Celebrating another milestone

The EYB indexing team is always working diligently to make sure the best new releases are indexed as soon as they are published. Their hard work has allowed us to hit another milestone of 8,000 books indexed on EYB.

What book was the 8,000th? How to Instant Pot by Daniel Shumski which has an  for our members to take a look at and is on 90 member's Bookshelves. For those of you interested in an Instant Pot - today's Prime Day special is an Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer for $58.99 - the lowest price ever in the US. The Canada Prime Day deals are currently unavailable.  

As we extend a well-earned "huzzah!" to our wonderful indexers, we'd also like to recognize our Member indexers, who currently account for 35% of new books indexed. A hearty thanks to each and every one of you for contributing to this exciting milestone.

It was just over a year ago that we celebrated 7,000 indexed books, so I thought I would take a quick look at statistics in the Library to see where we stand today. Combined, the number of recipes inside the 8,000 indexed books is over 1.35 million!  To save you from doing the math, that is an average of about 170 recipes per book. The books run the gamut from general cookery books to deep-dive specialty books, spanning all seven continents (only one book touches on Antarctica - The Thyme Bandit Cookbook: Recipes from White Star Farms and a Lifetime of Cooking from Alaska to Antarctica and All Places in Between. Below is a collage of covers of our most recently indexed books. 

Although most classic cookbooks aren't available in digital format, with our EYB Book Preview (148 titles to date) and new EYB Digital features, more recipes than ever can be accessed from electronic devices like computers, tablets, and phones. The Preview feature is an excellent way to sample a book before you commit to purchasing it, and EYB Digital has the potential to streamline the way you use your cookbooks. 

Remember, you can request to index a book yourself (it isn't difficult and most Members who do this end up doing more than one book) or you can request that EYB index it. Older or more obscure books are placed into the queue for indexing according to number of requests, so make sure you submit a request for any books you would like to see indexed. Here's looking forward to the next milestone!

July 15th, 2018 Kindle Cookbook Deals

Act quickly if any of these cookbooks interest you, as I'm not sure how long they will remain on sale. At times I'll share a deal and it seems a few hours later, that deal has expired.

The bottom portion of this list are titles that seem to remain at a great price and I keep them here for new members or those who are new to the post.  I will update during the week and re-share on social media, so please check back.

 

For those of you who may have missed our announcement
regarding EYB Digital, please see this post for more information. 

 

 

 

Amazon PRIME Day starts July 16th - using our Amazon affiliate link
- United States,
Canada or United Kingdom for any of your purchases
helps our efforts to index more titles. Other affiliate links can also be found
on our Home Page on the lower right sidebar.

See our Prime Day Guide

80% off Kindle books - all genres

 

 

AU members - there are not many deals right now but this link will take you to several titles from .99 to 4.99  

UK members - cookbooks currently on sale for £0.99 to £4.99 each - click this link to scroll through these sales.  

CANADA

United States

For those who love to read fiction and nonfiction - see other deals and right now 80% off Kindle books 

Newer Kindle sales - look for updates throughout the week:

Kindle cookbook deals long-term:

What James Beard had to say about onions

Onions are indispensable in my kitchen. I usually have at least two types on hand at any given moment (red and yellow) and frequently even more. They are essential to many dishes. I'm far from the only fan of onions, of course; they are favored by home cooks and chefs alike. One of the onion's biggest fans was James Beard, who wrote about this subject and many more in his iconic book Beard on Food. The James Beard Foundation just posted an excerpt from the book regarding onions, and it makes for a wonderful read

cider and sage roast onion

Beard notes that onions form the backbone of dishes from many cultures and provides us with examples of how onions have been venerated throughout the ages: "Onions, we are told, were part of the cargo on Noah's ark. The Egyptians regarded them as a symbol of the sun they worshiped as a god, with the concentric rings of the sliced onion representing heaven, hell, earth, and the universe. If you've never studied the inside of an onion, cut one in half sometime and really look. It is one of nature's most amazing works of art."

