Cooking in Color - 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.

•            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, Cooking in Color: Vibrant Plant-Forward Recipes from the Food Gays by Adrian Harris and Jeremy Inglett, today on its publication day. 

Fresh, plant-forward recipes, plus colorful photography with camera and styling tips for enviable food photos are shared in this book. The authors have found growing popularity on social media by sharing not only wholesome, delicious recipes, but also rich, colorful food styling and photography.

 

The authors don't strictly focus on vegetarian, but they appreciate the versatility and beauty of fresh produce and incorporate the brilliance of its color into all their dishes with garden-fresh herbs, crisp vegetables, and vivid fruits. Speaking as someone who deals with food photographs and Instagram, the most popular photos are always those bursting with seasonal produce. Brown food might taste good, but it isn't very photogenic.

Adrian and Jeremy's recipes and photography tips inspire the reader to cherish the cooking process and treat mealtime as a moment to reflect and connect with the world around them. Even if you don't photograph your food, you still want to present it beautifully and The Food Gays have that covered. 

Our   takes you inside this book and features the following 

If you have already bought Cooking in Color: Vibrant Plant-Forward Recipes from the Food Gays or do so 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.  

 

 

The publisher is offering three copies of this book to EYB Members worldwide. 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 October 25th, 2018.

Vancouver Eats - 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.

•            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, Vancouver Eats: Signature Recipes from the City's Best Restaurants by Joanne Sasvari today on its publication day. 

 

This beautiful book shares signature recipes from the city's best restaurants and, as I have mentioned before, Figure1's cooks and eats series are among my favorites. What I love about these books are not only the profiles, recipes and photographs but that the recipes are very approachable. For instance Milk chocolate panna cotta with Oreo crumb and raspberries, while elegant, is not difficult to create at all. The recipes are restaurant quality but doable for all levels of cooks. Earlier this month, we featured Seattle Cooks, another EYBD title from Figure 1. Be sure to check out our promotion for more information. The cooks and eats series will never leave my collection. 

Our    gives you a look inside this book that features the following recipes 

If you have already bought Vancouver Eats or do so 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.  

 

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 October 25th, 2018.

Mastering Pizza - The Baking Steel

Marc Vetri is the chef and founder of Philadelphia's critically acclaimed Vetri Family of Restaurants and the driving force behind the Vetri Community Partnership, a non-profit organization whose mission is to empower children and families through fresh food, hands-on experiences and education. In his spare time he writes cookbooks, great cookbooks. 

Joining the Vetri library of Il Viaggio di Vetri: A Culinary JourneyRustic Italian Food, and Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto (all of which are on my bookshelf) is Mastering Pizza: The Art and Practice of Handmade Italian Pizza, Focaccia, and Calzone.

Mastering Pizza written with David Joachim is a revolutionary guide to making pizza at home, offering a variety of base doughs so that your pizza will turn out perfect no matter what kind of oven or equipment you have. The author tackles the topic with his trademark precision, making pizza available to anyone. The recipes - gleaned from years spent researching recipes in Italy - have a variety of base doughs of different hydration levels, which allow home cooks to achieve the same results with a regular kitchen oven as they would with a professional pizza oven.

The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and truffles - and even a dessert pizza made with Nutella. With stunning photography from Italy and helpful step-by-step photos to demystify the pizza making process, this book is all you need.

Not one to mince words, I'm going to lay it all out here. I've been drowning in work, illness and issues with my son and the last thing I wanted to do was tackle an elaborate process to make a few recipes from this book. If you'll remember I'm just coming off a bagel battle. The devil on my shoulder whispered, "buy pre-made dough, no one will know." Note: I have only bought pre-made dough once in my life from a pizza shop in NY so I'm not sure where that devil gets off telling me that. But then the devil on my other shoulder, who looks and sounds remarkably like Julia Child said, "you'll know, make the dough" - I did, make the dough.

In all seriousness, Marc's recipes vary from a dough that requires several days to ferment to those that can be made the same day or in less time. With two batches of bagels down already by 7:30 a.m., I started the pizza dough on Thursday at 8 a.m. last week and by 5 pm that night I had spectacular pizza.

