Jazz up your julep

Few celebrations or holidays have a cocktail that is as strongly associated with the day as the Kentucky Derby does with its mint julep. Saturday marks the 141th anniversary of the prestigious thoroughbred race, and there is no telling how many mint juleps have been consumed since the inaugural event in 1875. Southerners love their traditions, so until recently the classic cocktail saw… read more

Melissa Clark complete recipe index

We're delighted to report another complete author index. This time around it's Melissa Clark, who has been charming readers for years with cookbooks and her columns at The New York Times. She joins her NYT colleague Mark Bittman who also has a complete recipe index. While Clark's index is not quite as large as Bittman's, she has a sizeable tally… read more

Cultured Q & A with author Cheryl Sternman Rule

After previously providing insight into the cookbook writing process, Author Cheryl Sternman Rule is back to discuss her new cookbook, Yogurt Culture: How to Make, Bake, Sip, and Chill the World's Creamiest, Healthiest Food, which hit bookstores yesterday. (Enter our contest for your chance to win a copy.) Cheryl answers many questions about yogurt and how she uses it in cooking.  … read more

Cookbook giveaway – Yogurt Culture

In her new cookbook Yogurt Culture: How to Make, Bake, Sip, and Chill the World's Creamiest, Healthiest Food, award-winning food writer Cheryl Sternman Rule presents 115 flavorful recipes, taking yogurt farther than the breakfast table, lunchbox, or gym bag. Rule strips yogurt of its premixed accessories and brings it back to its pure, wholesome essence. You can learn more about the… read more

The definition of spring

Spring has finally arrived in most of the Northern Hemisphere. It's a particularly welcome change after a harsh winter in the Northeast US, although everyone enjoys the longer days and greening of the scenery. As you might expect, websites are busting out the spring vegetable recipes. The Guardian discusses seven ways to prepare ramps (aka wild garlic). These  mustardy, garlicky… read more

April 2015 cookbook roundup

Every month Jane and Fiona wade through hundreds of cookbooks, selecting and reviewing all the best new releases for the 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.  USA Food52 Genius Recipes by Kristen Miglore: Every week, Kristen features one recipe that will change… read more

Make your “like” go farther

Thousands of EYB Members have liked us on Facebook (thank you!). But even if you clicked "Like," you might not be seeing all of our fabulous giveaways, online recipes from new cookbooks (so you can "try before you buy"), author interviews, or interesting culinary news. To be certain you aren't missing any of these great things, navigate to the EYB… 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

James Beard award winners announced

Yesterday the James Beard Foundation announced the winners of its book, broadcast, and journalism awards. Sean Brock's Heritage continued its winning streak, taking honors in the American Cooking category. The hotly contested Baking and Dessert category, which featured three top authors, ended with Alice Medrich on top with Flavor Flours. Our friends over at indexed blog The Kitchn took home… read more

How to care for your vintage cookbooks

We've talked about collecting secondhand, vintage, and hand-me-down cookbooks before. But once we have acquired the precious tomes, how do we protect them and keep them in the best possible condition? Indexed blog The Kitchn provides advice from the experts. The Kitchn asked respected booksellers Celia Sack (of Omnivore Books in San Francisco) and Bonnie Slotnick (of Bonnie Slotnick Cookbooks in New York City) about… read more

Diana Henry on the book she “was always going to write”

Diana Henry's award-winning cookbooks never fail to delight EYB Members. She has just released another book, A Bird in the Hand, which will no doubt please her many fans. Enter our contest for your chance to win one of five copies of the book, US only. Diana is supporting the book with a tour; find details on our World Cookbook Calendar of… read more

Cookbook giveaway – A Bird in the Hand

Award-winning author Diana Henry's latest cookbook, A Bird in the Hand, features chicken recipes for every eating and entertaining occasion imaginable, whether you need a quick supper on the table after work, something for a lazy summer barbecue, or a feast to nourish family and friends. Diana explains how important chicken was to her family in an excerpt from her… read more

All hail king garlic

Most cooks today wouldn't want to be caught without garlic in their pantry. But for decades, the "stinking rose" was persona non grata, at least in much of the UK. The Guardian looks at the changes that restored garlic's place among the pantheon of flavorings in British kitchens. For a time in the Victorian era when French food was seen… read more

