CookShelfMost of us have been cooking more at home for the better part of a year now, and as a result our pantry might be looking a little rough. The change of season beckons us to do a thorough cleaning, but what's the best way…
Since my last roundup, we've been busy! There have been many cookbooks indexed and a new member added to our team. But before we cover those things, I thought it would be nice to talk a bit about cookbook libraries or…
Chocolate chunks have been replacing chocolate chips in cookie recipes over the past few years. There are several reasons for this, but chief among them is that chocolate chunks allow the cookies to become flatter and…
Ben Shewry from iconic Melbourne fine-diner Attica, is taking his food to the people with Attica Summer Camp which, despite the name, is an autumn (fall) pop-up in the Yarra Valley about an hour outside Melbourne. Its…
Jenny does a masterful job of keeping us all up to date on the newest cookbook releases, offering her unique takes on the cookbooks and diligently tracking publication dates, which are in a state of flux due to…
For centuries, women have been the primary cooks in households worldwide. Despite this, until fairly recently most fine dining restaurant chefs were men, and the implication being that while women could cook well enough…
This week there will not be a weekly roundup as we just finished up and sent out the monthly newsletter which you can view here in our archive. I wanted to take a few moments to hit on a few important items for our…
As cookbook lovers and creatives, we all at some point may have felt that we have a cookbook waiting to be written inside of us. In the past, I am on record of stating that I wasn't worthy of writing a cookbook, but…
We are delighted to welcome Roberta Muir to the EYB Blog. Roberta will be doing a weekly post with news from Australia and New Zealand on cookbooks, cooking, restaurants, and all things food. David Chang’s only…
I am, and will always be, a lover of cookbooks. There are several thousand (estimated) - that I will not part with and hundreds that I am sitting on the edge of my seat waiting for their release. That being said, this…
During the pandemic, a few of my friends and I started exchanging old-fashioned handwritten letters. It was such a joy to spy an envelope in the mailbox bearing familiar handwriting. In her most recent letter, one…
Unfortunately we start the week with news of the passing of two influential culinary stars. The first is Laura Mason, a food historian who composed a detailed compendium of the traditional foods of Britain. Mason worked…
