CookShelfI've been reviewing cookbooks for some 12 years now. Every once in a while, I write a critical review. It doesn't happen terribly often - maybe 2 or 3 times a year, a small fraction of the total. There's a reason bad…
The classic time guide for cooking fish is to cook it for ten minutes for every one inch of thickness. But this really isn't a satisfactory method as it leaves too many questions open - At what oven or stove top…
As we already wrote the only Superbowl blog you'll need (Margaritas and guacamole), we thought that, while we'd get in the Superbowl spirit today, we'd take an off-beat path. So we're noting two recent articles on…
We like to stay current with food terminology, so the word "flexitarian" caught our eye. The Guardian has been concerned recently with defining vegetarianism and, in two recent articles, they do a good job of summing up…
Culinary News What's New on EYB
Today we'd like to take a time out and brag just a little. We're especially proud that The Times (London) has included EYB as one of the top 50 best global food websites. If you have a Times subscription, you can view…
For this month's author profile, we have a story from Aida Mollenkamp, a TV chef and former editor for chow.com, reminiscing about an accident that would shape her career of choice and the cookbook that inspired it. Her…
We've recently celebrated Australia Day and Burns Night so it is only fitting that we acknowledge that great U.S. holiday - Super Bowl. And who better to do it with than Rick Bayless? And what better to do it with than…
There is a growing dispute engulfing the food world - should taking food photos in restaurants be banned (such photos are now known as "foodstagrams")? There are now multitudes of way to post photos immediately online,…
Susie wrote an interesting blog today on the problem of having too many Italian cookbooks (see Magic number) so we thought this recent article from Serious Eats, On Developing Garlic Flavor, might make a nice companion…
Nigellissima arrived last week. My first thought was: What am I going to do with another Nigella cookbook? And my second thought was: Forget that! what am I going to do with another Italian cookbook? If your library is…
We imagine many of our members post on Chowhound - one of the largest discussion boards on food. Recently, one of the discussions concerned a rather interesting question, "Can you describe your cooking style in three…
Food Online Holidays & Celebrations
It's Australia Day and this gives us a chance to say "hi" to some of our most avid (and friendly) EYB community members. We also thought we'd give a shout out to the work of food bloggers down under. Here are some of…
