Cooking in Color - EYBD Promotion

Now with EYBDigital, if you buy a print book within the promotional period, for the first time you will have access to the full EYBD cookbook wherever you can access EYB - on vacation, at work, in the grocery store, etc. In addition to the digital book, all the features of EYB will be included in the access, at no cost to the book purchaser.

•            Recipe search
•            Bookmarks
•            Recipe ratings and reviews
•            Photo upload (personal photos of dishes cooked)
•            Shopping lists

We are pleased to share a promotion for our next EYBD Book, Cooking in Color: Vibrant Plant-Forward Recipes from the Food Gays by Adrian Harris and Jeremy Inglett, today on its publication day. 

Fresh, plant-forward recipes, plus colorful photography with camera and styling tips for enviable food photos are shared in this book. The authors have found growing popularity on social media by sharing not only wholesome, delicious recipes, but also rich, colorful food styling and photography.

 

The authors don't strictly focus on vegetarian, but they appreciate the versatility and beauty of fresh produce and incorporate the brilliance of its color into all their dishes with garden-fresh herbs, crisp vegetables, and vivid fruits. Speaking as someone who deals with food photographs and Instagram, the most popular photos are always those bursting with seasonal produce. Brown food might taste good, but it isn't very photogenic.

Adrian and Jeremy's recipes and photography tips inspire the reader to cherish the cooking process and treat mealtime as a moment to reflect and connect with the world around them. Even if you don't photograph your food, you still want to present it beautifully and The Food Gays have that covered. 

Our   takes you inside this book and features the following 

If you have already bought Cooking in Color: Vibrant Plant-Forward Recipes from the Food Gays or do so before December 31st, 2018, register here (be sure you have a photo of your receipt or screenshot from your online order ready to upload). Once your purchase has been verified, this button   will appear on the book on your Bookshelf next to the title and will take you to the digital access for this gorgeous book. Below are screenshots showing how these features will appear.  

 

 

The publisher is offering three 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 October 25th, 2018.

Vancouver Eats - EYBD Promotion

Now with EYBDigital, if you buy a print book within the promotional period, for the first time you will have access to the full EYBD cookbook wherever you can access EYB - on vacation, at work, in the grocery store, etc. In addition to the digital book, all the features of EYB will be included in the access, at no cost to the book purchaser.

•            Recipe search
•            Bookmarks
•            Recipe ratings and reviews
•            Photo upload (personal photos of dishes cooked)
•            Shopping lists

We are pleased to share a promotion for our next EYBD Book, Vancouver Eats: Signature Recipes from the City's Best Restaurants by Joanne Sasvari today on its publication day. 

 

This beautiful book shares signature recipes from the city's best restaurants and, as I have mentioned before, Figure1's cooks and eats series are among my favorites. What I love about these books are not only the profiles, recipes and photographs but that the recipes are very approachable. For instance Milk chocolate panna cotta with Oreo crumb and raspberries, while elegant, is not difficult to create at all. The recipes are restaurant quality but doable for all levels of cooks. Earlier this month, we featured Seattle Cooks, another EYBD title from Figure 1. Be sure to check out our promotion for more information. The cooks and eats series will never leave my collection. 

Our    gives you a look inside this book that features the following recipes 

If you have already bought Vancouver Eats or do so before December 31st, 2018, register here (be sure you have a photo of your receipt or screenshot from your online order ready to upload). Once your purchase has been verified, this button   will appear on the book on your Bookshelf next to the title and will take you to the digital access for this gorgeous book. Below are screenshots showing how these features will appear.  

 

The publisher is offering two copies of this book to EYB Members in the US and Canada. 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 October 25th, 2018.

Mowgli Street Food by Nisha Katona

In 2014, barrister Nisha Katona wanted to build a restaurant serving the kind of food Indians eat at home and on the street. The first Mowgli restaurant opened in Liverpool in late 2014, blowing away the critics forming legions of fans. Nisha gave up her 20-year career to build Mowgli Liverpool and now there are six Mowgli locations in the UK. Nisha, a dedicated curry evangelist, is responsible for Mowgli's growth and she still hand trains each new Mowgli chef.

