How to substitute dairy products in your baking

April 14, 2016 by
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Have you ever started a baking project only to be stymied when you realize that the recipe calls for sour cream and you don't have any? You do have buttermilk or yogurt, and you wonder if you can substitute either of those or if your cake will be a disaster without the specified ingredient. Wonder no more, thanks to Rochelle… read more

Chefs embrace playing with fire

April 13, 2016 by
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  In recent years innovative chefs have experimented with new tools and techniques like sous vide and anti-griddles to up their game. Now they're returning to a more basic - some would call primitive - method in restaurants around the world. Live-fire cooking is on fire as chefs embrace the technique to get smoky flavors and contrasting textures that you… read more

Insider tips for making the perfect cocktail

April 12, 2016 by
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Based in New York City, Jules Aron is a mixologist, beverage consultant, and green lifestyle expert. For over twelve years she has been tending bar at some of Manhattan's finest dining establishments, hot spot nightclubs, swanky rooftop bars, and favorite happy hour spots. Her favorite remains the charming neighborhood bar, where connections are strong and far more personable. She is… read more

Cookbook giveaway – Zen and Tonic

April 12, 2016 by
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Thanks to Jules Aron's new book, Zen and Tonic: Savory and Fresh Cocktails for the Enlightened Drinker, you don't have to a master mixologist to enjoy delicious, inventive cocktails. Aron shows you how to make your own simple syrups and infusions with immune boosting fruits, herbs and veggies that will leave you feeling refreshed and energized, using ingredients you can find in your… read more

Is this “cake” the next cronut?

April 11, 2016 by
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  You may have seen a very strange "cake" passing through your social media news feeds. It's not a cake in the traditional sense, it's more like Jell-O than any baked good. Known as The Raindrop Cake, it" is inspired by traditional Mizu Shingen Mochi from Japan. It's a light, delicate and refreshing raindrop made for your mouth," according to… read more

The rise of guest chefs

April 9, 2016 by
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Once upon a time the biggest changes in a restaurant menu involved swapping out one seasonal fruit for another. But now menus - and even the chefs - can differ from day to day. When the latter happens, diners can experience the cuisine of another region or country without ever leaving town, reports Diana Henry as she explores the growing… read more

An unusual cookbook gets an index

April 8, 2016 by
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  When Prune by Gabrielle Hamilton emerged in late 2014, people quickly noticed that this was no ordinary cookbook. Hamilton, a James Beard Award-winning chef, decided that she wasn't going to write the usual recipe collection aimed at home cooks. Instead, she decided to write to the audience she knew best: restaurant line cooks. The result was a book that looks… read more

Featured Cookbooks & Recipes

April 8, 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

A tale of two peppers

April 7, 2016 by
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  Black pepper is one of the world's most used spices, especially in Western food cultures including the United States and Europe. But long before this spice was on every cook's shelf, a different type of pepper - long pepper - was far more popular. Atlas Obscura looks at why black pepper won the battle between these two spices. Long pepper… read more

All in for alliums

April 6, 2016 by
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  If the cast iron skillet we discussed yesterday is the workhorse tool of the kitchen, you could argue that the title of workhorse vegetable belongs to the allium family. Whether you're using onions, leeks, shallots, ramps, or garlic, alliums provide the foundation for many dishes in cuisines around the world. Indexed magazine Bon Appétit takes a look at the myriad ways… read more

New Kickstarter promises lighter, smoother cast iron

April 5, 2016 by
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Cooks love cast iron. The combination of durability, simplicity, and excellent heat retention makes cast iron skillets the workhorse of many kitchens. Well-seasoned vintage pans can fetch hundreds of dollars at flea markets and antique stores. Compared to most new cast iron pans, vintage pans offer a smoother surface which translates into better seasoning and less sticking. The older pans… read more

2016 IACP Cookbook Award Winners

April 3, 2016 by
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  The IACP has just announced the winners of its 2016 Cookbook Awards at its annual conference, held this year in Los Angeles, California. There were no real upsets; most of the winners were solid contenders from the beginning. It may have taken longer than he intended to write his opus, but it looks like all the work paid off… read more

