Pulling from the bench

December 12, 2015 by
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No matter how hard I try to prepare, I almost always find myself short an ingredient during the holiday baking crunch. Usually it's after the nearby store is closed, too, which means I'm faced with an unpleasant choice: drive miles to the closest 24-hour store, or find something to substitute for the missing ingredients. The folks at Whole Foods have… read more

Now that’s a gingerbread house

December 11, 2015 by
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During the holiday season, families often bake up a storm. This baking often includes gingerbread houses, ranging from tiny cottages to stunning masterpieces. This year's White House gingerbread creation certainly falls into the latter camp, says indexed magazine Bon Appetit. Pastry chef Susan Morrison started planning this year's gingerbread house - a scale replica of the entire White House - nearly… read more

Featured Cookbooks & Recipes

December 11, 2015 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

Food is a window into our past, says Jacques Pepin

December 10, 2015 by
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Some of our strongest memories are tied to food, writes esteemed chef Jacques Pépin, who associates specific dishes and ingredients with his family members and the places he has lived. "Going back as far as my memory can take me, I see a kitchen in my vision of my mother, my aunts, my cousins, and I visualize a specific dish… read more

Save 30% on Workman & Artisan books

December 9, 2015 by
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If you are interested in expanding your cookbook collection (and we know you are), you will love our new partnership with Workman Publishing and Artisan Books. For the next 30 days, you can save 30% off the cover price of any book available at workman.com. The special is limited to the US only. The Workman/Artisan cookbook catalog features several hundred volumes,… read more

A case for traditional kitchens

December 8, 2015 by
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  Click on almost any kitchen design website, and you'll probably see large, open kitchens that flow seamlessly into surrounding living spaces. While this concept has seen steadily increasing popularity in the past decade or two, not everyone is a fan. Audrey Brashich of realtor.com writes about why she doesn't like open kitchens. Brashich notes that traditional, separate kitchens "aren't… read more

Tips for achieving latke perfection

December 7, 2015 by
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Latkes are among the many traditional foods that will make an appearance on tables during Hanukkah. Yahoo! Food offers five rules for making latkes to ensure that each one is perfectly light, crispy, and delicious. Follow these tips and your friends and family will be asking for this classic holiday treat year-round. Some recipes call for grating the onion, but the article recommends… read more

Williams-Sonoma founder Chuck Williams dies at 100

December 6, 2015 by
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  Charles (Chuck) Williams, founder of Williams-Sonoma, which introduced French cookware and high-end ingredients into American kitchens, died yesterday at the age of 100. Williams started Williams-Sonoma in 1956 when he purchased an old hardware store and filled it with the copper and other kitchen goods he'd seen while traveling through Europe. A trip to Paris in 1953 provided the… read more

The science of baking soda

December 5, 2015 by
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  Baking soda is an ingredient that almost every cook, and certainly every baker, always has on hand. It's so ubiquitous that we generally don't give it a second thought. But as indexed blog Serious Eats points out, understanding the science behind baking soda can improve your baking game. Most of us understand the basics behind soda's magic in baked… read more

Featured Cookbooks & Recipes

December 4, 2015 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

The ultimate holiday foodie gift guide

December 4, 2015 by
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If you're like most people, your email inbox is brimming with advertisements for every website you've even thought about visiting in the last year. As tempting as those products may be, we have a listing of sites featuring holiday hampers and gifts from the most popular chefs and cookbook authors around the world. Some of these items can be shipped… read more

How to winterize your favorite summer drinks

December 3, 2015 by
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Mojitos, daiquiris, and margaritas conjure up tropical shores and a balmy climate. You might feel like these drinks are for the summer only, but PUNCH magazine says we should reconsider that position. They've provided suggestions for "winterizing" these cocktails and more so you can enjoy them even when the weather gets cold. One tip for adjusting cocktails for a new… read more

