March 2019 Eat Your Books Cookbook Club Summary

We have an incredible community here at Eat Your Books that has flowed into our Eat Your Books Cookbook Club and Sweet Eat Your Books Cookbook Club, places where we share our successes and fails in cooking and baking from specific cookbook titles. 

This month we've been cooking from the following titles (April through June selections are shared at the bottom of this post): 

And, desserts are still being churned out in our second group that is working through Ottolenghi's Sweet.

The photos below are just a few of the beautiful shots our members have been sharing; visit each group for more inspiration. Do not forget to also upload your photos and add your notes to your bookshelf at Eat Your Books. Instructions on uploading your photos and links to other helpful articles can be found here.

A few announcements before we share some highlights from this month's options:

Be sure to check out our 2019 Cookbook Preview Post!

Please make sure you have entered all our giveaways.

Our EYBD Page has been updated with additional titles for 2019!

 

Now to this month's highlights:

 Danielle A made the Pain au raisin from Bake From Scratch

Susan F made the French apple cake from Bake From Scratch

Darcie made the Chocolate lemon tart from Bake from Scratch



Mona Li made the Gratineed asparagus with fried egg, from Essentials of Classic Italian Cooking by Marcella Hazan. 


Nicole K and many of us have been experimenting with Mastering Pizza all with great results. This was a very busy month with lots of participation. Please see the group for more photos and notes

 

Eat Your Books Sweet Cookbook Club
Sweet - Ottolenghi (see the group for even more photographs).

 


Annelies made the Cheesecake with meringue - it was a slow month in the Sweet group but we have Sweet as one of our selections in the EYBCC coming up.

April - June Selections 

April



June 


March 24, 2019 Kindle Deals

Act quickly if any of these cookbooks interest you, as I'm not sure how long they will remain on sale. As usual, I will be updating throughout the week.

Our EYBD Page shares everything you need to know about EYBDigital (order a print copy of a book during the promotional period and receive digital access to the title here at Eat Your Books) and what books are available for this feature - more titles were added for this year recently!

And believe it or not, I've already prepared a 2019 Preview Post - recently updated! 

AUSTRALIA

Long term AU Kindle deals can be found here.

UNITED KINGDOM


Long term UK Kindle deals can be found here.


CANADA

UNITED STATES

For those who love to read fiction and nonfiction - see other deals

Newer Kindle sales - look for updates throughout the week (see this link for long-term deals)

Deals around the internet: 

Williams Sonoma Take 20% off one item using the code SPRING
Instant Pot 6 quart 7-in-1
Instant Pot 6 quart 9-in-1

Kindle:

New York Times Bestsellers on sale

Cocktail Codex Promotion

Cocktail Codex: Origins, Fundamentals, Formulas by Alex Day, David Kaplan and Nick Fauchald, authors of the best-selling and genre-defining cocktail book Death & Co, is a comprehensive primer on the craft of mixing drinks that employs the authors' unique "cocktail families" approach to give drink-makers of every level the tools to understand, execute, and improvise both classic and original cocktails.

The owners of the Death & Co. Cocktail Bars in New York and Denver confess that there are really only six cocktails. What? Yes, these liquor aficionados reveal their simple formula of "cocktail families," six easily identifiable templates that encompass all cocktails. Their secret is out and once you understand the intricacies of each family, you'll know:

  • why some cocktails work, and others don't,
  • when to shake and when to stir,
  • what you can omit and what you can substitute when you're missing ingredients,
  • why you like the drinks you do,
  • what sorts of drinks you should turn to or invent if you want to try something new.

Confession time: I am not a cocktail girl. It is not that I don't enjoy them I do but I'd rather chew my calories. But this book blew me away for many reasons:

  • stunning, modern photography
  • explicit instructions dedicated to each minute detail such as "how to shake with 1-inch ice cubes" 
  • root recipes, core recipes, classic recipes, variations 
  • helpful guides such as "common citrus fruits and their cocktail applications"
  • glassware suggestions, bottle recommendations 
  • special clarifications for certain ingredients such as kieselsol or agar
  • and many, many other reasons

Our  takes you inside this beautiful title and features the following 

I am so mesmerized by this book that I have the Death & Co. original cookbook on my wish list. I'm told that the debut title is more complicated with many sub-recipes but the photography looks stunning. If it is half as beautiful as this book, I will be pleased (or should I say I will drink to that?). I've decided it's time to go on a liquid diet. Bottoms up.

