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Julia Child's French kitchen for sale

Julia Child's kitchen in France

Want to own a piece of culinary history? Julia Child's French vacation cottage, complete with kitchen designed by Paul Child, is on the market for slightly less than $1 million. The home was built on land owned by Simone Beck, Child's friend and co-author of Mastering the Art of French Cooking.

Called La Pitchoune (The Little One), "the 1,600-square-foot getaway is exactly what you'd hope of the world's first celebrity chef, who brought French cooking into the everyday American kitchen." It features Child's trademark pegboard kitchen storage, tall countertops, and plenty of light.

The vacation cottage was built in 1963 on property owned by her best friend, Simone Beck, who co-authored "Mastering the Art of French Cooking" with Child. They had a "handshake deal" agreeing that the Childs would give the house back to Beck and her family when they were done using it. Until recently, the cottage was used as a cooking school by an American named Kathie Alex, who knew and studied with Child and Beck. Health issues caused Alex to put the home on the open market - the first time it has been offered to the general public. 

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 UK books:

25 recipes from Eating Well Made Easy: Deliciously Healthy Recipes for Everyone, Every Day 
by Lorraine Pascale

17 recipes from  Heathcotes at Home by Paul Heathcote, indexed by an EYB member

27 recipes from BBC Good Food: 101 Cakes & Bakes by Mary Cadogan

From US books:

14 recipes from The Homemade Kitchen: Recipes for Cooking with Pleasure by Alana Chernila
Enter our giveaway (US only -- Ends Dec 9th)
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25 recipes from The New Sugar and Spice: A Recipe for Bolder Baking 
by Samantha Seneviratne

15 recipes from The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World
by Jessamyn Waldman Rodriguez

67 recipes from Jacques Pépin Heart & Soul in the Kitchen
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14 recipes from The Chef Next Door: A Pro Chef's Recipes for Fun, Fearless Home Cooking by Amanda Freitag

10 recipes from Pieography: Where Pie Meets Biography: 42 Fabulous Recipes Inspired by 39 Extraordinary Women by Jo Packham, indexed by an EYB member

18 recipes from Williams-Sonoma Thanksgiving by Michael McLaughlin

25 recipes from Thanksgiving 101: Foolproof Recipes for Turkey, Stuffings and Dressings, Cranberry Sauce, Pumpkin Pie, and More! by Rick Rodgers

17 recipes from The Thanksgiving Table: Recipes and Ideas to Create Your Own Holiday Tradition by Diane Morgan


The most Googled Thanksgiving recipes, state by state

Minnesota wild rice casserole

Last fall The New York Times generated a bit of controversy with its 50 dishes for 50 states Thanksgiving feast. Minnesotans were stymied by the selection of grape salad, a dish that very few people had even heard of, much less prepared for a holiday dinner. (Although I am not a native Minnesotan, I have lived here long enough to know that grape salad is not popular.) Other states were likewise perplexed or offended by the dishes chosen to represent their locales as well.

Those dishes were selected by someone who isn't even a resident of the state, which explains why some of the foods didn't fit very well. But the Times redeemed itself somewhat by also providing a list of the most Googled Thanksgiving recipes in each state. Presumably people in the state would search for recipes that they were actually going to serve for their holiday meal. The results do seem to better reflect regional preferences. 

In performing the research, the Google staff did not focus on the most popular dish in every state, because that would be "turkey" in all 50 states. Instead, they looked for more distinctive foods. The results reflect "how much more popular searches for [the listed food] were in a given a state than in the rest of the country during the week of Thanksgiving over the past 10 years. In Michigan, for example, "cheesy potatoes" is 9 times more commonly searched (relative to population size) than in the rest of the country."

In this list, Minnesota's top selection - wild rice casserole - is much more representative of a food that would actually be served at a holiday dinner. The second place search, Snickers salad, is also likely to find its way onto many tables (but it won't be on mine). One mystery remains, however - why would anyone Google their recipes instead of searching on EYB?

Photo of Minnesota wild rice casserole with pecans from The Washington Post

Instagrammers profiting from food photos

Iphone food photo

It's no secret that many foodies post pictures of their meals to various social media accounts including Instagram. You may not realize, however, that more and more of these people are profiting from the habit, reports The Wall Street Journal.

