Don’t get squashed by summer’s bounty

  Courgettes (known as zucchini in the U.S.) are well into season now in the Northern Hemisphere. In fact, these prolific producers often far outpace our ideas on what to do with them. Mary-Ellen McTague, chef and owner of Aumbry, gives us several ideas for using the bounty of these summer squash. She offers recipes for a courgette, tomato and… read more

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… read more

Celebrate International Bacon Day

Today is International Bacon Day, a relatively recent food "holiday" created by college students in 2000 in Boston or 2004 in Colorado, depending on which story you believe.  Market research firm the NPD Group reported that Americans ate 1.1 billion servings of bacon from April 2013 to April 2014 -- a six percent increase over the previous year. Baconmania may… read more

Me and my cookbooks – William Sitwell

Many EYB members have told us they enjoy meeting members and special guests through the "Me and my cookbooks" feature. We'd love to introduce more people, so if you'd like to be featured, just email us at . This month's edition features William Sitwell, one of Britain's foremost food writers. Sitwell has edited Waitrose Kitchen and its predecessor Waitrose… read more

World Calendar of Cookbook Events

  There are many cookbook-related events going on around the world - author book signings, talks, cooking classes, and more.  But we often never hear about them - or even more frustratingly, we hear about them too late.  Eat Your Books to the rescue!  We have created a calendar of every cookbook event we have heard about.  We will be… read more

Building blocks of Mexican cuisine

Hugh Carpenter is an acclaimed teacher and award-winning cookbook author. He has teamed up again with photographer Teri Sandison for a primer on contemporary Mexican cuisine with Mexican Flavors. (You can enter our contest for your chance to win one of three copies.) The book includes classic recipes as well as gastronomic surprises such as banana salsa, quesadillas with papaya and… read more

Cookbook giveaway – Mexican Flavors

Mexican Flavors is the newest cookbook by prolific author and acclaimed cooking school instructor Hugh Carpenter. The book includes classic recipes such as guacamole and tortilla soup, but there are many surprises and twists on the classics as well. Chile rellenos are filled with a pine nut goat cheese herb stuffing and then smoked on the barbecue. Enchiladas have intriguing… read more

Over 150,000 online recipes at your fingertips

We are excited to announce that over 150,000 indexed recipes now have online links--that's over 15% of the 1,100,000+ recipes indexed on Eat Your Books! All of these recipes are from trusted, top-notch sources including the best magazines and blogs, plus online recipes from cookbooks so you can "test drive" a cookbook before you buy it! Of that 150,000 online recipes, there… read more

Spices and spice books

Learning to use spices better has been a lifelong ambition for me - and many other cooks, no doubt.  I always used to have a sort of anxious feeling about the spice cabinet - what's in there? how old is it? is it still any good? am I ever really going to use it?   On bad days, the neglected… read more

August 2014 cookbook roundup

Every month Susie Chang reviews new cookbook releases and notes trends in the United States. And she may also occasionally throw in a review of a "not-quite cookbook." And for our non-U.S. members, Jane and Fiona provide similar reviews for new Canada, U.K., Australia, and New Zealand releases. US It's not what I would have expected, but August brings an… read more

Weather woes and tremor troubles

Brace yourselves for an increase in the price of Nutella: a cold snap in Turkey, which produces three-quarters of the world's hazelnuts, has led to a price increase of over 60 percent for the nuts. Four hazelnut-producing Turkish provinces were hit by storms and unusual freezing weather this spring, which led to a greatly reduced harvest. Since most of the hazelnuts exported from… read more

Lost in translation: notes from The Messy Baker

Charmian Christie is the force behind the blog The Messy Baker, and her writing has been featured in magazines like Natural Health, Relish, More, Edible Toronto, and The Globe & Mail. Charmian has just released her first cookbook, The Messy Baker. (You can enter our contest for your chance to win one of three copies and check out our  events calendar for details of… read more

Cookbook giveaway – The Messy Baker

Blogger Charmian Christie has just published her first cookbook, named after her blog. The Messy Baker is is an ode to  real world baking where brownies aren't perfectly square nor scones perfectly even. From the basic equipment a baker ought to have in his or her kitchen to helpful tips including an emergency substitution table for everything from butter to… read more

