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Learning to love eBooks

 eBook recipe

Hello, my name is Darcie and I'm a cookbookaholic. My friends contemplate the rows of cookbooks lining my bookshelves in stunned silence, yet I don't think I have enough! Few things make me as happy as curling up with a cup of coffee and a cookbook filled with possibilities. My favorite books have receipts, Post-It notes, and torn envelope flaps serving as bookmarks for recipes I love to make or plan to try. The fact that it frequently takes a more than a year before I get around to making a flagged recipe doesn't dampen my enthusiasm for dreaming about another. If I ever attempt Marie Kondo's tidying method, I'm confident that no cookbooks will be sent away, as they all spark joy in my heart.

Until quite recently, I could not say the same for eBooks. I've resisted getting one because I enjoy the tactile feedback from holding a book and turning its pages, whether they are slick like those in Bouchon Bakery or velvety like my well-worn copy of The Cake Bible. But after visiting the EYB Forum's Kindle books topic and seeing great deals on Amazon, I felt it was time dip my toe into the waters. Being a cookbookaholic, one wasn't enough so I purchased two - Pasta by Hand and Baking Chez Moi, both currently $2.99. (I added these and more to the Forum topic.)

Would I enjoy browsing and cooking from an eBook as much as I did a real book? As I perused Pasta by Hand, I was struck by the clean look and ability to change the font size, color, and even typeface. This particular eBook is "page flip" enabled, which replicates the look of turning a  page. It's a nice touch, but browsing through Baking Chez Moi was just as effortless.  I appreciated the links found in the index and table of contents, as both made moving through the book quite easy. 

After playing around with the bookmark tool and other settings, I was ready to try a recipe. As always, the proof is in the pudding - or in this case, Martine's lemon and apple tart. I propped my tablet on the backsplash and began to prep the Sweet tart dough (Pâte sablée), which I reached from a link in the main recipe. As I worked, I become more enamored with the eBook's feature. It was easier to move back and forth between recipes than with a regular book, and being able to adjust the font size meant I didn't have to grab my reading glasses. The only experience that I missed was being able to scribble a note to myself in the margin - but of course I have Eat Your Books as a place to save my notes! I can even share my notes and experiences with others - and check for pitfalls before I begin cooking. 

If you are ready to try eBooks (or are already a convert), it's easy to add them to your Bookshelf. To make it easier to search for an eBook, filter the Library to only show eBooks. If you purchase an eBook for which the hardcover is indexed but there is no eBook linked, let us know before you add it to the Library and we will link it. Just send an email to info@eatyourbooks.com with the details. If you add an unlinked eBook it will not automatically link to the hardcover edition.

Remember to check the Forum topics on Kindle books and other eBooks and post any deals that you discover. 

ATK's post-Kimball plans are all wet

America's Test Kitchen cookbooks 

When news broke that Chris Kimball was leaving America's Test Kitchen and Cook's Illustrated, which he founded more than 20 years ago, people wondered how the brand would change and what the bow-tied star would do. While Kimball has moved on to a new venture ( Milk Street Kitchen), it looks like ATK has opted to sail the high seas.

That's right - America's Test Kitchen is partnering with cruise line Holland America, installing replicas of its iconic television sets on board several cruise ships. Starting next month, ATK will host on-board cooking demonstrations and workshops. But that isn't the only change they're making; the company announced that it is also moving ATK headquarters out of the suburbs to Boston's Seaport District. According to a press release, the new location has nearly double the square footage of ATK's current headquarters and will contain three television studios, multiple photo and editing studios, plus state-of-the-art test kitchens.

This move follows an announcement earlier this week of a new website called Cook's Science. The aim of Cook's Science is "to tell stories about food science by stepping out of the kitchen and reporting from the field." ATK sees this as a logical extension of the company's methodology, which has always been rooted in a scientific approach to cooking. 

BBC may launch a rival show to GBBO

James Martin cookbookFans who were disappointed that Mary Berry wasn't going to stay with The Great British Bake Off as it moves to a new channel will be happy to hear that the BBC is planning a new cookery competition starring Berry along with former GBBO co-hosts Mel Giedroyc and Sue Perkins. Sources state that the BBC have told Berry "that she will be placed at the heart of the corporation's cookery line-up and will be styled as the broadcaster's number one television chef until she chooses to retire." There is also a rumor that former Saturday Kitchen host James Martin is being considered as a replacement for Paul Hollywood on the new cooking program.

