You’ll also find the latest round of cooking classes below–
grab your pals and come over (best way to fill in a winter’s day).
And check out the recipes you could whip up for an Italian feast.
We’re celebrating here because we have received some exciting news: Shared Kitchen took out 2nd place in Best
Website in the World in the Gourmand Awards held
at the weekend in Yantai, China.
These awards, established 20 years ago by Edouard Cointreau, celebrate the best
of food and wine publications around the world. Initially, the categories
consisted of just recipe and food books but the awards have grown and now take
in wine and drink publications, and more latterly, food apps and ebooks.
Websites were added just two years ago.
While Shared Kitchen competed against websites built with huge budgets and the
ability to lure enormous audiences, it’s important to believe in yourself and
what you do. Shared Kitchen is not overtly commercialised, it has integrity and
its content is credible, it has style and a certain sway, and it has a very
loyal and growing readership. That may or may not be enough to stand up to
global competition, but there was only one way to find out. For a bit of a
dare, we thought we’d put our toes in the water and see. We won the New Zealand
round, then, the fantastic news at the weekend that we came second in the Best
in the World! Just think if we had procrastinated and not entered …
I encourage all food and drink writers (publishers/producers) to enter their
work in the Gourmand awards. If you don’t win you’ll be keen to see who does,
then you’ve got work to compare with your own and to aspire towards.
Competitions are great like that – they really do make you appraise your own
work and look for ways to improve it. Read more here about Shared Kitchen
I've got another round of cooking
classes to be held here
on Waiheke in my home the Writer's Retreat. We're repeating Keep
the Home Fires Burning on Friday 17th June as it was so
popular, then we move into a special day Sunday 19th June with Shortest
Day, Longest Lunch. This day is part demonstration,
followed by a long lunch around the table to enjoy the spoils. I'll be cooking
for you! This will be a great day, with gorgeous food, gorgeous wines and
prizes for everyone.
On Friday 24th and Saturday 25th June I'm covering Great
Winter Classics. Not only will this class provide you with
a great set of recipes, you'll learn hundreds of tips, too, and different ways
to employ the techniques covered.MORE
We're excited to announce that we've enlisted Jenny Hartin of the website and Facebook group The Cookbook Junkies to write weekly cookbook reviews. Her first review is already posted to the EYB blog.
This month we are featuring another great magazine, Saveur, which has over 95% of its recipes available online. Add it to your Bookshelf to expand your personal recipe library.
In addition to our usual favorites lists, cookbook excerpts, and giveaways, we're highlighting our Breakfast/Brunch Pinterest board, which is chock full of terrific recipes for everything from weekday on-the-go breakfasts to leisurely Sunday brunches. Happy cooking!
Several magazines in the EYB Library have most, if not all, recipes available online. This month's highlighted magazine is Saveur, which features recipes from talented contributors like Daniel Boulud, Michael Solomonov, and David Tanis, as well as from its own respected editorial team.
Each year, Saveur has a special issue called "The Saveur 100", which the editors describe as an "annual attempt to survey what's happening in the world of food and drink and boil it all down...to the best of the best of right now." You can browse all issues of Saveur in the EYB Library.
It's easy to add all issues of a magazine at one time - visit our support page to learn how. To add all 76 issues, use the date range January 1, 2008 to May 1, 2016, and then subscribe for future issues to be automatically added. Subscribing to all of Saveur is like adding over 15 cookbooks to your Bookshelf!
how many wonderful the foods, and other things, are in France, when I go
back to the States, there are some things that I bring back to
France with me. When I go to the other way, to the U.S., I pack
things that I have a hard time living without or to give as gifts.
Friends or hosts might get a loaf of Poilâne bread, a French cheese
that’s elusive outside of France, a packet of salted butter, fleur de
sel (French sea salt), Parisian chocolates, and for
extra-special friends, a baked-the-same-day croissant. (Depending on my
flight plans. And how much I like the person.)
When I go
the other direction, America to France, I pack certain things
that I either can’t live without, because I haven’t found an
equivalent, or I need (or like) to have them in my kitchen. For other
room in the house, I stock up on unscented items. I, and my sensitive
skin, and nose, aren’t fans of scented or over-scented items. (I
once even saw vanilla-scented
I like vanilla and all, but…) And yes, that’s me opening laundry
detergents and smelling them in the supermarché
aisles. I’m waiting for the day I get busted (or however you say that in
French) for doing that.
