Too Good To Waste by Victoria Glass

Jamie Oliver has stated that the Western world wastes three times the amount of food needed to feed the planet's hungriest people and that up to 50% of our household food will get thrown away every week, untouched. Today, we have more food choices at our fingertips than ever before, but the amount we throw away is at an all-time high.

Cookbooks devoted to reducing this painful truth are emerging fast and furious with several new titles coming soon. Last year, Victoria Glass's Too Good to Waste: How to Eat Everything was published and is a valuable resource for those who wish to make food waste a thing of the past. 




Victoria's smart thinking and shortcuts guide you to make delicious dishes with every bit of your leftover ingredients. Not only does this save money, but it will also help combat food waste. From stale bread to scraps, peel to pods, discover brilliant solutions for your spare egg yolks or whites, leftover rice, vegetable skins and more. Alongside recipes for stocks and preserves to spice up your store cupboard, this book has over 100 inspiring ideas to revolutionize your kitchen.

Rocket gnudi, Wilted watercress and chicken wonton soup, and Salted caramel, chocolate and beetroot fudge cake are just a few recipes that sound perfect enough for guests. You can see from the two photographs below that the dishes  shared in this title are beautifully presented. Mindful cooking is not all dandelion greens and wrinkled carrots - it can also be making the best dish out of what you have available. 

Inspiring photographs, tasty recipes and great tips throughout make this a top book to start your waste less journey. Special thanks to Nourish for providing two copies of this book in our giveaway below as well as sharing these two beautiful recipes with our members. 
 

Caramelized parsnip tarte Tatin
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Tarte tatins scream posh, even though they're easier to rustle up than a quiche. This version makes an impressive vegetarian main, or pairs beautifully with roast venison, pork or beef.

  • 3-5 parsnips, peeled and cut into 2cm/¾in rounds (prepared weight 450g/1lb)
  • 1 tbsp olive oil
  • 30g/1oz/2½ tbsp light muscovado sugar
  • 2 tbsp cider or white wine vinegar
  • 50g/1¾oz/3½ tbsp unsalted butter a little plain/all-purpose flour, for dusting
  • 300g/10½oz all-butter puff pastry
  • fine sea salt and freshly ground black pepper

Heat the oven to 190°C/375°F/Gas 5.

Bring the parsnips to the boil in a saucepan of salted water, then parboil for 5 minutes. Drain and rinse under cold water until they are cool enough to handle.

Heat the oil in a 20cm/8in ovenproof frying pan or tatin pan over a medium heat. Arrange the parsnips, cut-side down, in a single layer as neatly as you have the patience for. Season well. Fry the parsnips for about 5 minutes, without turning, until nice and golden.

Mix the sugar and vinegar with 3 tablespoons water and add it to the pan. Dot the butter across the top and watch it melt in. Turn down the heat and leave to simmer for 10 minutes. If the pan is looking a little dry, add another 1-2 tablespoons water, then turn off the heat.

On a lightly floured work surface, roll out the pastry to about 3mm/⅛in thick. Use a dinner plate as a template and cut around it to make a neat circle. Place the pastry circle on top of the parsnips and tuck in the edges. Prick several times with a fork to allow the steam to escape and bake for 20-25 minutes, or until crisp and golden.

Leave the tatin in its pan for 10 minutes, before turning it out by inverting it onto a serving plate. Pour any juices from the pan over the top and serve as a vegetarian main course with a lightly dressed green salad, or as accompaniment to roast beef, game or pork.

TIP:   If you have any leftover pastry, simply re-roll, sprinkle over some grated hard cheese, fold in half and roll again. Cut into 1cm/½in thick strips and twist them before scattering over more cheese and some salt and pepper and baking in a fairly hot (190°C/375°F/Gas 5) oven for 10-15 minutes, or until puffed up and golden.

Pork & lemongrass meatballs & aromatic sprout salad
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Soft, fragrant meatballs complement the crunch of the beansprouts and the tangy dressing in this dish. The meatballs are also perfect alone as a light lunch, or serve with steamed rice for a more substantial supper.

