Christopher Kimball moving on from America’s Test Kitchen

Whether you loved him or hated him, there is no denying that for many years, Christopher Kimball was the driving force - not to mention the face - of America's Test Kitchen and Cook's Illustrated. In a move that shocked many people, the board of ATK essentially demoted him last fall when they hired the organization's first CEO, and later… read more

Review of The Cardamom Trail by Chetna Makan

Fresh off her success as a semi-finalist of The Great British Baking Show, Chetna Makan has written The Cardamom Trail: Chetna Bakes with Flavours of the East. Her debut cookbook falls into my must-have cookbook category that will survive all attempts at purging my collection. There are certain books that draw me in immediately and as I page through the jewel-toned… read more

Is breakfast really the most important meal of the day?

  We've all been taught that eating breakfast is vitally important to our health, to aid in weight loss, and to be able to stay focused in the morning. It's often touted as being "the most important meal of the day." But Aaron Carroll of The New York Times says the old adage is essentially a lie perpetrated by the… read more

When the chef takes your favorite item off the menu

  It never fails. You head to your favorite restaurant, anticipating your favorite dish which you've been craving for days, only to scan the new menu with increasing dismay. It turns out that your favorite item is no longer available. Now what? According to The Wall Street Journal, it may not hurt to ask if the chef can make it… 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

Take your ice cream sandwich game to the next level

  Many people have fond memories of ice cream trucks and stands from their childhood. Whether it was cones, sundaes with sprinkles, or ice cream sandwiches, the icy treats were a treasured part of summer. Pastry chefs are now rekindling those memories by making ice cream sandwiches that feature flavors more suited to adult tastes, says indexed magazine  Bon Appétit.… read more

Recipe excerpts from Clean Cakes by Henrietta Inman

Henrietta Inman is a skilled pastry chef and owner of Henrietta Inman Pâtissière and Hen's Clean Cakes. After gaining a distinction in the Professional Pâtisserie Scholarship at Westminster Kingsway College, London, she worked in a number of award-winning kitchens including the Michelin-starred Lanesborough Hotel, London. Henrietta lives in Suffolk and does baking demonstrations, runs cookery classes and sells at farmers'… read more

Cookbook giveaway – Clean Cakes

If you enjoy baking as well as experimenting with new and alternative ingredients, you may be interested in Henrietta Inman's new cookbook, Clean Cakes: Delicious Patisserie Made with Whole, Natural and Nourishing Ingredients and Free from Gluten, Dairy and Refined Sugar. It provides a wealth of ideas for cooking everything from spectacular cakes, energy-boosting muffins and wholesome loaves to raw… read more

Sharing the flavours of her childhood

Sumayya Usmani was born and raised in Karachi, Pakistan and has lived in the UK for 10 years, first in London and now in Glasgow, Scotland. Always passionate about her heritage cuisine, she has grown up cooking the food she knows as Pakistani with the women of her family, and this kindled her love for cooking from an early age.… read more

Cookbook giveaway – Summers Under the Tamarind Tree

  Pakistani food is full of flavour. With a rich coastline, the country enjoys spiced seafood and amazing fish dishes; while borders with Iran and Afghanistan mean strong Arabic influences in the food, alongside Indian and Far East Asian flavours. Former lawyer turned food writer and cookery teacher Sumayya Usmani captures the rich and aromatic pleasure of Pakistani cooking in… read more

Behind the scenes at BAKED

David Lebovitz is one of the most popular authors in the EYB Library. So, too, are Matt Lewis and Renato Poliafito, co-owners of Brooklyn-based BAKED bakery. If you are a fan of any of the three, you may be interested in viewing David's Facebook video, in which he joins Matt for a behind-the-scenes tour of BAKED's Tribeca Manhattan location. Matt describes… read more

May 2016 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. Last month's biggest trend - grilling and barbecue - continues its strong showing in May. Healthy… read more

