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Give peas a chance?

July 1 2015, 0 Comments

The NY Times tweeted a recipe for guacamole with English peas, stirring a passionate debate... read more

"Project Smoke" aims to elevate your barbecue

June 30 2015, 0 Comments

Learn about BBQ guru Steven Raichlen's new television series... read more

Power couples

June 29 2015, 0 Comments

The science behind food pairings that boost nutrition has received a lot of attention lately. NPR's The Salt reports on recent research in this area... read more

What does the world's oldest person eat?

June 28 2015, 0 Comments

You might be surprised to hear what's on her dinner plate... read more

The "someday" list

June 27 2015, 9 Comments

How many recipes do you keep meaning to try - but don't?... read more

Featured Cookbooks & Recipes

June 27 2015, 0 Comments

See what we've been sharing on social media this week... read more

Making the most of your marinade

June 26 2015, 0 Comments

Avoid these common mistakes and maximize flavor... read more

Delicious! I used a different pizza dough and grilled it instead of baking it. The pizza could maybe could use a bit more smoked salmon and maybe more yogurt sauce, but regardless, fantastic. Would definitely make again. Served it with a chilled roasted beet & carrot soup.
by dinnermints about Smoked salmon, dill sauce, and onion pizza from American Pie
Had some pumpkin that needed using up.. this was a tasty find. I used Kent pumpkin which was maybe a bit wet as a topping as it wouldn't crisp up.. but still good.
by debkellie about Middle Eastern shepherd's pie with pumpkin and green beans from CSIRO Total Wellbeing Diet
This is a beautiful and delicious salad, and really quite simple to make!
by mamacrumbcake about Cherry tomato and onion salad from Occasional Vegetarian
The method for assembling the enchiladas gave me a lot of trouble. Maybe it's inexperience, but dipping the tortillas in hot oil, then the sauce resulted in half of them tearing; it also made them a challenge to roll up. Flavor of the dish was good, but almost too rich, with 2 kinds of cheese in the filling & sour cream in the sauce. Too much of a good thing perhaps.
by Nancith about Creamy cheese enchiladas from Not Your Mother's Weeknight Cooking
I have made the Mumbai Meatballs - apart from the meatballs not holding together very well, this dish is delicious. We will definitely be having this for dinner again.
by JoD about Minced
Really lovely combination of flavors, perfect recipe to make in early summer when you can get sweet white corn and peppery radishes straight from the garden or farm stand. The cumin, honey and lime give it a subtle complexity. I added a little red bell pepper and lime rind just for color and a little more intense lime flavor. Would be perfect for a summer BBQ.
by nicolepellegrini about Raw corn and radish salad with spicy lime dressing from Food & Wine Annual Cookbook 2008
Miraculously easy. Has a faint but distinct lemony taste, so would be worth trying white vinegar if that's not wanted. Used for stuffed shells at s.o.'s request (12-13 shells uses up the cup of ricotta and fits the second-largest gratin). Looking forward to using second batch with squash blossoms.
by ellabee about How to make homemade ricotta cheese from The Kitchn
p.311. Appealing because stuffed blossoms are poached and served with herbed butter rather than battered and fried. Though I'm a little nervous about blossoms coming unsealed during the poaching...
by ellabee about Summer squash blossoms stuffed with ricotta from Chez Panisse Vegetables
worth all the varied ingredients. Added a little smoke liquid,as no smoked porter found. Really good!!
by kerrlm about Smoked porter-braised beef short ribs from Food & Wine Magazine, January 2015
Great combination of flavors and textures. The cream and praline are delicious additions to other simple fruit preparations. Very appealing presentation.
by ncollyer about Rhubarb & strawberry trifle with Prosecco, orange mascarpone & pistachio-lemon praline from For the Love of Food
Not really a recipe. No amounts given for ingredients. Nevertheless, I made this using basil instead of parsley. It was very good.
by sturlington about Warm corn salad with bacon from EAT at The New York Times
I was really excited to find this book chock full of great recipes with detailed instructions. All the recipes are rated by level of difficulty and I found that many complicated looking items were easy to make. I love the creativity for special events/holidays and the variety of flavors in the recipes. I'm looking forward to be able to show off some new treats! I've made five of the recipes for work and friends, and each has been a huge hit! I feel I could make any of the recipes and I know my child would enjoy making them with me. The photos are beautifully done and I am really pleased with this book!
by CedarL about Super Cute Crispy Treats
Excellent, smooth & rich orange mousse glides down. And it looks beautiful with the orange zest too!
by lkgrover about Cara Cara orange mousse from Bakeless Sweets
Excellent. I enjoyed it for a light summer breakfast.
by lkgrover about Peach and buttermilk panna cotta from Bakeless Sweets
Decadently rich & delicious. I made it without alcohol.
by lkgrover about Chocolate-butterscotch budino from Bakeless Sweets
Interview with the author.
by Food52 about Pasta by Hand   -  full review
by Leite's Culinaria about Royal Touch   -  full review
by Leite's Culinaria about Peru: The Cookbook   -  full review
by Leite's Culinaria about Connecticut Farm Table Cookbook   -  full review
by Leite's Culinaria about Well Fed, Flat Broke   -  full review
by Leite's Culinaria about Seven Spoons   -  full review
by Leite's Culinaria about Heritage   -  full review
by Leite's Culinaria about Cookie Love   -  full review
by Leite's Culinaria about Grilling Book   -  full review
Interview with author Virginia Willis
by Food52 about Lighten Up, Y'All   -  full review
Interview with author Virginia Willis
by Food52 about Lighten Up, Y'all   -  full review
Interview with author Chris Fischer
by Food52 about Beetlebung Farm Cookbook   -  full review
12 Weird Things That Inspired the Big Gay Ice Cream Book article
by Food52 about Big Gay Ice Cream Book   -  full review
Interview with author Anna Jones
by Food52 about Modern Way to Eat   -  full review

    Our first price rise in 6 years

    June 7 2015, 17 Comments

    EYB membership fees will be increasing from July 1... more

    What's New on EYB

    June 7 2015, 17 Comments

    EYB membership fees will be increasing from July 1... more

    Shelf Life With Susie

    March 17 2015, 0 Comments

    This week's new cookbooks guide you toward your gritty inner cook.... more

    Author Articles

    June 19 2015, 2 Comments

    Read an excerpt from Peru: the Cookbook to learn more... more