Chefs step up to feed furloughed workers

January 9, 2019 by
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If you've been paying attention to US news reports, you will know that our federal government has partially shut down over a funding dispute between Congress and the President. There is an old African saying that seems appropriate to this situation: "when elephants fight, it is the grass that suffers." In this case, the grass is the federal workforce, who… read more

Is copper cookware really worth the expense?

January 8, 2019 by
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No one can deny that a rack of gleaming copper pots looks fantastic, but are copper pans worth their rather extravagant price? Daniel Gritzer of Serious Eats tackled this question recently and discovered that, as with many things in life, there is no clearcut answer.  There is no doubt that copper's thermal properties are unique, and that it is much more… read more

Estela by Ignacio Mattos

January 8, 2019 by
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Estela by Ignacio Mattos with Gabe Ulla is one of my best books of 2018. Mattos is a culinary wizard who weaves flavors and textures with simple ingredients to create brilliance. I was fortunate enough to dine at the chef's New York restaurant, Estela, last spring. It was the best meal I have ever eaten. The Estela cookbook delivers recipes for many… read more

A Very Serious Cookbook

January 7, 2019 by
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A Very Serious Cookbook: Contra Wildair by Jeremiah Stone and Fabián von Hauske is a tale of two places beloved by chefs and foodies worldwide - Lower East Side tasting-menu restaurant Contra, and its more casual sister, Wildair. The chefs are known for their seasonal cooking style, boundary-pushing creativity, and love of natural wine. This book provides a snap shot of two… read more

Items that even chefs don’t make from scratch

January 7, 2019 by
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Sometimes I like to dive deep into a culinary creation, making everything I can from scratch. However, there are a few items that I haven't really given much thought to making - ketchup immediately comes to mind. It turns out that even though they spend their days creating complex dishes where they tweak every flavor, chefs also take shortcuts, especially… read more

Are you all in for Veganuary?

January 6, 2019 by
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With a new year comes new resolutions, and for a growing number of people that means eating less meat. One trend that's been around for a few years now and that seems to be gaining momentum in this area is going vegan for the first month of the year. Known as Veganuary, the practice helps people jumpstart their healthy and… read more

Bread & Butter Promotion

January 5, 2019 by
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Bread and Butter: History, Culture, Recipes by Richard Snapes (The Snapery), Grant Harrington (Ampersand Butter Culture) and Eve Hemingway is a celebration of the divine partnership: bread and butter. I have recently embraced the satisfaction of creating my own bread. There are many things that make a house welcoming and surely the aroma of bread baking is one of the best. … read more

Don’t throw away that avocado pit

January 5, 2019 by
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When you cut open an avocado, what do you do with the pit? For the vast majority of us, the answer is chuck it in the trash bin. But apparently we should not be so quick to discard the seed of the avocado, as it has culinary (and some say medicinal) uses as well. In this recent Guardian recipe for… read more

Featured Cookbooks, Recipes, and the Latest EYBDigital Previews

January 5, 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

Norman Van Aken’s advice to aspiring chefs: read cookbooks

January 4, 2019 by
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Chef Norman Van Aken is known as the founding father of New World Cuisine, a celebration of Latin, Caribbean, Asian, African, and American flavors. He is also credited with introducing the concept of "fusion" to the culinary world. His restaurant, Norman's, was nominated as a finalist for the James Beard Foundation's "Best Restaurant in America," and the chef has also… read more

The science behind the famous Chez Panisse fruit bowl

January 3, 2019 by
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Judging by the popularity of cookbooks like On Food and Cooking, The Food Lab, and Cookwise, it is safe to say that EYB Members enjoy learning about the science of cooking. If this describes you, a new column called 'Housemade' in The San Francisco Chronicle by culinary scientist Ali Bouzari might interest you. Since April 2018, Bouzari has been taking… read more

Heritage Baking by Ellen King

January 3, 2019 by
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Heritage Baking: Recipes for Rustic Breads and Pastries Baked with Artisanal Flour by Ellen King is a go-to resource for bakers of all skill levels who are dedicated to learning new techniques that lead to better loaves with more flavor.  These 45 foolproof recipes for delicious, nutritious, good-for-the-gut breads and pastries star a wide range of artisanal flours that are… read more

What is black vinegar?

