Port makes it way back onto cocktail menus

January 23, 2016 by
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The current cocktail revival is bringing back many once forgotten (or overlooked) spirits. Port is among the many cocktail ingredients with a rich history that dates back to the 1700s, but until very recently you would be hard pressed to find port on any mixed drink menu. That is no longer the case, explains Naren Young in an article for… read more

Featured Cookbooks & Recipes

January 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 own… read more

Tips for perfect crème brûlée

January 22, 2016 by
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Dessert trends may come and go, but crème brûlée remains a perennial fixture on restaurant menus. The contrast between rich, silky custard and delicate crunchy crust has delighted diners for decades. Despite its continued popularity, the dish intimidates many home cooks - the name alone makes it sound difficult. However, as long as you avoid a few common mistakes you can enjoy delicious crème brûlée at… read more

Best “back of the box” recipes

January 21, 2016 by
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Between the millions of recipes available in cookbooks and online, it's a wonder that food companies continue to put recipes on cans and boxes. But check any can of condensed milk, bag of chocolate chips, or box of pasta, and you are likely to find a recipe or two. Indexed blog Food52 takes a look at the best of these… read more

The perfect prescription

January 20, 2016 by
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Angelo Acquista, M.D. is board certified physician and a clinical instructor in medicine at Northshore-LIJ University Hospital in Manhattan. He grew up eating in his native Sicily and this culinary background, coupled with his desire to help his patients improve their health, spurred Dr. Acquista to "prescribe" recipes to his patients for nutritious and flavorful home-cooked meals highlighting ingredients from his… read more

Cookbook giveaway – The Mediterranean Family Table

January 20, 2016 by
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To help his patients improve their health, Dr. Angelo Acquista began "prescribing" them recipes for nutritious and flavorful home-cooked meals prepared with ingredients key to the Mediterranean diet. In his latest cookbook, The Mediterranean Family Table, he makes his prescription for health available to everyone. Each recipe been carefully selected by Dr. Acquista and is based on his own experiences… read more

Fine dining takes a hit

January 19, 2016 by
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  Recently one of the most iconic restaurants in New York City, Thomas Keller's Per Se, lost its four-star rating from The New York Times. (It also lost its A rating from the NYC health department.) Reviewer Pete Wells was brutal as he detailed the lackluster service and the astronomical cost. "Per Se is among the worst food deals in… read more

Saffron, the exotic spice from…Pennsylvania?

January 18, 2016 by
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When you think of saffron, you probably think of foods like Persian jujeh kabob, Spanish paella, Morroccan couscous, or Afghani pulao. But it's also an important part of the American Mennonite culture says Saveur Magazine, which explores the declining practice of saffron growing in rural Pennsylvania. While most commercial saffron production takes place in Afghanistan and nearby countries, for hundreds… read more

How Alton Brown changed the cooking landscape

January 17, 2016 by
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It's safe to say that Alton Brown has become a household name among those who have taken even a fleeting interest in cooking. This success was not a foregone conclusion when he embarked on Good Eats, the food show that turned the television cooking program on its head. The Daily Meal traces how Brown became one of the most influential voices… read more

Aspirational recipes: the good, the bad, and the ugly

January 16, 2016 by
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All cookbook lovers have a list of aspirational recipes. A particular food or technique catches our eye, and we vow to tackle the dish as soon as possible. However, whether it is for a lack of time needed for a complex recipe, difficulty sourcing specialty ingredients, or a lack of proper equipment, the dish remains on our list for a long time. Then one day… read more

Citrus perks up a dreary season

January 15, 2016 by
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When those of us who live in the northern reaches of the Northern Hemisphere are facing the coldest weather of the year, there is one bright spot: citrus season is beginning. Even though you can find some citrus year round,  the fresh flavors of blood oranges, Meyer lemons, pomelos, cara cara oranges, and pink grapefruit are only around for a… read more

Featured Cookbooks & Recipes

January 15, 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

2016 is the International Year of the Pulses

January 14, 2016 by
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  The 68th UN General Assembly declared 2016 the International Year of the Pulses. By making this declaration, the Food and Agriculture Organization of the United Nations (FAO) aims to "heighten public awareness of the nutritional benefits of pulses [aka legumes] as part of sustainable food production aimed towards food security and nutrition. The Year will create a unique opportunity to encourage connections throughout… read more