The simple dishes on the Mowgli menu differ greatly from the curry stereotype. These dishes reflect real Indian food which is extremely healthy, often vegan, and always packed with fresh flavour. One hundred of those signature dishes are shared in her latest book, Mowgli Street Food: Stories and Recipes from the Mowgli Street Food Restaurants. I am a street food devotee and Indian food is one of my favorite cuisines so this book is a winner in my collection. The recipes here range from Gunpowder chicken, Mowgli rocky road (yes there are desserts!), Mowgli onion bhajis to cocktails and drinks. Measurements are given in weight and volume and the recipes are approachable and made with ingredients that aren't difficult to procure.

Nadia has written two previous cookbooks, The Spice Tree and Pimp My Rice that should be on your radar. Special thanks to Nourish Books for sharing the following two recipes with our members today. Be sure to add them to your bookshelf and scroll to the end of this post to enter our giveaway to win a copy of Mowgli Street Food.   

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

PREP: 5 MINUTES • COOK: 5 MINUTES • SERVES 4

These big, crunchy, moist leaves are not a common Indian ingredient. They are, however, my favourite salad leaf. They are giant, generous, sweet torpedoes that work as well in salads as they do in soups or stir-fries. This salad formula is entirely transferable to your favourite leaves.

  • 1 tbsp vegetable oil
  • ½ tsp mustard seeds
  • 2 small Chinese lettuces, halved and finely shredded
  • 1 red pepper, deseeded and thinly sliced
  • 1 small red chilli, deseeded and thinly sliced
  • ½ small bunch of fresh coriander/cilantro, leaves and stalks roughly chopped
  • ¼ tsp chat masala
  • 1 tbsp lemon juice
  • pinch of salt

1 Put the vegetable oil in a small frying pan set over a medium-high heat. When hot, add the mustard seeds and fry until they begin to fizz and pop. Remove from the heat and set aside until cool.

2 In a large bowl, add all of the remaining ingredients, mix well, check for seasoning and serve immediately.


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

PREP: 15 MINUTES + 1 HOUR MARINATING • COOK: 15 MINUTES • SERVES 4

Pakora is just another word for bhaji - another excuse for that gram flour batter. This is as close as Indians get to fish fingers. Play with the batter to make this a bespoke favourite. Lime zest and your choice of herbs finely chopped are a good twist.

  • 450g/1lb skinned white fish fillets, such as cod or haddock, chopped into 2.5cm/1 inch chunks
  • vegetable oil, for deep frying
  • fresh coriander/cilantro

FOR THE MARINADE

  • 1 tbsp lemon juice
  • 3 garlic cloves, minced
  • 2.5cm/1 inch piece of fresh root ginger, peeled and grated
  • ¼ tsp ground turmeric
  • ½ tsp salt
  • ½ tsp ground cumin

FOR THE BATTER

  • 200g/7oz/12⁄3 cups gram/chickpea flour
  • ½ tsp bicarbonate of soda/baking soda
  • ½ tsp salt
  • ¼ tsp chilli powder
  • ¼ tsp ground turmeric
  • ½ tsp garam masala

1 Mix the fish with the marinade ingredients, cover and set aside in the refrigerator for at least an hour.

2 Mix together the ingredients for the batter. Slowly pour 275-300ml/10-10½fl oz/ 1-1¼ cups water into the dry ingredients and mix well - you want it to form a smooth paste.

3 Heat a deep-fat fryer to 180°C/350°F or set a saucepan over a medium-high heat with about 4cm/1½ inches of oil. You know the oil is hot enough when you drop a small amount of batter into it and it floats to the surface.

4 Coat the fish pieces in the batter and carefully fry in small batches for 3-5 minutes until they are golden brown and cooked through. Remove from the oil using a slotted spoon and drain thoroughly on paper towels.

5 Finish with fresh coriander and serve immediately.

Receipt excerpts used with permission from Mowgli Street Food: Stories and recipes from the Mowgli Street Food restaurants, by Nisha Katona. © Nourish Books, 2018. Hardback, £25. Commissioned photography © Yuki Sugiura

 

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

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on October 20th, 2018.

At Home with Natalie Morales

Natalie Morales, longtime news anchor and co-host of the TODAY show, knows how hard it can be to get a nutritious dinner on the table that the whole family will enjoy.

