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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.

Ottolenghi on his new book...and the next one

corn cakes with beet root

The NY Times recently spent a busy morning with Yotam Ottolenghi, cookbook author extraordinaire, to discuss his latest cookbook, among other topics. As you might expect, the exuberant chef is seldom still. Being a restaurateur is no easy task in itself, but he's also a father to two young boys and still finds time to write a newspaper column and, of course, cookbooks. His most recent is Nopi: The Cookbook, which is out in the UK, Australia, and New Zealand (US fans have to wait two more weeks for theirs). Nopi features recipes that are more complicated than those in Ottolenghi's previous cookbooks.

As the Times reporter follows the chef on a busy day in his development kitchen, we learn about some of his favorite things. Not surprisingly, he is partial to several kitchen tools, like the Tamahagane Gyuto Knife and Williams-Sonoma Chef'n Citrus Juicer. Non cooking-related favorites include Sharp & Dapper Shirt Stays and Baby Bjorn Baby Carrier Original. Of the latter he says it "is a design classic. I love being out and about with my Bjorn (and my baby), feeling both his little heavy weight on my chest while staying footloose and arms free."

Even though he is now promoting his new cookbook, Ottolenghi has already identified the subject of his next book - desserts. "I think we're going to call it 'Sweets,' but we don't know yet," he says. "We might not have the last 's' there. We might have an exclamation point." What he didn't tell, however, is when that book is due to be published, so fans will have to content themselves with Nopi for now.

Photo of Corn cakes with beetroot and apple salad from Nopi: The Cookbook by Yotam Ottolenghi and Ramael Scully


What your cookbook organization says about you


How do you organize your cookbooks? The answer to that question can say a lot about your personality, according to the cookbook personality test at The Kitchn. They provide 10 different personality types that correspond to how you organize the cookbooks on your bookshelves.

If your bookshelves are color-coordinated, for instance, you probably "have a joyful, illustrious soul. You prefer to live a thoughtful, beautiful life rather than one of pure reason. Experimenting in the kitchen is your strength, and you especially love cooking new things for the people you love." However, if you organize more classically by the author's last name, you might be "the A+ student who sticks to the books. You've dabbled in library sciences and once considered a career as an archivist. You just like things neat and orderly, and there's nothing wrong with that."

Other organization methods explored are subject matter, frequency of use, geographic specialty, and organizing by date of publication, and more. They even have you covered if you don't own any cookbooks (gasp!). If you use only online resources instead of books, they explain that you "are a minimalist that insists on purpose in all aspects of life. You probably live in a smaller apartment with your significant other and a cat. Your home is high-tech, with internet speeds that make your neighbors jealous."

If, like me, you have a combination of methods (I organize my books into three categories--baking, cocktails, and everything else--and then go by author's last name), perhaps you are free to choose which attributes for those methods that you like the most. Does the quiz reflect your personality based on your cookbook organization?

Featured Cookbooks & Recipes

Do you find other people's comments on recipes helpful? Have you written your own recipe Notes? It's a great way to remind yourself how a dish turned out and share your experience with the EYB community. On each Recipe Details page you'll find a Notes tab.

Adding online recipes to your EYB Bookshelf is a really great way to expand your personal recipe collection. You can now do this even if you have a free membership!

We're featuring online recipes from these books, magazines and blogs - check them out.

Happy cooking & baking everyone!
From UK books:

23 recipes from NOPI: The Cookbook by Yotam Ottolenghi & Ramael Scully

28 recipes from Everyday Super Food: Recipes for a Healthier Happier You by Jamie Oliver

19 recipes from Home Baking by Jo Wheatley

From AUS/NZ books:

5 recipes from Vegetables, Grains & Other Good Stuff by Simon Bryant

8 recipes from Everyday Delicious by Chelsea Winter

27 recipes from Wicked Sweet Indulgences by The Australian Women's Weekly

From Canadian books:

199 recipes from Canadian Living Make It Tonight: Delicious, No-Fuss Dinner Solutions for Every Cook by Elizabeth Baird & The Canadian Living Test Kitchen, indexed by an EYB member

From US books:
39 recipes from Root to Leaf: A Southern Chef Cooks Through the Seasons 
by Steven Satterfield

8 recipes from Einkorn: Recipes for Nature's Original Wheat by Carla Bartolucci,
indexed by an EYB member


Bourdain brings his travels home

BourdainAuthor and television host Anthony Bourdain has finally unveiled the plans for a retail food market that will be located on a pier in New York City. Rumors have been swirling for months that Bourdain, host of culinary travel shows like No Reservations and Parts Unkown, was planning such a venture.

Now he has confirmed that he and his partners have subleased a building known as Pier 57, located on a busy pier on the Hudson River in New York. The market won't open for about two years, according to Bourdain, but he has locked down commitments from some big names like April Bloomfield and Ken Friedman, who plan to open prepared-food stalls in the market.

