The Year in Review – 2017

December 31, 2017 by
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The sun is fading outside my window as the minutes tick away what is left of 2017.  Our friends on the other side of the world have already welcomed 2018, while we are making plans to celebrate New Years Eve. To be honest, I don't believe I've ushered in a new year since the birth of my youngest child in… read more

New Year’s food traditions around the world

December 31, 2017 by
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  New Year's celebrations are happening around the world. In addition to the parties and festivities, many people are ringing in the new year by eating foods that are part of their culture. CNN reports on ten such traditions around the world.  Grapes play an important role in Spain, where revelers consume 12 grapes just as the clock strikes midnight,… read more

Eat Your Books Cookbook Club December Roundup – Part II

December 31, 2017 by
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Today, I am sharing Part II of the December roundup for the Eat Your Books Cookbook Club, our online cooking group, and our second group that is working through Sweet (please see our errata sheet for the Americanized version of this book). Helen Goh, is going to try to join us in 2018. Part I was shared earlier this month. This… read more

The golden rules of mixology

December 30, 2017 by
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  2018 is almost here - only half a day left for our members in Australia, and just over a day for us in the U.S. - and many of us will be ringing in the new year with a cocktail. Getting mixed drinks right can be a challenge, so just in time for our New Year's Eve cocktails, one… read more

Featured Cookbooks & Recipes

December 30, 2017 by
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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 team.… read more

Tasty Naughty Healthy Nice – Susan Jane White

December 29, 2017 by
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Susan Jane White is pure fun. How can I make that statement when I've never met the woman? If you take into consideration the names of her cookbooks (The Virtuous Tart: Sinful but Saintly Recipes for Sweets, Treats, and Snacks and Tasty. Naughty. Healthy. Nice.: Whole Food Made Sinfully Delicious), her cheeky narrative in those books, and the joy she radiates in… read more

‘Family meal’ with four iconic chefs

December 29, 2017 by
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  In the 1980s, a culinary revolution occurred in New York City. While the movement was larger than just a few people, there are a handful of chefs that greatly influenced the course of fine dining - and by extension, all dining - in the city. CNN Travel recently gathered four of these influential chefs for a 'family meal' where… read more

Looking forward to 2018

December 28, 2017 by
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I loathe being the one that is putting up the Valentine's Day displays a few days after the December holidays, yet I've spent the last few days filtering through 2018 releases from around the world. Even though bindings haven't been broken in on those spectacular cookbooks of 2017, it is never too early to start planning ahead. The new year… read more

Why aren’t more spices grown locally?

December 28, 2017 by
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  In our regular #SpiceSupport articles we dive into all aspects of spices, including where they originate and where they are now grown. As you may have noticed, a great of the spices are grown in countries other than the ones where most of our Members reside. But why is this so, especially given the recent emphasis on locally sourced foods?… read more

Get ready for New Year’s Eve

December 27, 2017 by
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  2017 is ready for the history books (and what a year it's been). There's one holiday left before we turn over the calendar page, and it's one that is suited for both the quiet, introspective types who will reflect on the year that has passed, and the people who revel in a raucous party, who will cheer as the… read more

Super Tuscan by Gabriele Corcos and Debi Mazar

December 27, 2017 by
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Gabriele Corcos and Debi Mazar's second cookbook, Super Tuscan: Heritage Recipes from Our Italian-American Kitchen, is as delightful as their best-selling debut book, Extra Virgin. Here, the dynamic duo return with dishes that are easily replicated, simple - yet elegant, and so very delicious.  I have made almost half the recipes from their first title and was on the edge of my… read more

Tips for cleaning silicone baking mats

December 26, 2017 by
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  Silicone baking mats and other silicone tools are indispensable to chefs and home cooks alike. They allow you to roll out dough using less flour and to bake gooey items without fear of sticking. The downside to these wonderful tools - besides a fairly steep price tag - is that they tend to absorb odors. Indexed blog Food52 provided… read more

Keeping the time by the Christmas leftovers

December 25, 2017 by
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It's been a delightful day, as for a change of pace we didn't travel or host over the Christmas holiday. This means I was able to spend the day in the kitchen, cooking, baking, and tidying from the rush of holiday baking. In addition, I took some time to scroll through my social media feeds, enjoying the many posts of… read more

What books do cookbook authors give as gifts?