For the meatballs

  • 500g/1lb 2oz minced/ground pork
  • 4 shallots, finely chopped
  • 1 bunch of coriander/cilantro, stalks removed and finely chopped, leaves reserved
  • ½-1 red chilli, finely chopped
  • 3 garlic cloves, crushed
  • 2 lemongrass stalks, trimmed, bruised and finely chopped
  • 2 tbsp fish sauce
  • 1 tsp sugar groundnut/peanut oil, for frying
  • fine sea salt

For the salad

  • 300g/10½oz/3 cups beansprouts
  • juice of 1 lime
  • 2 tbsp groundnut/peanut oil, plus extra for frying
  • 2 tbsp fish sauce
  • 1 tsp sugar
  • 2 spring onions/scallions, sliced
  • 1 garlic clove, crushed
  • ½-1 red chilli, finely chopped
  • 2 carrots, scrubbed and cut into fine matchsticks
  • 1 large bunch of mint, leaves picked and roughly chopped
  • reserved coriander/cilantro leaves, roughly chopped
  • 80g/2¾oz/heaped ¾ cup salted roasted peanuts, chopped

Heat the oven to 150°C/300°F/Gas 2.

Put all the meatball ingredients, except the frying oil and salt, into a bowl and mix thoroughly.

Heat a little oil in a heavy-based frying pan over a medium heat and fry a teaspoonful of the mixture for a few minutes until cooked. Taste and adjust the seasoning of the mixture, if needed. Shape into 24 walnut-sized meatballs and put in a roasting pan. Pop in the refrigerator to chill.

Blanch the beansprouts in a large saucepan of boiling water for 2 minutes, then drain and run them under the cold tap to cool.

In a large bowl, mix together the lime juice, groundnut/peanut oil, fish sauce, sugar, spring onions/scallions, garlic, chilli and carrots. Toss in the beansprouts and set aside at room temperature while you fry the meatballs.

Heat a little peanut or sunflower oil in a frying pan over a low-medium heat. Working in batches so the pan is not overcrowded, fry the meatballs for about 5 minutes until the undersides are a deep golden brown. Turn and fry for a further 5 minutes until they are browned and cooked through.

Transfer to an ovenproof dish and keep them warm in a low oven while you fry the remaining meatballs. Once they are all cooked, toss the chopped herbs through the beansprouts and sprinkle with the peanuts. Serve with the hot meatballs.

Recipe excerpts and photographs taken from Too Good to Waste by Victoria Glass, published by Nourish Books in 2017. 

The publisher is offering two copies of this book to EYB Members in the US, UK 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 August 21st, 2018.


Featured Cookbooks, Recipes and the Latest EYB Book Previews

EYB wants to make your cooking life easier. Our main focus has always been indexing cookbooks and magazines so you can efficiently search your own collection instead of paging through individual indexes. We also aim to keep members up to date on the best new titles being published. Our latest feature,  EYB Book Preview, allows you to view an extract from a growing number of titles, sometimes in advance of publication date. These Previews are full pages that give a great "feel" for each book. They are shown exactly as they appear in the physical cookbook including layout, style, font, photography, and, of course, a sampling of recipes!

 

 

For those of you who may have missed our announcement
regarding EYB Digital, please see this post for more information. 

 


Below you will find our latest EYB Book PreviewsGIVEAWAYS and be sure to check out our weekly Kindle deals' post. Lastly, be sure to check out our Amazon Prime guide post

 

Member Photo of the Week:

 

Baked Apricots with Marzipan Filling & Almond Crumble from  Golden: Sweet & Savory Baked Delights from the Ovens of London's Honey & Co. by Itamar Srulovich & Sarit Packer (This book has been published in the UK as  Honey & Co: The Baking Book)

Photo submitted by anya_sf

Have you uploaded any of your own photos yet? Learn more!

 

 

Featured Online Recipes:

6 summer dessert recipes by Mary Berry from the July 7th issue of indexed The Guardian Feast Supplement

 

 

EYB Book Previews For Pre-Release Titles:
A selection of full sample pages are available for the following cookbooks soon to be published. Click the book cover or orange EYB Book Preview button to view.
Learn more about EYB Book Previews

 

3 recipes from  Southern Baked: Celebrating Life with Pie by Amanda Wilbanks
Available for pre-order. Release date: August 7, 2018

This is the first title in our exciting new feature Eat Your Books Digital. By pre-ordering a copy of this book before publication date you will also get access to the complete book on EYB. For more information on EYBDigital, check out this post.

