Good Eats: Reloaded heading to Cooking Channel

Alton Brown provided his fans with a bit of good news earlier this week, when he posted a status update about Good Eats to his Facebook page. In it, he announced that he's "revisiting the Good Eats library and renovating some classic episodes by adding new scenes, new science and new recipes." The first revamped episode of what is being called 'Good Eats: Reloaded' premieres on October 15 on Cooking Channel.

Good Eats: Reloaded

The news ends months of speculation follwing a cryptic announcement that Brown was revising his popular show, which aired on Food Network for over a decade. Rumors swirled that Good Eats might be returning as a web series or that the program would be completely reinterpreted. 

In a statment Brown said "Recording artists remaster albums, directors re-cut films, classic buildings are renovated and now, I'm finally getting a chance to update some classic  Good Eats episodes." He had planned on only revisiting about 30% of the episodes, but wound up "doing more…a whole lot more!" he explained. 

Good Eats: Reloaded will tide us over until the release of Brown's new television series, which is slated to air in 2019. Titled Return of the Eats, the half-hour series premieres next year on the Food Network, although no date has yet been announced. 

Bonnie Benwick on downsizing a kitchen

There are many reasons that people downsize their homes, the most obvious being retirement or divorce. If you have a kitchen filled with gadgets and cookware (not to mention a study stuffed with cookbooks), the thought of moving to a much smaller place might give you cold chills. But getting rid of things isn't always bad, as food writer Bonnie Benwick relates. She recently had to downsize, and that meant losing a lot of stuff - including hundreds of cookbooks

cookbooks in box

Benwick needed to downsize following a divorce, and had to make do with a rental kitchen that was not very spacious. She culled items ruthlessly - no duplicates in the size of pans, for example. She hunted high and low until she found the perfect compartmentalized trays to hold her spices. The result is a kitchen that is more organized. 

Parting with cookbooks was another story. As Benwick explained, "Downsizing my cookbooks was the hardest hurdle." She had to get rid of hundreds of volumes. "They represented periods of my life, a self-taught cooking education, food luminaries I had spent time with, memories I wasn't ready to dismiss," she said. She made a deal with herself to start with the books she hadn't used in the last couple of years. This meant giving away some books that had been handed down to her by her mother. I'm not sure I'm strong enough to be so bold. 

Cooking in Color - EYBD Promotion

Now with EYBDigital, if you buy a print book within the promotional period, for the first time you will have access to the full EYBD cookbook wherever you can access EYB - on vacation, at work, in the grocery store, etc. In addition to the digital book, all the features of EYB will be included in the access, at no cost to the book purchaser.

•            Recipe search
•            Bookmarks
•            Recipe ratings and reviews
•            Photo upload (personal photos of dishes cooked)
•            Shopping lists

We are pleased to share a promotion for our next EYBD Book, Cooking in Color: Vibrant Plant-Forward Recipes from the Food Gays by Adrian Harris and Jeremy Inglett, today on its publication day. 

Fresh, plant-forward recipes, plus colorful photography with camera and styling tips for enviable food photos are shared in this book. The authors have found growing popularity on social media by sharing not only wholesome, delicious recipes, but also rich, colorful food styling and photography.

 

The authors don't strictly focus on vegetarian, but they appreciate the versatility and beauty of fresh produce and incorporate the brilliance of its color into all their dishes with garden-fresh herbs, crisp vegetables, and vivid fruits. Speaking as someone who deals with food photographs and Instagram, the most popular photos are always those bursting with seasonal produce. Brown food might taste good, but it isn't very photogenic.

Adrian and Jeremy's recipes and photography tips inspire the reader to cherish the cooking process and treat mealtime as a moment to reflect and connect with the world around them. Even if you don't photograph your food, you still want to present it beautifully and The Food Gays have that covered. 

Our   takes you inside this book and features the following 

If you have already bought Cooking in Color: Vibrant Plant-Forward Recipes from the Food Gays or do so before December 31st, 2018, register here (be sure you have a photo of your receipt or screenshot from your online order ready to upload). Once your purchase has been verified, this button   will appear on the book on your Bookshelf next to the title and will take you to the digital access for this gorgeous book. Below are screenshots showing how these features will appear.  

 

 

The publisher is offering three copies of this book to EYB Members worldwide. 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 October 25th, 2018.

Vancouver Eats - EYBD Promotion

Now with EYBDigital, if you buy a print book within the promotional period, for the first time you will have access to the full EYBD cookbook wherever you can access EYB - on vacation, at work, in the grocery store, etc. In addition to the digital book, all the features of EYB will be included in the access, at no cost to the book purchaser.