The essay provides myriad ways to enjoy different types of onions - in a salad, pickled, or even on their own as a sandwich. Beard adored onion sandwiches, preferring sweet onions grown in Washington State and Idaho (undoubtedly the Walla Walla variety). As much as he loved onions, Beard shared the lament that many of us have about the tasty but fussy pearl onion, noting that "peeling these babies is a pretty monotonous task."

Naturally, the EYB Library is stuffed with onion recipes. These alliums are included in over 41,000 online recipes. A few highlights are listed below. One of my favorite onion recipes is the Golden onion & thyme dip from Fine Cooking Magazine. What's your favorite way to enjoy onions? 

Too Good To Waste by Victoria Glass

Jamie Oliver has stated that the Western world wastes three times the amount of food needed to feed the planet's hungriest people and that up to 50% of our household food will get thrown away every week, untouched. Today, we have more food choices at our fingertips than ever before, but the amount we throw away is at an all-time high.

Cookbooks devoted to reducing this painful truth are emerging fast and furious with several new titles coming soon. Last year, Victoria Glass's Too Good to Waste: How to Eat Everything was published and is a valuable resource for those who wish to make food waste a thing of the past. 




Victoria's smart thinking and shortcuts guide you to make delicious dishes with every bit of your leftover ingredients. Not only does this save money, but it will also help combat food waste. From stale bread to scraps, peel to pods, discover brilliant solutions for your spare egg yolks or whites, leftover rice, vegetable skins and more. Alongside recipes for stocks and preserves to spice up your store cupboard, this book has over 100 inspiring ideas to revolutionize your kitchen.

Rocket gnudi, Wilted watercress and chicken wonton soup, and Salted caramel, chocolate and beetroot fudge cake are just a few recipes that sound perfect enough for guests. You can see from the two photographs below that the dishes  shared in this title are beautifully presented. Mindful cooking is not all dandelion greens and wrinkled carrots - it can also be making the best dish out of what you have available. 

Inspiring photographs, tasty recipes and great tips throughout make this a top book to start your waste less journey. Special thanks to Nourish for providing two copies of this book in our giveaway below as well as sharing these two beautiful recipes with our members. 
 

Caramelized parsnip tarte Tatin
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

Tarte tatins scream posh, even though they're easier to rustle up than a quiche. This version makes an impressive vegetarian main, or pairs beautifully with roast venison, pork or beef.

  • 3-5 parsnips, peeled and cut into 2cm/¾in rounds (prepared weight 450g/1lb)
  • 1 tbsp olive oil
  • 30g/1oz/2½ tbsp light muscovado sugar
  • 2 tbsp cider or white wine vinegar
  • 50g/1¾oz/3½ tbsp unsalted butter a little plain/all-purpose flour, for dusting
  • 300g/10½oz all-butter puff pastry
  • fine sea salt and freshly ground black pepper

Heat the oven to 190°C/375°F/Gas 5.

Bring the parsnips to the boil in a saucepan of salted water, then parboil for 5 minutes. Drain and rinse under cold water until they are cool enough to handle.

Heat the oil in a 20cm/8in ovenproof frying pan or tatin pan over a medium heat. Arrange the parsnips, cut-side down, in a single layer as neatly as you have the patience for. Season well. Fry the parsnips for about 5 minutes, without turning, until nice and golden.

Mix the sugar and vinegar with 3 tablespoons water and add it to the pan. Dot the butter across the top and watch it melt in. Turn down the heat and leave to simmer for 10 minutes. If the pan is looking a little dry, add another 1-2 tablespoons water, then turn off the heat.

On a lightly floured work surface, roll out the pastry to about 3mm/⅛in thick. Use a dinner plate as a template and cut around it to make a neat circle. Place the pastry circle on top of the parsnips and tuck in the edges. Prick several times with a fork to allow the steam to escape and bake for 20-25 minutes, or until crisp and golden.

Leave the tatin in its pan for 10 minutes, before turning it out by inverting it onto a serving plate. Pour any juices from the pan over the top and serve as a vegetarian main course with a lightly dressed green salad, or as accompaniment to roast beef, game or pork.