I made the Naples dough for one but doubled it so that I could make a Margherita pizza for Andrew and a meat lover's style for Jim. I whipped up Marc's marinara sauce and preheated my oven and the Baking Steel (more on this below) to 500 degrees.  In less time than it takes to call for delivery, I had the Margherita pizza in the dining room waiting for a photo, while I put in the meat lovers. But then the phone rang and I ran to my office to pick it up, when I returned to the kitchen - I heard rumblings from the dining room. Andrew was devouring the Margherita pizza and saying it was the best I had ever made. I did grab a cropped shot of what was left before he finished it off. and even managed to steal a bite - it was crispy, flavorful and fresh. 

When I finished up Jim's pizza, I took a photo of it and hid it from Andrew. It's like a constant state of  camping mode in my home - I have to tie food up in a tree or hide it from the  boy. I reheated my husband's pizza on the steel later when he came home. Jim is a pizza snob being a New Yorker raised on pizza, and he loved it.

Vetri is the master and his books are absolutely must haves. Just because I was not up to tackling what I thought would be something labor intensive or difficult, doesn't mean I wasn't jonesing for this book and excited to cook from it. I shared how I was feeling to let you know that even if you have many balls in the air and devils on your shoulder, you too can have a fresh ball of dough made quickly for a great dinner. Marc has a schedule of classes at his restaurant. I have uncovered a few events related to this book and have placed those on our calendar. I have recommended that this title be one of our monthly options in our Eat Your Books Cookbook Club later this year.

If you want to make perfect pizza at home you need Mastering Pizza, but you also need the Baking Steel which you can use for bread baking, bagels and so many other things. 

Andris Lagsdin is the genius behind the Baking Steel and is the author of his own cookbook Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More (I'm working on getting this book indexed and would love to do a promotion for our members). I own a smaller Baking Steel and have been using it for my bagel baking, it has made all the difference. Andris sent me a larger size  steel to review with Mastering Pizza. The smaller Baking Steel lives in my oven and now it has a roommate. Nothing I have used, makes a crust like the Baking Steel. I'm excited to use the product for other jobs - grilling for smashed burgers, cold stone type ice cream mash ups and more.

Special thanks to Andris and his team for providing me with a steel to use for this post as well as providing one in our giveaway below. If you buy a steel, be sure it is an original Baking Steel - it makes a difference. 

Thanks goes out to Ten Speed Press for sharing the materials necessary for our   which takes you inside this title. The preview features the following :

 

 


The publisher is offering three copies of Mastering Pizza to EYB Members in the US and Baking Steel will provide one steel to one Grand Prize winner out of those three. Two of the entry options is to answer the following questions in the comments section of this blog post.

Which recipe in the index would you try first?

Visit Baking Steel and tell us which product you would like to own.

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 October 23rd, 2018.

September 16, 2018 Kindle Cookbook Deals

Act quickly if any of these cookbooks interest you, as I'm not sure how long they will remain on sale. At times I'll share a deal and it seems a few hours later, that deal has expired. As usual, I'll be updating throughout the week.

AUSTRALIA

Unfortunately, there are very few great deals but we will bring you news of those we find.

UNITED KINGDOM

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 at for long-term deals):

Long term Kindle deals can be found here.

All-Time Best Brunch & All-Time Best Dinners for Two

The editors of Cook's Illustrated Magazine have meals covered for any time of the day in two of their latest releases: All-Time Best Brunch and All-Time Best Dinners for Two.

All-Time Best Brunch delivers a well-tested recipe collection that features inventive takes on brunch classics (Huevos Rancheros delivers a whole meal from one sheet pan), helpful make-ahead options (you can freeze the Quick coffee cake unbaked for up to a month), and easy approaches to finicky favorites (Eggs Benedict offers a hollandaise that holds without breaking and a streamlined egg poaching technique). A smart chapter organization makes it easy to assemble a menu to create your perfect brunch, whether casual or fancy, large or small. 

I utilized two of the recipes in the book to make a scrumptious French toast - the basic French toast recipe was married with the pecan rum but adapted into a peach pecan French toast made with my own homemade peach jam. 

For a look inside All-Time Best Brunch see our  which features the following recipes: 

 

 

All-Time Best Dinners for Two will help you cook dinner when there's just two to feed. For decades, the rule of thumb for recipes has been "serves 4 to 6," or even more. But small households, newlyweds, empty nesters, college students, and other two-person families still want to cook great dinners without days of leftovers. The 75 appealing recipes in this book aren't just scaled down - they're re-engineered from the ground up using creative techniques. These recipes take out all the guesswork so you're guaranteed perfect results every time. From Cheesy lasagna, which is cook in a loaf pan, to Juicy pub-style burgers, where you grind the perfect amount of meat yourselves for optimal flavor, this collection truly represents the best dinners for two.

