Getting to know Comté
Did you know that Comté shares a history with Swiss Gruyère? Or that the cows that produce the milk for the cheese get to spend the winter inside a comfortable stone house? Will Studd knows these facts and more, and he…
Eat Your Books blog archive
A Passion for Pasta - Recipe, review and giveaway
A Passion for Pasta by Carmela Sophia Sereno now holds the coveted spot of my favorite pasta cookbook. It is not only stunning with lovely photographs throughout, but the recipes capture what homemade pasta should be -…
What's the difference between parchment paper and wax paper?
Enthusiastic bakers know (and love) baking parchment and wax paper, but novice bakers might not understand the difference between the two. While you can use them both for some applications, they aren't always…
Tips for making better stuffed pasta
Making filled pasta from scratch can be intimidating. Pasta dough can be finicky, and the finished pieces have a tendency to explode when cooked, leaving you with a soggy mess. But done right, they are wondrous: tender…
Coming Un Stuck - Review, recipe and giveaway
Coming Un Stuck: Recipes to Get You Back on Track by Sarah Tuck is for those times when cooking and eating well can make its way down on our evergrowing long lists of priorities. No one is immune from the inevitable ups…
Introducing the Eat Your Books Cookbook Club
We are happy to announce the Eat Your Books Cookbook Club - an online cooking group where we will cook through one or more cookbooks every month, share our photos and thoughts on the recipes and have fun! Beginning in…
Hello! My Name is Tasty - Review, recipe and giveaway
Hello! My Name Is Tasty: Global Diner Favorites from Portland's Tasty Restaurants by John Gorham and Liz Crain is absolutely brilliant. When I look through this book, the thought bubble above my head shows me frolicking…
A weighty situation
Over the last several years, there has been a subtle but important shift in baking books in the USA. No, it isn't a move to beautiful, moody overhead photography (although that has also been trending), it's about the…
Holiday Cookies - Elisabet der Nederlanden - Review, Recipe and Giveaway
Every cookie lover's favorite time of year is rolling up soon and will be here before we know it. I love to bake any time of year but the crisp days of Fall and the late mornings of winter with snow blanketing our…
Cooking at the Emmy Awards
Having several friends or relatives over for a holiday meal or dinner party can be extremely stressful. The menu needs to be planned, dietary restrictions or preferences taken into account, shopping, cooking, and…
The case for using tweezers in the kitchen
Most cooks have at least one pair of tongs in the kitchen, and if you do a lot of cooking or grillings, you may have several. It's not a secret that many chefs abhor tongs (David Chang blasted tongs in The New Yorker…
Ball Canning Back to Basics
The household name for canning in the US is Ball. At some point in our lives we have all come in contact with the familiar glass jars - either finding them in our grandmother or mother's pantries or having bought them…