Me and my cookbooks – Dianne Ross

We're pleased to present another installment of the "Me and my cookbooks" series. Many EYB members have told us they enjoy meeting members and special guests through this feature. We'd love to introduce more people, so if you'd like to be featured, just email us at info@eatyourbooks.com.     Dianne Ross has a cookbook collection that many EYB me­­mbers will envy:… read more

Not steeped in tradition

Annelies Zijderveld is a San Francisco-based food writer and creator of the literary food blog the food poet, selected by Alimentum Journal as one of their favorite food blogs. Her passion for working with good food companies started during eight years with Mighty Leaf Tea. She's turned that tea expertise into a new cookbook, Steeped: Recipes Infused with Tea. (Enter our contest for… read more

Cookbook giveaway – Steeped

Tea is not just for drinking anymore, thanks to Annelies Zijderveld's new cookbook, Steeped: Recipes Infused with Tea. Zijderveld finds inventive uses for tea in everything from morning eats to evening sweets. Romance your oat porridge with rooibos, jazz up your Brussels sprouts with jasmine, charge your horchata with masala chai! You can learn more about the book in our author interview,… read more

Clear fruit brandies make a comeback

Have you ever seen a bottle of pear brandy where an entire pear rests serenely at the bottom, and wondered how the heck they get the pear in there? Wonder no more, as NPR's The Salt explains the process of making fruit eaux-de-vie, and how the liqueur is experiencing a renaissance. Perhaps you already figured out that the pear grows… read more

Cookbook all-stars

When there are tens of thousands of cookbooks available (the EYB Library currently has over 144,000 books), how can you possibly winnow down a list of favorites to less than a dozen? Epicurious decided to do just that with the ten cookbooks every home cook should own. After starting with a long list of 50 cookbooksand soliciting contributions from readers… read more

A lesson in simplicity

Maria Speck has a lifelong passion for the subtle flavors and rich textures of whole grains. She grew up in Greece and Germany before moving to the US in 1993, and this unusual heritage is at the center of her cooking, writing, and teaching. In her food writing, Maria combines more than two decades of journalistic research, editing and reporting… read more

Cookbook giveaway – Simply Ancient Grains

The award-winning author of Ancient Grains for Modern Meals, Maria Speck returns with a second cookbook, Simply Ancient Grains,  that promises to make cooking with ancient grains faster, more intuitive, and easier than ever before. The book includes many Mediterranean-inspired, family-friendly dishes like Spicy Honey and Habanero Shrimp with Cherry Couscous; Farro Salad with Roasted Eggplant, Caramelized Onion, and Pine Nuts; and… 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

Renowned Chicago chef Homaro Cantu found dead

Innovative chef Homaro Cantu was found dead Tuesday afternoon on Chicago's Northwest Side, according to authorities. Police are investigating the death as apparent suicide by the 38-year-old chef and part owner of the Michelin-starred restaurant Moto.  Cantu was know for his avant-garde cuisine that feature edible menus and carbonated fruit, but he had ambtions that extended beyond being a renowned… read more

Mayonnaise mania

Almost no food inspires brand loyalty as much as the simple condiment mayonnaise. In the US, there is a cultural divide in fans of the two major brands of mayo: Duke's, which reigns supreme in the southern part of the country, and Hellman's (known as Best Foods west of the Rocky Mountains) which holds court in the north and west. The New York… read more

Keeping the taste while losing the sugar

In addition to running an expanding restaurant and bakery empire, Joanne Chang has authored two best selling baking books (Flour and Flour, Too). She returns with a totally new perspective in her latest cookbook, Baking with Less Sugar. (Enter our contest for your chance to win a copy of the book, and check out the events calendar to see where the book tour… read more

Cookbook giveaway – Baking with Less Sugar

In Baking with Less Sugar, Joanne Chang - author of the bestselling Flour and a Harvard math major to boot - comes up with a winning formula: Minus the sugar equals plus the flavor. Joanne shares her secrets for substituting natural sweeteners, such as honey and maple syrup, for refined sugar in all-new recipes plus favorites from her previous cookbooks and her bakeries. To… read more
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