CookShelfThese days, about the only place you'll see celery being served is alongside Buffalo wings, in a Bloody Mary, or as part of a relish tray (where it will likely remain after all of the other vegetables are eaten). That…
White chocolate is often derided as not being "real chocolate", and critics dismiss it as being one-dimensional and overly sweet. A growing number of chocolatiers are quietly changing that perception, one confection at…
At Eat Your Books we want to bring you the best recipes - our dedicated team searches out and finds online recipes excerpted from newly indexed cookbooks and magazines. New recipes from the best blogs are indexed daily…
Modern French Pastry: Innovative Techniques, Tools and Design by Cheryl Wakerhauser is not your grandmother's pastry cookbook. In the world of cookbook reviews, the word unique gets flung about like spun sugar, but I…
I have to admit I'm a sucker for lists, so I was tickled when Jenny shared this with me: a listing of the top Christmas candy for each state in the US. I knew that people in the US have a sweet tooth, but was a bit…
Conventional wisdom says that if you want to publish a cookbook but don't have a huge Instagram following, own a wildly successful restaurant, or host a popular television cooking show, it's almost impossible to get…
In September we announced the formation of the Eat Your Books Cookbook Club on Facebook. We have grown to over 4,400 members and welcome all to join us. In October and November, roundup posts highlighting the wonderful…
From the time she was a young girl, Julie Ann Sageer, was affectionately called "Julie Taboulie" by her family. Always passionate about preparing and cooking the traditional food of her Lebanese heritage, she shares…
As they enter the holiday baking season, bakers the world over are assessing their pantries to make sure they have enough of the requisite spices and flavorings to complete their baking agendas. Vanilla, cinnamon,…
The Vegetable: Recipes that Celebrate Nature by Caroline Griffiths and Vicki Valsamis is a collection of 130 plant-based recipes featuring fresh flavors and exciting combinations that will delight anyone looking to eat…
Yesterday, Le Chef magazine announced its annual compilation of the 100 best chefs in the world for 2018. Chef Michel Troisgros from Maison Troisgros restaurant in Ouches, France, was named as the best chef in the world…
Lure: Sustainable Seafood Recipes from the West Coast by Ned Bell and Valerie Howes will open your mind to a vast array of fish and shellfish that you might not have considered before. Here, readers embark on a wild…