Special thanks to Ten Speed Press for sharing the materials needed for our EYBD Preview and for providing one copy of this book in our giveaway below. 

The publisher is offering one copy of this book to EYB Members in the US & 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 and this forum post. Once you log in and enter your member name you will be directed to the next entry option - the blog comment. After that, there are additional options that you can complete for more entries.

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 May 13th, 2019.


Excerpt for our EYBD Preview used with permission of Ten Speed Press. Taken from Cocktail Codex by Alex Day, Nick Fauchald and David Kaplan. Photographs by Dylan James Ho and Jeni Afuso. Illustrations by Tim Tomkinson ®2019

Red Hot Kitchen by Diana Kuan

It's no secret I love Asian cookbooks. I could cook and eat Asian food every day. Diana Kuan's The Chinese Takeout Cookbook has a spot in my kitchen bookcase. The kitchen bookcase consists of three shelves for those books I use frequently, and the space is limited. Space there is comparable to a New York rent controlled apartment in a nice building. Diana's second cookbook, Red Hot Kitchen: Classic Asian Chili Sauces from Scratch and Delicious Dishes to Make with Them will sadly evict some unsuspecting lesser used book from its spot on the coveted kitchen bookcase. It is that good.

 

Red Hot Kitchen devotes itself to from scratch chili sauces and dishes to highlight those sauces. Diana offers easy-to-follow recipes for nine sauces fundamental to Asian cuisine, along with a Know Your Chili Pepper chart so you can easily shop for the ingredients you need and customize the heat level of each sauce. Each chapter then offers recipes incorporating each spicy sauce, broadening the range of Asian dishes you can cook at home.

The sauces covered here are Sambal oelek, Sriracha, Nam prik pao, Thai red curry paste, Sweet chili sauce, Sichuan chili oil, XO sauce, Gochujang and Yuzu Kosho. Also shared is a chapter on cooling drinks and another on supplemental recipes for rice sides and stocks. Diana beautifully ties up the book with recommended menus such as "Lunar New Year" or "Korean Feast" along with indicators for which dishes are vegetarian.

I have made the Chongqing chicken which I could eat every week as it is incredibly tasty and relatively easy. Our Eat Your Books Cookbook Club is going to cover this flavor packed book in June. Order your copy now, you will not want to miss out!

 

Shanghai hot sauce noodles
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

Serves 2

When I lived in Shanghai, la jiang mian was found on almost every street corner, at quick eats restaurants that catered to bustling lunch crowds. A piping hot bowl of noodles and spicy broth with tofu, peanuts, and a generous helping of chili sauce was the ideal quick lunch, and I slurped countless bowls a week. In Shanghai, the restaurants usually only use doubanjiang (a Chinese fermented, salted chili bean paste) for the heat. At home, however, I like to pair doubanjiang with Sriracha to make a version that retains the same heat but is less salty than the restaurant versions.

  • 5 tablespoons vegetable oil
  • ½ cup raw peanuts
  • 2 tablespoons store-bought doubanjiang (Chinese chili bean paste)
  • 2 tablespoons store-bought Sriracha
  • 1 small onion, finely diced
  • 1 large carrot, finely diced
  • 8 ounces smoked or baked tofu, cut into ½-inch cubes
  • 1 teaspoon grated fresh ginger
  • 2 teaspoons sugar
  • 5 cups vegetable broth
  • 1 pound fresh Chinese noodles, or 8 ounces dried noodles
  • 2 scallions, finely chopped

1. Heat a wok or large pan over medium-high heat until a drop of water sizzles and evaporates on contact. Add 3 tablespoons of the vegetable oil. Add the peanuts and fry until they start to turn golden, about 2 minutes, being careful to not burn the peanuts. Reduce the heat to medium. Add the chili bean paste and Sriracha and stir-fry with the peanuts just until fragrant and the oil starts to redden, about 20 seconds.

2. Add the onion and cook until translucent, about 2 minutes. Add the carrot, tofu, ginger, and sugar and stir-fry for another 30 seconds. Add ½ cup of the vegetable broth and cook, stirring constantly, until the liquid has evaporated. Add another ½ cup of the broth and repeat the process. (This allows the peanuts, onions, carrots, and tofu to absorb more flavor.) Finally, add the remaining 4 cups broth and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes.

3. Meanwhile, bring a medium pot of water to a boil and cook the noodles according to package instructions. Drain and divide into individual bowls.

4. Pour the broth over the noodles. Garnish with the scallions and serve hot.

Special thanks to Avery Books, the publisher, for sharing this recipe with our members today and for providing three copies in our giveaway below. 