TIP:   If you have any leftover pastry, simply re-roll, sprinkle over some grated hard cheese, fold in half and roll again. Cut into 1cm/½in thick strips and twist them before scattering over more cheese and some salt and pepper and baking in a fairly hot (190°C/375°F/Gas 5) oven for 10-15 minutes, or until puffed up and golden.

Pork & lemongrass meatballs & aromatic sprout salad
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

Soft, fragrant meatballs complement the crunch of the beansprouts and the tangy dressing in this dish. The meatballs are also perfect alone as a light lunch, or serve with steamed rice for a more substantial supper.

For the meatballs

  • 500g/1lb 2oz minced/ground pork
  • 4 shallots, finely chopped
  • 1 bunch of coriander/cilantro, stalks removed and finely chopped, leaves reserved
  • ½-1 red chilli, finely chopped
  • 3 garlic cloves, crushed
  • 2 lemongrass stalks, trimmed, bruised and finely chopped
  • 2 tbsp fish sauce
  • 1 tsp sugar groundnut/peanut oil, for frying
  • fine sea salt

For the salad

  • 300g/10½oz/3 cups beansprouts
  • juice of 1 lime
  • 2 tbsp groundnut/peanut oil, plus extra for frying
  • 2 tbsp fish sauce
  • 1 tsp sugar
  • 2 spring onions/scallions, sliced
  • 1 garlic clove, crushed
  • ½-1 red chilli, finely chopped
  • 2 carrots, scrubbed and cut into fine matchsticks
  • 1 large bunch of mint, leaves picked and roughly chopped
  • reserved coriander/cilantro leaves, roughly chopped
  • 80g/2¾oz/heaped ¾ cup salted roasted peanuts, chopped

Heat the oven to 150°C/300°F/Gas 2.

Put all the meatball ingredients, except the frying oil and salt, into a bowl and mix thoroughly.

Heat a little oil in a heavy-based frying pan over a medium heat and fry a teaspoonful of the mixture for a few minutes until cooked. Taste and adjust the seasoning of the mixture, if needed. Shape into 24 walnut-sized meatballs and put in a roasting pan. Pop in the refrigerator to chill.

Blanch the beansprouts in a large saucepan of boiling water for 2 minutes, then drain and run them under the cold tap to cool.

In a large bowl, mix together the lime juice, groundnut/peanut oil, fish sauce, sugar, spring onions/scallions, garlic, chilli and carrots. Toss in the beansprouts and set aside at room temperature while you fry the meatballs.

Heat a little peanut or sunflower oil in a frying pan over a low-medium heat. Working in batches so the pan is not overcrowded, fry the meatballs for about 5 minutes until the undersides are a deep golden brown. Turn and fry for a further 5 minutes until they are browned and cooked through.

Transfer to an ovenproof dish and keep them warm in a low oven while you fry the remaining meatballs. Once they are all cooked, toss the chopped herbs through the beansprouts and sprinkle with the peanuts. Serve with the hot meatballs.

Recipe excerpts and photographs taken from Too Good to Waste by Victoria Glass, published by Nourish Books in 2017. 

The publisher is offering two copies of this book to EYB Members in the US, UK and CA. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on August 21st, 2018.


Amazon Prime Day guide

Prime Day starts at 3 p.m. ET (noon PT) on Monday, July 16. It runs through 11:59 p.m. ET on Tuesday night, July 17. (Note it will start at noon in the UK and noon AEST on July 16 in Australia, and will run for 36 hours in both countries. Offers will differ from country to country.)

If you're not yet an Amazon Prime member, we suggest signing up to the 30-day free trial now in order to access the deals on Prime Day. If July 16th is the day you decide to sign up for Prime, please use our affiliate links listed below. 

 

Using our Amazon affiliate link - United States, Canada or
United Kingdom 
for any of your purchases helps our
efforts to index more titles. Other affiliate 
links can also be
found
on our Home Page on the lower right sidebar.

