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This week: When good cookbooks do bad things; EYBD Previews of upcoming releases; recipes; and more

January 19 2018, 1 Comment

I have been buried - figuratively and almost literally - in managing… read more

UK Guild of Food Writers Awards announces 2022 winners

January 19 2018, 1 Comment

In May we shared a list of nominees for the UK Guild… read more

Dandy ways to use a common weed

January 19 2018, 1 Comment

Dandelions are the bane of most gardeners' existence. The plants are deep… read more

Cookbook Deals

January 19 2018, 1 Comment

We will update this post throughout the week – new additions are… read more

Ice cream has gone to the dogs

January 19 2018, 1 Comment

Move over, puppuccino, there's a new game in town. The market for… read more

Food news antipasto

January 19 2018, 1 Comment

Today is Juneteenth (although it will be officially celebrated tomorrow), which commemorates… read more

NEW FEATURE: Adding a book to the EYB Library

Until now the only way for members to add a missing book… more

Food news antipasto

Today is Juneteenth (although it will be officially celebrated tomorrow), which commemorates… more

Ideas on how to make EYB work better for you (updated with EYB new features and helpful articles)

While many of us are isolating, working from home, helping our kids… more

Latest Notes

I prefer the slightly old-fashioned name of this recipe - "To make cream of sundry kinds of fruit". In my edition it is on P242.
by Ganga108 about Fruit cream from Omelette and a Glass of Wine
There are a lot of "in-text" recipes in this beautiful book from Elizabeth David. They just lack a title so are not listed here. One such one that is a definite favourite is Mushrooms Baked in Vine Leaves (my title, on P33 of my version of the book). We make it yearly in Spring and Summer. Grape vine leaves add a subtle flavour to dishes that are cooked on them – even wood-fired BBQs using grape vine “wood” adds a subtle taste and aroma to foods cooked over that fire. It is a wonder that we don’t use vine leaves more for enclosing foods and baking. As well as the flavour, the leaves themselves can be eaten if you have baked in a low heat (otherwise, they go a little crispy). Elizabeth David first saw the recipe in Edmond Ridhardin’s 1913 book L’Art du Bien Manger. It is as good today as it was a century ago.
by Ganga108 about Omelette and a Glass of Wine
Love this recipe — it’s easy, quick, delicious and memorizable.
by tarae1204 about Black pepper and ginger asparagus stiry-fry from Cook You Want to Be
In a perfect world, we’d all have the right cut and thickness of pork chop for the recipe we wish to make, and every pork chop would come out magically. But we don’t live in this world and we need to know what to do when we have one chop that is 1.5” and another that is 2”. After searing as directed, I needed to finish the chops in a 375 degree oven. They were good, not great. The toasted garlic was half toasted and half bitter after two minutes of sautéing. So slice the garlic carefully, evenly, and don’t let it over-brown. Under optimum conditions, this could be a great go-to pork chop recipe, just make sure to use your good judgment and tweak the recipe as needed.
by tarae1204 about Pork chops with toasted garlic and spicy capers from Cook You Want to Be
The sauce is delicious and the skewers are dead easy. The sauce does break when the yogurt is added. It doesn’t match the pic, but I will still make again. Also good for a picky eater. I just made a plain skewer and my 5 yo who hates almost everything I make gobbled it up.
by lindseyshannon34 about Salmon skewers with chermoula from It's All Easy
I was looking for a quick recipe for the family and this fit the bill. Really good - and all three kids enjoyed it too. The only thing I did differently was to grill the chicken thighs after marinating them.
by Running_with_Wools about Vermicelli noodle bowls with chicken from Leite's Culinaria
I made this using cod instead of swordfish and it was fantastic. Fresh, bright, easy and delicious.
by Running_with_Wools about Swordfish with crushed olives and oregano from Nothing Fancy
Great flavor with heat and smokiness.
by EmilyR about Nate's spicy chicken spices from Turkey and the Wolf
Easy and delicious! We enjoyed this one very much.
by bwhip about Summer pasta primavera from Once Upon a Chef: Weekend/Weeknight
I used red bell peppers and, like others, precooked them since I wanted them soft. For the filling, I used mild pork Italian sausage plus a pinch of red pepper flakes, about 8 oz frozen spinach instead of fresh, then a mixture of mozzarella, monterey jack, and mild fontina on top. Assembled ahead of time and refrigerated, baked about 5 min longer. Absolutely delicious with garlic bread to mop up the sauce.
by anya_sf about Uncle Joe's stuffed peppers from Half Baked Harvest Every Day
I didn't make this as a salad but just the cheese with dressing. For the dressing, I did not use red onion and used fresh lemon rind instead of the preserved lemon just due to what was in the pantry. Rather than leaving it chunky, I flash blended it, hiding the olive from my husband.
by peaceoutdesign about Pan-fried halloumi salad with olive and lemon dressing from Small Bites
Very simple although looks elegant. Rather than blanch the leeks, I cut them as described and the add to a pan with a bit of oil and fried the intact rings, turned and fried the other side and ended up with delicious fried shallots. The portions of this are very small and more on the "taster"side
by peaceoutdesign about Cauliflower soup with seared scallops, lemon oil, and American caviar from Bon Appétit Magazine, October 2006
Made this without the soufflé topping and it was good. Next winter, I’ll try it with the soufflé topping as Bonnie recommends.
by Jardimc about Potato and carrot babka from Kachka
Used the largest “large” eggs I had instead of buying “extra-large” and everything worked fine. Pre-baked the bottom dough 15 minutes. Added extra 1/2 cup jam (tart jam balances the sweet bars). Used David Lebovitz’s salted candied peanuts and increased quantity from 2/3 to 1 cup.
by jwolfe about Peanut butter & jelly bars from Barefoot Contessa at Home
I followed the recipe as written with the exception that I did not add the potatoes. I did not find they were necessary and the soup was delicious, satisfying and quite filling without them. The resulting soup was simultaneously subtle and rich, light and filling, playing up the lushness of the duck with the lemony tartness of the fresh sorrel leaves. In fact I was impressed with the depth of flavor and the amount of collagen in the broth that was evident when I took the leftover broth out of the refrigerator for lunch the next day. Although the soup was very good both days, it was difficult to remove all the duck fat from the soup that first evening, and I would probably make the broth in advance in the future. A lot of flavor is produced for very little effort.
by rmardel about Sorrel broth (Zelenyy borshch) from Mamushka

