Craft Burgers & Crazy Shakes from Black Tap

Craft Burgers and Crazy Shakes from Black Tap by Joe Isidori is a fun, modern cookbook that brings a feeling of nostalgia home. What is more iconic when we think of American food than a burger and shake (okay....maybe a hot dog and apple pie)? 

Black Tap restaurants are the place to be in New York with four locations citywide. Now with this cookbook we can create a Black Tap experience in our own kitchens. The book is divided into two parts - burgers and accompaniments and on the flip side (literally flip the book over) Isidori details how to bring all the shakes to your blender. 

The author first breaks down the components of a great burger before delivering recipes for a variety of exciting burger combinations including the Rueben Burger, Carolina Burger and a few recipes for salads incorporating wait for it . . . burgers. Sauces, sides, fries and onion rings are laid out as well. Then we flip the book over and are greeted with some far out, diet-destroying shakes: Red Velvet Shake or a Blueberry Pie Shake anyone? This is a book for the burger (and shake) lover in all of us.

Thanks to Pam Krauss/Avery, a division of Penguin Random House and Joe Isidori for allowing us to share a recipe for the Steak Au Poivre burger and for our giveaway of three copies of this book to members in the US and Canada. 

Steak au Poivre Burger  Serves 4

The year we opened, Zagat called this one of the best new burgers in New York. It's an unctuous play on the steakhouse classic and the traditional flavors of French cuisine that I admire as a chef. The green peppercorn sauce is made with a touch of cream and brandy to highlight the beef; you'll have about ½ cup left over, so save the sauce to try with your next steak dinner, too. The Steak au Poivre Burger is great with fries, just like its original bistro inspiration.

Best Beer: Back in Black IPA, 21st Amendment Brewery, San Francisco, California

Green Peppercorn Sauce

1 ½ tablespoons unsalted butter (1 tablespoon at room temperature)
½ medium Spanish onion, finely chopped
2 tablespoons drained green peppercorns in brine
2 tablespoons Shaoxing cooking wine
½ cup heavy cream
1 teaspoon apple cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Kitchen Bouquet or Gravy Master
¼ cup crumbled blue cheese


2 pounds 20% lean ground beef
1 tablespoon kosher salt
¼ teaspoon freshly ground black pepper
2 teaspoons canola or vegetable oil
Four 4-inch potato buns
½ cup crumbled blue cheese
Lettuce, tomato slices, pickle spears, for serving

1.         Make the green peppercorn sauce: Melt the ½ tablespoon of cold butter in a medium saucepan over medium heat. Add the onion and cook, stirring often, until browned, 8 to 10 minutes. Stir in the green peppercorns and cook for 1 minute, then pour in the cooking wine and cook, stirring often, until half the liquid has evaporated, about 1 minute. Stir in the cream, vinegar, Worcestershire, and Kitchen Bouquet. Reduce the heat to low and cook, stirring often, until the liquid has reduced by half, about 5 minutes.

2.         Turn off the heat and set the sauce aside to cool for 10 minutes, then pour it into a blender. Add the cheese and the butter with the motor running and blend until the sauce is smooth, about 30 seconds. Transfer to a small saucepan and set aside. The sauce can also be refrigerated in an airtight container for up to 1 week.

3.         Make the burgers: Place the ground beef in a large bowl and gently use your fingers to fluff the meat to loosen it (you don't want to overhandle the meat). Set a 4 ½- to 5-inch metal ring (or make a "collar" by folding a long piece of aluminum foil into a 1-inch strip and taping it into a 4 ½- to 5-inch circle) on a plastic wrap-lined cutting board. Place one-quarter of the meat in the ring, using light pressure to create a perfectly even and not-too-packed ¾-inch-thick patty. Carefully remove the ring and repeat with the remaining beef to make 4 patties. Mix the salt and pepper together in a small bowl and use half of it to season the tops of the burger generously.

4.         Heat a cast-iron flat-top griddle or large cast-iron skillet over medium-high heat for 2 minutes. Dip a folded paper towel in the oil and use it to grease the pan (you won't use all the oil). Use a spatula to carefully transfer the patties to the pan, seasoned-side down. Sprinkle the patties with the remaining salt and pepper mixture. Cook without pressing down or moving the burgers until the bottoms are browned, about 5 minutes. Flip the burgers over and continue to cook for 4½ to 5 minutes longer for medium-rare or 7 minutes more for medium. (If, after flipping, there is a lot of rendered fat in the pan, carefully tilt the pan and spoon or pour it out-otherwise, the burgers will steam rather than sear.) Sprinkle each burger with 2 tablespoons of the blue cheese, then cover the pan until the cheese has melted, about 1 minute. Transfer the burgers to a plate.

5.         Pour off most of the fat from the pan and use a paper towel to wipe out the browned bits. (Alternatively, heat a second pan or griddle and grease it lightly with the remaining oil.) Open the buns and place the bottom halves cut-side down in the hot pan and cook until browned and toasted, 1 to 2 minutes. Turn the buns over to toast the other side, 30 seconds to 1 minute longer. Place each bun half on a plate, then repeat with the bun tops.