 

The publisher is offering three copies of this book to EYB Members in the US. 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 and this forum post. Once you log in and enter your member name you will be directed to the next entry option - the blog comment. After that, there are additional options that you can complete for more entries.

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 May 15th, 2019.

Recipe excerpt from Red Hot Kitchen by Diana Kuan, Copyright 2019 and used with permission from Avery Books.

The New Pie - Promotion

On February 1st, I shared a preview and interview with the authors of The New Pie: Modern Techniques for the Classic American Dessert.  As you will learn from the interview, Chris Taylor and Paul Arguin are pie gods.

Today we are thrilled to share an EYBDigital Preview and giveaway for this amazing book! Please note, The New Pie is our baking selection for May in our EYB Cookbook Club

I will share some details from my earlier preview but first I will add that I have had this book for two months now and I am as in love with it as the first moment I cast my eyes upon it. The honeymoon is not over. 

Do not let that gorgeous apple pie on the cover falsely lead you to believe that this is just a "pie cookbook". While that is one stunning apple pie, there is nothing typical here. These are not your grandmother's pie recipes. This book features high octane pies that are both delightful and refreshing using traditional techniques and modern tools. 

The photography is stunning, the detailed instructions are invaluable, and the pie recipes are everything. Flaky crusts, creamy fillings, swirling whipped cream, and torched meringues like no others you have come across before. This is the new pie and this is the pie book you will want on your bookshelf.  

There are so many unique and interesting recipes that I guarantee that even the most experienced pie baker will be impressed. How about a Toffee cream with crunch or a Clemenza's cannoli or even a Caramel popcorn pie? And what really cut the butter into my flour was the showpiece pies chapter - Strawberry chocolate cosmos! Bubbling butterbeer! Oh my!

I have made the Peanut butter checkerboard pie (or most of it). The link will take you to the photograph and my notes. You will want to make this pie, my son is asking when I'm making it again.

The authors' events are on our calendar so please check to see if they are in your area.

Our  takes you inside this pie-tacular title and features the following 

 

As stated on the final page of the preview, the recipes above are reprinted from The New Pie: MODERN TECHNIQUES for the Classic AMERICAN DESSERT. Copyright © 2019 by Chris Taylor and Paul Arguin. Photographs copyright © 2019 by Andrew Thomas Lee. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. We appreciate the publisher's help in allowing us to share the preview as well as for providing three copies of this book in our giveaway below. 

The publisher is offering three copies of this book to EYB Members in the US. 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 and this forum post. Once you log in and enter your member name you will be directed to the next entry option - the blog comment. After that, there are additional options that you can complete for more entries.

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 May 14th, 2019.

Dishing with Darina Allen

On Sunday (St. Patrick's Day) I shared a giveaway and special promotion for Darina Allen's latest cookbook, Simply Delicious: The Classic Collection: 100 Timeless Tried & Tested Recipes. Darina runs the world-renowned cooking school at Ballymaloe in County Cork, Ireland. She founded the school with her brother, Rory O'Connell in 1983 and since then has authored many cookery books. Besides running the school with her brother, her daughter-in-law, Rachel Allen, also teaches there and lives nearby. The school maintains a dedicated staff that number approximately 55 which insures that the Allen dynasty will live on for generations.

 

In January of last year, I reviewed Darina's Grow, Cook, Nourish which details the history of the Allen family which began with Myrtle Allen (be sure to check the end of this post for information regarding a special celebration of this matriarch's life coming up the first weekend in April).

Recently, I had the pleasure of speaking with Darina and her spirit and exuberance for Ireland, food and cooking reached through the phone and captured my heart. She clearly loves Ballymaloe and by the time we parted ways, I was in love with this magical place. I shared on social media how lovely it was to speak to Darina and was met with countless stories of others' similar experiences with this special lady.

Ballymaloe Cookery School, founded in 1983, is a multi-award-winning establishment that provides a first class culinary education to students from all over the world. The Allens are proud of their long-standing tradition of excellence and their Slow Food philosophy.

The school's prestigious 12-Week Certificate is internationally recognised and has been the first step of the culinary journey of many well-known chefs, food producers and food writers worldwide. The culinary elite are not the only students that the school caters to -  anyone wishing to learn to cook, whether it be for a short-term course, an afternoon workshop or a full three-month program, are welcomed. Each year the school invites distinguished guest chefs to participate in their school curriculum. 

