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Coconut and spring

April 19 2014, 0 Comments

Searching for the reason coconut is popular during Easter and Passover... read more

The power of positive thinking

April 18 2014, 1 Comment

What you think about your food can fool your body... read more

Featured Cookbooks & Recipes

April 17 2014, 0 Comments

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

The sultry language of online food reviews

April 17 2014, 1 Comment

Stanford scholar Dan Jurafsky found that the words used in online restaurant reviews provide surprising insight into human psychology... read more

Bringing home take out

April 16 2014, 4 Comments

When you want take out, but you don't want to go out... read more

Spring resolutions...and the books to go with them

April 15 2014, 3 Comments

Looking forward to the first fresh offerings of spring, accompanied by a crop of brand-new and favorite older cookbooks.... read more

What to do when life doesn't hand you limes

April 15 2014, 3 Comments

Use lemons to ease the pain of the lime shortage in North America... read more

This is a showstopper of a cake. Everyone loved it and it makes a great presentation.
by jtodes about Chocolate-espresso Dacquoise from Cook's Illustrated Magazine, Nov/Dec 2012
Perfect with the first asparagus of the season (and an annual reminder that it is always worth waiting for truly fresh asparagus, not falling for the poor substitute of grocery store asparagus), this dish was a hit with the whole family. I added some shreds of prosciutto to make it feel more complete as a main dish, which went wonderfully with the other ingredients. Using first rate ingredients lifts a simple dish like this above the ordinary.
by Rutabaga about Penne with asparagus, peas, mushrooms and cream from Food & Wine Magazine, April 2012
This made for a wonderfully smooth and silky hummus. But the final product was bland and disappointing. This recipe was really lacking acid, even after increasing the lemon juice to 2 lemons worth (and I had juicy lemons). I also reduced the tahini and that didn't help the flavors pop either.
by TrishaCP about Basic hummus from Jerusalem
TOMATO SAUCE WITH ONIOIN AND BUTTER – p. 152 This sauce gets a lot of love from Ms Hazan’s fans and I have to admit, I’d never made it before. That said, I had some freshly made gnudi and this sauce came to mind so I thought I’d give it a try. Unfortunately I can’t count mr bc and I among those who rave about this. We both found it very bland when it was finished simmering. So much so I decided to puree the onion right into it. That served to thicken the sauce a bit more but really just heightened the onion flavour. It may have been the colour of the sauce that threw me off…it looked like canned cream of tomato soup and it seemed to taste similar too. It was ok but we won’t be rushing to make it again. Photos here: http://chowhound.chow.com/topics/325700#8889009
by Breadcrumbs about Tomato sauce with onion and butter from Essentials of Classic Italian Cooking
p. 86 - Quick, delicious and just what you’d expect from the title of this recipe. It was nice to have this book off the shelf and flip through it. Not only did the beautiful photos make me really miss Tuscany but so many of the dishes in this coffee table sized book appeal. I’d definitely make this dish again. Photo here: http://chowhound.chow.com/topics/972645#8888969
by Breadcrumbs about Clams poached in white wine, garlic, and tomato (Zuppa di arselle) from Savoring Tuscany (Williams-Sonoma Savoring series)
Sonoko was my roommate for six months in Los Angeles, and she introduced me to sushi. I'm so glad others have discovered her book.
by slimmer about Poetical Pursuit of Food
Don't think this really works as a salad. It's basically just a main meal with different bits. Wasn't overly impressed!
by eeeve about Warm roast asparagus salad from 101 Seasonal Salads
Roasted clams! Who knew? So much easier than worrying about clams opening while shaking them in a skillet. Next time I might try cooking the tomatoes a bit before adding the clams. Seemed like they could have used more roasting.
by blintz about Slow-roasted clams with spicy tomato sauce from Stir
This is a great roast to make last minute with ingredients I often have on hand. Red onions, rosemary, potatoes, and chicken, that's it. Good dish to bring to a sick friend for quick reheating. But don't rub chicken with Kosher salt; make sure to use fine sea salt, as noted in recipe. That's a oversalted mistake I only made once!
by blintz about Chicken baked with red onions, potatoes, and rosemary from Pure Simple Cooking
I used this with red trout, so it will work with salmon as well. Cooked it in the oven at 400 F on a sheet pan lined with foil. Skin didn't crisp up, but no worries because my dogs like the skin cooked any old way.
by slimmer about Cedar plank trout from Louisiana Real & Rustic
I used this recipe for the filling, but for the crust instead used: 2 cups walnuts 1/2 c shredded coconut (unsweetened) 4 Tbsp maple syrup 2 Tbsp coconut oil 1/2 tsp salt Pulse everything in a food processor. Bake for a few minutes and cool before topping.
by annaschmidt about Chai-spiced pumpkin bars from The Kitchn
