Low and slow isn’t just for meat

  We all have our favorite long-cooked stews and braises that transform tough cuts of meat into silky, lush dishes. We shouldn't save this technique just for meat, though, says Emily Horton of The Washington Post. She suggests that many vegetables can also shine when cooked low and slow. Horton says that while we may automatically revert to salads and… read more

Review of Heart and Soul in the Kitchen by Jacques Pépin

A realization occurred to me recently - if there is one chef that could compare to Julia Child, it would be Jacques Pépin. There are many celebrity chefs in today's reality saturated cooking media but very few names that are recognized worldwide. Jacques Pépin is an icon, known and loved internationally. While Heart & Soul in the Kitchen came out… read more

Carla Hall tells it like it is

Top Chef alumnus Carla Hall may have developed out a second career as a talk show host, but she's still a chef at heart. She's about to open a Brooklyn restaurant (although building delays have pushed back the date), and she has plans to write a third cookbook. She talks about all this and much more in an interview with… read more

Can you have too much cheese?

The world is sitting on huge stockpiles of cheese. That is bad news for dairy farmers, and only slightly good news for cheese lovers. The surplus is especially large in the United States, where over 1.3 billion pounds of cheese sits in storage, a 30-year high. The vast majority of it is cheddar and mozzarella, the two most popular varieties in the… read more

For better pie, add flavor to the crust

When we bake pies, we usually focus on adding flavor by tinkering with the filling. Spices and aromatics like ginger and cinnamon boost the flavor impact. By only concentrating on the filling, however, we are missing a great opportunity, says Bon Appétit magazine. They explain why we should be flavoring our pie crusts. Bon Appétit  was inspired by Ashley Capps,… read more

The mellowing of Anthony Bourdain

It is difficult to believe it's been 16 years since Anthony Bourdain published his gritty, behind-the-scenes manifesto Kitchen Confidential. Since then, he has become an Emmy-winning television star, starring first in No Reservations, a show that transformed travel TV programs, and more recently in Parts Unknown. Now 60 years old, Bourdain has mellowed since he became an overnight sensation. A… 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

A big milestone and a new feature

50,000 Online Recipes from Cookbooks! We passed a huge milestone this month! As I hope you are aware, we link to cookbook and magazine recipes reproduced online if they have been reproduced with the publisher's permission. And this month we reached 50,000 online recipes from cookbooks. The cookbooks indexed by EYB contain an average of 193 recipes, so this is like… read more

Author interview with Kristin Donnelly

Food & Wine-editor-turned-freelance-writer Kristin Donnelly calls her blog Eat Better Drink Better because that's what she aims to do most days. By better, Kristin isn't referring to some unattainable, lofty goal, but rather she means tastier, often healthier and more sustainable cooking. Kristin continues to write and develop recipes for Food & Wine as well as publications like Every Day… read more

Cookbook giveaway – Modern Potluck

Modern Potluck is a cookbook and guide for today's potluckers that aims to revamp the way you think about these transportable dishes. These make-ahead recipes are perfect for a crowd and navigate carnivore, gluten-free, dairy-free, vegetarian, and vegan preferences gracefully. We asked author Kristin Donnelly about her inspiration for the book and for any tips she could offer someone who wants to… read more

August 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. August is a hodge podge of books. One trend that stands out are collections of books, each… read more

How someone who didn’t cook shaped the way your kitchen works

You might not have heard of Lillian Gilbreth, but your cooking might owe a lot to this pioneering woman. She was not a chef or even a talented home cook. Rather, Gilbreth was an industrial psychologist and engineer whose revolutionary work helped make kitchens more efficient. Gilbreth worked with her husband, Frank B. Gilbreth, and together they invented the practice known as… read more

Review of Nadiya’s Kitchen by Nadiya Hussain

Nadiya Hussain, the latest winner to depart the Great British Bake Off train, has released her first cookbook aptly entitled Nadiya's Kitchen - Over 100 Simple and Delicious Family Recipes. Being the great cookbook sleuth that I am, I routinely google Bake Off contestants' names to determine any new releases. This might seem a little creepy, I don't want to… read more

