CookShelfFood lovers are eager to learn about their favorite chefs' opinions, techniques, and paths to culinary success. Even if we don't have the opportunity to eat at their restaurants, for some chefs we can catch a glimpse of…
Did you know adding online recipes to your EYB Bookshelf is a really great way to build your personal recipe collection? You can now do this even if you have a free membership! Try it out now and see how easy it is.…
Crisp mornings and shortening days herald the arrival of fall and with it, fall fruits such as pears. Jacques Pépin notes in Sweet Simplicity that pears are regarded in France as "the king of fruits," and indeed pears…
It's always sad to see a much-loved food publication come to an end. It seems to be happening with increasing frequency in the digital age, and the latest to fold is indexed magazine Food Arts. According to Inside Scoop…
If you named the most influential cookbooks of all time, Joy of Cooking would appear near the top of the list. By itself, the 1974 edition is the fifth most popular book in the EYB Library. If you add together the…
The wait is over for Ottolenghi fans! Plenty More is now available - at least in the UK. You'll have to wait until Sept 26 in Australia and Oct 14 in the USA for your own editions. Though you can now check out the…
Tessa Kiros combines her love of food, travel, and world cultures to create international best-selling cookbooks. Born in London to a Finnish mother and Greek-Cypriot father, she and her family moved to South Africa…
Tessa Kiros - The Recipe Collection brings together over 150 of Tessa's favourite recipes reflecting her love of many cuisines and cultures. Above all, it highlights her passion for family and celebrates good, simple…
The Perfect Scoop and My Paris Kitchen by David Lebovitz grace many EYB member Bookshelves, and his indexed blog is also quite popular. If you're curious about which cookbooks he turns to for his cooking and baking,…
Nothing says summer like fresh tomatoes. And apparently nothing stirs up debate like how to store them. Alton Brown is adamant: never, ever store your fresh tomatoes in the refrigerator. Over at Serious Eats, Daniel…
The days may still be long, with a hot still afternoon and crickets in the middle, but the pace of school and work is picking up for everyone. Cooking's more of a crunch. And though you sometimes get an inspiration for…
The number of women helming food-related companies and otherwise influencing the food industry has been growing steadily over the past few decades. Fortune magazine (in partnership with Food & Wine) takes a fascinating…