4.         Transfer each patty to a bottom bun half and cover with the top bun. Warm the peppercorn sauce over medium heat, stirring so it doesn't burn at the bottom. Serve the burgers with lettuce, a tomato slice, and a pickle spear, with the peppercorn sauce on the side.


Reprinted from CRAFT BURGERS & CRAZY SHAKES by arrangement with Pam Krauss Books/Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Joe Isidori



Cookbook Giveaway - Craft Burgers & Crazy Shakes

Craft Burgers and Crazy Shakes from Black Tap by Joe Isidori is a burger lover's dream. With exciting burger flavor combinations, multiple sauce and side recipes and a whole flip-side of shakes that are crazy good, it's the book that will bring out the kid in all of us.

For more information on this title, please see our review and recipe post.

We are pleased to offer three copies of Craft Burgers & Crazy Shakes from Black Tap to our EYB Members in the U.S. and Canada. One of the entry options is to answer the following question in the comments section of this blog post:

Describe your perfect burger. What condiments and fixings do you enjoy?

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 at midnight on February 28th, 2017

Be sure to check your email spam folders for email notifications or check back on this post on the 28th for the names of the winners.



Ruby Tandoh takes on the clean eating phenomenon

CookbooksIt seems that every food website you see has a feature or two on 'clean eating'. Bloggers who promote the tenets of the movement (few or no carbs- especially sugar, few processed foods, and a focus on vegetables) have become nearly overnight sensations. GBBO contestant and bestselling cookbook author Ruby Tandoh recently contributed an opinion piece to The Guardian in which she discusses the problems she sees with the 'clean eating' phenomenon. In the article, Tandoh calls out several popular bloggers-turned-authors who were in the forefront of the movement but who have recently distanced themselves from the label of 'clean eating'.

She notes that although bloggers like Jasmine and Melissa Hemsley, Amelia Freer, and Ella Woodward scrupulously avoided "the restrictive and judgement-laden overtones of the dreaded D-word" (diet), the "lifestyle" they advocated promoted pseudo-scientific health claims that had little or no backing from researchers. Now that the proclamations of physicians and others who these bloggers had once touted have come under intense scrutiny, the bloggers are quick to claim that they never promoted themselves as part of the 'clean eating' movement.

Tandoh believes that the recent distancing from the 'clean eating' label is a rebranding effort to put "a bright new face on the diet industry. When a fad wears thin, you give it a new name." She also calls to task the cookbook publishing industry, who she feels are too eager to offer a book deal to a successful blogger regardless of how dubious her health claims may be. What do you think of the phenomenon? Is it a fad diet in a new package, or merely a rejection of overly-processed food?

January 2016 - Cookbook Roundup

Each month I happily wade through hundreds of cookbooks, selecting and reviewing all the best new releases from U.S., Canada, U.K., Ireland, Australia, and New Zealand and this month one from Belgium! The only thing left for you to do is to add them to your Bookshelf. 

Time to put health first this month as many of January's titles reflect more nutritionally focused choices for our menu planning. We have a few titles that are not health-related and might foil our resolutions - if they haven't been foiled already. It is the end of January after all - the gyms should be cleared out and the fryer released from being exiled to the garage. One such title is all about dumplings (one of my favorite things - there is something about those delicious packed goodies all in a tiny bundle) and another devoted to the trendy hygge way of life which is hot right now. Grab your green smoothie or potato chips and enjoy this list! 

If you are planning to purchase any of these books for yourself or as gifts, please use the Buy Book link as we will receive a small affiliate fee that will allow us to index more books. You don't even need to buy the book you clicked from, we get affiliate revenue for anything you buy from Amazon over the next 24 hours after clicking the link. You will find the Buy book link (pale blue box to the right of Bookshelf) when you click on the book titles highlighted in this post (or any post) - your support is very much appreciated.

And just a reminder - we have many great giveaways open here at Eat Your Books. Be sure to enter and check your email folders for notifications! 


The Ultimate Vegan Cookbook for Your Instant Pot: 80 Easy and Delicious Plant-Based Recipes That You Can Make in Half the Time by Kathy Hester contains recipes such as Herbed French Lentils with Beets and Pink Rice, Creamy Mushroom Curry with Brown Basmati Rice Pilaf, Southern-Style Pinto Beans, Whole-Grain Cornbread, Smoky Pecan Brussels Sprouts and Tres Leches-Inspired Dessert Tamales. Kathy also shares how to cook an entire meal at the same time with layered entrees and sides as well as how to save time and money by making your own homemade condiments like No-Effort Soy Yogurt, Fresh Tomato Marinara Sauce and Not-Raw Almond Milk. Kathy is the vegan queen - her recipes work.
The Poke Cookbook: The Freshest Way to Eat Fish by Martha Cheng brings the flavors of Hawaii to our kitchens with 45 recipes for traditional poke, modern twists, bases, bowls, and other local-style accompaniments. From classic Shoyu Ahi to creative Uni, Lychee, and Coconut to vegetarian Mango and Jicama, poke is delicious, simple, and endlessly customizable. 