The BBC will have to tread carefully as they develop a format for any new competition. Love Productions, which owns the rights to GBBO, accused them of "ripping off" the format to create a show about amateur hairdressers, and the BBC had to pay damages. 

More details about the new GBBO have trickled out after we learned that Paul Hollywood was staying with the show. It's apparently going to be extended to 90 minutes in length, although Love Productions chief Richard McKerrow assured fans that the show would keep its original format. "Bake Off will be produced by the same team, in the same tent, with the same recipe," he said.

Cookbook Giveaway - Sweet Potato Love

Jackie Garvin's newest title Sweet Potato Love shares sixty recipes for this vibrant root vegetable.

Recipes for Lentil, Sweet Potato, and Chipotle Pepper Chili; Strawberry Sweet Potato Bread with Glaze; and Pulled Pork Tacos with Spicy Sweet Potato Slaw are examples of the creative dishes that fill this book.

The book is seasonally organized with lovely photographs and 'sweet tips' sprinkled throughout. Jackie's homey recipes and storytelling make this a fun book to read and cook from.

You can learn more about Sweet Potato Love in our recipe post featuring two dishes you can try now. We're delighted to offer 3 autographed copies of the book to EYB Members in U.S.  One of the entry options is to answer the following question in the comments section of this blog post:

What is your favorite way to enjoy sweet potatoes?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. If you are not already a Member, you can join at no cost. The contest ends October 25, 2016.

 

Recipes from Sweet Potato Love

Jackie Garvin, the author of Biscuits, a title that I reviewed last year, is back with her second single-focus cookbook, Sweet Potato Love. Sixty recipes for every season are featured in this book so that we may enjoy this delicious root vegetable from Spring through Winter.
 
For obvious reasons, we think of cooking with sweet potatoes in the Fall. Many a holiday table reserves a spot for a bubbly bowl of candied sweet potatoes which sometimes receives more attention than the turkey. There is no reason not to partake of the nutritious and tasty sweet potato all year long and in a multitude of ways! 

With dishes like Sweet Potato Chipotle Hummus, Sweet Potato Pound Cake with Meyer Lemon Glaze and Sweet Potato Chocolate Chip Cookies - you will ever look at the sweet potato the same again.
 
Thanks to Jackie and Skyhorse Publishing for allowing us to share two tasty recipes from Sweet Potato Love.  Be sure to enter our giveaway for a chance to win one of three copies of this title.

Sweet Potato Apple Butter
Yield: 4 to 6 pints
 
Sweet potato apple butter isn't just for smearing on biscuits and toasts, although, both uses are mighty fine. Use it as a topping for oatmeal.  Heated, it makes a fancy topping for vanilla ice cream.  Your waffles and pancakes will love it.
 
4 medium sweet potatoes, peeled and cut in chunks
3 medium Granny Smith apples, peeled, cored and quartered
1 lemon, halved and seeds removed
½ cup brown sugar, firmly packed
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
½ teaspoon kosher salt
½ cup apple cider
 
Place all ingredients in a slow-cooker in the order listed. Cook on low overnight up to twelve hours.
 
The next morning, or after twelve hours and a good night's rest, remove the lemon.  Puree with an immersion blender.  Keep cooking, uncovered, until desired consistency is reached.  If a smoother texture is desired, add additional apple cider.
 
Ladle into containers and store in the refrigerator for up to two weeks or freeze for up to 6 months.
 
Taste for sweetness and spices.  If it's not sweet enough to suit your taste, add additional brown sugar while the mixture is still hot and the sugar will melt.  As an option, sweeten with honey.
 

Sweet Potato Cornbread
 
Preheat oven to 350 degrees
Yield: one (9 inch) round
 
The notion of sugar in cornbread is enough to send some Southerners on a rant and rampage.  It's one of those things that evoke strong feelings, for some reason. Ordinarily, I don't add sugar to my cornbread but I don't think the world is coming to an end if I hear that my neighbor does.  I added a tad bit of sugar to this recipe to contrast the saltiness of bacon and cheese, the tang of buttermilk and amplify the natural sweetness of sweet potato.  So, the reasons are purely culinary and have nothing to do with tradition. I trust my membership into the Genuine Southerners' Club is still intact.
 
This cornbread is a great pal of soups and stews.  It goes will with most any flavor profile and spice levels. 
 
