Is 2016 the year of the vegetable?

January 3, 2016 by
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  It's been several years since Michael Pollan told us to eat food, mostly plants. Since that time vegetarianism has been on the rise and countless new restaurants have switched their focus from meat to plant-based dishes. This trend continues to gain traction, as NPR's The Salt reports. The article relates that "as another year begins, it appears that plants… read more

New Year’s cooking goals

January 2, 2016 by
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  It's the second day in January, and some New Year's resolutions have already been broken. But if you are the resolution-making type, you are likely still determined to follow through on yours. Many people's resolutions involve food; a lot of them are of the eating better variety, whether for improved health, weight loss, or just as a counterbalance to… read more

A resurgence in “desperation” pies

January 1, 2016 by
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  Restaurants aiming to craft menus for local and seasonal products often run into a snag when it comes to desserts. That's why James Beard Award-winning chef Chris Shepherd turned to an unlikely resource for a custard pie that he was putting on the menu at his Houston restaurant. "We have lemons now, but what happens in June, July, May?" Shepherd… read more

Lucky foods for the new year

December 31, 2015 by
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  When you ring in the new year you probably participate in a few traditions such as a champagne toast or a midnight countdown. Many cultures also feature traditional foods to eat as the new year commences, usually meant to help bring good fortune for the coming year. Epicurious takes a look at some of these traditions, which range from… read more

Featured Cookbooks & Recipes

December 30, 2015 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

The science of Yorkshire puddings

December 30, 2015 by
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There is something both magical and extremely satisfying about making Yorkshire puddings and their popover cousins. The dramatic rise belies the simplicity of the batter. Many - sometimes contradictory - rules surround these popular pastries, with dire consequences predicted if you don't follow them to the letter. Some authors say that you must rest the batter before baking. Others say… read more

Rethink the bubbly for these sparkling cocktails

December 29, 2015 by
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Champagne has long been associated with New Year's Eve revelry, alone and in classic cocktails like the French 75 and Kir Royale. But there is a broader world of effervescent drinks that would be right at home when ringing in the new year, says Colin Powers of The Oregonian. In a story exploring offerings at various Oregon bars, he notes… read more

Chefs predict 2016’s food trends

December 28, 2015 by
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  As 2015 draws to a close, experts are prognosticating on what to expect for 2016. While it is almost impossible to predict some things (who could forsee the Cronut?), certain movements can be forecast. And who better than chefs to divine what the hot trends will be in the food industry? The National Restaurant Association thought so, surveying over… read more

These people rocked the food world in 2015

December 27, 2015 by
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The people who topped this year's Yahoo! Food list of influential culinary personalities is eclectic and diverse. Chef and restaurateur José Andrés topped the list. He was chosen for his multi-faceted contributions to food, ranging from running a successful restaurant empire, Think Food Group, and advocating for reform in both food business and immigration policy.  Who knew that a supermodel… read more

Top kitchens in literature

December 26, 2015 by
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  When John O'Connell was doing research for a book he is working on, he read a lot of historical cookery books, and plenty of novels. The latter were to glean information about food storage and preparation. He was struck by how few descriptions of kitchens existed before the 1930s. Nevertheless, O'Connell found enough material for his work, and he… read more

How well do you know chefs and restaurateurs?

December 25, 2015 by
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After you've sated yourself with the holiday meal, we have the perfect way to procrastinate the cleanup. Take this famous chef and restaurateur quiz and see how well you know culinary giants like Nancy Silverton, Eric Ripert, Thomas Keller, and Mario Batali, among others.  You might not expect some of the questions. Here's an example that surprised me: "Which chef… read more

Young cook gets a wonderful gift

December 24, 2015 by
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Food has been a passion of Athtlin Parmenter for decades. The 93-year-old's cooking skills are legendary around her hometown of Vincennes, Indiana. She has also been acknowledged more broadly; Women's Day magazine gave Parmenter its Silver Spoon award in 1980. She was a fan of Julia Child and has collected nearly every book written by and about Child, including some… read more