That's right, you can turn those snapshots into money - or at least a free meal. Olivia Young, who works for a group that operates restaurants such as Vaucluse and Osteria Morini, reports that the company has started to invite Instagram users for meals and also plans to pay some to post photos. "We eat with our eyes," she said. "For a couple of hundred bucks for one person, I'm going to have potentially 500,000 people seeing brunch at Morini."

In this new world of gramming for money and food, there are no hard and fast rules. The "Instagram entrepreneurs exist in a gray area of independence and promotion, editorial taste-making and public relations. Each account draws its own lines, which are rarely spelled out for followers: Some won't accept payment or free food; others will accept meals but not money; others will only post for a fee." So the next time you see a tantalizing food photo, remember that it just might be earning the person who posted it a free lunch.

Cold weather, warm meals

Chicken and rice casserole

Much of the Northern Hemisphere has basked in a long, warm fall. But the warm days won't last forever, as indicated by the upcoming forecast for cold and snow in much of the northern US. The Rocky Mountain states have already had a taste of winter with snowstorms dumping several inches of snow on them in recent days. When it's blustery outside, there's no better way to keep warm than with a hearty casserole, says The New York Times.

Their collection of casseroles proves that one dish does not mean the foods are one-dimensional. The offerings range from an Indian-Spiced Tomato and Egg Casserole from Melissa Clark, described as "one of the most fragrant and vivid casseroles you'll ever see," to a Green Lasagna with Bolognese Sauce and Bechamel from Julia Moskin. The latter dish is more involved, but the fresh pasta ensures the dish will hold together.

The EYB Library is also chock full of hearty stews and one-pot meals, including over 450 casseroles. Try one of these highly-rated recipes to keep you warm on the next cold evening:

Chicken and rice casserole from Food Network Magazine (pictured at top)
Ratatouille (Eggplant casserole) from Mastering the Art of French Cooking, Volumes I & II
Vegetarian quinoa & squash casserole from EatingWell Magazine
Spanish-style chicken casserole from The Food I Love
Crowd-pleasing Tex-Mex casserole from The Oh She Glows Cookbook
Guinness, beef & chestnut casserole with leek colcannon from The Hairy Bikers' 12 Days of Christmas

Chris Kimball leaving America's Test Kitchen

Christopher KimballAnother shakeup in the food world caught many people off guard. Today the Board of Directors of Boston Common Press (parent company of America's Test Kitchen), announced that Christopher Kimball's employment with ATK is ending. Kimball was one of the founders of Boston Common Press, which started with a single publication, Cook's Illustrated, back in 1992. While Kimball's departure is effective immediately, he will still be the host of the 2016 seasons of the America's Test Kitchen and Cook's Country television programs.

A contract dispute is blamed for the breakup. David Nussbaum, CEO of Boston Common Press, said in the announcement that "We made every effort to offer Chris a reasonable contract that reflected his significant contributions to the company and are disappointed that we could not reach agreement." Grubstreet reported that were signs of a big change in the company earlier this year, when "Boston Common Press essentially surprised Kimball with a boss back in September - the company's first-ever CEO, a media executive from the outside." While Kimball hasn't said anything about the breakup, rumor is that he and his wife are considering forming their own company.

Other new additions to the Boston Common Press management team were announced last week, including the naming of its first Chief Digital Officer. Jack Bishop was promoted to to Chief Creative Officer. He will be "responsible for the creative strategy of the America's Test Kitchen television program, Cook's Illustrated magazine, Cook's Country magazine and television show, and America's Test Kitchen's digital and book content, as well as for new projects."

Reaction by fans has been mixed. Some lament Kimball's departure, feeling that the soul of the programs is being removed. Others, however, are not disappointed to see Kimball go, as they felt that his folksy missives and no-nonsense demeanor had outlasted their appeal. What do you think of this development for ATK and CI?

Thanksgiving cocktails

Sherry cava citrus fizz

Many Americans are making their Thanksgiving to-do lists in preparation for the biggest food holiday of the year. One thing that often gets short shrift is the beverage selection. Wine generally makes an appearance, but adding cocktails to your meal will instantly up your Thanksgiving game. If you are wondering which cocktails will match with the golden turkey on the table, indexed magazine Cooking Light has nine elegant cocktails to point you in the right direction.

Cocktails served in bowls, like punches, certainly fit into any festive theme. The Sherry cava citrus fizz pictured above allows guests to help themselves, freeing you to take care of the last-minute details. You can "make this punch up to 4 hours ahead, but wait to add the cava until just before serving."

