Chefs, simplified.
Geoffrey Zakarian - chef-entrepreneur, TV food show judge (and contestant), big-shot restaurant consultant. (You might remember his very classy last book, Town/Country, where he presented the same ingredients in…
2015
Food Online Holidays & Celebrations
Chocolate is at home in every course of your Valentine's Day meal
Chocolate may be found in nearly every holiday or celebration, but it's perhaps most closely associated with Valentine's Day. Since one can never have enough chocolate, we'll show you how to incorporate it into every…
The oldest, newest, and most loved cookbooks at Food52
You won't be surprised to find that the staff of indexed blog Food52 have extensive cookbook collections. Like many of us, they have more cookbooks than bookshelves to hold them, with books to be found hither and yon.…
Brisket's popularity makes prices rise
Brisket used to be a Texas roadside barbecue and Jewish deli staple. Brisket and corned beef were the foods of working men, and the relatively low price reflected its standing in the world of beef cuts. Recently,…
Why our love of baking extends beyond the food
Here's something for everyone who loves to bake. Lara Rutherford-Morrison of Bustle lists eight things people who bake love about baking that have nothing to do with eating. The first may not have anything to do with…
Have farmers' markets hit a peak?
Farmers' markets exploded in the last decade. Spurred by renewed consumer interest in fresh, organic, and local foods, the number of farmers' markets in the U.S. more than doubled from 2004 to 2014. But a recent study…
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…
What makes restaurant food taste so good?
Have you ever eaten at a restaurant and tried to replicate the meal at home, but felt it was missing something that you couldn't quite pin down? You may have wondered why you weren't able to recreate the flavors you…
Enduring classic desserts
Fads come and go, but classics endure. Much like the little black dress never goes out of style, some desserts withstand the test of time and can almost always be found on restaurant menus. Eater takes a look at…
Under pressure
I know, I know, it's a completely ridiculous question. What does that even mean? I ask because this season has been remarkably light on slow cooker books, which I had always thought of as a 4-season staple of the…
Culinary disasters of the famous
We've all experienced kitchen disasters - burnt roasts, boil-overs, mistaken ingredients, equipment malfunctions, stock poured down the drain, and so on. It can be comforting to know that we're in good company, as The…
Snack vs. snack
There's a hotly contested game in Arizona today. Actually, it's all across the United States, as people make snacks to eat while watching the Super Bowl. The real contest, as viewed by NPR's The Salt, is which game-day…