 


Amazon US

These cookbook deals are available for a short period:

Use code PRIMEBOOKS18 to save $5 on a $20+ book purchase (only valid on books sold and shipped by Amazon.com, not a 3rd party

Kitchwares deals can be found here and Instant Pot is at the lowest price ever.

Amazon is already cutting the price of Amazon-specific products: 


Meanwhile, a number of movie rentals have been reduced to $2. Gamers can get a free video game from Twitch every day leading up to Prime Day as well as a few after. On Monday, Amazon will offer the Kindle Paperwhite for $80 and if you shop at Whole Foods, you can get $10 in Amazon credit for spending $10 on groceries.

On Monday we will share new deals of importance hopefully lots of cookbooks and kitchen items on social media but as of now these deals are rumored:

Amazon UK

These titles are on sale for the next 45 minutes:

  • There's a three-month free trial for selected channels on Prime Video - Discovery, Shudder, BFI and MGM.
  • New customers can get four months' access to Amazon Music Unlimited for 99p 
  • There currently are rumors of many electronic deals and we will be updating this post with items of importance to our members.

Amazon CA

Amazon.ca will be celebrating Prime Day as well. Rumored sales include:

Alexa related products are already on sale

We appreciate your support of Eat Your Books by using our affiliate links for your purchases on Prime Day and throughout the year. Our affiliate links are always located on our Home Page (right sidebar) and allow us to index more cookbook titles for our members.

Featured Cookbooks, Recipes and the Latest EYB Book Previews

EYB wants to make your cooking life easier. Our main focus has always been indexing cookbooks and magazines so you can efficiently search your own collection instead of paging through individual indexes. We also aim to keep members up to date on the best new titles being published. Our latest feature,  EYB Book Preview, allows you to view an extract from a growing number of titles, sometimes in advance of publication date. These Previews are full pages that give a great "feel" for each book. They are shown exactly as they appear in the physical cookbook including layout, style, font, photography, and, of course, a sampling of recipes!

 

 

For those of you who may have missed our announcement
regarding EYB Digital, please see this post for more information. 

 


Below you will find our latest EYB Book PreviewsGIVEAWAYS and be sure to check out our weekly Kindle deals' post. Lastly, be sure to check out our Amazon Prime guide post

 

Member Photo of the Week:

 

Baked Apricots with Marzipan Filling & Almond Crumble from  Golden: Sweet & Savory Baked Delights from the Ovens of London's Honey & Co. by Itamar Srulovich & Sarit Packer (This book has been published in the UK as  Honey & Co: The Baking Book)

Photo submitted by anya_sf

Have you uploaded any of your own photos yet? Learn more!

 

 

Featured Online Recipes:

6 summer dessert recipes by Mary Berry from the July 7th issue of indexed The Guardian Feast Supplement

 

 

EYB Book Previews For Pre-Release Titles:
A selection of full sample pages are available for the following cookbooks soon to be published. Click the book cover or orange EYB Book Preview button to view.
Learn more about EYB Book Previews

 

3 recipes from  Southern Baked: Celebrating Life with Pie by Amanda Wilbanks
Available for pre-order. Release date: August 7, 2018

This is the first title in our exciting new feature Eat Your Books Digital. By pre-ordering a copy of this book before publication date you will also get access to the complete book on EYB. For more information on EYBDigital, check out this post.

 

3 recipes from  The Great Grilled Cheese Book: Grown-Up Recipes for a Childhood Classic by Eric Greenspan
Available for pre-order. Release date: August 7, 2018

 

3 recipes from  Just a French Guy Cooking: Easy Recipes and Kitchen Hacks for Rookies by Alexis Gabriel Ainouz
Available for pre-order. Release date: September 4, 2018

This is another title in our exciting new feature Eat Your Books Digital. By pre-ordering a copy of this book before publication date you will also get access to the complete book on EYB. For more information on EYBDigital, check out  this post.