Other sparkling cocktails also appear on the list, as do spice-spiked wines and ciders. The EYB Library features over 90 additional cocktailsthat are perfectly suited to Thanksgiving dinner, like this Spiced pear-pumpkin whisky fizz by Heather Schmitt-González, and the Mulled cider and pineapple cocktail from Better Homes and Gardens Magazine. What cocktails grace your Thanksgiving table? 

Russ Parsons to leave LA Times

Another long-time food writer is leaving a major US newspaper. This time it's Russ Parsons, food columnist at the Los Angeles Times, who is leaving the paper after more than 20 years. Parsons announced his retirement in a tweet yesterday afternoon:

Russ Parsons tweet

The second tweet read: "but I'm really excited to see what the next chapter will be. What is this thing called "real life"?" He explained a bit more on his Facebook page, noting that the newspaper offered a generous buyout package that he decided to take. He continued, "I've had unforgettable experiences and made friends I'll always cherish,but I'm excited to see what the next chapter will be."

In addition to his food column at the LA Times, Parsons is the author of the cookbooks How to Read a French Fry and How to Pick a Peach. Following his announcement, Parsons did not elaborate what he plans to do next. A few followers tweeted suggestions, including one that he become a farmer. Parsons replied: "c'mon mas! me a farmer? I've got more sense than that. wait ... 40 years in newspapers. maybe i don't. :)"

The pros and cons of being a private chef

dinner party 

Those of us who love to cook (some might even say are obsessed with cooking) have probably dreamt of being a chef of one sort or another. Becoming a private chef has a lot of appeal for people who don't want the intensity of a restaurant kitchen or are considering a career change. If you've ever wondered what it would be like to be a private chef, you can read the pros and cons at indexed blog Serious Eats.

Private chef Becky Selengut dishes on the highlights and challenges of a career cooking in other people's kitchens. One of the qualities that drew Becky to be a private chef was "the endless creative opportunities and constant room to play. At a restaurant, regulars come back again and again for a certain dish - it becomes theirs. Then it's hard - if not impossible - for the chef to take those favorites off the menu. I love that as a private chef, each booking can be an entirely new creative endeavor."

But it's not all sunshine and rainbows. There are many challenges that come with the territory as well. The kitchen in which you cook can be poorly equipped; the clients can be finicky or demanding. Says Becky, "I'm not going to sugarcoat this: You may or may not have the family dog humping your leg while you cook. There's a chance your client will place a toddler with a dubiously clean diaper on the countertop where you're about to chop your onions." Ewwww.

Despite these obstacles, Becky enjoys her job, noting that she gets instant gratification when she sees the smiles on her clients' faces. She also enjoys being able to share special moments with her clients, many of whom have become friends. Should you decide that being a private chef appeals to you, the article ends with some practical advice on how to achieve that goal.

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 blogs:

CIder Cheesecake Pie from indexed blog Food52

From AUS/NZ books:

14 recipes from A Free Range Life: Endless Summer by Annabel Langbein

11 recipes from Alla Fratelli: How to Eat Italian  by Barry McDonald & Terry Durack

9 recipes from King of the Grill: The Bumper Book of No Nonsense Barbecuing 
by Ross Dobson, indexed by an EYB member

7 recipes from Wild Weed Pie: A Lifetime of Recipes by Janni Kyritsis & Roberta Muir
Enter our cookbook bundle giveaway (Ends Dec 2nd --  AUS only)

6 recipes from At My Table: Delicious Recipes from 60 Celebrated Chefs for People with Diabetes edited by Amanda Bilson & Janni Kyritsis
Enter our cookbook bundle  giveaway (Ends Dec 2nd -- AUS only)

From US books:

Turkish Pistachio Shortbread from Sweet Middle East:
Classic Recipes, from Baklava to Fig Ice Cream
 by Anissa Helou

11 recipes from Vegetarian India
: A Journey Through the Best of Indian Home Cooking 
by Madhur Jaffrey (previously published in the UK as Curry Easy Vegetarian)

31 recipes from Endless Summer Cookbook by Katie Lee, indexed by an EYB member

24 recipes from Weber's Smoke: A Guide to Smoke Cooking for Everyone and Any Grill 
by Jamie Purviance, indexed by an EYB member

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