Want to avoid advertising?

Join as Premium member »

Featured Cookbooks & Recipes

Finding the best recipes amongst the millions online is not easy - but you don't have to! The team here at Eat Your Books, searches for excerpts from indexed books and magazines and every week we bring you our latest finds. Every day recipes are added from the best blogs and websites.

As a member, you can also add your own favorite online recipes using the Bookmarklet. With EYB, you can have a searchable index of all your recipes in one place!

Happy cooking and baking everyone!

From magazines:

4 salmon recipes from the October issue of indexed Food & Wine magazine

From UK books:

14 recipes from Tacopedia: The Taco Encyclopedia by Deborah Holtz & Juan Carlos Mena
Enter our giveaway (Ends Oct 27th)
And don't forget you can buy any Phaidon cookbook at a  35% discount on their website!

13 recipes from Our Korean Kitchen by Jordan Bourke & Rejina Pyo

7 recipes from Magic Cakes: Three Cakes in One! 
by Christelle Huet-Gomez, indexed by an EYB member
From AUS/NZ books:

15 recipes from Maggie Beer's Spring Harvest Recipes
Enter our giveaway (Ends Oct 26th -- AUS only)

Kitchen art

cubed food

When you think about designing a kitchen, most of the thoughts revolve around the mechanics of it: what kind of cabinets do you want, how should you arrange the workspace, which countertop materials do you think will work best, and so on. Colors and textures play a role, too. But once it's all done comes another topic that doesn't usually rise to the top of planning: what do you use to decorate your kitchen?

There are a plethora of websites that will help you find ideas for objects d'art ranging from the useful (decorative pot and lid racks or tool organizers) to the gorgeous but impractical (a wall of kitchen herbs). People with small kitchens like items that both look good and serve a purpose, but those who have more space often choose to display beautiful photographs or illustrations of food that don't serve double duty. We stumbled across the intriguing, abstract food photograph pictured above (from Lernert & Sander) through indexed blog Chocolate and Zucchini's email newsletter. (Consider subscribing to the newsletter; it's always filled with interesting links.)

The "cubist" photo above was commissioned by Dutch newspaper De Volkskrant and is available as a limited-edition poster from Lernert & Sander. (If you like it, brace yourself: it costs €125, excluding shipping.) What do you have hanging on your kitchen walls?

Influential chef Paul Prudhomme dies at 75

Paul Pruhomme's Louisiana kitchenWe have more sad news to report, as we have learned that legendary chef Paul Prudhomme passed away today at age 75. Prudhomme popularized Cajun and Creole cooking, elevating the status of those cuisines through his restaurants, cookbooks, and television programs.

New Orleans restaurateur Mary Sonnier, who worked for Prudhomme in the 1980s, says his vision for cooking was a drastic departure from the status quo. "He sort of started the whole farm-to-table movement," she said. "When we opened every night, we opened with a new menu. We didn't buy food for the menu, the menu was created based on what food we had."

Prudhomme influenced chefs in his native Louisiana as well as countless chefs and home cooks across the globe. In addition to running his flagship restaurant, K-Paul, he hosted several cooking shows, wrote numerous cookbooks, and created his own line of spices and seasonings.

Chef and author Anna Pump killed

Summer on a Plate cookbookChef and author Anna Pump, 81, died on Tuesday after being struck by a pickup truck as she was crossing Montauk Highway near the Bridgehampton Post Office (Long Island, New York) Monday evening.

Pump was a chef, cookbook author, baker, and innkeeper famous for her Hamptons bakery Loaves & Fishes. She authored several cookbooks, including the highly-regarded The Loaves and Fishes Cookbook, first published in 1985.

Pump was also a mentor to Ina Garten, who wrote the forward to Pump's most recent cookbook Summer on a Plate, and she was a frequent guest on Garten's Barefoot Contessa show on the Food Network. The driver of the vehicle who struck Pump has been identified and charged in connection with the accident.