Morales was born in Taiwan to a Brazilian mother and Puerto Rican father, and has lived around the world as a child - Panama, Spain, and Brazil. That multicultural experience fed her love for good food, but it's her experience as a working mom that taught her how to cook on the run and keep her recipes healthful. The result is a personal collection of her family favorites in her new book, At Home with Natalie: Simple Recipes for Healthy Living from My Family's Kitchen to Yours.

 

Natalie's global influences drawn from her heritage and travel are sprinkled throughout the 125 recipes shared. Grilled chimichurri soy steak, Asian turkey meatballs, and Happy family chicken and shrimp stir-fry are a few examples of those international touches. Packed with dishes from breakfast to dessert, there is something for everyone in this approachable and beautifully photographed cookbook. The Tortilla Española and Chicken in garlic sauce are on list to make soon. 

Take a look inside At Home with Natalie with our   which features three  s.

 

Special thanks to Houghton Mifflin Harcourt for the providing the materials for our preview above and sharing three copies of Natalie's book in our giveaway below. 

The publisher is offering three copies of this book to EYB Members in the US and Canada. 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 October 18th, 2018.

Seattle Cooks - Julien Perry - EYBD Book and Promotion

As you know we have our new feature EYBDigital running at full steam. With EYBD, if you buy a print book within the promotional period, for the first time you will have access to the full EYBD cookbook wherever you can access EYB - on vacation, at work, in the grocery store, etc. In addition to the digital book, all the features of EYB will be included in the access, at no cost to the book purchaser.

•            Recipe search
•            Bookmarks
•            Recipe ratings and reviews
•            Photo upload (personal photos of dishes cooked)
•            Shopping lists

We are pleased to share a promotion for our second EYBD Book, Seattle Cooks: Signature Recipes from the City's Best Chefs and Bartenders by Julien Perry, today on its publication day. This title shares signature recipes from the city's best chefs and bartenders along with profiles of those chefs and bartenders.

Figure 1 Publishing's cooks and eats  series are among my favorites in my collection. They paint a delicious portrait of each city's food scene with beautiful photographs and must-have recipes. Kalua pork belly with Korean chimichurri and Huckleberry pancakes with lemon curd and chevre are a few examples of the recipes here. I have a special shelf in my library for the cooks and eats series so I am always able to grab them for inspiration or to travel to another city from the comfort of my home. 

Our   shares the following dishes in our 

 

If you have already bought Seattle Cooks, or do so before December 31st, 2018, register here (be sure you have a photo of your receipt or screenshot from your online order ready to upload). Once your purchase has been verified, this button  will appear on the book on your Bookshelf next to the title and will take you to the digital access for this gorgeous book. Below are screenshots showing how these features will appear.  

 

Special thanks to Figure 1 Publishing for working with us on this special feature as well as providing two copies of this book in our giveaway below. Just a reminder Figure 1's Vancouver Eats will be released on the 18th and is a part of our EYBD program as well. The preview for Vancouver Eats is located here 

The publisher is offering two copies of this book to EYB Members in the US and Canada. 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 October 10th, 2018.

The Karachi Kitchen

The Karachi Kitchen: Classic and Contemporary Flavors of Pakistan by Kausar Ahmed brings the diverse cuisine of this area of the world to our kitchen. Drawing influences from across South, Central, and West Asia, the food of Karachi is as varied as its people. 

Acclaimed Pakistani chef, food and prop stylist, and educator Kausar Ahmed has curated and created unique, mouthwatering recipes in this gorgeous one-of-a-kind cookbook. As you savor Masala fish or devour Khao suey, discover a whole new world of flavor through the culinary arts of a multi-cultural region that sits at the intersection of South Asia.

The author has a number of events including classes which we have outlined on our calendar see if she is in your area to attend a class like no other. 

For a glance inside this book our  features the following dishes in our  :

The author is offering three 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 October 7th, 2018.

