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Thousands of EYB Members have liked us on Facebook (thank you!). But even if you clicked "Like," you might not be seeing all of our fabulous giveaways, online recipes from new cookbooks (so you can "try before you buy"), author interviews, or interesting culinary news.

To be certain you aren't missing any of these great things, navigate to the EYB Facebook page and click "Get notifications" under the "Like" menu as illustrated below. We promise not to clutter your Facebook newsfeed; we generally only have one or two posts per day, highlighting the items that our Members care about most.

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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:

Sea salt-caramel éclairs from the April issue of indexed Cooking Light Magazine

 
From UK books:

10 recipes from Tea & Cake with Lisa Faulkner


From AUS/NZ books:

6 recipes from Phillippa's Home Baking by Phillippa Grogan & Richard Cornish,
indexed by an EYB member


 

James Beard award winners announced

JBF 2015

Yesterday the James Beard Foundation announced the winners of its book, broadcast, and journalism awards. Sean Brock's Heritage continued its winning streak, taking honors in the American Cooking category. The hotly contested Baking and Dessert category, which featured three top authors, ended with Alice Medrich on top with Flavor Flours.

Our friends over at indexed blog The Kitchn took home the top prize in the General Cooking division with The Kitchn Cookbook. Again this year a relatively lesser-known book, Yucatán: Recipes from a Culinary Expedition by David Sterling, was named Cookbook of the Year, and it also topped the International category. 

This year's inductee into the Cookbook Hall of Fame was Barbara Kafka, the author of IACP and James Beard award-winning books Roasting and Microwave Gourmet. Ms. Kafka is a former food editor of Vogue and a frequent contributor to The New York Times. In 2007, the James Beard Foundation also honored her with its Lifetime Achievement Award.

View the complete list of 2015 JBF nominees and winners.

How to care for your vintage cookbooks

cookbooks

We've talked about collecting secondhand, vintage, and hand-me-down cookbooks before. But once we have acquired the precious tomes, how do we protect them and keep them in the best possible condition? Indexed blog The Kitchn provides advice from the experts.

The Kitchn asked respected booksellers Celia Sack (of Omnivore Books in San Francisco) and Bonnie Slotnick (of Bonnie Slotnick Cookbooks in New York City) about how to care for vintage cookbooks. Sack says that the first thing you should do is to remove any notes, newspaper clippings, or other bits of paper in the book. While we may find these notes charming or sentimental, she notes that they can eventually leave dark spots on the pages. If you want to keep the notes or clippings, put them into an archival plastic sleeve.

If you're using the cookbook, you should remove the dust jacket before doing so to prevent damage to the jacket. (But always keep the dust jacket as it can add tremendous value to the book.) Slotnick recommends using a piece of plexiglass or glass to cover the book when in use to prevent any drips or spills onto the book's pages. (This is excellent advice for non-vintage books as well.)

As for storing the cookbooks, both women agree that while we may want to show off the books in the kitchen, that's probably the worst place to store them. You want to keep books away from light, heat, and moisture, all of which are found in the kitchen. Sack recommends keeping the books on a bookcase away from direct sunlight. There should be adequate spacing for the books so they can be removed without much tugging or wiggling.

If you are going to photocopy pages from the book, try to do it just once, says Slotnick. Repeated exposure to the light of a photocopier can degrade the pages. You might even try photographing them, sans flash, with a cell phone or tablet, and then printing out the saved image.

Read the full article at The Kitchn for more tips on how to handle and store your favorite vintage books so you can enjoy them for years to come.

Diana Henry on the book she "was always going to write"

Diana HenryDiana Henry's award-winning cookbooks never fail to delight EYB Members. She has just released another book, A Bird in the Hand, which will no doubt please her many fans. (Enter our contest for your chance to win one of five copies of the book, US only. Diana is supporting the book with a tour; find details on our World Cookbook Calendar of Events.)

In her online journal, Diana explains how she knew she would one day write a cookbook about chicken. What follows is an excerpt from her journal (see below for a link to the full article.)