•            Recipe search
•            Bookmarks
•            Recipe ratings and reviews
•            Photo upload (personal photos of dishes cooked)
•            Shopping lists

We are pleased to share a promotion for our next EYBD Book, Vancouver Eats: Signature Recipes from the City's Best Restaurants by Joanne Sasvari today on its publication day. 

 

This beautiful book shares signature recipes from the city's best restaurants and, as I have mentioned before, Figure1's cooks and eats series are among my favorites. What I love about these books are not only the profiles, recipes and photographs but that the recipes are very approachable. For instance Milk chocolate panna cotta with Oreo crumb and raspberries, while elegant, is not difficult to create at all. The recipes are restaurant quality but doable for all levels of cooks. Earlier this month, we featured Seattle Cooks, another EYBD title from Figure 1. Be sure to check out our promotion for more information. The cooks and eats series will never leave my collection. 

Our    gives you a look inside this book that features the following recipes 

If you have already bought Vancouver Eats or do so before December 31st, 2018, register here (be sure you have a photo of your receipt or screenshot from your online order ready to upload). Once your purchase has been verified, this button   will appear on the book on your Bookshelf next to the title and will take you to the digital access for this gorgeous book. Below are screenshots showing how these features will appear.  

 

The publisher is offering two copies of this book to EYB Members in the US and Canada. 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 October 25th, 2018.

The Duchess of Sussex has been busy in the kitchen

Life in the Royal Family is always filled with events and engagements, but despite her busy schedule, HRH The Duchess of Sussex finds time to do volunteer work. One of the projects she contributed to was a communal kitchen located at the Al Manaar Centre in West London. Last year, following the Grenfell Tower fire, a group of women gathered there so they could prepare fresh food for their families, friends and neighbors. Out of their efforts a cookbook was born

Our Community cookbook

The Duchess is supporting the new charity cookbook, Together: Our Community Cookbook (US edition, UK edition can be found here), which celebrates the power of cooking to bring communities together. The book showcases over 50 recipes from the women of the Hubb Community Kitchen and including a foreword by the Duchess.
 
The women invite you to make their favorite simple dishes-many handed down over generations- from the Middle East, North Africa, Europe and Eastern Mediterranean for you and your loved ones.  Every dish tells a story of history, culture and family, and each has been developed to use few ingredients and easy methods so that anyone can cook these personal recipes.  A portion of the proceeds from the sales of this book will help the Hubb Community Kitchen to strengthen lives and communities through cooking. 

Update: The Duchess's good friend, Serena Williams, posted her support and appreciation of this project.

Nigel Slater reminisces about 'How to Eat'

Some cookbooks age much better than others. After a couple of decades, what's left of the 'unicorn food' books are going to littering vintage shops, with shoppers making snide comments about how silly people were back in the teens. Other volumes, however, have timeless appeal. When you are lucky enough to find a copy in the resale store, it will be well-used, with splatters telling the story of successful dinners and satisfied eaters. 

Nigella Lawson's How to Eat is one such book. Can you believe that it's been 20 years since this magnificent cookbook was released? And who better than Nigel Slater to reminisce about it? He reminds us of how different How to Eat was than almost all of the cookbooks the preceded it, and how it ushered in a new wave of cookery books. 

How to Eat

"It says everything that Delia wrote  How to Cook and Nigella  How to Eat. And that's the difference between this and most other cookbooks. This is about meals rather than recipes," Slater writes. Nigella makes us feel at home in her books, like we are sharing the kitchen with her. And even though it's more than just another collection of recipes, the recipes work. How to Eat is as practical as it is inspirational. It's truly a cookbook for the ages. 

Mastering Pizza - The Baking Steel

Marc Vetri is the chef and founder of Philadelphia's critically acclaimed Vetri Family of Restaurants and the driving force behind the Vetri Community Partnership, a non-profit organization whose mission is to empower children and families through fresh food, hands-on experiences and education. In his spare time he writes cookbooks, great cookbooks. 

Joining the Vetri library of Il Viaggio di Vetri: A Culinary JourneyRustic Italian Food, and Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto (all of which are on my bookshelf) is Mastering Pizza: The Art and Practice of Handmade Italian Pizza, Focaccia, and Calzone.

Mastering Pizza written with David Joachim is a revolutionary guide to making pizza at home, offering a variety of base doughs so that your pizza will turn out perfect no matter what kind of oven or equipment you have. The author tackles the topic with his trademark precision, making pizza available to anyone. The recipes - gleaned from years spent researching recipes in Italy - have a variety of base doughs of different hydration levels, which allow home cooks to achieve the same results with a regular kitchen oven as they would with a professional pizza oven.