Edgy Veg by Candice Hutchings

The Edgy Veg: 138 Carnivore-Approved Vegan Recipes by Candice Hutchings and James Aita promises to deliver vegan food that satisfies our insatiable need for comfort food. The Edgy Veg, the YouTube sensation (with over 250,000+ subscribers and counting), was created by Candice Hutchings and her husband James Aita who are on a journey to revolutionize vegan food as we know it. 

 

The couple grew tired of the traditional plant-based diet that left them unsatisfied so Candice started veganizing childhood cravings, fast food faves and food obsessions. Buffalo Cauliflower Wings 7 Ways, Easy Cheesy Fondue, and Chick Fillet Deluxe are what you will find here rather than zucchini noodles and hummus (fear not, there is the mandatory kale salad.) No food is off limits and everything in the book has received their signature carnivore stamp of approval. Don't tell anyone but I've made the dish below using beef - it was delicious and I plan on making more of the authors' recipes with substitutions for my family. With 138 recipes that take vegan cooking to the next level, you can put down that spiralizer and get ready to have your cake, burger and fries, and eat them too!

Special thanks to the publisher for sharing the following recipe which is packed with Thai flavors and for providing three copies of this book in our giveaway below. 

Street Food-Style Thai Basil Beef
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

Serves 4

Pad gra prao is one of Thailand's most beloved street foods. I would know because James lived in Bangkok for a year, where he acquired a habitual need for the stuff. This dish is so good because of the Thai basil, which gives it a peppery kick (and a kick is what James needs to get me a plane ticket to Thailand). It's a household favorite that always delivers - just like my insistence to go to Thailand ASAP.

Rice

  • 1 cup jasmine rice, rinsed 250 mL
  • 1-1/2 cups water 375 mL

Basil Beef

  • 7 garlic cloves, peeled 7
  • 1 red bell pepper, chopped 1
  • 2 red Thai chiles, halved and seeded 2
  • 3 large shallots, roughly chopped 3
  • 3 tbsp coconut oil 45 mL
  • 3 tbsp water 45 mL
  • 1/4 cup tamari (approx.) 60 mL
  • 1 tsp coconut sugar 5 mL
  • 2 tbsp mirin (approx.) 30 mL
  • 3 tbsp vegan Worcestershire 45 mL
  • 2 lbs veggie ground round 1 kg
  • Sea salt
  • 1 cup packed fresh Thai basil leaves 250 mL


Serving Sauce

  • 3 garlic cloves, minced 3
  • 3 red Thai chiles, sliced 3
  • 2 tbsp mirin 30 mL
  • 1/3 cup tamari 75 mL
  • 6 tbsp freshly squeezed lime juice 90 mL
  • 5 fresh Thai basil leaves, roughly chopped 5
  • 1/4 cup sliced cucumber 60 mL


1. Rice: In a large saucepan, combine rice and water. Bring to a boil over high heat. Immediately reduce heat to low, cover with a tight-fitting lid and simmer for 15 minutes, until all the liquid has been absorbed. Remove from heat and let stand, covered, while you prepare the recipe. Use a fork to fluff up the rice when ready to serve.

2. Basil Beef: In a food processor, combine garlic, red 
pepper, red Thai chiles and shallots; pulse until a coarse paste forms.

3. In a large skillet, heat coconut oil over medium-high heat. Add paste and cook, stirring, for about 3 minutes, until fragrant.

4. In a small bowl, whisk together water, 1/4 cup (60 mL) tamari, coconut sugar, 2 tbsp (30 mL) mirin and vegan Worcestershire. Set aside.

5. Add veggie ground round to skillet and cook, breaking, up with a wooden spoon. Add tamari mixture and cook, stirring occasionally, for about 20 minutes, until veggie ground round is steaming and heated through. Make sure to check the amount of liquid in the skillet: if it gets too dry, add a little bit of water. You do not want this to be dry. Add more tamari or mirin to taste.

6. Serving Sauce: In a small bowl, whisk together garlic, red Thai chiles, mirin, tamari, lime juice and basil leaves.

7. Once the veggie ground round is heated through, add 1 cup (250 mL) basil leaves. Cover to wilt the basil quickly, about 2 minutes, max.

