“I think we are in an era of unprecedented home cooking,” Egg author Michael Ruhlman tells the Pittsburgh Post-Gazette as the paper looks into the strength of the cookbooks market.

“Depending on which polls you read, and whether it’s herbivores or carnivores who have framed the questions and done the counting, somewhere between five and nineteen per cent of all Americans are now vegetarians or kind-of vegetarians, and between two and nine per cent are vegans. The market they represent, at a time when most book publishing is either in crisis or in Kindle, has been irresistible to writers hoping to strike pay dirt with a cookbook.” The New Yorker’s Jane Kramer on how we eat (and cook) vegetarian now.

Kim Severson looks at Donald Link’s second cookbook, Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything (Clarkson Potter) for the New York Times: “He makes the point Southern cooks have been trying to get across for years: Southern food is a collection of microcuisines, as specific in ingredients and technique as the regions of Italy.”

Eater shows off the cover to Dominique Ansel’s forthcoming cookbook, Dominique Ansel: The Secret Recipes, due out from Simon & Schuster in late October. (No, there isn’t a cronut on it.)

The Boston Globe reviews Dan Frankel’s Land and Wine: The French Terroir (Univ. of Chicago), which “takes readers on what might be called a tour de terroir, a swift, chatty, and generally readable survey of French wherenesses, the famous and not-so-famous places where French fine wine is sourced.”

From History.com, the history of the deviled egg, which can be traced back to ancient Rome.

“Every once in a while, gazing out at the world of beer, it's hard not to throw one's hands up in the air and cry, ‘Good gracious, what wild fantasies these madmen have wrought!’ ” Food and Wine picks 5 Hoppy Beers to Try Now (and not the one than involves collecting yeast from a brewer’s beard).

And finally, Eat Your Books has some suggestions about what to do with all those leftover Easter eggs.