The rise of bowl food

January 13, 2016 by
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One of the biggest food trends currently on the rise is bowl food. Bone broths are hot (no pun intended) and Nigella Lawson has an entire book that is mainly devoted to food served in a bowl. The Wall Street Journal takes a look at what this new trend means for tableware makers. Both restaurants and home kitchens are moving… read more

Alain Ducasse discusses changing kitchen culture

January 12, 2016 by
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Alain Ducasse is a legendary chef and restaurateur. He has amassed a total of 20 Michelin stars in his far-flung restaurant empire that spans seven countries, has written several cookbooks, and has even devised a menu for the international space station. Recently he discussed a series of topics with young chef Laoise Casey.   As you would expect, Ducasse doesn't… read more

Ina Garten’s hands-on approach

January 11, 2016 by
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You may think of Ina Garten as a television personality, but the reality is that she is a cookbook author who uses TV to promote her books. The show, Barefoot Contessa, takes up small bits of her life, maybe six weeks a year total in two chunks. "My business is cookbooks, and TV is really good for supporting that," Ina… read more

Sara Dickerman’s Kitchen Inventory

January 10, 2016 by
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Many people attempt new healthy eating regimes to start the new year. Often this is a short-lived effort, as the meal plans leave food lovers feeling deprived and unfulfilled. Chef and food writer Sara Dickerman attempted to rectify this situation, creating a popular healthy eating plan on the Bon Appétit website. What began as an interactive post-holiday plan that puts an emphasis on home… read more

Cookbook giveaway – Food Lover’s Cleanse

January 10, 2016 by
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Since 2011, Sara Dickerman worked with registered dietician Marissa Lippert and Bon Appetit to create a yearly 2-week Bon Appétit Food Lover's Cleanse recipe plan. Now the plan has been expanded to cover the entire year in the new cookbook, Bon Appétit - The Food Lover's Cleanse. Inside you'll find four different two-week cleanse plans, one for each season, and… read more

Busting myths about the biggest food trends

January 9, 2016 by
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  Each new year seems to bring with it the next superfoods (or foods to avoid) for healthy eating. Some trends stick around for a few years before being replaced by the next food "magic bullet" touted to prevent cancer, improve cardiovascular health, or other such claim. In a recent article in The Guardian, Joanna Blythman looks at eight current trends… read more

Looking forward to celebrity cookbooks

January 8, 2016 by
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Celebrity cookbooks are often dismissed as little more than vanity projects by stars cashing in on their fame. But some celebrities can actually cook and that makes some people actually looking forward to cooking out of a few upcoming celebrity books. The first cookbook is from an unlikely source, musician Questlove. While some musician cookbooks are a bit campy (I'm looking at you, Coolio),… read more

Featured Cookbooks & Recipes

January 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 team.… read more

Get ready for awards season viewing parties

January 7, 2016 by
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Awards seasons is nigh upon us: the Grammys, Oscars, and Golden Globes will be here before you know it, so you need to get your viewing party menu set now. (Alas, it is difficult to host viewing parties for the fast-approaching and vitally important cookbook awards). As Yahoo! Foods Joanna Prisco says, "Whether you've watched every single film and miniseries that's… read more

How the Agromafia may be fooling you

January 6, 2016 by
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When you hear the term Mafia, you might think of The Godfather, but you probably don't think about your pantry. Yet a recent 60 Minutes story shows us that the mafia is into food in ways you might not realize. Mafia counterfeits of olive oil, wine and cheese are on the rise and are estimated to be a $16 billion-a-year… read more

The history of the croissant

January 5, 2016 by
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Buttery, flaky, airy croissants are a breakfast staple the world over. The pastry as we know it is a French invention, but its roots can be traced back to 15th century Austria, according to this Lucky Peach article. The croissant origin story begins in Austria more than 500 years ago with the kipfel, a crescent-shaped morning pastry. It was more… read more

Ridiculous food gadgets

January 4, 2016 by
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  If you love to cook, chances are you got some type of cooking gadget for Christmas. We hope that someone used your Amazon wish list or the hints you dropped and that no one bought you any of these 10 ridiculous gadgets. Yahoo Food! takes a look at several inventions that made the writers wonder "Why, kitchen gods? WHY?"… read more
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