Latest Reviews

This book’s a welcome addition to our shelves, plus it’s made us hungry to learn more.
by Kavey Eats about Indian Vegan & Vegetarian   -  full review
The chili oil and sliced fresh chiles gave it a good punch of spice, and the marinade became a delicious sauce for the dish. I’m glad I finally pulled that book off the shelf again.
by Lisa is Cooking about Gingered greens and tofu from Moosewood Restaurant Cooks at Home   -  full review
Full of gloriously vivid illustrations, richly narrated history and stories and food writing that bring the past to life.
by Kavey Eats about Nutmeg Trail   -  full review
If you buy one veg book this year - it should be this one! Gorgeous, impressive dishes that will tempt every palate.
by Eat Your Books about Your Daily Veg   -  full review
Ammu will become a classic just as Asma's Indian Kitchen has.
by Eat Your Books about Ammu   -  full review
Gorgeous doesn't begin to describe this book. It's a Parisian dream.
by Eat Your Books about Sweet Paris   -  full review
The stories and cultural insights weave a thread through the book that is absolutely captivating.
by Kavey Eats about Taste Tibet   -  full review
[This book] is a cookbook reader’s book, a title for those who are as eager to read about the culture, history and stories of a cuisine as they are to make the recipes.
by Kavey Eats about Cinnamon and Salt   -  full review
This is a book we are excited to cook from! The flavours are bold, delicious and refreshingly straightforward to achieve, and we are already looking forward to the warmer, lighter months.
by Kavey Eats about Honey & Co: Chasing Smoke   -  full review
Alissa Timoshkina will change your opinion of Siberia with her debut cookbook. Salt & Time is an exploration of Siberian food and people.
by Eat Your Books about Salt & Time   -  full review
An impressive debut. Like many great cookbooks, there’s more to this one than recipes. As well as the 65 dishes, reflective of but not confined to the seafood and steak menus in Smith’s restaurants...
by The Irish Times about And For Mains...   -  full review
This book which will surely join the ranks of Salt, Fat, Acid, Heat and The Food Lab as must haves for the home cook.
by Eat Your Books about Food IQ   -  full review
The Homestead in Ely MN is all about sustainability and taking care of our earth - this cookbok has a variety of recipes and embraces life and food wholeheartedly.
by Eat Your Books about Steger Homestead Kitchen   -  full review
Everything you need to know about the incredible, edible egg.
by Eat Your Books about Fresh Eggs Daily Cookbook   -  full review
Another beautiful and interesting cookbook from Diacono.
by Eat Your Books about Herb   -  full review