 

3 recipes from  The Great Grilled Cheese Book: Grown-Up Recipes for a Childhood Classic by Eric Greenspan
Available for pre-order. Release date: August 7, 2018

 

3 recipes from  Just a French Guy Cooking: Easy Recipes and Kitchen Hacks for Rookies by Alexis Gabriel Ainouz
Available for pre-order. Release date: September 4, 2018

This is another title in our exciting new feature Eat Your Books Digital. By pre-ordering a copy of this book before publication date you will also get access to the complete book on EYB. For more information on EYBDigital, check out  this post.

 

3 recipes from  Copenhagen Food: Stories, Traditions and Recipes
 by Trine Hahnemann
Available for pre-order. Release date: October 2, 2018

This is another title in our exciting new feature Eat Your Books Digital. By pre-ordering a copy of this book before publication date you will also get access to the complete book on EYB. For more information on EYBDigital, check out  this post.

 

3 recipes from  Extra Helping: Recipes for Building Community One Dish at a Time by Janet Elsbach
Available for pre-order. Release date: November 13, 2018

This is another title in our exciting new feature Eat Your Books Digital. By pre-ordering a copy of this book before publication date you will also get access to the complete book on EYB. For more information on EYBDigital, check out  this post.

 

More EYB Book Previews:
A selection of full sample pages are available for the following cookbooks. Click the book cover or orange EYB Book Preview button to view. Individual recipes from already indexed titles can be added to your EYB Bookshelf now.
Learn more about EYB Book Previews.

 

13 recipes from  Tasty. Naughty. Healthy. Nice.: Whole Food Made Sinfully Delicious by Susan Jane White (Jenny's review

3 recipes from  Plants Taste Better: Delicious Plant-Based Recipes, From Root to Fruit by Richard Buckley

 

3 recipes from  Robata: Healthy Japanese Home Grilling by Silla Bjerrum

 

3 recipes from  The Natural Baker: A New Way to Bake Using the Best Natural Ingredients by Henrietta Inman

 

3 recipes from  Eating Well Everyday by Peter Gordon

3 recipes from  Tuck In: Good Hearty Food Any Time by Ross Dobson

 

3 recipes from  Wholefood from the Ground Up: Nourishing Wisdoms, Know-How and Recipes by Jude Blereau

 

 

 Click on the titles below to view the EYB Book Preview for each of these cookbooks:
The Art of Making Gelato
Seasons to Share
Kitchen Knife Skills
Foodimentary
The Essential Cook's Kitchen
Modern Pressure Canning
The Beginner's KetoDiet Cookbook
The Autoimmune Protocol Made Simple Cookbook
The Complete Book of Butchering, Smoking, Curing, and Sausage Making

 

 

Cookbooks with GIVEAWAYS!
Each of these featured titles has a current giveaway. Click the blue button for more information on how to enter. For titles that also have an EYB Book Preview, click on the orange EYB Book Preview button to view the available full sample pages.

3 recipes from  First, We Brunch: Recipes and Stories from Victoria's Best-Loved Breakfast Joints by Rebecca Wellman

Enter the First, We Brunch GIVEAWAY! (US/CAN only)

 

4 recipes from Cuba: The Cookbook by Madelaine Vazquez Galvez & Imogene Tondre

Enter the Cuba GIVEAWAY! (US/UK/CAN/AUS only)

 

5 recipes from  Green Burgers: Creative Vegetarian Recipes for Burgers and Sides by Martin Nordin

Enter the Green Burgers + Vegan 100 GIVEAWAY! (US/UK/AUS/NZ only)

 

 

8 recipes from  Vegan 100: Over 100 Incredible Recipes from Avant-Garde Vegan by Gaz Oakley

Enter the Green Burgers + Vegan 100 GIVEAWAY! (US/UK/AUS/NZ only)

  

Ostro by Julia Busuttil Nishimura

Julia Busuttil Nishimura started her blog Ostro in 2014 and has steadily gained a strong and loyal following for her uncomplicated, seasonal food. As an Australian of Maltese descent and a fluent Italian speaker, who is married to a Japanese man, Julia expertly brings together a broad range of cuisines and culinary influences using the very best produce available. Her style is relaxed and graceful and her food simple, yet elegant.
 