8. Serve over rice with a side of cucumber slices and a tiny bowl of serving sauce.

Recipe excerpt courtesy of The Edgy Veg: 138 Carnivore Approved Recipes by Candice Hutchings and James Aita © 2017 Robert Rose Canada. Available where books are sold. Photo credit: Brilynn Ferguson

The publisher is offering three copies of this book to EYB Members in the US and Canada. 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 October 4th, 2018.

Secrets of the Southern Table by Virginia Willis

Secrets of the Southern Table: A Food Lover's Tour of the Global South by Virginia Willis takes the reader on a tour of today's South with not only classic Southern recipes but dishes that draw from the area's many global influences, like Catfish tacos with avocado crema and Mississippi-Style Char Siu pork tenderloin.


In addition to the recipes, Virginia profiles some of the diverse chefs, farmers, and other culinary influencers who are shaping contemporary Southern cuisine. Together, these stories and the delicious recipes that accompany them celebrate the rich and ever-evolving heritage of Southern cooking.Her essays include topics such as Vietnamese shrimpers in Texas and a profile of Anson Mills which produces grains that many chefs - Southern or otherwise - turn to. Of all Virginia's books, this is my favorite - it is as much a great read as a collection of recipes to draw inspiration and cook from. Today, I made peach preserves - tomorrow I'm baking with the rest of my peaches and plan on making the Peach upside-down cake (among other peach desserts) and will come back and update this post (post updated - this recipe is so easy and so delicious!) There are so many recipes in this book that I want to make and thankfully I will be able to make them as Secrets of the Southern Table is one of our selections for next month's Eat Your Books Coobook Club. For those on the fence about this book, it is on sale right now for 2.99 for a Kindle copy. 

Virginia's events are always shared on our Calendar.

 

Our   features the following dishes highlighted in  :

Special thanks to the publisher HMH for supplying the materials needed for our preview as well as for providing three copies of this stunner of a book in our giveaway below. 

 

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

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on October 3rd, 2018.

More with Less by Jodi Moreno

Jodi Moreno is a trained natural foods chef and award-winning blogger known for keeping food simple. In her third book, More with Less: Whole Food Cooking Made Irresistibly Simple, she creates bold, satisfying flavors using only whole food ingredients. The 130 recipes in this title are approachable and utilize easy techniques while requiring 10 ingredients or less!

While the dishes in this beautifully photographed book are approachable and easy to recreate in any kitchen, they are still stunning and at home on the table for friends, family and guests. Thai peanut sweet potato skins, Deviled Brussels sprout salad and Eggplant rolls stuffed with macadamia ricotta and roasted tomato pesto are examples of dishes that will impress. The book is veg-heavy with a chapter on seafood recipes and Jodi's food is so gorgeous and delicious you will not miss the animal proteins at all.

Our   takes you behind the cover of this title and highlights the following dishes in our   feature:

 

Special thanks to the publisher for offering five copies of this book to EYB Members in the US and Canada. 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 September 28th, 2018.

Wild Bread - Flour - Water - Air

Wild Bread: Sourdough Reinvented by MaryJane Butters completely reinvents the concept of healthier-for-you, naturally fermented sourdough. Until now, sourdough was perceived as too much work and sour-tasting, artisan-style-only loaves. Here, her quick and easy 1 minute 2x/day technique demonstrates the use of eight different types of flours for each bread featured - everything from gluten-free brown-rice flour to quinoa to common white to heirloom whole wheat - for a grand total of 295 recipes and 475 photographs. This is an encyclopedic volume devoted to sourdough.

 

Using her step-by-step method, every style of bread imaginable, including gluten-free, will loft with wild abandon without the purchase of a single packet of not-so-healthy, store-bought yeast. In nutritionally superior wild-yeast bread, fermentation triggers the release of vital nutrients and breaks down carbohydrates. In MaryJane's world, there's no such thing as too much bread because once you convert to slow-rise wild-bread making, that bagel you've been thinking about is more like a vitamin pill than a source of "carb-loaded" guilt. I'm excited to try the author's recipe for sourdough bagels myself as I've been on a quest lately to find the best.

Our provides a look inside this title and features the following and variations include:

Special thanks to Gibbs Smith for providing the materials for our preview as well as offering three copies of this book in our worldwide giveaway. 

 

The publisher is offering three 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 September 30th, 2018.

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