This is a wonderful make-ahead dessert - best with fresh local strawberries in summer, but still good with California berries from the store in spring. The only difficulty is that my graham cracker crust always sticks in the pan, even though I butter it and the pan I use is supposedly non-stick. But even if the crust comes out in pieces, people still love it. The amount of alcohol included is also so small that you can serve this to children, or even replace the alcohol with something like orange juice.
by Rutabaga about Frozen strawberry margarita pie from Gourmet Magazine, August 2006
Kamut is not gluten-free. It is a wheat.
by mweigang about Granola for fellow "granolas" from Food52
I really like this book. The flavors are unexpected, but easy to pull off. My biggest complaint is there aren't more 100% whole grain recipes, and she doesn't provide gram weights, only cup measurements which can really throw off accuracy when working with whole grain flours.
by Summerlandsky about Good to the Grain
The texture was almost like a cheesecake. Dense, creamy & lemony but with a sweet and sour topping of caramel and caramelised lemons. It’s brought out the gluttons in us & was all gone in one sitting!
by Great British Chefs about Lebanese lemon and vanilla cake from Mighty Spice Cookbook   -  full review
It really was one of the easiest dinners I have ever made. The nuts make the broth rich and thick. We were all licking and slurping the mussel shells to make sure none of it was wasted!
by Great British Chefs about Malay yellow mussel curry from Mighty Spice Cookbook   -  full review
...a version that took me right back to a tiny street vendor in Delhi. A lovely fresh and fragrant lunchtime snack!
by Great British Chefs about Chana masala from Mighty Spice Cookbook   -  full review
...vary from easy to medium in complexity and cater to all year round cooking, with Spring dishes such as Roasted Leg of Lamb to Christmas Cake. ...easy to follow and beautifully photographed...
by Great British Chefs about Recipes from My Mother for My Daughter   -  full review
I loved this book. It has speedy, tasty and healthy recipes for everyday meals with simple spice mixes. It also brings back lovely memories of my own travels.
by Great British Chefs about Mighty Spice Cookbook   -  full review
But here the book is another vegetable win, by demonstrating dishes and techniques that make meat less of a main event, and more of a faithful compliment to gorgeous vegetables.
by Great British Chefs - Blog Recipes about Taste of Home: 200 Quick and Easy Recipes   -  full review
The Pitt Cue Co. cookbook is an excellent definitive guide to sourcing, cooking and serving barbecue food, with recipes that should be in every host’s repertoire. A meat lovers dream.
by Great British Chefs about Pitt Cue Co.: The Cookbook   -  full review
This colourful and easy to follow book is dedicated to reinventing French bistro food, adding a contemporary twist to many classic, well-loved dishes.
by Great British Chefs about Mange Tout   -  full review
With page after page of glorious dishes...celebrates the rich culinary heritage of Britain, providing more than enough evidence that British food consists of a lot more than fish and chips.
by Great British Chefs about Gilbert Scott Book of British Food   -  full review
...packed with recipes for neglected fish; brill, megrim, witch, gurnard, rays and sardines. ...his recipes are both complex and layered. This is what makes them exciting.
by Great British Chefs about Nathan Outlaw's British Seafood   -  full review
...a real eye-opener and forces you to view cookery in a new light. It's fascinating to discover a lesser-known cuisine ... a must read for anyone wishing to broaden their culinary horizons.
by Great British Chefs about D.O.M   -  full review
...a clear and powerful insight into the ingenious processes of an amazingly talented chef, and into the level of creativity, passion and dedication needed to create such a highly acclaimed restaurant
by Great British Chefs about Square: The Cookbook, Volume 2: Sweet   -  full review
Martin focuses on fresh produce and recalls his childhood searching through local markets. The pages are scattered with fond memories and tidbits, as well as the history behind dishes.
by Great British Chefs about Ceviche   -  full review
What the book may lack in imagery (not every dish is illustrated, meaning that it sometimes looks a little text-heavy), it makes up for in dazzling variety, making this a book that deserves a place...
by Great British Chefs about Tom Kerridge's Proper Pub Food   -  full review
Foodies and diners will get a detailed insider's perspective to the restaurant world. Those fledging professional cooks in the making are given a very honest picture of what the future holds.
by Great British Chefs about Sous Chef   -  full review

    Improve your cooking skills with EYB's new feature

    February 27 2014, 6 Comments

    We have added a filter for all how-to recipes and videos indexed on EYB... more

    What's New on EYB

    February 27 2014, 6 Comments

    We have added a filter for all how-to recipes and videos indexed on EYB... more

    Shelf Life With Susie

    April 15 2014, 3 Comments

    Looking forward to the first fresh offerings of spring, accompanied by a crop of brand-new and favorite older cookbooks.... more

    Author Articles

    April 14 2014, 0 Comments

    The chicken may have come first, but Michael Ruhlman's latest cookbook is all about the egg... more