The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and truffles - and even a dessert pizza made with Nutella. With stunning photography from Italy and helpful step-by-step photos to demystify the pizza making process, this book is all you need.

Not one to mince words, I'm going to lay it all out here. I've been drowning in work, illness and issues with my son and the last thing I wanted to do was tackle an elaborate process to make a few recipes from this book. If you'll remember I'm just coming off a bagel battle. The devil on my shoulder whispered, "buy pre-made dough, no one will know." Note: I have only bought pre-made dough once in my life from a pizza shop in NY so I'm not sure where that devil gets off telling me that. But then the devil on my other shoulder, who looks and sounds remarkably like Julia Child said, "you'll know, make the dough" - I did, make the dough.

In all seriousness, Marc's recipes vary from a dough that requires several days to ferment to those that can be made the same day or in less time. With two batches of bagels down already by 7:30 a.m., I started the pizza dough on Thursday at 8 a.m. last week and by 5 pm that night I had spectacular pizza.

I made the Naples dough for one but doubled it so that I could make a Margherita pizza for Andrew and a meat lover's style for Jim. I whipped up Marc's marinara sauce and preheated my oven and the Baking Steel (more on this below) to 500 degrees.  In less time than it takes to call for delivery, I had the Margherita pizza in the dining room waiting for a photo, while I put in the meat lovers. But then the phone rang and I ran to my office to pick it up, when I returned to the kitchen - I heard rumblings from the dining room. Andrew was devouring the Margherita pizza and saying it was the best I had ever made. I did grab a cropped shot of what was left before he finished it off. and even managed to steal a bite - it was crispy, flavorful and fresh. 

When I finished up Jim's pizza, I took a photo of it and hid it from Andrew. It's like a constant state of  camping mode in my home - I have to tie food up in a tree or hide it from the  boy. I reheated my husband's pizza on the steel later when he came home. Jim is a pizza snob being a New Yorker raised on pizza, and he loved it.

Vetri is the master and his books are absolutely must haves. Just because I was not up to tackling what I thought would be something labor intensive or difficult, doesn't mean I wasn't jonesing for this book and excited to cook from it. I shared how I was feeling to let you know that even if you have many balls in the air and devils on your shoulder, you too can have a fresh ball of dough made quickly for a great dinner. Marc has a schedule of classes at his restaurant. I have uncovered a few events related to this book and have placed those on our calendar. I have recommended that this title be one of our monthly options in our Eat Your Books Cookbook Club later this year.

If you want to make perfect pizza at home you need Mastering Pizza, but you also need the Baking Steel which you can use for bread baking, bagels and so many other things. 

Andris Lagsdin is the genius behind the Baking Steel and is the author of his own cookbook Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More (I'm working on getting this book indexed and would love to do a promotion for our members). I own a smaller Baking Steel and have been using it for my bagel baking, it has made all the difference. Andris sent me a larger size  steel to review with Mastering Pizza. The smaller Baking Steel lives in my oven and now it has a roommate. Nothing I have used, makes a crust like the Baking Steel. I'm excited to use the product for other jobs - grilling for smashed burgers, cold stone type ice cream mash ups and more.

Special thanks to Andris and his team for providing me with a steel to use for this post as well as providing one in our giveaway below. If you buy a steel, be sure it is an original Baking Steel - it makes a difference. 

Thanks goes out to Ten Speed Press for sharing the materials necessary for our   which takes you inside this title. The preview features the following :

 

 


The publisher is offering three copies of Mastering Pizza to EYB Members in the US and Baking Steel will provide one steel to one Grand Prize winner out of those three. Two of the entry options is to answer the following questions in the comments section of this blog post.

Which recipe in the index would you try first?

Visit Baking Steel and tell us which product you would like to own.

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 October 23rd, 2018.

September 16, 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. As usual, I'll be updating throughout the week.

AUSTRALIA

Unfortunately, there are very few great deals but we will bring you news of those we find.

UNITED KINGDOM

CANADA

 

UNITED STATES


For those who love to read fiction and nonfiction - see other deals

Newer Kindle sales - look for updates throughout the week (see this link at for long-term deals):

Long term Kindle deals can be found here.

Featured Cookbooks, Recipes, and the Latest EYBDigital 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 new EYBDigital platform allows us to provide EYBDigital Previews (sample pages from cookbooks) and EYBDigital Books (complete digital cookbooks you gain access to when you buy a print book).