The Virtuous Tart: Sinful but Saintly Recipes for Sweets, Treats, and Snacks by Susan Jane White is being released in the U.S. this month. Previously released in Ireland in 2015, this title contains over 60 recipes with healthy benefits. Recipes include: Piña Kale-ada, full of fortifying folate, Lemon Shizzle Cake, bursting with vitamin C and an anti-inflammatory dose of turmeric, Honuts, the healthy donut, and Macaccino Torte with Toasted Pecan and Chocolate Crumble, beaming with stamina-building maca and antioxidant-rich cacao. The photographs are beautiful and if these cakes and treats taste as good as they look - sign me up! We will be sharing a promotion on this cookbook soon. 

Cooking with Leo: An Allergen-Free Autism Family Cookbook by Erica Daniels tells the story of a mother desperate to heal and to connect with her severely autistic son. For many years, Erica Daniels had been out to find a successful dietary intervention for her eleven-year-old son Leo, who suffers from significant food allergies, gastrointestinal disease and autism. Through trial and error in her own kitchen, she finally hit her gastronomic stride of preparing nourishing meals for her entire family without gluten, dairy, soy, nuts, additives, or GMOS. 

Cooking that Counts: 1,200 to 1,500-Calorie Meal Plans to Lose Weight Deliciously by Editors of Cooking Light delivers sustainable 1,200-1,500 calorie-controlled meal plans packed with tasty food in an easy-to-use format. Unlike other weight-loss plans that rely on processed meals and pre-portioned snacks, the Cooking Light solution emphasizes delicious meals prepared with whole, natural foods and teaches proper portion sizes. With more than 150 recipes, readers will enjoy menu variety (hopefully picking up some new favorite recipes along the way!) as well as some flexibility to enjoy desserts and alcohol.

How to Hygge: The Nordic Secrets to a Happy Life by Signe Johansen is a fresh, informative, fully illustrated guide to hygge. Hygge (pronounced "hoo-ga") values a celebration of experiences over possessions (I'm only anti-hygge when it comes to cookbooks and French cookware), a feeling of coziness, hospitality, being kind to yourself and treasuring a sense of community. This book delivers a combination of recipes, helpful tips for cozy living at home, essential elements of living the Danish way - which, incidentally, encourages a daily dose of "healthy hedonism." Lately, I've been loving books from this region of the world and look forward to sharing a promotion on this title as well!
The Yoga Kitchen: Over 100 Vegetarian Recipes to Energize the Body, Balance the Mind & Make for a Happier You by Kimberly Parsons brings healthful recipes and yogic principles straight into your kitchen. The vegetarian and gluten-free recipes in this release are divided into chakra-based chapters: Ground, Flow, Vitalize, Nurture, Strengthen, Calm and Pure. Parsons is the owner and founder of Retreat Cafés, which are an integral part of London's yoga health, and wellness revolution. She also caters for detox programs and is a trained naturopath and chef. The book is packed with beautiful photographs and crave-worthy recipes such as Velvet White Bean Risotto and Sweet Potato Gnocchi with Walnut Pesto & Sage. Parsons even delivers tempting desserts such as Chewy Tahini & Almond Cookies and Goji Tart with Passion Fruit Curd. This book was published in the UK last year.
Live to Eat: Cooking the Mediterranean Way by Michael Psilakis, the acclaimed chef and author of How to Roast a Lamb, offers a simple strategy for healthy cooking, highlighting the ease, deliciousness, and proven benefits of the Mediterranean diet. In this new title, Psilakis modernizes the food of his heritage to prove that clean, healthy meals can also be comforting and easy to prepare. Cooking the Mediterranean way means deliciousness, not deprivation: a nearly endless array of satisfying weeknight meals for your family starts with just seven easy-to-find staples, from Greek yogurt to simple tomato sauce. I'm a fan of Psilakis and this book is just as lovely as his first. We will be sharing a promotion in the next few weeks.
The Dumpling Galaxy Cookbook by Helen You and Max Falkowitz celebrates the restaurant where adventurous foodies get the freshest dumplings in New York City. To think I lived so close to dumpling heaven when I first moved to Flushing. Sixty recipes for classic and unexpected dumplings and dim sum-like side dishes await us in this title. New York Times critic Pete Wells calls Helen You "a kind of genius for creating miniature worlds of flavor". Lamb and Green Squash with Sichuan pepper; Spicy Shrimp and Celery; Wood Ear Mushroom and Cabbage; and desserts such as Sweet Pumpkin and Black Sesame Tang Yuan are examples of the dishes you will find. With information on the elements of a great dumpling, stunning photography, and detailed instructions for folding and cooking dumplings (my weakness), this cookbook is going to be well-used in my kitchen.
Food, Health, and Happiness: 115 On-Point Recipes for Great Meals and a Better Life from Oprah Winfrey debuted the beginning of the month in the #1 spot on Amazon's "U.S. Regional Cooking, Food & Wine" category. More information on this title can be found on Darcie's article. I've heard great things about the quality of the recipes in this title and am anxious to get my hands on a copy.
Bowls of Plenty: Recipes for Healthy and Delicious Whole-Grain Meals by Carolynn Carreño brings grain bowls to the home cook, offering more than 75 recipes for hearty, grain-centric, one-dish meals that layer flavorful veggies and delicious sauces and vinaigrettes, with optional meats and dairy on a foundation of whole-grain staples. When we hear grain bowls we may tend to shy away but this book is packed with delicious recipes such as Five-Spice Riblets with Sticky Rice and Apple Slaw, Chinese Chicken Salad with Toasted Almonds and Crispy Rice and Mezze Bowl with Pomegranate-Glazed Lamb Meatballs, Hummus, and Tzatziki. I was hesitant about Bowls of Plenty until I saw it - and it's gorgeous and full of deliciousness. A promotion will be forthcoming. 
Real Food, Real Simple: 80 Delicious Paleo-Friendly, Gluten-Free Recipes in 5 Steps or Less by Taylor Riggs makes preparing whole, nutrient-dense foods as easy as one, two, three, four, five with delicious recipes that are gluten-free, Paleo-friendly and exceptionally healthy. The author, a Registered Dietitian Nutritionist and founder of Simply Taylor, shares 80 incredible recipes that encompass her healthy lifestyle manifesto in five steps or less. Her recipes showcase complex and intriguing flavors but are surprisingly easy to make and include Asian Chicken Lettuce Wraps, Hawaiian Beef Burgers with Pineapple and Avocado and Balsamic Date and Prosciutto Pizza with Goat Cheese and Arugula.  

