On saving a restaurant

February 10, 2022 by
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Over the past two years we have written many stories that involved the pandemic: the Dalgona coffee craze, the spike in sourdough baking, the effects of lockdown cooking fatigue, and more. We also covered the struggles facing restaurants around the world. Most of those articles involved grim statistics and were written from a detached, industry-wide viewpoint. When reading abstract numbers… read more

Save-It-Forward Suppers -Cookbook Giveaway

February 10, 2022 by
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Enter our US giveaway to win one of three copies of Save-It-Forward Suppers: A Simple Strategy to Save Time, Money, and Sanity by Cyndi Kane. Fans of The Pioneer Woman know Cyndi Kane as Hyacinth, Ree's best friend. Ree gave her that nickname twenty years ago. Cyndi has now written a time, money and sanity saving cookbook design to get supper on… read more

Celebrate National Pizza Day

February 9, 2022 by
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This one almost slipped by me, but once I saw that it was National Pizza Day I could not let it go unmentioned. Pizza, after all, was what got me through my college years - literally, because I worked my way through school at two different pizza joints. In my heyday, I could toss pizza dough with flair, although enough… read more

Weekend by Matt Tebbutt Cookbook Giveaway

February 9, 2022 by
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Enter our US/UK/AU/NZ giveaway to win one of three copies of Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes by Matt Tebbutt. Matt Tebbutt is used to spending his Saturdays cooking - as the host of BBC TV's Saturday Kitchen, he's never short of a fast meal idea or a meal for guests that will impress.… read more

How much do you know about flour?

February 7, 2022 by
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Even if you are not an avid baker, you probably have a bag of flour in your cupboard. Until the pandemic turned us all into sourdough fanatics and supermarket shelves were swept bare, few people gave a second thought to this ubiquitous pantry staple. While we understand that flour is the product of milling wheat, how much do we really… read more

Food news antipasto

February 6, 2022 by
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The next time you sit down to drink a refreshing Pimm's Cup or cool and soothing martini, you should take a moment to thank the people who invented cocktails. The history of this craft is murky, but David Wondrich (author of the amazing Oxford Companion to Spirits and Cocktails) dives deep into lore and vintage newspaper clippings alike to unearth… read more

Get ready for SuperBowl Sunday

February 5, 2022 by
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In just over a week, the larges sporting event in the United States will take place at SoFi Stadium in Inglewood, California, as the Cincinnati Bengals face off against the Los Angeles Rams in Super Bowl LVI. Not only is Super Bowl Sunday an important day for sports fans, it’s also the second biggest food event in the nation behind Thanksgiving. Watching… read more

The last two weeks: Lunar New Year recipes; Spring cookbook preview; and more

February 4, 2022 by
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Last month, Darcie shared Get ready to celebrate the year of the tiger with a link to 35 Lunar New Year foods at Epicurious (see our article about the paywall). I was still able to access 3 recipes on their site before the paywall information came up. (People are able to access 3 recipes a month for free).  Lucky 8… read more

Save on an e-book bundle and support a charity

February 3, 2022 by
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I just discovered a great deal on a bundle of amazing e-books that has the bonus of raising money for two deserving charities. The Humble Book Bundle features 30 great books from Chronicle, including Season by Nik Sharma, American Sfoglino by Evan Funke (winner of a James Beard Award for photography), Flour by Joanne Chang, Ruhlman's Twenty by Michael Ruhlman,… read more

Spring 2022 Cookbook Preview

February 3, 2022 by
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It's time for a Spring preview post which will cover all titles from February to May. Please note EYB's Spring preview is much larger than most as we feature books from around the world. While preparing this preview a few of the Spring titles were moved so if you are looking for a book, check the 2022 preview post for updates. Speaking… read more

Epicurious installs a paywall

February 2, 2022 by
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We have just learned that the Epicurious website (a Condé Nast venture), which hosts recipe archives from the late Gourmet Magazine as well as Bon Appétit Magazine, has put up a paywall for all of the site's recipes. Epicurious is offering access to recipes for an introductory rate of $30 USD per year, with the rate going to $40/year thereafter. It… read more

One: Pot, Pan, Planet by Anna Jones – Cookbook Giveaway

February 1, 2022 by
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Enter our US/Worldwide giveaway below to win one of three copies of One: Pot, Pan, Planet: A Greener Way to Cook for You, Your Family and the Planet by Anna Jones. Award-winning cook Anna Jones blazes the trail again for how we all want to cook now: quick, sustainably and stylishly. The title is filled with information about how to… read more

Which food phrases or words would you like to see gone?