 

Her debut cookbook, Ostro: The Pleasure That Comes from Slowing Down and Cooking with Simple Ingredients reflects that relaxed, elegant beauty in terms of both her food and her life. She guides us through the uniquely satisfying experience of making pasta or pizza dough from scratch, clearly explaining the processes and demystifying the reasons behind them.

Julia also shares simple, flavourful salads and one-tray bakes (like the recipe we are sharing today) for days when time is scarce or the desire to cook is absent. Baking and desserts, too, needn't be overly complicated - as the author demonstrates, some of the best go-to recipes are the ones passed down the generations. But we also need the odd show-stopper on standby for special occasions and this book delivers.

Ostro is an old friend in your kitchen teaching you to slow down, enjoy life and make good food: "My approach to food favours intuition over strict rules and is about using your hands, rushing a little less and savouring the details. It is food that slowly weaves its way into the fabric of your daily life - food for living and sharing." Brilliant words.

NOTE: While this book is expensive for those on this side of the world (US), the $13.99 Kindle price is worth every penny. It is available at Amazon UK and on Kindle there as well.

Special thanks to Pan Macmillian AU for sharing the following recipe with our members and for providing two copies of this special book that was chosen as one of the Books of the Year 2017 by Gourmet Traveller Australia in our giveaway below. 

 

Tray-roasted chicken with grapes, olives and walnuts
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Serves 4 to 6     

A meal that can be prepared in just a few minutes is sometimes very necessary and much appreciated in the middle of the week. Nice free-range chicken from a reputable source will ensure this dish really sings. You really must use skin-on chicken thighs to prevent them from drying out. I like to use good-quality Italian olives, with their pits still in, for the best result.
 
  • 6 boneless chicken thigh fillets (about 800 g in total), skin on
  • 120 g red grapes
  • 50 g (¼ cup) olives
  • 2 garlic cloves, roughly chopped
  • 30 g (¼ cup) walnuts
  • 1 rosemary sprig, leaves picked
  • 1 lemon
  • 2 tablespoons extra-virgin olive oil 
  • sea salt
Preheat the oven to 180°C.
Arrange the chicken thighs, skin-side up, in a deep roasting pan. Scatter around the grapes, olives, garlic, walnuts and rosemary. Halve the lemon, squeezing the juice into the pan, then nestle the lemon halves into the grapes and olives. Drizzle with the olive oil, season with sea salt and roast, uncovered, for 40-45 minutes until the chicken is cooked through and golden. If there is too much liquid in the pan, increase the oven temperature to 200°C.

Remove the chicken from the pan, keep warm and return the tray to the oven for 5-10 minutes to reduce the liquid. Return the chicken to the pan and serve.

 

The publisher is offering two copies of this book to EYB Members in AU and NZ . One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on August 18th, 2018.

Mouneh

Obtaining a copy of Mouneh: Preserving Foods for the Lebanese Pantry by Barbara Abdeni Massaadl has been the object of my obsession for the last seven years. If I could reclaim the hours I've spent googling and searching for a copy of this book, I'd be able to take up a new hobby (I'd probably just read more cookbooks). A year ago I wrote a post on how to manage your cookbook collection and one of my last lines read ".... I still want a copy of Mouneh!" Shortly thereafter, I wrote to Barbara and she informed me that Interlink Books was re-publishing the title this year, and I was overjoyed. The long wait has been worth every second. 

Mouneh is a comprehensive study of traditional Lebanese food preserving methods, an important aspect of Lebanese culinary heritage. The content shared here is derived from recipes produced all around Lebanon. Organized by the four seasons and later into twelve months, the book provides readers the opportunity to seasonally produce sweet preserves, pickles, cheeses, distilled items and dried goods derived from vegetables, fruit, herbs, flowers and animal products. 

Barbara's knowledge is best described as an encyclopedic passion for all things Lebanese. This title is home to almost two hundred recipes that are wrapped in a wealth of stunning photography. The author also shares captivating stories of her  dealings with farmers, food producers and the people who continue to prepare food the traditional way and is a gifted storyteller.

