Open, sesame

Sesame seeds can be found in any number of breads, appetizers, and main dishes. The "the mild, nutty seeds are versatile enough to make their way into a wide range of unexpected applications," says indexed blog Serious Eats. The site polled several professionals on how they incorporate sesame seeds into sweet and savory dishes. The answers were inventive and delicious.… read more

The archive of eating

  Cookbooks have been around for centuries, and no matter how many of them are published, we clamor for more. The idea of cataloging these cookbook recipes has also been around for a long time. As The New York Times reports, food historian Barbara Ketcham Wheaton has been working on such a database for over five decades. The article takes… read more

October 2015 cookbook roundup

Mark Bittman's Kitchen Matrix by Mark Bittman: For years, Bittman shared his formulas, recipes, and kitchen improvisations in his popular New York Times Eat column, in which an ingredient or essential technique is presented in different variations in a bold matrix. In this book, Mark's matrices come together to create a large collection of flexible recipes. Once indexed, this book… read more

Iconic Providence chef and restaurateur George Gorman has died

  Influential chef George Germon, co-owner of the landmark Providence (RI, USA) restaurant Al Forno, died Tuesday following an unspecified illness. Germon, along with his wife and co-chef Johanne Killeen, together opened Al Forno in 1980 and quickly won a loyal following, rave reviews, and many awards for their superb food.  Germon is credited with inventing grilled pizza, a specialty at the… read more

Potential pumpkin shortage

If a pumpkin pie usually graces your holiday dessert table or if you are craving a creamy pumpkin soup, you may want to stock up on canned pumpkin. US pumpkin harvest is down by about half, and the UK harvest isn't faring much better, as it's off by a third. In both instances, rain is the culprit: early rains washed… read more

Is seaweed the next kale?

Move over kale, there's a new green powerhouse in town. Because of the grim prospects for both ocean fish stocks and land agriculture due to the effects of climate change, many entrepreneurs, scientists, and farmers are looking to seaweed as a saving grace - and perhaps the next culinary craze. Seaweed is already a staple in many East Asian diets,… read more

What to drink at your Halloween party

  Next weekend Halloween parties will feature all manner of spooky treats: graveyard cakes, cookies that are shaped like witches' hats, even appetizers that look like dismembered body parts. Indexed blog Serious Eats has ideas for great cocktails to go accompany those foods. As one might expect, plenty of the drinks contain pumpkin or spice flavors (or both). While pumpkin… read more

Are some foods addicting?

  A recent study conducted by the University of Michigan and published in the U.S. National Library of Medicine confirms the suspicion of many: certain foods can be physically addictive. The study found that while not all foods can be associated with addiction, "highly processed foods, which may share characteristics with drugs of abuse (e.g. high dose, rapid rate of… read more

The Splendid Table turns 20

Last night I had the pleasure of attending The Splendid Table's 20th Anniversary Celebration at the historic Fitzgerald Theater in St. Paul, Minnesota. The Splendid Table radio broadcast debuted in 1995, and host Lynne Rossetto Kasper has since received numerous accolades, including two James Beard Foundation Awards for Best National Radio Show on Food. Kasper has also written several highly regarded… read more

Featured Cookbooks & Recipes

Did you know adding online recipes to your EYB Bookshelf is a really great way to build your personal recipe collection? You can now do this even if you have a free membership! Try it out now and see how easy it is. Browse the recipes below, choose one that appeals, click on the link, and add it to your… read more

Alice Medrich’s advice for bakers

We have discussed the advantages of weight measures over volume measures previously on this blog. Acclaimed author Alice Medrich buttresses the argument in favor of scales in a recent article for The Washington Post. Medrich notes that in most of world, bakers have embraced scales, but not in the United States: "American home cooks have resisted the scale in favor… read more

All about herbs, spices and vanilla

  Have you ever come across an ingredient when reading a recipe but don't know exactly what it is? Or have you bought something at the market but don't really know what to do with it? Then you'll want to bookmark The Kitchn's A to Z guide to herbs, spices, and blends. Their list has been compiled to help you… read more

Start your own cookbook club

  Does the following scenario sound familiar? Your new cookbook has arrived, and you eagerly crack open the cover to begin perusing the recipes. You want to try several of the dishes but the time investment (not to mention the cost) is daunting. One solution to this conundrum: start (or join) a cookbook club, and you can begin by using this primer… read more

Which cookbook is the best of all time?