Below you'll find our latest EYBDigital Previews and EYBDigital Books, plus GIVEAWAYS and more!

(Note: Some members have been asking why they cannot add all EYBDigital Preview recipes to their Bookshelf. Please read  this Help page for an explanation.)

 

Member Photo of the Week:

Melon and Goat's Curd with Red Wine and Lavender Dressing from How to Eat a Peach: Menus, Stories and Places by Diana Henry

Photo submitted by SheilaS
Have you uploaded any of your own photos yet? Learn more!

 

 

Featured Online Recipe:

Easy Chicken Tacos from indexed blog Two Peas and Their Pod

 

 

What's New With EYBDigital
Jenny's blog post has been updated with the latest information on upcoming EYBDigital titles. Just a French Guy Cooking's author Alexis Gabriel Ainouz has two events coming up soon in New York -- see our World Calendar of Cookbook Events for details!

 

 

EYBDigital 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 EYBDigital Preview button to view.
Learn more about EYBDigital Previews

 

3 recipes from Kiwi Baker at Home by Dean Brettschneider
Available for pre-order. Release date: September 24, 2018

 

7 recipes from Instant Indian: Classic Foods from Every Region of India Made Easy in the Instant Pot by Rinku Bhattacharya
Available for pre-order. Release date: October 2, 2018

 

6 recipes from Supercharge Your Gut (Supercharged Food Series): 100+ Recipes from the Bestselling Author of Heal Your Gut by Lee Holmes
Available for pre-order. Release date: October 30, 2018

This is a title in our exciting new feature EYBDigital. By ordering a copy of this book before the promotional period expires you will also get digital access to the complete book on EYB. For more information check out  this post.

 

 

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

3 recipes from The Mezze Cookbook: Sharing Plates from the Middle East by Salma Hage
Save 30% on Phaidon's site with coupon code EYB2

 

 

3 recipes from Roots: Farm to Table Recipes from England's Michelin-Starred Pub, The Black Swan by Tommy Banks

 

 

3 recipes from Barcelona Cult Recipes by Stephan Mitsch

 

 

3 recipes from Salad Feasts: How to Assemble the Perfect Meal by Jess Dennison

 

3 recipes from The Christmas Chronicles: Notes, Stories and 100 Essential Recipes for Winter by Nigel Slater

 

3 recipes from Vegan Christmas: Over 70 Amazing Recipes for the Festive Seasonby Gaz Oakley
See the World Calendar of Cookbook Events for upcoming events

 

3 recipes from The Ultimate One-Pan Oven Cookbook: Complete Meals Using Just Your Sheet Pan, Dutch Oven, Roasting Pan and More by Julia Konovalova

 

3 recipes from The Ultimate Kids' Cookbook: Fun One-Pot Recipes Your Whole Family Will Love! by Tiffany Dahle

 

3 recipes from Catalan Food: Culture and Flavors from the Mediterranean by Daniel Olivella & Caroline Wright

 

 

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

3 recipes from Joe Knows Fish: Taking the Intimidation Out of Cooking Seafood by Joe Gurrera

Enter the Joe Knows Fish GIVEAWAY! (US only)

 

3 recipes from More with Less: Whole Food Cooking Made Irresistibly Simple by Jodi Moreno

Enter the More With Less GIVEAWAY! (US/CAN only)

 

23 recipes from All-Time Best Brunch by Cook's Illustrated Magazine

8 recipes from All-Time Best Dinners for Two by Cook's Illustrated Magazine 

Enter the Cook's Illustrated GIVEAWAY! (US only)

Use your instant read thermometer for more than just meat

If you have an instant read thermometer, there's a high likelihood that you purchased for its speed and accuracy when measuring the temperature of large cuts of meat like steaks, whole chicken, roasts, and chops. However, the uses for this nifty device don't end there, as The Washington Post explains. It's also handy for many other foods, too. 

Thermapen

Delicate items lke fish and seafood also benefit from the kind of precision cooking that instant read thermometers make easy. Banish rubbery scallops or overcooked cod. Baked goods like breads, cakes, muffins and cheesecake also have target temperatures that can help you determine when they are truly ready. 

Custards and other egg-based dishes like quiche benefit from being cooked within a temperature range of 165 to 180 degrees to avoid curdling. The WaPo article provides a handy guide to temperatures for various items that you can save for future reference. Using an instant read thermometer really takes the guesswork out of items with vague instructions like "until almost set" or things that you can't judge solely by outward appearance, like gooey brownies. 

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

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