Do yourself a favor, do not let the opportunity slip by to order this book. Travel with Barbara on her culinary journey through Lebanon, you will be the richer for it. Special thanks to Interlink Books for providing two copies in our giveaway below as well as for sharing a recipe with our members today. Please support our authors and publishers by sharing this post and visiting their social media pages - those options provide you extra entries as well. 

 

 

Apricot Syrup
Sharab el Meshmos
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

  • 1 kg (2.2 lb) apricots
  • Granulated sugar equal to the weight of juice extracted from the fruit
  • Freshly squeezed juice of 1 lemon

Wash the apricots with cold water. Dry with a kitchen towel. Remove the stone from the apricots. To stone apricots, take a sharp knife and cut the fruit in half lengthways following the natural line. Firmly grasp the two halves and twist them in opposite directions. Pull them apart and remove the stone.

Use a food processor to extract the juice from the apricots. You may filter the juice through a strainer lined with muslin. I don't!

Measure the weight of the juice and prepare the equivalent amount of sugar. Cook the mixture in a non-reactive pan on a low heat, bringing it slowly to a boil. Stir constantly until the sugar is dissolved. Add the lemon juice.

Skim the froth from the surface. Turn off the heat before the liquid sets, or becomes too thick. Pour the hot syrup into sterilized bottles. Seal immediately, closing the lid of the bottle tightly. Leave to cool.

Put the bottle in the refrigerator or if you want to conserve the bottle outside of the refrigerator, boil it for 10 minutes. Let cool until the next day. Wipe with a damp kitchen towel. Label the bottle and store in a cool, dark place, if not for immediate consumption. Once the bottle is opened, it should be refrigerated.

To serve, pour about 2 tablespoons of syrup in a glass, dilute with water, and add ice cubes.

Recipe from Mouneh, published 2018 by Interlink Books, recipe © Barbara Abdeni Massaad

The publisher is offering two 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 August 17, 2018.

Fire Food by Christian DJ BBQ Stevenson

Christian "DJ BBQ" Stevenson had a successful career as a radio and TV broadcaster before his passion for cooking over fire changed his course. He is now the second most popular BBQ in the world on YouTube as well as a regular on Jamie Oliver's FoodTube channel. 



Stevenson's first book entitled, Jamie Oliver's Food Tube: The BBQ Book, was a big seller. Now the musical pit-master has written a second cookbook: Fire Food: The Ultimate BBQ Cookbook that delivers far more than smokey meat dishes. Many of the recipes marry international spice with flame such as the Lamb keemadilla or Korean Philly cheese steak. I am a crazy fool for international flavors and DJ BBQ hits all the notes for me in Fire Food.

All the basics of cooking over coal and wood can be found here as the author shows us how to perfect classic recipes and delves into more inventive cookout delights including a BBQ spaghetti Bolognese, and poutine with bourbon-spiked gravy. There are fish dishes, veggie grills, and enough invention to see you through several seasons of grilling. It has been a long time since I was this excited over a barbecue book - but once you take a look through this book you'll feel the same way.



For a glance inside this book that will leave you wanting more - our   features the following :

Special thanks to Quadrille Publishing for providing the materials for our preview as well as providing three copies of Fire Food in our giveaway below. 

 

The publisher is offering three copies of this book to EYB Members in the US, UK, 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 August 15th, 2018.

Featured Cookbooks & Recipes

EYB wants to make your cooking life easier. Our main focus has always been indexing cookbooks and magazines so you can efficiently search your own collection instead of paging through individual indexes. We also aim to keep members up to date on the best new titles being published. Our latest feature,  EYB Book Preview, allows you to view an extract from a growing number of titles, sometimes in advance of publication date. These Previews are full pages that give a great "feel" for each book. They are shown exactly as they appear in the physical cookbook including layout, style, font, photography, and, of course, a sampling of recipes!

