The Bread Collection with Emile Henry Loaf Pan

Like most bakers, I find inspiration in each publication that the Bake from Scratch folks release. I don't mind that recipes are available online or in the magazines, when the book is released I must have it. Having all the recipes in one gorgeous volume makes me happy. One of their latest compilations is The Bread Collection: Recipes for Baking Artisan Bread at Home which shares 130 plus recipes from tea loaves to angel biscuits. (Look at the cover below and know that just now I tried to brush off the crumbs on the cover and was trying to remember what I had eaten.)

 

If you would like to see a sampling of the recipes inside, many can be found on the Bake from Scratch website which we have linked to as a part of the book's index. Certain of these recipes had been indexed and linked previously as part of the magazine indexes. Warning: The Bananas Foster monkey breads are dangerous make them at your own risk and be sure you have your eating pants nearby. Tomorrow is a meeting at my son's school and I will be baking a few things from this book to take as a holiday gift for the staff. If you need me, I'll be covered in flour and will updated this post soon with photos.

Emile Henry stoneware looks great on your table and produces perfect results for all your baking needs. There are many loaf recipes in The Bread Collection and Emile Henry has a gorgeous covered loaf pan for one grand prize winner in our giveaway below.

One of my favorite Emile Henry products is their potato pot. This stoneware delivers potatoes that are crispy all over - shake the pot instead of flippin (this piece can also be used for bread). Recently, they have released a new color, linen which I am coveting. 

This book and pan are a part of my Gift Guide this year and the book is on my best books of 2018.

 


The publisher is offering two copies of The Bread Collection and Emile Henry is providing a covered loaf pan in our giveaway below opened to EYB Members in the US . Two of the entry options are to answer the following questions in the comments section of this blog post.

Which recipe in the index would you try first?

Which product at Emile Henry would you love to try out?

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 January 21st, 2019.

 

Special thanks to 83 Media for providing a copy of The Bread Collection to me for review as well as Emile Henry for sharing a covered loaf pan for review.

The Savoy Cocktail Book

The Savoy Cocktail Book: The Classic Bar Manual by Harry Craddock delivers everything you need to know about choosing and mixing drinks in this rare and highly collectible volume. Written by a legendary mixologist, it's the ultimate bartender's book, bursting with 750 recipes. Consisting mostly of cocktails, it comprises nonalcoholic drinks as well as sours, toddies, flips, egg nogs, slings, fizzes, coolers, rickeys, juleps, punches, and a myriad of other delectable refreshments. Extensive coverage of wines introduces the products of Bordeaux, Burgundy, and Champagne, as well as Rhine wines, port, and sherry.

 

This special edition reprinted by Dover Publications is illustrated with unique color images from the original 1930 publication with dozens of period drawings that imbue the book with a lively Jazz Age spirit. A splendid gift for bartenders and housewarming parties, it's also a fine and comprehensive addition to home bars and libraries. The 1985 edition is indexed (as well as follow up editions) and we are in the process of updating this index for our members. 

The Savoy Cocktail Book is the perfect hostess gift this holiday season - by itself or coupled with a bottle of spirits. Please remember to enter our Dover Publications promotion for How to Bake and Anolon springform pans

Thanks to our friends at Dover Books we are pleased to share a worldwide giveaway for The Savoy Cocktail Book below. If you are planning holiday shopping for book lovers or yourself, Dover is offering our members 25% off of their cookbook collection using this link and the code: WRBY. 



 

The publisher is offering two 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.

What is your cocktail of choice?

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 January 31st, 2019 (the day the 25% code expires at Dover Publications).

Instant Pot Prize Package

Today we have a promotion on Ivy Manning's Instant Pot Italian: 100 Irresistible Recipes Made Easier Than Ever and Instant Pot Miracle 6 Ingredients or Less: 100 No-Fuss Recipes for Easy Meals Every Day that includes a giveaway of an Instant Pot DUO Plus 60, 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer to give those books a workout.

Italian food is a perfect partner for your Instant Pot. Rich and meaty braises, one-pot pastas, risotto, stuffed artichokes, and so much more can be made quickly freeing you up for other pressing matters. This authorized cookbook offers 100 delicious, sure-to-please recipes for weeknight cooking and beyond. Recipes take advantage of the Instant Pot's many settings, allowing you to perfectly sauté and simmer a variety of dishes with just the push of a button. Long-cooking foods like grains and beans (Fall farro with pears and walnuts, Corona beans with tomato and sage) as well as slow stews and braises (Tuscan beef stew, Chicken with creamy artichoke sauce) finish in half the time of stovetop cooking. But other hacks and surprises abound, too - set-it-and-forget it recipes for focaccia, quick pickles, no-oven-required cakes and cheesecakes, and even DIY ricotta.

Our  takes you inside Instant Pot Italian: 100 Irresistible Recipes Made Easier Than Ever and shares the following 

 

What could be easier than getting meals on the table with a push of a button? Doing it with only six ingredients or less. This book which is also authorized by Instant Pot offers no-fuss recipes that complement the many functions of the multi-cooker. Recipes include braises, soups and stews, healthy breakfasts (for anytime of day), pastas and grains, and more. For even more convenience, one-pot recipes are noted with icons throughout, and some versatile recipes can be made using either the Instant Pot's pressure-cook or slow-cook function, so you can cook according to your schedule. "Tasty tips" and serving suggestions offer even more flexibility to make the most of ingredients you already have on hand. 

Our  takes you inside Instant Pot Miracle 6 Ingredients or Less: 100 No-Fuss Recipes for Easy Meals Every Day and shares the following 

 

Instant Pot is the iPhone of multi-cookers. Every time you turn around there is a new exciting feature or product. Whether you have the Instant Pot Ultra 6 Qt 10-in-1 Multi- Use Programmable Pressure Cooker; the Instant Pot DUO Plus 60, 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker (see my review here); the Instant Pot Duo Mini 3 Qt 7-in-1 Multi- Use Programmable Pressure Cooker (see my review here); or one of the other models, you want to make better use of this time and space saving machine and Ivy's books will surely help. 