 


 

My books never come about because I think 'I want to write something else now, what will it be?' I don't sit and try to come up with ideas. Usually they've been percolating for quite a few years, or they may even have been there from before I started to write about food at all (as was the case with my first book, Crazy Water Pickled Lemons). My newest book, A Bird in the Hand, was always going to be written, it was just a question of when. My grandfather was a farmer, primarily of dairy and poultry, and we were brought up to think that the chicken was important as well as being good to eat. From an early age we were taught to pick every morsel of meat off the bones - right down to those juicy little 'oysters' on the underside - to appreciate the crispy, salty skin of a roast and to understand how economical chicken could be. A roast chicken provided at least three meals in our house: the original dish; one made with the leftovers; then my mum's chicken soup. Throwing out the carcass was absolutely unthinkable. The smell of simmering stock, and the parsley stalks and celery that went into it, often filled our kitchen and hallway.

Chicken Maryland, a big chunk of golden-skinned bird served with fried bananas and bacon, was what my siblings and I ordered when we went out to supper as kids. Sitting on modish chairs with scratchy seats, our feet barely touching the ground, we tackled plates of this in the local 'grill room' (such things existed in the 1970s). As teenagers, picnics weren't based on sandwiches, but on a whole cold roast chicken whose meat we would tear apart and stuff into soft white rolls. Chicken curry (the old-fashioned British kind made with curry paste, raisins and the remains of the roast) was the exotic accompaniment to Sunday night telly. When I was taken to supper by a boy I really fancied - only to have him tell me that he was really interested in my best friend - I was eating chicken (and that was one of the few times I didn't finish my plate of it). And the first meal I ever cooked for my partner, at his request, was a braise of chicken, leeks and apples (that recipe is in the new book).

At the end of a filming day with Hugh Fearnley-Whittingstall (I was a TV producer before I was a food writer), we were finishing dinner when Hugh looked at the remains of the chicken on my plate. It was hard to tell from the clean little bones what I had eaten, but Hugh knew. 'What did you do to that chicken?' he asked, laughing. 'I stripped it to its bones,' I said, a little proudly, 'Just as I was taught.'

Read the full article on Diana Henry's website.

Cookbook giveaway - A Bird in the Hand

A Bird in the HandAward-winning author Diana Henry's latest cookbook, A Bird in the Hand, features chicken recipes for every eating and entertaining occasion imaginable, whether you need a quick supper on the table after work, something for a lazy summer barbecue, or a feast to nourish family and friends. Diana explains how important chicken was to her family in an excerpt from her journal. She's supporting A Bird in the Hand with a book tour that you can find on our World Cookbook Calendar of Events.

We're delighted to offer five copies of the book to our Members (contest limited to US addresses only). One of the entry options is to answer the following question on the blog post:

What is your family's favorite chicken dish?

Please note that you must enter the comment after signing into Rafflecopter or your entry won't be counted. The contest ends May 21, 2015.

 

All hail king garlic

Roasted garlic

Most cooks today wouldn't want to be caught without garlic in their pantry. But for decades, the "stinking rose" was persona non grata, at least in much of the UK. The Guardian looks at the changes that restored garlic's place among the pantheon of flavorings in British kitchens.

For a time in the Victorian era when French food was seen as the height of sophistication, garlic was popular. But after the Second World War, it fell out of favour, which food historian Ivan Day attributes to garlic being "seen as 'foreign muck' by the generation of men and women living off bully beef and reconstituted egg." Says Day, "they got a taste for simplicity." 

There is nary a mention of garlic in most British cookbooks of the 1950s, and it wasn't until a decade later that hints of it starting showing up in restaurants. Garlic's climb to back to the top of the culinary ladder was a long slog through the 1970s and 80s, when Natasha Edwards' family started a garlic farm on the Isle of Wight.  "We started the farm when garlic wasn't that popular," she recalls. "None of my friends knew what it was and those who did thought it was foreign and gave you bad breath."

Garlic's come a long way since then. Fergus Henderson notes while people used to complain about smelling like garlic, "now, the musk of garlic on the breath is the musk of a good lunch."

Photo of Roasted garlic from The Oh She Glows Cookbook by Angela Liddon

 

Me and my cookbooks - Dianne Ross

Dianne Ross

We're pleased to present another installment of the "Me and my cookbooks" series. Many EYB members have told us they enjoy meeting members and special guests through this feature. We'd love to introduce more people, so if you'd like to be featured, just email us at info@eatyourbooks.com.