While I was
packing my suitcase after a recent trip, I thought I’d share some of the
things that were going back with me. I had a few books,
snack-sized zip-top bags (which I once bought by mistake, but are great
for small bits of things), and Tom’s toothpaste (I once ran out and used
Romain’s toothpaste, which I found out was fennel – yuck…). I had the
usual tangle of electronic cords and adaptors, which I finally organized
by buying a cable
organizer. I know, I know – Marie Kondo
says not to buy organizers, but until they come up with a single cord and
plug that works for everything (…please! And now there’s a movement to replace all
our USB cords…oof…), I needed a better way to make sure I
didn’t leave a cord behind, going in either direction.
Ice Cream Scoop: The French love ice
cream – what’s not to like? So why couldn’t I find spring-loaded ice
cream scoops in various sizes for cookies? I didn’t get it until one of
the clerks at MORA
told me, “Because the French don’t make cookies like you do in
the U.S.” Oops. Got it. He was right. While the French make cookies, they
don’t really do cookies where the dough is dropped; they’re usually
rolled and cut out. The size that’s available in France is used for
scooping ice cream, like those restrained scoops at Berthillion, that
make you want to order a triple, even though that’s très
Hello Graham A drop in temperature means this week's newsletter is brimming with warming recipe ideas, as well as a couple of favourites from our Italian issue. Claire Aldous' Friday Baking recipe is a savoury favourite from the Kenwood class she recently hosted – scroll down to find it. Speaking of baking, we also paid a visit (two, actually) to Britomart's beautiful new artisan bakery Amano – below you can read more about the treats on offer. Our new issue is just days away from going on sale! It's filled with more than enough inspiration to see you through the winter months – we can't wait for you to see it.
LATEST RECIPES | Our favourite recipes from this week
A week of surprises People come up with plenty of crazy ideas in food, but using the gloop, that dull thickish somewhat stinky liquid found in a can of chickpeas, to make meringues, sounds off the radar, right? No way! Eew, yick and all of that. But hold on!
I first became aware of using what is termed aquafaba – the aforementioned gloop – just a few short weeks ago thanks to an article in an American newspaper. When I went online I was stunned to see a whole new world out there. Yep, aquafaba, meaning bean water, has its own site, and there are plenty of people writing about it and creating new takes on recipes for the vegan market. One site proudly proclaims a recipe for Baked Alaska which is dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan. I'm not sure that soya and sesame were ever part of the original recipe, but you get the drift. There are aquafaba recipes for pavlova (no, the one above is made conventionally, and is the BEST EVER pavlova), pancakes, crepes, macarons and mayonnaise, and a buttercream for cakes which pipes like a dream, the author tells us. Whatever your thoughts, it is headed to a bar or restaurant near you, as it can be used to make foams and to replace whipped egg whites in cocktails. It's star is just rising.
So, I thought I'd have a go. The results were certainly surprising. I don't need to experiment any more, as I eat eggs and don't need to find an egg replacement, but if you do, then online is the place to go.
What else caught my fancy this week? It's been a busy one, and a tad nippy around my neck of the woods, and I've trotted out my fried Chinese-style eggs a couple of times. They are truly incredible, especially when you are starving, freezing and feeling lazy'ish. A 10-minute flavour bomb that will fill you up and warm you down to your toes. I'm not sure you could do anything like this with aquafaba, but who knows ...
And because I've been playing around with chickpeas and ended up with so many after using the can gloop, I tested hummus made from canned chickpeas alongside that made from dried reconstituted chickpeas, and my old nemesis, bicarbonate of soda. Again, the results were surprising, and, well, sometimes in life, you just have to suck it up and move on.
Finally, a recipe for Crying Lamb. A leg of lamb slathered in butter set above a bed of potatoes can't help but be delicious. All the gorgeous buttery lamb juices fall onto the potatoes turning them crisp and golden. There are times when red meat + animal fat + carbs is the most delicious thing on earth. Seriously. Just have a lettuce leaf for lunch the next day to balance it out.MORE
week was a busy one. I was on a deadline for a book, and as
always, the last few weeks were a sprint to the finish. My neck
still smarts from being glued to my computer, but it was nothing a
few post-writing cocktails couldn’t fix. However I barely had time to
shop or do much cooking while I had hammering out words.
really a fan of take-out food, nor do I like delivered food, which is
curiously becoming as popular in Paris as it is elsewhere.
It’s just not really my thing. The idea of a meal that
is cooked, then packed in a closed foam box for 30+ minutes or so
before arriving on my table, isn’t so appealing. (Although I did get
a pepperoni pizza delivered in New York when I was in the thick of
things, which I’ll admit was pretty tasty.)
It felt good
to send the book in and get back to doing some cooking again. Especially
grilling, which is as easy as take-out, and there are no pots and
pans to wash, always a plus – whether you’re on book deadline or not.
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 finds. Every day recipes are added from the best blogs and websites.
As a member, you can also add your own favorite online recipes using the Bookmarklet. With EYB, you can have a searchable index of all your recipes in one place!