We've tagged all related Instant Pot posts with #instantpot so you will be able to click that link and see articles, cookbook recommendations and more. 


The publisher is offering a set of Ivy's books with Instant Pot providing one Instant Pot DUO Plus 60 to an EYB Member in the US or Canada. One of the entry options is to answer the following question in the comments section of this blog post.

What is the first thing you would like to learn to make in an Instant Pot?

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 January 20th, 2019.

Five Seasons of Jam by Lillie O'Brien

Lillie O'Brien began her culinary career as a pastry chef working for Fergus Henderson. After five years at St. John Bread and Wine, she opened her own shop London Borough of Jam in 2011. Lillie's preserves are made in small batches, and cooked for a shorter time rather than generic brands, producing an honest, unadulterated flavour that is fruit-driven, rather than sugar-driven. Her debut cookbook Five Seasons of Jam shares her recipes and her passion for jam perfection.   

Jam cannot be rushed. These preserving recipes may be short on the page, but they're designed to stretch time, from when you first find and organize the ingredients, to when you stir the pot slowly and lovingly, then spread it on toast, and take the first magical bite.

These innovative recipes, bubbling with fruit, nuts, herbs and spices, are separated into 5 seasons:

  • ALIVE/spring- blossoming florals and awakenings (Peach & Fig leaf Jam, Salted Cherry Blossom, Wild Garlic Pesto)
  • HOT/summer - vivid sweetness (Nectarine & Thyme Jam, Strawberry & Wild Fennel Jam, Pickled Walnuts)
  • BLUSH/early autumn - smoky warmth and rich spice (Blackberry & Cocoa Nib Jam, Elderberry & Pomegranate Molasses, Tomato Jam, Marjoram Jelly)
  • BARB/late autumn - robust and bristling (Pear & Masala Jam, Pumpkin Jam, Damson Cheese)
  • FROST/winter - biting, dark and cosy (Preserved Lemons, Seville Orange & Chamomile Marmalade)

This title is packed with gorgeous photographs and very approachable recipes. Special thanks to Kyle Books for sharing the following recipes with our members as well providing three copies of this book in our giveaway below. Please note that the kindle version of this book is on sale right now on US Amazon and Amazon CA,.

 

Spring: Gariguette strawberry & white balsamic jam
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Hailing from south France, the Gariguette strawberry has a beautiful perfume-like smell that will take your jam to the next level. Lillie suggests serving this jam with goats' milk yogurt.

  • 1.2kg Gariguette strawberries
  • 800g caster sugar
  • 100ml white balsamic vinegar
  • pinch of pink sea salt

1. Hull the strawberries and cut them in half. I like to keep them in halves so that you still have largish pieces when the jam is cooked.

2. Put the strawberries in a preserving pan and set over a low heat so that they start cooking and release some juice.

3. Slowly add the sugar, vinegar and salt and bring to the boil. Cook for 10 minutes or until the jam reaches setting point, 105°C/220°F on a sugar thermometer.

4. Remove from the heat and leave to rest for 5 minutes, stirring every few minutes so that the natural pectin is distributed evenly. Pour into warm sterilised jars and seal immediately. Store in a cool dark place.

Summer: Blackcurrant & almond jam
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Currants can be quite acidic. We love that Lillie added in not only sweet sugar, but smooth, fatty almonds to round out the tangy flavor of this summer jam.

Makes 7 x 220g jars

  • 1.2kg blackcurrants (you can include the leaves if you have some)
  • 700g caster sugar
  • 200g whole almonds, roughly chopped
  • 1 vanilla pod, cut in half lengthways and seeds scraped out
  • juice of 1 lemon

1. To prepare blackcurrants, gently wash them and remove any large stalks or brown leaves, but leave in any green leaves as they are very flavoursome and will add lots more depth to the jam.

2. Gently strain off any excess water and put the blackcurrants and any of their leaves (roughly torn) in a heavy-based saucepan with the scraped vanilla pod and seeds. Set over a low heat and cook until the fruit starts to break down, then add the sugar, almonds and lemon juice and slowly bring to the boil. Cook for about 8 minutes or until the jam reaches setting point, 105°C/220°F on a sugar thermometer. Because blackcurrants are high in pectin this jam doesn't take long to cook so keep an eye on it. Pour into warm sterilised jars and seal immediately. Store in a cool dark place.

Winter: Apple & rosé wine jelly
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With some wine in the mix, this apple jelly is truly special and a great addition to a cheese board.

Makes 5 x 220g jars

  • 1.2kg Granny Smith apples
  • 1 unwaxed lemon
  • 1.8 litres water
  • 270ml rosé wine
  • 1.2kg caster sugar

1. Wash the fruit and slice the unpeeled apples and lemon into quarters, then slice each one in half. Put in a heavy-based saucepan with the water and bring to the boil. Reduce the heat to a simmer and cook, covered, for 45 minutes.

2. Add the wine, cover the pan with a lid and simmer for a further 20 minutes. (Keeping the lid on means the alcohol won't evaporate.)

3. Strain the mixture through cheesecloth suspended over a bowl overnight. Don't squeeze the bag as it will make the jelly cloudy.

4. The following day, discard the pulp (put in your compost) and measure the strained liquid. You should end up with approx. 1.3 litres of liquid.

5. Pour the liquid into a preserving pan, add the sugar and slowly bring to the boil. Boil rapidly for 10-15 minutes, until the jelly reaches setting point, 105°C/220°F on a sugar thermometer. Pour into warm sterilised jars and seal immediately. Store in a cool dark place.