 


 

Dianne Ross has a cookbook collection that many EYB me­­mbers will envy: nearly 1,000 cookbooks gathered over 50 years, 744 of which are on her EYB Bookshelf. Most of the cookbooks are kept in her home in southern Ontario, but some of the collection has migrated to her vacation cottage. In her home kitchen, an entire wall covered with bookshelves from floor to ceiling houses the most frequently used cookbooks. Dianne and her husband were both English teachers, so it comes as no surprise that their home and cottage contain a multitude of bookshelves, with cookbooks comprising only part of their extensive library.

Dianne recalls her first cookbook, a Canadian tome titled Fare Exchange, published in the 1960s. Fare Exchange was based on the Canadian melting pot, featuring recipes from Canadian cooks that highlighted recipes from their family's heritage, including Ukrainian, Polish, and Italian cuisines among others.

That book, like most cookbooks of the era, didn't have any photographs. Dianne credits Martha Stewart for popularizing photographs in cookbooks, especially her early book on entertaining that featured rich, stunning photos. While describing her early days of cooking, Dianne recalls that in those days "one did not walk into a grocery store and buy fresh herbs." She relied on her ever-growing cookbook collection to learn about herbs and spices and grew the herbs that she couldn't get from the store.

When Dianne really started getting serious about cooking, she turned first to Julia Child's cookbooks for instruction. She learned about different cuisines from authors like Fuchsia Dunlop, Nina Simonds, Madhur Jaffrey, Paula Wolfert, Lee Bailey, Julie Sahni, and Nathalie Dupree. Dianne recalls with wry amusement that her husband often complained that he never got the same dish twice.

Dianne has read her most of her cookbooks cover to cover, highlighting the recipe in the index when she made a dish that she and her family liked, and penciling in any changes she made to a recipe. Like most EYB Members, Dianne utilizes the EYB search engine to find recipes for specific ingredients or types of cuisine from her large collection.

Unlike most Members, however, Dianne uses a audio screen reader to allow her to perform searches and retrieve the results. That's because seven years ago, a medical condition caused her to completely lose her sight overnight. Although it was a tremendous obstacle, being blind hasn't dampened Dianne's enthusiasm for cooking or collecting cookbooks, although it has changed how the cooking is done in her household.

During most of her 54-year marriage, Dianne did all of the cooking, but when she lost her sight, the cooking duties fell to her husband Alan. Like most experienced cooks, Dianne had developed her own sense of taste and had learned many tricks and shortcuts through years of experience, all of which she relayed to her husband when he began cooking. Alan would read the recipe to her, and she would tell him how it needed to be tweaked, or why he should use a different technique than the one described in the recipe. Under Dianne's tutelage, Alan has learned "to taste a recipe in his head," and has transformed from appreciative diner to competent cook. While he may do the cooking, Dianne retains the title of "Executive Chef," planning all of the meals.

Dianne still collects cookbooks even though she can no longer see the sumptuous photographs. She relies on Alan to describe the photos, and she forms a mental image through his description. Recent cookbooks that Dianne has enjoyed include Heritage by Sean Brock and Plenty More by Yotam Ottolenghi. When she gets a new cookbook, Dianne uses Eat Your Books to scan through it without having to rely on someone reading it to her. The screen reader she uses, called JAWS (Job Access With Speech), provides speech output for popular computer applications. Dianne uses the arrow keys to navigate through the page. Dianne loves that she can use Eat Your Books to plan meals and get ingredient lists to compile a shopping list for her husband.

Although she's still using her cookbooks on a daily basis, Dianne has long-term plans for her collection. She is currently teaching her grandson (age 20) and granddaughter (age 25) how to cook, and she hopes that one day they will cherish the cookbooks as much as she does. In the meantime, Dianne and Alan continue to expand the collection, learning new recipes and updating older ones with the skills acquired over 50 years of cooking.

Not steeped in tradition

Annelies ZijderveldAnnelies Zijderveld is a San Francisco-based food writer and creator of the literary food blog the food poet, selected by Alimentum Journal as one of their favorite food blogs. Her passion for working with good food companies started during eight years with Mighty Leaf Tea. She's turned that tea expertise into a new cookbook, Steeped: Recipes Infused with Tea. (Enter our contest for your chance to win a copy of the book, and visit the calendar of cookbook events to find information on the corresponding book tour.) Annelies talks about her love for and knowledge of tea while discussing her cookbook, which uses tea in dishes both savory and sweet. 


