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Me and my cookbooks - William Sitwell

August 28 2014, 0 Comments

What's on the bookshelves of William Sitwell, one of Britain's foremost food writers?... read more

World Calendar of Cookbook Events

August 28 2014, 2 Comments

Want to know where your favorite author is signing books or giving a class? Check out our new events calendar.... read more

Building blocks of Mexican cuisine

August 27 2014, 3 Comments

Author and teacher Hugh Carpenter shares his expansive knowledge chile peppers, a fundamental ingredient that features prominently in Carpenter's newest cookbook, Mexican Flavors... read more

Cookbook giveaway - Mexican Flavors

August 27 2014, 29 Comments

Enter for your chance to win one of five copies of Hugh Carpenter's latest cookbook... read more

Over 150,000 online recipes at your fingertips

August 27 2014, 1 Comment

We're excited to announce that we've indexed over 150,000 online recipes from the best blogs and magazines on the web... read more

Spices and spice books

August 27 2014, 4 Comments

Books with an aromatic organizing principle...but do we use them?... read more

August 2014 cookbook roundup

August 26 2014, 0 Comments

August trends include books from bloggers, more Paleo, baking and desserts, and family cooking... read more

Of the three dishes that I made from this cookbook for dinner (including Gong Bao Chicken and the Stir-Fried Oyster and Shittake Mushrooms), my husband and daughter thought this dish was the best. Can't beat those Asian greens! Leftovers can also be utilized in several other recipes from this book, so you might consider making a bit more than originally planned.
by Bloominanglophile about Blanched choy sum with sizzling oil (You lin cai xin) from Every Grain of Rice
This was a delicious introduction to my first of Fuchsia Dunlop's cookbooks. I did scale back the chiles to 5 instead of 10, and it was plenty spicy for my family. I think I had read on a Chowhound thread where some people thought the amount of peanuts was excessive-- I thought the amount in this recipe was just fine.
by Bloominanglophile about Gong bao chicken with peanuts (Gong bao ji ding) from Every Grain of Rice
Little experience cooking squid, so I tried this easy recipe. Nice, not memorable. Of course, the liberal amounts of parsley, garlic & butter, etc. would enhance even lowly tilapia.
by zorra about Grilled squid with snail butter from In the Kitchen with a Good Appetite
A good rendition of a bistro classic. My lentils came out perfect! (I did cover the pot after the water cooked away and let them steam for about 10 min to finish the cooking). I had all the recommended herbs on hand but agree that any herb would work well, it would be fine with just parsley for example.
by westminstr about Salmon on lentils with herb relish from Food from Plenty
This had potential, was certainly very easy, but the chops didn't have enough kapow for me. Perhaps because of a lack of salt in the marinade? I did like the way the chops and tzatziki worked together.
by westminstr about Pomegranate and honey glazed chops with radish and cucumber tzatziki from Cook Simple
Departed from the recipe by cooking on outdoor grill, simple and delicious! Everyone gobbled it up. Used skin on bone in thighs.
by westminstr about Griddled chicken with thyme and sea salt from Cook Simple
Always seeking summer-squash sides that don't demand heavy dairy or tomatoes (overdone at dinner this season). The combination that works wonders with spinach is just okay with zucchini, given generous doses of lemon juice & olive oil.
by zorra about Zucchini, pine nut, and golden raisin salad (Dinner Tonight) from Serious Eats
This was a very simple tasty dish. I was uncertain about cooking the rabbit in ale but it was delicious. One rabbit fed 3 with a couple of pieces left over. I will definitely make again.
by RosieB about A slow-cooked rabbit with herbs from Kitchen Diaries II
In this recipe you make a marinade in the food processor, marinade the chicken then grill it. I chose to do it in the oven but otherwise followed the recipe. Worked very well, easy, and flavourful.
by eliza about Thai-style grilled chicken (Gai yang) from Serious Eats
This has become a new favorite in our house. We've made it with Kamut and farro with excellent results.
by shamby about Brown rice salade Niçoise from Whole Grains Every Day, Every Way
Sweet and sour red cabbage is very good.
by barbarajane about Faye Levy's International Vegetable Cookbook
I made this pasta for my mom, who just loved it. It is quick, simple, and the leftovers were just as good the next day. I did cut back on the amount of feta--do add to taste.
by Bloominanglophile about Summer zucchini pasta from Splendid Table's How to Eat Supper