TIP

Play around with adding any leftover alcohol you may have hanging around. You could try a herby vermouth, which would pair perfectly with the tart apples and sugar.

Five Seasons of Jam by Lillie O'Brien © 2018 Kyle Books, photographs © Elena Heatherwick.

 

 

The publisher is offering three copies of this book to EYB Members in the US 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 January 18th, 2019.

Searing Inspiration - Swiss Diamond Braiser & Immersion Blender

There are certain tools in my cookware arsenal that I use repeatedly: a chef's pan and my immersion blender. Equally, there are two techniques that I rely on to bring flavor and variety to my meals - a great sear (to quote Anne Burrell "brown food tastes good" and a luscious sauce. Susan Volland's books Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors and her latest, Searing Inspiration: Fast, Adaptable Entrées and Fresh Pan Sauces cover both of these techniques brilliantly. 

For over two decades, Susan wrote for magazines, developed original recipes for corporations, ran behind-the-scenes food production for television shows, worked alongside world-class scientists and food innovators (Modernist CuisineModernist Cuisine at Home), and taught as an adjunct professor at a culinary college. Mastering Sauces clocked in at nearly 500 pages with 400 plus recipes and named Best of 2015 by the WAPO, Chicago Sun Times and Seattle Times. This title is my go to for sauce inspiration. Two year laters, she continues to inspire with Searing Inspiration which shares nearly 70 recipes for fast entrées and pan sauces. All the sauces in this book are built on a base of "fond" those sticky brown bits left in the pan that we non-chefs learned about on Food Network.

This title is going straight to my kitchen bookshelf so I can refer to it often. Week days are packed (and let's be honest so are weekends), so when time is crunched, I will whip up some kielbasa and a simple side dish. Susan has a recipe to level up that to-go emergency meal - kielbasa with ketchup and curry sauce. Now I won't feel so guilty when I have to resort to kielbasa.

There is a pork roast in the oven as I'm working on this piece and instead of going the easy route with barbecue sauce - I'm going to whip up the sour cream and sauerkraut sauce from  Searing Inspiration to serve with my roast. This will be something new and exciting instead of the same old pulled pork.

Susan is sharing one of her recipes below with our members and I think that just might be tomorrow's dinner because it looks fantastic.

Chicken with garlic, greens, and salty cheese
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Bonne femme is a classic French cooking term that once described recipes made with ingredients that a "good woman" would always have on hand. I ran into the term again recently and it had me wondering what today's busy cooks might create from contemporary kitchen staples. I started with a list of ingredients my friends often buy: chicken, olive oil, garlic, greens, cheese, and nuts. Then I played around until I landed on this quick, satisfying seared and sauced dish. The salty cheese can be virtually any dry, aged, or crumbly cheese. I like toasted almonds here, but pistachios, walnuts, pepitas, and pine nuts also work well.

This sauce also goes well with: salmon, whole trout, pork chops, eggplant, and rustic bread (refer to the tables on pages 208-26 for cooking tips).

Yield: 2 large or 4 moderate servings

  • 1 to 1 1/2 pounds (450 to 675 g) boneless, skinless chicken breasts (2), sliced and pounded into thin scaloppini (see page 87)
  • Salt and freshly ground black pepper
  • 2 to 3 tablespoons all-purpose or rice flour for dredging (optional)
  • About 2 tablespoons neutral, olive, or avocado oil
  • 3 to 4 cloves garlic, sliced
  • 1/4 teaspoon red chile flakes, or to taste
  • 2 tablespoons red wine vinegar or sherry vinegar
  • 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Gris
  • 3/4 cup low-sodium chicken stock, preferably homemade
  • 1 cup loosely packed chopped hearty greens, such as kale, chard, or arugula
  • 2 tablespoons cold unsalted butter, cut into pats or small cubes (or substitute extra-virgin olive oil)
  • 2 tablespoons grated or crumbled salty cheese, such as feta, ricotta salata, aged goat cheese, or Parmesan
  • 2 tablespoons toasted almonds, coarsely chopped (optional)

Prep

Pat the chicken dry and season generously with salt and pepper. Dredge in the flour, if using, and pat off the excess.

SEAR

Heat a large skillet over medium-high heat. When it is hot, swirl in enough oil to coat the bottom. Arrange the chicken in the pan so the pieces are evenly spaced. They should sizzle the moment they touch the hot oil. (If there is not enough room in the pan for all of the pieces, cook them in batches, wiping the pan clean and starting with fresh oil as needed.) Brown the chicken on the first side, about 3 minutes, then flip, reduce the heat slightly, and brown the other side. The chicken doesn't need to be completely cooked through at this point. Transfer the chicken to a clean platter and keep warm while you make the sauce.

SAUCE

Discard the cooking oil and analyze the pan residue. Remove any unappealing bits or scorched flour and cool the pan slightly, then return the skillet to medium heat. Add some oil if the pan is very dry. Add the garlic and chile flakes and cook for about 20 seconds, until the aroma of the garlic has bloomed but it has not browned. Deglaze the pan with the vinegar, being careful not to inhale the fumes, or they may make you cough. Use a wooden spoon to dissolve the brown residue on the bottom of the pan. Add the wine and simmer until the aroma of raw alcohol is gone and the volume has reduced by about half. Add the chicken stock, return the chicken and any collected juices to the skillet, and simmer, flipping the chicken regularly, until it is cooked through, 3 to 4 minutes. Lift the chicken onto a clean platter or plates.

Simmer the sauce for a minute or two longer, until it is the consistency of gravy. It will thin slightly once the greens and butter are added. Stir in the greens, along with a pinch each of salt and pepper, and cook until they have just wilted but are still bright, about 30 seconds. Finish the sauce by stirring in the cold butter, a few pieces at a time, until just melted (or stir in the olive oil). Taste and adjust the seasoning with salt and pepper as needed.

