CookShelfAt one point in our evolution, cooking was simple: poke a stick through some meat and thrust it into the flames. Over the millenia, humans have made more than a few refinements to this formula, leading to the present…
Once again we have to report some sad news. One of Australia's foremost food authorities, Valli Little, passed away last week after a very private battle with cancer. Author Rick Stein said "@sasstein and I are very sad…
The state of West Bengal sits on the eastern edge of India, between the Himalayas and the Bay of Bengal. You may know that this area is home to numerous rich and complex vegetarian dishes, but you may be unaware of one…
We are excited to announce that Eat Your Books has now passed 250,000 online recipe links! The number is mind-boggling - over a quarter of a million recipes, from the best websites, blogs, and food writers on the…
When you visit a bookstore, you will find plenty of high quality cookbooks with prices to match, plus heaping displays of low cost cookbooks of dubious quality, and precious little in between. A new cookbook line from…
Michael Ruhlman recently released a new book called Grocery: The Buying and Selling of Food in America. The book offers commentary on America's relationship with its food and investigates the overlooked source of so…
Cookbooks are my friends. Before you fret about the state of my mental health, rest assured that not all of my friends reside on bookshelves. However, cookbooks perform many of the same roles that my "real-life" friends…
People in the United States cannot claim to have invented ice cream, but we sure do love to eat it. On average, US citizens each consume a staggering 40+ pints of ice cream in a year. Our fondness for the cold treat is…
In yesterday's post I declared that I read cookbooks like other people read novels. I enjoy getting to know the author's voice, and learning about different cultures and locales through the foods of the area. I am…
When chef and author Samin Nosrat first approached Chez Panisse restaurant in California for an internship, she was turned down. The chef did, however, give her a list of books that she should read and cook through,…
Australian Gourmet Traveller just informed me that it's Bacon Week in Australia. Since I like to support the customs of other countries, I will celebrate in solidarity! Bacon is one of the most delicious foods ever, so…
In a bold move, The New York Times announced that it plans to turn its cooking website and app into a subscription service. Beginning next week, NYT Cooking will charge $65 USD per year for access to the 18,000+ recipes…
