you probably have not carefully organized all of the wonderful tomato recipes you came across during the dead… read more

Levant by Rawia Bishara

August 6, 2018 by
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Levant: New Middle Eastern Flavours by Rawia Bishara pays tribute to the cuisine that has blossomed from the wall flower of global cuisine to one whose dance card is filled. Rawia is also the author of Olives, Lemons & Za'atar and owner of Brooklyn's Tanoreen restaurant who believes one of the greatest assets of Middle Eastern cuisine is its inherent fluidity,… read more

Influential chef Joël Robuchon has died

August 6, 2018 by
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We are saddened to report that pioneering French chef Joël Robuchon has died at age 73. Robuchon inspired and mentored countless chefs such as Gordon Ramsay and Éric Ripert. His lengthy career is noteworthy for many reasons, not the least of which is the record-breaking 32 Michelin stars he earned - the most awarded to any single chef.  Robuchon also received accolades from… read more

Anthony Bourdain’s recommended reading

August 5, 2018 by
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Die-hard fans of Anthony Bourdain loved reading his books nearly as much as they loved watching his entertaining travel programs. It's sad to know that we'll never enjoy another Kitchen Confidential or Medium Raw. The next best thing might be to read books that he recommended. Now we can do just that, because the New York Public Library has compiled a list of… read more

The youngest winner ever for best baguette in Paris

August 4, 2018 by
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As anyone who has struggled to bake a traditional French baguette at home knows, mastering the loaf is no easy task. Even if you've been making them for years, it is difficult to achieve the proper crust, crumb, and shape. That's why the person who took home France's 2018 Grand Prize for Best Parisian Baguette is especially impressive: he is only… read more

John Boos Board and Bites on Boards

August 4, 2018 by
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For as long as I have loved being in the kitchen one of the items on my must have list was a Boos® cutting board. Earlier this year, I shared a review of the Boos® Prep Master Cutting Board that has been well used in my kitchen. Boos makes beautiful, quality products and has been generous enough to send me a John… read more

Featured Cookbooks, Recipes, and the Latest EYB Book Previews

August 3, 2018 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 latest feature,  EYB Book Preview, allows you to view an extract from… read more

Gourmet Traveller Restaurant Awards finalists announced

August 3, 2018 by
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Australian Gourmet Traveller magazine has just announced the finalists for its 2019 Restaurant Awards. Each year, the awards honor the best in Australian restaurants from wine lists to service to, of course, the food. As has been the case in recent years, several of the chef finalists have written highly-regarded cookbooks. Dan Hunter's phenomenal eatery Brae received a nomination for Best Regional… read more

How food emoji are born

August 2, 2018 by
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According to Emojipedia, there are currently 97 emoji (aka emoticons) that are food- or drink-related. Most of us have probably used one while texting, whether to congratulate someone (clinking flutes, around since 2016) or to tell your partner what to bring home for dinner (pizza slice, available since 2010.) But have you ever wondered how the food emoji are chosen? You can… read more

Win a Swiss Diamond wok and a copy of Vegetarian Viet Nam

August 2, 2018 by
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Quality cookware is a necessity for success in the kitchen and happens to be one of my obsessions (those obsessions are all related - cooking, cookbooks, cookware, food). Finding a great wok has been the most challenging for me.  I've bought at least a half dozen varieties of woks and always ended up destroying them either while seasoning or ruining… read more

IACP Membership Savings

August 2, 2018 by
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We're excited to share with our members a great deal on membership in one of the foremost culinary networks, International Association of Culinary Professionals.  In 1978, a group of cooking school owners and instructors, including Julia Child, Jacques Pépin, and Anne Willan, came together for mutual professional support. They created the IACP and in the process, they laid a foundation… read more

The cheese made with a 70-year-old culture

August 2, 2018 by
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Atlas Obscura, in addition to its sister site Gastro Obscura, continually unearths delightful oddities about food. EYB Member sir_ken_g tipped us off to a particularly interesting article about a canned cheese developed at the University of Washington that uses a secret culture that's over 70 years old. 'Why would you put cheese in a can?', you might wonder. The impetus… read more

