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A new bible from dessert diva Rose Levy Beranbaum

October 31 2014, 0 Comments

Sure to inspire another generation of bakers, The Baking Bible hits stores on November 1... read more

Cookbook giveaway - The Baking Bible

October 31 2014, 0 Comments

Enter for your chance to a copy of Rose Levy Beranbaum's magnum opus... read more

Featured Cookbooks & Recipes

October 31 2014, 0 Comments

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

Cocktails and tea together

October 30 2014, 1 Comment

The trend gives new meaning to the phrase "tea time"... read more

October 2014 Cookbook Roundup

October 29 2014, 0 Comments

A monumental month for bakers, French books, restaurant chef books, with a few bloggers and celebrities thrown in for good measure... read more

Dorie's "behind the kitchen door" desserts

October 28 2014, 0 Comments

Find out what Dorie has to say about her latest cookbook, Baking Chez Moi, and about the different cultures of baking in her two favorite countries... read more

Cookbook giveaway - Baking Chez Moi

October 28 2014, 53 Comments

We're giving away 3 copies of Dorie Greenspan's latest cookbook. Enter for your chance to win!... read more

See Moosewood Restaurant Book of Desserts for the updated recipe with variations.
by louie734 about Pound cake from Moosewood Restaurant Favorites
Oops, I didn't make this recipe! Rated it by mistake.
by louie734 about Caramelized onion gravy from Moosewood Restaurant Favorites
One of my favorite all-time American style coleslaw. Can't go wrong with this one with good tasting spicy bbq of your choice!
by Rinshin about Coleslaw from Dinosaur Bar-B-Que
I made this for Father's Day one year and my Dad loved it! (He had been a little wary of my frozen experiments ever since the time I made a rhubarb sorbet from a different book which was not exactly my best. This recipe, however, was very much enjoyed by all.) I have made it several times over the years and it is particularly good with freshly picked strawberries if you're able to get them. Cold always seems to dull the flavors of fruit, but using super fresh & juicy berries gave this recipe a very intense strawberry flavor.
by Christine about Strawberry sorbet from Perfect Scoop
Peaches are my husband's favorite fruit, so we both really enjoyed this one. We used peaches from our CSA and this is another good recipe for using up a glut of fruit that ripens all at once. Light, refreshing and very peachy -- the note I jotted down in the margin of the recipe was "tastes of pure peach."
by Christine about Peach sorbet from Perfect Scoop
Added chopped fresh spinach and fresh parsley--used leftover cooked egg noodles. Forgot to put in the peas. Chicken thighs worked great and gave a wonderful flavor.
by dianev about Chicken vegetable soup with wide noodles from How to Cook Without a Book
Unusual flavors and (new-to-me) cooking method,, but these were really good. If you prefer your sweet potatoes more savory than sweet, this is a recipe to try.
by Lindalib about Mashed sweet potatoes with sesame and scallions from Perfect Vegetables
Espresso powder is optional.
by GregandDiana about Chocolate chickpea cake from Alida's Kitchen
About half way through making this I started to have doubts. There was a lot of cardamom on the butternut squash and I wondered how it would work with the sharp limes and the yogurt tahini sauce. I really shouldn't have doubted Mr Ottolenghi - he came through again with a wonderful combination of flavors that I could not created on my own. The longest part of the prep was getting all the seeds out of the cardamom pods and removing all the bits of the shells. But you must crush the seeds yourself - using ground cardamom would not work here. This didn't take anything like 2 hours - more like 40 minutes. As you can see from the photo, it's pretty with the orange squash and 3 different shades of green from the limes, thinly sliced green chile and cilantro/coriander.
by Jane about Roasted butternut squash with sweet spices, lime and green chilli from Plenty
I did not completely follow this recipe. Used scraps from grinding chuck to make the broth part. So, we had much less useable beef than this recipe but the taste was spot on. Excellent beef barley soup the way it should be.
by Rinshin about Beef barley soup with mushrooms and thyme from Cook's Illustrated Magazine, Jan/Feb 1998
Babyfork- this may be close to the cornbread you are looking for- moist, not super sweet but you could remedy that with a touch of honey or something. It IS very moist.
by Barb_N about Moist cornbread from Cast Iron Skillet Cookbook
This was really good! And, thank goodness, because it required quite a bit of prep. Despite being called 'Lasagna', it doesn't contain any pasta and it's really healthy. I made a few changes, subbing mustard greens for the escarole and adding in a small amount of spinach; used thyme instead of oregano, used baby portabellos instead of cremini and sauteed them in butter instead of oil; I doubled the red pepper flakes; and I used Asiago and Pecorino Romano in place of the Parmesan. I didn't bother with the broiler at the end because I didn't use the foil covering, so the cheese was already starting to brown. This makes quite a large amount -- we have enough for about 3 more meals. I would make this again, but now that I know how much work is involved, I'd start a lot earlier, maybe even the day before.