Paleo Cooking With Your Instant Pot: 80 Incredible Gluten- and Grain-Free Recipes Made Twice as Delicious in Half the Time by Jennifer Robins, creator of Predominantly Paleo and bestselling author, will show you how to drastically cut cooking time for your Paleo dishes in your Instant Pot®. Recipes include Decked-Out Omelet, Legit Bread Under Pressure, Honey Sriracha Chicken Wings, Pressure-Cooked Sirloin Steak and Hidden Spinach Bundt Cakes.
Good Housekeeping Easy Paleo: 70 Delicious Recipes delivers Good Housekeeping's take on the popular new diet that is surprisingly simple and flexible. With more than 60 recipes to show you a deliciously different path to wellness and featuring dishes such as Savory Pumpkin and Sage Soup, Lemon-Oregano Chicken with Mint Zucchini, Skewered Shrimp, Kale Chips, Cauliflower Tapenade, and Grilled Sweet Potatoes - you can't go wrong.
Salad in a Jar: 68 Recipes for Salads and Dressings by Anna Helm Baxter provides healthy, easy alternatives to dissatisfying or overpriced grab-and-go meals. These nutritionally balanced recipes are perfect for making ahead. Anna Helm Baxter reveals the keys to layering ingredients to maximize freshness and texture for a hearty and satisfying dish or snack. Tips and tricks include instructions on designing salads in a jar with recipes for raw salads, side salads, meal salads, snacks, and desserts.
Super Smoothies: 61 Recipes and 12 Detox Plans by Fern Green is an easy-to-follow and informative guide that pares smoothie-making back to its essence. The recipes are presented in highly visual spreads, with each ingredient photographed for at-a-glance instruction. Suggested 3- and 5-day detox plans target specific concerns, such as weight loss, metabolism, digestion, and clear skin, and the smoothies are optimized to enhance and rejuvenate well-being, with health benefits noted for each recipe. Using fresh fruits and vegetables, Super Smoothies provides the perfect introduction for novice smoothie makers, as well as new inspiration for experienced blenders.

Romancing the Chicks: Stories, Recipes and Thoughts by Mandaar Sukhtankar was released in India and the U.S. this month. It is a collection of Mandaar Sukhtankar's writings from various publications. A career spanning two decades in five-star hotel kitchens brings us this delightful book of recipes, as well as his memories and a fresh perspective on cuisine using his tremendous experience and experiments in the kitchen. Romancing the Chicks is not just a cookbook, it is a book that celebrates food.
The Bar Cart Bible: Everything You Need to Stock Your Home Bar and Make Delicious Classic Cocktails from Adams Media breaks down the secrets to creating a winning bar cart and provides over 300 cocktail recipes, liquor to keep on hand, glassware guide, equipment and more. 
Southern Food and Civil Rights: Feeding the Revolution (American Palate) by Frederick Douglass Opie details the ways southern food nourished the fight for freedom, along with cherished recipes associated with the era.
The Underground Culinary Tour: How the New Metrics of Today's Top Restaurants Are Transforming How America Eats by Damian Mogavero and Joseph D'Agnese is a high-octane, behind-the-scenes narrative about how the restaurant industry, historically run by gut and intuition, is being transformed by the use of data.
All in the Food: 75 Years of Cathal Brugha Street by Frank Cullen was previously released in Ireland last October and is headed to the U.S. this month. Cathal Brugha Street in Ireland is one of the world's most famous culinary schools. This celebration of its amazing 75 years includes recipes from top chefs who trained or taught there. From starters, mains, and desserts to a great cocktail selection, there's something for home cooks and experts alike.

