Everything fits in a tortilla

Tacos rank high among the world's most popular foods. A new cookbook, Tacopedia by Deborah Holtz and Juan Carlos Mena, focuses on these delicious dishes and aims to be your comprehensive resource for all things taco. EYB has snagged an excerpt from the book, plus a link to a short video featuring the sights and sounds of tacos. You can… read more

September 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.  USA As the weather cools in the Northern Hemisphere, publication volume has been getting hotter. Several well-known chefs have… read more

Cookbook giveaway – Tacopedia

With a foreword by Rene Redzepi and filled with quirky graphics, Tacopedia by Deborah Holtz and Juan Carlos Mena is a cookbook for hip taco lovers, food truck enthusiasts and serious followers of Mexican cuisine.  This cookbook is a deep dive into the varying taco traditions of Mexico's diverse regions. The abundant recipes are accompanied by interviews, stories, illustrations, graphics,… read more

Cookbook giveaway – Maggie Beer’s Winter Harvest and Spring Harvest

Two books from one of Australia's best-loved cooks are up for grabs in our latest contest. Anyone who appreciates the pleasures of sourcing, cooking and sharing seasonal food will enjoy these books, Maggie Beer's Winter Harvest Recipes and Maggie Beer's Spring Harvest Recipes.  Winter Harvest contains recipes to make use of the season's greens and root vegetables like cavolo nero, celeriac, and… read more

The greatest pastas of all time

Any time you claim a particular food is the best, you are surely going to ruffle some feathers. But that isn't stopping Epicurious, which chose 14 recipes as the greatest pastas of all time. It's a bold move, but as the site notes "You don't mess with a classic." We'll take a look at a few of the contenders. The… read more

How terroir influences wine

The influence of terroir, the environmental conditions (like soil and climate) in which wine grapes are grown that contribute to a wine's flavor and aroma, has been debated  for centuries. People have argued that terroir greatly influences a wine's flavor but no one could quantify what, exactly, led to any alleged flavor differences. Now scientists say they may have discovered the answer, reports… 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

An apple a day

  Apple season is underway in much of the Northern Hemisphere. There are over 7,000 named varieties of the fruit - probably more than any other fruit we eat. The variety in flavor is also quite diverse, as The Splendid Table found out in an interview with "fruit connoisseur"  David Karp, a contributor to The New York Times and Saveur. Karp sampled 44 varieties of… read more

An interview with cookbook editor Judith Jones

The term 'living legend' gets used more often than it should, but in the world of cookbook publishing, Judith Jones deserves the title. She has edited cookbooks from culinary giants like Julia Child and Claudia Roden, as well as other prominent writers. Eater recently sat down with Jones to discuss her storied editing career and more. Jones never set out to be a cookbook editor.… read more

Shortcuts that don’t shortchange

Kitchen shortcuts are a lifesaver for busy cooks. Some of them can leave you with less than desired results, but some can save you a lot of time and effort without much reduction in flavor, as indexed blog Serious Eats explains with top tips from their staff. Using the freezer was one favorite resource. Says Maggie Hoffman, "I know it's… read more

When less is more

It can be exhilarating to conquer a complex dish that takes a lot of time and features several ingredients. But some recipes can be sensational even though they use only a few ingredients. These dishes are among the most satisfying, and indexed blog Food52 recently compiled a list of their favorite recipes that have 3 ingredients or less.  Plenty of… read more

Jaques Pepin heading to the open seas

If you have considered taking a food cruise, you may want to mark your calendar for November 1, 2016, when Jacques Pépin will be aboard Oceania Cruises' Marina for a tour of the Mediterranean. Pépin will "autograph cookbooks, schmooze with guests and lead a cooking demonstration during the trip from Venice to Rome." The cruise features special menus with items inspired by Pépin, who… read more

Using a variety of grains adds dimension to baked goods

From rye to polenta, non-wheat flours have been used around the world, but now they are finding their way into Western-style bakeries. Chef Claire Ptak of London's Violet Cakes uses buckwheat, rye, polenta and other flours in her baked goods, and she encourages bakers to experiment. "Understand what you're using, and see what works," she says.  Rye flour, for instance,… read more

Personal narratives among cookbook trends

Julie Bennett, vice president and editorial director at Ten Speed Press recently spoke with veteran food writer and editor Dianne Jacob to discuss the latest trends in cookbooks. Ten Speed Press publishes a disproportionate number of bestselling cookbooks for its size, and is set to release 70 new books this year.  Julie has edited  best selling cookbooks like  Super Natural… 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

Annabel Langbein tackles US market

As some of you may know Jane and I (the founders of EYB) grew up in England, though I was born in Australia and now live in New Zealand and Jane now lives in Boston, USA. Probably because of our international background, we have always wanted EYB to be a site for cookbooks the world over (at least English language… read more

Pumpkin, pumpkin everywhere

You don't need a calendar to know that it's fall in the Northern Hemisphere. Just head to any coffee shop or bakery and you'll be reminded of the season, as everything has pumpkin spice in it. Every year, what I'm calling "pumpkin spice creep" makes the flavor appear in more and more foods and beverages. We can credit this trend partly to… read more

How good are online cooking classes?

Cooking classes can be a great way to learn new techniques or explore an unfamiliar cuisine. They can also introduce you to people who share the same passion or strengthen bonds among friends. But it can be difficult to find a class on a particular subject and busy schedules can also interfere. Enter online cooking classes, which are exploding in… read more

Bowdoin College obtains historic cookbook collection

  As cookbook collections go, Bowdoin College's recently acquried 700 volumes isn't extremely large. It is, however, rich in history, as the Portland Press Herald notes. The college obtained its collection of books, published from 1772 to 1960, from a private collector in New York who worked with Biddeford, Maine-based bookseller Rabelais Inc. to place the collection. "The breadth is… read more

Mark Bittman leaving NY Times

Longstanding NY Times columnist Mark Bittman announced yesterday that he has penned his last opinion column for the newspaper. He is leaving to devote more time to a food startup, stating that "Between time pressures and potential conflicts of interest (you shouldn't pitch a venture capitalist and write about a company he's funded the following week), I can't do both.… read more

The intriguing work of salt shepherds

  Many recipes get their final flourish from a sprinkling of special salt, and one of the most vaunted of all finishing salts is fleur de sel. Jamie Feldmar of indexed magazine Saveur takes us on a journey to the south of France to view the harvest, performed by a small group of men known as salt shepherds. The use… read more

Food pilgrimages

Scrolling through my news feed today I spied a link from Food Republic on the best places to eat pizza in Naples, Italy, described as "pizza's spiritual home." The article claimed that the pilgrimage was worth the trip. While I am not entirely convinced that spending thousands of dollars to eat a pizza, no matter the provenance, is worth the… read more

The honey-do list

Honey has been a cooking staple for millenia, and for good reason. It never spoils and lends a unique, tangy-sweet flavor to everything it touches. We need to thank the first brave soul who ventured into the midst of a hive, risking injury to get to the golden nectar. Indexed blog Leite's Culinaria has a great slideshow featuring the myriad… 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

Cookbook aims to help refugee relief effort

Interlink Publishing has just announced a humanitarian cookbook project aimed to help food relief efforts for Syrian refugees. Profits from the book, Soup for Syria, will be donated to the refugee agency UNHCR. The book, authored by food writer and cookbook author Barbara Abdeni Massaad, features recipes from the world's most famous chefs. The need for food relief for the hundreds of thousands of… read more
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