Atelier – EYBD Promotion

Now with EYBDigital, if you buy a print book within the promotional period, for the first time you will have access to the full EYBD cookbook wherever you can access EYB – on vacation, at work, in the grocery store, etc. In addition to the digital book, all the features of EYB will be included in the access, at no cost to the book purchaser. For more information see our EYBD Page.

• Recipe search
• Bookmarks
• Recipe ratings and reviews
• Photo upload (personal photos of dishes cooked)
• Shopping lists

We are pleased to share a promotion for our next EYBD Book, Atelier by Marc Lepine.

After three years of culinary school, Marc Lepine spent time working in Toronto, France, and Italy. After years of working for others, the chef decided it was time to open Atelier in 2008, and while the restaurant was preparing to launch, Marc went to stage at Alinea Restaurant in Chicago.

In February 2012, and then again in February 2016, Marc was named the Canadian Culinary Champion after winning gold at the finals in Kelowna, BC. In 2018, he was named ‘Canada’s Most Innovative Chef’ by Canada’s 100 Best Restaurants magazine. 

The Atelier restaurant serves a 12-course tasting menu every night, to every guest. They make substitutions to any dish for allergies, strong dislikes, and for vegetarians. The menu changes regularly, and guests tend to enjoy the surprise nature of the dining experience. The plates are perfectly appointed works of art. The cookbook reflects this creativity and brilliance. It is a book full of inspiration and geared toward those that wish to tackle higher-end techniques, fine dining and beautiful plating. 

Our   takes you inside this beautiful book and features the following 


If you order before December 31st, 2018, register here (be sure you have a photo of your receipt or screenshot from your online order ready to upload). Once your purchase has been verified, this button will appear on the book on your Bookshelf next to the title and will take you to the digital access for this gorgeous book.

Below are screenshots showing how these features will appear.



Special thanks to the publisher, Figure 1 Publishing, for working with us to bring this exclusive incentive to our members as well as for providing two copies of the title in our giveaway below.

The publisher is offering two copies of this book to EYB Members in the US and Canada. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on December 18th, 2018.

Post a comment


  • marcsch  on  October 30, 2018

    I can't wait to get this book. My first attempt will be the octopus terrarium!

  • Veronik  on  October 30, 2018

    I'm a knitter – I'd have a go at making a ball of yarn.

  • ravensfan  on  October 30, 2018

    Soft-shell crab

  • kmn4  on  October 30, 2018

    Lemon-basil lollipop

  • sarahawker  on  October 30, 2018

    Chocolate mousse with lime and sesame

  • Siegal  on  October 31, 2018

    Hmmm I don’t think I would make anything from this book I would love this as an interesting coffee table book though…sometimes cookbooks are fun to read even if you don’t cook from them

  • jmay42066  on  October 31, 2018

    Peas and carrots in mint butter

  • rchesser  on  October 31, 2018

    The Chocolate with pomegranate and mango looks like the first for me.

  • EmilyR  on  November 2, 2018

    vinegar ice cream sandwich

  • Dannausc  on  November 2, 2018

    Carrot hoop

  • t.t  on  November 3, 2018

    Koji-aged beef with black pepper jam

  • BMeyer  on  November 3, 2018

    lemon basil lollipop

  • antpantsii  on  November 3, 2018

    octopus Terrarium- Yum

  • MiMi60  on  November 4, 2018

    Elk tartare

  • eatysmith  on  November 4, 2018

    Lamb with root shards!

  • jim.windle  on  November 5, 2018

    Lamb with root shards looks fantastic.

  • thecharlah  on  November 5, 2018

    Octopus terrarium

  • kennethjohngilmour  on  November 8, 2018

    strawberries and tie-dye found on page 142 sounds interesting

  • LaurenE  on  November 9, 2018

    Koji-aged beef with black pepper jam

  • Lkitchings  on  November 9, 2018

    Lamb with root shards

  • lindaeatsherbooks  on  November 10, 2018

    I would like to make the soft-shell crab.

  • KarenGlad  on  November 11, 2018

    Lang with root shards

  • KarenGlad  on  November 11, 2018

    Oops…that should be lamb with root shards

  • choppergirl  on  November 13, 2018

    Ahi with uni

  • Uhmandanicole  on  November 20, 2018

    Koji-aged beef with black pepper jam

  • polkadots2  on  November 22, 2018

    I'd adapt the flavors of the chocolate mousse with lime and sesame into a more accessible recipe

  • Jenamarie  on  November 23, 2018

    Chilled almond soup

  • Lizzybee  on  December 1, 2018

    Carrot hoop

  • KarenDel  on  December 5, 2018

    Chilled almond soup

  • SilverSage  on  December 8, 2018

    I want to make that carrot hoop.

  • elsid22  on  December 8, 2018

    Celeraic Soup with Apple

  • Karla123  on  December 9, 2018

    Lemon-basil lollipops for a tasty treat!

  • jason0389  on  December 17, 2018

    carrot loop

  • orchidlady01  on  December 18, 2018

    Chocolate mousse with lime and sesame

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