4 strips of uncooked bacon
1 medium sweet potato, baked and skin removed
2 cups buttermilk
4 large eggs
2 cups medium or coarse ground cornmeal
2 cups self-rising flour
¼ cup granulated sugar
1 cup sharp cheddar cheese, grated
 
Fry bacon crispy in a 9 inch cast iron skillet.  Remove bacon, crumble and set aside.  Don't dare think about discarding the bacon drippings but remove the skillet from the heat so it doesn't burn up.  We will get back to it shortly.
 
Place sweet potato flesh in medium bowl and mash.  Add buttermilk and eggs.  Whisk until mixed well. Set aside.
 
Measure flour, cornmeal and sugar into a large mixing bowl.  Add crumbled bacon and cheddar cheese. Stir until bacon and cheese are coated with cornmeal mixture.
 
Add wet ingredients to cornmeal mixture and stir well.  If mixture is too thick to be pourable, add a tad bit more buttermilk as needed.  It should be thick but pourable.
 
Reheat skillet with bacon drippings (that you didn't discard) until it begins to smoke.  Drop a tiny amount of the batter into the skillet.  If it sizzles, the skillet is hot enough. 
 
Pour batter into hot skillet.  Bake in a 350 degree preheated oven for 45 minutes or until the top has browned to your liking.
 

The Great New Zealand Baking Book

What is it about baking books from the UK, New Zealand and Australia that make us covet them? I credit this fascination partly on the Great British Bake Off show which delivered baking from the UK to the world and now has us all in a snit about its future. 

When the opportunity arose to review,  The Great New Zealand Baking Book, I jumped at it. The physical book itself is just fun - pink checkered cover with an a super stylish spine that sets out a few of the recipe names from the book.

Sixty of New Zealand's finest bakers share their favourite bakes and desserts with over 165 recipes. Pictures accompany almost every bake and a handy "The Cook's Companion" welcomes bakers with "close-enough conversions". Thank goodness for digital scales so we can be exact. Basic puff pastry and other doughs are shared in the first pages before the bakers' recipes begin filling the pages with crave-worthy cakes, tarts and more.

The classics are covered such as Lamingtons, Hot Cross Buns and Croissants. There are also plenty of exciting flavour combinations such as Saffron Créme Caramel, Tamarillo Clafoutis, and Afghan Yoyos, a delicious chocolate/caramel sandwich cookie that I haven't seen before in a baking book. Savoury bakes include an Asparagus, Mint & Feta Bread, a luscious Savoury Breakfast Tart, and Chicken Leek & Mushroom Pie. Recipes for crepes, fritters and the like are included although they are technically not bakes, but "close-enough".

I wanted to challenge myself and bake something new so I chose the Chocolate Roulade recipe which consists of three components - the cake, mousse filling and chocolate ganache topping. I have made swiss roll type cakes in the past - simple sponge cakes and whipped cream fillings, relatively easy. A roulade, however, is a flourless cake that is very light and somewhat delicate.

Suited up with my apron and armed with my scale, my first step was to determine what size pan I owned that equalled a "sponge roll pan" - after searching New Zealand sponge roll pans - I found a rough measurement and went with a quarter sheet pan. My next step was getting over being angry with myself for not following the first rule of baking - read the recipe a day ahead of time. I had skimmed the recipe a day before and bought the ingredients. The day of the recipe, I read that it is best to make the cake a day or two ahead of time. Nevertheless, I forged on.

The cake was done in relatively short order and I covered it in plastic as directed and waited an hour. I made the mousse and refrigerated as directed (that should have been done the day before as well). After the allotted time, I flipped the cake with success. It was very delicate and the power of reading the recipe in advance really hit home (I knew this cake really needed to rest overnight). Ignoring the voice inside my head that told me to wait, I filled the roulade with the filling - rolled it up and placed it in the fridge to set before making the ganache (it was much too delicate to try to cover in ganache at that point).

I did follow the instructions for the ganache precisely and while it thickened it never became "butter-like". After roughly thirty minutes of allowing the cake to set and the ganache to thicken, I covered the roulade in the chocolate. The result was exactly as in the photograph of the cookbook and the flavour was deeply rich and decadent. A small slice would be more than enough for anyone, except my son who is a chocolate fiend. Next time, I will be more prepared which will result in less anxiety - but the finished roulade was still beautiful.

