CookShelfWe have discussed the advantages of weight measures over volume measures previously on this blog. Acclaimed author Alice Medrich buttresses the argument in favor of scales in a recent article for The Washington Post.…
Have you ever come across an ingredient when reading a recipe but don't know exactly what it is? Or have you bought something at the market but don't really know what to do with it? Then you'll want to bookmark The…
Does the following scenario sound familiar? Your new cookbook has arrived, and you eagerly crack open the cover to begin perusing the recipes. You want to try several of the dishes but the time investment (not to…
There is no way to achieve consensus on which cookbook is the best of all time. Nevertheless, The LA Times reports that a poll asked that very question of 400 food professionals in Britain, the United States, Australia…
Avid cooks often read cookbooks like novels, with the books always within easy reach: perched on the arm of the sofa, stacked on the nightstand, tucked into the ever-present totebag. We learn so much through these…
Amanda Hesser of Food52 and author of the popular cookbook The Essential New York Times Cookbook is selling off her excess cookbooks from her stoop in Brooklyn. All proceeds will go to a food charity. Amanda is also…
The question of the pavlova's origin has long been contested. While there is little doubt that it was named for Russian ballerina Anna Pavlova, there has been controversy about where the dish was invented. Australia and…
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…
Maggie Battista is the founder and director of Eat Boutique, an award-winning online boutique and story-driven recipe site. Along with selling an ever-changing collection of food gifts, hosting pop-up boutiques and…
In Food Gift Love, Maggie Battista, a food-gift guru and rising star of the blog world, celebrates her expertise in and enthusiasm for small-batch, hand-crafted foods. The book includes memorable, edible gifts for any…
If you have ever spent time looking at cookbooks dated prior to the 1940s, you know that how recipes are written has changed over time. Irma S. Rombauer revolutionized recipe writing with the seminal Joy of Cooking.…
Annabel Langbein is New Zealand's leading celebrity cook, food writer and publisher, and the star of her own successful international television series, Annabel Langbein The Free Range Cook. Annabel has self-published…
