May 2016 cookbook roundup
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…
2016
Review of Aperitivo by Marisa Huff
Today we are starting a new feature - Jenny Hartin will be reviewing a new cookbook every week. Jenny is an enthusiastic home cook who lives in Colorado, owns the website The Cookbook Junkies and runs the Facebook group…
The hottest thing in chicken
A new fried chicken craze is sweeping across the US. Originating in Tennessee, Nashville hot chicken is spreading like wildfire. It's already spawned a new restaurant chain that plans to spread from Ohio to Florida.…
Much more than just a garnish
Many diners in the US probably first experienced parsley as a pale sprig garnishing a (likely overcooked) protein in a family restaurant. But the culinary herb has so much more to offer than just being a splash of green…
Why some people are picky eaters
We all have at least one friend or relative who we find difficult to please when making a meal. The list of items he or she doesn't like seemingly goes on forever, and we can't understand how some of the foods got put…
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…
Za'atar is even better when you make it yourself
Those who are familiar with za'atar, the Middle Eastern spice blend, love how it adds a tart and herbal punch to many foods. Za'atar has been popularized outside of the Middle East by celebrity chefs like Yotam…
An argument for unbleached flour
A few days ago we posted about a pastry chef who only uses bleached flour for cakes. Today we look at a counterpoint (of sorts), this time from Cooking Light Magazine, which advocates ditching bleached flour for…
BBC Food website to close
Yesterday the BBC announced that BBC Food, along with a few other websites, will be shuttered as part of a larger cost-saving plan. Before you get too upset, please note that the company's commercial site, BBC Good…
How to make caramel without melting sugar
People are sometimes afraid of making caramel. It can be a fussy process: the sugar can crystallize, you can easily scorch it if you get distracted, and it's really hot and will leave a nasty burn if it gets on your…
If you can't beat 'em...eat 'em
Dandelions are a gardener's bane. Even before the grass sheds its winter dullness, bright yellow flowers polka-dot the lawn, frustrating homeowners who dream of lush green expanses of lawn. But dandelions weren't always…
Celebrate Chocolate Chip Cookie Day
Today was National Chocolate Chip Cookie Day in the US, but it doesn't take a special day for anyone to appreciate this both humble and transcendant treat. There are different chocolate chip cookie camps: some people…