You're going to love EYB Book Preview and EYB Recipe Preview

Cooks and cookbook lovers are visual people. Just as we eat with our eyes first, many cookbook buyers prefer to physically browse through a title at a bookstore or library before making a commitment to purchase the volume. 

Wouldn't it be wonderful if you could thumb through pages from a new cookbook without leaving the comfort of your home? Well, now you can do just that. We're excited to announce EYB Book Preview and EYB Recipe Preview, which allows you to view a selection of pages from a title - including photographs, illustrations, and complete recipes - with just a click. When you combine this resource with our invaluable index and Jenny's amazing reviews, you will come away with a solid feel for the style, tone, and layout of the latest releases. 

The screenshots below walk you through the steps to preview books and recipes. Our goal is to provide you with a robust sample, including 2 to 5 full recipes just as they appear in the cookbook, including photographs or illustrations.

EYB Book Preview

Below the thumbnail image of the cookbook cover, you will see a button for the EYB Book Preview. Clicking that button takes you to the preview, which operates in a similar manner to an e-book. Left and right arrows at the page edges allow you to navigate through the sample. 



EYB Recipe Preview

When performing a search or browsing through a cookbook index, if a recipe excerpt is included in the preview, you willl see a button titled EYB Recipe Preview. Clicking this link will take you directly to the preview page that contains the recipe. You'll be able to zoom in and out on the pages (especially handy for those of us who constantly misplace our reading glasses). If the recipe spans several pages, you can also flip back and forth between them. 

We've added new filters so you can easily see the books you can preview

as well as a filter for recipes that can be previewed.




Both of these features should work on desktop, tablet, and mobile devices. We are rolling out this feature on select titles listed below, and we will be adding additional books soon. Be sure to watch the Weekly and Monthly Roundups for links to previews for new titles as we add them.

There are EYB Book Previews available for the following titles which are in the process of being indexed. While you can preview the book the recipe option isn't available until the index is complete.

We extend a hearty thank you to the publishers who have given us permission to highlight and promote their titles in this manner. Please let us know what you think of EYB Book Preview with a comment.

Tokyo New Wave

Andrea Fazzari is a Tokyo based photographer and writer who specializes in portraiture, travel, and the culinary world. In her stunning book, Tokyo New Wave: 31 Chefs Defining Japan's Next Generation, with Recipes showcases the new talent of Tokyo's vibrant food scene brilliantly.

Profiles of 31 chefs are featured along with portraits, interviews and recipes. The photography is outstanding and is the heart of this title along with city scenes. The soul lies in the interviews and recipes that deliver a glimpse into Tokyo and those who are shaping the future of one of the world's most dynamic food cities.

A young and charismatic generation is redefining what it means to be a chef in Tokyo. Open to the world and its influences, these chefs have traveled more than their predecessors, have lived abroad, speak other languages, and embrace social media. Yet they still remain distinctly Japanese, influenced by a style, tradition, and terroir to which they are inextricably linked. This combination of the old and the new is on display in Tokyo New Wave, a transporting cookbook and armchair travel guide that captures this moment in Japanese cuisine and brings it to a savvy global audience.

While there are only 26 recipes here, they are inspiring along with the photographs that accompany them. Reading through this book has me for the first time longing to visit Japan just as much as I want to experience Italy and other European  destinations. Tokyo New Wave is stunning and a must have. 

Special thanks to Ten Speed Press for sharing a recipe for our members to try and for providing three copies in our US giveaway below.

Tomato, strawberry, and beet salad with kefir mousse [Yuji Tani, House]
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For my dishes and their presentation, I am always inspired by the four seasons and nature, like the sea, mountains, rivers, and forests. I recall my visits to these places and create recipes that reflect how I felt and what I experienced. Color is also of great importance to me. Ultimately, I strive to create my own kind of homey food.

Kefir mousse

  • 10 ounces goat milk kefir
  • 1⁄2 cup heavy cream

Beet compote

  • 2 cups water
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 8 ounces beets, peeled and cut into 1⁄4-inch slices


  • 3 1⁄2 ounces colorful cherry tomatoes, halved
  • 1 pint fresh strawberries, hulled and cut into 1⁄4-inch slices
  • Salt
  • 2 teaspoons extra-virgin olive oil
  • 1 tablespoon pomegranate seeds
  • 12 colorful edible flowers, for garnish
  • 6 sprigs mint, for garnish

Serves 2

To make the kefir mousse, line a sieve with parchment paper and set it over a bowl. Pour the kefir into the sieve and leave it overnight to strain.

