Featured Cookbooks & Recipes

February 12, 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

If you like it, put a ring on (or in) it

February 11, 2016 by
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  Valentine's Day is fast approaching, a day that will feature countless romantic dinners and more than a few marriage proposals. Sometimes the person making the proposal will ask the restaurant to assist him or her in making the moment extra special by requesting the couple's favorite song to be played or by having the pastry chef hide the engagement… read more

Too much of a good thing

February 10, 2016 by
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  When it comes to beef stews and braises, long cooking at low temperature is the way to go, and many recipes call for hours of cooking. Even though you may think longer is better, beware of extended cooking times, says indexed blog Serious Eats. You might feel that if three hours is good, four must be better, to allow all of the… read more

Oysters and their taste of place

February 9, 2016 by
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Writer Cynthia Nims is a lifelong resident of the Northwest US who reveled in growing up surrounded by great food. After studying cooking at Ecole de Cuisine La Varenne in France where she received the Grand Diplôme d'Etudes Culinaires, Cynthia worked on numerous cookbooks with the school's president, Anne Willan. She is the author of ten cookbooks and was previously… read more

Cookbook giveaway – Oysters

February 9, 2016 by
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Oyster lovers, rejoice! The new cookbook by Cynthia Nims, Oysters: Recipes That Bring Home a Taste of the Sea is brimming with recipes, shucking instructions, and the local farming success story of the many delicious oysters from the Pacific Coast. In addition, the book is filled with gorgeous photographs of the beautiful areas where oysters are harvested. You can learn more… read more

Learn to love your slow cooker

February 8, 2016 by
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  Chowhound recently proclaimed that this is "the age of the crockpot." The "golden age" term has perhaps been bandied about too often, but hyperbole aside, the once forgotten slow cooker has found new life in modern kitchens. As Chowhound points out, the machines have improved in recent years. But while the slow cooker is among the simplest appliances to… read more

‘Low and slow’ works for more than just meat

February 7, 2016 by
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  Read any modern vegetable recipe and you're likely to see words like char, sear, and roast - all high heat methods. This reflects the current emphasis on treating vegetables like meat as many people embrace a more vegetable-centric diet. But just as many meats benefit from 'low and slow' cooking, so can vegetables, says indexed magazine Bon Appétit. Don't… read more

The problems with food media

February 6, 2016 by
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  I'll admit it; I'm a food writing junkie. A significant portion of my free time is consumed by reading about food in print media (albeit less and less frequently), in cookbooks and, of course, on a plethora of websites and blogs. There are definite trends in the discourse on the web. Some of that revolves around seasonal items like… read more

Featured Cookbooks & Recipes

February 5, 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 team.… read more

Julia Child’s home in France is sold

February 5, 2016 by
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  Last fall we reported that Julia Child's home in France, La Pitchoune, was for sale. Speculation abounded as to what would become of the house, which Child built on land owned by her best friend, Simone Beck, who co-authored Mastering the Art of French Cooking. Recently we learned that Makenna Johnston, an alumnus from Smith College (the same university… read more

Chefs create culinary award that goes beyond the kitchen

February 4, 2016 by
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  A group of the world's top chefs recently announced a new global culinary prize aimed at rewarding cooks who use their skills to make an impact beyond the kitchen. The award, created by the Spanish Basque Culinary Centre, is slated for cooks with "an initiative in the gastronomic area that will be strongly engaged with society." Top chefs Joan… read more

Celebrate National Carrot Cake Day

February 3, 2016 by
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  The short month of February doesn't have a lot going for it in the celebration department. Valentine's Day gets a lot of attention but if you aren't in a relationship that date can be rather depressing. Plus, residents in the Northern Hemisphere have grown weary of the month's old, dark days and are pining away for the spring weather.… read more

Favorite foods of political candidates

February 2, 2016 by
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  If you live in the US, you can't escape from constant news about the US Presidential race. The first real contest of the primary season took place last night in Iowa, so the race is only going to get more heated. While many of the news stories may raise your blood pressure, this one should be less divisive: a… read more