In the French Kitchen with Kids by Mardi Michels

August 1, 2018 by
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Mardi Michels is the voice behind the website eat. live. travel. write. Her debut cookbook, In the French Kitchen with Kids: Easy, Everyday Dishes for the Whole Family to Make and Enjoy was released yesterday, July 31st. Do not let the title deter you - this is a book that cooks of any age will appreciate. Mardi teaches French language at an elementary… read more

Southern From Scratch

July 31, 2018 by
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Ashley English has authored a number of cookbooks ranging from homesteading to pie making to picnics. Her books are treasures and will become worn and food splattered from love and use. Her latest, Southern from Scratch: Pantry Essentials and Down-Home Recipes delivers 150 recipes that will not only guide us to creating our own Southern foods pantry but will inspire and encourage us to… read more

The most popular cookbook for the year you were born

July 31, 2018 by
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It's always fun to take trips down nostalgia lane, and especially so if the journey involves cookbooks. The folks at Delish have a treat for by way of a listing of the most popular US cookbook for the year you were born. The only caveat is that the detailed portion of the list only goes back to 1980; those of… read more

The Curry Guy – Review, Recipes and Giveaway

July 30, 2018 by
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Dan Toombs ("The Curry Guy") has perfected the art of replicating Indian restaurant cooking after traveling the United Kingdom and sampling dishes to learn curry house kitchen secrets. He then went back to his kitchen to recreate and refine those dishes that taste like takeout from our favorite restaurants but in less time and for far less money.  Dan has… read more

‘Salt, Fat, Acid, Heat’ headed to Netflix

July 30, 2018 by
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EYB Members fell in love with Samin Nosrat's award-wining cookbook Salt, Fat, Acid, Heat. Netflix will air a four-part series that shares a title with the book. Like Netflix's other food-related programs, the show highlights food travel. Viewers will accompany Nosrat as she travels around the world to discover and examine delicious dishes.  On Instagram, Nosrat said about the show: "We've… read more

How to Taste by Becky Selengut

July 30, 2018 by
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I love cookbooks and I find myself making some hard choices as I go about the arduous task of what stays and what goes in my latest purge. We've moved to our new home and I am trying to house all my cookbooks in my office as well as two book cases in our family room area. Some cookbooks are… read more

There’s no right way to use a cookbook

July 29, 2018 by
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Last week we learned that Prime Minister Theresa May has a rather large cookbook collection, and that she liked to read cookbooks to unwind. I picture her, with myriad important decisions to make, taking a few minutes at the end of the day to open a cookbook and allow it to transport her to another place, free from the pressures… read more

Gordon Ramsay has a new show coming

July 28, 2018 by
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National Geographic recently announced that chef Gordon Ramsay is scheduled to star in a new show called 'Gordon Ramsay: Uncharted'. The premise of the reality TV program seems like a mashup of 'Parts Unknown' and  'Throwdown With Bobby Flay.'  According to the Nat Geo press release, "Each episode of  UNCHARTED will include three key ingredients: unlocking a culture's culinary secrets through exploration and… read more

The Indian Vegetarian Cookbook

July 27, 2018 by
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In The Indian Vegetarian Cookbook, Pushpesh Pant delivers fresh, delicious, easy Indian vegetarian dishes that don't compromise on flavor, texture or enjoyment. Pant, a professor at the Jawaharlal Nehru University in New Delhi and a regular recipe columnist, is also the author of Phaidon's global bestseller, India: The Cookbook as well as a library of other titles. Here, the author shares 150 healthy… read more

Why is it so hard to replicate brick oven pizzas?

July 27, 2018 by
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Anyone who's enjoyed a pizza baked in a real wood-fired brick oven understands that something about this method of cooking makes the pizzas especially delicious. While dozens of pizza oven hacks are touted on websites, ranging from disabling self-cleaning oven safety latches (not recommended) to lining ovens with brick-like products, it's all but impossible to replicate the conditions of a… read more
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