14,000 books indexed, cookbook trends, EYBD Previews, recipes and more

March 7, 2025 by
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We are pleased to announce that over 14,000 books have been indexed. Our Library has a great mix of new releases, classic cookbooks and even Member Indexed non-English titles! In addition to these titles, we have connected the EYB database to ckbk’s library of digital cookbooks. ckbk is a cookbook subscription site where you can access the full content of over 960 great… read more

Rum’s dark and stormy history

March 6, 2025 by
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In modern society, rum is associated with parties, revelry, and generally good times. However, the spirit has a dark past, as Douglas Blyde of The Standard explains. Rum didn't start out with daiquiris, mojitos, and pina coladas. Instead, its history involves slavery, the British navy, colonization, and profiteering. Blyde's recounting of the sugar cane spirit is lively and gets right… read more

This problem stinks (literally)

March 5, 2025 by
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For the first time in my adult life, I have long(ish) hair, down past my shoulders. A couple of years ago I abandoned short cuts like pixies and French bobs, allowing my mane to grow with abandon. Part of the reason for this transformation is that since I entered menopause, my formerly stick-straight hair has developed into gorgeous (according to… read more

Meatsmith – Review and Promotion

March 5, 2025 by
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Enter our worldwide giveaway to win one of three copies of Meatsmith - Home Cooking For Friends And Family by Andrew McConnell and Troy Wheeler. Andrew McConnell's culinary odyssey began in Melbourne, where he first donned a chef's whites as an apprentice at the prestigious Grand Hyatt Melbourne. This early experience would set the stage for an extraordinary career that… read more

How king cake inspires community

March 4, 2025 by
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Today Mardi Gras ended in New Orleans with the Fat Tuesday parade. One of the parade's most well-known features is that participants throw items to the crowds along the parade route. These range from strings of purple, gold, and green beads to stuffed animals to (inexplicably) toilet plungers, and this year, a new item: a cookbook. A dance group called… read more

Food news antipasto

March 3, 2025 by
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stack of three pancakes topped with slices of banana and syrup on a white plate
It's been a while since I shared a post from Vittles, which is hosting some of the best short- and medium-form food writing around. This week a post caught my eye about the intersection of autism and cooking. Charlie Benjamin writes about the struggles he had with chopping onions, and how the seemingly simple task would sometimes drive him to… read more

Making bread the star of dessert

March 1, 2025 by
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Using stale bread in desserts is nothing new; bread pudding is centuries old. Different cultures have put their own spins on it, from France's pain perdu to India's shahi tukra. Today, pastry chefs are finding creative new ways to use leftover bread, using it as a critical ingredient in sweet treats like ice cream (gift link to NYT article). Bread… read more

Finding joy in the dishes

February 27, 2025 by
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dirty dishes after dinner lie in the sink, cleaning the table in the kitchen
There are two types of people in the world: those who hate doing the dishes and those who are happy to take on the task. I am the former, and often decide what to make for dinner based on how many items will need to be washed afterward, and whether those pans and dishes can be washed in the dishwasher.… read more

Who invented pizza bagels?

February 26, 2025 by
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four pepperoni pizza bagels are shown on a dark baking sheet. Basil leaves sit to the left of the image, and a small metal measuring cup placed next to the bagels holds grated cheese.
I recently stumbled across a fun blog called Snack Stack, which touts itself as "an agreeably nerdy newsletter about the cultural history of snacks and other foods around the world." Snack Stack is a one-man operation, where food and travel writer Doug Mack takes deep dives into the history of foods from candies to drinks to ready-to-eat items like Spaghetti-Os.… read more

160-year-old cookbook gets a brand new edition

February 25, 2025 by
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Back in 2019, we wrote about the work of Juli McLoonen and Jan Longone, the University of Michigan Special Collections Curator and Adjunct Curator, to boost interest in the oldest known cookbook authored by a black woman. Longone found a copy of A Domestic Cookbook by Malinda Russell, published in 1866, at the bottom of a collection of donated books. For years, a digital… read more

February 2025 New Cookbook Review

February 25, 2025 by
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February is the calm before the storm of Spring cookbook releases as typically March and April are packed with loads of new titles. Our 2025 Cookbook Preview Post is continually updated. Don’t forget that you can create a wishlist and share it with your loved ones. Our February 2025 EYB Cookbook Club Summary and March 2025 Great Big Cookbook Club Summary  can be found at the… read more

Food news antipasto

February 23, 2025 by
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We'll start off this week's edition with some relatable news (at least I was able to relate to it): an opossum ended up at an animal rescue facility after it devoured an entire Costco chocolate cake. Luckily, the critter was able to make a full recovery and return to the wild after arriving in some distress. The Nebraska wildlife center… read more