My husband, whose mother's maiden name was O'Hara, was known for saying "There are two types of people in the world, those who are Irish and those who wish they were". Ireland is beautiful and everyone claims Irish heritage on St. Patrick's Day but for years it wasn't an accomplishment to state you were an Irish cook.

Decades ago, Irish cuisine had a reputation for being what I refer to as the three B's - boiled, bland and boring (and one could throw beige in there for good measure). Darina and I spoke about the culinary transformation that has occurred since she first began writing cookbooks thirty years ago. Not only has cuisine changed worldwide, but particularly in Ireland where a remarkable metamorphosis has taken place.

Today's Ireland is one filled with artisanal food producers, Michelin starred restaurants, fishermen who are smoking fish to deliciousness, and home to world class produce. Ireland is the Emerald Isle surrounded by water which makes seafood abundant and the lush grass provides nourishing pastures for the beef and lamb raised there. We mustn't forget the legacy of Kerrygold butter, Ireland's gift to bakers and butter lovers everywhere.

Ballymaloe Cookery School is home to a 100-acre organic farm with a greenhouse, 600 chickens that are fed the scraps from the morning's breakfast, cows that provide the dairy to make butter and other products, and countless varieties of produce. I asked Darina what advice she would give to novice gardeners.  Her advice is profoundly simple: gather seeds, add light, water, and patience and you will create magic. She suggests that working with our children to sow seeds is something that can help them learn how things grow but also appreciate vegetables. Taking back control of what we grow and eat is why she feels that Grow, Cook, Nourish is her most important book to date. It certainly is one of my most favorite books. 

Darina Allen has written 18 plus cookbooks as well as a column at the Irish Examiner which she has managed to do all in longhand. She has never taken to the computer and has someone type up her work. She loves to write and has another cookbook in the pipeline coming this September, One Pot Feeds All. This new title will feature easy, nourishing meals that can be whipped together with minimal mess and one pot.

Just as Darina inspires thousands of cooks worldwide, she finds inspiration from chefs who create beautiful simple food such as Alice Waters and Maggi Beer.  When in New York, she enjoys the menu at Chez Ma Tante in Brooklyn and Buvette (Jody Williams' cookbook is fantastic).

Of course, we talked cookbooks. The cookbook library at the school has several thousand cookbooks. A portion of their collection has already been added to the Ballymaloe Cooking School's bookshelf here at Eat Your Books.

Darina reminds us that the school operates all year and for those visiting Ireland there are afternoon classes available for tourists to pop in and try a few recipes, see a demo and have a taste of their Ireland. Accommodations for the school are convenient including the historic Ballymaloe House which is just two miles from the cookery school. Ballymaloe House started a revolution in Ireland in 1964 by then 40 year old housewife, Myrtle Allen. After a remarkable life spanning 96 years, Myrtle passed away in June of 2018. A documentary available for viewing on the website shares Myrtle's story.


A 2 1/2 day 'Tribute to Mrs. Allen', cooking course at the Ballymaloe Cookery School from April 1st to the 3rd is planned.  It will include dinner at Ballymaloe House and a talk by food historian, Regina Sexton on the impact Myrtle had on the Irish Food Scene and on the image of Irish Food worldwide. More information can be found on the website.

Recently, Darina was on NPR and I wanted to be sure our members checked out that piece. Special thanks to Darina for her time and generosity. 

Photos above were taken from the Ballymaloe website. Darina's photo with her hands covered in the rich soil of Ballymalore reflects clearly her love for food sustainability and Ireland.

The Flexible Pescatarian

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, The Flexible Pescatarian by Jo Pratt. 

 

Whether you're looking to eat less meat, a lover of seafood, or even a dedicated pescatarian, you'll find something for you in this book filled with delicious and practical recipes for every lifestyle from celebrated chef Jo Pratt. Choose between cooking each recipe as a fish dish, or get creative with some veggie substitutes.

I love the "flexibility" of these recipes covering all palates. Our recipe shares below reflect how the author provides variations for many of the dishes. A bonus is the range of international recipes that span the globe and are all simple, well-balanced and packed with flavour. The author provides approaches on how to cook your fish and hacks for vegetarian options, this original cookbook shows you how to prepare the perfect fish fillet and handle whole fish and seafood. 

The Flexible Pescatarian is filled with lovely photography as our    demonstrates and features the following 

 

 

If you order this title before our promotional period ends, 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 book.

Below are screenshots showing how these features will appear.

