Eating with all your senses

For some Covid sufferers, the loss of their sense of smell was one of the most persistent and discouraging results. My neighbor could not smell anything for months after her coronavirus infection, and when the sense started to return many things smelled strange. Potent items like garlic had a horrible smell that I won't describe lest you get put off… read more

March 2022 New Cookbook Review

Here we are in March which came in like a lion and went out like a lamb as many titles were moved further down the pipeline. That being said, there are still a plethora of fantastic books for our enjoyment released this month. Please be sure to keep checking the 2022 preview post for updates. If you would like to order… read more

March 2022 EYB Cookbook Club Summary

Each month we offer at least four cooking options in our Eat Your Books Cookbook Club. This month we have been cooking from: Cookbook: One: Pot, Pan, Planet: A Greener Way to Cook for You, Your Family and the Planet by Anna JonesClassic Cookbook: The Modern Cook’s Year: Over 250 Vibrant Vegetable Recipes to See You Through the Seasons by Anna JonesBaking: Any recipes from… read more

A Half Baked Harvest double feature

Today is the publication day for Tieghan Gerard's newest book Half Baked Harvest Every Day, Our index is live which includes 6 full recipes in our EYBDigital Preview. I'm a big fan of Tieghan's recipes so I am also delighted to announce we have indexed every recipe on her Half Baked Harvest blog - all 2,543 recipes (below is a… read more

Convection ovens: yay or nay?

Every high-end oven has a convection feature, and it is becoming increasingly popular on the mid-range models as well. But is convection something you really need? The Washington Post's Aaron Hutchinson gives us a primer on this useful oven feature, explaining the hows, whens, and whys of convection. At its most basic, the convection feature incorporates a fan that moves… read more

Food news antipasto

Yesterday I wrote about how foods fall on a continuum, making it difficult to have hard and fast definitions for food. Today I spied an article that makes a counterpoint to that argument. A recent poll of amateur chefs in Spain found that there was broad consensus about the unwritten rules for paella. For starters, seafood is a no-no. Cookbook… read more

The brownie continuum

Today I ventured into our makeshift basement kitchen to bake for only the third or fourth time since we started on our remodel. I needed a dessert to take to a friend's house (a wonderful friend who has been cooking for us at least once a week since we embarked on this project), so I decided to make one from… read more

This week: New cookbooks from Ina Garten and Yotam Ottolenghi; other must have 2022 titles; recipes; previews and giveaways

The prolific Ina Garten has a new cookbook slated for an Oct 25th release. In Go-To Dinners Ina shares her strategies for making satisfying and uncomplicated dinners. These recipes include those you can make ahead and throw in the oven right before dinner; light dinners that can be prepped ahead and assembled at the last minute; go-to family meals that… read more

The science behind sour

Do you enjoy sour flavors? I can't get enough of them, whether it's pucker-y pickles, astringent sumac, sharp sauerkraut, tangy citrus, or another piquant essence. Sour is one of the essential tastes (alongside sweet, salty, bitter, and umami), although of the five it is the least understood. The Atlantic's Katherine J. Wu takes a closer look at the reasons so… read more

Chowhound shuttering after 25 years

Earlier this month, founder Jim Leff of the pioneering culinary website Chowhound announced that the site would go dark - meaning all content would vanish and links would go nowhere - as of March 21, although the deadline was later extended to March 28. The post marked the end of an era and came as Chowhound reached its 25th anniversary.… read more

The Cake Book – Cookbook Giveaway

Enter our worldwide giveaway to win one of three copies of The Cake Book: Beautiful Sweet Treats for Every Craving by Rebecca Firth. The Cake Book: Beautiful Sweet Treats for Every Craving by Rebecca Firth is a cake lover's dream. Since the publication of Rebecca's The Cookie Book, I’ve been waiting for another title from the voice behind The Displaced Housewife blog.… read more

Doing it for the ‘gram

Like many people, I segregate the types of things I peruse by social media platform. I connect with friends on Facebook, use Twitter to follow policy wonks, and utilize Instagram as a timeline cleanse, following mostly food personalities and sites. As such, my Insta feed is usually filled with loads of stunning food images. Sometimes these photos spur me into… read more

Bread Ahead Cookbook Giveaway

Enter our US/UK/AU/NZ giveaway to win one of three copies of Bread Ahead: The Expert Home Baker: A Masterclass in Classic Baking by Matthew Jones. Bread Ahead: The Expert Home Baker: A Masterclass in Classic Baking by Matthew Jones: This long-awaited follow up to Jones’ Baking School features over 90 fool-proof, classic baking recipes, with both sweet and savory staples and plenty of… read more

