Cookbook giveaway – The Power Greens Cookbook

August 8, 2016 by
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In her latest cookbook, author and blogger Dana Jacobi expands your culinary repertoire and introduces her fifteen "Power Greens" - from arugula to watercress - that are loaded with health-supporting nutrients and phytochemicals. Jacobi also shares simple cooking techniques that help you prepare these super veggies quickly. Kale and collards don't have to be the only greens on your shopping… read more

How food trends are made

August 7, 2016 by
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We can all see the evidence of a food trend: bloggers and food writers discuss the subject, cookbooks are written about it, and social media feeds are full of images reflecting the trend. While it's fun to explore the new product, technique, or idea, it can also be interesting to investigate how the trend got its start. Popular NZ cookbook… read more

Why the GBBO is so successful

August 6, 2016 by
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  As the Great British Bakeoff enters its seventh season, it remains one of the most popular shows in the UK. When the show first premiered, no one could have predicted that it would become such a phenomenal success, but its popularity is evidenced not only by the continued high ratings, but also by the dozens of bestselling cookbooks from… read more

No bake sweets to beat the heat

August 5, 2016 by
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  When it's brutally hot outside, the last thing you want to do is turn on the oven. But when you still want a sweet treat to end the meal, you may be tempted to fire it up, especially when you have a hankering for a pie made with the delicious fruits you plucked from your garden or the farmers'… read more

Featured Cookbooks & Recipes

August 5, 2016 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

Mother sauces get a makeover

August 4, 2016 by
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  If you've read any older, classic cookbooks, you are familiar with the mother sauces: béchamel, velouté, espagnole, sauce tomat, and hollandaise. These sauces can seem heavy and bland for modern diners. That's why chefs like Travis Lett of Los Angeles restaurant Gjelina adapt these classics to make them fit into contemporary cuisine. The NY Times reports on what chefs like… read more

What were restaurants like in the early 1900s?

August 3, 2016 by
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More and more of our meals are eaten out of the home, many at a sit-down restaurant. We tend to take the amenities of modern restaurants for granted. City and state ordinances protect us from unscrupulous entrepreneurs and unsanitary kitchens, and we can usually expect a similar experience - if not similar foods - at almost every eatery. But our expectations… read more

Review of The Elements of Pizza by Ken Forkish

August 2, 2016 by
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Ken Forkish's new book, The Elements of Pizza, is the new definitive book on the art of pizza. Following the wild success of his first book, Flour Water Salt Yeast, the owner of three Portland, Oregon eating establishments is sharing his secrets for perfecting pizza. Based on his knowledge, you would assume Forkish was a baker by birth, but that… read more

Ways to use all of your peak season tomatoes

August 2, 2016 by
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  It's peak tomato season in the US right now. Farmers' market stands and home gardens alike are brimming with tomatoes in all sizes and colors. Sometimes it can be overwhelming to find ways to use all of the delicious fruit (yes, technically tomatoes are fruit) without returning to the same recipes over and over again. But thanks to the… read more

Exploring the foods of a harsh and remote region

August 1, 2016 by
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A cookbook that you probably haven't heard about recently won a prize that you also might not recognize. But once you read the story behind the book, you may want to learn more about it. With Our Own Hands won the title of Best Cookbook of the Year at the Gourmand World Cookbook Awards. The Gourmand World Cookbook Awards have… read more

Is Sunday your cooking project day?

July 31, 2016 by
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  Scrolling through my Twitter feed today, I couldn't help but notice how many tweets were a variation of the phrase 'Sunday project: recipe name'. Smitten Kitchen said a rainy Sunday was the perfect day for making chocolate babka, while Serious Eats implored me to take on homemade frozen yogurt (pictured above) for a Sunday project. For those who work… read more

It’s National Cheesecake Day

July 30, 2016 by
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Today is National Cheesecake Day, and if it's a good enough reason for Dorie Greenspan to celebrate, it's good enough for me. Cheesecake's relative ease and make ahead nature are only two reasons it's such a wonderful dessert. You can also play around with a seemingly endless combination of toppings, crusts, flavors, and textures to suit any mood or occasion.… read more