New Feature Announcement

Continuing our efforts to bring our members cutting edge features, we are pleased to introduce - Eat Your Books Digital (EYBD). The EYBD platform will provide digital access to a complete book when a member has pre-ordered a hard copy of the title before the release date. You do not need to be a paid member to access this feature and EYBD books are in addition to the 5-book limit for Free memberships. For more information on this new feature and to learn which books are presently planned for EYBD, please see our announcement post



Below you'll find our latest EYB Book Previews, plus GIVEAWAYS, and more!

Member Photo of the Week:

 

Spring and Summer Minestrone from Jamie Does… by Jamie Oliver

Photo submitted by bizmandan


Have you uploaded any of your own photos yet? Learn more!

 

 

Featured Online Recipe:

Watermelon Mint Frosé from The Kitchn

 

 

EYB Book Previews For Pre-Release Titles:
A selection of full sample pages are available for the following cookbooks soon to be published. Click the book cover or orange EYB Book Preview button to view.
Learn more about EYB Book Previews.

 

3 recipes from  Season: A Year of Wine Country Food, Farming, Family, and Friendsby Justin Wangler, Tracey Shepos Cenami, & Jackson Family Wines
Available for pre-order. Release date: September 25, 2018

 

 

3 recipes from  Cooking with Scraps: Turn Your Peels, Cores, Rinds, Stems, and Other Odds and Ends: 80 Scrumptious, Surprising Recipes by Lindsay-Jean Hard
Available for pre-order (EYBD title). Release date: October 16, 2018

 

3 recipes from  Atelier by Marc Lepine
Available for pre-order (EYBD title). Release date: October 30, 2018


15 recipes from  The Ultimate Vegan Cookbook: The Must-Have Resource for Plant-Based Eaters by Emily Von Euw, Kathy Hester, Amber St. Peter, Marie Reginato, Celine Steen, Linda Meyer, & Alex Meyer
Available for pre-order. Release date: October 23, 2018

 

6 recipes from  Granny PottyMouth's Fast as F*ck Cookbook: Tried and True Recipes Seasoned with Sass by Peggy Glenn
Available for pre-order. Release date: October 23, 2018

 

 

More EYB Book Previews:
A selection of full sample pages are available for the following cookbooks. Click the book cover or orange EYB Book Preview button to view. Individual recipes from already indexed titles can be added to your EYB Bookshelf now.
Learn more about EYB Book Previews.


3 recipes from  How to Instant Pot: Mastering the 7 Functions of the One Pot That Will Change the Way You Cook by Daniel Shumski

 

 

Cookbooks with GIVEAWAYS!
Each of these featured titles has a current giveaway. Click the blue button for more information on how to enter. For titles that also have an EYB Book Preview, click on the orange EYB Book Preview button to view the available full sample pages.

5 recipes from  Flatbread: Toppings, Dips, and Drizzles by Anni Daulter

Enter the Flatbread WORLDWIDE GIVEAWAY!



5 recipes from  Feasting: A New Take on Jewish Cooking by Amanda Ruben

Enter the Feasting GIVEAWAY! (US/UK/AUS/NZ only)

 

3 recipes from  The L.A. Cookbook: Recipes from the Best Restaurants, Bakeries, and Bars in Los Angeles by Alison Clare Steingold

Enter The L.A. Cookbook GIVEAWAY! (US only)

 

The New Spanish

The New Spanish: Bites, Feasts, and Drinks by Jonah Miller and Nate Adler presents the cuisine of Spain with an exuberance that takes into consideration the way we eat and cook today. Packed with brilliant illustrations and quirky photography, this book is a full throttled ride to Spain that delivers everything but typical tapas fare. It is the authors' hope that Spanish food will be embraced by cooks for weekly menu planning and no longer relegated to themed dinners. 

 

Miller and Adler know their stuff (they've traveled extensively in Spain), but here they're mixing up the old country rules. Recipes include a seafood salad made with Clamato®, golden squash christened with Marcona almonds, Basque sausages in hot dog buns, a cocktail made with red wine and Coca-Cola® (they say "trust us, it's delicious"), and even a blueprint for making your own vermouth from scratch. Normally heavy dishes, like duck with sherry and olive sauce, is given a makeover to be fresher and more intensely flavorful as a result. Seasonal produce plays a huge factor in these recipes as well.
 
