All about black cocoa powder

  Don't you love it when you learn something about an ingredient that you have been thinking about trying? That happened to me today, when I followed a link posted by David Lebovitz on Facebook. The link was to an article on the website bakingsociety.com (the blog by the authors of Baked) about black cocoa powder. As an avid baker, I have… read more

Cookbook Giveaway – Marbled, Swirled, and Layered

Marbled, Swirled, and Layered: 150 Recipes and Variations for Artful Bars, Cookies, Pies, Cakes, and More by Irvin Lin is the debut offering from the blogger behind, Eat The Love (which is indexed for our members - add the blog's recipes to your bookshelf in one click!) Bakers of all levels will rejoice in the recipes that travel the spectrum from simple… read more

Marbled, Swirled, and Layered – Irvin Lin – Author Article

Marbled, Swirled, and Layered: 150 Recipes and Variations for Artful Bars, Cookies, Pies, Cakes, and More by Irvin Lin is the debut offering from the blogger behind, Eat The Love (which is indexed for our members -add the blog's recipes to your bookshelf in one click!) I've covered this book for Sunday Supper Movement as well as talked with Susie Chang… read more

Getting to know Fernet-Branca

The Italian amaro Fernet-Branca is riding the wave of increased interest in bitter liqueurs. Introduced in 1845 in Milan, Fernet-Branca has been made by the same family ever since. You can learn more about the popular libation in an article that profiles both the liqueur and the sixth-generation family member who represents the brand.  Edoardo Branca joined the family business following a… read more

Cookbook Gift Guide for the Art & Music Lover

Monet's Palate Cookbook: The Artist and His Kitchen Garden at Giverny by Aileen Bordman and Derek Fell is brimming with stunning photos of both Monet's beloved kitchen gardens and the many finished dishes that are set out in the book. Dishes that include Camembert Fritters with Apple and Raisin Chutney, Roasted Carrot Soup with Ginger, Cumin, Coriander and Toasted Almonds, Boeuf… read more

Is the demise of restaurant guide books imminent?

In the days of Yelp and instant reviews, printed dining guides are in danger of becoming irrelevant. As John Lethlean points out in The Australian, the combination of not including recent restaurants, poor writing, and other errors means the guides are not providing much value. Lethlean pens a scathing review of the 2017 Gault & Millau Australia Restaurant Guide, which… read more

How many kitchen gadgets is too many?

  Recently I have gone through kitchen cabinets with ruthless determination to downsize. Not being able to close some of the doors due to the surfeit of gadgets and appliances led me to do a KonMari-style clean out. Some items had been hand-me-downs, some were purchased on a whim, and others had become less useful as I changed the way… read more

Two Weeks of 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… read more

Pears are the royalty of fruit

In his book Sweet Simplicity, Jacques Pépin praises pears, noting that in his native France, "pears are the king of fruits." There are thousands of varieties of pears, although supermarkets usually only stock a handful of the most popular. Pears are wonderful in a variety of desserts, and they also enhance everything from roasts to salads. The editors at indexed magazine Saveur… read more

Roasting vegetables wasn’t always popular

  With all of the photos of slightly charred, deeply roasted vegetables on Instagram today, it is difficult to imagine that this method of preparing vegetables was seldom used just a generation ago. Slate.com takes a look at this phenomenon and tries to trace the ascendancy of roasted vegetables into today's ubiquitous occurrence.   If you look at older cookbooks,… read more

Post-game analysis

The dust is now settling (along with the mashed potatoes, stuffing, and pie) on Thanksgiving 2016 in the US. As we sit in our turkey-induced stupor, we should resist the urge to take a nap and instead do a 'post-game analysis' on what dishes we loved, what was merely average, and what we will never, ever make again. If we… read more

Good food, family and cookbooks

Thanksgiving has come and gone so quickly. I hope everyone who celebrated had a wonderful day filled with delicious food shared with family and friends. The day started early for me and is just winding down. Everyone loved the dinner and desserts and I sent leftovers home with all my guests. I am thankful for many things this year -… read more