For a look inside All-Time Best Dinners for Two see our   which features the following recipes: 

  

Special thanks to the publisher, America's Test Kitchen, for providing the materials for our previews above as well as offering three sets of the books in our contest below.  

The publisher is offering three sets of these books 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 Brunch would you try first?

Which recipe in Dinners for Two 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  October 21st, 2018.

Mowgli Street Food by Nisha Katona

In 2014, barrister Nisha Katona wanted to build a restaurant serving the kind of food Indians eat at home and on the street. The first Mowgli restaurant opened in Liverpool in late 2014, blowing away the critics forming legions of fans. Nisha gave up her 20-year career to build Mowgli Liverpool and now there are six Mowgli locations in the UK. Nisha, a dedicated curry evangelist, is responsible for Mowgli's growth and she still hand trains each new Mowgli chef.

The simple dishes on the Mowgli menu differ greatly from the curry stereotype. These dishes reflect real Indian food which is extremely healthy, often vegan, and always packed with fresh flavour. One hundred of those signature dishes are shared in her latest book, Mowgli Street Food: Stories and Recipes from the Mowgli Street Food Restaurants. I am a street food devotee and Indian food is one of my favorite cuisines so this book is a winner in my collection. The recipes here range from Gunpowder chicken, Mowgli rocky road (yes there are desserts!), Mowgli onion bhajis to cocktails and drinks. Measurements are given in weight and volume and the recipes are approachable and made with ingredients that aren't difficult to procure.

Nadia has written two previous cookbooks, The Spice Tree and Pimp My Rice that should be on your radar. Special thanks to Nourish Books for sharing the following two recipes with our members today. Be sure to add them to your bookshelf and scroll to the end of this post to enter our giveaway to win a copy of Mowgli Street Food.   

Chinese Lettuce Salad 
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

PREP: 5 MINUTES • COOK: 5 MINUTES • SERVES 4

These big, crunchy, moist leaves are not a common Indian ingredient. They are, however, my favourite salad leaf. They are giant, generous, sweet torpedoes that work as well in salads as they do in soups or stir-fries. This salad formula is entirely transferable to your favourite leaves.

  • 1 tbsp vegetable oil
  • ½ tsp mustard seeds
  • 2 small Chinese lettuces, halved and finely shredded
  • 1 red pepper, deseeded and thinly sliced
  • 1 small red chilli, deseeded and thinly sliced
  • ½ small bunch of fresh coriander/cilantro, leaves and stalks roughly chopped
  • ¼ tsp chat masala
  • 1 tbsp lemon juice
  • pinch of salt

1 Put the vegetable oil in a small frying pan set over a medium-high heat. When hot, add the mustard seeds and fry until they begin to fizz and pop. Remove from the heat and set aside until cool.

2 In a large bowl, add all of the remaining ingredients, mix well, check for seasoning and serve immediately.


Fish Pakoras
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

PREP: 15 MINUTES + 1 HOUR MARINATING • COOK: 15 MINUTES • SERVES 4

Pakora is just another word for bhaji - another excuse for that gram flour batter. This is as close as Indians get to fish fingers. Play with the batter to make this a bespoke favourite. Lime zest and your choice of herbs finely chopped are a good twist.

  • 450g/1lb skinned white fish fillets, such as cod or haddock, chopped into 2.5cm/1 inch chunks
  • vegetable oil, for deep frying
  • fresh coriander/cilantro

FOR THE MARINADE

  • 1 tbsp lemon juice
  • 3 garlic cloves, minced
  • 2.5cm/1 inch piece of fresh root ginger, peeled and grated
  • ¼ tsp ground turmeric
  • ½ tsp salt
  • ½ tsp ground cumin

FOR THE BATTER

  • 200g/7oz/12⁄3 cups gram/chickpea flour
  • ½ tsp bicarbonate of soda/baking soda
  • ½ tsp salt
  • ¼ tsp chilli powder
  • ¼ tsp ground turmeric
  • ½ tsp garam masala

1 Mix the fish with the marinade ingredients, cover and set aside in the refrigerator for at least an hour.

2 Mix together the ingredients for the batter. Slowly pour 275-300ml/10-10½fl oz/ 1-1¼ cups water into the dry ingredients and mix well - you want it to form a smooth paste.

