Kindle Deals on Cookbooks - December 17th


This post shares a listing of all Kindle deals that are still active as of today. New titles are added to the top of the list and expired deals have been deleted. Act quickly if any of these cookbooks interest you, as I'm not sure how long they will remain on sale.

While you are doing your shopping using our Amazon links for anything you buy helps support our indexing efforts. These links for Amazon USAmazon UK and Amazon Canada   will take you directly to our affiliate page.

December 2017 Cookbook Roundup

After the whirlwind of the last few months, December's releases feel like a calm breeze after the storm. It was an epic year for cookbooks. I believe the ever-growing trend of high quality cookbooks is a result of cookbook lovers and cooks demanding more. We are looking for inspiration and a challenge. We don't need another version of the basics, we know the basics. We want innovative recipes, beautiful photographs, and engaging writing that inspires us to try new dishes and seek out new ingredients. We require more from a cookbook than just a collection of recipes and the publishers and authors are responding to our desire for more. We have ignited authors and chefs to deliver work that is spectacular and this year's cookbooks are proof positive we have succeeded. 

As always, I have reviewed and selected the best new releases from around the world. 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. Please remember us during your online shopping, you can access our affiliate stores through these direct links Amazon US, Amazon CA and Amazon UK with the same result.

Information about our Cookbook Club can be found here, check us out and come join us. This month's roundup covering the clubs will be in two parts, Part I was posted earlier this week; Part II will be before the end of the year. For those of you who may have missed my Top Books of 2017, this hefty compilation shares many titles that would make great gifts this year.

We also have many giveaways open and I will be working harder than ever in 2018 to bring you more. If you need help with entering the contests this post will take you step-by-step through the process. As a reminder, we have tagged each promotion with the specific region to make those regions searchable. Once you have found your region's tag - bookmark that search, and you will never have to scroll through the long giveaway list again. To further assist, I have set out the tags below with links to the proper searches. #US, #UK, #NZ, #AU, #CA, #worldwide.

As books are often released in multiple countries you may wish to browse through the entire roundup (especially as this month's roundup is quite compact). The Buy Book button will show you the options available for online booksellers including Book Depository which offers free shipping worldwide.

I wish to thank you all for your support of Eat Your Books and our entire team wishes you the happiest of holidays and all good things and cookbooks in 2018!


The Farm Cooking School: Techniques and Recipes for Inspired Seasonal Cooking by Ian Knauer and Shelley Wiseman is a title that made my best of 2017 list. Ian and Shelley run The Farm Cooking School in New Jersey and their schedule of classes can always be found on our Calendar. This book is gorgeous, full of the chefs' combined knowledge, the foundations of cooking and inspirational, rustic and thoughtful recipes. I love the seasonal aspect, especially the four season theme. For instance, the section on the 4 seasons of panna cotta share recipes for Vanilla panna cotta with rhubarb syrup, Lemon verbana panna cotta with summer fruit, Maple panna cotta with apple cider syrup and Honey panna cotta with candied orange zest. Other subjects covered in this style include pasta, pavlova, savory tarte tatins and more. It is a spectacular book and we will be bringing you a promotion soon.

Bobby Flay Fit: Food for a Healthy Lifestyle by Bobby Flay, Stephanie Banyas and Sally Jackson is the celebrity chef's guide to staying healthy. Here, Flay shares an arsenal of low-calorie flavor bombs such as rubs, relishes, and marinades that add a punch to lean proteins, whole grains, and fresh produce. With fitness tips and a look into the chef's daily routines, this cookbook is for those who want to eat right without overhauling their pantries or sacrificing flavor.

The Whole30 Fast & Easy Cookbook: 150 Simply Delicious Everyday Recipes for Your Whole30 by Melissa Hartwig is the latest offering for Whole30 followers. Included are recipes perfect for weeknight cooking, lunches in a hurry, and hearty breakfasts that still get you out the door on time; nearly effortless skillet meals, stir-fries, sheet-pan suppers, and slow-cook and no-cook meals, most of which can be made in 30 minutes or less; creative, delicious meals using widely-available ingredients found in any supermarket and Melissa's favorite kitchen hacks, designed to save time and money while maximizing flavor.

Nutritious Delicious: Turbocharge Your Favorite Recipes with 50 Everyday Superfoods by America's Test Kitchen details how to amp up the nutritional value in daily cooking, focusing on 50 everyday superfoods among vegetables and fruit, grains, and proteins, and uses them as the basis for building more nutrient-packed versions of the dishes we love for every meal of the day.

Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More by Andris Lagsdin is the perfect companion for anyone with a Baking Steel. This book focuses on the many ways one can use the steel in cooking applications besides producing a perfectly crisp pizza. I've had the Baking Steel for a few years and have only used it for pizza (which alone is worth the cost of the product) but I am excited to test out the other methods to utilize this revoluntionary product.