A new way to make Swiss meringue

  Meringue is a pastry kitchen staple. Not only is it good as a topping for pie, it's also the foundation for many other sweets, including pavlova, macarons, and buttercream icing. There are three basic types of meringue: French, Italian, and Swiss. Pastry chef Stella Parks (aka bravetart) explains the difference between them and tells us why we should rethink… read more

The stress of cooking for multiple diets

  If you are like me, you obsess over holiday meal planning, attempting to design a delicious menu that will please everyone. That is stressful enough on its own, but throw in a  family member with special dietary needs or restrictions and you raise the anxiety level to new heights. NPR's The Salt takes a look at how stressful special… read more

Get to know nigella seeds

  Have you ever purchased a spice for a recipe, then wonder what to do with the remainder of the package? That has happened to me on more than one occasion, most recently with nigella seeds that I purchased for a dish that will not be repeated. Therefore I was happy to find a post on Food Republic that promised… 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

Author Profile – Monica Bhide

Monica Bhide is an award winning, bestselling fiction and internationally renowned cookbook author. She is known for sharing food, culture, mystery, and love in her writing. Having roots and experience in many places, Bhide inspires readers everywhere with present day stories which transcend cultural, chronological, geographical, economical, and religious borders. Bhide's short story collection, The Devil in Us, topped the list… read more

Eating her way through history

If you've ever leafed through historic cookbooks, you probably imagined what some of the more obscure recipes and ingredients tasted like. Sarah Lohman doesn't only imagine it, she creates the historical dishes. As a self-described "historic gastronomist", Lohman uses vintage cookbooks and other historical writings as a way to bring history to life.  Lohman just finished a week of eating the… read more

Smashed Mashed Boiled and Baked and Fried, Too! – Raghavan Iyer

Potatoes are so versatile and can take on many flavors and textures. About a year ago, when Raghavan Iyer began posting photographs of the most incredible looking dishes all featuring the humble potato, I turned married-white potato-loving female on him and began stalking him. I asked him at least a dozen times "when is this book being released?" Thankfully, he… read more

Cookbook Giveaway – Smashed Mashed Boiled and Baked and Fried, Too!

Smashed Mashed Boiled and Baked and Fried, Too! by Raghaven Iyer is indeed a Celebration of Potatoes in 75 Irresistible Recipes.  Award-winning cookbook author, Raghavan Iyer, pays tribute to his favorite ingredient (and one of mine!) in this global celebration of the humble potato. Beautiful photographs accompany recipes that are unlike any I've seen before: Ecuadorean Llapingachos and Sweet Potato… read more

Tips for cell phone food photography

Many of you have taken advantage of the new feature that allows you to add your own photos to recipes in the EYB Library. It's easy to upload a photo from your cell phone directly into the Library since the website now functions the same on mobile platforms as it does from one's computer. Shooting food photos with a phone… read more

November 2016 Cookbook Roundup

Each month I happily 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. This month we have one title from France and Germany (which are both being released in the U.S. as well).  The only thing left for you to do is to add them to… read more

The cookbook as comic book trend

  The earliest cookery books were simple instruction manuals. A few line drawings might accompany the text, but lavish design was just not part of the equation. This was partly to do with cost; few books had color pages. As the price of both photography and color printing came down, more and more books included photographs, to the point where… read more

Tips for using your steamer

  If you have a bamboo or other steamer lurking in the back of your kitchen cabinets, you may want to pull it out and give it a good cleaning. That's because Heidi Swanson, of indexed blog 101 Cookbooks, is going to give you new ideas for using your underutilized steamer.   Swanson is a big fan of steam cooking,… read more

Cookbooks of November – Part 4

There is just enough time left for one final article highlighting the new releases this month. There are still many more books that were published in November that will be featured in my Cookbook Roundup next week. My first and second highlight posts covered mainly U.S. titles, the third hit on Canadian, U.K. and Australian releases and this post is a mix.   Mad Genius… read more
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