Celebrity chefs among those who purchased fake Twitter followers

January 27, 2018 by
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In today's world, having a large social media following can provide leverage to land you a job or provide a steady income. If you are looking to write a cookbook, for example, publishers will want to see that you have thousands of people following you. Social media 'influencers' make money by promoting products to those who follow them. It used… read more

Three women bringing their adventures back to our kitchen

January 27, 2018 by
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People who love to create and explore are often incredible writers. They need to be, they rely on their ability to convey what they are experiencing to us in mere words. They weave their magical web to draw us into the beauty of their food or location and when we find ourselves trapped in their experience, we have no desire… read more

Featured Cookbooks & Recipes

January 27, 2018 by
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Finding the best recipes amongst the millions online is not easy - but you don't have to! The team here at Eat Your Books, searches for excerpts from indexed books and magazines and every week we bring you our latest finds. Every day recipes are added from the best blogs and websites. As a member, you can also add your… read more

Fistfights break out in France over a sale on Nutella

January 26, 2018 by
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  It's not a secret that Nutella - the chocolate and hazlenut spread - is adored the world over. But is it good enough to get in a fight over it? The answer, it would seem, is yes. The BBC is reporting that Nutella 'riots' are breaking out in French supermarkets.  The 'rioting' began when French supermarket Intermarché offered a 70% discount… read more

Our Favorite Instant Pot Cookbooks

January 26, 2018 by
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The Instant Pot® has been the subject of many promotional and informational posts here at Eat Your Books including A Beginner's Guide; an In-Depth Look; French Tips and Instant Pot Fever. These articles may be helpful for anyone who have recently purchased this product. Type in a search in our cookbook library with just the words "Instant Pot" you will find 51 cookbook results with… read more

The kitchen cleaning debate

January 25, 2018 by
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  Most people who cook fall into one of two camps: those who clean as they go, making sure to wash each utensil and bowl as it's used, and others who pile up the pots and pans next to the sink for one large cleanup effort. Each of these approaches has its merits and drawbacks, says Valerio Farris at indexed… read more

Three Book Giveaway from Oxmoor House

January 25, 2018 by
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How is that resolve to cook healthier meals in 2018 holding up? I know I could make better choices for my family and myself. Thankfully, Oxmoor House has three beautiful books designed to help us get back on track, one meal at a time. First we have 100% Real: 100 Insanely Good Recipes for Clean Food Made Fresh by Sam… read more

Score a touchdown at your Super Bowl party

January 24, 2018 by
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  The largest sporting event in the United States, the Super Bowl, is only ten days away. This year it's happening in my backyard, but as usual our team's hopes of playing in the big game were dashed due to a poor performance in the playoffs. Not only is Super Bowl Sunday an important day for sports fans, it's also… read more

The Cookie that is Taking Over the World, Or At Least Mine

January 24, 2018 by
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When I first laid eyes on Dining In: Highly Cookable Recipes by Alison Roman, I knew it was special.  In October's monthly cookbook roundup, I wrote: "This title shares 125 recipes that are tempting enough to attract seasoned cooks but easy enough for the novice. Roman is known for her keeper recipes and simple approach as well as for her fun,… read more

Meet ‘Feast’, The Guardian’s new food supplement

January 23, 2018 by
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Cooks in the UK, including hundreds of EYB Members, have long considered The Guardian Cook supplement to The Guardian newspaper to be an indispensable resource. The slim weekly volume is packed with delightful recipes and articles from esteemed chefs and food writers like Rachael Roddy, Sam Clark, Anna Jones, Vivek Singh, and Jeremy Lee. Last week, the beloved supplement received a… read more

January’s Cookbook Club Summary

January 23, 2018 by
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We have been busy working through Smitten Kitchen Every Day, The Zuni Cafe Cookbook and Dorie Greenspan recipes over in the Eat Your Books Cookbook Club, our online cooking group. Desserts are still be churned out in our second group working through Ottolenghi's Sweet (please see our errata sheet for the Americanized version of this book). Please be sure to… read more

Best selling cookbooks of 2017

January 23, 2018 by
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Last month our friends at cookbook stores around the world gave us their picks for their favorite books of 2017. Now we asked them for their top sellers. We thought it would be interesting to compare the lists from specialist stores in the USA to that for all US sales from the publishing industry data company, Nielsen.   The unstoppable… read more

Add another tool to your cooking arsenal

January 22, 2018 by
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  A good cook should have several tools in her or his toolkit for amping up flavors or adding zing to a dish. Umami boosters like soy sauce, fish sauce, and Parmesan cheese are commonly used to provide depth of flavor. But sometimes umami isn't what's missing, and you need to add a little tang. For those cases, says indexed… read more