3 Heat a deep-fat fryer to 180°C/350°F or set a saucepan over a medium-high heat with about 4cm/1½ inches of oil. You know the oil is hot enough when you drop a small amount of batter into it and it floats to the surface.

4 Coat the fish pieces in the batter and carefully fry in small batches for 3-5 minutes until they are golden brown and cooked through. Remove from the oil using a slotted spoon and drain thoroughly on paper towels.

5 Finish with fresh coriander and serve immediately.

Receipt excerpts used with permission from Mowgli Street Food: Stories and recipes from the Mowgli Street Food restaurants, by Nisha Katona. © Nourish Books, 2018. Hardback, £25. Commissioned photography © Yuki Sugiura

 

The publisher is offering three copies of this book to EYB Members in the US, CA and UK. 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 October 20th, 2018.

At Home with Natalie Morales

Natalie Morales, longtime news anchor and co-host of the TODAY show, knows how hard it can be to get a nutritious dinner on the table that the whole family will enjoy.

Morales was born in Taiwan to a Brazilian mother and Puerto Rican father, and has lived around the world as a child - Panama, Spain, and Brazil. That multicultural experience fed her love for good food, but it's her experience as a working mom that taught her how to cook on the run and keep her recipes healthful. The result is a personal collection of her family favorites in her new book, At Home with Natalie: Simple Recipes for Healthy Living from My Family's Kitchen to Yours.

 

Natalie's global influences drawn from her heritage and travel are sprinkled throughout the 125 recipes shared. Grilled chimichurri soy steak, Asian turkey meatballs, and Happy family chicken and shrimp stir-fry are a few examples of those international touches. Packed with dishes from breakfast to dessert, there is something for everyone in this approachable and beautifully photographed cookbook. The Tortilla Española and Chicken in garlic sauce are on list to make soon. 

Take a look inside At Home with Natalie with our   which features three  s.

 

Special thanks to Houghton Mifflin Harcourt for the providing the materials for our preview above and sharing three copies of Natalie's book in our giveaway below. 

The publisher is offering three 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 October 18th, 2018.

September 9, 2018 Kindle Cookbook Sales

Act quickly if any of these cookbooks interest you, as I'm not sure how long they will remain on sale. At times I'll share a deal and it seems a few hours later, that deal has expired. As usual, I'll be updating throughout the week and probably later this evening. 

AUSTRALIA

Unfortunately, there are very few great deals but we will bring you news of those we find.

UNITED KINGDOM

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 at for long-term deals):

Long term Kindle deals can be found here.

September 2018 Cookbook Previews

Last month, we launched and shared a promotion for our first EYBDigital Book Southern Baked. We're just a few days into September and two additional EYBD Books have been published Seattle Cooks: Signature Recipes from the City's Best  (see our promotion) and Just a French Guy Cooking: Easy Recipes and Kitchen Hacks for Rookies (see our promotion). We have a fantastic collection of books slated for EYBD and to find out more, please see our updated EYBD post

The EYBDigital Previews added since August's preview post are plentiful in number and are set out in the table below. Click on the book title to go directly to the EYBD Preview. Giveaways are noted, titles slated for EYBD are identified, and we also have a few Phaidon titles in this month's preview recap that as always qualify for a 30% discount at Phaidon.com when using the link provided.


SUMMARY OF NEW EYBD PREVIEWS

  Northern Hospitality

  Flavors of Africa

  Mastering Pizza 

  The New Complete Pressure Cooker

  Vegetable Cakes

  Homegrown Kitchen

  The Great Minnesota Cookie

  The Tart Tin

  New Essentials

  Matt Moran Australian

  Tastes of Camino

  Hummus & Co

  The Art and Craft of Chocolate (Giveaway)

  My Street Food Kitchen

  Bringing it Home

  Falafel for Breakfast

  Martha Stewart Pressure Cooker

  In the Kitchen

  Sous Vide for Everybody

  Not Just Jam

  Inspiralized & Beyond

  Pasta, Pretty Please - EYBD Book

  Food52 Genius Desserts (Giveaway)

  Healthy Hormones - EYBD Book

  The Staub Cookbook

  Poh Bakes 100 Greats - EYBD Book

  Always Delicious (Preview post)

  The Karachi Kitchen (Giveaway)