February 2025 EYB Cookbook Club Summary

February 23, 2025 by
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Each month we previously offered at least four cooking options in our Eat Your Books Cookbook Club. This summer we cooked our favorite recipe from any cookbook, magazine, blog or online option and had a huge increase in participation and after a poll in the group we have decided to allow posting from all cookbooks and to offer one featured cookbook.… read more

How to fix a broken emulsion

February 23, 2025 by
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Time may mend a broken heart, but it's not going to fix a broken emulsion. However, there are other ways to bring your sauce back together if it separates, as Chowhound's Nikita Ephanov explains. If it's been a while since you learned what an emulsion is in science class, here is a quick refresher: an emulsion is a mixture of two or… read more

How cookbooks can help build resilience

February 20, 2025 by
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I am an eternal optimist: no matter how bleak things look I always look for the silver lining or imagine a way the situation can turn out for the better. With all of the negative news out these days, this philosophy is becoming more difficult to maintain. Today's article from The Independent doesn't help; it provides another pessimistic forecast for… read more

Danube Cookbook Review and Giveaway

February 20, 2025 by
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Enter our US and UK giveaway to win one of two copies of Danube - Recipes and Stories from Eastern Europe by Irina Georgescu. Irina Georgescu holds a treasured place in my culinary library. Her previous works, Carpathia: Food from the Heart of Romania and Tava: Eastern European Baking and Desserts From Romania & Beyond captivated me completely. As I… read more

What foods do you look forward to the most for each season?

February 19, 2025 by
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Since the advent of refrigeration and air transport of foods across the globe, you can pretty much get any fruit or vegetable you desire any time of the year here in the US. However, there is a vast difference between commercially grown strawberries, plucked before they are actually ripe and shipped halfway around the world, and the first berry from… read more

Why is this Australian cookbook selling for $250?

February 18, 2025 by
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Back in 2015, Australian blogger Belle Gibson rocketed to fame after claiming that she beat brain cancer not through modern medicine but rather by changing her diet. She published a cookbook, The Whole Pantry, and developed an app of the same name, promising to contribute a portion of the proceeds from both to charity. After charities claimed they had received… read more

Rooza by Nadiya Hussain – Cookbook Review and Giveaway

February 17, 2025 by
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Enter our US giveaway to win one of two copies of Rooza: A Journey through Islamic Cuisine Inspired by Ramadan and Eid by Nadiya Hussain. Nadiya Hussain's star has continued to rise since winning The Great British Bake Off in 2015. Authoring ten cookbooks and several children's titles along with many cooking shows. In Rooza, Nadiya describes Ramadan as an… read more

Food news antipasto

February 16, 2025 by
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With Robert F. Kennedy, Jr. appointed as the US Secretary of Health and Human Services, raw milk advocates believe there is potential for increased availability of raw milk products. Currently, regulations vary from state to state with some allowing raw milk sales and others banning the practice. The Bittman Project recently posted a lengthy piece about the pros and cons… read more

Sweet and salty contraband

February 14, 2025 by
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white bowl on a white background with red Swedish fish candy and black licorice jelly beans
Many food additives that are allowed in in other countries are banned by the EU and UK: ingredients such as brominated vegetable oil and bleached flour and additives including certain food colorings. These ingredients have been linked to a variety of health issues including cancer. Normally this isn’t something that would cause a stir, but demand for US snacks and… read more

2025 cookbook news, recipes, EYBD Previews and more

February 14, 2025 by
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In our last roundup, I shared some cookbook highlights of 2025 with our Members. This week I will cover a few more. I have been updating the 2025 Cookbook Preview post and they keep rolling in. If you are like me, your wishlist is growing by leaps and bounds. In the aforementioned roundup - I shared the publication date for… read more

March 2025 Great Big Cookbook Club Summary

February 13, 2025 by
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As our members know, each month we offer several cooking options in our Eat Your Books Cookbook Club. There are other fun cookbook clubs around the interwebs and we’d like to highlight those for those members who might want to cook or bake something other than our choices.  We want to get this information out to you so you can prepare… read more

How the ‘Shirley Temple King’ is changing restaurants

February 12, 2025 by
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When I was a young girl, my grandfather would occasionally pick me up to take me to my grandparents' farm for the weekend. On the way home we would stop at a local bar, where he would have a beer with his buddies while I nursed a Shirley Temple. At five years old, I thought that was the height of… read more

The pursuit of the perfect boiled egg

February 12, 2025 by
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In a quest for perfection, people can fall down some interesting rabbit holes. They will go to lengths that makes the average person scratch their head in puzzlement. This is true of nearly any human endeavor, and perhaps especially so for cooking. There are bakers who weigh the most minute quantities of ingredients in tenths of a gram, espresso connoisseurs… read more
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