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…
Eat Your Books blog archive
Foods only a native could love
All around the world, cultures and countries have foods that are beloved that are considered disgusting to outsiders. These delicacies may inspire native eaters - at least some of them - but non-natives often can't wrap…
How to buy a knife
A good knife is one of a cook's most indispensable tools. When shopping for a new knife, the choices can be almost overwhelming. There are many sizes, styles, handles, and other options to sift through. So how do you…
Low and slow isn't just for meat
We all have our favorite long-cooked stews and braises that transform tough cuts of meat into silky, lush dishes. We shouldn't save this technique just for meat, though, says Emily Horton of The Washington Post. She…
Review of Heart and Soul in the Kitchen by Jacques Pépin
A realization occurred to me recently - if there is one chef that could compare to Julia Child, it would be Jacques Pépin. There are many celebrity chefs in today's reality saturated cooking media but very few names…
Carla Hall tells it like it is
Top Chef alumnus Carla Hall may have developed out a second career as a talk show host, but she's still a chef at heart. She's about to open a Brooklyn restaurant (although building delays have pushed back the date),…
Can you have too much cheese?
The world is sitting on huge stockpiles of cheese. That is bad news for dairy farmers, and only slightly good news for cheese lovers. The surplus is especially large in the United States, where over 1.3 billion pounds…
For better pie, add flavor to the crust
When we bake pies, we usually focus on adding flavor by tinkering with the filling. Spices and aromatics like ginger and cinnamon boost the flavor impact. By only concentrating on the filling, however, we are missing a…
The mellowing of Anthony Bourdain
It is difficult to believe it's been 16 years since Anthony Bourdain published his gritty, behind-the-scenes manifesto Kitchen Confidential. Since then, he has become an Emmy-winning television star, starring first in…
Featured Cookbooks & Recipes
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…
A big milestone and a new feature
50,000 Online Recipes from Cookbooks! We passed a huge milestone this month! As I hope you are aware, we link to cookbook and magazine recipes reproduced online if they have been reproduced with the publisher's…
Author interview with Kristin Donnelly
Food & Wine-editor-turned-freelance-writer Kristin Donnelly calls her blog Eat Better Drink Better because that's what she aims to do most days. By better, Kristin isn't referring to some unattainable, lofty goal, but…