Review of Aperitivo by Marisa Huff

Today we are starting a new feature - Jenny Hartin will be reviewing a new cookbook every week. Jenny is an enthusiastic home cook who lives in Colorado, owns the website The Cookbook Junkies and runs the Facebook group also called The Cookbook Junkies. The Facebook group is a closed group of 30,000 cookbook fans - new members are welcome. Jenny's first… read more

The hottest thing in chicken

A new fried chicken craze is sweeping across the US. Originating in Tennessee, Nashville hot chicken is spreading like wildfire. It's already spawned a new restaurant chain that plans to spread from Ohio to Florida. Nashville hot chicken has a backstory as spicy as its taste. Back in the 1930s, Nashville was home to a handsome man named Thornton Prince who… read more

Much more than just a garnish

Many diners in the US probably first experienced parsley as a pale sprig garnishing a (likely overcooked) protein in a family restaurant. But the culinary herb has so much more to offer than just being a splash of green on your plate. Epicurious explores the myriad ways you can use parsley in your cooking. Italian or flat-leaf parsley is generally… read more

Why some people are picky eaters

  We all have at least one friend or relative who we find difficult to please when making a meal. The list of items he or she doesn't like seemingly goes on forever, and we can't understand how some of the foods got put on the 'dislike' list. It may make us wonder how the person got to be such… 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… read more

Za’atar is even better when you make it yourself

Those who are familiar with za'atar, the Middle Eastern spice blend, love how it adds a tart and herbal punch to many foods. Za'atar has been popularized outside of the Middle East by celebrity chefs like Yotam Ottolenghi, who sprinkles it on many dishes. The Los Angeles Times explains how, like most spice blends, za'atar is at its best when… read more

An argument for unbleached flour

  A few days ago we posted about a pastry chef who only uses bleached flour for cakes. Today we look at a counterpoint (of sorts), this time from Cooking Light Magazine, which advocates ditching bleached flour for unbleached. The crux of the Cooking Light article is that the reason flour is bleached is because it benefitted large-scale commercial bakeries who… read more

BBC Food website to close

Yesterday the BBC announced that BBC Food, along with a few other websites, will be shuttered as part of a larger cost-saving plan. Before you get too upset, please note that the company's commercial site, BBC Good Food, will carry on. The BBC Food site contains over 11,000 recipes, which will not be searchable after the site closes, although you… read more

How to make caramel without melting sugar

  People are sometimes afraid of making caramel. It can be a fussy process: the sugar can crystallize, you can easily scorch it if you get distracted, and it's really hot and will leave a nasty burn if it gets on your skin (or your lip - I learned the hard way not to rap my wooden spoon on the… read more

If you can’t beat ’em…eat ’em

Dandelions are a gardener's bane. Even before the grass sheds its winter dullness, bright yellow flowers polka-dot the lawn, frustrating homeowners who dream of lush green expanses of lawn. But dandelions weren't always considered a nuisance. The French have long found dandelions to be a culinary delight (the name comes from the French dent de lion, literally 'lion's teeth'), and their… read more

Celebrate Chocolate Chip Cookie Day

Today was National Chocolate Chip Cookie Day in the US, but it doesn't take a special day for anyone to appreciate this both humble and transcendant treat. There are different chocolate chip cookie camps: some people prefer thin and crisp cookies, while others like theirs to be thick, gooey, and chewy. Some embellish their cookies with additions like rolled oats… read more

Eric Ripert on how his mother’s cooking kept them close

Eric Ripert is the chef and part-owner of Le Bernardin, a Michelin three-starred restaurnt in New York City. He is a frequent guest on such national shows as Bravo's Top Chef, Today, Charlie Rose, and more. Chef Ripert's new memoir, 32 Yolks, hits bookstores this month. 32 Yolks follows in the tradition of Jacques Pépin's The Apprentice and Marcus Samuelsson's… read more

The unhealthy truth behind ‘clean eating’

  One only needs a brief scroll through almost any news feed to see a blog or article about 'clean eating.' Some bloggers have become tremendously popular, like Ella Woodward of 'Deliciously Ella', and the Hemsley sisters. Leaving behind junk food, fats, and take out is touted as the path to wellness. But that's not always the reality, says Ruby… read more
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