 

3 recipes from  Copenhagen Food: Stories, Traditions and Recipes
 by Trine Hahnemann
Available for pre-order. Release date: October 2, 2018

This is another title in our exciting new feature Eat Your Books Digital. By pre-ordering a copy of this book before publication date you will also get access to the complete book on EYB. For more information on EYBDigital, check out  this post.

 

3 recipes from  Extra Helping: Recipes for Building Community One Dish at a Time by Janet Elsbach
Available for pre-order. Release date: November 13, 2018

This is another title in our exciting new feature Eat Your Books Digital. By pre-ordering a copy of this book before publication date you will also get access to the complete book on EYB. For more information on EYBDigital, check out  this post.

 

More EYB Book Previews:
A selection of full sample pages are available for the following cookbooks. Click the book cover or orange EYB Book Preview button to view. Individual recipes from already indexed titles can be added to your EYB Bookshelf now.
Learn more about EYB Book Previews.

 

13 recipes from  Tasty. Naughty. Healthy. Nice.: Whole Food Made Sinfully Delicious by Susan Jane White (Jenny's review

3 recipes from  Plants Taste Better: Delicious Plant-Based Recipes, From Root to Fruit by Richard Buckley

 

3 recipes from  Robata: Healthy Japanese Home Grilling by Silla Bjerrum

 

3 recipes from  The Natural Baker: A New Way to Bake Using the Best Natural Ingredients by Henrietta Inman

 

3 recipes from  Eating Well Everyday by Peter Gordon

3 recipes from  Tuck In: Good Hearty Food Any Time by Ross Dobson

 

3 recipes from  Wholefood from the Ground Up: Nourishing Wisdoms, Know-How and Recipes by Jude Blereau

 

 

 Click on the titles below to view the EYB Book Preview for each of these cookbooks:
The Art of Making Gelato
Seasons to Share
Kitchen Knife Skills
Foodimentary
The Essential Cook's Kitchen
Modern Pressure Canning
The Beginner's KetoDiet Cookbook
The Autoimmune Protocol Made Simple Cookbook
The Complete Book of Butchering, Smoking, Curing, and Sausage Making

 

 

Cookbooks with GIVEAWAYS!
Each of these featured titles has a current giveaway. Click the blue button for more information on how to enter. For titles that also have an EYB Book Preview, click on the orange EYB Book Preview button to view the available full sample pages.

3 recipes from  First, We Brunch: Recipes and Stories from Victoria's Best-Loved Breakfast Joints by Rebecca Wellman

Enter the First, We Brunch GIVEAWAY! (US/CAN only)

 

4 recipes from Cuba: The Cookbook by Madelaine Vazquez Galvez & Imogene Tondre

Enter the Cuba GIVEAWAY! (US/UK/CAN/AUS only)

 

5 recipes from  Green Burgers: Creative Vegetarian Recipes for Burgers and Sides by Martin Nordin

Enter the Green Burgers + Vegan 100 GIVEAWAY! (US/UK/AUS/NZ only)

 

 

8 recipes from  Vegan 100: Over 100 Incredible Recipes from Avant-Garde Vegan by Gaz Oakley

Enter the Green Burgers + Vegan 100 GIVEAWAY! (US/UK/AUS/NZ only)

  

Spain's National Library puts historic recipes on video

Talk about a cookbook collection - Spain's National Library contains an impressive 23,000 food-related works, some of which date back to the 1400s. In an effort to raise awareness about these unique and ancient works, the library is embracing a modern techology: videos. Partnering with contemporary chefs, they have put together video recipes adapted from cookbooks that span the centuries.  

ipad on counter

In addition to the videos, which not only provide recipes but also delve into the history to explain how such gastronomy developed, the library has also been creating digital versions of about 200 vital gastronomy books.  "We have an enormous wealth of data, but that doesn't mean we can easily attract a huge public," said Elena Sánchez Nogales, who is in charge of the digital area. "The library has always been a natural habitat for researchers, but food is clearly interesting more and more people, so we just needed to find the right language to reach them."

