Want to avoid advertising?

Join as Premium member »

Featured Cookbooks & Recipes

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.

Remember you can add any of these online recipes to your EYB Bookshelf - it's a great way to expand your personal recipe collection.

Happy cooking and baking everyone!


From blogs & magazines:


Apple Flan Tartlets from indexed Sweet Paul Magazine 

Pumpkin Cream Cheese Muffins from My Baking Addiction, added with the Bookmarklet


5 pesto recipes from the October issue of indexed BBC Good Food Magazine

 
From UK books:


3 recipes from The Gastropub Cookbook: Another Helping by Diana Henry

 
From AUS/NZ books:


9 recipes from Delicious: Indulge by Valli Little

 
From US books:

6 recipes from Mexican Flavors: Contemporary Recipes from Camp San Miguel 
by Hugh Carpenter
Enter our giveaway (Ends Sept. 23rd)

13 recipes from Poulet: More Than 50 Remarkable Meals That Exalt the Honest Chicken by Cree LeFavour, indexed by an EYB member


28 recipes from Mother's Best: Comfort Food That Takes You Home Again
by Lisa Schroeder & Danielle Centoni

 

Embrace the ebb and flow of seasons with Annabel Langbein

Annabel LangbeinPopular author Annabel Langbein follows the rhythms of her New Zealand garden in her latest cookbook, Through the Seasons. (EYB members in Australia and New Zealand can enter our contest for a chance to win one of three copies of the book.) She celebrates the timeless cycle of growing, harvesting, cooking, and sharing food by highlighting fresh ingredients from every season in simple, delicious recipes. We asked Annabel to discuss her cookbook and its companion television series, and to describe her food philosophy.

------------------------------------------------------

This is your 21st cookbook. What's new and different about this book?

This book follows the rhythm of the seasons in my garden, and is a partner to my third TV series of the same name (screening 7pm Saturday nights on TV One). Being my 21st book, it felt like a coming of age when I was making it. I put layers and layers into it, drawing on all the knowledge I have about plants and gardening as well as my interest in sustainability, then transferring that to the plate. The recipes are fresh and seasonal and draw on influences from my travels all over the globe with a mix of Mediterranean and Asian flavours. Also, subconsciously I ended up making a lot of vegetarian food. The book mirrors the way we eat at home and I think it's just the way we eat now - it's much lighter.

Why did you decide to theme this book "Through the Seasons"?

Living in Wanaka there is such a dramatic sense of seasonality - but though the winters are cold and bare there is still an amazing amount to eat in the garden. Being there and seeing the ebb and flow of seasons makes you far more aware of how things grow and what is ready when, and I wanted to show people how to work with that, and help people to cook more resourcefully and more sustainably.

What's your food philosophy?

For me it is about the way food connects us to nature and the environment, to our own and other cultures and the world around us, to family and friends as well as to our own creativity. In my own life I have found that cooking is a way to feel grounded, and bringing people together around the table is such a great way to have fun and create a sense of belonging.

What is it about your recipes that makes people so passionate about your books?

I want people to have a great experience when they cook with me, so they can discover how easy it is to have fun in the kitchen and feel empowered, rather than being daunted or finding it a chore. So I spend a lot of time thinking how to make the process easier, and more straightforward, working out any pitfalls as well as shortcuts with the aim of making recipes that taste really good and are usually pretty healthy, but are a snap to put together.

What are your favourite recipes in this book?

They are all favourites, and things I love to make - whether something humble and honest and so inexpensive like the bulgur and lentil kofte, or the freshest tuna nicose salad, or a buttery, crisp honey mille-feuille packed with blueberries, it's food that works for all sorts of different occasions as well as different seasons. Throughout the book I have included "Through the Seasons" recipes, with suggestions for substitutions depending on the season. They're a really useful toolkit of recipes that you can make with whatever fresh produce you have at hand.

You have sold more than two million books, won numerous international awards and produced and starred in your own television show. What has been your proudest moment?

There have been lots of exciting moments, but I think one of the highlights would have to be getting a letter from some refugees to tell me that they had been so inspired by the show that they were making gardens and cooking the food in the refugee camp. Being useful, relevant and helping to create change - these are things that make my spirit soar.