The project is patterned after city markets like Pike Place Market in Seattle. Over 100 retail and wholesale vendors are envisioned, ranging from fishmongers and butchers to bakers and other artisans. But the main thrust of the project will be "a Singapore-style hawker market, with communal eating spaces surrounded by small stands selling street foods from around the world."

Everything fits in a tortilla

Tacos rank high among the world's most popular foods. A new cookbook, Tacopedia by Deborah Holtz and Juan Carlos Mena, focuses on these delicious dishes and aims to be your comprehensive resource for all things taco. EYB has snagged an excerpt from the book, plus a link to a short video featuring the sights and sounds of tacos. You can view the video on the Phaidon YouTube channel. (Don't forget to enter our contest for your chance to win a copy of Tacopedia.) This book is part of Phaidon's special offer of 35% off for EYB Members. Let's take a look inside:


Everything fits in a tortilla
Alejandro Escalante

As Mexican as mariachi music, the taco is, without a doubt, Mexico's most popular food. Mexicans eat them so often that the expression echarse un taco, to grab a taco, is synonymous with eating. Tacos have, in fact, become so famous that they have crossed borders to become a symbol of Mexican cuisine. The taco, so commonplace and well-known, is hard to define, but we can start by saying that a taco is a maize tortilla wrapped around food. The tortilla is the vehicle, as well as a key element in itself. In its warm hospitality, it welcomes a vast array of stewed, grilled, fried meats, and other fillings, and on top, a tremendous variety of salsas and seasonings.

tacos being madeA taco, at its simplest, is a tortilla, filling, and salsa - the other holy trinity in Mexico - yet when these three elements are prepared with the proper care and ingredients, tacos can be raised to the status of haute cuisine. The nation's contrasts are also there to see, plain as day, in the taco. Tortilla in hand, you can make a taco with a pinch of salt or fillings of the simplest or most refined kind. Likewise, for salsas, which are so varied that they are an entire universe unto themselves and are thus assigned their own section in this book. In fact, the humble tortilla has an extraordinary capacity for adapting itself to fillings of every possible kind - meat, vegetables, fruit, cheese - and anything placed in a tortilla is, by definition, a taco.

Now, tacos are part of the wider world of antojitos. As such, they are just a kind of quick bite, an appetizer or a snack; but they can also be a meal in themselves. It's not unusual to see them served as the main course on tables across Mexico. From posh restaurants that serve international cuisine to taco restaurants that look like hamburger chains to metal shacks and street vendors - without forgetting the ubiquitous hole-in-the-wall, or the bikes and vans posted on strategic street corners - the shapes and sizes of places selling tacos are numerous. What's more, at important events like birthdays and weddings, the so-called taquizas come to the rescue, allowing the host to entertain guests with a wide range of fillings served up in pots, with tortillas ready for them to assemble their own tacos. We'll talk about homemade tacos later on, but in truth, the real taco - its essential flavor, its exoticism - is found outside, in the streets and in taco restaurants.

The inherent complexity of the different recipes means that many of them require long hours of preparation and are real specialties that should be made only by an expert. Instead of attempting to run through the long list of tacos, let's just say you can find almost any kind of taco out there on the street. You'll even come across new sorts that don't have names yet and, to top it off, you'll hear talk of morning tacos, daytime tacos, evening tacos, nighttime tacos - somehow all classified by some unwritten, ancestral code. At the end of the day, prestige aside, you never know exactly what's on your plate, which makes street tacos an unpredictable adventure - and not just a gastronomical, but a literal one, since some street vendors really like to live dangerously: like the taco stand perched on the sidewalk just feet from the eighteen-wheelers rumbling past, the gas tank placed a couple inches from the stove. And then there are the classic details: the plates wrapped in plastic bags, salt shakers that have acquired the patina of time through decades of use, napkins improvised from rough brown paper, and so many more. The street taco is personal and on the spot. It's made on demand-with this topping, with that, hold the onion, extra salsa, just a little, or none at all. The taquero, or taco maker, has to be familiar with all the possibilities afforded by the range of ingredients on hand, and be able to judge by the patron's voice the personality a particular taco will assume. The taquero is, in his particular domain, a psychologist who interprets gestures and glances: the young lady and the well-dressed gentleman get two very different tacos, despite ordering the same thing. Being a taquero is something of a show, like being a bullfighter. From the get-go, there is a persona: you have to look like a taquero to stand out from the crowd, and have the voice and presence to go with it. Taqueros have ended up with a uniform of sorts - the apron and the cap. However, the rest is a sham. Mustache, military-style cap - these can be done without. Getting the lingo down is a must, though, together with the coordination and memory required to keep on top of all the orders: doradito, well-fried; sin cebolla, no onion; pura maciza, all lean meat; sin verdura, no greens; con copia, double tortilla; and dos-tres, not too much, not too little - all terms that a taco chef needs to know inside out to make it right.