  There is no way to achieve consensus on which cookbook is the best of all time. Nevertheless, The LA Times reports that a poll asked that very question of 400 food professionals in Britain, the United States, Australia and New Zealand. The overall winner was Nose to Tail Eating by Fergus Henderson (published as The Whole Beast in the US).… read more

Non-cookery books that inspire our cooking

  Avid cooks often read cookbooks like novels, with the books always within easy reach: perched on the arm of the sofa, stacked on the nightstand, tucked into the ever-present totebag. We learn so much through these books, about technique and flavor combinations and the personalities of the chefs and authors who wrote them. But sometimes we learn about cooking… read more

A chance to buy some of Amanda Hesser’s cookbooks

Amanda Hesser of Food52 and author of the popular cookbook The Essential New York Times Cookbook is selling off her excess cookbooks from her stoop in Brooklyn. All proceeds will go to a food charity.  Amanda is also giving away home-baked cookies.  If you are in the Brooklyn area on Sunday afternoon (Oct 18) from 3 to 4:30pm, drop by. Further… read more

Who invented the pavlova?

  The question of the pavlova's origin has long been contested. While there is little doubt that it was named for Russian ballerina Anna Pavlova, there has been controversy about where the dish was invented. Australia and New Zealand both claim to be the country of origin. New Zealanders thought they found definitive proof in 2008 that the pavlova was invented in… read more

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… read more

Make someone’s day with a food gift

Maggie Battista is the founder and director of Eat Boutique, an award-winning online boutique and story-driven recipe site. Along with selling an ever-changing collection of food gifts, hosting pop-up boutiques and hand-packing small batch food gifts for private clients, Maggie also wrote her first-ever cookbook featuring more than 100 recipes to make, wrap and share. That cookbook, Food Gift Love, was… read more

Cookbook giveaway – Food Gift Love

In Food Gift Love, Maggie Battista, a food-gift guru and rising star of the blog world, celebrates her expertise in and enthusiasm for small-batch, hand-crafted foods. The book includes memorable, edible gifts for any occasion with simple, delicious recipes, detailed wrapping instructions, and stunning photography. You can learn more about the book in our author Q&A with Maggie, and be… read more

Extreme makeover: recipe edition

If you have ever spent time looking at cookbooks dated prior to the 1940s, you know that how recipes are written has changed over time. Irma S. Rombauer revolutionized recipe writing with the seminal Joy of Cooking. More recently, recipes have also undergone a shift, as The New York Times explains. New cookbooks and websites have again revolutionized how we… read more

Annabel Langbein on her US television debut

Annabel Langbein is New Zealand's leading celebrity cook, food writer and publisher, and the star of her own successful international television series, Annabel Langbein The Free Range Cook. Annabel has self-published 18 cookbooks, which have won numerous international awards, been translated into multiple languages and sold close to two million copies throughout Europe, North America and Australasia. Now she is… read more

Cookbook giveaway – The Free Range Cook: Simple Pleasures

US fans of Annabel Langbein, your wait is over. The popular New Zealand cook and author is bringing her acclaimed television series to PBS. (Read more about the series in our author interview, and find details on the show's schedule in the World Calendar of Cookbook Events.) In addition to the series, she is publishing the companion cookbook, The Free… read more

Wine pairings for the season

  Wine pairings can be serious business: a good wine can be a let down when it's paired with the wrong food. But taking pairings too seriously can be no fun, either. To counteract such overly critical thinking, Travel + Leisure magazine takes a lighthearted approach, as they offer wine pairings for popular Halloween candy. Since your kids don't need… read more

Two food museums set to open in October

Despite food's central importance to history and culture, there hasn't been a museum dedicated solely to food. That is about to change, as two new food museums are set to open this month, one in London and the other in New York. London's British Museum of Food (BMoF) claims the prize for being the first to host visitors, with an… read more
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