This new book is accompanied by a 13-part TV series. How is the process of making TV different from making a book?

We shoot hours and hours of TV to get to 22 minutes of a finished programme - it's so layered and there are so many things to consider, especially the light. When you make a recipe for a book, you think about it, write it down, get the ingredients and then run it though its paces in the kitchen to get down to a formula that is easy to follow and hopefully bulletproof. Take it onto the screen and you need to shoot it from different angles and show the different stages from different angles and make sure that you don't have a greasy mark on your shirt. There are so many people all doing different jobs - sound, light, camera... But it's such fun!

What made you decide to write cookery books? 

My mother was a home sciences graduate, so some of my earliest memories are of perching on a stool in the kitchen, watching her cook and waiting to be given the beater to lick. I was a bit of a hippy in my youth. I left home at 16 and spent at few years living off the land, cooking over an open fire, trapping possums in the Ureweras and jumping out of helicopters to recover live deer. And all the time I was cooking from the Julia Child recipe book my mother had given me when I was 14.
In my 20s I realised food was where I wanted to build my future but I wasn't sure where to start, so I wrote to Julia Child, asking for advice. When she wrote back I sold up the film catering business I had established and headed for New York to study culinary anthropology and nutrition. It got me thinking about how food is a constant thread that brings people together and wondering how I could share my skills and knowledge to empower others. I began my writing career with a fortnightly food column in a national magazine, then decided to create a book of some of my columns. Instead of taking the project to an established publisher, I designed, edited, published and distributed it myself, leading to the creation of my multi-media company Annabel Langbein Media. Twenty-one books later, the rest is history!

How can people find out more?

To find out about my book and TV series visit my website or follow me on Facebook. To see videos from the series subscribe to my YouTube Channel.

Cookbook Giveaway - Through the Seasons

Through the Seasons is Annabel Langbein's 21st cookbook and features recipes inspired by her New Zealand garden's ebb and flow throughout the year. You can read our author interview with Annabel where she discusses the cookbook as well as her food philosophy.

We're delighted to offer 3 copies of Through the Seasons to EYB members in Australia and New Zealand only. Enter by clicking on the contest below. Please note that while one of the entry options is to answer a question in the comments, you must enter through Rafflecopter or your entries won't be counted. The contest ends October 17, 2014.

 

Alta Editions Kickstarter features a "pioneering digital cookbook"

Alta Editions

Alta Editions, publisher of award-winning digital cookbooks like Laurent Gras: My Provence and The Journey, was launched a couple years back as a project inside a large mobile content company. Earlier this year, the team that started Alta purchased the business from the parent company. This independence, while fostering continued innovation in digital cookbooks, comes with a catch: fewer resources available for publishing. So Alta is turning to Kickstarter to fund its latest project called Unconventional, the next release in the Cooking Series.

Unconventional will feature "delicious recipes and stories from rising star chefs" including Jesse Schenker, Jehangir Mehta, and Francisco Migoya, head chef at Modernist Cuisine. Veteran food photographer Evan Sung will be shooting all photos including step-by-step photos and short videos. Unlike other e-cookbooks, all of Alta's cookbooks are available online so you don't need any specific reading device or app - you can log in from your phone, tablet, or computer. Alta also promises plenty of helpful tips, instructional videos, shopping lists, and other interactive features.

Most of the cookbook development, such as recipe testing and editing, is complete, but funds are still needed to complete the photo shoot and for final design and production work. Some of the backing options include one-year and  lifetime subscriptions to the Alta Editions Cooking Series. If you're interested in backing this project, you need to act quickly - the campaign ends on October 3.

Alta believes "innovation is critical for the future of cookbooks in a world where bookstores are slowly disappearing and where the majority of cooks look to Google and online recipe databases for inspiration." They hope to create better online content by "combining the quality of traditional cookbooks (i.e. professionally-tested and edited recipes, top notch photography and quality writing) with the convenience, interactivity and the social capabilities of the web." You can learn more about My Provence and other Alta Editions books in our publisher profile.