tacosEating street tacos is a performance, and the interaction seasons the taco fillings, making for a blend of taste and circumstance. In these places you'll find, side by side or each to its own, the traditional and the picturesque, the humble and the decadent, the sordid and the rowdy, all the time aware that whatever you eat is "at your own risk." The list of ailments you could acquire eating at some less-than-hygienic places on the street is a long one. Moctezuma's revenge is not just for foreigners. Whenever it does happen, regret always comes too late, and the problem is not so much in the first fall-but in going back for more. In any case, what separates one taco stand from another is flavor, much more than quality or nutrition-hence the urban legend of dog meat tacos. To be sure, every Mexican suspects (almost entirely without foundation) having been served dog meat at least once. And while some unscrupulous places may use meat of the cheapest sort, and this has a bearing on product quality, in the end, it is the patron alone who decides exactly where and what to eat. In that sense, there's complete freedom. Street tacos are eaten with your plate in your lap, sitting on empty plastic paint buckets or wooden crates, or often just standing, preferably leaning against a wall or lamppost. For the average Mexican, tacos are just something to eat on the way to somewhere, as a snack-even if it ends up passing for lunch or supper. At taco stands, it's not unusual to see groups of people engaged in a kind of dance or ritual, with gestures and movements that reveal, to the trained eye, the quality of the tacos being served. Naturally, the number of people around a taco stand is itself a good indicator.

Tradition dictates that the taco connoisseur be accorded the proper deference: this individual becomes "the guide" or "the one who knows." This honor rewards wide-ranging knowledge of the field and commands awe and respect, since it implies experience: "I've been there before, and I had this, and this…" Such tales endow them with an aura of courage, like that once accorded to Aztec heroes. A taco might be greasy and it might be spicy, but it's always a gamble, and, with a bit of luck, a delicious surprise. It's a traditional morsel prepared on the spot, and eaten by hand in surroundings that radiate an air of constant celebration. Above all, we head to the taco stand with the knowledge that this - at long last - might be the one with that rare delicacy, or that sought-after, perfectly spicy salsa with the authentic, local flavor that no taco worthy of the name could do without.

September 2015 cookbook roundup

Every month Jane and Fiona wade through hundreds of cookbooks, selecting and reviewing all the best new releases of U.S., Canada, U.K., Ireland, Australia, and New Zealand cookbooks. The only thing left for you to do is to add them to your Bookshelf. 


As the weather cools in the Northern Hemisphere, publication volume has been getting hotter. Several well-known chefs have cookbooks or memoirs, tacos make a few appearances, preserving gets a few mentions, and Southern cooking continues its upward trend. 

cookbook collageMy Kitchen Year: 136 Recipes That Saved My Life by Ruth Reichl: Reichl, editor of Gourmet Magazine, was stunned when the publisher halted the magazine's production in 2009. My Kitchen Year chronicles how she recovered through the healing powers of cooking. Ruth's book tour dates are in the Cookbook Events Calendar.

Tacopedia by Deborah Holtz and Joan Carlos Mena (also published in the UK): Starting off with a foreword by Rene Redzepi, this highly illustrated book contains many entertaining graphics. Tacopedia is a deep dive into the varying taco traditions of Mexico's diverse regions. This book is one of several in the roundup that Phaidon is including in their 35% off special for EYB Members. (Look for our contest for a chance to win a copy!)

The Silver Spoon Quick and Easy Italian Recipes: (also published in the UK) The latest title in Phaidon's bestselling Silver Spoon series presents authentic - and fast - Italian recipes suitable for cooks of all levels. EYB Members can save on this book as well with the Phaidon 35% savings offer.

Preserving by Ginette Mathiot: (also published in the UK) The third Phaidon special offer book, Preserving takes classic French preserving techniques and updates them for a modern audience. The revision and updates were completed by Clotilde Dusoulier of indexed blog Chocolate and Zucchini.

collageSeptember includes the first two books in a series from Food52 following their setting of a publishing imprint with Ten Speed Press. First up is Food52 Vegan: The author behind Food52's popular The New Veganism and Vegan Lunch columns, Gena Hamshaw, incorporates some favorite recipes from the columns along with all-new recipes.

The second volume is Food52 Baking: Instead having a single author, this book is curated by the editors of the site. It doesn't focus on any specific baking areas and instead provides dozens easy-to-execute recipes, meaning no special equipment or hard-to-find ingredients. Don't forget that EYB has a complete index of recipes from the Food52 blog.

Near & Far by Heidi Swanson: Another indexed blogger (from EYB's second most popular blog, 101 Cookbooks), Swanson circled the globe to create this collection of vegetarian dishes. You'll find photographs taken in Morocco, Japan, Italy, France, and India, as well as back home in Heidi's kitchen, that reveal the places both near and far that inspire her cooking. Heidi's book tour dates.

