Italy hands out stiff penalties for olive oil misbranding

  Earlier this year we reported on the scandal of counterfeit extra-virgin olive oil being passed off as the real thing to customers in Italy and beyond. Now the Italian antitrust authority has started handing down stiff fines to olive oil producers caught mislabeling their oils. Discount supermarket Lidl and Spanish company Deoleo (makers of Bertolli, Sassa and Carapelli oils)… read more

Recipes for a life filled with food and love

Béatrice Peltre is a food writer, stylist and photographer working out of her home studio in Boston. She is a regular contributor to the Boston Globe Food Section, and her work has appeared in many publications. Her indexed blog, La Tartine Gourmande, is popular with EYB Members. Beatrice has just published her second cookbook, My French Family Table: Recipes for… read more

Cookbook giveaway – My French Family Table

To the French, food is one of life's greatest pleasures, and in Béatrice Peltre's home, each meal is a small celebration. In her kitchen, bright, colorful ingredients are transformed into wholesome, delicious dishes and served with love. The popular blogger (La Tartine Gourmande) has just released her third cookbook, My French Family Table: Recipes for a Life Filled with Food, Love,… read more

June 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. June's trends have shifted from grilling to another summertime specialty - salads. But although we see several… read more

Review of Mexican Today by Pati Jinich

Pati Jinich's first book, Pati's Mexican Table, received accolades including the Best in Books from the New York Times, listed in Best Cookbooks of the Year from the Washington Post, and Top 20 Best of the Year Cookbooks from Amazon. It was well received with good reason: fresh, no fuss recipes that can be thrown together quickly and still be… read more

Q&A with the authors of Batch

Joel MacCharles and Dana Harrison are the duo behind the popular website Dana's love of great food is only matched by her love for tasty design. She is the Creative Director at WellPreserved, where she makes sure everything looks as good as it tastes. Joel is a home cook and writer. He loves to cook a great meal, but beyond… read more

Cookbook giveaway – Batch

Chef Curtis Stone calls Joel MacCharles and Dana Harrison masters in the world of preserving. Their journey into preserving began with an innocent lesson in making jam. Almost a decade later, their website ( is an extraordinary resource for both beginners and experts alike. Their much-anticipated first cookbook, Batch, showcases seven different preserving techniques-waterbath canning, pressure canning, dehydrating, fermenting, cellaring,… read more

Do these dining alternatives spell doom for restaurants?

  Technology startups like Uber, Lyft, and Airbnb have disrupted the traditional taxi and hotel business models, and in some areas are proving to be stiff competition. Now several startups that operate in major cities around the world are aiming to do the same thing in the restaurant industry. Killian Fox at The Guardian reports on five different dining apps,… read more

Chefs use microorganisms for extra flavor and nutrition

Fermented foods are not a new discovery; cooks have been using microorganisms like yeast and bacteria to make tasty food and beverages for millenia. But recently interest in using beneficial bacteria to transform food's flavor and nutrition has hit new highs, as NPR's The Salt reports. We've long known that fermented foods like yogurt and sauerkraut can be delicious, and now scientists are finally… 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

Test your French food knowledge

Are you a Francophile? Do you love French food? Think you know a lot about French cuisine? If the answer to any of these questions is 'yes', you might want to take the Epicurious quiz designed to test your knowledge of French food. The quiz contains several multiple choice questions that range from information that anyone with a passing knowledge of French food… read more

Food idiosyncrasies are both personal and cultural

  There are basically two kinds of eaters in this world: those who eat each item of food separately and those who combine items together with abandon. Amy Fleming of The Guardian explores these disparate personalities in a recent article that explains some of the psychology between the two camps. Of course there are gray areas, but you likely relate… read more

Review of Little Flower Baking by Christine Moore

A queue of eager patrons line the sidewalks that lead to the doors of Christine Moore's bakeries and cafés in Los Angeles. Moore, the pastry chef and mastermind behind the food and scrumptious baked goods served at both Little Flower and Lincoln, honed her craft in Paris. Her first book, Little Flower: Recipes from the Café, is a favorite of… read more