January 31, 2022 by
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The New York Times Kim Severson recently tweeted a provocative question: asking which food writing words and phrases people would like to ban. She started with calling a restaurant an eatery (I'm guilty of that one) and calling vegetables 'veggies' (which I avoid doing). Several other food writers chimed in with words they would like to see disappear. David Wondrich… read more

Food news antipasto

January 30, 2022 by
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Last week Jenny compiled yet another amazing gift guide, this time for Valentine's Day. In the spirit of fairness, I am going to post a gift guide from another source, Epicurious. They gathered a list of 27 "actually good" gifts for cooks instead of the same old, same old things like flowers or lingerie. Jenny's guide is arguably better not… read more

Building a barbecue trail

January 29, 2022 by
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The Southern Foodways Alliance has long been an important resource for chronicling the diverse food cultures of the American South. It has assembled oral histories on different topics that function as a culinary map for food lovers. Two of these projects, which can be accessed through the Alliance's free app, SFA Stories, are the tamale trail in the Mississippi Delta and… read more

Top fifty 2021 books added to EYB Members Bookshelves

January 28, 2022 by
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A member posted an interesting question after reading Jane's top selling books of 2021: She wanted to know which books from 2021 were added to the most members' bookshelves. (This was a great question and we'll add this report to our yearly summaries in the future.) I took an hour and went through the listing of 2021 books in our… read more

Buried treasure: cookbooks lost at sea

January 27, 2022 by
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Things have not been easy with cookbook production since COVID hit and the hits keep coming. As I have stated many times, delays in shipping and shortages of all types have wreaked havoc with cookbook releases. Last year, a publicist told me that an entire shipment of their books had caught fire at sea and now we learn of another… read more

The best selling books of 2021

January 27, 2022 by
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Last month our friends at cookbook stores around the world gave us their picks for their favorite books of 2021 which we then included in our Best of the Best of 2021. Now we asked them for their top sellers of 2021. It would be interesting to compare these charts to non-specialist store/online retailer book sales but it is very hard to get… read more

What’s your cooking phobia?

January 26, 2022 by
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Even the most intrepid cooks have a dish or two that strikes fear in their hearts. For some it's pie crust, for others it's certain cuts of meat, or it could be a kitchen tool that terrifies them. Whether it's due to past failures, injuries, or just a deep-seated fear of disappointing dinner guests, most cooks have a dish that… read more

Valentine’s Gift Guide for the Cookbook Lover & Giveaway

January 26, 2022 by
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Today, I've put together a gift guide to offer some inspiration for Valentine's Day. Along with the gift guide, I am including a worldwide giveaway prize package of a BonJour Voyager Glass Teapot, a set of BonJour Cappuccino Cups Set, and a BonJour Pro Torch along with three cookbooks Cake: Layered, Frosted, Sliced & Shared by Brooke Bell; In Love… read more

January 2022 New Cookbook Review

January 26, 2022 by
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I was hoping that once 2022 arrived we wouldn't be having the same issues as we experienced in 2020 and 2021. But, alas, publication dates are moving about and a dozen of this month's titles were pushed forward. The 2022 preview post is being updated weekly - new additions and revised release dates are added at the top of each… read more

Celebrate Burns Night with these foods

January 24, 2022 by
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While we can't possibly post about each and every celebratory food day, some occasions do call for recognition. One of these is Burns Night, which honors the January 25 birthday of revered Scottish poet Robert Burns. (It's also the day before my birthday so I have extra reason to celebrate my fellow Aquarian.) Delicious Magazine (UK) recently posted their perfect… read more

January 2022 EYB Cookbook Club Summary

January 23, 2022 by
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Each month we offer at least four cooking options in our Eat Your Books Cookbook Club. This month we have been cooking from: Cookbook: A Cook’s Book: The Essential Nigel Slater by Nigel SlaterClassic Title: The Kitchen Diaries: A Year in the Kitchen with Nigel Slater by Nigel SlaterBaking: The Best of Artisan Bread in Five Minutes a Day: Favorite Recipes from… read more

Food news antipasto

January 23, 2022 by
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In 2021, Kay Featherstone and Kate Allinson's Pinch of Nom Comfort Food was a runaway bestseller, and remains in the #1 position on Amazon UK's sales chart for nonfiction books. In general, cookbook sales are still going strong worldwide, but the distribution of sales is uneven, at best. According to The Sunday Times (possible paywall), while some books like the… read more

This week: Breads of the world, recipes, cookbook previews and more

January 21, 2022 by
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As I was relaxing and scrolling YouTube, I came across a video of how bakers in Samarkand bake 12,000 loaves of their unique bread a day. There are several videos on this subject if you want to explore more. I find it fascinating how they shape their bread and almost dive into the ovens to attach it to the hot… read more
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