Not your father’s ball game food

April 3, 2016 by
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  Tomorrow is opening day of baseball season in the US, and millions of fans will flock to stadiums across the country to see the first game. They'll also eat a lot of food, and they have many more options now than they did in the past, as Food Republic explains in their history of baseball stadium food. The offerings… read more

Stop using these food words

April 2, 2016 by
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In every industry, buzzwords and catchphrases come and go, and food is no exception. Sometimes these terms have sticking power, but usually they fall in and out of favor faster than you can say "Bam!". A few sayings are fondly remembered, but many times words and phrases can't leave the lexicon soon enough. Keep that thought in mind as you… read more

Featured Cookbooks & Recipes

April 1, 2016 by
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Did you know adding online recipes to your EYB Bookshelf is a really great way to build your personal recipe collection? You can now do this even if you have a free membership! Try it out now and see how easy it is. Browse the recipes below, choose one that appeals, click on the link, and add it to your… read more

Julia Child’s lasting impact

April 1, 2016 by
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  In today's world of celebrity chefs, it can be difficult to imagine a time when chefs toiled anonymously in the kitchen. However, that was the norm until relatively recently, and one person who probably did more than anyone to bring chefs into the limelight is Julia Child. The Smithsonian Institution recognizes the contributions that Child made to the culinary… read more

Is this the next big US regional cuisine?

March 31, 2016 by
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  You will be forgiven if you have never thought of Appalachian cuisine in a favorable light - or at all. But many chefs are taking a look at what one person has called 'America's own cucina povera,' likening the state of Appalachian foods to that of Tuscan cuisine in the 1980s.  The foods of central Appalachia - a region… read more

Revisiting a cherished children’s classic

March 30, 2016 by
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Only a few cookbooks can stand the test of time. While many works fade away, there are a few that continue to inspire decades after they are published. One of these is  Australian Women's Weekly's Children's Birthday Cake Book. For decades, Australian children have chosen to celebrate with a cake from one of book's whimsical designs like the train or… read more

From rule breaker to baker

March 29, 2016 by
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  Even the most experienced cooks can be intimidated by the thought of baking. Off-the-cuff improvisation and editing - essential in cooking - can be disastrous to baking endeavors. That was something that kept food writer Kathy Gunst from doing a lot of baking. She explained to The Washington Post that "for someone who prides herself on being a bit… read more

Gluten free magazine gets nationwide distribution

March 28, 2016 by
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  Gluten Free Forever, aka GFF, a popular San Francisco magazine, is poised for nationwide distribution beginning with its spring 2016 issue. The magazine's founder, San Franciscan Erika Lenkert, wanted to expand the magazine's impact, so she reached out to the Meredith Corporation, one of the country's largest media and marketing companies. Even though she got transferred to the wrong number,… read more

Easter egg history

March 27, 2016 by
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It's not really a mystery why eggs were chosen to represent rebirth at springtime. Decorated eggs during the season are part of a tradition that predates the Christian religion. NPR's The Salt delves into the symbolism and beauty of Easter eggs, including pysanky, the gorgeously decorated Ukrainian eggs. While most traditions involved colored or simply decorated eggs, psyanky designs are… read more

Featured Cookbooks & Recipes

March 26, 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 secret to better frying

March 26, 2016 by
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  Creating the perfectly crisp french fry or golden brown piece of crunchy fried chicken can be frustrating. How to ensure that the food is properly cooked inside while maintaining a good crust is a challenge. Many factors go into creating perfect fried foods, but one technique can make the difference between good and great, says NPR's The Salt. Double-frying… read more

Eggs-traordinary Easter cocktails

March 25, 2016 by
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  Easter is not a holiday known for its cocktails. Some mixologists are trying to change that, creating a bevy of unusual drinks with an Easter theme. Many of these beverages require a lot of advance planning and more than a little imagination. Take the team behind Portobello Road gin, which has created the Not Cross Bun Gin Martini. They… read more

Author interview – Klancy Miller

March 23, 2016 by
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Klancy Miller is a writer and pastry chef. Following her graduation from Columbia University, and a stint in international development in French Polynesia, she earned a Diplôme de Pâtisserie at Le Cordon Bleu in Paris. After apprenticing at the legendary Michelin-starred Taillevent restaurant, she was hired by Le Cordon Bleu Paris to edit recipes. She wrote about food for "Bonjour… read more
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