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31 ways to enjoy your morning cuppa

July 21 2014, 0 Comments

A look at different ways coffee is consumed in various world cultures... read more

Underappreciated summer vegetables

July 20 2014, 6 Comments

Everyone loves tomatoes and corn, but other vegetables deserve your attention too... read more

B-List cocktails make a comeback

July 19 2014, 1 Comment

Now that most bartenders have mastered Martinis and Manhattans, lesser-known classics are coming to the forefront... read more

Why it's better from scratch

July 18 2014, 5 Comments

Fresher ingredients and fewer preservatives are just two reasons author Ivy Manning advocates for making many everyday products from scratch in her latest cookbook... read more

Featured Cookbooks & Recipes

July 17 2014, 0 Comments

This week's featured recipes all in one place!... read more

Me and my cookbooks - Diana Henry

July 17 2014, 2 Comments

Cookbook author (and collector) Diana Henry shares her love of cookbooks... read more

Cookbook store profile - The Cook Book Stall

July 16 2014, 1 Comment

Located in the historic Reading Terminal Market, this shop was featured in Saveur magazine as one of the ten best places in the world to buy a cookbook... read more

This edition is actually a hardcover bound book, not a paperback as mentioned in the description. A wonderful mix of recipes from a fantastic, much loved and respected organisation here in Australia that has been around since the 1920's. In fact there are more than a few recipes in here that have been passed down from mother to daughter since that time, so they have been well tested. Another plus to remember is that the majority of these recipes were concocted or adapted for farm kitchens, which weren't well known for having all the latest equipment and mod cons. So you can be sure that as long as your kitchen has a cooker and a fridge you'll do fine with this book.
by obbigttam about CWA Classics
Lovely, and made a pretty good main meal with some homemade bread (a Paul Hollywood bloomer, since you ask). I used Savoy rather than white cabbage, and left out the blanching step (because I'm lazy). Very simple indeed, but delicious.
by jammydodger about Soupe au chou from Delia's Frugal Food
This is currently my go-to white bread recipe, although I've tweaked it quite a bit. I had some issues with the bread not being cooked, particularly if I've put a tray of water in the oven, so I've had upped the temperature, (240c, turning down to 210c after 25 minutes), with much better results. I also tend to mix in the evening and prove overnight in the fridge, which fits in much better with my day to day life. The bread tastes better too.
by jammydodger about Bloomer from Paul Hollywood's Bread
Tasty. Light, summery. The chile added a nice subtle kick. With all of the oven pre-heating and roasting, took an hour to cook.
by wcassity about Cod with roasted tomatoes and summer squash from Home Cooking with Jean-Georges
This is really the first recipe from this book that I only felt just ok about- mainly because I didn't love the prominence of the currants. I made a half recipe with a mixture of raspberries (2 cups), red and white currants (1 cup), and blueberries (1 cup, subbed out of necessity since I didn't have enough raspberries). The currants that I was able to obtain were VERY tart- I think maybe more than the recipe intended. The cobbler dough was great the day I baked, but was really hard the following day. It is the same as other recipes which were successful, so I suspect that I either overworked the dough (or may need new baking powder).
by TrishaCP about Raspberry red currant cobbler from Rustic Fruit Desserts
Not a bad dish, but not extraordinary either. I do like the corn and quinoa combination so I would definitely try tweaking this recipe. I would start by omitting the honey. The corn we get from Maryland in the summer is already so sweet that the honey in the dressing was really superfluous. Also, the shallots need to be REALLY finely chopped- they otherwise overpower every other flavor.
by TrishaCP about Corn and quinoa salad with lemony mint dressing from Dishing Up Maryland
Super! A great way to use carrots from the garden. Kind of out of my comfort zone, and i loved it!
by lhkelsey about Spicy Moroccan carrot salad from Plenty
Very meh. Sauce was okay, but I would have used 1/2 cup of chicken broth, not a full cup. Chicken took forever to cook. The timing was wrong in the recipe. I'll stick with roasted chicken.
by lhkelsey about Sautéed chicken with lemon-rosemary sauce from Keepers
This is basically eggplant halves baked with tomatoes on top. Unfortunately, the eggplant and tomatoes don't really meld into a single dish. Compounding this is the fact that it's also hard to eat (the tomatoes cut easily, the eggplant not as much).
by twoyolks about Monsieur Henny's aubergine gratin from Patricia Wells at Home in Provence
This is a tasty, quick meal, assuming you do some advance prep as the tomatoes roast for hours. I used roasted cherry tomatoes- red and gold, and some plum tomatoes. That gave a nice contrast of sweet and tangy. I didn't taste the garlic though at all.
by Barb_N about Pasta with corn, slow-cooked tomatoes, and garlic confit from Food52
I agree with everyone else that this is a wonderful, special salad. My husband stirred the pita bread and almonds for me while I put the rest of the salad together. I think you could make the pita and almonds ahead of time and throw the salad together just before you want to eat it. We both loved the crunch of the pita and almonds plus the sweetness of the dates against the other flavors. Like others I also used Aleppo pepper with the sumac on the pita and almond mix. I cut the dates into 1/2 inch pieces and that seemed to work well to distribute the bits of sweetness throughout the salad. We served this with Diana Henry's Israeli Chicken with Moghrabiesh, Harissa-Grilled Peaches and Mint from A Change of Appetite. The combination of flavors was spectacular. This is a salad I will make many times again.