Brilliant product redesigns

An Australian company aims to make the frustration of spreading cold butter on bread disappear forever with its "Stupendous Splendiforous ButterUp" - a butter knife with cleverly placed holes that aerate and soften cold butter. This and nine other reimagined products are featured in an entertaining Washington Post article. In addition to the ButterUp knife, which has wildly surpassed its… read more

Oseland leaves Saveur

This week brings another shakeup in food journalism as longtime Saveur editor-in-chief James Oseland announced he is leaving the magazine to start a new publication with publisher Rodale. There Oseland "will start a new magazine brand, transforming the 62-year-old Organic Gardening magazine into Organic Life. The new magazine is expected to include coverage of "food, garden, home and well-being," a… read more

Featured Cookbooks & Recipes

At Eat Your Books we want to bring you the best recipes - our dedicated team searches out and finds online recipes excerpted from newly indexed cookbooks and magazines. New recipes from the best blogs are indexed daily and members index their favorite online recipes using the Bookmarklet all the time. Below you'll find this week's recommendations from the EYB team.… read more

Chefs’ treasured cookbooks

If we asked you to identify your favorite cookbook, would you be able to choose just one? Indexed magazine Food & Wine put that question to several great cooks as part of its series Best Cookbooks of All Time. In the most recent installment, F&W asked chef Tom Valenti to name his favorite, and he responded with The Escoffier Cookbook. Says Valenti, "It's… read more

Go a little nuts

Millions of people worldwide suffer from nut allergies. These allergies are frequently severe, and they've become so widespread that schools have been forced to change menus (no more PB&J sandwiches) and many airlines have quit offering nuts as snacks. Scientists at the USDA's Agricultural Research Center hope to change all that by creating a hypoallergenic nut. Molecular biologist Christopher Mattson… read more

Here come the blog books!

Maybe it's my imagination, but August and September seem to be a fertile time for new book offerings from food bloggers -  they're popping up like mushrooms after a summer storm.  The blockbusters may come in October and November, with their glossy promotion packets and glitzy launch parties.  But now's the time for scrappy, interesting, web-to-print forays, and three bloggers… read more

Keep your cool by going slow

Who wants to use the oven during the sweltering dog days of summer? If you are among those saying "not me," then head over to indexed blog The Kitchn, who gives us eleven ways to beat the heat by using a slow cooker. Clocking in at number 11 is the classic method of cooking beans in the slow cooker. But… read more

Make mayo; hold the eggs

  David Leite of indexed blog Leite's Culinaria  is making mayonnaise, but without one major ingredient: eggs. The mayonnaise is made with milk instead, and although it may sound strange, he assures us it is a delicious base for a variety of dips and sauces. Leite discovered this unusual condiment when he was traveling in Portugal a few years back. The "ghostly… read more

Use your melon

In the heat of summer, few things are as refreshing as a ripe, succulent melon. Choosing the right melon at the market, however, can be a difficult task. Do you thump it or sniff it? And what should the fruit look like? Russ Parsons of the L.A. Times offers some tips on how to pick the perfect melon. Melons can… read more

Gut instincts

We've often been told that our "gut instincts" can guide us to a decision. That saying may be more true than we ever thought. Researchers from three U.S. universities recently conducted a review of scientific literature and concluded that our guts may indeed tell us what to do--at least when it comes to eating. The researchers determined that microbes living in… read more

Bartenders’ latest secret ingredient

Salt is not new to the repetoire of cocktails, but the salt is now moving from the rim into the glass. Mixologists are discovering something chefs have known forever: adding a little salt helps bring out the flavors of other ingredients. "You salt your food, so why not your drinks?" says Morgan Schick of Trick Dog in San Francisco. One feature of salt… read more

Double trouble

Baking bread is both simple and complex. The ingredients for a basic loaf are the simple part, as you need only flour, water, yeast, and salt. The complexity arises in the treatment of these basic building blocks. One of the first obstacles a beginning baker faces is determining if the risen dough is properly proofed, or ready for the next recipe… read more
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