Oseland leaves Saveur
This week brings another shakeup in food journalism as longtime Saveur editor-in-chief James Oseland announced he is leaving the magazine to start a new publication with publisher Rodale. There Oseland "will start a new…
2014
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…
Chefs' treasured cookbooks
If we asked you to identify your favorite cookbook, would you be able to choose just one? Indexed magazine Food & Wine put that question to several great cooks as part of its series Best Cookbooks of All Time. In the…
Go a little nuts
Millions of people worldwide suffer from nut allergies. These allergies are frequently severe, and they've become so widespread that schools have been forced to change menus (no more PB&J sandwiches) and many airlines…
Here come the blog books!
Maybe it's my imagination, but August and September seem to be a fertile time for new book offerings from food bloggers - they're popping up like mushrooms after a summer storm. The blockbusters may come in October and…
Keep your cool by going slow
Who wants to use the oven during the sweltering dog days of summer? If you are among those saying "not me," then head over to indexed blog The Kitchn, who gives us eleven ways to beat the heat by using a slow cooker.…
Make mayo; hold the eggs
David Leite of indexed blog Leite's Culinaria is making mayonnaise, but without one major ingredient: eggs. The mayonnaise is made with milk instead, and although it may sound strange, he assures us it is a delicious…
Use your melon
In the heat of summer, few things are as refreshing as a ripe, succulent melon. Choosing the right melon at the market, however, can be a difficult task. Do you thump it or sniff it? And what should the fruit look like?…
Gut instincts
We've often been told that our "gut instincts" can guide us to a decision. That saying may be more true than we ever thought. Researchers from three U.S. universities recently conducted a review of scientific literature…
Bartenders' latest secret ingredient
Salt is not new to the repetoire of cocktails, but the salt is now moving from the rim into the glass. Mixologists are discovering something chefs have known forever: adding a little salt helps bring out the flavors of…
Double trouble
Baking bread is both simple and complex. The ingredients for a basic loaf are the simple part, as you need only flour, water, yeast, and salt. The complexity arises in the treatment of these basic building blocks. One…
Featured Cookbooks & Recipes
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.…