German classics finding new audiences

  If you are wondering what's next after the rise in Nordic cuisine the past few years, the answer may lie just to the south of Scandinavia. Classic German dishes like spätzle , sauerkraut, and schnitzel are finding their way onto menus in some surprising places, says Nation's Restaurant News. These classics are being presented in both traditional and non-traditional… read more

Michael Symon’s plans to make Cleveland a barbecue destination

  Several US regions are known for their particular barbecue styles: Texas beef brisket, Eastern North Carolina's vinegar and pepper sauced whole hog, Western North Carolina's pork shoulder with a tomato-vinegar sauce, and Memphis' dry-rub ribs, to name just a few. Now former Iron Chef Michael Symon aims to add a new city to the list. Symon recently opened a… read more

Father’s Day food stories

  Tomorrow is Father's Day, which people will celebrate with cookouts, trips to a preferred restaurant, or by making Dad's favorite meal. Facebook news feeds will be filled with nostalgic photos of fathers and daughters and sons as those children remember favorite moments with their dads, many of which involve food. If you are a fan of these heartfelt reminiscences,… 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

Uzbekistan’s fabulous flatbreads

  Travel writer and photographer Eric Hansen has spent over 25 years documenting his travels through Europe, the Middle East, Australia, Nepal and Southeast Asia. Last year he visited Uzbekistan, and wrote a fascinating, in-depth article on the country's fabled flatbreads in AramcoWorld magazine, accompanied by several beautiful photographs. Uzbek flatbreads, called "non", are similar to others of the region. The… read more

Boston launches The Readable Feast this weekend

  Boston-area EYB Members, you may want to rearrange your weekend schedule for the inaugural edition of The Readable Feast, an annual culinary book festival celebrating and supporting New England's writers, cookbook authors, editors and chefs. The Readable Feast will be held this Friday and Saturday, June 17 and 18, at the Boston Public Market, Boston's indoor, a year-round marketplace… read more

‘The World’s 50 Best Restaurants’ winners announced

Who has the best restaurant in the world? According to the latest edition of The World's 50 Best Restaurants, it's Osteria Francescana, helmed by chef Massimo Bottura. The tiny venue located in Modena, Italy bested last year's winner, Spain's El Celler de Can Roca, which fell to number two. New York's Eleven Madison Park, headed by Will Guidara and Daniel… read more

Review of Summers Under the Tamarind Tree: Recipes & Memories from Pakistan by Sumayya Usmani

If you have been reading my previous reviews, it is no secret that I am a fan of uniqueness in a cookbook. A book that will transport me to another country or cuisine, where I will be held captive by the traditions, food and people of this new land. If you are a true cookbook lover and have the heart… read more

Following her culinary wanderlust

Author Marie Simmons has won both James Beard and IACP Awards during her storied career, and her recipes and food articles have appeared in hundreds of magazines. For more than 18 years she wrote the Cooking For Health monthly column for Bon Appétit magazine and was a weekly columnist for the Los Angeles Times Syndicate and the Contra Costa Times.… read more

Cookbook giveaway – Whole World Vegetarian

The best of our vegetarian recipes have always drawn inspiration from other cultures. In her new cookbook, Whole World Vegetarian, veteran cookbook author Marie Simmons follows her culinary wanderlust, bringing together a collection of bold, imaginative dishes and seamlessly adapting them to contemporary tables. You can learn more about the cookbook by viewing an excerpt from the book's introduction. We're… read more

Where did you favorite foods originate?

  The globalization of our food supply is not a new concept. Some of us may recall from grade school science class that the tomatoes prevalent in Italian dishes and the potatoes frequently associated with the Irish originated thousands of miles from those countries, in South America. Now a new study shows the extent of this trend, reporting that over… read more

How to use up buttermilk after you make pancakes

Does the following scenario sound familiar? You make delicious, light and fluffy buttermilk pancakes for a leisurely Sunday brunch. Then for the next couple of weeks, every time you open the fridge, the mostly-full carton of buttermilk stares at you reproachfully. (Or am I the only one who anthropomorphizes food?) You ponder what to do with it, but never seem… read more
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