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

Pet peeves of a cookbook copy editor

  If you decide to write a cookbook, you'll need to know that the work isn't finished when you type the last page and hand the manuscript to the publisher. That's when the copy editor steps in, and her job can be quite a challenge, says veteran editor Suzanne Fass. It's her task to "save writers from embarrassment" by correcting spelling, punctuation, noticing missing… read more

Mark Bittman departs Purple Carrot after less than a year

  Mark Bittman made waves last year when he made two big announcements: first, that he was stepping down from his position at The NY Times, and then a few months later, that he was joining forces with vegan meal-kit delivery service Purple Carrot. Now, less than a year after he started, he is no longer working for the company.… read more

Has Tartine Bread turned into a culinary movement?

  It's fair to say that country-style breads, enriched with whole grains, are a hot trend in bread baking. Today you can walk into almost any US grocery store and find a "craggy-edged bread with a custardy crumb tinged the color of a plank of walnut by the presence of whole-wheat flour." According to the San Francisco Chronicle, this trend… read more

Look beyond the pie to make the most of rhubarb season

  When people think of rhubarb, they probably conjure images of pies, tarts, or other desserts. (When I think of rhubarb, I recall a conversation with a younger coworker who said "rhubarb is for old people." But I digress.) The uses for this spring vegetable (it's not a fruit, despite its usual treatment as a dessert) extend beyond the pie plate,… read more

Why one baker swears by bleached cake flour

  Coinciding with the trend toward less processed food, many bakers have switched from bleached flour to unbleached. Not so Stella Parks, also known as BraveTart. The pastry chef, writing for Serious Eats, tells us why she swears by bleached cake flour for her baking. Cake flour is a very low protein flour, usually less than 8%. All-purpose flour usually… read more

A brief guide to beans

  We mentioned earlier this year that 2016 was the UN's International Year of the Pulses. We're back with more bean cuisine, this time via Food Republic, who gives us the lowdown on legumes and beans with a guide to the beans you need to know (and cook). Food Republic's post focuses on several "new world" beans, i.e. beans of… read more

What’s the difference between coconut cream, creamed coconut, coconut milk, and coconut water?

  Coconut cream, creamed coconut, cream of coconut, coconut milk and coconut water: this panoply of products can drive you coco-nuts. It's very easy to get them confused, especially if you are using a recipe from another country. This recently happened to Jane when making Thai chicken, sweet potato and spinach curry from The Sunday Telegraph. That recipe calls for… 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… read more

Classic Spanish recipes for today’s busy cook

  Spain's most popular cookbook, 1080 Recipes, was originally published in 1972, and sold over 3 million copies in Spain. That volume, along with its sister title The Book of Tapas, were both written by the authorities on Spanish cooking: the late Simone Ortega and her daughter Inés. Now a new book, Quick and Easy Spanish Recipes, culls the quickest… read more

Cookbook giveaway – Quick and Easy Spanish Recipes

Three generations of Spaniards have learned to cook through Simone Ortega's books on gastronomy, which have sold millions of copies nationwide. She is considered one of the foremost authorities on traditional Spanish cooking and her daughter Inés Ortega has followed in her mother's footsteps. She worked with her mother for many years and is an established and highly regarded food… read more

Women win big at Beard Foundation restaurant awards

  Although it's been a long, slow journey, women have made inroads in the mainly male-dominated restaurant chef sphere. This progress was illustrated at Monday's James Beard Foundation awards ceremony, where women topped several categories. Chef Suzanne Goin of Lucques in Los Angeles won the title of Outstanding Chef. Dahlia Narvaez, also based in Los Angeles, took home the prize… read more

Get your cheese on

  Following Prince's death, the song Purple Rain again surged to the top of the US charts. Another item that is also at its highest point since the mid 1980s is the US cheese supply. Thanks to a surge in imports from the European Union along with an increase in domestic production, the US is sitting on its largest cheese… read more

The difference between food media and home cooking

  When Gourmet magazine folded in 2009, Christopher Kimball of America's Test Kitchen wrote about its demise, lamenting what he felt was the dumbing-down of cooking that happened because of the internet. "Google 'broccoli casserole' and make the first recipe you find," he wrote. "I guarantee it will be disappointing." Yet if you do Google 'broccoli casserole' and follow the… read more

A no-garlic-breath garlic is rediscovered

  Love garlic, but hate garlic breath? There is some good news for you: a type of odorless garlic, thought to be extinct, has been rediscovered. The Guardian reports on the resurgence of aglione, also known as "kissing garlic", a rarely seen Italian garlic varietal that is odorless, milder tasting, easier to digest, and doesn't cause the dreaded "garlic breath."… read more
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