Excerpts from The Silver Spoon Quick and Easy Italian Recipes

Summer rice salad

The Silver Spoon is the most influential and successful cookbook in Italy. Originally published in 1950, it became an instant classic. Translated and updated in 2005 by Phaidon, it is considered to be essential in every household. It was the first in a series of Silver Spoon-related cookbooks from Phaidon. The latest is The Silver Spoon: Quick and Easy Italian Recipes. In addition to offering a generous discount to EYB Members, Phaidon has graciously given us three recipe excerpts from the book to share with you. (You can also enter our contest for your chance to win a copy of the book.) Without further ado, here are three recipes from the book:

Pappardelle with Cauliflower and Gorgonzola
Pappardelle con Cavolfiori e Gorgonzola

Serves 4
Preparation 10 min
Cooking 25 min

1½ cups (7 oz/200 g) cauliflower florets
1½ tablespoons (¾ oz/20 g) butter
5 oz/150 g Gorgonzola cheese, diced
3-4 tablespoons milk (optional)
3 tablespoons olive oil
1 clove garlic
1 tablespoon chopped thyme
10 oz/275 g fresh pappardelle
1/3 cup (1 oz/25 g) grated Parmesan cheese
salt and pepper

Parboil the cauliflower in a medium saucepan of salted, boiling water for 5 minutes, then remove, using a slotted spoon, reserving the cooking water.

Melt the butter with the Gorgonzola in a small saucepan over low heat, stirring continuously and adding a little milk, if necessary. Do not let the mixture boil. Remove the pan from the heat.

Heat the oil in a large skillet or frying pan. Add the garlic and cook over low heat, stirring frequently, for a few minutes until lightly browned. Remove the garlic and discard. Add the cauliflower to the skillet and cook, stirring occasionally, for 5 minutes. Sprinkle with the thyme and season with salt and pepper.

Cook the pappardelle in the reserved cooking water, adding more boiling water, if necessary, for 2-3 minutes until al dente. Drain and add to the skillet with the cauliflower. Stir in the Gorgonzola mixture, remove from the heat, and serve sprinkled with the grated Parmesan. 

Summer Rice Salad
Riso in Insalata Estivo

Serves 4
Preparation 10 min
Cooking 20 min

1½ cups (11 oz/300 g) instant (easy-cook) rice
9 oz/250 g canned tuna in oil, drained and flaked
7 oz/200 g Gruyère cheese, diced
4 tomatoes, seeded and diced
2 tablespoons capers, drained and rinsed
3 tablespoons extra virgin olive oil
juice of 1 lemon, strained
8 pickled pearl (silverskin) onions
8 baby artichoke hearts or quarters in oil, drained
salt and pepper

Cook the rice in a medium saucepan of salted, boiling water until tender, then drain, rinse under cold running water, and drain again.

Meanwhile, put the tuna, cheese, tomatoes, and capers into a salad bowl. Add the rice and mix well so that it soaks up the flavors.

Whisk together the olive oil and lemon juice in a small bowl, then pour the dressing over the salad and toss. Finally, mix in the onions and artichokes and season to taste. Store in a cool place, but not in the refrigerator, until ready to serve.

CookiesCinnamon Cookies
Biscotti alla Cannella

Makes 30
Preparation 20-25 min
Cooking 15 min, plus cooling

2 cups (9 oz/250 g) all-purpose (plain) flour, plus extra for dusting
1 teaspoon baking powder
¼ teaspoon salt
2/3 cup (4½ oz/130 g) superfine (caster) sugar, plus 2 tablespoons for rolling
1 teaspoon ground cinnamon, plus 1 tablespoon for rolling, and 1 teaspoon for dusting (optional)
zest of 1 lemon, grated
5 tablespoons olive oil
3 eggs, beaten

Preheat the oven to 350°F/180°C/Gas Mark 4. Sift (sieve) the flour with the baking powder  and salt into a large bowl. Stir in the sugar, cinnamon, and lemon zest. Make a well in the center, pour in the oil and eggs, and mix until well combined. You might need to squeeze the dough together with your hands.

Line a baking sheet with parchment (baking) paper. On a plate, mix together the ground cinnamon and the sugar for rolling. Shape the dough into balls, roll in the cinnamon-sugar mixture, then transfer to the baking sheet and flatten slightly.

Bake for about 15 minutes, or until golden brown on the edges. Remove the baking sheet from the oven, let the cookies cool slightly, then transfer to a wire rack to cool completely.

Tidy up the edges with a cookie cutter and dust with cinnamon, if preferred.


Cookbook giveaway - The Silver Spoon Quick and Easy Italian Recipes

Silver SpoonThe publisher of the world's most trusted and bestselling Italian cookbook has just released the latest title in the Silver Spoon series of books, The Silver Spoon Quick and Easy Italian Recipes. This book is aimed at making easy and delicious meals in minutes. Each thoroughly tested recipe is accompanied by a colourful photograph. Recipes range from classics such as spaghetti carbonara and mushroom risotto to fish, soups, and luxurious desserts. You can peek inside The Silver Spoon Quick and Easy Italian Recipes with three recipes excerpts available on the EYB blog.