Featured Cookbooks & Recipes

July 29, 2016 by
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At Eat Your Books we want to bring you the best recipes - our dedicated team searches out and finds online recipes excerpted from newly indexed cookbooks and magazines. New recipes from the best blogs are indexed daily and members index their favorite online recipes using the Bookmarklet all the time. Below you'll find this week's recommendations from the EYB… read more

Farmers market hacks

July 29, 2016 by
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  For many of us in the Northern Hemisphere, the farmers' markets are now at their peak. The tempting array of fruits, vegetables, and herbs can be dizzying. Sometimes we pass up on certain produce because we just aren't sure if it is ripe or because we've had problems with it spoiling before we get a chance to use it.… read more

Improve your pie making skills

July 28, 2016 by
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  Who doesn't love a great pie? Some foods wax and wane with changing tastes (think aspic), but pie's allure has held strong for centuries. According to historical records, approximately 22 million pies were baked and sold in Manhattan way back in 1895, and the number is no doubt much higher today. Pies are popular the world over, and although… read more

The doggie bag gets an upgrade

July 27, 2016 by
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  The doggie bag, once seen in France as terribly gauche, has started to gain some acceptance. The first Parisian restaurant to embrace 'le doggie bag' was Le Coq Rico, a roast chicken palace that opened in 2012. The chef, Antoine Westermann, encourages patrons to try more than one of the restaurant's whole chickens at a time so they could… read more

Review of Korean Food Made Simple by Judy Joo

July 26, 2016 by
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Judy Joo, host of the Cooking Channel's Korean Food Made Simple, has written a cookbook by the same name (recipe index here). In her cooking show, Joo travels Korea to sample its dishes and then transforms them into simple meals that we can create in our home kitchens. Don't let the word "simple" mislead you, in this case it means… read more

July cookbook roundup

July 26, 2016 by
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Every month Jane and Fiona wade through hundreds of cookbooks, selecting and reviewing all the best new releases of U.S., Canada, U.K., Ireland, Australia, and New Zealand cookbooks. The only thing left for you to do is to add them to your Bookshelf. July brings a focus on Indian recipes with cookbooks from several respected authors. Grain-free cooking and baking… read more

Cooking advice from Lidia Bastianich

July 25, 2016 by
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EYB Members love Lidia Matticchio Bastianich's many cookbooks. In addition to writing several books, Bastianich has been a regular contributor to the PBS cooking show lineup since 1998, including her most recent series, 'Lidia's Italy'. Viewers of her program often ask her what is the one thing they can do to improve their cooking. Since teaching people to become better home cooks… read more

Foods that you grow to love

July 23, 2016 by
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  When I was a child, there were a few foods that I never wanted to eat. My parents never forced me to clean my plate, but I did have to at least try a food before proclaiming that I didn't like it. I know why I didn't like a few of the items - certain vegetables were often overcooked… read more

Featured Cookbooks & Recipes

July 22, 2016 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

The items that chefs take on vacation

July 22, 2016 by
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  For those of us for whom cooking is a near obsession, there are essential culinary items that accompany us even when we travel, especially if we are driving. Even when we fly, some of us have certain gear or foods that we hesitate to leave behind. Chefs are just like us in this regard, as The Boston Globe reports.… read more

Do you have Instant Pot fever?

July 21, 2016 by
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  If my friends are any indication, thousands of people took advantage of the steep discount on the Instant Pot multi-function cooker during Amazon Prime Day a couple of weeks ago. It seems like everywhere I turn, I discover an Instant Pot devotee. While electric pressure cookers have been around for nearly 30 years, recent advances in programming have turned… read more

Skipping a step

July 20, 2016 by
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  Recipe instructions run the gamut from sparse to confusing to insanely detailed. But no matter how specific the instructions, there are seven steps that Tommy Werner at Epicurious always skips. These instructions either waste time or actually do more harm than good. Washing chicken falls into the latter camp. While it may remove bacteria from the skin, it can… read more

Soda science

July 19, 2016 by
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  When you inspect almost any cookie recipe other than shortbread, you'll probably find baking soda in the ingredient list. Most people generally understand how baking soda works to make cakes rise, but why do cookies need this pantry staple since they don't really rise that much? Stella Parks at indexed blog Serious Eats has the scoop and explains the multi-faceted role of… read more
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