CookShelfIf you asked cooks today to name the five classic mother sauces most probably couldn't recite them. But chef André Soltner certainly can, and he thinks that knowing these sauces is vital to anyone cooking in a…
For the second year running we spent a most glorious weekend at Ballymaloe (pronounced Bally-mal-loo), which hosted the third Kerrygold Cooking Literary Festival of Food & Wine (LitFest for short). The venue for the…
Every month Jane and Fiona wade through hundreds of cookbooks, selecting and reviewing all the best new releases of U.S., Canada, U.K., Ireland, Australia, and New Zealand cookbooks. The only thing left for you to do is…
Food Online Holidays & Celebrations
Today is a national holiday in the US, but this year it also coincides with a "food holiday," National Wine Day (not to be confused with National Drink Wine Day). Many people are attending parades and memorial services…
Antipasto Holidays & Celebrations
This long weekend marks the unofficial start of summer in the U.S. The Memorial Day holiday also kicks off the grilling season, especially for those in more northern latitudes who eagerly anticipate the first firing of…
If you haven't cooked with saffron, the world's most expensive spice, you'll definitely want to after reading about the Ottolenghi saffron recipes featured in The Guardian. The name saffron comes from the Arabic word…
Cookbook Lovers Culinary News Food Biz People
It's been over a decade since Anthony Bourdain has written a cookbook. His last was 2004's Les Halles Cookbook. But that's about to change as HarperCollins imprint Ecco has signed Bourdain for a new cookbook titled…
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.…
An outbreak of the avian flu in the US Midwest has prompted concerns about an impending egg shortage. Large industrial customers are developing contingency plans. Makers of products like mayonnaise, ice cream, cookies,…
The farm-to-table movement has produced renewed interest in heirloom varieties of fruits and vegetables. It's something that David Shields knows a lot about. Shields, a professor at the University of South Carolina, is…
Max Sussman is the chef de cuisine at Roberta's in Brooklyn. During his tenure at Roberta's, the restaurant has received 2 stars from the New York Times. Eli Sussman is a line cook at Mile End Deli in Brooklyn, which…
Chef brothers Max and Eli Sussman are back with their fourth cookbook, Classic Recipes for Modern People, featuring over 75 recipes that reimagine classic dishes from their childhood and yours, with a little humor baked…
