Is Sunday your cooking project day?

  Scrolling through my Twitter feed today, I couldn't help but notice how many tweets were a variation of the phrase 'Sunday project: recipe name'. Smitten Kitchen said a rainy Sunday was the perfect day for making chocolate babka, while Serious Eats implored me to take on homemade frozen yogurt (pictured above) for a Sunday project. For those who work… read more

It’s National Cheesecake Day

Today is National Cheesecake Day, and if it's a good enough reason for Dorie Greenspan to celebrate, it's good enough for me. Cheesecake's relative ease and make ahead nature are only two reasons it's such a wonderful dessert. You can also play around with a seemingly endless combination of toppings, crusts, flavors, and textures to suit any mood or occasion.… 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

Farmers market hacks

  For many of us in the Northern Hemisphere, the farmers' markets are now at their peak. The tempting array of fruits, vegetables, and herbs can be dizzying. Sometimes we pass up on certain produce because we just aren't sure if it is ripe or because we've had problems with it spoiling before we get a chance to use it.… read more

Improve your pie making skills

  Who doesn't love a great pie? Some foods wax and wane with changing tastes (think aspic), but pie's allure has held strong for centuries. According to historical records, approximately 22 million pies were baked and sold in Manhattan way back in 1895, and the number is no doubt much higher today. Pies are popular the world over, and although… read more

The doggie bag gets an upgrade

  The doggie bag, once seen in France as terribly gauche, has started to gain some acceptance. The first Parisian restaurant to embrace 'le doggie bag' was Le Coq Rico, a roast chicken palace that opened in 2012. The chef, Antoine Westermann, encourages patrons to try more than one of the restaurant's whole chickens at a time so they could… read more

Review of Korean Food Made Simple by Judy Joo

Judy Joo, host of the Cooking Channel's Korean Food Made Simple, has written a cookbook by the same name (recipe index here). In her cooking show, Joo travels Korea to sample its dishes and then transforms them into simple meals that we can create in our home kitchens. Don't let the word "simple" mislead you, in this case it means… read more

July 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. July brings a focus on Indian recipes with cookbooks from several respected authors. Grain-free cooking and baking… read more

Cooking advice from Lidia Bastianich

EYB Members love Lidia Matticchio Bastianich's many cookbooks. In addition to writing several books, Bastianich has been a regular contributor to the PBS cooking show lineup since 1998, including her most recent series, 'Lidia's Italy'. Viewers of her program often ask her what is the one thing they can do to improve their cooking. Since teaching people to become better home cooks… read more

Foods that you grow to love

  When I was a child, there were a few foods that I never wanted to eat. My parents never forced me to clean my plate, but I did have to at least try a food before proclaiming that I didn't like it. I know why I didn't like a few of the items - certain vegetables were often overcooked… 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

The items that chefs take on vacation

  For those of us for whom cooking is a near obsession, there are essential culinary items that accompany us even when we travel, especially if we are driving. Even when we fly, some of us have certain gear or foods that we hesitate to leave behind. Chefs are just like us in this regard, as The Boston Globe reports.… read more

Do you have Instant Pot fever?

  If my friends are any indication, thousands of people took advantage of the steep discount on the Instant Pot multi-function cooker during Amazon Prime Day a couple of weeks ago. It seems like everywhere I turn, I discover an Instant Pot devotee. While electric pressure cookers have been around for nearly 30 years, recent advances in programming have turned… read more

Skipping a step

  Recipe instructions run the gamut from sparse to confusing to insanely detailed. But no matter how specific the instructions, there are seven steps that Tommy Werner at Epicurious always skips. These instructions either waste time or actually do more harm than good. Washing chicken falls into the latter camp. While it may remove bacteria from the skin, it can… read more

Soda science

  When you inspect almost any cookie recipe other than shortbread, you'll probably find baking soda in the ingredient list. Most people generally understand how baking soda works to make cakes rise, but why do cookies need this pantry staple since they don't really rise that much? Stella Parks at indexed blog Serious Eats has the scoop and explains the multi-faceted role of… read more

Review of Summer Berries & Autumn Fruits by Annie Rigg

Annie Rigg is a freelance food stylist and a prolific cookbook author. Her latest endeavor, Summer Berries & Autumn Fruits: 120 Sensational, Sweet & Savory Recipes appears to be the most beautiful of her collection, in my humble opinion. I have a few of Rigg's previous titles and this one seems to be a larger body of work and the… read more

Excerpt from ‘Pure Delicious’

Food blogger and author Heather Christo was once "openly skeptical about the very existence" of food allergies, but when her young daughter had repeated unexplained illnesses, she reluctantly came to the conclusion that food allergies could be the problem. After extensive testing, she learned that not only did her daughter, Pia, have many food allergies, but so did she and… read more

Cherry on top

Cherry season is in full swing in the US and Canada. The luscious fruits prominently displayed in the produce section of the supermarket (or, if you are lucky, at your local farmers' market) are just too pretty to pass up. If you aren't sure which varieties are best for which use, Epicurious can lend a hand, with a guide to… 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

Get the most out of less-than-perfect tomatoes

Sometimes the tomatoes from the farmers' market haul are so gorgeous and ripe that all you have to do slice and serve; they need no other garnish than a pinch of salt and pepper. Other times - or with some supermarket produce - the fruit is less than perfect. What to do then? Bon Appétit has the solution, with four… read more

Author Q&A with Domenica Marchetti

Domenica Marchetti is a food writer, recipe developer, and cooking teacher who specializes in Italian home cooking. She learned to cook from her Italian-born mother, who put her to work crafting capelletti, ravioli, and other Italian culinary delights as soon as she could see over the kitchen counter. A former newspaper reporter with a master's degree in journalism from Columbia… read more

French dishes to celebrate Bastille Day

Today marks 227 years since the storming of the Bastille on 14 July 1789. France is celebrating Bastille Day this year with an extravagant military parade, fireworks, and other festivities. The holiday provides the perfect excuse (like we need any) to make delicious French food and celebrate liberté, égalité, and fraternité. Indexed blog The Kitchn offers 17 easy French recipes to get us started, and… read more

Review of Flavorwalla by Floyd Cardoz

I fell in culinary love with Floyd Cardoz while watching Season 3 of Top Chef Masters. How had this New York chef who cooks with bold flavors not been on my radar? As is my modus operandi, I went directly to Amazon and checked to see if he had written any cookbooks. Yes, there one was one title - One… read more

Reprints of La Bonne Table now available

The gifted and exuberant Ludwig Bemelmans was trained as a boy for a career as a restaurateur, but ended up as a writer as well as an internationally known gourmet. One of the author's most beloved works, La Bonne Table, is in effect his gastronomical autobiography. The entrancing memories and charming pictures assembled in the book transport the reader behind… read more

Diana Henry is sweet on honey

It's always a pleasure to read articles from EYB Member favorite and James Beard Award winner Diana Henry. In a recent article for The Telegraph, she turns her attention to a sweetener that has used by humans even before the earliest recorded history: honey. Diana discusses a few great ways to use this simple product, focusing on specialty honeys. She… read more
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