by hillsboroks about Baby spinach salad with dates & almonds from Jerusalem
This was good, but I would add more wasabi to the butter. It wasn't spicy enough for us.
by JKDLady about Grilled tuna with wasabi, sake, and lime from Back to Square One
The Moghrabieh and Harissa-Grilled Peaches are fabulous as a side dish to the chicken. I did not have a spicy mustard and used Dijon on the chicken but it turned out too bland. Next time I will find a spicy mustard. Also, make sure your oven is hot enough to really brown the chicken. My chicken was done but not as nicely browned as in the photo. Next time I think I will turn the oven temperature up a bit. We used some Harissa as a condiment on the leftover chicken and it was so much better than the first night's chicken.
by hillsboroks about Israeli chicken with Moghrabieh, harissa-griddled peaches and mint from Change of Appetite
This is a wonderful salad to make when cherries are at their peak. The colors are striking and the flavor is good. The white balsamic vinegar dressing is very mild but with the crunch and zip of the gremolata and tang of the goat cheese along with the sweetness of the cherries, it is just right. I used Kirsch in the marinade for the cherries and marinaded them for the full two hours.
by hillsboroks about Goat's cheese and cherry salad with almond and basil gremolata from Change of Appetite
I was dubious about the addition of butter, but in the end the pesto was good.
by westminstr about Pesto by food processor from Essentials of Classic Italian Cooking
Read an interview with Diana Henry regarding 'A Change of Appetite'
by The Splendid Table about Change of Appetite   -  full review
What I really enjoy about this recipe is the contrast of the hot, crispy bread to the soft beans, creamy cheese, cool tomatoes, crunchy lettuce, spicy chipotle sauce, and tangy, refreshing guacamole.
by The Experimental Gourmand about Indian fry bread tacos from Herbivoracious   -  full review
Both the book and his blog share the same name and the same philosophy, that vegetarian cooking should be a riot of bold, bright flavors and global influences dancing upon the palate - also interview.
by Mercury News (San Jose) about Herbivoracious   -  full review
Pizza made on the grill is a life-changing experience...These ladies would certainly second my opinion — this entire book is an ode to all the incredible bread-based creations we can make on the grill
by The Kitchn about Patio Pizzeria   -  full review
I had no idea what a fool I was to compost carrot tops rather than transform them into pesto, and jettison perfect radish greens instead of puréeing them with carrot, potato, leek and onion for a soup
by The Seattle Times about Roots   -  full review
...widespread change in food quality doesn't come from restaurants but from educated, passionate and demanding home cooks. Diane Morgan and her remarkable cookbook are vital instruments of that change
by Denver Post about Roots   -  full review
It’s a gorgeous work, loaded with dramatic color photos, that puts root vegetables in a whole new light. Just as pork belly has become a new status symbol, could the same be in store for celery root?
by The Los Angeles Times about Roots   -  full review
The recipes in the engaging and encyclopedic cookbook let the meaty vegetables shine...They prove that butter, cream and cheese are unnecessary accoutrements.
by Tasting Table about Roots   -  full review
Each chapter in the encyclopedic work focuses on a single vegetable and educates home cooks on everything from its history and lore to its availability and culinary uses.
by The Oregonian about Roots   -  full review
...one of my favorite things about this book...Diane shows root vegetables more commonly used in Asian, Indian, and Latin American cooking and teaches through the recipes how good they can taste.
by The Kitchn about Roots   -  full review
...plays on classic dishes and childhood favourites, giving comfort food a grown-up makeover and upgrading our sometimes shameful food cravings.
by Calgary Herald about Dirty Food   -  full review
The Backyard Bartender also takes the trouble to offer a selection of non-alcoholic drinks, as well as crowd-pleasers like sangrias and punches.
by The Boston Globe about Backyard Bartender   -  full review
Q & A with author Jeffrey Morgenthaler
by Food52 about Bar Book   -  full review
In 50 well-crafted and imaginative recipes, Anupy shows you how to use the modern slow cooker to get the beautiful, complex flavors of her ancient native cuisine. A book that will surprise you.
by In the Kitchen and on the Road with Dorie about Indian Slow Cooker   -  full review
...will know about his explorations into how what and the way we eat affects the environment. Here he gives us 500 recipes that allow us to eat well, tread lightly and do good.
by In the Kitchen and on the Road with Dorie about Food Matters Cookbook   -  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

    July 17 2014, 2 Comments

    Cookbook author (and collector) Diana Henry shares her love of cookbooks... more

    Shelf Life With Susie

    July 15 2014, 9 Comments

    Warm-climate cooking featuring the warm-weather herb.... more

    Author Articles

    July 18 2014, 5 Comments

    Fresher ingredients and fewer preservatives are just two reasons author Ivy Manning advocates for making many everyday products from scratch in her latest cookbook... more