Madrid chef Javier Estévez said he enjoyed the challenge of reinterpreting a 19th-century recipe for caramel pig trotters. He appreciated that the older recipes were more of a general guide for the dish rather than a strict step-by-step instruction. "We've become much more technical, so that we treat the preparation of food as if it was some sort of scientific dissection in which everything should also be measured," he said. "But I don't think cooking should be like mathematics. I personally much prefer trial and error." 

Are you a messy eater? Wear those stains with pride

It never fails: any time I wear a light-colored shirt while eating, I will splash tomato sauce, berries or chocolate sauce on it, creating an indelible stain. Dark colored clothing will get the same treatment in reverse, with a white sauce, yogurt, or something equally contrasting. When this happens, I attempt to discreetly daub the stain with a napkin and cold water, often creating a larger smear in the process. Instead of trying to hide these stains I should wear them with pride, says food critic Jay Rayner, who writes in praise of being a messy eater

spaghetti sauce

Rayner is as amazed as I am when he sees someone wearing a pristine white shirt that remains pristine throughout a lengthy meal. How can that be possible, he muses, while "I seem completely incapable of leaving a table without everyone being able to read, from the full Jackson Pollock across my chest, exactly what I've just had for my tea." 

The explanation, he surmises, is not that he is incapable of being neat, but rather that he properly appreciates the art of eating. "The ones who manage not to spill everything down their shirts are obviously not doing food properly," says Rayner. Remember his words the next time you hesitate to order the pasta with red sauce or that gooey chocolate dessert. Embrace the berry coulis stain and the curry spots. They are marks of a meal well eaten.

Photo of Spaghetti with winter tomato sauce (Spaghetti con sugo simplice di pomodori pelati) from The Guardian Cook Supplement by Rachel Roddy

Ostro by Julia Busuttil Nishimura

Julia Busuttil Nishimura started her blog Ostro in 2014 and has steadily gained a strong and loyal following for her uncomplicated, seasonal food. As an Australian of Maltese descent and a fluent Italian speaker, who is married to a Japanese man, Julia expertly brings together a broad range of cuisines and culinary influences using the very best produce available. Her style is relaxed and graceful and her food simple, yet elegant.
 

 

Her debut cookbook, Ostro: The Pleasure That Comes from Slowing Down and Cooking with Simple Ingredients reflects that relaxed, elegant beauty in terms of both her food and her life. She guides us through the uniquely satisfying experience of making pasta or pizza dough from scratch, clearly explaining the processes and demystifying the reasons behind them.

Julia also shares simple, flavourful salads and one-tray bakes (like the recipe we are sharing today) for days when time is scarce or the desire to cook is absent. Baking and desserts, too, needn't be overly complicated - as the author demonstrates, some of the best go-to recipes are the ones passed down the generations. But we also need the odd show-stopper on standby for special occasions and this book delivers.

Ostro is an old friend in your kitchen teaching you to slow down, enjoy life and make good food: "My approach to food favours intuition over strict rules and is about using your hands, rushing a little less and savouring the details. It is food that slowly weaves its way into the fabric of your daily life - food for living and sharing." Brilliant words.

NOTE: While this book is expensive for those on this side of the world (US), the $13.99 Kindle price is worth every penny. It is available at Amazon UK and on Kindle there as well.

Special thanks to Pan Macmillian AU for sharing the following recipe with our members and for providing two copies of this special book that was chosen as one of the Books of the Year 2017 by Gourmet Traveller Australia in our giveaway below. 

 

Tray-roasted chicken with grapes, olives and walnuts
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

Serves 4 to 6     

A meal that can be prepared in just a few minutes is sometimes very necessary and much appreciated in the middle of the week. Nice free-range chicken from a reputable source will ensure this dish really sings. You really must use skin-on chicken thighs to prevent them from drying out. I like to use good-quality Italian olives, with their pits still in, for the best result.
 
