Don't hold the mayo
Not everyone loves mayonnaise. As Max Falkowitz of indexed blog Serious Eats notes: "Mayo-tangy, gloppy, unapologetically oleaginous-takes time to work its charms. But those who see the light find themselves…
2015
Jacques Pépin wins first Julia Child Foundation Award
On Thursday evening, the Julia Child Foundation presented its first award, honoring Jacques Pépin for "the influence he has had on the way America cooks, eats, and drinks." The Foundation is named after the American…
Back to school cookbooks
As the days begin to get shorter in the Northern Hemisphere, state fairs and festivals ramp up and parents eagerly count down to the first day of school. For many college students, back to school means their first real…
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.…
Are marinades worth the effort?
It's pretty common for cooks to marinate meats before putting them on the grill or in the slow cooker. But do these concoctions do what they claim - tenderizing the meat and adding loads of flavor? Russ Parsons of The…
The right way to freeze produce
At this time of year, gardeners in the Northern Hemisphere are swimming in produce. Although having a plentiful harvest is a happy circumstance, it can be overwhelming. To preserve the summer's bounty, people often turn…
The art of traditional Japanese preserving
Nancy Singleton Hachisu moved from California to Japan in 1988, intending to stay for a year, learn Japanese, and return to the United States. Instead, she fell in love with a farmer, the culture, and the food, and has…
Cookbook giveaway - Preserving the Japanese Way
Preserving the Japanese Way introduces Japanese methods of salting, pickling, and fermenting that are approachable and easy to integrate into a Western cooking repertoire. The book offers a clear road map for preserving…
Think beyond cabbage for your next slaw
Ever since the Dutch brought koolsla to the New World in the late 1700s, cabbage has been the vegetable of choice for what's become known as coleslaw. The combination of flavor and crunch that cabbage provides is ideal…
How useful are restaurant reviews?
Before you set foot in a new restaurant you've probably researched it to death. Sites like Trip Advisor and Yelp allow you to see feedback from diners, but as we've seen many times, those reviews need to be taken with a…
Fall cookbook preview
The slow drip of cookbook releases will turn into a gushing fountain in a few short weeks. Over at indexed blog Food52, they've listed 30 falls cookbooks that they are excited to start reading. Some of the books are…
Featured Cookbooks & Recipes
Finding the best recipes amongst the millions online is not easy - but you don't have to! The team here at Eat Your Books, searches for excerpts from indexed books and magazines and every week we bring you our latest…