This week: Online cooking and baking classes, Spring cookbooks, recipes, EYBD previews, giveaways and more.

February is nearly half over and we are entering the second busiest time of the year for cookbook releases. This week, I spent a great deal of time editing our EYB Library and reviewing the Spring books that I have been fortunate enough to have received a galley. I am also linking ebook versions of the new books as we have members who like to take advantage of the Kindle deals and/or prefer ebooks. When you add the ebooks ISBN it will already be in the library and when the master is indexed you have access to recipe searching immediately. Lastly, I am getting in the habit of labeling those EYB Picks (i.e. – EYB Pick – US, EYB Pick – UK, EYB Pick – AU), EYB Pick – CA, EYB Pick – NZ) as I work on the Library (lots of work left to do in that regard).

With the pandemic still keeping most of us at home, I’ve been enjoying a few online baking classes. I always learn something and even though I am somewhat of a homebody I enjoy laughing along and watching some of my favorite bakers in their kitchens. Next Monday, Dorie Greenspan joins Brian Hart Hoffman from Bake from Scratch for a Williams-Sonoma baking class on French cookies: Madeleines and Sablé. The classes are very reasonably priced, attendees receive an email with the recipes prior to the class and then another with a link to the recorded video afterwards. It is impossible to bake along as they have swaps due to time constraints but you can bake along with the recording at your leisure. The bakers encourage you to share photos of your versions of the recipes and tag them to further the sense of community. There are also discounts on magazine subscriptions, tips on hot new products at Williams-Sonoma and more.

We also have our EYB Cookbook Club, our forum here at EYB and The Cookbook Junkies to share our love of cooking and cookbooks. What have you been doing to keep a sense of community?

The last week on the blog

Since our last roundup, Darcie has written these articles:

Darcie’s weekly food news antipasto is shared every Sunday #foodnews brings up these information-packed posts from the most current to the first one.

This week I have posted:

Other posts:

There is still time to cook from the many online cooking groups. Our Great Big Cookbook Club Summary highlights them all. And as always I continue to update our Kindle deals post so check the blog for new sales.

Jenny and the EYB Team

Member Photo of the Week

Hibiscus poached pears  from How to Eat a Peach: Menus, Stories and Places by Diana Henry

Diana has been working on books: Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover – revised and updated – September 2021 and North – which is currently scheduled for March 2022.

Have you uploaded any of your own photos yet? Learn more! Please remember to update your profile with your Instagram name if you would like to be tagged in any photos that we share!

Featured Online Recipe

Herb and feta pie from A Free Range Life Website by Annabel Langbein

EYBDigital Previews

Recently we uploaded our 915th EYBDigital Preview where a selection of full sample pages is available for the following cookbooks.

Learn more about EYBDigital Previews.

Note: To learn why you cannot add all EYBDigital Preview recipes to your Bookshelf, please read this Help page.

Cookbook Giveaways
Click on the Bold Blue Link Below to Enter

  • Enter our US giveaway to win an Emile Henry tagine – Contest expires 2/16/2021
  • Enter our US/CA giveaway to win one of three copies of Bob Blumer’s Flavorbomb: A Rogue Guide to Making Everything Taste Better – Contest expires 2/16/2021

*Publishers thank us for our continued patience while awaiting the arrival of prizes as warehouses are not operating at full capacity yet and it appears things will only get slower as the winter season takes hold. The cookbook giveaway roundup shares all current giveaways.

View Past Weekly Roundups

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One Comment

  • rchesser  on  February 12, 2021

    Excellent write-up, thank you!

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