January 2, 2019 by
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If you've ever visited an Asian grocery or well-stocked Asian foods section at a large supermarket, you may have stumbled across Chinese black vinegar. If you were curious as to what it is and how to use it, wonder no more. Black vinegar is a condiment that warrants space alongside other vinegars, and is useful in a variety of applications. … read more

The joys of solo cooking

January 1, 2019 by
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Cooking for one person has not enjoyed a positive reputation, but that seems to be changing. With more bloggers writing about the joys of solo cooking, and with the release of chef Anita Lo's recent cookbook dedicated to the subject, making meals for just yourself is being seen as a nourishing event, not just for your body for also for… read more

Year in Review 2018

January 1, 2019 by
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Darcie bid adieu to 2018 yesterday and I wanted to add a few final words before closing the book on last year. My job here at Eat Your Books has made me painfully aware of how fast the days are flying by. It seems as if I just hit publish on the preview of 2018 cookbooks and here we are… read more

Welcoming the new year with simple pleasures

December 31, 2018 by
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As the year draws to a close, it's customary to look back at the previous twelve months and take note of what happened. One word comes to mind for 2018, and that word is tumultuous. We lost a few shining lights, saw the #metoo movement's effect on restaurant empires, and took note of controversy in cookbook awards.  With all of… read more

Can’t get enough airline food? There’s a cookbook for that

December 30, 2018 by
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Airline food - what little of it is offered on flights these days - is not something most of us aspire to recreate. That's why the idea of a cookbook inspired by airline food seems, well, odd. However, there is a segment of the industry where the food exceeds expectations. If you splurge for the high-end business class digs on… read more

Jenny v. Modernist Bread – Brioche

December 30, 2018 by
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My new motto for 2019 is under promise and over deliver. In September, I began my take down of the Modernist Bread volumes and shared my bagel escapades. I still make those bagels every week and my New York born and raised husband loves them (so do I). I promised that battle brioche would be next and here I am… read more

Andrew Zimmern in hot water over recent comments

December 29, 2018 by
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It's been a rough start for Andrew Zimmern's new Minneapolis-area eatery, Lucky Cricket. Early reviews have been less than glowing, and the television food star has also received criticism about offering a dish from another chef without getting permission to do so. Worse yet, in a recently-aired interview, Zimmern disparaged much of the Midwest's Asian food offerings, drawing the ire… read more

Looking forward to 2019 in Cookbooks

December 29, 2018 by
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While the new book smell has yet to disseminate on this year's cookbook crop, I've been looking forward. At first blush, 2019 appears to be another epic year for cookbook lovers. The New Pie (Chris Taylor and Paul Arguin), Joanne Chang, Andy Ricker, Sean Brock, Maida Heatter, Lidia Bastianich, Tartine, Madhur Jaffrey and legions of others are among the offerings for the… read more

New Year’s Eve drinks – with and without alcohol

December 28, 2018 by
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There is one more big party left before we begin our resolutions for the new year, and many of us will be celebrating with champagne flute in hand as the clock strikes twelve on December 31. There are plenty of excellent cocktails that incorporate champagne or other sparkling wines to make the celebration special. While bubbly will be imbibed at… read more

Two Weeks of Featured Cookbooks, Recipes, and the Latest EYBDigital Previews

December 28, 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 new EYBDigital platform allows us to provide EYBDigital Previews (sample pages from cookbooks) and EYBDigital Books (complete digital… read more

Something is amiss with the Hershey’s Kiss

December 27, 2018 by
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In what could be described as the most first-world problem ever, bakers across the US were dismayed by a problem with Hershey's Kisses this December. The iconic drop-shaped chocolate buttons are a favorite of cookie bakers, millions of whom made a version of the Peanut butter blossom cookies that feature a Kiss in the middle for their holiday cookie tray.… read more

Rich Table by Sarah and Evan Rich

December 26, 2018 by
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Evan and Sarah Rich are the chef proprietors of Michelin-starred Rich Table, one of San Francisco's most coveted reservations. Their debut cookbook Rich Table brings recipes from the restaurant together with the food the Riches cook for friends and family at home. Full-color photographs capture the rustic elegance of the food and the restaurant, while over 100 meticulously tested recipes span salads,… read more

What you need to invest in the “stock” market

December 26, 2018 by
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Stock markets worldwide have been in an erratic see-saw pattern for weeks. Lucky for there is one type of stock that is immune to these vagaries in fortune - cooking stock. Jenny Linford's recent cookbook, The Missing Ingredient: The Curious Role of Time in Food and its Flavour, discusses stock and a whole lot more. The Missing Ingredient is about what makes… read more
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