by Laura about Escarole, kale, white bean and tomato lasagna from Bitten Word
This was a tasty side dish. The sauce was very thick so next time I will reduce the amount of tahini. I didn't have chervil but I added the walnuts which gave the dish a nice crunch.
by RosieB about Green beans with freekeh and tahini from Plenty More
You need a very large pan to make this recipe - the duck is poached before the roasting. Don't try to make it without - I tried to improvise and it didn't work out. Hence no rating.
by wester about Best roast duck from Roasting
This is southern cornbread...meaning no sugar. It wasn't bad warm out of the skillet with a pat of butter and drizzled with honey, but I'm still looking for a go-to cornbread recipe. To be fair, I'm from NJ and grew up eating sweet, moist cornbread. But even without the sugar I found this a little too dry and crumbly the next day. I did like the hint of smokiness that the bacon fat adds.
by babyfork about Cornbread from New Turn in the South
I'm not about to mess with success; preparing this recipe the way it's described works well.
by Serious Eats about Salted caramel soufflé from Baked Occasions   -  full review
Let's say you don't want to go to all the trouble of making bourbon sugar. That's fine; just add another teaspoon of vanilla extract, and roll the cookies in plain, raw, or demerara sugar.
by Serious Eats about Buttery brown sugar bourbon walnut balls (Derby cookies) from Baked Occasions   -  full review
generous helping of chocolate with a dense, satisfying bite. These brownies have both, with a sweetly spiced pumpkin cheesecake swirl that makes them even more satisfying, and seasonally appropriate.
by Serious Eats about Pumpkin swirl cheesecake chocolate brownies from Baked Occasions   -  full review
They weren't hypersweet, but they did lack the brightness and depth salt can bring to baked goods. Perhaps a more generous helping of kosher salt in the batter would have made things better.
by Serious Eats about Gooey honey blondies from Ovenly   -  full review
In a clever move, the lemon zest is traded for orange, which fits much better with maple's almost malty flavor.
by Serious Eats about Hazelnut maple cookies with orange zest from Ovenly   -  full review
If the ground espresso you decide to use is at all grainy, give it a pulse or two before using.
by Serious Eats about The Stumptown shorty from Ovenly   -  full review
The thickly sliced pears weren't the easiest to wrangle, either—I'd slice them thinner next time in order for them to spread more evenly, and not sink into the batter.
by Serious Eats about Pear whole-wheat crumb cake from Huckleberry   -  full review
Foremost, if not first, is their famous carrot cake, which initially confounded, then won over, their Parisian clientele: carrots in a cake? Never!
by The New York Times about Breakfast, Lunch, Tea   -  full review
Zuckerman proves a remarkably patient and thoughtful mentor when it comes to shepherding us perennial amateurs through processes that to her are surely second nature.
by The New York Times about Sweet Life   -  full review
It contains not only her favorite recipes but also an ample serving of the knowledge she has acquired over the past 30 years, during which she has baked nearly every day.
by The New York Times about Baking: From My Home to Yours   -  full review
Even though these brownies baked at a slightly lower temperature for slightly longer and didn’t get the ice bath cooling technique, they were still pretty fabulously fudgy with a nicely glossy top.
by Lisa Is Cooking about New classic chocolate brownies from Seriously Bitter Sweet   -  full review
...the best of both worlds is achieved only by the Supernatural Brownie, the one that made me a convert...The result is as complex and sophisticated as any terrine or truffle I have ever produced.
by The New York Times about Supernatural brownies from Chocolate   -  full review
For a brownie almost as dark and dense as a chocolate truffle: the pan goes directly from a high-heat oven to a bath of ice water, and the just-baked batter slumps, becoming concentrated and intense.
by The New York Times about New classic chocolate brownies from Seriously Bitter Sweet   -  full review
For a brownie almost as dark and dense as a chocolate truffle: the pan goes directly from a high-heat oven to a bath of ice water, and the just-baked batter slumps, becoming concentrated and intense.
by The New York Times about New classic brownies from Cookies and Brownies   -  full review
Good brownie recipes abound, and all you have to do is follow them. For a soft, light, buttery brownie, I like Dorie Greenspan’s French Chocolate Brownie.
by The New York Times about French chocolate brownies from Baking: From My Home to Yours   -  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

    September 23 2014, 5 Comments

    Our new "Cooking together with" forum allows you to join others in exploring recipes from your favorite cookbook author or blog... more

    Shelf Life With Susie

    October 28 2014, 3 Comments

    Apparently, it's Beeftober in the cookbook world. ... more

    Author Articles

    October 31 2014, 0 Comments

    Sure to inspire another generation of bakers, The Baking Bible hits stores on November 1... more