Stamp of approval

James Beard stamp

The U.S. Postal Service is honoring five influential chefs in a new series of postage stamps. The Celebrity Chefs series recognizes icons like teacher and author James Beard, whose stamp is now available for pre-order (it will be officially released September 26). According to the U.S.P.S. website, these chefs "invited us to feast on regional and international flavors and were early but ardent champions of trends that many foodies now take for granted. As they shared their know-how, they encouraged us to undertake our own culinary adventures."

The stamps feature illustrations designed by Greg Breeding in a style meant to resemble oil paintings. Jason Seiler created the art for the James Beard. The design of the selvage represents "a white china plate resting on a fine linen tablecloth."

Although the U.S.P.S. website is mum about the other four chefs in the series, Eater reports that they are "Chinese food champion Joyce Chen, legendary cookbook author Julia Child, Southern cooking ambassador Edna Lewis, and South American chef Felipe Rojas-Lombardi." The Postal Service is on a food-themed roll,  as they released a series of farmers' market stamps in August.

What do you think about the Postal Service's choices? Who else would you like to see honored on a stamp?

Behind the scenes with a cookbook editor

Cookbooks

Have you ever come across a cookbook that made you think "wow, someone was brave to take a chance on this book"? Then you'll love reading about cookbook editor Rux Martin of Houghton Mifflin Harcourt. She specializes in cookbooks, narrative nonfiction on food, and diet books, and has worked with storied authors like Dorie Greenspan, Mollie Katzen, Jacques Pépin, and Ruth Reichl. Martin has edited several best-selling cookbooks including Hello, Cupcake! and Around My French Table  as well as quirky tomes like The Essential Scratch and Sniff Guide to Becoming a Wine Expert. Food writer Dianne Jacob provides an enlightening interview with Martin, where she dishes about about the cookbook market and trends, the importance of great photography, and how food blogging has changed the industry.

In addition to discussing trends in cookbooks (one of which is eclectic artwork), Martin provides advice for would-be authors. Prospective authors should realize that "there is a hugely shrinking space at all of the major retailers, that independent booksellers are still going out of business, that more cookbooks are being sold every day, and that in big box stores, they give less and less space to cookbooks." This means fierce competition as publishers fight over shrinking shelf space in bookstores.

When asked about what was new in the realm of recipe writing, Martin responded with an interesting perspective: "The world of the bloggers has perhaps resulted in more borrowing of recipes. In the past they would be considered stolen. You're supposed to be doing genuinely original work, giving full attribution as to how your recipe came into being. If you used a crust from so and so and a filling from so and so and put them together, and you say so, that's honest."

Read the full article to find out more, including how food bloggers have changed the cookbook industry.

Faster! Easier! Simpler!

At the end of this month, Nigel Slater's Eat will be published (in the U.S., anyway.  I think it came out in fall of last year in the UK).  I'm a fan of most Slateriana, so when the book arrived this week, I dove right in.  Instead of the usual Slater ramblings in lush prose, I found a trim little volume chock full of 5- or 6-ingredient recipes.

First of all, I was charmed by the format. And I like books that encourage you to believe inspiration - lots of it - is right around the corner, even in the most apparently boring fridge.  

But the second thing that occurred to me was that this book, the "easy" book, was a familiar friend and almost its own genre.  The easy book is never an author's first book.  Often the first is an ambitious book, filled with memoir-y anecdotes and an eclectic range of recipes, to introduce the author to the public.  Then there's a book about a specific technique or ingredient or region the author loves.  And then, after a while, you get the easy book.  (For restaurant chefs, it goes restaurant book - at-home book - cooking with kids or for a crowd.)

It didn't actually work that way for Slater. But if you look around, you'll notice that most well-known chefs have an Easy or a Fast book on their list.  There's Nigella Express.  There's Mario Batali's , Molto Italiano (Actually there are three Molto books, all "simple" or "easy".)  Jacques Pépin, Sara Moulton, Jamie Oliver, Melissa Clark - all cooks of varying renown.  But each one's gotten their Easy on at one point or another.

I always love these books, but for some reason they don't end up on the downstairs use-it-all-the-time shelf.   I don't know why - goodness knows I could use a bit more Easy in my life. But it always seems like the books that end up getting loved to bits in my kitchen are the highly focused or long-labored-over, Trust Me, I'm Authoritative books. 