Gluten-Free Girl: American Classics Reinvented by Shauna James Ahern and Daniel Ahern: Yet another book from an EYB-indexed blog, this book takes comfort food classics like cinnamon rolls and chicken fried steak and makes them gluten-free.

collageThe Food Lab by J. Kenji López-Alt: The long awaited cookbook from the Cook's Illustrated alumnus and current food editor of Serious Eats (another site fully indexed on EYB) is finally here. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food.

Kitchen Gypsy by Joanne Weir: Chef, cooking instructor, and PBS television host Joanne Weir has inspired legions of home cooks with her signature California-Mediterranean cuisine and warm, engaging style. In Kitchen Gypsy, the James Beard Award-winning author offers a taste of the people, places, and flavors that have inspired her throughout the years. Joanne's book tour dates.

My Pantry: Homemade Ingredients That Make Simple Meals Special by Alice Waters: Through a collection of essays and recipes, the storied chef invites readers to step not into the kitchen at Chez Panisse, but into her own, sharing how she shops, stores, and prepares the pantry staples and preserves that form the core of her daily meals.

Grandbaby Cakes by Jocelyn Delk Adams: Since founding her popular recipe blog Grandbaby Cakes in 2012, Adams has been putting fresh twists on old favorites. The recipes range from sheet cakes to layer cakes to "baby" cakes (aka cupcakes). If you like homespun homilies, this may be the cookbook for you. Jocelyn's book tour dates.

collageBesh Big Easy: 101 Home-Cooked New Orleans Recipes by John Besh: Much has changed since Besh wrote his bestselling My New Orleans in 2009. His restaurant empire has grown from two to twelve acclaimed eateries, and his television career has blossomed. This book takes a fresh look at the cooking of his beloved home town.

Asian-American: Proudly Inauthentic Recipes From the Philippines to Brooklyn by Dale Talde: Most authors tout the authenticity of their recipes. Not Dale Talde, who was born in Chicago to Filipino parents, and who grew up both steeped in his family's culinary heritage and infatuated with American fast food. His food reflects this dual heritage.

The Violet Bakery Cookbook by Claire Ptak: Published in the UK in March, this book has recipes for baked goodies that you might want at different times of day - from wholesome breakfasts through treats for afternoon tea to evening desserts for parties.

Made in India by Meera Sodha - In this US edition of a popular UK book published in 2014, Meera Sodha introduces you to the food she grew up eating every day. Unlike the fare you get at your local Indian takeout joint, her food is vibrant and surprisingly quick and easy to make.

collageMichael Symon's 5 in 5 For Every Season by Michael Symon: Based on the same formula from his book Michael Symon's 5 in 5 (5 ingredients, 5 minutes of heat), this new book delivers 165 quick, easy, fresh recipes organized by season with an entire section devoted to making the holidays simpler than ever.

Brunch @ Bobby's by Bobby Flay: Flay may be best known for his skills at the grill, but since 2010 he has also been sharing his other passion with television viewers: brunch. In Brunch @ Bobby's he includes 140 recipes for his favorite meal, from cocktails to eggs to pancakes and side dishes.

Southern Soups & Stews by Nancie McDermott: Home cooks throughout the American South treasure time-honored recipes for hearty soups and satisfying stews savored year after year. Often passed down through the generations, the dishes detailed in this book are cherished and shared at family gatherings, holiday feasts, and community suppers throughout the seasons. Nancie's book tour dates.

Bistronomy by Jane Sigal: There is a new movement afoot in Paris. Young chefs have turned their backs on stuffiness and are creating an experience that is more fun and a lot less formal. In Bistronomy, Jane Sigal captures these chefs' creative approach, culling recipes that translate their genius in ways the home cook can achieve.

collagePaula Deen Cuts the Fat by Paula Deen: Once known for her love of butter, Paula Deen has lost over 40 pounds and has maintained her weight loss for over two years by swapping out ingredients to reduce fat and calories. In this new cookbook, she shares her tips for cutting fat and calories from her classic southern recipes (like her famous macaroni and cheese).

Heartlandia: Heritage Recipes from Portland's The Country Cat by Adam and Jackie Sappington and Ashley Gartland: Heartlandia is based on husband-and-wife team Adam and Jackie Sappington's acclaimed Portland restaurant, The Country Cat Dinner House & Bar.

Chocolate Chip Sweets: Favorite Recipes From Celebrated Chefs by Tracey Zabar: For this compilation, Zabar reached out to the celebrated icons of the baking world to collect an amazing array of user-friendly recipes beyond the classic cookie. There are the signature creations of such top restaurants as Manhattan's Daniel, Gramercy Tavern, and Betony, and California's the French Laundry, while others are treasured family recipes from chefs like Jacques Torres and Daniel Boulud.