Spoon the sauce onto the chicken and sprinkle with the cheese and the almonds, if using. Serve immediately.

Recipe excerpt used with permission of the author, photograph by Angie Norwood Browne from Searing Inspiration, ©2018 

Swiss Diamond has been very generous to our members with providing their products in our promotions. Today, they are offering in our giveaway below one of their Chef Pans with Lid and their Jet Mix Immersion Blender in Black. A high-quality pan is essential in searing and whipping up sauces. The chef's pan can be used for any number of dishes from searing up a steak to throwing together a one pot meal. 

One of the tools I often go to is an immersion blender. Face it, even the best chefs can end up with a lumpy gravy that needs to be rescued. I use my immersion blender for sauces and soups, purees and more. Instead of transferring a soup to stand blender and having to clean another piece of cookware, the immersion blender works beautifully. Swiss Diamond's Jet Mix Immersion Blender includes four interchangeable attachments: mixer, multi-purpose blade, whisk, & beater as well as a mini chopper.

I also love Swiss Diamond's stainless steel pans: 8 inch fry pan ,9.5-inch fry pan, 11 inch fry pan which are at an incredible price on Amazon at the links shared. Susan's book and one of these pans would be a great gift under the tree for any cook.

Special thanks to Susan who has provided an autographed copy of both of her books and to Swiss Diamond for providing their remarkable products in our giveaway below.  

 

The author is providing a set of her books and Swiss Diamond is providing one of their Chef's Pan with Lid and one Jet Mix Immersion Blender in Black for one EYB member in the US. Two of our entry options are to answer the following questions in the comments section of this blog post.

Which recipe in the index would you try first?

Visit Swiss Diamond's web page and leave a comment as to which of their products you would like to try.

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 January 20th, 2019.

Simply Good Food - 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, Simply Good Food by Neil Perry who is one of my favorite cookbook authors.

 

Neil Perry is one of Australia's leading and most influential chefs who has written a library of award winning books. He has managed several quality restaurants in Sydney and today concentrates on his seven restaurants in Sydney, Melbourne and Perth, and Rockpool Consulting. 

Simply Good Food shares recipes that won't require the dirting of every pot in the kitchen or a trip to a specialty market. Approachable, quality meals that can be made simply by the novice to the experienced cook. Barbecued spicy chicken, Crumbed veal steaks with eggplant and tomato salad, and Sweet and sour pork are a few examples of the types of dishes you will find here. The range of recipes include those with Mexican, Mediterranean and Asian influences as well as a generous sampling of desserts 

Our   takes a look inside this title featuring 

If you order this title before March 4, 2019, 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 three copies of this book to EYB Members in the US, UK, AU, and CA. 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 January 17th, 2019.

Holiday and Celebration Bread in Five Minutes a Day Promo with a Zojirushi Home Bakery Virtuoso Plus Breadmaker

When I shared promotions for Home Made Christmas (with a Le Creuset Dutch Oven)  and Set for the Holidays (with a Mauviel roaster) last week, I mentioned there was one additional holiday book from this season that blew me away. That book is Holiday and Celebration Bread in Five Minutes a Day: Sweet and Decadent Baking for Every Occasion by Jeff Hertzberg M.D. and Zoë François. This book made my best list of 2018 as well as my  gift guide.  


If you are remotely interested in bread baking, you are familiar with the Five Minutes a Day cookbook titles by Jeff Hertzberg and Zoë François. Their books have made bread and pizza making possible for millions of bakers who would otherwise shy away from tackling bread. Holiday and Celebration Bread, their latest, shares yeasted breads, doughnuts, rolls, coffee cakes, and other baked goods, many of which have global influences, and all perfect for any celebration or gift giving. 

Packed with baking tips and the authors' combined expertise this book shares recipes ranging from Greek cross-topped bread, Swedish tea ring, and Romanian Easter bread with ricotta custard to beignets and pita. The Raspberry star bread,  which we have linked below, is first on my list to make. I am so behind on all my baking self-imposed baking obligations including tackling my brioche from Modernist Bread to post about after the holidays. There is so much I want to bake (or cook) and so little time. I hope I live long enough to cross off all these delicious recipes on my to-bake list. 

Zoë François also shares many beautiful creations on her blog, Zoë Bakes

The recipe for the Raspberry star bread - Add this recipe to your Bookshelf (click the blue +Bookshelf button) can be found in our online link.

To celebrate this perfect holiday book, Zojirushi is offering one of our members a home bakery. One of the most used machines in my kitchen (outside of my oven and stovetop) is my Zojirushi BB-PDC20BA Home Bakery Virtuoso Plus Breadmaker. I use the dough setting for all my doughs - cinnamon rolls, bagels, breads, anything yeasted. It is a time and life-saver for me. I haven't baked a loaf in the machine yet or tried the jam setting but just for the dough setting alone it is this baker's dream machine.

Below are some of the technical specifics:

  • The Home Bakery Virtuoso® Plus Breadmaker bakes a traditional-shaped 2-lb. loaf of bread automatically. Dual kneading blades and additional heater on the lid ensures thorough kneading and even baking. Expanded healthy course options include Multigrain, Whole Wheat, Rapid Whole Wheat, Gluten Free, Salt Free, Sugar Free and Vegan.
  • Menu settings include: White, Whole Wheat, European, Multigrain, Gluten Free, Salt Free, Sugar Free, Vegan, Rapid White, Rapid Whole Wheat, Dough, Sourdough Starter, Cake, Jam and Homemade
  • 3 Homemade memory settings allow you to customize the knead, rise and bake times
  • Convenient 12-hour clock with 13-hour delay timer
  • European menu setting bakes light and savory breads that pair well with a variety of cuisines
  • Rapid courses allow you to bake a loaf of White or Whole Wheat bread in just 2 hrs. and 25 mins.
  • Includes a Liquid Measuring Cup, Nested Measuring Cups, Measuring Spoon and full color recipe book with 50 delicious recipes
  • Large viewing window to watch the process
  • cULus listed
  • Instruction manual and Recipe Book in English and French

I have been so busy using the dough setting that I didn't even realize there was a cake setting or sourdough starter! I have to try those features soon. 

