CookShelfHave you ever followed a recipe to the letter only to have the dish turn out terribly? It might not be the recipe's fault, says veteran chef and television host Jacques Pépin. He recently spoke to Judy Woodruff of the…
Do you find other people's comments on recipes helpful? Have you written your own recipe Notes? It's a great way to remind yourself how a dish turned out and share your experience with the EYB community. On each Recipe…
Sara Moulton has been involved in cooking shows for three decades. A protégé of Julia Child, she appeared on Food Network beginning in the 1990s and culminating with six years of the highly-rated "Cooking Live". She was…
Have you ever started a baking project only to be stymied when you realize that the recipe calls for sour cream and you don't have any? You do have buttermilk or yogurt, and you wonder if you can substitute either of…
In recent years innovative chefs have experimented with new tools and techniques like sous vide and anti-griddles to up their game. Now they're returning to a more basic - some would call primitive - method in…
Based in New York City, Jules Aron is a mixologist, beverage consultant, and green lifestyle expert. For over twelve years she has been tending bar at some of Manhattan's finest dining establishments, hot spot…
Thanks to Jules Aron's new book, Zen and Tonic: Savory and Fresh Cocktails for the Enlightened Drinker, you don't have to a master mixologist to enjoy delicious, inventive cocktails. Aron shows you how to make your own…
You may have seen a very strange "cake" passing through your social media news feeds. It's not a cake in the traditional sense, it's more like Jell-O than any baked good. Known as The Raindrop Cake, it" is inspired by…
Once upon a time the biggest changes in a restaurant menu involved swapping out one seasonal fruit for another. But now menus - and even the chefs - can differ from day to day. When the latter happens, diners can…
When Prune by Gabrielle Hamilton emerged in late 2014, people quickly noticed that this was no ordinary cookbook. Hamilton, a James Beard Award-winning chef, decided that she wasn't going to write the usual recipe…
At Eat Your Books we want to bring you the best recipes - our dedicated team searches out and finds online recipes excerpted from newly indexed cookbooks and magazines. New recipes from the best blogs are indexed daily…
Black pepper is one of the world's most used spices, especially in Western food cultures including the United States and Europe. But long before this spice was on every cook's shelf, a different type of pepper - long…