The next morning, discard the liquid in the bottom of the kefir bowl. In another bowl, whisk the cream with a hand mixer until it forms soft peaks, about 3 minutes. Fold in the strained kefir until combined.

To make the compote, combine the water, sugar, salt, and beets in a pot and bring to a simmer over medium heat. Simmer until a toothpick inserted into a beet slice encounters no resistance, about 10 minutes. Remove from the heat and let the beets cool in the mixture. Drain the beets, reserving the liquid for a sauce. Reserve 1⁄4 cup of the beet compote for the salad and store the rest for another use.

Boil the beet cooking liquid over high heat until it's about one-­fifth of the volume. Remove from the heat and let cool. Reserve 2 teaspoons of the sauce for the salad and store the rest for another use.

To make the salad, toss together the tomatoes and strawberries in a large bowl with salt to taste. Place them in a single layer on a serving plate, leaving some space in between the pieces. In the same bowl, stir together the reserved 2 teaspoons beet sauce, the olive oil, and pomegranate seeds, then spoon the mixture over the salad. Dot the reserved 1⁄4 cup beet compote in the spaces between the fruit.

Fill a pastry bag fitted with the 1⁄16-­inch tip with the kefir mousse and squeeze about 1 tablespoon of it onto the plate in the spaces between the fruit and beet compote. Garnish the plate with the edible flowers and mint. Serve immediately.

Note: You will need to start this recipe at least a day ahead.

Reprinted from TOKYO NEW WAVE Copyright © 2018 by Andrea Fazzari. Published by Ten Speed Press, an imprint of Penguin Random House LLC.


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. 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 April 30th, 2018.

Shaya by Alon Shaya

The moment I received Shaya: An Odyssey of Food, My Journey Back to Israel by Alon Shaya I posted on social media that our beloved, member favorite Ottolenghi might have some strong competition for best book of 2018.  In the cookbook reviewing world, I struggle every day with adequate descriptions in my writing - beautiful, stunning, gorgeous, inspiring - are overused (not to mention the word delicious) but what am I left with? This book embodies all those descriptors and more.

Alon has put his heart into the creation of this odyssey of food and delivers a soulful, touching book that is as much a joy to read as it is to cook and learn from. Just from his writing, I feel he is a gentle, caring soul that is deeply connected to his vocation - feeding people. His passion for food flows through his words both in his personal narrative and in his recipe writing.

HIs dedication "To my mother, Aliza. You have spent your entire life living for mine, and have always loved, believed, and trusted in me, even when I gave you reason not to," cut me to the core. As most of you know, I have a young son with bipolar and autism issues who has a 130 IQ and can be very sweet. Most days we deal with abusive language, physical threats (with punches landing) and more. I needed to read that dedication today to remind me to continue to have hope for him and for life in general. It is easy to become buried in negative thoughts but when we take a step back and breathe - our lives are wonderful - it is the bumps that make us appreciate the smooth sailing, and sometimes a capsize can put it all into focus.

Even sans the personal narrative, the photographs and recipes in this book are worth the cost of the book - but we are gifted with both a moving story and incredible dishes. There are more than one hundred recipes that range from Roasted chicken with harissa, Marinated soft cheese with herbs and spices (the recipe we are sharing today); Buttermilk biscuits; to Whole roasted cauliflower with whipped feta. Alon's pita and slow-cooked lamb recipes are both shared here. I have a friend in New Orleans who said, "I'd pay $80.00 for the book for those two recipes alone." The measurements are Americanized for those outside the US, don't let that deter you from the greatness of this book. 

Alon is on tour and his schedule is shared on our calendar. He took time to answer a few questions for us and for that we are grateful. I wrote him to thank him for writing such an amazing book and for sharing it with us - I hope you find as much joy in this title as I have. Special thanks to Knopf for providing a recipe for our members to try now and for providing three copies of Shaya in our contest below. 

Q: Being a chef is a calling - your love of food is obvious - when did you first know that cooking was going to be your life. Was it also one of your dreams to write a cookbook - how did the book come to be?

A: I always realized from the age of 7 that I really loved food. Probably even earlier but at 7 years old I knew I had a special connection with my grandmother's cooking. I wouldn't say writing a cookbook was always a dream, but I knew that it was the right time in 2015 when I began to finally embrace my heritage through food.

Q: Someone once said that writing a book was like having a child - or giving birth. What was the hardest aspect and what was the most gratifying?

A:  It was a very intense process that was very emotional and personal. I'd say the hardest part was opening up so much of my history to the world. It's something I've always kept private. The most gratifying part was getting to become closer friends with everyone involved in the production of the book. Vicky Wilson with Knopf helped us see our vision through, Tina Antolini co-authored the book with me, Rémy Robert developed the recipes and cooked every dish in the book multiple times, Rush Jagoe took beautiful photography and Francis Rodriguez drew powerful illustrations.

