Overcoming preservation fears
The Washington Post is highlighting four books that can help ease you into preserving and/or canning some of that wonderful excess produce at the Farmers' Market. Titled "This could be your year, first timers" they…
Book News
You can't make me like tofu
On his blog, Michael Ruhlman has a fun article titled, "Cooking with Tofu (Are You Serious?!). In it, he describes how a cookbook by Andrea Nguyen, Asian Tofu, converted him from an eater who disliked tofu due to its…
Fall cookbook preview - here's what's coming
Eater has a two-part series on cookbooks to be published this fall - just in time to be added to holiday gift lists. They list numerous books in several categories, as either featured or honorable mentions. The…
6 books for cheese lovers
Cheese is hot right now. In prestigious restaurants, you not only choose wine with the help of wine sommeliers, but now you can often choose your cheese with the help of a cheese sommelier. And the American Cheese…
A not-so-guilty pleasure: Community cookbooks
The Salt has a nostalgia-inducing article about community cookbooks that we thought would appeal to our members - we dare say many might have a few in their cookbook collection. And while some of these cookbooks have…
Vegetables' dirty little secret
Julia Moskin in The New York Times has an excellent article this week, "Raw Panic" on how to cope with an overwhelming quantity of vegetables. As she writes, "HERE'S a dirty little secret of summer. What should be a…
Diverse and fun reading
We've mentioned before that one of the great joys of being involved with Eat Your Books is the pretense that we need to stay up-to-date with food writing as part of our job. And another joy is the ability this blog…
Somebody has to bring home the bacon
There's a new food magazine that's creating a lot of attention. Lucky Peach is a quarterly magazine about food and writing, described on their website as follows: " Lucky Peach is a new journal of food writing,…
The revival of English food
In the Guardian Sybil Kapoor recently discussed a reissuance of Arabella Boxer's Book of English Food, a history of English food in the last century. She couldn't help but notice the similarity between a particularly…
EYB's favorite cookbook authors
In a recent blog, we posted Food52's top 10 essential cookbooks. The posting inspired us to look at our own site and statistics. However, we ranked cookbooks by authors, looking at how many of our members owned a…
Food52's final list of 10 essential cookbooks
A few weeks ago we posted a blog noting that Food52 had put out a call to all their readers for a list of their 10 essential cookbooks. The contest has ended and Food 52 just posted the finals. Any - or all! - of these…
Is there too much sanctimony in today's food writing?
Stephen Budiansky in The Wall Street Journal has a thought-provoking article about today's food writing. Among the disturbing traits he notices is the use of the word "preferably," as in "1 teaspoon paprika, preferably…