CookShelfCookbooks are beginning to transcend beyond a collection of bound recipes. Great cookbooks take us back to another time or deliver up an unfamiliar culture sharing traditions, cuisine and at times even profiles of the…
The Epicurean: The Classic 1893 Cookbook (Calla Editions) by Charles Ranhofer is a nearly 1200 page tome on the art of cooking. Ranhofer was a master chef who worked for decades at America's most celebrated restaurant…
David Tanis has always been a favorite. His work is elegant, yet approachable, and his dishes rely on ingredients that are readily available. One Good Dish, Heart of the Artichoke and Other Kitchen Journeys and A…
Indexed blog Great British Chefs has only been around for a few years, but it has made a big impact. Now the popular website is putting together cookbook featuring recipes from the blog as well as new recipes. There is…
No other time of the year feels as right for cookie baking than the months that usher in the holidays (at least for me). The colder days of October and November cry out for the oven to be set at 350 degrees and the…
Cookbook author and food writer Molly O'Neill's books reside on hundreds of EYB Members' bookshelves. Molly's work includes writing a food column for the New York Times, writing several cookbooks, including the…
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…
Even experienced cooks often run across culinary terms that are unfamiliar to them, whether a type of food, an uncommon spice mixture, or a technique that they haven't seen before. While a quick Google search usually…
Alice Medrich is one of those authors that demand attention. Her books are as impressive as the first lady of chocolate herself. Since 1976, when her renowned shop Cocolat opened and her first dessert feature appeared…
There are hundreds of different pasta shapes, each with its own special attributes that make it the perfect companion to a particular style of sauce. Barilla, the world's largest pasta company, isn't content to limit…
As soon as I opened My Rice Bowl: Korean Cooking Outside the Lines by Rachel Yang and Jess Thomson, I was smitten. A two page photo spread of perfect half-moon dumplings in all their imperfectness with a few cracks in…
We have sad news to report today, as the much-loved and respected Antonio Carluccio has died at the age of 80. Known as a master of Italian food, Carluccio cooked, ate, and championed the cuisine for over 50 years. Born…