The book is served up as a meal is, chapters start with Pintxos (super-simple skewered bites) and Conservas (canned and pickled foods are the unlikely jewels of Spanish cooking) then move on through Eggs, Vegetables, Rice & Grains, Meat & Poultry, Fish, and Dessert. The traditional flavors and celebratory vibe of Spanish-style eating is combined with modern techniques and a tongue-in-cheek attitude, The New Spanish makes for the perfect introduction to the cooking of Spain. Here the recipes are approachable, tips are shared throughout (such as frying cherry tomatoes for a minute to make peeling easier), ingredients are easily obtainable and the book is just pure fun and inspiration.

Special thanks to the publishers for sharing the following recipe with our members today and for providing copies of this title in our giveaway below.


Asparagus with almonds and Roncal (Espárragos con almendras y queso)
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

As you'll find with most recipes in this chapter (with the exception of salad-like preparations), our approach to vegetables is typically not to combine them, but rather let them all play a starring role, with techniques, seasonings, and flourishes that highlight or complement their flavors and textures. You can certainly roast or grill the asparagus here, but because the almonds, Roncal, and mustard are all assertive flavors, we usually opt for the milder results from blanching the asparagus. - Jonah Miller and Nate Adler

Serves 4 as a part of a larger meal

  • 1 pound asparagus
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons aged sherry vinegar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 2 ounces Roncal or Manchego cheese, grated
  • 2 tablespoons Marcona almonds, chopped

Trim the woody ends of the asparagus stalks by gripping them, one at a time, with one hand at the very bottom of the stalk and one in the middle. Bend until the end snaps off, letting it break where it will naturally. It's usually about one-fourth of the way up the stalk. If the asparagus are very thick, you can peel off the outer skins with a vegetable peeler to tenderize them.

Fill a pot large enough to hold the asparagus either vertically or horizontally three-fourths full of water and bring to a simmer over high heat. Salt the water heavily; it should taste of the sea.

Next, add the asparagus to the seasoned, simmering water and, depending on the thickness of the stalks, simmer for 1 to 3 minutes. The best way to tell if they are done is to taste-test one; they should still have some snap to them and remain bright green. Drain the asparagus. Pat the stalks dry and transfer to a platter large enough to spread the asparagus in a single layer.

In a bowl, whisk together the olive oil, vinegar, lemon juice, and mustard. Don't worry about slowly adding the oil, as there's no need to emulsify this vinaigrette. Season with salt and pepper.

To finish, spoon the vinaigrette over the plated asparagus and top with the almonds and grated cheese. Serve immediately.

The publisher is offering four copies of this book to EYB Members in the US/UK - two winners in 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 August 12th, 2018.

From the North Promotion

From the North: A Simple and Modern Approach to Authentic Nordic Cooking by Katrin Bjork celebrates the classic dishes of Nordic countries, while making them more accessible and approachable for the rest of the world.

Katrín was born in Iceland, moved to Denmark to study photography and ended up living there for 14 years. Now she resides in New York where she writes the blog, Modern Wifestyle.

Katrín includes recipes for basic staples including Blueberry jam, Smoked butter, and Sourdough starter. A few other examples include Skyr cake, which highlights traditional Icelandic yogurt and a crust of fresh fruit and nuts and looks super easy and delicious and Danish crackling pork with sugar-glazed potatoes for the ultimate meat and potatoes dinner with a touch of sweetness.
 
The author was the photographer for this title and her photos are elegant and inspiring. I have her Brussels sprouts with smoked butter and sage, Reindeer meatballs with mushrooms (I'll use beef), and Crushed potatoes with horseradish and duck fat on the menu this week and will report back. We finally moved this weekend and I hope I can find all my spices to pull this dinner off.

For a look inside From the North our    features these   recipes:

Recipe images From the North

Special thanks to Page Street Publishing for the materials for our preview as well as providing three copies of this stunning book in our contest below. 

 

The publisher is offering three copies of this book to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. 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 August 10th, 2018.

Featured Cookbooks & Recipes

EYB wants to make your cooking life easier. Our main focus has always been indexing cookbooks and magazines so you can efficiently search your own collection instead of paging through individual indexes. We also aim to keep members up to date on the best new titles being published. Our latest feature, EYB Book Preview, allows you to view an extract from a growing number of titles, sometimes in advance of publication date. These Previews are full pages that give a great "feel" for each book. They are shown exactly as they appear in the physical cookbook including layout, style, font, photography, and, of course, a sampling of recipes!