 


St. Martin's Press is offering three copies of this book and Zojirushi is providing one grand prize winner with a Zojirushi BB-PDC20BA Home Bakery Virtuoso Plus Breadmaker. This contest is open to US addresses only. Two of the entry options are to answer the following questions in the comments section of this blog post.

Which recipe in the index would you try first?

Which product at Zojirushi would you like to find under your tree?

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 January 16th, 2019.

 

 

Special thanks to St. Martin's for providing me with a copy of Holiday and Celebration Bread and to Zojirushi American Corporation for providing me with a machine for review. have an earlier model that I have used for over five years and it is still going strong. With the addition of this second machine, I can now make double batches of dough for bagels and baking at the same time.  

Sweet Street - 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, Sweet Street: Show Stopping Sweet Treats and Rockstar Desserts by Anna Polyviou. This book made my best list of 2018 as well as my gift guide

Anna Polyviou is a bright star of the dessert world and head pastry chef at Sydney's Shangri-La Hotel where she transformed the pastry team by injecting a sense of fun, irreverence and youthful energy. Her sweet events are sell outs and her influence has spread across Australia's pastry unending the oft-times stuffy world of high end pastry.

In Sweet Street, her first book, Anna brings classic techniques and flavours out of the commercial kitchen and into the home kitchen in a way that invites rather than intimidates. Home cooks with a sweet tooth will find plenty of inspiration, instruction and encouragement in the 80+ recipes here.

Anyone who looks through this title and doesn't find a smile on their face, should check for a pulse. How can someone not smile when greeted with explosive colors, powerful flavour combinations and tempting desserts with every turn of the page. Anna provides detailed instructions for some of the multi-component desserts, and while some might take some planning and time, most of the recipes are attainable. Step out of the ordinary and jump into this fantastical world of desserts.  

Our   takes you inside this vibrant, modern title that 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 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, CA, 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 January 16th, 2019.

North Wild Kitchen by Nevada Berg

Named by Saveur magazine as the 2016 Blog of the Year and Best New Voice, North Wild Kitchen and its author Nevada Berg have become one of the voices spreading the spirit of Norway around the world. Written from her 17th-century mountain farm in rural Norway, Nevada's blog and Instagram feed offer a cornucopia of gorgeous-and achievable-ideas for home cooking and entertaining with the bonus that any of the recipes can work in both situations. 

In her debut cookbook, North Wild Kitchen: Home Cooking from the Heart of Norway, the self-taught cook shares her simple and charming approach focusing on seasonal food prepared brilliantly. This title combines rustic comfort with elegance. The photography is stunning with each dish styled to perfection by transforming simple, beautiful food into art without fuss. The beauty of Norway is well represented with every turn of the page revealing a peaceful sea scape, luscious landscape or inspirational plate of food. 

With dozens of mouthwatering recipes for Norwegian-inspired dishes, North Wild Kitchen features equally enticing photography of the food and the country's landscape. Each chapter focuses on a different aspect of Norwegian food culture-foraging, fishing, and farming; hunting, harvesting, and camping; baking, grilling, and frying. Along the way, Berg narrates the unique pleasures of Nordic life as she tends to her chickens, explores the outdoors, or sets a welcoming table. The author is both inviting and entertaining as she weaves her own experiences into each recipe, delivering a beautiful collection of good food and great living from the heart of Norway.

Prestel, the publisher, is sharing one of Nevada's recipes with our members today and providing three copies in our giveaway below.  

 

Bread is a dietary staple in Scandinavia. Norwegians, like most Nordic people, enjoy a range of hearty breads with whole grains, coarse flours, nuts, and seeds. is loaf is my own invention and a cross between Kneipp bread (kneippbrød), barley bread (byggbrød), and rye bread (rugbrød). Kneipp bread is a whole-wheat bread, named after the German doctor Sebastian Kneipp. e recipe made its way to Norway in 1895, when the Hansen Bakery was the first to get a license to bake it and sell it. It's the most commonly consumed bread in the country, which is why I used it as the base for this recipe. My version has a few more ingredients, including oats. It has well-rounded flavor and is oh-so-slightly sweet. e recipe makes two large loaves, so you can freeze one for later or even bake a half batch. 

 • makes 2 large loaves

  • 1 cup (120 g) rye flour

  • 1 cup (120 g) barley flour
  • 
 3⁄4 cup (90 g) quick-cooking oats
  • 2 3⁄4 cups plus 1 tablespoon (675 ml) lukewarm water
  • 1 1⁄4 cups (300 ml) milk
  • 5 1⁄2 cups (660 g) all-purpose flour, sifted
  • 3 1⁄2 cups (420 g) whole-wheat flour
  • 1 ounce (25 g) fresh yeast or 1⁄3 ounce (8.5 g) active dry yeast
  • 1 1⁄2 teaspoon salt
  • 3 tablespoons Norwegian dark syrup or light molasses

In a large bowl, combine the rye flour, barley flour, and oats. Add 2 cups (480 ml) of the lukewarm water and let stand for 30 minutes.

In a small saucepan, heat the milk until just warm to the touch.

In the bowl of a stand mixer fitted with the dough hook attachment, combine the white flour, whole-wheat flour, yeast, and salt. Add the warm milk, along with the remaining 3⁄4 cup plus
1 tablespoon (195 ml) lukewarm water and the dark syrup and knead on low speed until combined. Add the oat mixture and continue kneading for 5 minutes or until the dough becomes workable- it should be rather sticky.