  Home Cooking with Kate McDermott - EYBD Book

  High Alpine Cuisine

  The Burn Cookbook

  Venice - Four Seasons

  Bourke Street Bakery: All Things Sweet - EYBD Book

  Roots

  The Cookie Book

  Wholefood Thermo - EYBD Book

  Cornersmith Salads & Pickles

  The Mezze Cookbook * Phaidon 30% off EYB

  The Smart Baby Cookbook

  The German Cookbook * Phaidon 30% off EYB

  SuperVeg

  Authentic Italian Desserts

  Barcelona Cult Recipes

  Taste of Eastern India

  Sweet Street

  Feed Me (Dog Food) * Phaidon 30% off EYB

 

  Nordic Baking * Phaidon 30% off EYB



Since there are so many new books this month (and for the next few months as evidenced by my Fall preview post), I'm simply going to provide you with a brief blurb about these previewed titles and share any events, EYBD previews or giveaways that are currently available. 

SEPTEMBER RELEASES


Rose's Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos by Rose Levy Beranbaum guides you through every streamlined recipe that has been simplified and documented with more than 600 mouthwatering and instructive photos. Rose is a must-have author. Events.

Cooking South of the Clouds: Recipes and Stories from China's Yunnan Province by Georgia Freedman has me as gobsmacked as I was/am about Carolyn Phillips' All Under Heaven. Georgia has woven together the perfect tapestry of story-telling, recipes and photographs (by Josh Wand) that bring the Yunnan Province to life. I plan on spending a great deal of time with this stunning book this weekend. 

Simple by Yotam Ottolenghi shares 120 brand-new dishes that contain all the inventive elements and favour combinations that Ottolenghi is loved for, but with minimal hassle for maximum joy. This title comes to the US next month. I am anxiously awaiting my copy ordered from the UK. Check out Darcie's post about Ottolenghi's new podcast.  Events

The German Cookbook by Alfons Schuhbeck is a comprehensive collection of German recipes - from authentic traditional dishes to contemporary cuisine.  Remember EYB members can save 30% at Phaidon using our code.  


Always Delicious: Favourite Recipes from the New Zealand Listener by Lauraine Jacobs is a beautiful book set for publication on September 24 and is one of our EYBD Books. More information on this must have title can be found here. The publisher is providing a $15 reduction in freight charges for orders outside of New Zealand. Events.   

Kiwi Baker at Home by Dean Brettschneider is our second EYBD book from New Zealand. I have nearly all of his books and Lauraine's. They are filled with creations that inspire. We're working on a preview and will get that to you soon. The publisher is providing a $15 reduction in freight charges for orders outside of New Zealand.


Time: A Year and a Day in the Kitchen by Gill Meller is the highly anticipated follow-up to the award-winning Gather (a favorite in my collection). In Time, Gill distills the essence of his approach to food and cooking - time spent in the kitchen, with good ingredients, makes for the best possible way of life. 


The Mezze Cookbook: Sharing Plates from the Middle East by Salma Hage shares more than 135 home-cooking recipes exploring the regional diversity of Middle Eastern cuisine. Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided. 

Cravings: Hungry for More by Chrissy Tiegen is the celebrity's new edible diary: recipes for quick-as-a-snap meals; recipes for lighter, brighter, healthier-ish living and more. Her first cookbook Cravings is killer good and I'm sure this will be as well. 

The Modern Italian Cook by Joe Trivelli, co-head chef of the River Cafe, features over 150 original recipes that cater for quick dinners right up to family feasts, Joe's focus is on fewer ingredients, exquisitely prepared. 

Strudel, Noodles and Dumplings by Anja Dunk is a cook book about Germany's varied culinary heritage seen through the eyes of the author's family recipes, most of which have been given a new life in her young family kitchen.



Catalan Food: Culture and Flavors from the Coast of Spain by Daniel Olivella delivers the author's accessible recipes which bring together both his Catalonian tradition and his modern culinary perspective.



The Staub Cookbook: Modern Recipes for Classic Cast Iron by Staub is filled with comforting, tempting recipes all using beautiful Staub cookware. 




Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake by Kristen Miglore is another stunner of a title from Food52. For more information on this book see my review and our giveaway.  


Rich Table by Sarah and Evan Rich, the proprietors of Michelin-starred Rich Table, this debut cookbook brings recipes from the restaurant together with the food the Riches cook for friends and family at home. Beautiful doesn't adequately describe this book. Events.