Q: What is one thing that you want your readers to take away from Shaya?

A: I'd like the recipes to mean more than just a meal after they read the stories leading up to it.

Q: If you could use one sentence to describe your food what would it be?

A: Simple and tied to a story that is meaningful and genuine.

Q: Who are some of your food/chef heroes?

A:  Chris Bianco, Faith Willinger and Ashley Christensen.

Q: We are cookbook lovers and collectors. Are you? If so, how many cookbooks do you have, which are your favorites?

A: I have probably 50 or so. Jerusalem by Ottolengi is a favorite as is Eating in Italy by Faith Willinger. Also love The Art of Simple Food by Alice Waters.

Q: How do you keep the inevitable headaches of the business side from diminishing the obvious joy you find in cooking?

A: You can't seperate the two and they work hand in hand. Business has never diminished my joy of cooking and cooking has never taken away from the importance of running a solid business.

Q: New Orleans is a cliche for people who don't know the city. What is your favorite "secret" of New Orleans?

A:  Pho Tau Bay Vietnamese Restaurant. Their pho is incredible and they are a New Orleans Restaurant through and through. 


Marinated soft cheese with herbs and spices
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Yield 6 to 8 servings

  • 8-ounce wheel of soft goat or mixed-milk cheese, such as La Tur
  • 3 cloves garlic, unpeeled
  • 1 teaspoon whole allspice berries
  • 1⁄2 teaspoon whole coriander seeds 

  • 1⁄2 cup extra-virgin olive oil 

  • 2 dried bay leaves

  • 1 dried árbol chili pepper, or 1⁄4 teaspoon red-pepper flakes

  • 1 star anise pod
  • Two 2-inch strips of orange peel, orange part only, divided
  • A crusty baguette
  • Maldon or other flaky sea salt, to finish

This dish was a revelation when Emily and I ate it in Milan: when you start with great ingredients, you're wise not to mess with them. It's a moment of perfect simplicity; at the right temperature, olive oil and cheese can be as flawless as any- thing that costs you far more time, money, or energy. Any brand of soft aged cheese will do-I like La Tur, a mixed-milk cheese that's as creamy as goat, with just a little sheepy funk, softened by the cow's milk. Mt Tam, a domestic triple-cream cheese, is a great alternative. Have fun with the spices: throw in a couple cloves instead of the star anise, add a sprig of rosemary instead of the bay, or use lemon instead of orange.

1. Heat the oven to 325 ̊F. Put the cheese in the bowl or rimmed plate from which it'll be served, to let it soften.

2. Use the side of a knife or a rolling pin to crush the garlic lightly, just so it starts to open up in its skin. Lightly crush or roughly chop the allspice and coriander, and add them, with the garlic, to a small ovenproof saucepan, along with the olive oil, bay leaves, árbol chili, star anise, and one strip of orange peel. Cover with a lid, and bake for 40 to 45 minutes; the garlic will be very golden and the orange rind will have darkened quite a bit.

3. Once the sauce has come together, remove the saucepan from the oven and increase the heat to 425 ̊F. Take the second strip of orange peel and give it a little twist over the pan to release the oil, then drop it into the pan and let the oil cool down.

4. Cut the baguette on a bias into 1⁄2-inch slices, and arrange them on a baking sheet. Toast at 425 ̊F for 6 to 8 minutes, until they've built some nice color along the edges.

5. Pour the seasoned oil over and around the softened cheese, letting the spices run free, and sprinkle on the salt just before serving. Slather the toasts with the cheese, and encourage your friends to dab up every last drop of the infused oil.

Recipe used with permission of Knopf from Shaya by Alon Shaya ©2018. Photograph credit: Rush Jagoe

The publisher is 3 offering 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. 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 April 30th, 2018.

Tasting Georgia by Carla Capalbo

Award-winning food writer and photographer Capalbo has traveled Georgia collecting recipes and gathering stories from food and winemakers. She brings this stunning but little-known country to life in Tasting Georgia: A Food and Wine Journey in the Caucasus. This title won the prestigious André Simon Award as well as a nomination for an IACP cookbook award.

The beautifully illustrated book is both a cookbook and a cultural guide to the personal, artisan-made foods and wines that make Georgia such a special place on the world's gastronomic map. Georgian cuisine is unique, but also carries some influences from other European and nearby Middle Eastern culinary traditions. Each historical province of Georgia is distinct but with variations from Megrelian, Kakhetian, and Imeretian cuisines.