Modern Comfort Cooking: Feel-Good Favorites Made Fresh and New by Lauren Grier is the easiest and most fun way for today's home cooks to inspire their weeknight cooking routines. Over 75 of the most popular comfort foods get a super tasty twist using modern ingredients, flavors and techniques. I love the fusion of international flavors in classic dishes.

Palate Passport by Neha Khullar was published late last month and just came to my attention a week ago. The author spent three years and a lifetime writing this book. She traveled the world collecting experiences and food memories like others collect postcards and stamps on their passports. The photographs are lovely and plentiful. The recipes each share an experience. For instance, the South Indian tomato chutney tells the tale of hotel breakfast in Mumbai and a French dinner in St. Martin inspired the Cauliflower shooters. We are lucky to experience these memories through Neha's beautiful narrative, and we can immerse ourselves further by creating these dishes and memories for ourselves in our own kitchen. I just received this title this week so haven't had an opportunity to try any recipes but hope to remedy that soon. 

The Sunday Dinner Cookbook: 250 Modern Classics to Share with Family and Friends by Editors of Tide & Town delivers a new and inventive menu for any week of the year! This charming cookbook organizes the weeks of the year with 52 corresponding meal options, encompassing entree, sides, and dessert for the whole family that can be mixed and matched throughout for an unlimited amount of possibilities. Make family event planning easy and memorable with helpful tips and tricks of decor, as well as advice for lovely dinner manners and conversation. We will be bringing you a full promotion soon.

CROCK-POT® Mexican Slow Cooking by Editors of Publications International Ltd. shares more than 80 slow-cooked Mexican recipes for zesty appetizers; simmering soups, stews and chilies; chicken and turkey; beef and pork; vegetarian fiesta; side dishes; desserts and drinks!

Brunch Is Hell: How to Save the World by Throwing a Dinner Party by Brendan Francis Newnam and Rico Gagliano takes hesitant hosts through every phase of throwing a great dinner party, from guest list to subpoena. Loaded with wit, celebrity advice, plus sincere insights about how humans can be more generous to each other. This book is a spirited guide to restoring civility. 

Dalí: The Wines of Gala by Hans Werner Holzwarth follows on the heels of Les Dîners de Gala which was re-released last year by TASCHEN. This title is the artist's equally surreal and sensual viticulture follow-up: Vins de Gala. A Dalínian take on pleasures of the grape and a coveted collectible, the book sets out to organize wines "according to the sensations they create in our very depths."

Clean Eating For Every Season: Fresh, Simple Everyday Meals by Alicia Tyler takes you beyond the food you eat, exploring the multitude of health and nutritional benefits that can be yours when you subscribe to a clean lifestyle. In every way, clean eating is all about consuming whole food in its most natural state, or as close to it as possible. Taking a creative yet doable approach to cooking, readers find it easy to enhance the natural flavors of any meal without compromising the integrity of their food. Here, you'll find over 250 easy recipes for healthy living year-round plus bonus meal plans for easy shopping and cooking.

Favorite Cakes: Showstopping Recipes for Every Occasion by Williams Sonoma Test Kitchen shares simple, easy-to-follow directions, ideas for customizing, decorating tips and techniques, and common baking mistake solutions will help bakers of every level make the most of this book. Organized by basic recipes, modern, and specialty cakes, and including 40 recipes and full-color photography, there's a cake for every occasion.

Secret-Layer Cakes: Hidden Fillings and Flavors that Elevate Your Desserts by Dini Kodippili, the creator of the blog, The Flavor Bender, describes herself as a mad scientist in the kitchen. Through her experimentation, she developed secret-layer cakes. These unique cakes, which appear traditional at first, all have a hidden middle or bottom layer that will delight any dessert enthusiast. Her creations include blueberry cheesecake with a surprise lemon blondie layer, black forest mousse cake with a surprise layer of sour cherries and maple cheesecake with a hidden bacon brittle layer.

Live Lagom: Balanced Living, the Swedish Way by Anna Brones was released in the UK in July and is being released this month in the US. Brones presents valuable Swedish-inspired tips and actionable ways to create a more intentional, healthy lifestyle. Instead of thinking about how we can work less, lagom teaches us to think about how we can work better. This title is about finding balance between aesthetics and function, focusing on simplicity, light, and open spaces. Health and wellness in lagom is a holistic approach for the body and mind including connecting more in person, caring for self, managing stress, keeping active, and embacing enjoyment in daily routine.

Ramen at Home: The Easy Japanese Cookbook for Classic Ramen and Bold New Flavors by Brian MacDuckston shares over 100 recipes for broths, noodles, side dishes, and toppings, this cookbook makes it easy to enjoy real ramen any night of the week.

