A new documentary on Michelin's stars
Achieving a Michelin star rating is a dream for many a young chef. Few get to achieve one, let alone two or three, but those who do often change the food world. A new documentary by Rasmus Dinesen explores the…
Eat Your Books blog archive
Egg on the Menu - Review, Recipe and Giveaway
Last week, I published a review, recipe and worldwide giveaway for Chicken on the Menu by Luc Hoornaert and Kris Vlegels. Today, I have their second title in this series, Egg on the Menu, to share with you. As with…
What's the difference between stock, broth, and consommé?
Many of us use the terms stock and broth interchangeably, although there are differences between the two. Throw consommé into the mix, and you have a recipe for confusion. Let's start with the differences between stock…
Savory Sweet - Review, Recipe and Giveaway
In Savory Sweet: Simple Preserves from a Northern Kitchen, Beth Dooley brings us into Mette Nielsen's old world Danish kitchen where fresh ideas and the latest techniques come together to ensure our pantry is stocked…
Alton Brown's big announcement
Last week celebrity chef Alton Brown hinted at big announcement coming out of the DragonCon convention held over the US Labor Day holiday in Atlanta, Georgia. During a panel discussion on September 3, he let the news…
In a pickle
The fermentation trend shows no signs of slowing down. If you have been hesitant to jump on the bandwagon for making fermented foods like sauerkraut, kimchi, and pickles because you think it will take too much time or…
Toast Water - Noah Fecks and Victoria Granof
Toast Water is a culinary art book created by photographer, Noah Fecks, and renowned food stylist and author, Victoria Granof. Together they illustrated vintage recipes from Noah's nana into a bound volume of inspired…
A sneak peek into Ottolenghi's latest cookbook
The anticipation for Yotam Ottolenghi's new cookbook, Sweet, is intense. There are only a few days until its UK release on September 7 (the US release date is October 17th). While we are eagerly awaiting our copy, The…
A Conversation with Jacques Pépin - My Menus & Apron Giveaway
Legend is a powerful word that carries substantial weight and responsibility. Leading a well-lived life, educating others, contributing to the beauty of the world all adds to the definition of legendary in my…
Friday Flashback - Nanban - Tim Anderson
Nanban: Japanese Soul Food by Tim Anderson is a wonderful book that I covered here at Eat Your Books back in June of 2016. My full review covered Tim's background, the book's content and also shared two recipes that I…
The best way to dry herbs, according to Alton Brown
Dried herbs like oregano, marjoram, and rosemary are staples in the repertoire of many home cooks. Most people purchase the herbs already dried, but it isn't difficult to do it at home, says Alton Brown. He provides a…
Featured Cookbooks & Recipes
Do you find other people's comments on recipes helpful? Have you written your own recipe Notes? It's a great way to remind yourself how a dish turned out and share your experience with the EYB community. On each Recipe…