We're delighted to offer five copies of the book to EYB Members worldwide. One of the entry options is to answer the following question in the comments section of this blog post:

What quick pasta dish is your favorite go-to easy dinner?

Please note that you must be signed into the Rafflecopter contest before posting the comment or your entry won't be counted. If you are not already a Member, you can join at no cost. The contest ends November 4, 2015.

A new use for the old can of beans

 Vegan meringue

Canned beans are a time-saving shortcut to great dishes like hummus. But did you know that you can also use the liquid from those beans to make great desserts? According to The Washington Post, bean liquid can be used as an egg white substitute to make things like a vegan meringue.

This discovery has been credited to Joël Roessel, a 34-year-old opera tenor and vegan. He wanted to create a vegan version of floating islands, the merginue dessert.  Roessel published this discovery on his blog, Révolution Végétale, in late 2014, and "the concept quickly began to catch on with others, including Goose Wohlt. The American software engineer is credited with coining the word "aquafaba" - "aqua" for water and "faba" for beans - to describe the ingredient that most people simply pour down the sink."

In March, Wohlt posted his version of a vegan baked meringue, created from the liquid from a can of chickpeas and sugar, to the Facebook group "What Fat Vegans Eat". People there have run with the concept, using liquid drained from a variety of canned or cooked beans to create fluffy meringues and other treats like macarons and even Yorkshire pudding. No less an authority than Rose Levy Beranbaum has taken up the mantle, creating a vegan meringue recipe (pictured above). If any of you has tried this, we'd love to hear about your successes or failures with the concept.

Food styling pro tips

Salted chocolate caramel tart

It's been said that the internet was made for sharing photos of cats. For foodies, it seems like it was tailored for sharing food photos. Most of us have uploaded a photo or two to social media, whether as part of a blog or more informally. If you've ever wanted to make those food photos look like the ones in your favorite blogs and magazines, Serious Eats has the answers. They've assembled the best food styling tips to make those pictures swoon-worthy.

The first place to start, says food stylist Jason Schreiber, is with the food itself. "Not everything needs to be picture perfect," notes Schreiber, "but look for ingredients that are unblemished and have good shapes, especially if you'll be showcasing them raw." He likes shopping at farmers' markets, where you are likely to find more variety than the supermarket. 

If you can tell a story with your process, that may be even more visually appealing than the final product.  "Sometimes," Schrieber says, "the process is more interesting than the final product-you'll learn more about a spice rub when you can see the individual components being measured than when you just see a bunch of dry ingredients mixed together in a bowl."

The article also discusses the use of garnishes (keep them realistic; no one is going to eat an entire sprig of rosemary on a tart), the food stylist's tool kit (X-Acto knives and brushes make the short list), and other tips. Follow these rules and you'll be well on your way to great food photos.

Photo of Salted chocolate caramel tart from indexed blog Serious Eats

All-star dessert flavors

Tish BoyleTish Boyle is the editor of Dessert Professional magazine and the former editor of Chocolatier. She is the author of several books on baking and pastry, including Diner Desserts, The Good Cookie, and The Cake Book. Her articles and recipes have appeared in such publications as the Fine Cooking and Food & Wine, and Every Day with Rachael Ray. An experienced pastry chef who trained at Ecole de Cuisine La Varenne in Paris, she frequently serves as a judge in pastry competitions. Tish has just released a new cookbook called Flavorful: 150 Irresistable Desserts in All-Time Favorite Flavors. (Enter our contest for your chance to win a copy - US only.) The book explores recipes based on the nine most popular flavors in desserts. We asked Tish about the inspiration for her new cookbook:

You have written many dessert cookbooks, both professional level and for home cooks.  Where does Flavorful fall on the spectrum?

Flavorful is for the home cook. I included lots of details in the recipes, such as physical cues (i.e., "Bake the brownies until they are no longer shiny on top and a toothpick inserted into the center comes out with a few crumbs clinging to it."), so that novices as well as accomplished bakers can make them successfully. I find these details are particularly important when you're making something for the first time and aren't really sure what it's supposed to look like at various stages.

You have organized the book by what you consider the most popular dessert flavors. What are they and what are your own favorite flavors for desserts?

