CookShelfEvery 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…
Book News Cookbook Lovers What's New on EYB
Last month our friends at cookbook stores around the world gave us their picks for their favorite books of 2015. Now we asked them for their top sellers. We thought it would be interesting to compare the lists from…
Gizzi Erskine is probably best known for being a presenter on the British television show Cook Yourself Thin and for writing the show's companion cookbook. Gizzi trained at the prestigious Leith's School of Food and…
Chef Gizzi Erskine doesn't believe that healthy eating should be boring. That philosophy is reflected in her latest cookbook, Gizzi's Healthy Appetite: Food to Nourish the Body and Feed the Soul, which pumps up healthy…
At restaurants and in kitchens across the United States, a new generation of black chefs and cookbook authors is "reinventing, reinterpreting and reinvigorating what's thought of as African-American food." The New York…
Residents on the East Coast of the U.S. are digging out from a record snowstorm, so chances are good that soup is on the menu. Nothing warms you like a hearty bowl of soup says Bo O'Connor, executive chef of The Pomeroy…
We are living in a golden age for the taco, say the editors at Chowhound. What started as a cheap street food can now "be high or low, cheap and ubiquitous, or rare and pricey." Tacos range from greasy fast food…
The current cocktail revival is bringing back many once forgotten (or overlooked) spirits. Port is among the many cocktail ingredients with a rich history that dates back to the 1700s, but until very recently you would…
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…
Dessert trends may come and go, but crème brûlée remains a perennial fixture on restaurant menus. The contrast between rich, silky custard and delicate crunchy crust has delighted diners for decades. Despite its…
Between the millions of recipes available in cookbooks and online, it's a wonder that food companies continue to put recipes on cans and boxes. But check any can of condensed milk, bag of chocolate chips, or box of…
Angelo Acquista, M.D. is board certified physician and a clinical instructor in medicine at Northshore-LIJ University Hospital in Manhattan. He grew up eating in his native Sicily and this culinary background, coupled…
