Should "amateur" food bloggers be paid to develop recipes?
May 16 2012, 1 CommentA food professional accuses food bloggers of "faking it" by taking money for poorly-tested recipes.... read more
Confused about salt?
May 16 2012, 0 Comments10 different salts and when and how to use them.... read more
Three cheers for garden cookbooks!
May 15 2012, 1 CommentSusie sings the praises of kitchen gardens, and the cookbooks that celebrate them.... read more
Cookbook collaboration: How it should work
May 15 2012, 1 CommentAn inside look at working with a Top Chef winner to conceive, plan, and write a unique cookbook. ... read more
New blog focuses on celebrity chefs
May 14 2012, 0 CommentsThe Braiser promises to "hold some of the biggest egos around accountable."... read more
A Yankee finds a food paradise in Australia
May 13 2012, 0 CommentsDiscovering what "yabbies" are.... read more
Opera and food is a match made in heaven
May 12 2012, 0 CommentsCombining food and arias creates a number of challenges for both the singers and the stage managers.... read more
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Delicious made with 'flavoured' chocolate - I used Green and Black's Maya Gold (orange, cinnamon, nutmeg and vanilla).by cassiemcgannon about Chocolate gelato -
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Didn't make the mash, but the ribs were fantastic, great flavours.by CAT about Slow-braised beef ribs with swede, carrot and thyme puree -
Very tasty, but cooked a bit sooner than the recipe said, so definitely keep an eye on it. So simple.by sarahcooks about Danny Chan's steamed salmon with lemon -
As described in the book, this is a very smooth tequila drink. Picture here: http://forums.egullet.org/index.php/topic/141096-the-pdt-cocktail-book/page__st__60__p__1872883#entry1872883by fprincess about Conquistador
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The best thing about these buns is that unlike some sweet doughs, they're still soft and fluffy the next day.by Serious Eats about Dark and dangerous cinnamon buns - full review -
The sauerkraut adds moisture, and both the sauerkraut and pickle juice add a nice sourness. Although the bread is packed with whole grains, it's also packed with flavor.by Serious Eats about Sauerkraut-rye bread - full review
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It delivers a broad range of accessible, straightforward and seriously tasty dishes as well as some challenges for rainy days.by Fuss Free Flavours about Gok Cooks Chinese - full review -
The techniques used in this book might be even more useful than the recipes because the wow factor in these desserts is their unique look.by Baking Bites about Push-up Pops - full review -
This was a very simple recipe that resulted in a soft bread that would be a great whole wheat replacement for people who aren't fond of denser loaves.by Serious Eats about Micro-brewery honey-wheat bread - full review
James Beard Award winners announced
May 5 2012, 1 CommentThe Oscars of the food writing world were awarded last night in NYC.... more
What's New on EYB
March 23 2012, 4 Comments
Eat Your Books has had a facelift! Scroll around this new Home page to find out what's been added - latest Notes and reviews; latest recipes, books, magazines and blogs; latest forum posts and tweets.... more
Shelf Life With Susie
May 15 2012, 1 Comment
Susie sings the praises of kitchen gardens, and the cookbooks that celebrate them.... more
Food Insiders
May 8 2012, 2 Comments
Michael is the author of the immensely popular and award-winning vegetarian blog Herbivoracious, he talks about writing his first book, Herbivoracious out in May. ... more
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