Cherry on top
Cherry season is in full swing in the US and Canada. The luscious fruits prominently displayed in the produce section of the supermarket (or, if you are lucky, at your local farmers' market) are just too pretty to pass…
2016
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…
Get the most out of less-than-perfect tomatoes
Sometimes the tomatoes from the farmers' market haul are so gorgeous and ripe that all you have to do slice and serve; they need no other garnish than a pinch of salt and pepper. Other times - or with some supermarket…
Author Q&A with Domenica Marchetti
Domenica Marchetti is a food writer, recipe developer, and cooking teacher who specializes in Italian home cooking. She learned to cook from her Italian-born mother, who put her to work crafting capelletti, ravioli, and…
French dishes to celebrate Bastille Day
Today marks 227 years since the storming of the Bastille on 14 July 1789. France is celebrating Bastille Day this year with an extravagant military parade, fireworks, and other festivities. The holiday provides the…
Review of Flavorwalla by Floyd Cardoz
I fell in culinary love with Floyd Cardoz while watching Season 3 of Top Chef Masters. How had this New York chef who cooks with bold flavors not been on my radar? As is my modus operandi, I went directly to Amazon and…
Reprints of La Bonne Table now available
The gifted and exuberant Ludwig Bemelmans was trained as a boy for a career as a restaurateur, but ended up as a writer as well as an internationally known gourmet. One of the author's most beloved works, La Bonne…
Diana Henry is sweet on honey
It's always a pleasure to read articles from EYB Member favorite and James Beard Award winner Diana Henry. In a recent article for The Telegraph, she turns her attention to a sweetener that has used by humans even…
Test your breakfast "Eat-Q"
Gobs of quizzes on every subject imaginable pop up in my news feed on a daily basis. I am not usually tempted by many of them - that is, unless they involve food. Then I might take a peek. When the source of the quiz is…
The best cookbook recipes, period
Everyone has tried-and-true recipes that they reach for over and over again. But even in this list a few stand above the others, recipes that speak to us on a deep level and have forever changed our cooking. The pages…
Why you should be treating your vegetables like meat
Cooks have developed a plethora of methods to transform meat into something delicious. Brining, curing, and smoking are just three techniques that can add flavor to and enhance the texture of meats. But we shouldn't…
An online vintage cookbook extravaganza
If the thought of perusing thousands of cookery books dating back 50 to 100 years or more gives you a tingle of anticipation, you should definitely visit the Cookbook and Home Economics Collection at the Internet…