Hey There Dumpling! by Kenny Lao: Kenny Lao has been making dumplings for 30 years--in homes, food trucks and restaurants across America. He has made dumplings at large family parties, in professional kitchens with Michelin-star chefs and even with rap mogul P. Diddy. With expert instruction in his first cookbook, Lao reveals how to master the perfect dumpling and host amazing dumpling parties.

collageMartha Stewart's Appetizers by Martha Stewart: The master of entertaining has a new "go-to" guide for any type of get together. You'll find recipes for dips, spreads, small plates, and cocktails.

The New Sugar & Spice by Samantha Seneviratne: A collection of unique, unexpected recipes for spice-centric sweets, The New Sugar & Spice also contains fascinating histories, origin stories, and innovative uses for the world's most enticing spices-including vanilla, cinnamon, peppercorns, and cardamom.

The Hands-On Home by Erica Strauss: Want to create an organized, productive, and beautiful kitchen and home? Popular Seattle blogger, Erica Strauss (Northwest Edible Life) shows us how in this modern homekeeping handbook for thrifty DIYers who care about sustainability.

The Easy Vegan Cookbook by Kathy Hester: Nothing fancy here; this cookbook aims for vegans with families, busy schedules, limited budgets and hearty appetites for healthy, simple food. Additionally, many of the recipes are gluten-free, soy-free and oil-free, for those who have other dietary restrictions or preferences.

cookbook collageCity Harvest by Florence Fabricant: New York City is a restaurant town with a heart as big as its appetite. For its first-ever cookbook, City Harvest and a who's who of New York's top chefs and restaurateurs, including Dominique Ansel, Tom Colicchio, Daniel Humm, Anita Lo, Francois Payard, Marcus Samuelsson, Ivy Stark, and Jean-Georges Vongerichten, collect 100 recipes from their world famous menus.

The Chili Cookbook by Robb Walsh: Despite the evergreen popularity of chili, there are surprisingly few books on the subject. Now veteran author, Americana expert and Tex-Mex sage Robb Walsh brings us a cookbook devoted to one of the most "all-American" foods around.

The Modern Family Cookbook: If you are a fan of the hit show Modern Family, you may want to take a gander at this unconventional cookbook that invites you into the kitchen with the characters you know and love. It includes photos and snippets from the show's most popular story lines.

Cooking as Fast as I Can by Cat Cora: The Iron Chef star's candid, compulsively readable, no-holds-barred memoir on Southern life, Greek heritage, same sex marriage, and the meals that have shaped her memories. Cooking as Fast as I Can chronicles the difficulties and triumphs Cora experienced on the path to becoming a chef.

collageDos Caminos Tacos by Ivy Stark: A self-described "Taco Bible", this cookbook includes recipes from one of the most creative and talented chefs cooking Mexican cuisine today. There are traditional recipes for the centuries-old dish as well as modern interpretations, helpful information on chili peppers, plus tips and tricks for working with Mexican ingredients.

September features three new cookbooks from the Savor the South collection:

Beans and Field Peas by Sandra Gutierrez: All over the world, people rich, poor, or in between rely on legumes, the comforting "culinary equalizer," as Gutierrez succinctly puts it. Her collection shines a fresh light on this sustaining and infinitely varied staple of ordinary life, featuring classic southern, contemporary, and international dishes.

Crabs and Oysters by William B. Smith: Chef Bill Smith conveys his passion for preparing these shellfish long associated with southern coastlines. Smith traveled the coastline, visited with crab fishermen and oyster farmers, and dove deep into a library's worth of regional cookbooks and collections of heirloom recipes from seaside communities, notably in North Carolina and Louisiana.

Sunday Dinner by Bridgette A. Lacy: Bridgette A. Lacy offers an ode to a meal that, notably in the Sabbath-minding South, is more than a meal. Sunday dinner, Lacy observes, is ""a state of mind. It is about taking the time to be with the people who matter to you."" Describing her own childhood Sunday dinners, in which her beloved, culinary-minded grandfather played an indelible role, Lacy explores and celebrates the rhythms of Sunday food traditions.Make ahead meals


Make Ahead Meals by Chef Michael Smith: Make Ahead Meals is packed with over 100 time-saving recipes, including soups, stews, slow cooker favourites, casseroles, and more that take the stress out of cooking. Every recipe features ideas and tips on how to cook ahead to save time when you really need it, along with specific storage instructions.


cookbook collageNopi: The Cookbook by Yotam Ottolenghi and Ramael Scully: Nopi features the most popular dishes from Yotam's innovative Soho-based restaurant Nopi. It's written with long-time collaborator and Nopi head chef Ramael Scully, who brings his distinctive Asian twist to the Ottolenghi kitchen. Members in the USA & Canada can expect to see the book on October 20. Yotam and Ramael's book tour dates.