On a floured surface, knead the dough a few times then shape into a ball. Transfer to a lightly buttered bowl, cover with a tea towel, and let rise in a warm spot for 45 minutes or until doubled in size.

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Divide the dough into two equal parts. On a floured surface, knead each ball of dough a few times then gently form into oval-shaped loaves. Using a sharp knife, make a couple of slits on the top of each loaf. Place the loaves on the prepared baking sheet. Cover with tea towels and let rise for 1 hour.

Dust the tops of the loaves with a little flour and bake for 40 minutes or until golden brown. Transfer to a wire rack to cool. Serve with your favorite toppings and store at room temperature in a resealable plastic bag for up to 2 days. Alternatively, place the cooled loaves in airtight plastic bags and freeze for up to 2 months.

 

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 January 14th, 2019.

December 2018 Cookbook Giveaway Roundup

Be sure to check out our 2018 Gift Guide for Cooks,
Bakers & Cookbook Lovers
 

First Annual Cookie Contest (Deadline 12/1 at 11:59pmEST)

Jenny's Picks for Best Cookbooks of 2018

Buy an EYB gift certificate and get a chance to win one of three book packages (open worldwide.)

 

It's the first of the month and that means giveaway roundup time. As a reminder, we have tagged each promotion with the specific region to make them easily searchable. Once you have found your region's tag - bookmark that search and you will never have to scroll through the long giveaway list again. To further help, I have set out the tags below with links to the proper searches. Click on your country (or, of course, worldwide) and you will have a listing of giveaways available to you. (Remember to save that search to your favorites).

If you are having any difficulties with entering our giveaways, our how-to post should be able to steer you in the right direction. I am working hard on providing more worldwide possibilities but again this lies in the publishers' hands.

November's new cookbook review was recently published and shares many links and general information as well including more information about and (certain of our promotions below have this added feature).

Have you joined our cookbook clubs? Read our latest summary and come have fun with us cooking and baking! Please note, Eat Your Books has been sharing your photos on our Instagram feed. If you would like to be tagged in your lovely photos, update your bio here at EYB to include your social media handles. You can edit your bio on your Profile page, accessed from the menu under your username at top right. When we choose photos, we can then check your bio for your Instagram handle. Other members have expressed an interest in following the members that make such beautiful food! Also, if you would like your EYB username shown when we post your photos in this monthly roundup, please add your username to your Facebook posts.

Our EYBDigital Program is in full force. For more information on EYBDigital see our updated EYBD Page

 



My Indian Kitchen
by Ashia Ismail-Singer features well-known traditional Indian dishes alongside a range of exciting, new Indian tastes and textures, all of which are easily made by the home cook. This title is beautifully photographed with vibrant dishes from Indian bread rolls to Sticky date pudding with caramel sauce. The publisher is offering three copies of this book to EYB Members in New Zealand in our contest which expires on December 1st, 2018. This book is part of our EYBDigital Program, buy the book before December 31st and you receive digital access to the full book on EYB. For more information see our EYBD Page.

La Boca Loca by Lucas Putnam and Marianne Elliot gathers together the most popular dishes from the restaurant into one colourful, tasty, revised collection. The book is an excellent guide to the essentials of a Mexican pantry and where to source ingredients in New Zealand but ingredients that are easily accessible in other areas of the world. The publisher is offering three copies of this book to EYB Members in New Zealand in our contest which ends on December 1st, 2018. This book is part of our EYBDigital Program, buy the book before December 31st and you receive digital access to the full book on EYB. For more information see our EYBD Page.
 

The Staub Cookbook: Modern Recipes for Classic Cast Iron pays tribute to the enameled cast-iron cookware of Staub, with 100 achievable, modern recipes from top chefs and bloggers from around the country. The publisher is offering three copies of this book to EYB Members in the US and Staub is offering one of those winners a Staub 12 inch skillet. Enter our contest before December 3rd, 2018.

Linda Miller Nicholson has shared all of her secrets in her debut cookbook, Pasta, Pretty Please which is equally stunning in content and photography. Step-by-step photographs are coupled with Linda's detailed instructions from "pasta dos and don'ts" to "how to choose the correct ricotta". As you will garner from the index, the range and uniqueness of her creations are inspiring but are not limited just to dough recipes. This title is one of our EYBD Books. Enter our giveaway to win a copy of this beautiful book with a gorgeous Anolon Dutch oven open to US members - with 3 winners. Our contest expires December 6th, 2018. This book is part of our EYBDigital Program, buy the book before December 31st and you receive digital access to the full book on EYB. For more information see our EYBD Page.

Home Cooking with Kate McDermott by Kate McDermott is the beloved author's second cookbook. We have baked Kate's pies in our Eat Your Books Cookbook Club and Home Cooking is one of our selections for January, 2019. Kate is touring in support of her book and her events are shared on our calendar. Enter our promotion to win a copy of this book with a grand prize winner receiving a Le Creuset Dutch oven open to the US. EYB is providing one copy of the book worldwide. Our giveaway expires December 6th, 2018. This book is part of our EYBDigital Program, buy the book before December 31st and you receive digital access to the full book on EYB. For more information see our EYBD Page.

Our baking giveaway features the Short Stack's The Baker's Box, Oaktown Spice's Baker's Delight Gift Set, Bushwick Kitchen's Bees Knees honey set, and Nielsen-Massey a jar of their pure lemon paste to one lucky EYB Member in the US. The  contest ends at midnight on December 3rd, 2018.