Sheet Pan Cookbook: Delicious Recipes for Hands-Off Meals by Kate McMillan features healthy, flavorful, and complete meals assembled and cooked on a simple sheet pan - a hot trend right now that busy cooks are excited about. This title delivers 50 recipes, each a complete meal, with a diverse range of ingredients and flavor combinations. This straightforward approach to cooking maximizes ease and flavor. McMillan is the author behind many of the Williams Sonoma cookbooks.
La Dolce Vita: Over 80 Nutritious Italian Recipes to Share With Family & Friends by Silvia Colloca was released in Australia last October and was released here in the States on January 1st. This is the blogger's third cookbook and here she embraces the Mediterranean food she grew up with, taking us far beyond the heavy pasta dishes and rich cakes that Italian cuisine is often (mistakenly) associated with. Italian home cooks are more likely to cook simply, allowing fresh fruit and vegetables, legumes and fish to shine, with sparing use of dairy, meat, animal fats and sugars.

Dining at the Safavid Court: 16th Century Royal Persian Recipes by M. R. Ghanoonparvar is comprised of the translation of Madatolhayat (Substance of Life) and also recipes based on this 17th century Persian cookbook. The author of the Substance of Life, Nurollah, was the chef to the most renowned king of the Safavid Dynasty, Shah Abbas I (1588-1629). In this title, Ghanoonparvar provides us with a translation of Nurollah's culinary treatise as well as modernized versions of the recipes given in The Substance of Life.
High-Protein Pancakes: Strength-Building Recipes for Everyday Health and High-Protein Shakes: Strength-Building Recipes for Everyday Health by Pamela Braun are two more healthy titles out this month. The first title includes easy to make protein pancakes that have the same all-American taste and deliciousness of typical pancakes. With high-protein ingredients like quinoa, oatmeal, eggs, nuts, and various flours, the 50 recipes include Honey Banana Pancakes, Dark Chocolate Pancakes, Apple Cinnamon Pancakes and Chai Pancakes. The second title focuses on protein shakes which are a classic way to consume this important nutrient, but they often get a bad rap for being chalky and hard to swallow. With high-protein ingredients like almond butter, coconut milk, hemp hearts, and yogurt, these shakes will please every taste and budget. More than 50 recipes include Orange Cream Shake, Mocha Shake, Mexican Chocolate Shake and Pumpkin Spice Shake.


Deliciously Ella With Friends: Healthy recipes to love, share and enjoy together by Ella Woodward is the much-anticipated follow-up from blogger Deliciously Ella, the inspirational bestselling food writer who has taken the cookery world by storm since her bestseller Deliciously Ella Every Day. In this title, Ella makes it easy to prepare delicious food for you, your friends and family, whatever the occasion. No more wondering whether certain dishes go together, Ella makes life simple with her menus - whether you are planning a laid-back brunch, a last-minute lunch or a fancy supper, Ella has it covered with wonderful hearty and filling recipes that celebrate her natural eating philosophy.
Gatherings by Flora Sheddon is being released in the U.K. this month and coming to the U.S. in April.  This book is a mixture of modern dishes, staple snacks, salads and sides, interesting bakes, and puddings perfect to end a feast with. Nothing overly fussy or complicated, just tasty, pretty plates of food. Choose from the chapters led by occasion or pick and choose from dishes such as Sloe Gin Braised Venison, Cocoa Nib Brownies and Redcurrant Pavlovas to put on a spread. There are menu ideas to show you how to pull it all together. 

Neil Perry's Good Cooking by Neil Perry is being released this month in the UK and previously released in Australia in November. This book has over 110 simple yet sophisticated recipes that will show you just how easy it is to create amazing flavours at home with seasonal produce. Drawing on culinary influences both global and local, this collection features recipes suitable for any occasion, and is full of food that will entice you into the kitchen and inspire you to cook. Some of the examples of recipes are: Pork and kimchi fritters with spring onion dipping sauce, Thai basil and vermicelli, and Cinnamon and chilli braised beef; and devour desserts like Raspberry and yoghurt mousse cake and Spiced date cake with creme anglaise. One of my favorite titles from this author is  Spice Temple and I'm working on collecting the rest. I just ordered this title and Simply Asian! I'm going to need a bigger house.
Roots: The Complete Guide to the Underground Superfood (Superfoods for Life) by Stephanie Pedersen shares 75 delicious and nutritious recipes for root vegetables. From the humble potato to beets, carrots, and yucca, root vegetables are packed with nutrients, vitamins, and antioxidants. Plus, they're easy to prepare, readily available, inexpensive, and a treat to eat. Pedersen's latest book in Sterling's Superfood for Life series shows how to transform these nutritional powerhouses into tasty snacks, treats, smoothies, juices, meals, and desserts, as well as beauty products. It provides the latest research on these vegetables' health benefits, along with helpful sidebars, interesting trivia, FAQs, and eight pages of beautiful color food photography. Featured roots include: beets, burdock, carrots, yucca, celeriac, jicama, parsnips, potatoes, radishes, rutabagas, salsify, sweet potatoes, sunchokes, turnips and more.
Bowls of Goodness: Vibrant Vegetarian Recipes Full of Nourishment by Nina Olsson shares the author's eclectic mix of recipes - which are all vegetarian, and often vegan and gluten-free too. Most dishes are based on her popular blog and showcase plant based bowl food at its best. They include such dishes as Cosmic Green Smoothie, Loyal Lentil Chilli, Laksa Lux Bowl, Water melon Poke Bowl and Almond filled Dumplings in Blackberry Sauce. This title will be released in the U.S. in August.