A Year of Good Eating: The Kitchen Diaries III by Nigel Slater: The third installment of Nigel Slater's classic Kitchen Diaries series, A Year of Good Eating explores the balance and pleasure in eating well throughout the year. The leisurely recipes and kitchen stories of the Diaries are ingeniously interspersed with seasonal sections of quick, weeknight suppers in the style of Nigel's most recent bestseller Eat. Again, Members in the USA and Canada will get the book later.

Our Korean Kitchen by Jordan Bourke and Rejina Pyo: Critically acclaimed food writer Jordan and his Korean wife Rejina provide a cultural history of the food of Korea giving context to the recipes that follow. Through the discussion of Korean drinks, dining etiquette, a list of key ingredients and the role of multiple side dishes, readers will be able to prepare and indulge in all aspects of Korean cuisine.

Tom's Table: My Everyday Favourite Recipes by Tom Kerridge: Kerridge is known for beautifully crafted food and big, bold flavours. Tom's Table features delicious everyday recipes so that anyone can achieve his Michelin-endorsed cooking at home.

cookbook collageToast by Raquel Pelzel: So much more than just bread and butter, toast is experiencing a global Renaissance. Professional chefs are seizing on the creative potential of a beautiful canvas of bread and delivering sophisticated culinary masterpieces that showcase their own brilliant palettes. Toast even brings some of their recipes to life with contributions by several celebrity chefs. This is another book eligible for the Phaidon special offer.

Social Sweets by Jason Atherton: Michelin starred chef Jason Atherton showcases a variety of beautiful and contemporary recipes from his London restaurants in this volume. The collection also includes timeless classics and a selection of cheese recipes.

Coast: Recipes From Ireland's Wild Atlantic Way by Rachel Allen: Bestselling author and TV chef Rachel Allen journeys along the beautiful Atlantic coast of Ireland, delivering recipes collected from her culinary odyssey.  Part travel journal, part cookbook, Rachel also shares her favourite places to stay off the beaten track; the incredible stories she learns from the fishermen and farmers that she meets; and the breadth of local produce.

The Part-Time Vegetarian by Nicola Graimes: While the number of vegetarians is significant, a study by the American Journal of Clinical Nutrition found that nearly two out of three vegetarians occasionally like to eat meat, chicken or fish. Rather than taking centre stage, meat or fish are not the main focus of the recipes in this book, which utilise vegetables, grains, legumes, nuts, eggs and dairy foods. 

cookbook collage30 Ingredients by Sally Clarke: Clarke's is the legendary Notting Hill restaurant that pioneered seasonal fine dining in British cuisine. To mark the restaurant's 30th birthday year, Sally Clarke, the award winning chef, restaurateur and author has chosen a handful of recipes for each of her favourite 30 ingredients.

Arzak Secrets by Jean Marie Arzak: Juan Mari Arzak is the owner and chef of Arzak restaurant in San Sebastian, Spain, and was one of the first Spanish chefs to be awarded 3 Michelin stars. The restaurant is now rated 8th best in the world, and Juan's daughter Elena, who cooks with him, was voted best female chef in the world in 2012. Originally published in Spanish and now available in English for the first time, Arzak Secrets is the behind-the-scenes recipe and technique book from the world famed restaurant.

A.Wong: The Cookbook by Andrew Wong: Wong's unassuming restaurant in Victoria, London is incredibly popular. It might be due to his philosophy: cooking is all about inclusiveness; cooking and creating a meal is an act of love and friendship. Wong maintains the fundamentals of the original Chinese recipes whilst adding an unmistakably 'Wong' spin to it. The book will be published inthe USA in October.

My Kind of Food by John Torode: You may know Torode from his restaurants or appearances on MasterChef, but My Kind of Food is a very personal book featuring recipes that he makes away from the cameras and professional kitchens. 

Cookbook collageTurkish Delights by John Gregory-Smith: In Turkish Delights John Gregory-Smith brings his passion for Turkey and its food to your kitchen. He celebrates the best of the country's traditional food with 100 regional dishes, giving each one a simple, modern spin.

How to Cook by Annie Bell: The aim of this cookbook is to give the reader the confidence and the tools they need to be independent. In this volume, Bell (who knows her way around a recipe after cooking professionally for 30 years) has assembled the core repertoire of dishes that she would choose to hand down to her children to see them through life.

Spuntino: Comfort Food (New York Style) by Russel Norman: After bringing the bacari of Venice to the backstreets of the British capital at his critically acclaimed restaurant POLPO, Russell Norman scoured the scruffiest and quirkiest boroughs of the Big Apple to find authentic inspiration for an urban, machine-age diner. Norman aims to take you on culinary adventure from London to New York and back, bringing the best of American cuisine to your kitchen.

