Kevin Gillespie shares his love of pork

If you are a fan of Top Chef, you probably remember Kevin Gillespie, known for his love of pork. He literally wears it on his sleeve with his forearm tattoo. His first book, Fire in My Belly, was a James Beard Award finalist. Kevin has again teamed up with co-author David Joachim and shares his unbounded passion for pork in a… read more

Cookbook giveaway – Pure Pork Awesomeness

Chef Kevin Gillespie has received many accolades in the past several years. He has been named a semifinalist for the James Beard Foundation's Rising Star Chef of the Year Award for three consecutive years, was nominated for Food & Wine's People's Best New Chef and named to Forbes' 30 Under 30 for his outstanding accomplishments in the restaurant industry, and his… read more

Ramsay-Oliver feud reignites

Jamie Oliver and Gordon Ramsay's long-running feud had been quiet for a few years, but recent remarks by both men have brought the tensions back to the surface. According to The Telegraph, Oliver recently commented that "Gordon will do anything to try and take the p*** out of me because he is deeply jealous and can't quite work out why… read more

Special deals on baking eBooks from Workman – expires tomorrow!

Who doesn't love a special? It's always welcome when something you love is offered at a savings, but when the special is on cookbooks, it's even better. That's what you can get each month through Workman Publishing's Blue Plate Special. Every month Workman features a group of low-priced eCookbooks (each $2.99 USD) that share a theme. In March, the uniting concept between the titles is Baked… read more

IACP Award Winners Announced

  The winners of the 2015 IACP Awards were announced last night at the annual IACP Conference in Washington DC.  You can see all the results on the IACP website and the cookbook awards are on our own IACP Awards page. After last year choosing a self-published book, Stone Edge Farm Cookbook, as Cookbook of the Year, this year a… read more

Keeping Julia Child’s legacy alive

It's almost impossible to overstate the influence that Julia Child has had on cooking in the United States. Going against the tide of convenience food, she tirelessly promoted cooking at home and inspired countless people to get into the kitchen and make wonderful food. Therefore it was exciting to read the news that the foundation Child established in the 1990s… read more

How to get the most from your baking books

Does the following scenario sound familiar? You've just received a new baking book full of glossy photos that make your mouth water. You want to dive right into that gorgeous cake or pie on the cover so you quickly turn to the recipe and plunge into baking. Hold on just a minute, says Alice Medrich via indexed blog Food52. The… read more

Spring green

Spring is here in the Northern Hemisphere, and that means green is popping up all over. It's the perfect time to to add salsa verde to the menu. The beauty of salsa verde is that you can use a myriad of greens to make the sauce, says The L.A. Times. Over the centuries, "salsa verde has been many things to… 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

The sweet life for everyone

Gesine Bullock-Prado, founder of the Gesine's Confectionary product line, has been featured on Rachael Ray, the Food Network, In Style and People magazines, and many other national publications. She has written several baking cookbooks, and used to run her own bakery. She's now promoting her latest cookbook, Let Them Eat Cake, which is unique because it provides four versions for… read more

Cookbook giveaway – Let Them Eat Cake

In today's allergy-prone and health-obsessed world, there are times when the refined sugar, eggs, wheat, or butter in our favorite treats just won't cut it. That's why Gesine Bullock-Prado wrote Let Them Eat Cake,  a baking book for everyone. (Read our author interview with Bullock-Prado to learn more, and visit our events calendar to see book tour dates.) Let Them Eat Cake includes classic decadent recipes… read more

Cool beans

Dried beans are a staple crop for much of the world's population. Increasingly hot growing conditions over the last several years have negatively affected crop yields in many bean-growing regions, but researchers believe they may have a solution to the problem. New varieties of beans that can withstand hotter temperatures are on their way to farmers around the world. While you… read more

March 2015 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 Welcome to March, the month of days and night equal in… read more

James Beard Foundation announces cookbook nominees

Awards season is now in full swing as the James Beard Foundation announced its nominees for its 2015 book awards. As is usually the case, while there is some overlap with the IACP nominees, the lists diverge. While Heritage was the big winner on the IACP list, no cookbook is nominated in more than one category for the JBF awards.… read more

The case for the freezer

"Can I freeze this?" You've probably asked this question on several occasions when faced with a surplus of an ingredient. Although not everything can be frozen, the freezer can be a valuable tool in a cook's arsenal. While you may already know many items that freeze well, The Telegraph takes a look at eight items you might not realize can… read more

How does a famous chef cook at home?

You might imagine that a top chef's kitchen features loads of equipment and a pantry stocked with exotic ingredients. That's not the case, at least for Daniel Boulud. The storied chef recently spoke with Yahoo! Food about what's always in his kitchen, and how he cooks at home. He starts by listing the ingredients that he always has on hand: "Sea… read more

Cookbook store profile – Bonnie Slotnick Cookbooks

This is the latest installment of the EYB feature highlighting independent cookbook stores. We hope you will discover (or get reacquainted with) a store near your home - or plan a new target destination when you travel. We keep an ongoing list of cookbook stores but we'd love to learn about more - especially those treasured by our members. So… read more

Publication of The Whole Pantry cookbook halted

Following Penguin Books Australia's announcement that it would be pulling Belle Gibson's The Whole Pantry from circulation, the book's U.S. publisher, Atria, has confirmed it will cancel the US release of the book due to questions about Gibson's story of beating cancer through healthy eating and natural remedies. "Our decision was made upon the failure of the author to provide clarification for numerous… 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

Is the internet making food homogeneous?

Many home cooks rely on the internet for inspiration and guidance in their cooking. So do many restaurant chefs, and that's a big problem, says David Chang. "Everything tastes the same," he says, "and it's the internet's fault." He tackles this issue in his quarterly magazine Lucky Peach, where he focuses on the foodstuff of his own restaurant: ramen. He… read more

Salt of the earth (and sea and mountains)

If you spend any time perusing old recipe books, you'll be hard pressed to find any other description for salt other than "salt." In contrast, today's cookbooks might make reference to a dozen types of salt. Maria Fitzpatrick of The Wall Street Journal takes a look at how this once humble ingredient rose to star status. Fitzpatrick traces the rise… read more

Roots and Sprouts and Fire

It's March! and that means fresh starts and kitchen adventures and maybe a break from the routine.  It's the smell of dirt and the fresh air. Blogger Sarah Britton has My New Roots, full of seed butters and sprouts and bright-colored salads.  Meanwhile, the Sprouted Kitchen's Sara & Hugh Forte are back with a second opus, Bowl + Spoon,  focusing… read more

The evolution of Irish soda bread

A few food items are synonymous with St. Patrick's Day: green beer, corned beef, potatoes, and Irish soda bread. Sadly, St. Patrick himself never got to enjoy most of these. As American Food Roots explains, the history of these "traditional" Irish foods is mostly "embedded in the soil of the American side of the Atlantic, not in Ireland." Just as… read more

Test tube chicken

A couple of years ago, scientists successfully grew beef in a laboratory. Now a group of reaseachers in Israel is poised to do the same with chicken. Tel Aviv University bioengineer Professor Amit Gefen has started "a year-long feasibility study into manufacturing chicken in a lab, funded by a non-profit group called the Modern Agriculture Foundation which hopes "cultured meat"… read more

Quiche by any other name

  Maybe it was the book Real Men Don't Eat Quiche, or maybe it was the healthy eating movement, but whatever the reason, quiche fell out of favor over the last decade or two. Indexed magazine Bon Appetit thinks that despite too many "passed mini-quiches that were always cold and tasted like bitter mushrooms," quiche deserves to be rescued. It… read more
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