Porridge: Oats + Grains + Seeds + Rice by Anni Kravi shares over 50 recipes which take inspiration from around the world, using oats, quinoa, amaranth, raw buckwheat, bulgur wheat, rice and spelt. The chapters are broken down into mylk (almond milk and coconut milk) bases, sweet, savoury, raw and cooked recipes and over 20 inventive toppings. All the recipes are sugar-free, dairy-free, vegetarian and vegan.

Savour: Sensational Soups to Fulfil & Fortify by Amber Locke celebrates the glory of vegetables all year round with these spectacularly tasty soups. From a refreshing Watermelon Gazpacho, perfect for a summer's afternoon, to a chunky, wholesome Black-Eyed Bean Chilli stew to warm you up on a cold winter's night, soup is not just incredibly versatile but is also an easy way to make the most of fresh, seasonal ingredients. Try Curried Greens and Coconut, Butternut Noodle, Sparkling Pineapple soup, and many more. Featuring more than 100 recipes, including extra toppings and twists to transform your bowl, Savour has something for everyone.
The Medicinal Chef: How to Cook Healthily: Simple Techniques and Everyday Recipes for a Healthy, Happy Life by Dale Pinnock will teach us the basics of healthy cooking so that we can take control of our long-term health - starting in our own kitchens. The author starts by explaining the benefits of various ingredients like wholegrains, oils and meat and poultry, as well as cooking methods like stir-frying. The second part of the book is packed with 80 easy, everyday recipes that anyone can make and adapt in order to take a healthier path, now and forever.
Feed Your Senses: An Arabian Culinary Adventure by Roaya Saleh is to be released later this month in the U.K. and U.S. It was delayed from its original December release date and I am hoping it hits the January 28th target publication date which I just verified with the publisher. Saleh is a remarkable force in the culinary world - a dynamic and innovative chef who brings new energy to Middle East cuisine with fresh ingredients and twists on traditional fare. The Bahraini mother of four boys left her career in banking and decided to indulge her passion and started "Villa Mama's" a restaurant in the Saar area of Bahrain that serves organic Bahraini cuisine.
The Nut Butter Cookbook: Over 70 Recipes that Put the 'Nut' in Nutrition by Pip Murray will show you not only how to make your own nut butters, but how to use them in breakfasts, snacks, savoury dishes, dessert and bakes, and smoothies. The book is being released in Australia this month and previously was released in the U.K. in December. With recipes including Bakewell Tart Waffles, Nut Butter Slaw, Peanut Butter and Cacao Protein Balls, Almond Butter Matcha Smoothie, and Baked Peanut Butter and Raspberry Cheesecake, this is the ultimate cookbook for people looking to give a healthy, protein-fueled boost to their diet. I'm a huge fan of nut butters and look forward to cooking up some of these dishes.
Kenko Kitchen by Kate Bradley shares the blogger's passion for simple, tasty and healthy whole foods with the rest of the world and to inspire other young people to cook healthily by delivering over 100 vegan, gluten-free, refined sugar and diary free recipes. This title is the paperback release of Kate's 2015 cookbook. Kate is dedicated to making plant-based eating easy, delicious and achievable in people's every day, busy lives by holding cooking classes in Melbourne. 


Fine Chocolates: Gold by Jean-Pierre Wybauw expresses in clear, concise language how to create and shape your own chocolates. How do you make ganache? How can you extend the shelf life of fine chocolates? He also takes a closer look at the different flavourings you can use and combine. Various mouth-watering and original praline recipes are described in detail. The interesting background information and superb photographs will invite anyone to indulge in this sweetness. This book is another must for the kitchens of professional chocolatiers, experienced amateur cooks and chocolate lovers.

Recipe hoarders

 secret recipes

Have you ever had a dish that you wanted to recreate, so you asked for the recipe - only to be denied by the person who made the dish? It might be understandable for a chef to keep a recipe trademarked, but what about your neighbor or family member? Is it fair to keep recipes a secret? Over at Epicurious, Bonnie Rubin discusses some of the reasons people won't share their recipes

Sometimes a friend or family member won't share a recipe because she feels it won't be special if everyone knows how to make it. Others worry that someone will change the recipe and still credit it to him or her, even if the changes ruin the dish. The original recipe giver does not want to be associated with something that turns out badly. 

Another reason could be that the recipe isn't as special as you think it is. For example, one hostess known for her "show-stopping" cheesecake won't give out the recipe for one simple reason: she uses the recipe that comes on the package of cream cheese. Sometimes people can be sneaky in not providing the recipe. Instead of outright denying the ask, they sabotage the recipe by omitting key ingredients or instructions. 