Other titles released this month include:


Ultimate Fit Food : Mouth-watering recipes to fuel you for life by Gordon Ramsay provides the popular chef's go-to recipes when he wants to eat well at home. The book is divided into three sections, each one offering breakfasts, lunches, suppers, sides and snacks with different health-boosting benefits. The Healthy section consists of nourishing recipes for general wellbeing; the Lean recipes encourage healthy weight loss; and the Fit section features pre- and post-workout dishes to build strength and energise. Good for you food without sacrificing taste and flavor.

Good Food Eat Well: Healthy Slow Cooker Recipes by Good Food will show you how to make delicious, healthy and balanced recipes in your slow cooker. From curries, chillis, soups and guilt-free puddings, through to fresh ideas for stews, and vegetarian meals, there is a slow-cooked meal for everyone. Accompanied throughout with full-color photographs and a nutritional breakdown of every recipe, this collection of Good Food's favorite triple-tested slow cooker recipes will work first time, every time. Good Food's body of work is indexed for our members.

The Mushroom Cookbook: A Guide To Edible Wild And Cultivated Mushrooms - And Delicious Seasonal Recipes To Cook With Them by Michael Hyams and Liz O'Keefe is an informative portrait gallery of varieties of mushrooms and offers culinary suggestions for making the most of each one. The delicious recipes are grouped seasonally, from Morel ravioli or Chestnut mushroom and mousseron tart to Kale and shiitake soup and a Gourmet mushroom burger.

Home Economics: How to eat like a king on a budget by food blogger, Jane Ashley, unlocks the key to savvy shopping and provides tools to cook from scratch rather than rely on prepared foods. This book offers delicious, quick recipes, together with simple instructions for everything from how to joint a chicken to making your own bread, pastry, sauces and dressings. Along with weekly menu plans and fully-costed shopping lists, you'll find money-saving tips, as well as dedicated menus for different diets, including vegetarian, vegan, low-carb and gluten-free.

Lose Weight for Good: Full-flavour cooking for a low-calorie diet by Tom Kerridge delivers a low-calorie diet with a difference. It's based on hunger-satisfying portions of delicious, low-calorie dishes that taste amazing. The focus is on the food that we can and should be eating to lose weight, which is easy to make and won't make you feel as though you are missing out. Recipes include Warm halloumi salad; Salt and pepper squid; Sweet potato and black bean burritos; Sticky pork chops; and Baked doughnuts with sweet five-spice dust.

Gizzi's Healthy Appetite: Food to nourish the body and feed the soul by Gizzi Erskine is being re-released in the paperback this month. This title was previously published in 2015 and is indexed for our members.

Lisa Riley's Honesty Diet by Lisa Riley shares the secrets behind her incredible 12-stone weight loss. This book shares fast, simple, delicious low-carb recipes; easy-to-stick-to eating plans; everyday fitness ideas to get you up off the sofa; an 'honesty diary' section for keeping track of progress and tips for staying healthy on-the-go and when eating out.

Solo Food by Janneke Vreugdenhil was released in the Netherlands in 2016 in Dutch and arrives in the UK this month. This cookbook celebrates cooking for yourself with 72 satisfying recipes. Many people love to spend hours in the kitchen for their family or friends, but eat a pizza in front of the TV if they're alone. Vreugdenhil demonstrates that cooking without other mouths to feed can be extremely satisfying.

Onwards and Upwards: 40 Signature recipes from Art School Restaurant
by Paul Askew is the debut book from acclaimed Liverpudlian chef. The book showcases 40 recipes featuring the best of seasonal produce. It is a celebration of great produce, of a sparkling culinary talent and of sensational ingredients. These dishes are taken from Askew's signature restaurant, The Art School in the heart of Liverpool.

Classic Food of Northern Italy by Anna Del Conte is an updated edition of the original Classic Food of Northern Italy published in 1995 which won both The Guild of Food Writers Book Award and the Orio Vergani prize of the Accademia Italiana della Cucina. Del Conte revisits classic dishes to show the best of northern Italian cuisine - both rustic and sophisticated. In this collection of over 150 recipes Anna has chosen the very best ideas sourced from acclaimed restaurants, elegant home kitchens, rural inns and country farmsteads.

Vegan in 7: Delicious Plant-Based Recipes in 7 Ingredients or Fewer by Rita Serano demonstrates how cooking vegan doesn't have to be complicated. She offers nourishing and delicious recipes with not a single fake overprocessed vegan burger in sight. Plus, all her recipes are low-fat and free from refined sugars. With chapters broken into Start, Fast, Fresh, Nourishing, Gather, Sweets and Basics, including recipes for nut milk and vegetable broth if you want to take it a step further. Rita eschews obscure ingredients in favour of natural, seasonal and organic produce. This book is beautiful and we will be bringing a promotion to you soon.