Observer Food Monthly celebrates its 200th issue

January 21, 2018 by
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Observer Food Monthly is celebrating this January, and with good reason: this month it publishes its 200th issue. Befitting such a momentous occasion, the magazine is filled with recipes from celebrity chefs like Nigella Lawson, Nathan Outlaw, and Fergus Henderson.  For those who are unfamiliar with the publication, Observer Food Monthly is a supplement to the British Sunday newspaper The Observer. Published on the… read more

January 2018 Cookbook Roundup

January 21, 2018 by
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I've said it before and I'll say it again, the scope and breadth of 2017's cookbooks were epic. Both authors and publishers muscled through with Herculean efforts to deliver titles that were both beautiful and engaging. My love of cookbooks is my strongest weakness and our 2018 Preview Post has me, as always, looking forward. As humans, we prepare ourselves for what… read more

Autentico – Rolando Beramendi

January 21, 2018 by
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When I first picked up Rolando Beramendi's Autentico: Cooking Italian, the Authentic Way, I was instantly reminded of why Italian food is loved worldwide: simple elegance. Rolando is an importer and connoisseur of the finest ingredients from Italy which is reflected beautifully in this book, his guide to Italian food. Manicaretti, his company, is a frequent winner of awards and… read more

Influential French chef Paul Bocuse dies at 91

January 20, 2018 by
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Paul Bocuse, the French chef whose influence on the world of fine dining was incalculable, has died at the age of 91, according to the BBC. The chef is best known outside of his native France as the fouder of the Bocuse d'Or international cooking competition.  Bocuse led the wave of chefs exploring what became known as nouvelle cuisine, a… read more

Featured Cookbooks & Recipes

January 20, 2018 by
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Do you find other people's comments on recipes helpful? Have you written your own recipe Notes? It's a great way to remind yourself how a dish turned out and share your experience with the EYB community. On each Recipe Details page you'll find a Notes tab. Adding online recipes to your EYB Bookshelf is a really great way to expand… read more

Learning about an ingredient the hard way

January 19, 2018 by
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  It all started with a trip to the newly-opened gourmet market. The small space it occupied in a charming old exposed-brick storefront was packed with an array of locally-grown produce and ingredients not frequently seen in our small town. Naturally, this unexpected variety made me almost giddy. I loaded up my basket with all manner of interesting produce, grains,… read more

Looking back at a Cold War cookbook

January 18, 2018 by
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Tensions ran high in Berlin during the summer of 1948. The first crisis of what would become known as the Cold War was happening in the war-torn capital of Germany, as the Soviets had cut off rail and road access to the city, and severely rationed its electricity and water. They hoped to drive away the Westerners who were helping… read more

Patricia Heaton’s Food for Family and Friends

January 18, 2018 by
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Most of us know Patricia Heaton, the actress, from her hit shows, Everybody Loves Raymond and The Middle, as well as other tv and movie roles. It was in October 2015 when Patricia Heaton Parties aired on the Food Network that we learned the busy mother of four also has a passion for cooking and entertaining.  On February 6th, Patricia Heaton's Food for Family and… read more

Major layoffs at Saveur Magazine

January 17, 2018 by
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  Saveur ranks as the one of the most popular magazines in the EYB Library. We've often linked to articles on the magazine's website in our blog posts, and we've featured the magazine in our monthly newsletter. This high level of interest in Saveur by our Members makes today's news about layoffs at the magazine all the more distressing.  Editor-in-Chief… read more

I Heart Rome – Maria Pasquale

January 17, 2018 by
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I Heart Rome: Recipes & Stories from the Eternal City by Maria Pasquale is a guided tour with beautiful food and location photography, classic recipes, and stories from the Italian capital. Profiles of food purveyors and chefs told along with quirky stories and glorious pictures, take the reader on an inspiring journey through the Rome that tourists rarely get to… read more

Honey & Spice – Sarit Packer and Itamar Srulovich

January 17, 2018 by
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  Bear with me, I'm a little giddy. Those two wonderfully kind people pictured above, Sarit Packer and Itamar Srulovich, are the married couple behind the wildly successful Honey & Co. Restaurant in London and are two of my favorite authors. Their first cookbook, Honey & Co. Food from the Middle East was the Sunday Times Food Book of the Year in the… read more

Like browned butter? Try toasted cream

January 16, 2018 by
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  Browned butter's ability to transform the ordinary into the extraordinary is nothing short of a miracle. The complex flavor that develops by heating the milk proteins adds depth to a variety of goods both sweet and savory. As Sohla El-Waylly of Serious Eats shows us, this amazing transformation also works with cream.  Of course, once you think about it… read more
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