CookShelfIn keeping with Jenny's Friday Flashback theme, today we are going to step into the time machine and head back thirty-odd years, courtesy of food writer John Kessler. Writing for Tasting Table, he reminisces about his…
Earlier this month, I shared a post on how our cookbook collections stack up sharing some friends' photos and other information. Today, Gabriele Corcos was the subject of my Friday Flashback featuring his books Extra…
When I saw the previews for the cooking show Extra Virgin I thought, I admit it, "For Julia Child's sake, another celebrity cooking show?" - I was judgy and I was wrong. I fell in love with this show and watched it with…
Finding the best recipes amongst the millions online is not easy - but you don't have to! The team here at Eat Your Books, searches for excerpts from indexed books and magazines and every week we bring you our latest…
The Italians may not have invented pasta (there's debate on whether it originated in China or Italy), but there's no doubt that they have perfected it. According to the Encyclopedia of Pasta, Italians have created over…
Savor the South® is a collection of little cookbooks that celebrate the food and tradition of the American South. They are written by well-known cooks and food lovers - full of personality with fifty recipes each. I…
Almost one year ago, we reported the exciting news that Susie Chang, who has written for EYB, The Washington Post, The Boston Globe, and many other publications, started a cookbook podcast. After 15 episodes, Susie put…
Last weekend I made desserts for the wedding reception. The bride (the daughter of one of my best friends) wanted a dessert bar but allowed me free rein in what I made, which turned out to be a blessing. I had the…
Toronto Eats: 100 Signature Recipes from the City's Best Restaurants by Amy Rosen is the latest addition to the Figure1 series that shares restaurant and chef profiles along with a recipe or two from their respective…
Move over dark, milk, and white chocolates, there's a new kid in town: ruby chocolate. Last week chocolate giant Barry Callebaut announced that after 10 years of research and development, it is releasing a new type of…
Stella Parks, pastry genius at Serious Eats, delivers a book that has eliminated all the guess work from the baking equation. Honestly, if you can't bake after reading and following the advice and recipes in BraveTart:…
The first time I experienced dairy in a cocktail was at the marvelous Velvet Tango Room in Cleveland, in 2008. The cocktail renaissance was hitting full stride, although I was just beginning my journey into the world of…