How about you? Are there any Quick, Fast, Easy, or Simple books you just can't do without?

Netflix announces The Chefs Table documentary series

Massimo Bottura   Francis Mallman

Food lovers are eager to learn about their favorite chefs' opinions, techniques, and paths to culinary success. Even if we don't have the opportunity to eat at their restaurants, for some chefs we can catch a glimpse of them through their cookbook writing. Soon Netflix will make it easier to discover what makes world-famous chefs tick with a documentary series set to debut next year in all markets where Netflix is available. The series will first focus on Massimo Bottura, founder of Modena's Ostera Fancescana and author of Never Trust a Skinny Italian Chef (coming soon to a cookbook store near you). 

Other chefs to be profiled include Sweden's Magnus Nilsson, Ben Shrewry of Attica restaurant in Melbourne, Dan Barber of Blue Hill in New York, Buenos Aires chef Francis Mallmann, and Niki Nakayama of N/Naka in Los Angeles. This is the first documentary series commission by Netflix, and director David Gelb (best known for the award-winning Jiro Dreams of Sushi) will be overseeing production.

Photos of Massimo Bottura and Francis Mallmann from the EYB Library

Featured Cookbooks & Recipes

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 Bookshelf. (Make sure that you are signed in first.)

All the recipes we feature in these weekly round-ups have online links so you can add any of them to your Bookshelf. Happy cooking & baking everyone!
From UK books:


Many recipes + 3 videos from Plenty More by Yotam Ottolenghi


3 recipes from Tea Fit For a Queen by Historic Royal Palaces

 
From AUS/NZ books:


14 recipes from Monday Morning Cooking Club: The Feast Goes On


2 recipes from Bread Revolution: Rise Up & Bake by Duncan Glendinning & Patrick Ryan, indexed by an EYB member

 
From US books:


17 recipes from À la Mère de Famille: Recipes from the Beloved Parisian Confectioner 
by Julien Merceron


2 recipes from The Ancestral Table: Traditional Recipes for a Paleo Lifestyle 
by Russ Crandall, indexed by an EYB member 

Pick a perfect pear

Pear Tart 

Crisp mornings and shortening days herald the arrival of fall and with it, fall fruits such as pears. Jacques Pépin notes in Sweet Simplicity that pears are regarded in France as "the king of fruits," and indeed pears shine in both sweet and savory applications. Indexed blog The Kitchn's provides a refresher on how to choose, ripen, and store pears. Unlike many other fruits, pears ripen best off the tree, and you can time the ripening to fit your schedule. According to The Kitchn, "If you are looking for a ripe pear to eat immediately, press a finger gently into the top of the pear just where the stem joins the fruit. If it just starts to give there, the fruit is ripe." If you want to use the pears in a few days, make sure the tops are still hard. You can hasten the ripening process by putting pears into a paper bag with apples or bananas.

Asian pears are completely different in taste, texture, and shape than European pears. They possess different criteria for judging ripeness, and one of the key indicators is color: "If you are looking for a ripe pear to eat immediately, find a browner or more yellow-colored pear with no green undertones. There should be no soft spots on the pears, and it should be very firm. If you want to eat the pears in a few days, green is fine."

For more information on the differences between varieties of pears, Epicurious offers a visual guide to the fruit, describing attributes of pears from Anjou (short and squat, best for eating raw) to Taylor's Gold (from New Zealand and perfect for jams, jellies, and sauces). While the Epicurious list contains many varieties, notably missing are Seckel pears, tiny pears that make for great individual whole-pear dessert presentations.

Get started with this fall's pear crop with these great recipes from the EYB Library:

Tray-baked meringue with pears, cream, toasted hazelnuts and chocolate sauce from Jamie at Home
Asian tofu tacos with hoisin slaw
  from The Sprouted Kitchen
Roasted squash, pear, and ginger soup
from Vegetable Soups from Deborah Madison's Kitchen
Pear and almond tart
from Smitten Kitchen (pictured at top)
Pears in rose syrup
from Delicious Magazine (Aus)
A Sunday roast of pork, perry, and pears
from Ripe: A Cook in the Orchard

What's your favorite pear recipe?

 



 

Seen anything interesting? Let us know & we'll share it!

Archives