How much is your cookbook collection worth?

July 23, 2025 by
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As a rule, cookbook collectors are not in it for the money. Most of us love to cook (and/or bake), appreciate the advice and inspiration that cookbooks provide, and enjoy learning about different cultures through the lens of food and cooking. We generally do not measure the value of the book by dollars and cents, but that does not mean… read more

A love letter to Sift by Nicola Lamb with a giveaway

July 23, 2025 by
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Enter our worldwide giveaway to win one of four copies of Sift: The Elements of Great Baking by Nicola Lamb. Two copies set out for the UK and two copies worldwide outside of the UK. If you are a baker, you most likely know about Nicola Lamb and her amazing book Sift. This book has won numerous awards including a… read more

Costco’s ‘Holy Grail’ item

July 22, 2025 by
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In a recent thread on the Costco Reddit forum, one Redditor asked a simple question that garnered a flurry of responses. The question was "What is your holy grail Costco item?" The most upvoted response was not the rotisserie chicken, the tequila, or even the iconic $1.50 hot dog. What people really love, it turns out, are big bags of… read more

The Salad Lab Cookbook Giveaway

July 22, 2025 by
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Enter our US giveaway to win one of two copies of The Salad Lab - Whisk, Toss, Enjoy!: Recipes for Making Fabulous Salads Every Day by Darlene Schrijver. When Darlene Schrijver was compiling her favorite salad recipes for her daughter who was off to college a friend asked, “Why don’t you film the directions for making recipes instead and post… read more

So Easy So Good Cookbook Giveaway

July 21, 2025 by
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Enter our US giveaway to win one of two copies of So Easy So Good: Delicious Recipes and Expert Tips for Balanced Eating by Kylie Sakaida. Kylie Sakaida is a registered dietitian, content creator, and the New York Times bestselling author of So Easy So Good. Her popular TikTok, Instagram, and YouTube accounts feature tips, tricks, and nutrition advice mixed… read more

Food news antipasto

July 20, 2025 by
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If you are the sort of person who likes to look at a dessert menu before you even order your main course, we have two articles you might want to peruse. First up is a growing trend in dessert-only restaurants. These places offer inventive menus that often include dessert and wine pairings. Says pastry chef Will Goldfarb, “There’s this appetite… read more

Baking Nation newspaper debuts

July 19, 2025 by
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We might be losing Cook's Country, but a new print publication has just launched that could ease the pain. The Kindness Company, has just released its first issue of what it bills as a "baking newspaper," titled Baking Nation. The first issue is billed as a "true collector’s piece for baking lovers everywhere!" It sounds like there are additional items… read more

A preview of Dorie’s new book, adding photos to the Library, events and more

July 18, 2025 by
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Our beloved Dorie Greenspan's new book Dorie's Anytime Cakes will be released on October 21st, 2025! Dorie's book tour has been added to our Calendar. Be sure to see if Dorie will be in your area. Preorders are very important to authors and publishers so if you are going to order this book do so now. Using our BUY BOOK… read more

Lost tool lament

July 18, 2025 by
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Back in 2021 I wrote about my favorite kitchen tools and noted that one of them was an inexpensive loop-type melon baller. A few years earlier, I wrote about not-quite-desert-island tools and a squeeze-to-open tea infuser made the list. Both of those beloved objects bit the proverbial dust a couple of months ago. While it was easy to find a… read more

New cookbook publishing imprint from HarperCollins

July 17, 2025 by
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Proof that cookbooks continue to outperform other publishing genres, Harper Influence, an imprint of HarperCollins, announced a new cookbook imprint earlier this week. Named Bite Books, the imprint is partnering with Studio Ramsay Global, Gordon Ramsay's television production company. This marks a further expansion of Bite, the food brand and entertainment platform that is a collaboration of Studio Ramsay Global… read more

An ode to orange blossom water

July 15, 2025 by
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Rose water and lavender are polarizing ingredients, called out by people who think they make a food or drink taste too much like soap. Far less polarizing is another floral flavor often used in Middle Eastern cuisine: orange blossom water. Serious Eats' Laila Ibrahim recently posted a love letter to this heady ingredient, extolling its virtues in a variety of… read more

Food news antipasto

July 13, 2025 by
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Are you getting the recommended daily amount of vegetables? If not, you might want to order dessert. No, that is not an error - more and more restaurants are adding vegetables, along with other savory elements, to their desserts. Eater's Bettina Makalintal tells us more about this intriguing restaurant trend. Earlier this week we learned the sad news that America's… read more