  • 6 boneless chicken thigh fillets (about 800 g in total), skin on
  • 120 g red grapes
  • 50 g (¼ cup) olives
  • 2 garlic cloves, roughly chopped
  • 30 g (¼ cup) walnuts
  • 1 rosemary sprig, leaves picked
  • 1 lemon
  • 2 tablespoons extra-virgin olive oil 
  • sea salt
Preheat the oven to 180°C.
Arrange the chicken thighs, skin-side up, in a deep roasting pan. Scatter around the grapes, olives, garlic, walnuts and rosemary. Halve the lemon, squeezing the juice into the pan, then nestle the lemon halves into the grapes and olives. Drizzle with the olive oil, season with sea salt and roast, uncovered, for 40-45 minutes until the chicken is cooked through and golden. If there is too much liquid in the pan, increase the oven temperature to 200°C.

Remove the chicken from the pan, keep warm and return the tray to the oven for 5-10 minutes to reduce the liquid. Return the chicken to the pan and serve.

 

The publisher is offering two copies of this book to EYB Members in AU and NZ . One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on August 18th, 2018.

Mouneh

Obtaining a copy of Mouneh: Preserving Foods for the Lebanese Pantry by Barbara Abdeni Massaadl has been the object of my obsession for the last seven years. If I could reclaim the hours I've spent googling and searching for a copy of this book, I'd be able to take up a new hobby (I'd probably just read more cookbooks). A year ago I wrote a post on how to manage your cookbook collection and one of my last lines read ".... I still want a copy of Mouneh!" Shortly thereafter, I wrote to Barbara and she informed me that Interlink Books was re-publishing the title this year, and I was overjoyed. The long wait has been worth every second. 

Mouneh is a comprehensive study of traditional Lebanese food preserving methods, an important aspect of Lebanese culinary heritage. The content shared here is derived from recipes produced all around Lebanon. Organized by the four seasons and later into twelve months, the book provides readers the opportunity to seasonally produce sweet preserves, pickles, cheeses, distilled items and dried goods derived from vegetables, fruit, herbs, flowers and animal products. 

Barbara's knowledge is best described as an encyclopedic passion for all things Lebanese. This title is home to almost two hundred recipes that are wrapped in a wealth of stunning photography. The author also shares captivating stories of her  dealings with farmers, food producers and the people who continue to prepare food the traditional way and is a gifted storyteller.

Do yourself a favor, do not let the opportunity slip by to order this book. Travel with Barbara on her culinary journey through Lebanon, you will be the richer for it. Special thanks to Interlink Books for providing two copies in our giveaway below as well as for sharing a recipe with our members today. Please support our authors and publishers by sharing this post and visiting their social media pages - those options provide you extra entries as well. 

 

 

Apricot Syrup
Sharab el Meshmos
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

  • 1 kg (2.2 lb) apricots
  • Granulated sugar equal to the weight of juice extracted from the fruit
  • Freshly squeezed juice of 1 lemon

Wash the apricots with cold water. Dry with a kitchen towel. Remove the stone from the apricots. To stone apricots, take a sharp knife and cut the fruit in half lengthways following the natural line. Firmly grasp the two halves and twist them in opposite directions. Pull them apart and remove the stone.

Use a food processor to extract the juice from the apricots. You may filter the juice through a strainer lined with muslin. I don't!

Measure the weight of the juice and prepare the equivalent amount of sugar. Cook the mixture in a non-reactive pan on a low heat, bringing it slowly to a boil. Stir constantly until the sugar is dissolved. Add the lemon juice.

Skim the froth from the surface. Turn off the heat before the liquid sets, or becomes too thick. Pour the hot syrup into sterilized bottles. Seal immediately, closing the lid of the bottle tightly. Leave to cool.

Put the bottle in the refrigerator or if you want to conserve the bottle outside of the refrigerator, boil it for 10 minutes. Let cool until the next day. Wipe with a damp kitchen towel. Label the bottle and store in a cool, dark place, if not for immediate consumption. Once the bottle is opened, it should be refrigerated.

To serve, pour about 2 tablespoons of syrup in a glass, dilute with water, and add ice cubes.

Recipe from Mouneh, published 2018 by Interlink Books, recipe © Barbara Abdeni Massaad

The publisher is offering two copies of this book to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on August 17, 2018.

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

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