Nestled between the Caucasus Mountains and the Black Sea, and with a climate similar to the Mediterranean's, Georgia has colorful, delicious food. Vegetables blended with walnuts and vibrant herbs, subtly spiced meat stews and home-baked pies like the irresistible cheese-filled khachapuri are served at generous tables all over the country which is known for its supra. A supra is a traditional Georgian feast and an important part of their social culture where food, wine and music come together. There are two types of supra: a festive supra, called a keipi, and a somber supra, called a kelekhi, that is always held after burials.

Georgia is also one of the world's oldest winemaking areas, with wines traditionally made in qvevri: large clay jars buried in the ground.

When I met Carla at the IACP awards, she shared a photograph of the qvevri (image to the right) that is also featured in the book. We spoke briefly and she mentioned that it was through her love of wine (and food) that she became fascinated by Georgia's cuisine and wine making.

Tasting Georgia digs deep into the history, cuisine, wine and people of this beautiful country. I started reading these stories and find myself lost in the experience.

There are 65 recipes here that are simple and approachable. Spicy ribs from the Diaroni restaurant that can be made with veal or pork ribs, Chicken and walnut stew that has a creamy appearance which comes from the walnuts, and Cheesy cornbread which is a great addition to the supra table are examples of the variety of dishes. While the recipes are compelling, the history and photographic journey through Georgia is enough to curb my wanderlust.

Special thanks to Interlink and Pallas Athene Publishers for sharing a recipe with our members and for offering copies of this book in our contest below.


Chicken with pomegranate juice / katami brotseulit
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"My mother used to make this without browning the chicken first, but I prefer the rich flavour you get from the chicken's browning juices," says Meriko. "Georgian pomegranates are both sweet and sour, and have good tannic structure and acidity, so if yours taste too sweet, add a firm squeeze of lemon to the dish to bring back its zest. The origins of this dish are Jewish, and it's very easy to make."

Serves 6

Preparation 15 minutes

Cook 45 minutes

1 kg / 2 lb chicken pieces, with some skin left on
flour for dredging
3 tbsp sunflower oil
200 g / 7 oz / 1½ cups chopped onion 1 tsp coriander seeds, crushed
½ tsp dried summer savory or mild thyme, or 1 tsp fresh
2 bay leaves
240 ml / 8 fl oz / 1 cup water
360 ml / 12 fl oz / 1½ cups fresh pomegranate juice
the seeds of 1 pomegranate
salt and freshly ground black pepper

Dredge the chicken pieces lightly in flour, shaking off any excess. Heat the oil in a sauté pan large enough to fit all the chicken in one layer. Brown the chicken on all sides over medium heat, turning once or twice, about 12-15 minutes.

Stir in the onion and cook with the chicken for 5 minutes or until the onion starts to soften. Add the coriander seeds, herbs, water and half of the pomegranate juice, stirring well. Season with salt and pepper. Bring to the boil, lower heat and simmer for 30 minutes, turning the chicken occasionally, until the juice runs clear when a knife is inserted in the thickest part of the chicken.

Remove from the heat and stir in the remaining pomegranate juice. Check the seasoning. Sprinkle with the pomegranate seeds and a few leaves of fresh thyme before serving.

Recipe from Tasting Georgia© Carla Capalbo 2017 Interlink Publishing 



The publishers are offering four copies of this book to EYB Members in the US and UK (two for each region). 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 April 25th, 2018.

Work begins on Modernist Pizza

 Modernist Bread

It took six years for Nathan Myhrvold to follow up his groundbreaking world Modernist Cuisine with Modernist Bread, which was published last year. You might expect Myhrvold to rest for a bit, but he's already at work on another project titled Modernist Pizza

In an announcement on the Modernist Cuisine website last Saturday, the team announced that Myhrvold and Francisco Migoya, who co-authored Modernist Bread, along with the rest of the Modernist Cuisine team, "are busy conducting extensive research, testing long-held pizza-making beliefs, and working to understand the differences between different styles of pizza (as well as the best ways to make each one)."

The team wanted to include pizza in Modernist Bread, but since the book was already a whopping 2,600 pages, they didn't feel they could do the subject justice without greatly expanding the book. They did include a couple of recipes for pizza  in that book, but in the new one they will expand  to cover all aspects of the genre, including thick and thin crusts, toppings, types of ovens, and more. 

We can expect the same level of research and detail for this book that made up the previous comprehensive (and expensive) multi-volume editions. No release date was set in the announcement, but if you just can't wait for a slice of Modernist Pizza, you can order a few limited-edition photographs now. 