Meatballs: The Ultimate Guide by Matteo Bruno: Meatballs features recipes for lamb, goat, rabbit, chicken, fish, lobster and venison--even vegetarian (meat)balls. Almost as important as the meatball itself is what the meatball sits on, and you'll find several ideas for sotte palle (literally 'underneath the balls') as well. Meatballs was published in Australia in August.

cookbook collageCook Scandinavian by Camilla Plum: From crayfish to lingonberries, by way of venison and rye bread, the information and recipes in this book provide a glimpse into the Scandinavian kitchen and offer a truly fascinating insight into the food culture and philosophy of Northern Europe.

My Street Food Kitchen by Jennifer Joyce: Renowned food writer Jennifer Joyce presents a selection of street food recipes from around the globe. You'll find recipes for the exotic foods 'to go' that you may have bought from hawkers or markets on your overseas travels or favorite food truck, organized into chapters by country.

Vegan Street Food by Jackie Kearney: Another book on street food, minus the meat. Jackie and her family ate their way around Asia, sampling street food and jotting menu ideas on the back of napkins. Inspired by the food cultures she embraced on her travels, Jackie created vegan dishes that celebrate each region's food. 

Rome: Centuries in an Italian Kitchen by Katie & Giancarlo Caldesi: A beautiful coffee-table-worthy book, Rome features recipes both old and new, from Renaissance palazzos to neighborhood trattorias. The authors unearth the city's hidden gems--recipes that have been handed down through the generations, as well as new, exciting dishes inspired by Romans from all walks of life.

cookbook collageKitchen Mojo by Paul Mercurio: Mercurio is familiar to television audiences through his appearances in Strictly Ballroom, Dancing with the Stars and Mercurio's Menu. With this cookbook, Mercurio aims to get people to step out of the shadow of their kitchen fears, embrace the cook within and become a more confident cook.

My Family Kitchen by Sophie Thompson: Thompson is an award-winning actress and the winner of Celebrity MasterChef, 2014. Here she shares her family's best recipes, all of which were photographed in Sophie's own kitchen. 

The Clandestine Cake Club: A Year of Cake by Lynn Hill: Following the success of their first recipe collection, the Clandestine Cake Club is back with a second delicious helping. Inspired by the most cake-worthy moments throughout the year, founder Lynn Hill and her army of Cake Club members have compiled celebratory recipes arranged month by month. There are cakes to suit all the best-known dates in the calendar.

Magic Cakes: Three Cakes in One! by Christelle Huet-Gomez: This whimsical book is based on the "magic cake" theme of combining simple ingredients with very low temperature cooking to make a self-layering three-level cake. In addition to cakes, the "magic" touch is applied to cupcakes, pies, cheesecakes and brownies.

Complete AGA CookbookThe roundup would feel incomplete without a GBBO book or two. The first is The Complete AGA Cookbook by Mary Berry:  It is 30 years since AGA first got in touch with Mary Berry about producing the AGA handbook and 15 since she followed it up with Mary Berry's New Aga Cookbook - now she has combined, improved, updated and revamped those books with Lucy's help to produce The Complete Aga Cookbook, taking into account many new trends in cooking in the intervening years, as well as a plethora of new ingredients.Delicious Gluten-Free Baking

Delicious Gluten-Free Baking by Howard Middleton: Now it's time for the GBBO contestant book. This book aims to show that gluten-free baking can be as delicious as ordinary baking, and suitable for sharing with even those not on a gluten-free diet.

David Gillicks Kitchen cookbookIRELAND

David Gillick's Kitchen: Good Food from the Track to the Table by David Gillick:

A winner in the Celebrity Masterchef kitchen, David Gillick knows that what we eat affects the way we feel and how we perform in all areas of our lives. Here David shares the recipes that brought him success, on and off the track.



cookbook collageAdam Liaw's Asian Cookery School by Adam Liaw: For anyone interested in improving their Asian cooking skills Adam will teach you about the ingredients and techniques of the Asian kitchen for a complete understanding of how you can create authentic Asian flavours. Each is a lesson includes hundreds of tips and insights and the kind of small wisdoms passed down from generation to generation that you would never find in a recipe alone that will improve your cooking.

The Blue Ducks' Real Food by Mark LaBrooy and Darren Robertson: Passionate about growing, sourcing and making their own food, Mark and Darren show you how easy it is to create your own basics from scratch. Learn how to make yoghurt, flavoured vinegars and salts, smoked salmon, beef jerky and fermented veggies such as sauerkraut and kimchi. There's a comprehensive user's guide to grains, nuts and seeds, as well as sections on cooking with spices.

