CookShelfAfter over 40 years behind the stove in some of Australia's finest restaurants, renowned chef Peter Doyle is hanging up his apron. In an interview with Australian Gourmet Traveller, the Sydney-based chef shares his…
Basil is one of those herbs that shines best when fresh - the dried version offers only a pale ghost of the plant's vibrant flavors. Growing your own is the best way to capture those essences, but not everyone can do…
Book News Cookbook Giveaways Recipes
Jodi Moreno is a trained natural foods chef and award-winning blogger known for keeping food simple. In her third book, More with Less: Whole Food Cooking Made Irresistibly Simple, she creates bold, satisfying flavors…
The recent recall of Tales from a Forager's Kitchen got me thinking about food safety in cookbooks. Many modern books go out of their way to be safe, with meticulous instructions and caveats - especially books on sous…
We have more sad news in the world of cookbooks, as author James Villas has died at the age of 80. Villas was one of the best known and most respected authorities on American cuisine. A native of Charlotte, North…
Book News Cookbook Giveaways Recipes
Wild Bread: Sourdough Reinvented by MaryJane Butters completely reinvents the concept of healthier-for-you, naturally fermented sourdough. Until now, sourdough was perceived as too much work and sour-tasting,…
EYB wants to make your cooking life easier. Our main focus has always been indexing cookbooks and magazines so you can efficiently search your own collection instead of paging through individual indexes. We also aim to…
Earlier this year, EYB launched and a feature which allows you to view a selection of pages from a cookbook - including photographs, illustrations, and complete recipes - with just a click. Since the launch, we have…
With the number of cookbooks released every year on a wide variety of topics, it can be difficult to imagine that there are subject areas that aren't being fully explored. However, a recent tweet from the NYC cookbook…
In the world of dining, there are restaurants and then there are restaurants. The former are good and sometimes wonderful eateries, while the latter take things to a higher level, redefining genres and influencing a…
For hundreds of years, potatoes have fed much of the world. Whether roasted, boiled, baked, or mashed, the humble spud has been the preferred side dish for - and sometimes even the star of - countless meals in the…
Book News Cookbook Giveaways Recipes
Bake from Scratch is an incredible magazine which I have written about in prior articles: the Taste of the South's makeover and the publication of Cook Real Food. Hoffman Media, the publisher, produces magazines that…