Guerrilla Tacos by Wesley Avila

Guerrilla Tacos: Recipes from the Streets of L.A. by Wes Avila draws on his Mexican heritage as well as his time in the kitchens of some of the world's best restaurants to create taco perfection in this his debut book.

Los Angeles is known for its wealth of taco trucks and somehow Avila's Guerrilla Tacos has managed to win almost every accolade there is, from being crowned Best Taco Truck by LA Weekly to being called one of the best things to eat in Los Angeles by LA Times food critic Jonathan Gold.

The native Angeleno's approach stands out in a crowded field because it's unique; the 50 base recipes in this book are grounded in authenticity but never tied down to tradition. He uses ingredients like kurobata sausage and sea urchin, but his bestselling taco is made from the humble sweet potato. From basic building blocks to how to balance flavor and texture, with comic-inspired illustrations and stories throughout, Guerrilla Tacos is the final word on tacos from the streets of L.A.

Special thanks to Ten Speed Press for sharing the Fried potato taquito with our members today and for providing one copy of this book in our contest below (US only). Eat Your Books is providing an additional copy to members worldwide. 

Fried potato taquito
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I can eat, like, six of these. You can make these and leave them in the fridge and eat them the next day. Just like a party snack-my version of the Cielito Lindo fried beef taquito. Probably my oldest memory of eating taquitos in my life is from Cielito Lindo. It's an L.A. institution, on the corner of Cesar Chavez and Alameda at the entrance to Olvera Street. I love that place. They still make my favorite taquito. If somebody asked me what my favorite taco in L.A. is, I'd say that.

Avocado-tomatillo salsa

  • 1 pound tomatillos (preferably tomatillos milperos, the small purple-colored ones about the size of a quarter), husked and rinsed
  • 2 avocados, pitted and peeled
  • 4 serrano chiles, stemmed
  • 6 garlic cloves, peeled
  • 1 bunch of cilantro (reserve a few sprigs for garnishing the tacos), ends torn off (grab the bunch about 3 inches above the end of the stem and twist like you're ringing a towel, and discard the ends)
  • Kosher salt
  • 4 to 6 limes


  • 4 pounds any starchy potato, such as Yukon golds or russets
  • 11⁄2 pounds unsalted butter, at room temperature
  • Kosher salt
  • Freshly ground black pepper
  • 12 large (6-inch) corn tortillas, warmed (see page 29)
  • 1⁄4 cup lard
  • Sea salt
  • 2 cups rough-cut or grated aged cheddar cheese

To make the avocado-tomatillo salsa: In a food processor, combine the tomatillos, avocados, serranos, garlic, and cilantro and season with salt. Juice the limes on top. Cover the processor and hit it three or four times-pop, pop, pop-then let it blend a while. You'll start to see the seeds but keep it chunky. Taste it and season with more salt. Set aside.

Bring a big pot of salty water to a simmer. Throw in the potatoes and cook them thoroughly, about 17 minutes. Actually, you kind of want to overcook them. When they're super-soft, drain the potatoes in a colander. When the potatoes are cool, use a paring knife to peel them. Place the peeled potatoes in a big bowl and mash them roughly-you want to keep some of that texture and chunkiness. Add the butter and season with kosher salt and pepper.

Add 3 tablespoons potatoes to each of the tortillas and roll them into taquitos about 11⁄2 inches in diameter.

In a 12-inch cast-iron skillet over medium-high heat, melt the lard. Add the taquitos and cook until golden brown, 4 to 6 minutes. Place the taquitos on a wire rack to cool and immediately season with sea salt. When the taquitos are cool enough to eat, garnish them with a good portion of salsa and cheddar on top. Serve immediately.

Reprinted with permission from Guerrilla Tacos, copyright © 2017 by Wes Avila, with Richard Parks III. Published by Ten Speed Press, an imprint of Penguin Random House LLC.  Photographs copyright © 2017 by Dylan James Ho and Jeni Afuso Illustrations copyright © 2017 by Michael Hirshon

The publisher is offering one copy of this book to EYB Members in the US and EYB is providing one copy 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 April 23rd, 2018.

Corsica by Nicolas Stromboni

Corsica: The Recipes by Nicolas Stromboni is a beautifully photographed book celebrating all that is Corsican. Far more than a collection of recipes, the pages here also reflect the people and the landscape of this island while exploring eighty incredible recipes designed to be prepared in anyone's home kitchen.