The Moroccan Soup Bar: Recipes of a Spoken Menu... Plus a Little Bit of Spice by Hana Assafiri: This popular Melbourne vegetarian restaurant has become an institution - owner Hana's vision was for a place where customers "felt their senses were stimulated...to share experiences, and walk away a little changed as a consequence." She is releasing recipes for some of the her much loved dishes that her devoted customer have been seeking for years. Laced with stories of meetings at the Soup Bar, of the plight of women, of Moroccan culture and of hope for a more inclusive future

Apple Blossom Pie: Memories of an Australian Country Kitchen by Kate McGhie: Popular Australian food writer and chef, Kate McGhie is also a farmer's daughter, born into seven generations of a family who worked and respected the land. Their farm in rural Victoria produced everything they ate. In this book Kate explores the foundations and flavours of Australian country cooking, with tried and true dishes as well as contemporary interpretations.

cookbook collageFast Food for Busy Families: More Than 100 Quick and Easy Paleo Recipes by Pete Evans: More Paleo recipes from Pete - this time showing you that you don't have to spend ages in the kitchen to prepare meals for the family. The key is using herbs, spices, nuts and good fats to bring bold flavours and textures to even the simplest dishes. Includes recipes for breakfasts, lunches and dinners, and quick ideas for snacks, treats, barbecues and when entertaining.

A Table in the Orchard: My Delicious Life by Michelle Crawford: Switching from organizing cocktail parties at the Sydney Opera House to life in an old country farmhouse in Tasmania was a dream come true for Michelle. She shares a taste of her new life amongst the chickens and veggie garden.

Guillaume: Food for Family by Guillaume Brahimi: Guillaume visits some of Australia's most charming and stylish homes, creating delicious menus inspired by the people and place, and discovering what makes a house a home - including a lunched hosted by Cate Blanchett in a country woolshed. He also shares his own family's favourite recipes. Royalties from the book will support the National Breast Cancer Foundation.

Byron Bay: A Food Journey Through the Region by Nelly Le Comte and Remy Tancred: This popular area of the east coast of Australia is well known for its cafés and restaurants that benefit from the wonderful local produce. Belinda Jeffery is one of many local chefs to supply favourite recipes that can easily be recreated at home.

DudeFood: A Guy's Guide to Cooking Kick-Ass Food by Dan Churchill: Popular MasterChef Australia contestant, Dan has been helping friends to cook for years. He's compiled these foolproof recipes to help you get through a week of dates, stay-ins and gym sessions.

cookbook collageWhat's Old is New Again: An Australian Icon Preserving Taste for Over 100 Years: Australian icon Fowlers Vacola celebrates its 100th anniversary with this collection of recipes that captures the best of Australia's food preserving history. Includes traditional favourites from the Country Women's Association, and recipes from the culinary winners at leading agricultural shows. Chefs and food experts, including Stephanie Alexander, Maggie Beer and Simon Bryant are among those who guide you through chapters on preserving, pickling, bottling, dehydrating, jams, jellies and more.

Supercharged Food: Heal Your Gut by Lee Holmes: Latest book from the Supercharged series that is a step-by-step program to cleanse, restore your inner gut health, via a treatment program and detox regime, supported by over 90 anti- inflammatory recipes to heal and nourish. Healing recipes include: coffees, teas, toddies and tisanes; smoothies, juices and milks; bone broths and stock; soups; easy-to-digest bowls; fermented foods for when your gut is strong; and even desserts.

Rena Patten's Best of Quinoa by Rena Patten: A new collection of quinoa recipes from the queen of quinoa - easy to follow recipes for breakfast, lunch and dinner, as well as soups, salads.

The CSIRO Total Wellbeing Diet: Complete Recipe Collection by CSIRO: To celebrate 10 years since the Total Wellbeing Diet was first introduced to us, CSIRO have gathered together more than 400 favourite recipes from previous books together in one volume.

cookbook collageNew Zealand Cafe Cookbook by Anna King-Shahab: For anyone who has experienced the New Zealand café culture, you'll know that there are so many fabulous dishes that you'd love to recreate at home. Anna has persuaded 50 cafes to share their best-loved dishes from their menus.

Simple Salads: Fresh and Easy Seasonal Salads by Penny Oliver: As the Southern hemisphere summer approaches, this timely book from Penny inspires you to try new ideas ad flavours. Includes salads based around grains and pulses, noodles, fragrant herbs and lots of vegetables, with meat or fish in a supporting role.

And the latest from Australian Women's Weekly Weekly: Amazing Decorated Cakes. The title says it all.

Cookbook giveaway - Tacopedia

TacopediaWith a foreword by Rene Redzepi and filled with quirky graphics, Tacopedia by Deborah Holtz and Juan Carlos Mena is a cookbook for hip taco lovers, food truck enthusiasts and serious followers of Mexican cuisine.  This cookbook is a deep dive into the varying taco traditions of Mexico's diverse regions. The abundant recipes are accompanied by interviews, stories, illustrations, graphics, maps and more that bring the vibrancy of the taco, and its homeland, to life. You can take a peek inside the cookbook with a chapter excerpt, and save 35% off the cover price with the special Phaidon offer for EYB Members.

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's your favorite taco filling?

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 will be discarded.  If you are not already a Member, you can join at no cost. The contest ends October 27, 2015.

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