A Free Range Life: Together by Annabel Langbein and Rose Langbein brings together Annabel's years of kitchen wisdom and commitment to garden-to-table eating, with Rose's youthful enthusiasm for living and cooking sustainably and affordably, to create a guidebook for a fresh new approach to food. Find out more about this title in our promotion and enter our giveaway (NZ/AU) which expires onDecember 17th, 2018

Pie Squared: Irresistibly Easy Sweet and Savory Slab Pies by Cathy Barrow, today on its publication day. This book is part of our EYBDigital Program, buy the book before December 31st and you will receive digital access to a portion of the book on EYB along with two exclusive recipes from Cathy's upcoming titles, When Pies Fly. For more information see our EYBD Page. This book is also one of our Eat Your Book Cookbook Club titles later this year. Find out more and enter our giveaway which expires on December 13th, 2018.

 

In their first major book since the spectacular Zahav, Israeli Soul: Simple Essential Delicious by Michael Solomonov and Steven Cook goes straight to the food of the people - the great dishes that are the soul of Israeli cuisine. Another brilliant offering from the master filled with stunning photography and beautiful food. For more information see our promotion and enter our giveaway before December 13th. Events.

The latest gift from the incomparable Dorie Greenspan is Everyday Dorie: The Way I Cook which shares 175 recipes that are her favorites and will undoubtedly become ours as well. Dorie is touring in support of this title and her schedule is shared on our calendar and is one of our upcoming Eat Your Book Cookbook Club titles. Enter our giveaway open to US and Canada members which expires on December 15th, 2018. Events

Matt Moran's Australian Food: Coast + Country by Matt Moran features recipes that span the country food traditions of regional Australia to the rugged coastline, which offers amazing fresh seafood. This book is part of our EYBDigital Program, buy the book before December 31st and you will receive digital access to the full book on EYB. For more information on EYBDigital see our EYBD Page. Enter our giveaway open to US/CA/UK/AU which expires on December 15th, 2018.

Modern Baking: Cakes, Cookies and Everything in Between by Donna Hay is the belle of the ball in this year's lineup of baking titles and is one of our upcoming Eat Your Book Cookbook Club titles. The publisher is offering three copies of this book to EYB Members in the US, UK and AU in our contest which expires on December 18th, 2018.

Atelier by Marc Lepine is one of our EYBD titles. The Atelier restaurant serves a 12-course tasting menu every night, to every guest. They make substitutions to any dish for allergies, strong dislikes, and for vegetarians. The menu changes regularly, and guests tend to enjoy the surprise nature of the dining experience. The plates are perfectly appointed works of art. The cookbook reflects this creativity and brilliance. It is a book full of inspiration and geared toward those that wish to tackle higher-end techniques, fine dining and beautiful plating. This book is part of our EYBDigital Program, buy the book before December 31st and you will receive digital access to the full book on EYB. For more information on EYBDigital see our EYBD Page. Enter our contest open to US/Canada which expires on December 18th, 2018.

Supercharge Your Gut (Supercharged Food Series): 100+ Recipes from the Bestselling Author of Heal Your Gut by Lee Holmes is the follow-up to Lee Holmes' bestselling Heal Your Gut provides an in-depth survey of our most influential body part, based around a two-day-a-week gut maintenance plan and over 100 gut-loving recipes. This book is part of our EYBDigital Program, buy the book before December 31st and you will receive digital access to the full book on EYB. For more information on EYBDigital see our EYBD Page. Enter our contest open to US/UK/CA/AU which expires on December 16th, 2018.

 

With influences from the Mediterranean, Southern Europe and the Middle East, Turkish-Cypriot food offers incredible flavor combinations unique to its region. Oklava: Recipes from a Turkish-Cypriot Kitchen by Selin Kiazim celebrates the culinary delights of this area in a way no cookbook has done before. This chef pushes traditional boundaries to bring her cuisine to the contemporary London restuarant scene. Enter our giveaway open to the US for this beautiful title which expires on December 19th, 2018.

The Christmas Chronicles: Notes, Stories and 100 Essential Recipes for Winter by Nigel Slater tells the story of the author's love for winter. With recipes, decorations, fables and quick fireside suppers, Nigel guides you through the essential preparations for Christmas and the New Year, with everything you need to enjoy the winter months. Enter our US/UK giveaway which expires on December 19th, 2018.


There are times when we are hit by a cake craving or someone unexpected is popping over for dinner but you don't have the time or need to make an elaborate multi-layered dessert. Little Everyday Cakes: 50+ Perfectly Proportioned Confections to Enjoy Any Day of the Week by Candace Floyd delivers over fifty recipes for those occasions. Enter our giveaway open to US and Canada before December 13th, 2018 for a chance to win a copy.

Red Truck Bakery Cookbook: Gold-Standard Recipes from America's Favorite Rural Bakery by Brian Noyes shares stunning photography and recipes that are exciting and new with all the charm of a Southern bakery. Enter our giveaway open to US members before December 20th, 2018

Salad Feasts: How to Assemble the Perfect Meal by Jess Dennison elevates the salad from a starter or side dish to center stage. Enter our giveaway open to US/UK/AU/NZ members to win one of three copies of this book with one US member winning a grand prize of a set of Swiss Diamond essential knives. Our giveaway expires on December 22nd, 2018

 

Crusts: The Ultimate Baker's Book by Barbara Elisi Caracciolo shares more than 300 recipes from expert and artisan bakers, covering breads, croissants, flatbreads, pizzas, and pies. Barbara is the founder and owner of Spigamadre bakery in Stockholm, Sweden and the author of the Bread and Companatico website. Enter our giveaway open to US members to win a copy of this book before December 20th, 2018.

 

12 Bones Smokehouse: An Updated Edition with More Barbecue Recipes from Asheville, NC by Bryan and Angela King, Shane Heavner and Mackensy Lunsford is one of our EYBD titles.  For more information on EYBDigital see our EYBD Page. Enter our giveaway open to US, UK and CA members that expires on December 16, 2018. 