Relatively unexplored by visitors from outside Europe (although it attracts an estimated three million from France annually), Corsica is a Mediterranean island steeped in rich food culture. With incredible geography ranging from the mountains to the plains and the stunning coastline, Corsica has long been a well-loved idyll for those in the know. It is also home to a unique cuisine that blends the best of French and Italian food and that respects its homegrown produce: citrus fruits, grapes, chestnuts, cheese, herbs, fish, seafood, and charcuterie.

Tucked within the recipes are portraits of those who live and work there, and those instrumental in maintaining Corsica's rich food culture. You will meet cheesemaker, Jean-André Mameli, and learn his technique for making Brocciu cheese, a sheep's or goat's milk cheese. Then recipes utilizing the cheese such as Artichokes with Brocciu cheese or Chestnut polenta follow. Other portraits include those of fishermen, farmers, cooks, restauranteers and more. 

A Fiadone (a bottomless cheesecake), E Frappe (a light and delicate sweet fritter), and Polpetti in salsa rossa (veal meatballs) are other examples of dishes here along with myraid seafood and vegetable dishes. While immersing ourselves in the cuisine, we also learn about Corsica's donkeys, wine, hazelnut growers, food vocabulary and so much more. 

The Pork cutlets and Ciaccia, a dreamy potato and cheese pie, were both simple and delicious and need to be made again soon. This gorgeous book has put Corsica on my list of destinations to experience and until then I must be content to study its photos and recipes and dream.

Special thanks to Smith Street Books for sharing the following recipe with our members today as well as providing four copies of this book in our contest below open to our members in the US (2 copies) and New Zealand and Australia (2 copies).

Murtoli tart recipe by Jean Neel
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Serves 4

Equipment: an electric mixer, an ovenproof dish, a tart ring base

  • 50 g (1¾ oz) plain (all-purpose) flour
  • 50 g (1¾ oz) ground hazelnuts
  • 100 g (3½ oz) butter
  • 100 g (3½ oz) smoked Sartène cheese or parmesan cheese, grated
  • 1 egg
  • 2 eggplants (aubergines)
  • 2 zucchini (courgettes)
  • 3 onions
  • 8 tomatoes
  • 190 ml (6½ fl oz/¾ cup) olive oil, plus extra for drizzling
  • salt and pepper
  • 350 g (12½ oz) fresh brocciu cheese or firm ricotta
  • 10 g (¼ oz) marjoram and mint

The day before

In an electric mixer, combine the flour, ground hazelnuts, butter, cheese, egg and 2 teaspoons water. Form into a smooth ball. Cover with plastic wrap and refrigerate overnight.

On the day

Preheat the oven to 180°C (350°F).

Cut the eggplants, zucchini, onions and tomatoes into 5 mm (¼ in) slices and lay them, overlapping, in an ovenproof dish. Moisten with a drizzle of olive oil and season with salt and pepper. Bake for about 25 minutes.

Reduce the oven temperature to 160°C (320°F).

Roll out the dough to a 5 mm (¼ in) thick circle and line the base of a tart tin. Prick with a fork and bake until light brown.

Return the oven temperature to 180°C (350°F). Mash the brocciu with a fork, then incorporate the olive oil and herbs. Season with salt and pepper.

Carefully arrange the roasted vegetables on the pastry, alternating the layers with brocciu. Scatter over a few pieces of brocciu to finish and bake for 20 minutes.

To drink A rosé from Clos Canarelli.

Notes: I owe this recipe to Jean Neel, when he was the chef at Domaine de Murtoli, in Sartène. My friends and I were truly addicted to his cheese and hazelnut sable pastry in particular.

Of course, this recipe is seasonal, but I admit that when in winter I have the desire to recreate the ambiance of that vineyard on my plate, I crack and use vegetables that aren't quite from the right season...but the pastry, that's always there. This dish can be served warm or cold.

Recipe excerpt courtesy of Smith Street Books from Corsica: The Recipes by Nicolas Stromboni. Photography by Sandra Mahut. 

The publisher is offering four copies of this book to EYB Members in the US, NZ and AU.   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 April 22nd, 2018.

Kindle Deals - March 18, 2018

Act quickly if any of these cookbooks interest you, as I'm not sure how long they will remain on sale. Newer additions to this list begin at the top. I will update during the week and re-share on social media so check back.

Please note books range from .99 to 9.99 (the higher priced kindle books are typically more expensive for hard copies i.e., new titles and Thomas Keller and the like). Our links are universal and should take you to UK, CA and other Amazon sites. 

A reminder that I am continually updating our 2018 preview post, you may wish to bookmark that post in your browser for future reference and be sure you have entered all our giveaways. Our social media buttons can be found on the right lower sidebar of our home page along with links to our affiliate stores that help support the site and indexing efforts.

