Featured Cookbooks & Recipes
Whether they are from cookbooks, magazines, or blogs, all the recipes we feature in these weekly round-ups have online links so you can add any of them to your Bookshelf. Even if you have a free membership! But the…
2014
The science of food has never looked this good
Have you ever wondered why chocolate is bad for dogs or how grapefruit interacts with drugs? Perhaps you thought the science behind these answers would be boring and complex. Andy Brunning, a chemistry teacher from the…
Become a cheese whiz
Parmagiano Reggiano. Emmenthaler Swiss. Aged sharp cheddar. All of these delicious treats are hard cheeses, yet they all taste very different from one another. Why is that? Serious Eats has the answers in an article…
Cookbook giveaway - The Great New Zealand Cookbook
Eighty of New Zealand's finest cooks, chefs and bakers have contributed over 200 recipes to The Great New Zealand Cookbook, a wonderful celebration of New Zealand's ethnic diversity and fresh local produce. Peter…
Enter to win a free Lifetime Membership!
Eat Your Books is a unique way to search for recipes across your entire collection all in one place -- cookbooks, magazines, blogs, online recipes, & personal recipes can all be added to your Bookshelf. Thousands of EYB…
June 2014 cookbook roundup
Every month Susie Chang reviews new cookbook releases and notes trends in the United States. And she may also occasionally throw in a review of a "not-quite cookbook." And for our non-U.S. members, Jane and Fiona…
To market, to market!
Shopping at the farmers' market isn't like shopping anywhere else. You have a sense of what will be there, but you can't be sure that what you want will still be available. Or you might make an impulse purchase. You…
Cookbook giveaway - Eating with the Chefs
Per-Anders Jorgensen is a photographer, and Co-Editor in Chief (and founder, together with his wife Lotta Jorgensen, who also is the Art Director) of Fool Magazine, a culinary publication that is billed as "food,…
Healthy food porn?
It seems that only yesterday Jamie Oliver was scooting around London on The Naked Chef. But now he's not just a TV chef or cookbook author (incidentally, at the top of the EYB Library), but sits at the heart of an…
Everything's better with butter
Butter is back. From gracing the cover of Time Magazine to starting new crazes (getting whipped into coffee), butter has returned to glory, overcoming its former reputation as one of the "bad fats." Now indexed magazine…
The best place to store every type of flour
Once upon a time, flour wasn't fancy. Maybe two or three types graced the shelves of small, neighborhood grocery stores. But now, you can find flours from every grain, nut, and legume imaginable. It's great to have this…
There's a cure for that
The recent trends of pickling and home curing have revived interest in old methods and recipes. One of these everything-old-is-new-again methods is a favorite of Sydney chef Ben Sears: curing egg yolks. "It's salty, a…