Just a French Guy Cooking: Easy Recipes and Kitchen Hacks for Rookies by Alexis Gabriel Ainouz, journals the cooking exploits of Alex who just wants us to have fun cooking. For more information on this EYBD Book see our promotion

Seattle Cooks by Julien Perry features the best of Seattle's top chefs and bartenders. For more information on this EYBD Book see our promotion and giveaway post.    

The Jewelled Table: Cooking, Eating and Entertaining the Middle Eastern Way by Bethany Kehdy shares over 80 ancient and everyday recipes from the Middle East that are reinterpreted and made accessible for cooking in a Western kitchen without losing integrity for the classics.   



Authentic Italian Desserts: 75 Traditional Treats for the Non-Italian Baker by Rosemary Molloy presents authentic recipes passed down from the author's Italian relatives, bringing quintessential Italian desserts to your table. She brings authenticity to each creation, drawing on her experience as a Canadian living in Rome for the past 20 years. I've reviewed the digital copy of this book and it is stunning.  

The Cookie Book: Decadent Bites for Every Occasion by Rebecca Firth will be flour stained within a month. It's unique, fun and begs to be splattered and covered in dough. 

 



The Bread Collection: Recipes for Baking Artisan Bread at Home by Brian Hart Hoffman is a another must have from the Bake from Scratch team. I'm anxious to get my hands on this book.



Vancouver Eats: Signature Recipes from the City's Best Restaurants by Joanne Sasvari is one of our EYBD Books and a must-have from Figure 1's cooks and eats series.  



Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers by Julia Turshen may be my favorite title from the author to date. Beautiful comforting recipes filled this book. Events.



Vegan Christmas: Over 70 Essential Vegan Recipes for the Festive Season by Gaz Oakley promises that vegans and vegetarians will have the best holidays ever. Gaz is an expert in bold flavors and textures, so everyone can enjoy a spectacular centerpiece and amazing food throughout the festive season.

Season: A Year of Wine Country Food, Farming, Family, and Friends by Justin Wangler, Tracey Shepos Cenami and Jackson Family Wines is about crafting food with what's growing in the soil, grazing in the fields, and swimming in the sea-food prepared with a light hand, seasoned with confidence, and served with casual sophistication. I stole a look at this book during IACP earlier this year and knew it was going to be incredibly beautiful and it is!  

 

Other titles I'm looking forward to reviewing:

There are other titles being released this month that will be covered in more detail in my September cookbook review. 

Just a French Guy Cooking - EYBD Book and 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.

•            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 third EYBD Book, Just a French Guy Cooking: Easy Recipes and Kitchen Hacks for Rookies by Alexis Gabriel Ainouz, today on its publication day. 

Just a French Guy Cooking journals the cooking exploits of Alex who just wants us to have fun cooking. His wildly popular You Tube channel has nearly 800,000 subscribers mainly due to his endearing style and his passion for food. There are 90 of his favorite recipes in his wonderfully photographed debut book that will appeal to those wanting to learn how to cook and those, like myself, that appreciate another (youthful) approach to the classics. 

You will enjoy his enthusiam for teaching with sections entitled:  "French crepes, you can do this", "Four ways to instantly upgrade ramen" or "12 dried herbs that will make you a chef". Those portions of the book along with the countless hacks and tips sprinkled throughout make this title a delightful and informative cookbook. His spirit is contagious and I find myself nearly at midnight fighing the urge to head to the kitchen to make a crepe. 

The novice cook will find value in this highly accessible book as will the seasoned cook. I admit, even with decades of cooking experience (yikes), that I can appreciate a fresh approach to cooking the classics and learning new dishes that will become classics. Alex is a fountain of useful information. The author has a few events added to our calendar.

Our   will take you inside this title which takes a fun and approachable look at French cuisine. This preview highlights the following recipes in  :

 

If you have already bought Just a French Guy Cooking: Easy Recipes and Kitchen Hacks for Rookies or do so before December 5th, 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 Quadrille Publishing for working with us on this special feature as well as providing three copies of this book in our giveaway below. Just a reminder Copenhagen Food: Stories, Traditions and Recipes by Trine Hahnemann will be released on October 2nd, 2018 and is a part of our EYBD program as well. The preview for this title is located here 

 

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 October 16th , 2018.

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