Pros: Delicious showstopper cake. Cons: No measurements for the baking tin and this baker's lack of planning ahead. The Great New Zealand Baking Book is a keeper - fun and teeming with recipes that are approachable by any level baker who reads the recipes in advance. 

Special thanks to Thom & Co. for sharing the Chocolate Roulade recipe with our members.  

 

Chocolate Roulade
Recipe by Ruth Pretty from Ruth Pretty Catering          
Serves: 8-10 - prep time: 1 hour, plus cooling & chilling
cook time: 17 mins - skill level: 2 (moderate)

Cake 

135 G dark chocolate, preferably 70% cocoa solids (buttons, or tablet chopped coarsely)
35 Ml strong freshly brewed coffee
5 Eggs, separated
135 G caster sugar
Pinch of salt

Mousse

125 G dark chocolate, preferably 70% cocoa solids (buttons, or tablet chopped coarsely)
60 G full-fat cream cheese, coarsely chopped
70 G caster sugar
1 Egg yolk
300 Ml cream

Ganache

315 Ml cream
315 G dark chocolate, preferably 70% cocoa solids (buttons, or tablet coarsely chopped)
50 G butter

Method

Make the cake and mousse one or two days ahead, then make the ganache and assemble on the day you wish to serve.

To make cake: pre-heat oven to 180ºc. Line a sponge-roll tin with baking paper and grease the paper with spray oil or melted butter.

Place chocolate and coffee in a double boiler or a heatproof bowl, set over a pot of simmering water, and warm over a medium heat until chocolate begins to melt. Remove from the heat and stir until chocolate is completely liquid.

Place egg yolks in a bowl and whisk briefly, then gradually add sugar, continuing to whisk until the mixture is pale, fluffy and very thick. Add warm chocolate mixture and salt to egg yolk mixture and whisk until cool.

To a clean bowl, add egg whites and whisk until stiff peaks form. Carefully fold half the beaten whites into the chocolate mixture, and when almost combined add the remaining half and fold in. Pour mixture into prepared tin and spread evenly. Bake for 15-17 minutes, or until the cake springs back when gently touched in the centre.

Remove cake from oven and place on a wire rack. Cover with plastic wrap and let cool for 1 hour. Invert the cake, leaving the plastic wrap in place, and carefully peel away the baking paper.

To make mousse: place chocolate in a double boiler or a heatproof bowl, set over a pot of simmering water, and warm over a low heat. Stir chocolate until it is almost melted. Cool.

Whip cream until it forms soft peaks. Set aside.

Place cream cheese, sugar and egg yolk in the bowl of a food processor fitted with a metal blade, and process until mixture is smooth and sugar is dissolved. Pour chocolate through the feed tube of the food processor and process until mixture is just combined. Quickly transfer the chocolate mixture to a large bowl and gently fold in cream. Chill for at least 2 hours, or overnight, before using.

To make ganache: place cream and chocolate in a double boiler set over a low heat or a heatproof bowl set over a pot of simmering water, and let it sit for 1 minute. Stir gently until chocolate is half-melted. Remove from heat and continue to stir until chocolate is melted, fully amalgamated and smooth. You may need to return pot to heat to encourage melting of the chocolate. Add butter and stir until melted and ganache is smooth. Rest at room temperature for 15-20 minutes or until it sets to a soft butter-like consistency.

To assemble: spread cake with chocolate mousse. Carefully roll the cake up from one long side, lifting the plastic wrap to get it started. Place the roll, seam-side down, and chill for at least 1 hour, or overnight, before icing with ganache.

Place roulade on a serving tray and use a palette knife or table knife to spread chocolate ganache onto roulade. Do not apply water or heat to the spreader, as the ganache will become streaky and discoloured. 

Photo of Chocolate Roulade by Jenny Hartin 

Dumplings pack flavor in a small package

 Jade prawn dumplings

It seems that almost every culture enjoys dumplings, whether filled or just pillowy clouds of deliciousness. What's not to love? Today we'll focus on the filled variety; petite packages containing a variety of savory (and even a few sweet) fillings that liven up a meal, whether you find them in a soup or on your dinner or dessert plate. Australian Gourmet Traveller is currently featuring seven different ways to make dumplings, including the Jade prawn dumplings pictured above. 

If you are in the Chicago area, you might want to check out Dumpling Fest, which will be held October 15. Created by the man who brought Baconfest to the city, this three-hour event will feature over a dozen Chicago-area chefs, and a musical component called "Wrappers Delight" with "old-school" hip hop. 