Other books released this month include:


Hong Kong: Food City by Tony Tan explores the vibrant city of Hong Kong through 80 exquisite dishes, from the cutting-edge contemporary to the traditional, from both the high and low of its cuisine with recipes from the city's iconic hotels, its hawker stalls, and even a legendary dumpling house on the outskirts of Kowloon. Tan weaves his recipes with stories that trace Hong Kong's Chinese roots, explore its deep colonial connections and tantalise us with glimpses of today's ultra-modern city and most delicious eating spots. This book was released late last month in Australia. It will be released in February in the US.

A Timeline of Australian Food: From Mutton to Masterchef by Jan O'Connell takes readers on a tasty and sometimes surprising culinary journey through 150 years of Australian food. Lavishly illustrated, this tasty book looks at what we've eaten, how we've shopped, and how we've produced and prepared our food, decade by decade, through depression, war, and decades of abundance.

Roast: The New Classics by Louise Franc shares a collection of classic and more innovative roasting recipe from a simple roast turkey to roasted peaches with crème fraîche. Get more from your oven and update your roasting technique with this classic and contemporary collection of delicious roasting recipes. Chapters cover meat, poultry, vegetables, fish & seafood, sides, and desserts, and contain more than seventy classic and more contemporary recipes including beef cheeks in red wine, classic roast turkey with spicy cranberry sauce, beef pot roast, roasted lamb shanks with cannellini beans, mustard-glazed roast leg of ham, sticky roast pork ribs, roasted ducks with cherries, whole-roasted harissa cauliflower, and slow-roasted peaches with lime mascarpone. With step-by-step carving instructions for beef, lamb, chicken, turkey, duck, and pork, as well as popular game meats, it is the perfect way to update your roasting skills and expand your cooking repertoire. This title was released in late October.

Pidapipo: Gelato Eight Days a Week
by Lisa Valmorbida is a celebration of authentic gelato, alongside classic Italian and contemporary seasonal desserts, cakes, and drinks. All the recipes in Pidapipo are dictated by the seasons - giving you the freshest and most contemporary introduction to the sweet art of gelato! Discover 60 deliciously cool and creamy creations, including gelato, sorbetto, granitas, desserts and drinks, all exquisitely photographed and accompanied by illustrations from renowned French illustrator Jean Jullien.

New Zealand

The Tart Tin by Matt Cross shares recipes from throughout his career as a professional chef and will guide you through the creation his famed treats that sells at the Otago Farmers Market. His retro styled caravan has a consistent queue waiting to load up on his hand-made, delicious offerings. For Matt, these recipes aren't just a list of ingredients and measurements, they're snapshots of his life, passed on from chefs and people who have influenced him through his journey. From fine dining restaurants to trendy cafes, the most important things to Matt when it comes to food are quality ingredients and, more so, passion, pride and technique. The ability to spark a memory or feeling through food is one of Matt's goals. I had to order this book from New Zealand. 

Tips for your improving your holiday cookie tray

 Punition sandwiches

It's the home stretch for bakers intent on making holiday cookies. The recipes are printed or bookmarked, the ingredients are at hand, and now the fun can begin. Sometimes the fun turns to frustration, however, when doughs stick unexpectedly, gorgeous designs go cattywampus, and things that are supposed to be soft get crunchy and vice-versa. 

We've lined up a few resources for you to avoid these pitfalls, starting with great tips from Deb Perelman of Smitten Kitchen. She has perfected a technique for making perfect cut-out cookies that not only makes for a better finished product but saves time in the process. Skipping the step of softening the butter makes for a firmer dough that doesn't need to be chilled, and rolling between parchment sheets allows for the scraps to be used without the cookies getting tough. 

Over at The Washington Post, Bonnie Berwick has a bevy of tips concerning cookie ingredients and more. There are several helpful reminders, ranging from the best way to separate eggs, the differences between baking powder and baking soda, and wax paper and parchment. Berwick also shares David Lebovitz's admonition to not overbeat your cookie dough, which can lead to excess spreading.  

Indexed magazine Fine Cooking also provides advice from professionals, featured the hard-earned wisdom of several pastry chefs. I found the advice from Scott Green of Travelle Kitchen + Bar in Chicago to be useful. Green advises to add flavorings like salt, vanilla, extracts and citrus zest to the butter when creaming it at the start of the dough-making process. Says Green, "Fat absorbs flavor better than other ingredients, so you'll get more bang for your buck." 

Taste of Home brings us the keys to making soft, chewy sugar cookies. If you've ever been disappointed that a cookie turned out crisp instead of invitingly soft, these tips will help your baking immensely. Many factors go into determining how crisp any cookie will be, including baking temperature, the type of flour you use, how much egg is in the dough, and what type of sugar is included. Tweaking one or more of these items can turn your cookies from being shattering chunks into pillowy bundles of goodness. 