Nice enough, as muesli goes. Not my favorite recipe.
by radishseed about Crunchy nut muesli from Essential Vegetarian Cookbook
Warning: This recipe makes about twice the amount stated - more than three quarts of ice cream. Think about it. Just the liquid ingredients (cream, milk, condensed milk, egg and egg yolks) add up to more than a quart and a half. Then there's the three pints of blueberries. This poor editing makes me wary of other recipes in this book. The ice cream itself is okay - good texture, not too sweet - but not spectacular. One note about preparation: I pureed the blueberries in my Vitamix. It did such a good job that straining them really didn't do anything to remove skins. So, skip the straining step if you do likewise. (I also discovered that if you puree blueberries in a Vitamix and let it sit for more than a minute or so the liquid turns into a gel. Very interesting!)
by PinchOfSalt about Blueberry ice cream from Real Cajun
Christie doesn’t go rogue when it comes to quality output...but her refreshing approach is apparent from the beginning...Christie’s approach to baking is fun and insightful.
by Publishers Weekly about Messy Baker   -  full review
With a combination of simple and complex dishes that make the book both accessible for novices and exciting for the seasoned cook, Tannenbaum and Tutunjian prove that nuts can transcend the bar snack.
by Saveur.com about In a Nutshell   -  full review
...there are plenty of Leon favorites, such as the Moroccan harira, a hearty bean and vegetable stew, there are also a number of new recipes from the people who helped make the restaurant a success.
by Saveur.com about Leon   -  full review
Christie's warm personality shines, encouraging the controlled chaos that produces the lopsided pies and uneven cookies I have always adored. So get messy—it's the first step to...something delicious.
by Saveur.com about Messy Baker   -  full review
...book isn't so much about the meal itself, but rather uses the idea of brunch as a vehicle to talk about leisure time, performance, and status as it pertains to the so-called "creative class,"...
by Saveur.com about Trouble with Brunch   -  full review
Truly an engaging and important examination of food and humanity, Gilbert's book is humbling, poignant, revealing, and just plain interesting.
by Saveur.com about Culinary Imagination   -  full review
Erin's food happens to be gluten-free, but because her focus shines so brightly on everything else, those of us who can eat gluten pay its absence no mind.
by 5 second rule about Yummy Supper   -  full review
Q & A with author Gabrielle Langholtz
by Food52 about New Greenmarket Cookbook   -  full review
I did encounter a few of my editorial peccadilloes... But the recipes worked, and the flavors wowed me. Not once in this week of testing was I left hungry or wishing for meat or cheese...
by Serious Eats about Salad Samurai   -  full review
Slippery noodles, creamy beans, crunchy walnuts, and perfectly evocative flavor combinations. Delicious.
by Serious Eats about Polish summer soba salad from Salad Samurai   -  full review
Q & A with author Marcus Samuelsson
by Food52 about Marcus Off Duty   -  full review
The sweet-and-savory wine and cider braising sauce was wonderfully warming and an excellent pair to the beef. I also appreciated the simplicity of the accompanying vegetables...
by Serious Eats about Fall brisket: cider and butternut squash from Artisan Jewish Deli at Home   -  full review
The horseradish does wonders for lightening up the creamy salad—don't skip it.
by Serious Eats about Classic chicken salad from Artisan Jewish Deli at Home   -  full review
I liked that the recipe wasn't terribly neurotic, but it still gave me great, crisp latkes.
by Serious Eats about Crispy potato latkes with chunky ginger applesauce from Artisan Jewish Deli at Home   -  full review
As written, the hollandaise is very thick. I needed to add a few tablespoons of water to make it into a spoonable sauce.
by Serious Eats about Pastrami Benedict from Artisan Jewish Deli at Home   -  full review

    World Calendar of Cookbook Events

    August 28 2014, 2 Comments

    Want to know where your favorite author is signing books or giving a class? Check out our new events calendar.... more

    What's New on EYB

    August 28 2014, 2 Comments

    Want to know where your favorite author is signing books or giving a class? Check out our new events calendar.... more

    Shelf Life With Susie

    August 27 2014, 4 Comments

    Books with an aromatic organizing principle...but do we use them?... more

    Author Articles

    August 27 2014, 3 Comments

    Author and teacher Hugh Carpenter shares his expansive knowledge chile peppers, a fundamental ingredient that features prominently in Carpenter's newest cookbook, Mexican Flavors... more