December 24, 2017 by
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  As EYB Members well know, cookbooks make fantastic gifts. There is one to suit every palate and level of experience, and part of the joy of giving these as presents is seeing someone embrace cooking or baking, and sharing in their discovery. Deciding on which book to give can be a daunting task, as the number of great titles… read more

Solving the ‘incompatible food triad’

December 23, 2017 by
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  Can you think of three foods where any two of those foods taste good together, but all three combined taste disgusting? That's the philosophical thought problem deemed the "Incompatible Food Triad", which seems to have been first pondered by Wilfrid Sellars, a University of Pittsburgh philosopher. Sellars used to bring the problem up over dinner with his students and colleagues.… read more

Featured Cookbooks & Recipes

December 23, 2017 by
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Did you know adding online recipes to your EYB Bookshelf is a really great way to build your personal recipe collection?  You can 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 Bookshelf.… read more

When life hands you lemons…

December 22, 2017 by
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  It's coming up on peak citrus season, one of the best parts of what can be a dreary time in northern latitudes. There is something so cheery about the fruits - their bright colors, fresh flavors, and wonderful aroma make everything seem a bit better. Indexed blog The Kitchn revels in one of the most versatile of all the… read more

Nandita Godbole – Ebook Giveaways

December 22, 2017 by
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Nandita Godbole is the voice behind the website, Curry Cravings, where she shares her expertise in Indian cuisine. She is also the author of several books on Indian cooking and today I am sharing two titles with you. Nandita pulled from her grandfathers' teachings to share the fundamental building blocks of the Indian cuisine in Crack The Code: Cook Any Indian Meal… read more

Best of the Best Cookbook List 2017

December 21, 2017 by
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Each year, Jane collects the "best cookbooks" lists from a wide variety of sources, ranging from television to radio to bloggers to newspapers - over 300 lists in total. After aggregating and ranking 815 books, Jane compiled the winners into EYB's "Best of the Best" cookbooks of 2017. This year Yotam Ottolenghi is back in the top cookbook spot for… read more

The birth of a regional specialty

December 20, 2017 by
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  Every region has its own special food that both divides and unites locals. Locals stand together to claim pride in their area's unique food, even though disagreements about which purveyor is the best in the area can spark heated arguments. While we know about longstanding regional favorites - Cumberland sausage, deep-dish Chicago pizza, Southern fried chicken - few of… read more

Corrections and Notes for the Americanized version of Sweet by Yotam Ottolenghi

December 20, 2017 by
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We are baking our way through Sweet over at the Eat Your Books club which we created just for this special book. As some of you may know, the Americanized version has some errors with regard to conversions and temperatures (only the books that have the Fig pavlova on the cover as shown on the right). The errata sheet has… read more

The most Googled recipes of the year

December 19, 2017 by
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  What did we ever do before Google? It's difficult to imagine a world without it - it's become the go-to source for finding the answers to almost every question. Naturally, many people use the world's most popular search engine to look up recipes (only because they don't know about EYB!). Last week Google reported which recipes were searched for… read more

The best cookbooks of 2017 by the experts

December 19, 2017 by
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Who knows cookbooks better than the owners of specialist cookbook stores? They stock and sell thousands of cookbooks and because their stores are focused on food and drink books, they are true experts.  They read the books, cook from them and then share their knowledge with their customers.  When shopping for cookbook gifts this holiday season, think about supporting your… read more

Les Abats – Michel Roux Jr

December 19, 2017 by
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Celebrated chef, Michel Roux Jr, author of many cookbooks on the art of French cooking, feels like we are missing out by shying away from offal. "Don't be afraid of offal. Some of the greatest of all French classics involve organ meats such as brains and sweetbreads", he encourages. He doesn't understand Americans reluctance to utilise every part of the… read more

In-depth with the Instant Pot

December 18, 2017 by
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  Few appliances have taken the world by storm as much as the Instant Pot, which has rocketed to kitchen superstardom. It's hard to believe the appliance is less than a decade old. If you're curious about the history (short as it is) of the IP, as fans often call it, head over to the New York Times, which takes… read more
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