Most likely ending soon:


Titles still on sale from prior week:


Special Offer from Interlink Books

Throughout the month of March Interlink Books will be celebrating women's voices and actions, especially those of the new generation of rising young activists who are not afraid to speak truth to power, challenge media, and fight for social justice, women's rights, and against unjust civil and human rights laws.

With every order you place, you will receive a surprise gift (a novel, a cookbook, a memoir, or a history book) selected by an Interlink staff member to suit your taste (one book per order valued at $15 to $30). Just visit one of the following websites:,,, or www.palestineonaplate.netto place your order. You can also do so by calling 1-800-238-LINK.

Here is a look at a few of my favorite Interlink titles:

The Immigrant Cookbook: Recipes That Make America Great
is a beautiful book collected and edited by Leyla Moushabeck. Immigrant chefs contributed their stories and recipes to create this treasured volume. It made my best cookbooks of 2017 list but to call it a cookbook doesn't seem quite right - it is so much more than that. Read more about this book in my review.

The Aleppo Cookbook: Celebrating the Legendary Cuisine of Syria
by Marlene Matar is "a loving tribute to a little-known cuisine rich in flavors and traditions." Marlene Matar captures the beauty of Aleppo within the pages of this book and the love she has for this war-torn city is palpable. It breaks my heart that such a truly vibrant, visually stunning city has been reduced to rumble. It is my fervent hope that it can return to its former glory. With books like Cook for Syria, Soup for Syria and this beautiful book, we can all learn to appreciate and feed our hunger with knowledge of other cultures. With knowledge and understanding comes acceptance, tolerance and eventually love and appreciation. For more information on this title see my review and interview with Marlene.

Purchasing #CookforSyria Recipe Book will be a gift to yourself. It is not only a spectacular cookbook, but also provides the satisfaction of donating to help the Syrian humanitarian effort as all profits from the sale of this book is donated to charity.

Soup for Syria: Recipes to Celebrate Our Shared Humanity by Barbara Abdeni Massaad which was released in October of 2015 with a similar goal - to help those in need using food as a medium. At our very core, we all have the same basic needs: shelter, food and the knowledge that our loved ones are safe and healthy. Most of us are fortunate that we enjoy these things on a daily basis. The food community has found a way to help those whose basic needs have been obliterated. Food is a universal comfort and now a tool to spread awareness and raise money for aid. For more information on these books, see our post.

Wild Honey and Rye: Modern Polish Recipes by Ren Behan shares recipes that are approachable and appealing from something as basic as a Soft cheese with honey and walnuts on rye to pages devoted to pierogi all the way to her beautiful, homey Polish apple cake. This book is a feast for the eyes and the appetite. I have a few polish cookbooks in my collection, but this book tops the list as my favorite. If you buy one book on this cuisine, let it be this one. Our promotion for this title will share more information along with an interview with the author. The giveaway is still open so be sure to enter.


Coastline: The Food of Mediterranean Italy, France and Spain by Lucio Galletto and David Dale is a spectacular collection of stories, debates, beautiful images and delicious Mediterranean recipes covering salads, pasta sauces, pizza and pies, soups and stews, feasts and desserts from the fishing villages, farms and cobbled squares around the golden crescent. For more information on this title, please see my review post.

Adequate words do not exist to describe the vibrancy of Shane Delia's East/West: A Culinary Journey Through Malta, Lebanon, Iran, Turkey, Morocco, and Andalucia. To say it is beautiful is an understatement of epic proportions. For more information on this book, see my earlier review.

Other titles that I love include: Tasting Georgia (promotion coming soon), Mouneh being republished by Interlink in April, and Passione (promotion coming soon). 

A link to Interlink's international cookbook selection can be found here but be sure to check out all their titles as they publish far more than cookbooks.

Zingerman's Bakehouse by Amy Emberling and Frank Carollo

Since 1992, Michigan's renowned Zingerman's Bakehouse in Ann Arbor has been feeding hungry locals and travelers from across the United States. In celebration of their 25th anniversary, Amy Emberling and Frank Carollo decided to share 65 of their well-tested, carefully detailed recipes in a stunning cookbook, Zingerman's Bakehouse: Best-Loved Recipes for Baking People Happy.

From the opening pages that begin with their appreciations, to the introductions of the bakers, to the perfect exhaustive manner in which they approach each recipe, their love of what they do is palpable. It is also evident that they want their readers to be successful - see the first chapter "setting the stage for successful baking" and the myriad tips and hints throughout the book.