 

Have you always been a tea drinker?

Growing up, my Dad drank iced tea like water. In the fridge at any given time, he would have several pitchers queued up and full of brisk black tea. I learned how to drink iced tea from him and while I drank hot tea in college, the experience that made me a hot tea drinker happened in India. A friend added and stirred together the ingredients to make a pot of Masala Chai. Watching her brew the spicy, creamy, and slightly sweet tea hooked me. That act of hospitality left an indelible imprint.

How many different types of tea are in your cupboards? Which is the most unusual?

We have oodles of tea at our house from trips, and to be brewed for different occasions. A double happiness porcelain urn holds all the individually wrapped tea bags-- if a guest visits and doesn't know what they want to drink, in goes their arm and out comes a tea bag-- see, double happiness. The urn sits on a free-standing cabinet packed to the brim with tins, bags, and boxes of loose tea. A cherished bag of Pu Erh Tuocha pressed tea that I picked up in Portland, Oregon is stashed in the cabinet. The tuochas resemble small bird nests that taste and smell like sweet sticky rice.

Where do you buy your teas?

I tend to collect teas from all over--I recently visited Mexico City and brought back several tins of tea including a rooibos blend with cacao nibs and coconut I've been enjoying. Living in the Bay area means great tea is easily within reach at local teahouses, but I also appreciate the convenience of being able to keep my stock of Organic Earl Grey tea pouches full from visiting my local market.

What combinations of tea and ingredients worked really well? And were there any that you rejected?

Matcha and chocolate are a natural pairing--their bold flavors blend well together. I'm obsessed with chamomile and corn. The chamomile amps up the corny flavor and plays up the sweetness. Also, I like to combine Dragon Well and carrot or broccoli. I tried braising eggplant in milk and Lapsang Souchong but it turned out to be better in theory than reality.

Which recipes in the book might people be surprised to find contain tea?

I think Evelyn's cake would be one where the inclusion of tea will surprise people. Another recipe that comes to mind is the hash.

In your book, do you go into the health benefits of various teas?

I focused on the flavor benefits of tea rather than the health benefits, knowing resources already exist.

As a Brit (we love our tea) I'm horrified by the warm water brought with a teabag in American cafes. Maggie Smith rants about this wonderfully in the new movie, The Second Best Exotic Marigold Hotel. What are your tips for making a great pot of tea?

Ah, there's a topic to rile up tea drinkers. Maggie Smith is always prone to having just the appropriate thing to say at any given moment, isn't she? I anxiously await her zingers in Downton Abbey. The tips for making an excellent pot of tea every time involve brewing the best tea leaves, ensuring the temperature of the water suits the tea being brewed, and keeping an eye on how long the tea has been steeping.

I've been reading your food poetry on your website The Food Poet and it is lovely. Have you always been a poet and have you had any of your poems published?

Thank you! I have been writing poetry since I was young.The Food Poet came about in 2010 as a way to marry my love of poetry with my work in food and see if they might get along. Additionally, I had this idea that everyone loves food but not everyone loves poetry and wondered, what if they were introduced to poetry with a gastronomic persuasion? In this, it's like tea. When I meet people who tell me they don't like tea, it makes me think that they haven't found the right tea. When the words of the right poet fall upon the ears of the right person, it's hard not to be thunderstruck. My poems have recently been published in the Alexandria Quarterly, EAT / ATE, and Sated Magazine.

Photo of Annelies Zijderveld by Yesica Arrendondo

Cookbook giveaway - Steeped

SteepedTea is not just for drinking anymore, thanks to Annelies Zijderveld's new cookbook, Steeped: Recipes Infused with Tea. Zijderveld finds inventive uses for tea in everything from morning eats to evening sweets. Romance your oat porridge with rooibos, jazz up your Brussels sprouts with jasmine, charge your horchata with masala chai! You can learn more about the book in our author interview, and don't forget to check the calendar of events for book tour details.

We're delighted to offer five copies of Steeped to EYB Members. One of the entry options is to answer the following question on the blog post:

What's your current favorite recipe that uses tea?

Please note that you must enter the comment after signing into Rafflecopter or your entry won't be counted. The contest ends May 18, 2015. 

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