 

 

Special thanks to the publisher, for working with us to bring this exclusive incentive to our members as well as for providing three copies of 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 May 9th, 2019.

Tokyo Stories - 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, Tokyo Stories: A Japanese Food Tour by Tim Anderson. 

Tim Anderson is my Japanese guru. His first two books Nanban (review) and JapanEasy (review) changed my whole view of Japanese cuisine.  Two of my favorite dishes from Nanban are Chicken patties (Tsukune) and  Fried marinated chicken with vinegar sauce and tartar sauce (Chicken Nanban) that I turn to time and again because they are packed with flavor (recipes linked online with photos).

With each book, he further transforms this ancient cuisine into something that is hip, fun and exciting. I wouldn't think it possible for Anderson to keep churning out imaginative and inspiring cookbooks, but the man makes it seem effortless. 

Tokyo Stories is an explosion of color with vibrant illustrations, stunning  photographs of both the dishes shared as well as Tokyo itself. Our   shares a look inside that reflects how fun and exciting this title is and features the following 

 

If you order this title before our promotional period ends, 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, for working with us to bring this exclusive incentive to our members as well as for providing three copies of in our giveaway below.

The publisher is offering three copies of this book to EYB Members in the US, UK, AU and NZ. 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 May 8th, 2019.

Tortellini at Midnight - 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, Tortellini at Midnight: and Other Heirloom Family Recipes from Taranto to Turin to Tuscany by Emiko Davies.

Emiko's writing has held me in its seductive grip since I reviewed her first book, Florentine. I found serenity in her words and recipes. Her second title, Acquacotta (a celebration of the traditional cuisine of a lesser known part of Tuscany, the Silver Coast) was equally as brilliant. I would think that one would not be able to continue to create such beauty time and again, but I would be wrong.  Emiko's latest is perfection with vivid storytelling, stellar photographs and recipes that will inspire and lure us into the kitchen.

Tortellini at Midnight is a book that will be handed down to children or gifted to those we truly love. There is an old-world quality and elegance to the actual pages of the book. Couple that with the exquisitely written narrative, stunning photography and rustic but elegant recipes and you have a book destined for deserved accolades.

The first recipe that I made from the book was the Pasta con la ricotta (photo above) a dish that took the time needed to cook the pasta, but resulted in a delicious and comforting meal.

From the title, to the paper the book is captured upon, to its glorious content, Tortellini at Midnight is magic. Emiko is touring, check our calendar to see if she is in your area.

Our   takes you inside this beautiful book and features the following 

 

If you order this title before our promotional period ends, 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, for working with us to bring this exclusive incentive to our members as well as for providing three copies of in our giveaway below.

The publisher is offering three copies of this book to EYB Members in the US, UK, AU and NZ. 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 May 7th, 2019.

The Little Island Bake Shop - 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, The Little Island Bake Shop by Jana Roerick which has launched today in Canada, and in the US tomorrow.

Baking is as much about feeding someone's heart and soul as it is about nourishing their body. It's also about kindness and generosity: whether it's a pie or a tray of cookies, baking is always meant to be shared.

In 2003, Jana opened her first bakery, Jana's Bake Shop, on Salt Spring Island, one of the Gulf Islands in the Strait of Georgia between mainland British Columbia, Canada and Vancouver Island. She has an approach to baking that is reminiscent of the type of quality our Grandmother's had - using fresh scratch ingredients that provide the best result possible - no shortcuts. 

The Little Island Bake Shop features a collection of 80 recipes for everyday bakes (muffins, pies and cakes) designed for bakers of varying skill levels. The cookbook also includes savoury dishes such as comforting pot pies, quiches, and even homemade pickles, relishes and chutneys. Lastly, there is a section devoted to the essentials - basic pastry doughs, frostings, glazes, crumbles, and custards - which will have us mastering the basics in no time. 

There is a warm, charming feeling to this book that is magnified by the beautiful photographs. The Lavender honey cake, Mother's lemon pudding cake, and a bar dedicated to Jana's mother, Barbars, are examples of a few of the recipes I have bookmarked to make. Having had this book for a while now, I have made two recipes: the Walnut brownies which were a snap and delicious and the Pecan pie, equally tasty (recipe shared below).

Our   takes you inside this delectable title and features 

If you order this title before our promotional period ends, 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 screen shots that demonstrate how the these features will appear:

 

 

 

Special thanks to the publisher, for working with us to bring this exclusive incentive to our members as well as for providing three copies of 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 May 7th, 2019.

Seen anything interesting? Let us know & we'll share it!

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