Savory jams surge in popularity

When you think of jam, you probably have something sweet in mind. One of the fastest growing condiment segments, however, is full of low- and no-sugar products: savory jams are on the rise in stores and eateries all over, according to NPR's The Salt. These jams utilize familiar products like berries, onions, and tomatoes in less traditional ways. The trend… read more

A passion for Rome and its food

Kristina Gill is the food and drinks editor at DesignSponge.com, a home and lifestyle site with over 1.2 million readers per month. Her original recipes, and those she hand-selects from celebrated authors, chefs, and readers have appeared weekly as the "In the Kitchen With" column since 2007. She is also a food and travel photographer. Kristina transferred to Rome in… read more

Cookbook giveaway – Tasting Rome

In their new cookbook Tasting Rome, journalist Katie Parla and photographer Kristina Gill capture cucina romana -  Rome's unique character and evolved food culture - a culmination of two thousand years of history. Each recipe was selected for the story it tells, and combined the recipes acknowledge the foundations of the cuisine and demonstrate how it has transitioned to the variations found… read more

Ina Garten’s posh new kitchen

We've all seen Ina Garten whipping up fabulous dishes in her spacious East Hampton kitchen. Now the television show host and prolific cookbook author has another grand kitchen, this time in her new apartment in New York City. Ina and Jeffrey recently purchased the two-bedroom unit on the Upper East Side for $4.65 million. The real estate listing describes the… read more

Did someone find KFC’s secret fried chicken recipe?

  Over the years, many people have claimed to possess the "secret recipe" for Kentucky Fried Chicken's "blend of 11 herbs and spices" developed by Colonel Harland Sanders. None of the claims have turned out to be true, but the latest comes from a relative of the late Sanders. A reporter for the Chicago Tribune says he stumbled upon the… 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

How chefs are tackling the cause of hunger

As chefs have become more and more well known to the public, thanks in part to television shows like Top Chef and Chopped, they've started to use their celebrity status to promote causes that are important to them. One of the most prominent causes shared by many in the profession is hunger. It's a natural fit, as it deals with… read more

The savory side of yogurt

  Despite being a fermented product, which inherently means it has a sour base, yogurt has developed a reputation for being on the sweet side. That's because we are most familiar with the highly-sweetened, fruit-enriched product often served for breakfast. But as Tasting Table points out, yogurt has a place in savory applications - even for breakfast. Many of us… read more

Using dried vs. fresh herbs

Plenty of recipes call for fresh herbs, but in others you'll see dried herbs specified. You might be tempted to substitute fresh for dried whenever possible, but you shouldn't just do it reflexively, according to J. Kenji López-Alt of The Food Lab. In many cases you are better off with dried herbs, he says. The reason that some herbs are just… read more

The transformation of corn

  When you eat a corn tortilla - whether it's wrapped around a filling to make a taco, fried crispy and topped as a tostada, or in any of the other myriad forms it takes - you probably think of it as a simple food. However, the history behind the humble corn tortilla is as fascinating as it is long,… read more

Review of Alla Fratelli by Barry McDonald and Terry Durack

One might be puzzled why an Australian, by way of New Zealand, named Barry McDonald could be qualified to write a cookbook on how to eat Italian. The answer to that query is simple:  McDonald identifies as Italian and is proud of his faux Italian heritage. He loves the food, the wine, thinks "coffee is oxygen, the tomato is a… read more

Food and the Olympics

People across the globe have been watching the Rio Olympics, cheering on their local favorites and witnessing awe-inspiring performances from the world's top athletes. Hosting viewing parties for friends and family is a great way to share the excitement with others. If you're running out of ideas for what to serve, Australian Gourmet Traveller Magazine has 15 suggestions for Olympic viewing… read more
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