The Japanese Larder: Bringing Japanese Ingredients into Your Everyday Cooking by Luiz Hara is one of our EYBD titles.  For more information on EYBDigital see our EYBD Page. Enter our giveaway open to US, UK and CA members that expires on December 16, 2018

 

Bourke Street Bakery: All Things Sweet: Unbeatable Recipes from the Iconic Bakery by Paul Allam and David McGuinness is a part of our EYBDigital Program, buy the book before Februrary 4th, 2019 and you will receive digital access to the full book on EYB. For more information on EYBDigital see our EYBD Page and for more information on this title see our promotion post and be sure to enter our giveaway.  

Eataly: All About Pasta: A Complete Guide with Recipes is an ideal pasta primer, whether you would like to master mixing and forming the dough from scratch or you just want to expand your repertoire of easy weeknight sauces for store-bought pasta - this book has it all. Enter our giveaway open to US members before December 18th, 2018

 

Claire Tansey is an accomplished chef, but also a busy working mom, so she knows the stress that takes over when deadlines are looming but we need to put dinner on the table. In her debut cookbook, Uncomplicated: Taking the Stress Out of Home Cooking, Claire has streamlined classic dishes so that cooking doesn't take more time than it needs to. Enter our giveaway open to US and Canada before December 30th, 2018  

Extra Helping: Recipes for Building Community One Dish at a Time by Janet Elsbach is a part of our EYBDigital Program, buy the book before Februrary 16th, 2019 and you will receive digital access to the full book on EYB. For more information on EYBDigital see our EYBD Page. Enter our giveaway open to US and Canada before January 1st, 2019

 

Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit by Lisa Ludwinski is special not only for the stunning photography and tempting recipes but for the spirit behind this bakery. The shop's focus is on sustainability, paying their employees above-average wages, promotion from within and training plans. They recycle, set monthly water-usage goals, and buy compostable paper goods from a local supplier. There are many other ways that this business is making a difference including their "Pie-it-Forward" program which allows customers to pre-purchase pie slices for anyone to use for any reason. They don't talk the talk, they walk the walk. Lisa is touring in support of this title and her schedule can be found on our calendar. Enter our giveaway open to the US before January 3rd, 2019

 

Cooking South of the Clouds by Georgia Freedman is brilliant.  Each chapter in this captivating book covers a different area featuring that area's core recipes. Complete with profiles of local cooks, artisans, and farmers, as well as stunning on-location photography, the author takes readers on an unforgettable journey through the land of Shangri-La and we are all the richer for the journey. Enter our giveaway open to the US/UK before December 31st, 2018.



Cornersmith: Salads and Pickles: Vegetables with More Taste & Less Waste by Alex Elliott-Howery and Sabine Spindler focus is on seasonal salads, pickles and preserving. Including dozens of simple ideas for fresh ingredients that might otherwise be thrown away. This book is part of our EYBDigital Program, buy the book before the end of our promotional period and you will receive digital access to the full book on EYB. For more information on EYBDigital see our EYBD Page. Enter  our giveaway open to US/CA/UK/AU which expires on January 31st, 2019 (to coincide with US publication) 


Dover Publications has reissued Nick Malgieri's James Beard award winning (1995), How to Bake: Complete Guide to Perfect Cakes, Cookies, Pies, Tarts, Breads, Pizzas, Muffins.  To celebrate the reissue of this classic, our friends at Anolon have provided a set of their Anolon Advanced Nonstick Bakeware 9-Inch Square Springform Dessert and 9-Inch Round Springform Pans in our giveaway to two winners in the US and Dover Publications is offering two copies of the book worldwide. Enter our giveaway before January 3, 2019. Dover is offering our members 25% off of their cookbook collection using this link and the code: WRBY. 

Barcelona Cult Recipes by Stephan Mitsch is part of our EYBDigital Program, buy the book before the end of our promotional period and you will receive digital access to the full book on EYB. For more information on EYBDigital see our EYBD Page. Enter our giveaway open to US/CA/UK/AU which expires on January 15th, 2019. 
The Nightmare Before Dinner: Recipes to Die For: The Official Beetle House Cookbook by Zach Neil is part of our EYBDigital Program, buy the book before the end of our promotional period and you will receive digital access to the full book on EYB. For more information on EYBDigital see our EYBD Page. Enter our giveaway open to US/CA which expires on January 4th, 2019

Home Made Christmas is the latest in the  Home Made series of books by Yvette van Boven, Amsterdam's answer to Nigella Lawson. These titles are photographed beautifully by Yvette's husband, Oof Vershuren, and are filled with inspiration that will draw all levels of cooks into the kitchen.  Home Made Christmas feels like a hug and made its way onto my Best Books of 2018. Enter our giveaway to win a copy of this stunning book with one grand prize winner receiving a gorgeous Le Creuset Dutch oven before January 6th, 2019. 

Set for the Holidays with Anna Olson: Recipes to Bring Comfort and Joy by Anna Olson shares the dishes the author loves to make during the holiday season and beyond. The publisher is offering three copies of this book to EYB Members in the US and Canada and Mauviel is offering one of their copper roaster pans to one winner in the US in our giveaway which expires on January 10th, 2019. 

SUQAR: Desserts & Sweets from the Modern Middle East by Greg and Lucy Malouf will take your breath away, as it did mine. This book is our baking option in The Eat Your Book Cookbook Club for February and has made my Best Cookbooks of 2018 and my  Gift Guide for Cookbook Lovers. Present a copy of this stunner with a Ma'amoul mold and make a baker in your life happy. There are a variety of molds (which are optional for the Ma'amoul recipes) at Amazon. The publisher is offering three copies of this book to EYB Members in the US, UK, AU and NZ in our giveaway which expires on January 10th, 2019.   

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