Photo of Punition sandwiches from Smitten Kitchen by Deb Perelman

Allegations against Johnny Iuzzini derail 'Great American Baking Show'

Johnny Iuzzini cookbookThe 'Great American Baking Show', a spin off of the phenomenal hit series 'The Great British Bake Off', had just started its third season when news broke that one of the show's hosts, pastry chef Johnny Iuzzini, was facing allegations of sexual misconduct. When parent company ABC heard about the allegations, it pulled the remaining episodes of the show

The program featured several amateur bakers along with co-hosts Iuzzini, Ayesha Curry, and former NFL star Anthony "Spice" Adams. ABC said it will not air the remaining episodes, and that it takes "matters such as those described in the allegations very seriously." A total of eight women have come forward with accusations. Four of them, former employees who worked for Iuzzini in the pastry kitchen of restaurant Jean-Georges in New York City, described the work environment as "rampant with incidents of sexual harassment."

Iuzzini issued a statement in which he said that the accusations were not accurate, although he expressed regret that the women did not feel comfortable coming to him as a manager to report any harassment. He also expressed disappointment that the bakers and staff of the 'Great American Baking Show' were harmed by the program's cancellation.

This news follows reports of sexual harassment by Mario Batali, prompting the star chef to step away from his restaurant empire and was fired from the daytime cooking show 'The Chew'. Today Batali sent an email of apology to his fans - and bizarrely included a recipe for cinnamon rolls following the apology. 

Eat Your Books Cookbook Club December Roundup - Part I

We are doing the roundup of the Eat Your Books Cookbook Club, our online cooking group, and our second group that is working through Sweet, a bit earlier as the newsletter will go out next week before the holidays. Before the end of the year, I will prepare a Part II roundup so that we can share more greatest from this month's selections which were: Six Seasons or Salt, Fat, Acid and Heat, (both of these titles were on my best books of 2017 list) plus we shared our favorite holiday cookies and treats. Please be sure to tag all your social media posts with the hashtag #EYBCC.  The photos below are just a few of the beautiful shots our members have been sharing so be sure to visit the groups for more inspiration.

A reminder: You voted and our cookbook selections for January through March are laid out here. If you missed any previous roundups or are looking for other club news, I have tagged them with #EYBCookbookClub.

We'll begin December's roundup with dishes from Six Seasons


Lisa S made the Onion and pancetta tart: The author mentions that the walnut dough may be tricky to roll out, but I didn't have any problems. It was tender and delicious, and I would like to use it in sweet applications. I served this with a salad for lunch and am looking forward to a slice for tomorrow's breakfast. A very flavorful tart that I will definitely make again.

Leigh C was inspired by Lisa's tart that she made it herself. I immediately copied although mine is not as pretty and I had to roll the dough twice because it crumbled to pieces! Still tasted delicious.

Jessica J made the Celery root, cracked wheat, and every fall vegetable you can find chowder: I used farro and added some cauliflower. The celery root puree definitely added a nice creamy texture. It is a very filling soup and needed some water to thin it after the first day. I would make this again. It's a great way to use up veggies.

Ruslana D states: Six Seasons is one of my favorites. I tried steamed broccoli, to tomato & corn salad, Swiss chard with garlic and jalapeños, torn croutons so far. Plus the two dishes above: Farro/salami salad and Cauliflower Ragu. All recipes are designed to bring the best flavor out of vegetables, and none are too fussy. After trying these recipes once, I could repeat and modify them as I see fit- they just make sense! Farro salami salad: I couldn't find Farro so I used quinoa and I agree with author - I wish I had this dish in my fridge at all times!! Cauliflower ragu was good, but a lot of flavor came from butter and lemon.

Jane T: Roasted radishes with brown butter, honey, and chili flakes. Nice little side, easy to put together. I went light on the honey, and I'd probably go even lighter next time.

I made the Crushed and fried potatoes with crispy herbs and garlic and I don't believe I'll ever make roasted potatoes again. These have ruined me. So good.

Nanda G. Pan-steamed broccoli rabe with tuna, lemon, olives, and parmigiano This is one of the modifications he lists at the end of the recipe except with canned tuna in place of anchovies. Utterly delicious and satisfying.

Salt, Fat, Acid, Heat

Kathleen L made the Ribollita soup: I took my time layering the flavors and carefully simmering this Tuscan bean and kale soup, in the "Chunky" soup category. I was rewarded with one of the best soups I've ever had! (6 cups sliced kale and half a head of savoy sounded like too much, but it wasn't) I love the way this book is formatted, so much fun to read and the art by Wendy MacNaughton is just charming and instructive. I think this book is going to make me a better cook. Samin is a great teacher!

Danna C: I made Pasta with broccoli and bread crumbs. It's quite good, and tastes better than it looks. In keeping with the vibe of the book, about half the ingredients don't have exact measurements which made sure I watched/smelled/tasted as I went to get the proper outcome. Definitely worth a repeat!

Ann M: Chicken thighs worked great with the Crispiest spatchcocked chicken recipe topped with basic salsa verde from this book. The salsa was also great on the green beans. And on a grilled ham and cheese sandwich today at lunch.