The nine flavors are: Vanilla; Berries & Cherries; Apples; Citrus; Sweet Cheese (think cheesecake); Nuts; Caramel; Coffee; and Chocolate. As for my personal favorites, I love dark chocolate desserts most of all, with citrus ones falling as a close second. Give me a devil's food layer cake with lots of creamy dark chocolate frosting or a chocolate pot de crème topped with whipped cream and I'm in hog heaven. If I'm eating a lemon or lime flavored dessert, it has to be fairly tart - nothing mamby pamby for me!

What is your own professional training?

After college I went to La Varenne École de Cuisine in Paris for nine months. From there I worked as a cook on a luxury barge that traveled the canals of Burgundy. It might sound idyllic, but it was hard work! I cooked lunch and dinner for 30 people, without any help, and I had to do the shopping, too. That job convinced me that I still had a lot to learn about professional cooking, so I went to New York and worked in a few restaurants to get some experience and hone my skills.

Have you ever worked as a pastry chef?

Yes, I worked as a pastry chef at Club Med for a year, where we served up to 1000 people during the peak season. There was no time to do anything too elaborate there - we made basic cakes, pies and fruit tarts, served buffet style. There was a fabulous French boulanger there who made all the bread and croissants, so I tried to learn as much as I could from him in my free time.

Where do you get inspiration for the flavor combinations in the book?

I tried to avoid flavor combinations that were too sophisticated or strange. I wasn't looking to impress readers with avant garde desserts; I wanted to create a collection of recipes that feature flavors that people love and return to time and again. There are a few flavors in the Vanilla chapter that might not be considered mainstream (i.e., Honey vanilla chamomile ice cream or Vanilla bean panna cotta with strawberries and lavender), but that's about it. While I am inspired by the creative flavor pairings in the desserts of great pastry chefs, I am very practical about what most people really like and want to eat!

What tips you do have for home cooks who may be intimidated by the precision required in baking?

  1. Read the recipe through completely before you even grease a pan or turn the oven on. You don't want any surprises along the way, and you should make sure you understand every step in the recipe.
  2. For baking and dessert-making, don't deviate from the recipe too much. Even small changes -- like using cake flour instead of all-purpose flour or baking soda instead of powder - can wreak havoc on baked goods. (If you feel the need to be creative, do it with your meatloaf recipe.)
  3. When baking, it's always best to weigh ingredients instead of using volume measurements, particularly with flour. For example, adding too much flour can make your cake dry; too little can cause it to fall.
  4. Pay close attention to qualifiers in the ingredient list, such as "softened" butter; "melted" chocolate; or "room temperature" eggs. Prepare each ingredient as necessary before beginning the recipe steps.
  5. Don't bake when you're in a hurry - you're more likely to make a mistake and it will show in your dessert. You should enjoy the process, otherwise you might as well pick something up from the bakery.
  6. For a special event, choose a dessert that can be made well ahead of time (preferably the day before). That will free you up to focus on the rest of your prep.

Which are your own favorite desserts in the book - one for every day and one for special occasions?

My Favorite Key Lime Pie is one of the easiest recipes in the book and also (as its name suggests) one of my all-time favorites. The filling is ultra-creamy, owing to my trick of folding a softly whipped egg white into it right before baking. For special occasions I'll make the Devil's Food Layer Cake with Milk Chocolate Malt Frosting (I defy you not to love this), or the Chocolate Caramel Almond Tart.

What desserts will be on your Thanksgiving table?

I'm pretty traditional when it comes to Thanksgiving. I always make the same three pies: Pecan, Pumpkin, and Lemon Meringue. I also like to make some French macarons to add to the mix - they freeze really well, so I make them the week before. Last year I made Pumpkin Macarons with Chestnut Buttercream.

Cookbook giveaway - Flavorful


Pastry chefs have a secret weapon--an insiders' list of customers' most popular flavors. While chefs may take a chance on new flavors, they make sure to include the popular flavors because they are guaranteed to go over well. In her latest cookbook, Flavorful: 150 Irresistable Desserts in All-Time Favorite Flavors, author Tish Boyle has translated the top nine favorite dessert flavors into a collection of sure-to-please recipes, with a chapter dedicated to each singular flavor. You can learn more about Tish's inspiration for the book in our author Q&A.

We're delighted to offer three copies of Flavorful to EYB Members in the US only. One of the entry options is to answer the following question in the comments section of this blog post:

Other than vanilla or chocolate, which flavor do you like most in a dessert?

Please note that you must be signed into the Rafflecopter contest before posting the comment or your entry won't be counted. Entries from non-Members or from Members outside the USA will be discarded. If you are not already a Member, you can join at no cost. The contest ends November 1, 2015.

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