The myth of easy cooking

  Elizabeth G. Dunn writes about food for a living, so she sees more cooking advice and recipes than most people. Many of the articles she reads promise gourmet meals that are simple and easy to prepare. Those articles are lying to us, says Dunn in a recent story in The Atlantic. She notes that Amazon's 'quick and easy' section… read more

High tech oven aims to change how we cook

It seems that every appliance in our homes is going digital - our smart phones perform a variety of tasks, washer and dryers have sensors to determine how dirty or dry the clothes are, even our refrigerators are connected to the internet. One appliance has, until now, eluded the digital age: the oven. That is about to change, as US entrepreneur… read more

‘Tis the season for “best of” cookbook lists

As the year draws to a close, it's human nature to take a look back and reminisce on the best things of the year. Plenty of experts will be weighing in on which cookbooks were tops in various categories. Jane assesses hundreds of these lists (last year she waded through over 300) and tallies the results to make an ultimate… 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

The most memorable meals in literature

  Food plays a starring role in many movies and books; too many to begin to count. Choosing the best meals from literary works would be a daunting task, yet that is exactly what Diana Secker Tesdell has done. She has compiled a top 10 list of the most memorable meals in literature. Tesdell compiled the list while researching her… read more

Love your leftovers

We'd like to wish a Happy Thanksgiving to our Members in the US, where the turkey is ready for the the oven, the potatoes are on the stove, and the pies are cooling on the rack. After the meal is over and everyone has recovered from their food-induced stupor, you'll probably be thinking about what to do with all that… read more

Gin is in for 2016 – a look at cocktail trends

The forecast for next year's foods trends has begun in earnest. But it's not just food predictions being made; cocktail trends are also being watched. According to the Kimpton Hotel group's bar gurus, gin is the spirit of the moment going into 2016, especially barrel-aged gins. Rosé and sour beer are on the rise, and they predict that the Bamboo Cocktail… read more

November 2015 cookbook roundup

Every month Jane and Fiona wade through hundreds of cookbooks, selecting and reviewing all the best new releases of U.S., Canada, U.K., Ireland, Australia, and New Zealand cookbooks. The only thing left for you to do is to add them to your Bookshelf. November is a bit quieter than October but retains a few of the same trends including an… read more

Buy a gift certificate and win a free lifetime membership

You know how useful you find Eat Your Books? How about sharing that benefit with all your friends and family who love to cook? Gift certificates are available for one, two and three year memberships. And every gift certificate you buy between now and Dec 31 will enter you into a drawing to win one free lifetime EYB membership -… read more

Dana Cowin steps down as editor of Food & Wine

There is yet another departure from a major food publication as Dana Cowin is stepping aside as editor of Food & Wine magazine, a post she has held for 21 years. She will retain a tie to the publication, however, as her new job will be "chief creative officer of Chefs Club International, the parent of Chefs Club by Food &… read more

Old habits die hard

On Friday, Danny Meyer's restaurant The Modern in NYC began a new, "no-tipping" policy. It's part of a plan to make all of his Union Square Hospitality-run restaurants tip-free by the end of 2016. Meyer implemented the policy to level the playing field between wait staff and kitchen staff as the latter generally makes much less. But the new policy… read more

Go crazy for cranberries

  Cranberry sauce from a can, wiggly and wearing signature lines around its circumference, was the only cranberry sauce I knew for decades. It wasn't until I had moved away from home before I discovered the fresh stuff, and I was instantly hooked on everything cranberry. No one is a bigger fan of fresh cranberries than Brad Leone, test kitchen… read more

Julia Child’s French kitchen for sale

Want to own a piece of culinary history? Julia Child's French vacation cottage, complete with kitchen designed by Paul Child, is on the market for slightly less than $1 million. The home was built on land owned by Simone Beck, Child's friend and co-author of Mastering the Art of French Cooking. Called La Pitchoune (The Little One), "the 1,600-square-foot getaway… 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

The most Googled Thanksgiving recipes, state by state

Last fall The New York Times generated a bit of controversy with its 50 dishes for 50 states Thanksgiving feast. Minnesotans were stymied by the selection of grape salad, a dish that very few people had even heard of, much less prepared for a holiday dinner. (Although I am not a native Minnesotan, I have lived here long enough to… read more

Instagrammers profiting from food photos

It's no secret that many foodies post pictures of their meals to various social media accounts including Instagram. You may not realize, however, that more and more of these people are profiting from the habit, reports The Wall Street Journal. That's right, you can turn those snapshots into money - or at least a free meal. Olivia Young, who works… read more

Cold weather, warm meals

Much of the Northern Hemisphere has basked in a long, warm fall. But the warm days won't last forever, as indicated by the upcoming forecast for cold and snow in much of the northern US. The Rocky Mountain states have already had a taste of winter with snowstorms dumping several inches of snow on them in recent days. When it's… read more

Chris Kimball leaving America’s Test Kitchen

Another shakeup in the food world caught many people off guard. Today the Board of Directors of Boston Common Press (parent company of America's Test Kitchen), announced that Christopher Kimball's employment with ATK is ending. Kimball was one of the founders of Boston Common Press, which started with a single publication, Cook's Illustrated, back in 1992. While Kimball's departure is… read more

Thanksgiving cocktails

Many Americans are making their Thanksgiving to-do lists in preparation for the biggest food holiday of the year. One thing that often gets short shrift is the beverage selection. Wine generally makes an appearance, but adding cocktails to your meal will instantly up your Thanksgiving game. If you are wondering which cocktails will match with the golden turkey on the… read more

Russ Parsons to leave LA Times

Another long-time food writer is leaving a major US newspaper. This time it's Russ Parsons, food columnist at the Los Angeles Times, who is leaving the paper after more than 20 years. Parsons announced his retirement in a tweet yesterday afternoon: The second tweet read: "but I'm really excited to see what the next chapter will be. What is this… read more

The pros and cons of being a private chef

  Those of us who love to cook (some might even say are obsessed with cooking) have probably dreamt of being a chef of one sort or another. Becoming a private chef has a lot of appeal for people who don't want the intensity of a restaurant kitchen or are considering a career change. If you've ever wondered what it… 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

Grape expectations

Grapes are the wallflowers of the fruit family. Most of the time they're relegated to snack status or as one ingredient in a salad that features more flamboyant fruits. But you shouldn't overlook the value that grapes can add to many different dishes, according to the Culinary Institute of America. Okay, maybe California grape growers paid for the prominent placement… read more

An excerpt from Alana Chernila’s new cookbook

Alana Chernila writes, cooks, sells fresh vegetables, and teaches cheese making. She created the blog Eating From The Ground Up in 2008. In her second cookbook, The Homemade Kitchen, Alana explores making pantry staples such as chèvre, tofu, kefir, kimchi, preserved lemons, and also provides recipes and ideas for using them. Leite's Culinaria recently praised The Homemade Kitchen, saying "The… read more

Cookbook giveaway – The Handmade Kitchen

In her second cookbook, The Homemade Kitchen, Alana Chernila exalts the beautiful imperfections of food made at home and extends the lessons of cooking through both the quotidian and extraordinary moments of the day. Alana builds upon the concept of her previous book, The Homemade Pantry, with recipes for kitchen staples such as chèvre, tofu, kefir, kimchi, preserved lemons, along… read more
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