Food news antipasto

One of the first things many people learn to bake is cookies, standing at their mother's or grandmother's side, maybe on a chair or stepstool depending on how little they are. While kids and cookies are a natural match, one young woman has taken her cookie baking to the next level. Tamia Hawkins-Coleman of Florissant, Missouri, now age 15, started… read more

Foods to celebrate Nowruz, the Persian New Year

March 20 marks the beginning of Nowruz, the traditional Persian New Year festival celebrated in Iran, Afghanistan, and the Kurdish regions of Iraq, Turkey and Syria, throughout Central Asia, and by members of the diaspora worldwide. Coinciding with the spring equinox in the Northern Hemisphere, Nowruz is a two-week celebration that centers on visiting relatives, picnicking, travelling, and eating traditional… read more

This week: Espécies de São Jorge cookies, EYBD Previews, giveaways and more

Espécies de São Jorge is a regional sweet from the island of São Jorge, an island in the central group of the Azores archipelago and part of Portugal. This "spiced cookie" is ring-shaped and the dough is cut across the top, leaving a beautiful design of the brownish filling. When I first came across this recipe on The Five Marias'… read more

Le Creuset unveils a new bread oven

Normally I might include an article about new kitchenware in the weekly 'antipasto' post, but I am making an exception today. The first reason is that it's about Le Creuset, and the second is to make sure people have a chance to order one before the new items are sold out. I learned about this new product via The Kitchn,… read more

JBF Awards: Chef and Restaurant nominees; Lifetime Achievement; Humanitarian of the Year and Leadership

Today the James Beard Foundation announced its nominees for the 2022 Restaurant and Chef awards. These awards honor culinary talent across the United States, with nominations in each of twelve regions. The winners of the awards in all categories will be announced during a ceremony (and live-tweeted) on June 13, 2022, at the Lyric Opera of Chicago. The chefs nominated… read more

Gift Guide for Mother’s Day (UK edition)

Mother's Day in the UK is celebrated on March 27th this year. In the UK, Mother's Day is connected to Easter, so like this holiday, the date of Mother's Day changes every year as Easter's date changes. Mother's Day, or Mothering Sunday originated as a religious celebration that takes place on the fourth Sunday of Lent. This year I thought… read more

April 2022 Great Big Cookbook Club Summary

As our members know, each month we offer several cooking options in our Eat Your Books Cookbook Club. There are other fun cookbook clubs around the interwebs and we’d like to highlight those for those members who might want to cook or bake something other than our choices.  We want to get this information out to you so you can prepare… read more

Celebrate Pi day with pie!

I usually forget about the "National Pie Day" that occurs in January, but that is okay since the logical choice for the day is Pi day, which is today. What better way to celebrate the mathematical constant that is such an integral part of pies? Everyone can find something that pleases them in the pie family due to its infinite… read more

Food news antipasto

We start off this week with some sad news. Sally Schmitt, one of the founders of the pioneering Napa Valley restaurant the French Laundry, has died at the age of 90. Schmitt was the original chef and owner of the restaurant, which "drew a fervent following for simple, French-inspired food made with local, seasonal ingredients." She had an outsized influence on… read more

Kitchen trends with a nod to the past

How we plan and use our kitchens varies across cultures and across the years. Recently I spied an article on hidden kitchen appliances that described a trend of designers 'hiding' appliances such as microwaves and under-counter refrigerators behind a panel that looks like the rest of the kitchen cabinets. The article asked the question "why didn't we think of this… read more

This week: BUDMO! preorder for Ukraine relief; James Beard Awards weekend; recipes; cookbook previews and giveaways

Rizzoli New York (publisher) and the Rizzoli Bookstore (separate companies, but under the same family umbrella) rolled out this week an effort to help with the refugee situation in Ukraine. They are offering an exclusive pre-sale of BUDMO!: Recipes from a Ukrainian Kitchen by Anna Voloshyna, a Ukrainian-born, California-based chef, blogger, and culinary instructor. (Pub date Sep 6th, 2022). For every… read more

Beyond mere terroir

Dirt plays an important role in the food world because much of what we eat grows in the soil, and foodstuffs ranging from coffee to carrots have aficionados who tout the 'terroir' of the soil coming through in the food's flavor. Little kids even use dirt to make "mud pies" as a form of play, although the children (usually) don't… read more
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