Thinking outside the schnitzel

When you think of German food, sausages, schnitzel, and sauerkraut probably leap to mind. Husband-and-wife team Jeremy and Jessican Nolen, authors of New German Cooking, want to change that perception. Owners of Philadelphia restaurant Brauhaus Schmitz, the Nolens recently spoke with Lynn Rosetta Casper of The Splendid Table on how they are challenging the stereotypes of German cuisine. When discussing… read more

Where did cocktails get their name?

It's hard to believe that just a few years ago it was difficult to find cocktail ingredients like genever gin or absinthe. Today the options for drink enthusiasts are overwhelming, and much of the credit for this renaissance can be attributed to David Wondrich. In 2007 he published the James Beard-award winning Imbibe, which helped to spark the craft cocktail… read more

The ice cream sandwich grows up

Ice cream sandwiches are for kids, right? Not according to several innovative chefs, who have elevated the simple treat with high-end ingredients. While the "food gentrification" trend has been building for several years, the latest twists on this perennial childhood favorite push the envelope in tastes and textures. An American invention that dates back over a century, the ice cream… 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

Genius inspiration from Food52

Indexed blog Food52 has long been an EYB Member favorite. One of the most popular segments of the blog is the "Genius Recipes" column. The feature highlights recipes from lauded chefs and relative unknowns alike, with the overriding theme of recipes that will make you rethink the way you cook. A full 100 of these recipes (many never before published)… read more

Cookbook giveaway – Food52 Genius Recipes

The Food52 blog is one of the most popular in the EYB Library. The blog's first two cookbooks (and an app!) were also big hits. The newest cookbook, Food52 Genius Recipes, is a compilation of 100 recipes based on the "Genius Recipes" section of the blog, where game-changing recipes from top chefs and cookbook authors are featured. You can learn… read more

Sound and flavor

The saying that "we eat first with our eyes" may be only part of the food enjoyment equation. The sounds of food, whether the crunch of a potato chip or the sizzle when a steak hits a hot pan, can also be important factors in how good we think they taste, says new flavor research reported in Time magazine. Writing… read more

Fall in love with cookies all over again

  Pastry creator Mindy Segal places a modern twist on traditional classics. A highly decorated chef, Segal has won the Jean Banchet award for Best Celebrity Pastry chef in Chicago, was named Chicago Magazine's Pastry Chef of the Year, and twice won the Time Out Chicago's Eat Out Awards for Best Pastry Chef. The James Beard award nominee's solo venture,… read more

Cookbook giveaway – Cookie Love

Mindy Segal is serious about cookies. Her new cookbook Cookie Love is just what you would expect from an award-winning pastry chef and self-professed "cookie nerd." Segal wants Cookie Love to be your "go-to, never-fail reference for turn-out-perfectly-every-time cookie recipes." You can learn more about the book (and view a recipe excerpt) in our author interview, and don't forget to… read more

Voltaggio goes “home” in his latest cookbook

Brothers Bryan and Michael Voltaggio rocketed to fame by taking the top two places in season six of Top Chef, and Bryan also appeared on Top Chef Masters, becoming the first person to compete on both shows. The brothers collaborated on the cookbook VOLT ink.: Recipes, Stories, Brothers, which included recipes that featured exciting and novel flavor combinations. Bryan is… read more

Ham or lamb? How about lamb ham?

  Many tables will feature a gorgeous rack of lamb or a platter of succulent ham this weekend. What you probably won't find is lamb ham, although it used to be quite popular, according to NPR's The Salt.  Ham made from mutton and lamb was prevalent in the 1800s, first in England, and then in colonial America, according to David Shields,… read more

The history of gnocchi

Like many foods, gnocchi has several different regions that lay claim to inventing it. While we may not understand exactly where it originated, we do know that various forms of gnocchi have existed for centuries, says Emiko Davies of indexed magazine Saveur. The popular potato version didn't exist until about the seventeenth century,  when Spanish explorers brought the tubers back from South America. Gnocchi… read more

Q & A with Sara Forte of The Sprouted Kitchen

Sara Forte's wonderfully relaxed writing style, which she also applies to her recipes, has made her one of the most popular food bloggers. (Her blog, The Sprouted Kitchen, is indexed on EYB.) Sara uses mainly fresh, seasonal produce and healthy ingredients - not a lot of 'meat and potatoes'. Her first book, The Sprouted Kitchen, was nominated for a James Beard award in… read more

Cookbook giveaway – The Sprouted Kitchen: Bowl + Spoon

Blogger Sara Forte, author of the James Beard award-nominated cookbook The Sprouted Kitchen, turns her attention to bowl food in her second cookbook, The Sprouted Kitchen: Bowl + Spoon. (Learn more about the book in our Q&A session with the author.) In Bowl + Spoon, Sara presents recipes in the way she often cooks at home, combining vegetables, whole grains, and lean proteins in one vessel to… read more

Great Australian Bake Off in the works

Foxtel has announced it has commissioned a new exclusive series of The Great Australian Bake Off, with culinary icon Maggie Beer and acclaimed chef Matt Moran to judge the Australian adaptation of the hit UK format. The show will follow the format of the hit BBC series, with a dozen home bakers vying to be crowned Australia's Best Home Baker. The Great… 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

Best April Fools’ Day food pranks

If you weren't aware of the date, you may have fallen for an April Fools' Day prank today. Social media was full of fake stories, some tongue-in-cheek like one from The Kitchn, which announced that editors had just noticed the typo in the site's headline. Digging into history, Food and Wine Magazine produced a list of the top seven April Fools'… read more
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