How about you - do you give out recipes freely or do you have "secret" recipes with which you'll never part? Although I can emphathize with the woman who didn't want to be associated with a terrible dish, I usually give out recipes if asked. People will occasionally say that their attempt to make the recipe didn't turn out as well as mine. I wonder if they think I sabotaged it?

Author Article - Lisa Q. Fetterman

Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals by Lisa Q. Fetterman and Meesha Halm and Scott Peabody demystifies immersion circulation technology while providing easy recipes for the home kitchen. 

Lisa Q. Fetterman is the CEO and founder of Nomiku, the maker of the first affordable sous vide device - she knows her stuff. Recipes such as Halibut Tacos with Avocado Crema, Pomegranate Molasses Short Ribs and a Lemon Saffron Tart are a few of the tempting dishes that await you and your sous vide. A full of index of recipes is available here at Eat Your Books.

This book is truly beautiful and will have us dusting off that device we had to have to revitalize our meals. It is the definitive book for sous vide home cooking - with pages of instruction and advice along with approachable recipes.

Lisa was kind enough to answer some questions to help us better understand sous vide cooking as well as letting us know a little bit more about herself. After you are finish here, be sure to enter our contest for a chance to win three copies of this book. 

Lisa, thank you for answering a few questions about your new book for Eat Your Book members.

Lisa: It's my pleasure! Thank you for helping me get the word out.
Q:  How do you explain sous vide to those who have never heard of it or are fearful of technology?

Lisa: Sous vide means under vacuum in French, but I think it's a misnomer. Sous vide is really about cooking with exact temperatures. We don't cook anything above boiling (100C). If you're using a Nomiku what you'd do is clip the machine to the front of a pot you already own, fill it up with water, put your food inside of a zip seal bag and remove the air then put it in the pot. You can dial in the temp with the knob according to recipes in our cookbook or use our app "EatTender" to directly talk to you Nomiku about what you'd like to cook.  Ever since the dawn of cooking we've been trying to control heat in the kitchen - heat is the secret ingredient that makes what we cook truly delicious. Now we can control simply to .1 degree and that's opening the floodgates of creativity for chefs and homecooks around the world!
Q: I feel Sous Vide at Home is quite approachable and beautiful. How was the process of writing this book for you? What is your favorite recipe from this title?
Lisa: Oh thank you! We wanted the book to feel timeless. Sous vide is here to stay, it's a tool to help you eradicate every obstacle between you and a delicious plate of food. The best part was thinking of the diversity of dishes we could represent, our publishers gave us a lot of freedom and we went for it! One of my favorite recipes from the book is the duck mole…. oh babyyyy! I also keep many of the cocktail pantry items on hand at all times in case of surprise entertaining.
Q: For the sous vide beginner, which are the best recipes they should try first? What are the easiest and hardest proteins to sous vide and in your experience are there any proteins what sous vide doesn't change in a good way?

Lisa: I highly recommend the egg recipes and the fish recipes first for beginners. They take the least amount of time and reap the biggest WOW factor!
Q: Can you share what was your biggest wow moment when applying the sous vide technique to a dish? Something you weren't sure that was going to work out but that worked beautifully?
Lisa: The biggest wow moment was when I first cooked an egg "poached" inside of its shell. When we first made our first DIY open-source sous vide it was the first thing that we ever cooked and it had me hooked forever! It was impossible to cook it incorrectly because we could control the temperature so well.
Q:  How often do you and Abe find yourself using sous vide as your method of cooking at home?

Lisa: Everyday! For serious. I even reheat my breast milk for my baby to my body temperature using the Nomiku! We make yogurt, we can meal plan for the entire week because everything is already in bags so it's easy to throw our cooks into the freezer for later.
Q:  What products does one really need to sous vide at home besides an immersion circulator? Do we need the searing kit? A vacuum sealer? Can you break it down for us?
Lisa: You don't need a searing kit, a good heavy cast iron pot will do. Even a grill. Actually you don't even need a kitchen, I have college folks who email me that they're cooking in their dorm room closets!! You don't need a vacuum sealer, you can just use a zip seal bag. Put your ingredients in the bag and then dip the bag in the water up to the seal, the barometric pressure of the water will push out all of the air. We detail this "water displacement method" in depth in our book.
Q: We are cookbook lovers here? Do you have favorite authors? What are your go-to cookbooks?
Lisa: Oooooooh! I am crazy for the Kyotofu dessert book. I'm also excited about my Fuchsia Dunlop books, she teaches me so much about Chinese cuisine I didn't even know about. I also find myself reaching for my Food 52 Genius Recipes book for inspiration. Dorie Greenspan can teach anybody to bake, so can Joanne Chang of Flour in Boston. I can't choose my favorites, don't make me dear lawd!


Cookbook Giveaway - Sous Vide at Home

Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals by Lisa Q. Fetterman and Meesha Halm and Scott Peabody demystifies immersion circulation technology while providing easy recipes for the home kitchen. 

For more information on this title, please see our author interview post.

We are pleased to offer three copies of Sous Vide at Home to our EYB Members in the U.S. One of the entry options is to answer the following question in the comments section of this blog post:

Do you have a sous vide and if so what is your favorite thing to make?