More than just a baking show

December 23, 2015 by
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Many EYB Members are admirers of The Great British Bake Off and the many cookbooks it has spawned. To its fans across the pond, The Great British Baking Show (as it's known in the US) is a polite yet entertaining reality cooking show. But the show is far more than just another reality baking program, Tom Whyman tells The New York Times… read more

The favorite cookbooks of 2015

December 22, 2015 by
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For the seventh year running we have searched the world for best cookbook lists.  And for the fourth time, Ottolenghi has the most loved cookbook in the world - Nopi. This time his co-author is Ramael Scully, the chef at Nopi.   Check out our Best of the Best page for all the other top choices including charts from the… read more

Controversy swirls around Mast Brothers chocolate

December 22, 2015 by
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The Mast Brothers chocolate company has enjoyed a meteoric rise to the top of the craft chocolate world. Starting in their Brooklyn, NY apartment, brothers Rick and Michael Mast quickly developed a cult following, wrote a James Beard-nominated cookbook, opened factories in Brooklyn and London, and scored a partnership with Shake Shack. But currently the brothers are embroiled in controversy.… read more

December 2015 cookbook roundup

December 21, 2015 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. Trends in this slow month include vegan eating and soup/broth. While few well-known chefs have new cookbooks… read more

Cookbook writing advice from the experts

December 20, 2015 by
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What does it take to write a cookbook? Obviously it involves much more than simply compiling recipes. Cookbook writers Matt and Ted Lee, authors of The Lee Bros. Charleston Kitchen, share ten things they have learned from the process. Veteran author and food writer David Lebovitz also offers advice on how to write a cookbook. Both the Lee brothers and… read more

How to annoy a food lover at Christmas

December 19, 2015 by
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  Food lovers are a fussy group. They eschew the ordinary in favor of the exotic, and their refined palates are difficult to please. At least that seems to be the opinion of William Sitwell, who writes in The Telegraph about how to annoy a food lover at Christmas. Sitwell notes that one way to offend a gourmand is to… read more

Featured Cookbooks & Recipes

December 18, 2015 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

The year’s top recipes

December 18, 2015 by
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As we look back at 2015, we can see the trends that have shaped the way we eat. Lists of the most popular books and recipes are popping up all around. While we wait for the ultimate list of the year's best cookbooks, let's take a little time to do a roundup of the most popular recipes that were in… read more

New food words for 2015

December 17, 2015 by
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The language of food is ever changing. New terms are coined and, thanks in part to social media, many are quickly adopted. NY Times writers have compiled a list of the top 10 new food words or terms that have captured their attention this year. Entries on the list included several words that you are probably already using, like hangry (being so… read more

Salting essentials

December 16, 2015 by
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Salt is a critical component in cooking. Almost every recipe includes salt in some form, but the best salts to use probably aren't in your cupboard, says salt expert Mark Bitterman.  "In America [salt] was just this white stuff you never thought about,"  Bitterman says. He was inspired to pursue all things salt over twenty years ago, when he was… read more

France publishes list of top 1000 restaurants

December 15, 2015 by
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You can find plenty of lists of "best restaurants" across the globe, but perhaps none are as comprehensive as a new guide put out by the French Foreign Ministry. Dubbed "La Liste", it's billed as a ranking of the "1,000 best tables of exception" in the world. The listing is compiled from data in 200 other guides and rankings (rather… read more

Behind the scenes of a Food Network show

December 14, 2015 by
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Have you ever wondered what goes on behind the scenes of  your favorite food television program? If you are a fan of Michael Symon's Burgers, Brew & 'Cue, read on. A participant on the show, Tyson Ho of Arrogant Swine restaurant in NYC, dishes on what went into filming his segment of the Food Network program. Ho explains many things that… read more

Christmas dinner, sans meat

December 13, 2015 by
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Holiday meals often revolve around meat: Thanksgiving turkey, Christmas ham, or Hanukkah brisket are the main courses, surrounded by a phalanx of sides. Vegetarians often must content themselves with the side dishes, but vegetarian main course options are growing in popularity. The Guardian features a Christmas feast that is meat free. The main course for the meal is a mushroom… read more
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