Bakers try new takes on challah

December 2, 2015 by
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Bread of some sort is part of almost every Jewish holiday. Hanukkah's bread, challah, has come to be known as a soft, yeasted bread with an airy crumb. But that wasn't always the case, and recently Jewish bakers have been challenging that tradition with new takes on the holiday staple.  As The NY Times reports, traditionally, challah was defined as any… read more

Pros recall their worst food disasters

December 1, 2015 by
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Most of us have kitchen disaster tales about fallen cakes, grossly overcooked meats, or room-clearing smoke bombs. But we're in good company as even the pros have horror stories of food gone terribly wrong. NPR's The Salt talked to three culinary veterans - Ruth Reichl, Jacques Pépin, and Pati Jinich about their most embarrassing kitchen moments. At least when we… read more

The myth of easy cooking

November 30, 2015 by
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  Elizabeth G. Dunn writes about food for a living, so she sees more cooking advice and recipes than most people. Many of the articles she reads promise gourmet meals that are simple and easy to prepare. Those articles are lying to us, says Dunn in a recent story in The Atlantic. She notes that Amazon's 'quick and easy' section… read more

High tech oven aims to change how we cook

November 29, 2015 by
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It seems that every appliance in our homes is going digital - our smart phones perform a variety of tasks, washer and dryers have sensors to determine how dirty or dry the clothes are, even our refrigerators are connected to the internet. One appliance has, until now, eluded the digital age: the oven. That is about to change, as US entrepreneur… read more

‘Tis the season for “best of” cookbook lists

November 28, 2015 by
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As the year draws to a close, it's human nature to take a look back and reminisce on the best things of the year. Plenty of experts will be weighing in on which cookbooks were tops in various categories. Jane assesses hundreds of these lists (last year she waded through over 300) and tallies the results to make an ultimate… read more

Featured Cookbooks & Recipes

November 27, 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 most memorable meals in literature

November 27, 2015 by
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  Food plays a starring role in many movies and books; too many to begin to count. Choosing the best meals from literary works would be a daunting task, yet that is exactly what Diana Secker Tesdell has done. She has compiled a top 10 list of the most memorable meals in literature. Tesdell compiled the list while researching her… read more

Love your leftovers

November 26, 2015 by
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We'd like to wish a Happy Thanksgiving to our Members in the US, where the turkey is ready for the the oven, the potatoes are on the stove, and the pies are cooling on the rack. After the meal is over and everyone has recovered from their food-induced stupor, you'll probably be thinking about what to do with all that… read more

Gin is in for 2016 – a look at cocktail trends

November 25, 2015 by
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The forecast for next year's foods trends has begun in earnest. But it's not just food predictions being made; cocktail trends are also being watched. According to the Kimpton Hotel group's bar gurus, gin is the spirit of the moment going into 2016, especially barrel-aged gins. Rosé and sour beer are on the rise, and they predict that the Bamboo Cocktail… read more

November 2015 cookbook roundup

November 24, 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. November is a bit quieter than October but retains a few of the same trends including an… read more

Buy a gift certificate and win a free lifetime membership

November 24, 2015 by
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You know how useful you find Eat Your Books? How about sharing that benefit with all your friends and family who love to cook? Gift certificates are available for one, two and three year memberships. And every gift certificate you buy between now and Dec 31 will enter you into a drawing to win one free lifetime EYB membership -… read more

Dana Cowin steps down as editor of Food & Wine

November 23, 2015 by
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There is yet another departure from a major food publication as Dana Cowin is stepping aside as editor of Food & Wine magazine, a post she has held for 21 years. She will retain a tie to the publication, however, as her new job will be "chief creative officer of Chefs Club International, the parent of Chefs Club by Food &… read more

Old habits die hard

November 22, 2015 by
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On Friday, Danny Meyer's restaurant The Modern in NYC began a new, "no-tipping" policy. It's part of a plan to make all of his Union Square Hospitality-run restaurants tip-free by the end of 2016. Meyer implemented the policy to level the playing field between wait staff and kitchen staff as the latter generally makes much less. But the new policy… read more
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