Can't make it it to Chicago? The EYB Library is chock full of great dumpling ideas to make at home. Here are a few Member favorites:

Sichuanese wontons in chilli oil sauce (Hong you chao shou) from Every Grain of Rice by Fuchsia Dunlop
Pork-and-cabbage dumplings from Martha Stewart Living Magazine
Spring vegetable potstickers (with scallion dipping sauce) from Smitten Kitchen by Deb Perelman
Chard dumplings in chive broth from EatingWell Magazine
Momo dumplings from 101 Cookbooks by Heidi Swanson
Meaty dumplings (Mandu) from Korean Food Made Simple by Judy Joo
Afghan dumplings with lamb kofta and yogurt sauce from The Food52 Cookbook, Volume 2  by Amanda Hesser and Merrill Stubbs

Featured Cookbooks & Recipes

At Eat Your Books we want to bring you the best recipes - our dedicated team searches out and finds online recipes excerpted from newly indexed cookbooks and magazines. New recipes from the best blogs are indexed daily and members index their favorite online recipes using the Bookmarklet all the time.

Below you'll find this week's recommendations from the EYB team.

Remember you can add any of these online recipes to your EYB Bookshelf - it's a great way to expand your personal recipe collection.

Happy cooking and baking everyone!

 

From websites:

Spiced Roast Plum and Almond French Toast by Louise Robinson from indexed Great British Chefs

 

 


From AUS/NZ books:

2 recipes from Hungry: Food from My Heart by Guy Mirabella, indexed by an EYB member

 

 

From UK books:

4 recipes from Barrafina: A Spanish Cookbook by Sam Hart, Eddie Hart, & Nieves Barragan Mohacho

 

6 recipes from The Surf Café Cookbook: Living the Dream: Cooking and Surfing on the West Coast of Ireland by Jane & Myles Lamberth with Shannon Denny, indexed by an EYB member

 

 

From US books:

12 recipes from Modern Potluck: Beautiful Food to Share by Kristin Donnelly

Modern Potluck giveaway -- Ends TODAY! (US only)

 

20 recipes from Oh She Glows Every Day: Quick and Simply Satisfying Plant-Based Recipes by Angela Liddon

Oh She Glows giveaway -- Ends Oct 4th (US/CAN only)

 

13 recipes from Small Victories: Recipes, Advice + Hundreds of Ideas for Home-Cooking Triumphs by Julia Turshen

 

3 recipes from The Taco Cleanse: The Tortilla-Based Diet Proven to Change Your Life by Wes Allison, Stephanie Bogdanich, Molly R. Frisinger, & Jessica Morris, indexed by an EYB member

 

 

59 recipes from Yucatán: Recipes from a Culinary Expedition by David Sterling, indexed by an EYB member


What it’s like to cook in Julia’s kitchen

Julia Child's kitchen

We've written before about La Pitchoune, Julia and Paul Child's home in Provence, France. The house is now available for rent through Airbnb, and Julia Moskin of The New York Times recently rented it for a week and wrote about her experience.

While it's not clear whether any of the cookware or utensils that hang from the pegboard that Child installed actually belonged to her, Moskin hoped that the kitchen might still "be a place where her spirit, if not her spatulas, would remain." As one might expect, Moskin chose to make recipes from Julia's Mastering the Art of French Cooking.

As she chopped vegetables, forced them through food mills, and kneaded bread dough by hand, Moskin was reminded of "how physically demanding traditional cooking can be." She recounts how Child and co-author Simone Beck spent considerable time in this very kitchen doing these tasks, endlessly testing recipes for the second volume of their masterpiece work.

While Julia preferred a scientific approach to recipe development, Beck maintained that her cooking instincts were more important than exact measurements. There is no doubt that this caused friction between the two, but they were able to compromise and write a work that inspired countless cooks and continues to be valued over 50 years after its publication.  



Cookbook Giveaway - Damn Delicious


Popular blogger, Chungah Rhee's new book, Damn Delicious, promises 100 super easy, super fast recipes.

You can learn more about this book in our recipe post that includes three great recipes that work for dinner or a party. 

We're delighted to offer 3 copies of this book in our giveaway for EYB Members in U.S.  One of the entry options is to answer the following question in the comments section of this blog post:

What is your go-to quick meal?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. If you are not already a Member, you can join at no cost. The contest ends October 22, 2016.

 

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

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