Jessica J. Chicken with lentil rice served with Persian herb and cucumber yogurt. This was outstanding. I will admit that I cheated and browned the chicken skin under the broiler for a few minutes. I only had Greek yogurt and it probably would have been better with regular. Definitely will make this again.

This month our members shared some of the Holiday treats they have been baking up. I will be doing mine next week, and I'm sure we'll have many more entries before the end of the month. Look for our Roundup - Part II.

Paula C made Stollen in a proper stollen mould, recipe by Paul Hollywood.

Danielle T: My third contribution to my holiday platter is the orange and Campari Turkish delights from Bake From Scratch. It says I can store them for a month in the recipe? We will see. I'm kind of nervous. They taste like grapefruit.

Louise A: Made the Biscotti from Jamie Oliver's Christmas Cookbook. They are the best biscotti I have ever made!! Especially good with some chocolate ganache on the side.

I shared a White Chocolate, Almond and Cranberry bar perfect for the holidays. The recipe can be found here.

In our Eat Your Books Cookbook Club - Sweet covering Ottolenghi and Goh's blockbuster book Sweet we have some serious bakers.

Judy K made Rum raisin cake with rum caramel icing

Stanca D made Gevulde Speculaas. I love the filled speculaas, she states.

Ching Y made: Pistachio, almond and cherry wafers. I couldn't find dried sour cherries, so this was the next closest option - dried bing cherries. The dough was really easy to make, heating butter, brown sugar and water in a pan until fully dissolved, then adding the dry ingredients, fruit and nuts before mixing by hand. Minimal equipment required! After chilling in a loaf pan in the fridge, I wasn't sure if the whole nuts would present a challenge to slice, but the firmness of the dough provided some stability, and I was able to produce fairly neat slices with a chef's knife. The raw dough keeps for some time in the freezer, so these are great for when you want to have some easily available to bake on short notice!

Annelies L. made the Coffee cardamom cake. I'm happy with the result and the taste. I didn't use the bottom for the glaze but put it on top.

Featured Cookbooks & Recipes

Finding the best recipes amongst the millions online is not easy - but you don't have to! The team here at Eat Your Books, searches for excerpts from indexed books and magazines and every week we bring you our latest finds. Every day recipes are added from the best blogs and websites.

As a member, you can also add your own favorite online recipes  using the Bookmarklet. With EYB, you can have a searchable index of all your recipes in one place!

Happy cooking and baking everyone!


Member Photo of the Week:

Lemon and Poppy Seed Cake (National Trust version) from Sweet by Yotam Ottolenghi & Helen Goh

Photo submitted by Astrid5555. Have you uploaded any of your own photos yet? Learn more!



From Magazines:

4 latke recipes from the December issue of indexed Martha Stewart Magazine



From Cookbooks:

8 recipes from Julie Taboulie's Lebanese Kitchen: Authentic Recipes for Fresh and Flavorful Mediterranean Home Cooking by Julie Ann Sageer & Leah Bhabha

Enter the Julie Taboulie GIVEAWAY! (US/CAN only)


10 recipes from The Vegetable: Recipes that Celebrate Nature by Caroline Griffiths & Vicki Valsamis

Enter The Vegetable GIVEAWAY! (US/AUS only)


10 recipes from Lure: Sustainable Seafood Recipes from the West Coast by Ned Bell with Valerie Howes

Enter the Lure GIVEAWAY! (US/CAN only)


3 recipes from Instant Pot Miracle: From Gourmet to Everyday, 175 Must-Have Recipes by The Editors at Houghton Mifflin Harcourt

Enter the Instant Pot Miracle GIVEAWAY! (US/CAN only)


5 recipes from Modern French Pastry: Innovative Techniques, Tools and Design by Cheryl Wakerhauser

Enter the Modern French Pastry GIVEAWAY! (US + WORLDWIDE)

Dinner in an Instant - Melissa Clark

Do you question if Melissa Clark ever sleeps? I do. She's a wife, mother, author of many books and columnist at the New York Times. There has to be two of her. The dynamo has another cookbook coming in early 2018: Favorite Recipes from Melissa Clark's Kitchen: Family Meals, Festive Gatherings, and Everything In-between that can be pre-ordered now. And her previous titles and her two newspaper columns, A Good Appetite and What's for Dinner are indexed for our members. Two clicks and all the recipes from both columns can be added to your bookshelf.

But back to the reason we are here today, Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot is the second book this year from Clark. This title tackles those appliances that can make our busy schedules a little less hectic - the pressure cooker, Instant Pot (have you entered our contest to win an Instant Pot?) and slow cooker. What I love about Dinner in an Instant is that the recipes are complex in flavor with plenty of international flair. The "in an Instant" portion of the title is somewhat misleading as many of the recipes do take an investment of time with prep, marinating and searing to add flavor but the reward is well worth the effort. 