Celebrate Bastille Day with French food

July 12, 2025 by
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Spectacular firework displays in July aren’t limited to the United States. Ten days after America’s Independence Day, the French also have their own red, white and blue holiday. Called Bastille Day by English speakers, the day is known to the French as “La Fête Nationale,” and it celebrates the anniversary of the liberation of France marked by the storming of… read more

Fair food fever

July 10, 2025 by
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State fairs in the US are filled with agricultural exhibits, carnival rides, crafts, concerts, and, of course, food. Oodles and oodles of food, with plenty of items "on a stick" for convenience as you squeeze your way through the crowds. I know people who will map our their state fair excursion to make sure they can enjoy all of their… read more

Pull Up a Chair – Cookbook Giveaway

July 10, 2025 by
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Enter our US/CA giveaway to win one of three copies of Pull Up a Chair - Recipes for Gatherings Big and Small, Morning to Night by Martha Collison. At just 17, Martha Collison became the youngest contestant ever on The Great British Bake Off's fifth series in 2014. Since then, she's built an impressive career as a food writer, broadcaster,… read more

When bad people use good recipes

July 9, 2025 by
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Nagi Maehashi, the woman behind the popular blog RecipeTin Eats, spent countless hours perfecting the Beef Wellington recipe published in her first cookbook, Dinner. The recipe has recently gone viral, but not for a good reason. Convicted murdered Erin Patterson allegedly used Nagi's recipe when she prepared the dinner at which she poisoned four of her in-laws, killing three of… read more

Your Nutella is safe with me

July 8, 2025 by
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Closeup of a jar of chocolate hazelnut spread with two slices of artisan bread out of focus to the left.
Classic food pairings like apple and cinnamon, peanut butter and jelly, or tomato and basil work together for many reasons. Complex chemical compounds play off each other and cultural factors can also play a role in how we perceive certain combinations of flavors. For most people these couplings seem natural and elevate the separate components to exceed what each offer… read more

August 2025 Great Big Cookbook Club Summary

July 8, 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 world and we’d like to highlight those for those members who might want to cook or bake something other than our choices.  I will update this post as clubs make their August choices. Something that has… read more

Food news antipasto

July 6, 2025 by
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The strawberries and cream sandwich from Marks & Spencer has taken England by storm. People who enjoy this dainty treat, inspired by the Japanese "sando" may be dismayed to learn that it could soon be subject to the 20% VAT on desserts. According to VAT expert Simon Knivett: “If the bread is sweetened and the product is held in the… read more

Getting to the heart of it

July 6, 2025 by
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After I learned a few years ago that Italian amaretti are traditionally made with apricot kernels, I thought it would be fun to make them someday. Recently I bought apricots and decided that someday was now. After using the fruit in a cake, I stashed the pits in a mason jar until I had enough time to tackle the project.… read more

UK Food Festivals

July 5, 2025 by
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I was going to highlight these events in my next weekly roundup but as one of these festivals is coming up soon - I wanted to alert our UK Members who may wish to make plans to attend. Delicious has an exhaustive list of food festivals that you can check out as well organized by region including Scotland and Ireland.… read more

The history of barbecue

July 4, 2025 by
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This weekend, grills across the US will be blazing with a multitude of meats, vegetables, and fish set atop the racks. Some will enjoy quickly cooked items like hot dogs and hamburgers, but in many households (mine included), low and slow barbecuing will take place. The roots of barbecue date back centuries, and its modern day incarnation owes a lot… read more

Can the can continue?

July 2, 2025 by
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Del Monte Foods, one of the largest canned fruit and vegetable processors in the world, filed for bankruptcy earlier this week. The filing aims to stabilize the company with interim financing until a sale of the company can go forward. In addition to the canned goods carrying the 139-year-old company's iconic logo, Del Monte owns the Contadina tomato brand, College… read more

Any way you slice it

July 1, 2025 by
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A reader comment to a recent article in The Guardian asked why bread slices have gotten thicker over the years. The same reader lamented that you cannot find thin sliced bread in the supermarket any more, and that by making the slices thicker, food companies were contributing to obesity issues. While I do not know if bread has actually gotten… read more

Introducing libraries to EYB at ALA

July 1, 2025 by
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In Sunday's Food News Antipasto, Darcie wrote about our experience at the American Libraries Association (ALA) Conference this past weekend - meeting hundreds of librarians, having dinner with the authors of the upcoming stunner Heartland Masala and having fun chats with EYB members who dropped by our booth. The reaction from librarians to our new library feature was overwhelmingly positive… read more
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