A high steaks venture

February 1, 2016 by
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  We all know that beef come from cows (heifers and steers, to be more precise). But as The Wall Street Journal reports, several companies are vying to be the first to make meat in the lab and bring it to the market. (If you have trouble with the link, Google "Wall Street Journal lab grown meat" and you should be able… read more

Featured Cookbooks & Recipes

January 31, 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

Get ready for the Lunar New Year

January 31, 2016 by
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The term 'fusion' when applied to the mashup of different cuisines has taken a bad rap in some circles. But Danielle Chang, author of the new cookbook Lucky Rice and the mastermind behind the LUCKYRICE festival, a multi-city celebration of Asian culture and cuisine, thinks that fusion shouldn't be a dirty word.  While "fusion" has negative connotations to some cooks,… read more

Big Night turns 20

January 29, 2016 by
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  For fans of films that revolve around food, the movie Big Night is often a favorite. The iconic movie turned 20 this week, and to celebrate the anniversary, indexed magazine Bon Appétit interviewed cast members to discuss the movie, their favorite foods, and more. It's fair to say that Big Night had a big influence on the cast members.… read more

What to expect at Noma Australia

January 29, 2016 by
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René Redzepi is moving Noma to Australia for a few months. If you are lucky enough to have scored a reservation for this temporary location, don't expect to see any items like carrots, beets and cabbage that are ubiquitous on the Danish restaurant's menu, says the award-winning chef.    Redzepi says he and his staff will forage, just as they… read more

January 2016 cookbook roundup

January 28, 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. This is a quiet month following the holiday push by publishers. This month's notable tomes include several… read more

Best selling cookbooks of 2015

January 28, 2016 by
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Last month our friends at cookbook stores around the world gave us their picks for their favorite books of 2015.  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.  They are very… read more

Healthy food should be delicious

January 27, 2016 by
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Gizzi Erskine is probably best known for being a presenter on the British television show Cook Yourself Thin and for writing the show's companion cookbook. Gizzi trained at the prestigious Leith's School of Food and Wine before going on to work at BBC Good Food magazine. She is the food columnist for Company magazine, wrrites for The Sunday Times, and has contributed to Marie Claire, Instyle,… read more

Cookbook giveaway – Gizzi’s Healthy Appetite

January 27, 2016 by
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Chef Gizzi Erskine doesn't believe that healthy eating should be boring. That philosophy is reflected in her latest cookbook, Gizzi's Healthy Appetite: Food to Nourish the Body and Feed the Soul, which pumps up healthy ingredients with bold flavours and palate-pleasing textures. You can read an excerpt from the book's introduction on the EYB blog. We're delighted to offer 5 copies of Gizzi's… read more

A cultural reinvigoration

January 26, 2016 by
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  At restaurants and in kitchens across the United States, a new generation of black chefs and cookbook authors is "reinventing, reinterpreting and reinvigorating what's thought of as African-American food." The New York Times explores the current enhanced period of culinary development in African-American cooking that has been  building momentum for years. While the phenomenon is spread over the entire… read more

Soup up your soup

January 25, 2016 by
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  Residents on the East Coast of the U.S. are digging out from a record snowstorm, so chances are good that soup is on the menu. Nothing warms you like a hearty bowl of soup says Bo O'Connor, executive chef of The Pomeroy in Astoria, N.Y., and former personal chef to Lady Gaga. O'Connor provides advice on how to jazz… read more

Taco’s golden age

January 24, 2016 by
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  We are living in a golden age for the taco, say the editors at Chowhound. What started as a cheap street food can now "be high or low, cheap and ubiquitous, or rare and pricey." Tacos range from greasy fast food concoctions to ultra-luxe versions at restaurants like Pujol, chef Enrique Olvera's high-end modern Mexican restaurant.  So what exactly is… read more
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