Japanese beef curry, Wild mushroom, pancetta and pea risotto, and Garlicky Cuban pork are a few examples of recipes you will find. As with Melissa's Dinner Changing the Game, this book will always be handy and both titles have made my best books of 2017 list. 

Special thanks to Clarkson Potter for sharing a recipe with us today - the Korean chile-braised brisket and Kimchi coleslaw. The publisher is also providing three copies of Dinner in an Instant in our contest open to members in the US. Be sure to scroll down to enter. 

Korean Chile-braised brisket + Kimchi coleslaw

Add this recipe to your Bookshelf (click the blue +Bookshelf button).

Time: 2 hours, 30 minutes, plus at least 1 hour for marinating
Yield: 8 servings

Gochujang, a very slightly sweet and powerfully spicy Korean chile paste made from gochugaru (Korean red chile), has become a staple in my kitchen, where it adds a more intense, complex bite than other hot sauces. Here I use it to flavor tender beef brisket, along with the gochugaru chile flakes for added heat, sesame oil, garlic, and lots of fresh ginger. If you can't find gochujang, Sriracha makes a good though slightly less spicy substitute.

And if you're not a coleslaw fan, you can certainly skip it and simply serve some kimchi or a salad on the side.

  • 4 to 5 pounds beef brisket, cut into 3 or 4 pieces
  • 1 tablespoon dried red chile flakes, preferably Korean gochugaru
  • 1 tablespoon sweet paprika
  • 2½ teaspoons kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 to 3 tablespoons peanut or safflower oil, as needed
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 tablespoon grated peeled fresh ginger
  • 1 cup lager-style beer
  • ¼ cup gochujang (Korean chile paste) or Sriracha
  • 2 tablespoons ketchup
  • 2 tablespoons soy sauce
  • 2 tablespoons light or dark brown sugar
  • 2 teaspoons Asian fish sauce
  • 1 teaspoon toasted sesame oil
  • 5 cups shredded cabbage (from 1 small cabbage)
  • ¼ cup chopped kimchi, plus more to taste
  • 2 tablespoons peanut, grapeseed, or olive oil
  • 1 teaspoon toasted sesame oil
  • Juice of ½ lime, plus more to taste
  • ½ teaspoon fine sea salt, plus more to taste


Cut the beef into 6 to 8 pieces instead of 3 or 4 pieces. Marinate and brown as in steps 1 and 2. Place the meat in the pot and cover with the sautéed onion mixture from step 3. Cook on high for 7 to 9 hours or low for 10 to 12 hours.

1. Rub the beef with the chile flakes, paprika, salt, and pepper. Cover and refrigerate for 1 hour and up to 24 hours.

2. Set the electric pressure cooker to sauté (or use a large skillet). Add a tablespoon of the oil, let it heat up for a few seconds, and then add a batch of the beef and sear until it's browned all over, about 2 minutes per side, adding more oil as needed. Transfer the beef to a plate and repeat with the remaining batches.

3. If the pot looks dry, add a bit more oil. Add the onion and sauté until golden, 3 to 5 minutes. Add the garlic and ginger and sauté for 1 minute longer. Add the beer, gochujang, ketchup, soy sauce, brown sugar, fish sauce, and sesame oil. Scrape the mixture into the pressure cooker if you have used a skillet.

4. Cover and cook on high pressure for 90 minutes. Let the pressure release naturally for 20 minutes, and then release the remaining pressure manually.

5. To make the kimchi coleslaw, combine the cabbage, kimchi, both oils, lime juice, and salt in a large bowl and toss well. Taste, and add more salt or lime juice if needed.

6. Transfer the beef to a plate or a rimmed cutting board and tent with foil to keep warm. Set the pressure cooker to sauté and simmer the sauce for 15 to 20 minutes, until it is reduced by half or two-thirds (remember that it thickens as it cools). Use a fat separator to skim off the fat, or let the sauce settle and spoon the fat off the top. Serve the sauce alongside the beef, with the kimchi coleslaw.

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

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on January 17th, 2017.


Reprinted from Dinner in an Instant. Copyright © 2017 by Melissa Clark. Photographs copyright © 2017 by Christopher Testani. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

Cook Book Stall in Philadelphia is closing

Cook Book Stall

Our list of favorite cookbook stores around the world is again getting shorter. The Cook Book Stall, which has been a fixture of Reading Terminal Market in Philadelphia for 35 years, is closing down on December 29.

Current owner Jill Ross, who purchased the store from original owner Nancy Marcus, has helmed the spot for the past 15 years. While she says that pressure from online booksellers has made it more difficult to stay in business, that's not the only reason she is closing up shop. "Mostly, I am just ready to move on and I'm ready to try something new," she said. "I've been here 15 years. I think that's a good run for any business."