Detailed instructions accompany each recipe from their sourdough starter, savory Pogácsa (the iconic Hungarian roll) to flaky Rétes (sweet and savory strudel). Recipes include bagels, pies, cookies, their famous breads (from sourdough to rye), soups, rolls and more.

I made the New deli crumb cake several months ago and it thankfully disappeared  because it was dangerous to have around. Equally dangerous were the Obama buns (pecan sticky buns). Recently, I bought a Detroit style pizza pan and on page 89 of this book there is a recipe for Detroit style pizza that is calling my name.

In these pages the authors left nothing on the table - successes, failures, secret recipes - it is all here waiting for us to devour. Beautiful photographs, fun narrative and perfect recipes, what more could you ask for in a cookbook. For those in the Ann Arbor area, the Bakehouse offers classes. Who wants to drive to Ann Arbor with me? Bake trip! 

Special thanks to the publisher, Chronicle for sharing the recipe for Walnut and currant rugelach below for our members to try now. Be sure to scroll to the bottom of this post to enter our contest to win one of three copies of Zingerman's Bakehouse.


Walnut and currant rugelach
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

Makes 16 rugelach

Rugelach are the most popular and well-known Jewish cookies in the United States and are definitely the most popular Jewish cookies we make at the bakery. This version is a mix between a cookie and a pastry, with a delicate and flaky dough (two-thirds of the dough is fat-butter and cream cheese) encasing special fillings, sprinkled with sugar, and baked until golden brown.

Rugelach evolved from the Eastern European Jewish cookie called kipfel. In the early 1950s, the name "rugelach" appeared, and now it has taken over. The word seems to come from rug (Slavic for "horn") and lakh (a diminutive plural), thus "little horns."

The original cookie was made with a yeasted dough. The now very common unleavened form was first introduced in the United States in the 20th century because it was easier to make and stayed fresh longer than the yeasted version. The use of cream cheese in the dough started in the early 1950s.

The popularity of rugelach is surprising to us because they're plain looking, without a lot of eye appeal. People who have never tried them are shocked at how good they are. Rugelach can be made in many different flavors-apricot, raspberry, and chocolate, to name a few. This is our most popular flavor-walnuts and currants.


  • Unsalted butter, room temperature 3/4 cup 170 g
  • Philadelphia cream cheese, room temperature 3/4 cup 170 g
  • Sea salt 1/2 tsp
  • Pastry flour 1 cup plus 3 Tbsp 170 g


  • Walnuts 1/2 cup 55 g
  • Currants 1/3 cup plus 1 Tbsp 55 g
  • Granulated sugar 1/3 cup 65 g
  • Ground cinnamon 1 tsp


  • Unsalted butter, melted 1/4 cup 55 g
  • Ground cinnamon 1 Tbsp
  • Granulated sugar 1/2 cup plus 2 Tbsp 140 g

Make the Dough

1. Using a stand mixer fitted with the paddle attachment, cream the butter, cream cheese, and salt. Mix until well combined but not airy. Add the flour and mix until fully incorporated.

2. Remove the dough from the mixing bowl and flatten out into an even disk about 8 in [20 cm] in diameter. Wrap in plastic wrap. Refrigerate for at least 30 minutes. The dough needs to chill completely before it is rolled out.

Make the Filling

1. Toast the walnuts on a sheet tray in a 325°F [165°C] oven for 10 to 15 minutes, or until they're a deep golden brown. Let cool, then chop them in a food processor or with a knife until they are the same size as the currants.

2. In a medium bowl, mix the walnuts, currants, sugar, and cinnamon together. Set aside.

Assemble and Bake the Rugelach

1. Preheat the oven to 350°F [180°C].

2. Remove the dough from the refrigerator and unwrap it. Lightly flour a work surface and place the disk of dough on it. Lightly flour the top of the dough and roll the dough into a 14-in [35-cm] circle about 1⁄8 in [4 mm] thick. Keep moving the dough as you're rolling it to make sure it doesn't stick.

3. Brush the surface of the dough with melted butter and spread the filling mixture on it evenly. With a pastry wheel cutter, cut the dough circle into 16 even, triangular wedges. Starting at the outer edge, roll each piece to the center. The resulting cookie will look like a crescent or a little horn.

4. Mix the cinnamon and sugar. Place the rolled rugelach on a parchmentlined baking sheet, brush the tops with melted butter, and sprinkle with cinnamon sugar. Bake for 28 to 30 minutes. The rugelach should be golden brown and flaky.

Recipe reprinted with permission from Zingerman's Bakehouse by Amy Emberling and Frank Carollo. Chronicle Books. Photo credit: Antonis Achilleos.


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 April 21st, 2018.

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