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 at midnight on February 24th, 2017

Be sure to check your email spam folders for email notifications or check back on this post on the 24th for the names of the winners.


Stories about food and women

 Women food writers

Many men love to cook and are well represented in professional kitchens, but for centuries the everyday task of feeding the family has predominantly rested on the shoulders of women. They are the ones who toiled, day in and day out, often in difficult circumstances, to make sure that everyone was fed. Many of us learned to cook at our mother's or grandmother's elbow, learning not only how to prepare food but also sharing in an important cultural experience that has been handed down generation after generation. 

The contributions of women have frequently been overlooked because they tend to occur behind the scenes. This is an excellent day to remember women, both famous and ordinary, who have influenced the culinary world at large or have passed on family recipes to the next generation. Indexed blog The Kitchn is celebrating women today by featuring the site's favorite stories about women and food. The stories aren't just ones that have appeared on The Kitchn's website, they include writing from other sites as well. There is even a video, titled "Grandma Knows Best: A 100-Year-Old Offers Her Best Cooking Tips". Other stories discuss memories of mothers in the kitchen and tales of women in the restaurant industry. 

Many of our favorite food writers are women, and we celebrate them today as well. M.F.K. Fisher, Jane Grigson, Elizabeth David, Ruth Reichl, Alice Waters, and many more have shaped the way we cook and think about food and eating. Jenny recently featured a tribute to Edna Lewis, another influential woman in food. And we would be remiss not to mention the enormous impact of Julia Child, who inspired an entire genre of television cooking shows. If you have read any great stories about women and food recently, please share a link below. 

Featured Cookbooks & Recipes

Did you know adding online recipes to your EYB Bookshelf is a really great way to build your personal recipe collection?  You can do this even if you have a free membership! 

Try it out now and see how easy it is. Browse the recipes below, choose one that appeals, click on the link, and add it to your Bookshelf. (Make sure that you are signed in first.)

All the recipes we feature in these weekly round-ups have online links so you can add any of them to your Bookshelf.

Happy cooking and baking everyone!


From blogs:

Banana Upside Down Cake from David Lebovitz



From AUS/NZ books:

10 recipes from Life in Balance: A Fresher Approach to Eating by Donna Hay



From UK books:

10 recipes from Super Food Family Classics by Jamie Oliver



From Canadian books:

10 recipes from The Baker in Me by Daphna Rabinovitch, indexed by an EYB member



From US books:

10 recipes from Appetites: A Cookbook by Anthony Bourdain


10 recipes from Poole's: Recipes and Stories from a Modern Diner by Ashley Christensen

10 recipes from Mozza at Home: More Than 150 Crowd-Pleasing Recipes for Relaxed, Family-Style Entertaining by Nancy Silverton with Carolynn Carreño


10 recipes from Sweet and Vicious: Baking with Attitude by Libbie Summers, indexed by an EYB member


10 recipes from The Sprinkles Baking Book: 100 Secret Recipes from Candace's Kitchen by Candace Nelson


2 recipes from European Cookies for Every Occasion by Krisztina Maksai, indexed by an EYB member


3 recipes from Scandinavian Classic Baking by Pat Sinclair, indexed by an EYB member


3 recipes from Short Stack Vol 11: Apples by Andrea Albin


4 recipes from Short Stack Vol 23: Tahini by Adeena Sussman


Why cookbooks still matter (plus a giveaway)


When you're planning what to cook for dinner, you might begin your search for the perfect dish on the internet (hopefully using EYB!) instead of your bookshelf. With the ever-increasing volume of quality online recipes, your search might end on the internet too. Yet even though you may reach for your cookbooks less frequently, they remain important, says Julie Thomson of The Huffington Post.

Thomson likens printed cookbooks to radio: even though the new technology of television surpassed the older technology, radio didn't become obsolete.  In the world of cookbooks, the internet hasn't banished cookbooks, it has even made them better, Thomson argues. They've had to improve to remain relevant, adding more value in the form of stunning photographs, engaging storytelling, and in-depth instruction.

Francis Lam, an award-winning food writer and editor at publishing house Clarkson Potter, explains it this way: "A modern way to think of cookbooks - and this is the way I tend to think of them - is to think of them as a book. A book you'll want to read; a book that has a story; a book that might evoke emotion in you; or that might provoke you; or that might challenge you..."

Recent books that echo the thoughts of Lam and others quoted in the article include Ronni Lundy's Victuals and Tacos: Recipes and Provocations by Alex Stupak and Jordana Rothman. There are hundreds of books published each year that fit this mold; many of which end up on EYB Member Bookshelves. 2017 is shaping up to be another great year in the cookbook world and I can't wait to see what inspires me this year. My cookbook collection will definitely expand; I'm already eyeing books by David Tanis, Michael Solomonov, Stella Parks, and others.

To make it a little easier to add to your cookbook collection, The Cookbook Junkies has a giveaway (US & Canada) for four $25.00 gift cards to The contest celebrates The Cookbook Junkies Facebook group hitting 41,000 members! Enter for your chance to add to your collection guilt-free. Which books are on your radar?

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