Ross and her then-boyfriend moved to Philadelphia in 2002, and while shopping at Reading Terminal Market she noticed a "help wanted" sign at The Cook Book Stall. She thought it would be a good way to occupy her time until she finished school or decided on her next move. After working there for a year, she purchased the business.  The next adventure for Ross will involve growing her dog-walking business, and becoming licensed as a personal trainer. 

Vegan Recipes from the Middle East

Many cultures blend together to make up the melting pot that represents the food of the Middle East. Generations of  Iranian, Israeli, Armenian, Kurdish, Greek, Cypriot, Azerbaijani and Turkish cooks, as well as other nations, join together as the foundation of this varied and vibrant cuisine.

One constant among these people are the reverence and respect they have toward cooking with food that comes from the earth.

In Vegan Recipes from the Middle East by Parvin Razavi, vegan cooking blends natural culinary delights from various cultures with a contemporary approach to deliver dishes that will please the modern cook. Here are warm and spicy stuffed vegetables, cool and fragrant soups, delicate preserves, pilafs, breads, pickles, relishes and pastries with beautiful photographs to boot.

The dishes of the following countries: Iran; Armenia; Syria, Lebanon, Jordan; Egypt; Morocco and Turkey are the focus of Parvin's recipes. The book is organized in chapters for each country with a focus on the mezze style of cooking and serving. It is not unusual for up to ten dishes to be prepared for one meal in the Middle East and they are all served together. There is no designation of courses - everything is brought to the table to enjoy. I love this type of celebration that sets out myriad dishes so that guests can explore and share. 

The Crispy saffron rice and Orange and coriander relish were two dishes I tried several months ago and they were perfect, especially the relish.  I love the sweet and sour combination that added a bright note to our chicken dish (of course, this relish would be good with any number of vegan dishes such as rice or lentils).

Special thanks to the publisher for sharing the recipe below for Stuffed aubergines with walnut and pomegranate with our members today as well as providing five copies of this book in our contest for members worlwide. Scroll to the bottom of this post to enter.

Stuffed aubergines with walnut and pomegranate
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

Preparation time: 30 minutes
Cooking time: 1 hour

  • 2 aubergines
  • 2 medium-sized onions, chopped
  • 1 garlic clove, crushed
  • A little oil
  • 500 g ground walnuts
  • 3 tbsp pomegranate syrup
  • 250 ml water
  • Salt and pepper
  • 100 g approx. Pomegranate seeds
  • Juice of 1 lemon
  • A little parsley, for garnishing

1. Halve the aubergines, place in a generous amount of salted water and steep for half an hour.

2. Sweat the onions in a pan with some oil until transparent and add the garlic.

3.  Add the walnuts and pomegranate syrup to the saucepan and slowly bring to the boil with the water.

4.  Season to taste with salt and pepper and simmer on a low heat for 45 minutes, stirring regularly.

5. Add the pomegranate seeds and continue to simmer for another 15 minutes, stirring constantly.

6. Remove the aubergines from the water and wipe well with a clean cloth.

7. Cut into each aubergine flesh twice lengthways and saute in a heated frying pan for 2-3 minutes on each side.

8. Add the lemon juice to the pomegranate and walnut mixture, and spread on the aubergines. Serve with pomegranate seeds and a little parsley as a garnish.

Tip: The nut and pomegranate filling can also be supplemented with 150-200 g strips of seitan and served with rice.


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

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on January 15th, 2017.

How to choose the 'keeper' cookbooks


Whenever you face cookbook overload - the shelves are bulging, and there is hardly any room left for even one volume - naturally, that means you will see several new 'must have' books. How do you decide which books are worth buying and taking up that precious real estate, or which of your current collection can be passed on to a new home to make room? Rebekah Denn, writing for The Seattle Times, has some ideas

Denn notes that, although everyone seems to keep predicting the death of recipes, cookbooks just keep getting better and are therefore more worthy of that precious shelf space. You might wonder how that is possible. Our very own Jenny Hartin had the answer, and was quoted in the article where she noted astutely that "Cookbook lovers and cooks are demanding more." We are spending serious cash on these beauties, and we expect them to deliver the goods. The production quality keeps growing as well, with better layouts and gorgeous photography.

Returning to the concept of picking only the 'keepers' among all of the wonderful releases this year, Denn provides some sage advice. She doesn't think that merely delivering one or two great recipes is enough, and advises you to copy those recipes down on a card or in a computer file (don't forget to index those as personal recipes), and then finding that book a new home. 

Denn also gives us some tough love - she says nostalgia should not be a factor in keeping a book. She suggests taking a photo of the cover to preserve the warm fuzzy feelings. Denn also recommends taking a cookbook for a test drive by picking up a copy at the local library before committing to a purchase. We try to find several online recipes for the best new releases to help in that regard. 

At the conclusion of the article, Denn provides her list of 'keeper' books for 2017. The list includes some Member favorites including BraveTart; Salt, Fat, Acid, Heat; Six Seasons, and The Sioux Chef's Indigenous Kitchen

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