Below you'll find our latest EYB Book Previews, plus GIVEAWAYS, and more!

 

Member Photo of the Week:

Cucumber, Radishes & Cherries with Rose Petals from Simple: Effortless Food, Big Flavours by Diana Henry

Photo submitted by MarietNL


Have you uploaded any of your own photos yet? Learn more!

 

Featured Online Recipes:

5 shortcake recipes from the July/August issue of indexed Food Network Magazine

 

 

EYB Book Previews For Pre-Release Titles:
A selection of full sample pages are available for the following cookbooks soon to be published. Click the book cover or orange EYB Book Preview button to view.
Learn more about EYB Book Previews

 

3 recipes from  The Jewelled Table: Cooking, Eating and Entertaining the Middle Eastern Way by Bethany Kehdy
Available for pre-order. Release date: September 18, 2018

 

 

3 recipes from  The Long and the Short of Pasta: A Collection of Treasured Italian Dishes by Giancarlo Caldesi & Katie Caldesi
Available for pre-order. Release date: October 2, 2018

 

 

More EYB Book Previews:
A selection of full sample pages are available for the following cookbooks. Click the book cover or orange EYB Book Preview button to view. Individual recipes from already indexed titles can be added to your EYB Bookshelf now.
Learn more about EYB Book Previews.

 

3 recipes from  Artisan Sourdough Made Simple: A Beginner's Guide & Beyond to Delicious Handcrafted Bread with Minimal Kneading by Emilie Raffa

 

 

3 recipes from  The Whole Smiths Good Food Cookbook: Delicious Real Food Recipes for All Year Long by Michelle Smith

 

 

3 recipes from  The Foreign Cinema Cookbook: Recipes and Stories Under the Starsby Gayle Pirie & John Clark

 

 

 

Cookbooks with GIVEAWAYS!
Each of these featured titles has a current giveaway. Click the blue button for more information on how to enter. For titles that also have an EYB Book Preview, click on the orange EYB Book Preview button to view the available full sample pages.

 

 

3 recipes from  Lickerland: Asian-Accented Desserts by Jason Licker

 

Enter the Lickerland WORLDWIDE GIVEAWAY!

 

 

3 recipes from Room for Dessert by Will Goldfarb

 

Enter the Room for Dessert GIVEAWAY! (US/UK/AUS/CAN only)

 

 

10 recipes from Once Upon A Chef: The Cookbook: 100 Tested, Perfected, and Family-Approved Recipes by Jennifer Segal

Enter the Once Upon a Chef GIVEAWAY! (US/CAN only)

Cuba The Cookbook by Madelaine Vazquez Galvez and Imogene Tondre

Influenced by Spanish, Caribbean and many other cultures, Cuban cuisine is a melting pot of flavors. It has often been characterized as peasant food due to the rationing system and widespread poverty. These obstacles, however, haven't stopped the people of this beautiful island from creating delicious food to feed their families. 

Over the last few years, there has been an increased interest in all things Cuban. Recently, during a brief window, it was not such an arduous task to travel to this once forbidden locale. Photographs that depict an island lost in time with vintage cars, a 50's vibe and colorful landscape ignited our passion to explore. Over the last few years, there has also been an increase in the number of incredible cookbooks on Cuban cuisine.

The latest, Cuba: The Cookbook by Madelaine Vazquez Galvez and Imogene Tondre, shares 350 recipes for home cooks that reflect Cuba's multi-layered culinary history. The book is organized by course, provides the origins of the recipes and explains Cuban ingredients and what to use to substitute those ingredients you may not be able to procure.

Beautifully photographed with shots of the shorelines, the multi-colored buildings that line narrow streets and simple, approachable dishes, make this one of my favorite Phaidon titles. For a look inside please check out our   that features these recipes in our :

Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided. Special thanks to the publisher for supplying the materials for our preview as well as providing two copies of this title in our contest below.

The publisher is offering two copies of this book to EYB Members in the US, CA, UK, 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 August 3rd, 2018.

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