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New ways to use tea

September 4 2015, 0 Comments

Tea, like wine, can flavor foods both savory and sweet... read more

Alice Waters to receive national award

September 3 2015, 0 Comments

The influential food activist will be one of the ten recipients of the 2014 National Humanities Medal from President Obama... read more

Featured Cookbooks & Recipes

September 3 2015, 0 Comments

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

Top chef balances work and life

September 2 2015, 2 Comments

Eric Ripert counters the trend of celebrity chefs running huge restaurant and media empires... read more

Creating food memories

September 1 2015, 0 Comments

A touching article on Epicurious about returning to family food traditions... read more

Clever uses for food scraps

August 31 2015, 0 Comments

Waste not, want not, and create great new things from fruit and vegetable peels... read more

The best cookbooks according to the experts

August 30 2015, 1 Comment

Prue Leith has said that cookery books are obsolete – but these chefs and food writers beg to differ. Raymond Blanc, Claudia Roden and others reveal the essential books every cook should own... read more

So very simple and quick to make, but full of flavour. This was a hit!
by FJT about Cod with lemon, tarragon and crème fraîche from Eat
Note that when the recipe calls for adding the diced onions in Step 1, it does not also mean the roughly chopped onion which is used in Step 4. Could have been clearer. Instead of patting out 2" X 1" patties, I patted the whole mass of peas to 1" and used a 2" biscuit cutter to quickly cut out perfectly shaped patties. Loved the spicy sauce. This dish was delicious and impressively attractive.
by bellezora about Black-eyed pea cakes with spicy tomato-pepper sauce from Restaurant Favorites At Home
I used regular sour cream and cheddar, not low-fat as written in the recipe. I also sprinkled more shredded cheddar and some smoked paprika on top at about the 20 minute mark. They probably would have earned another star if served warm, but I baked them late in the evening to serve the next day at a work breakfast function. They were good, but I didn't feel like the chipotle flavor came through much. Adding some crumbled bacon into the mix would make these better.
by babyfork about Cheddar chipotle scones (Healthy & Delicious) from Serious Eats
Made these late in the evening to bring to a work breakfast function the next morning. Easy to make and tasty. I'm sure they would have been even better warm.
by babyfork about Dorie Greenspan's cream scones from Food in Jars
Yum, this was delicious! I am not a big anchovy lover but hubby is, and we BOTH loved it a lot. I also like that the spread comes together very quickly and keeps in the fridge for several days.
by Astrid5555 about Anchovy & chickpea crostini from Polpo
Pretty bland--about what you'd expect from baked summer squash. Maybe garlic or herbs would help.
by jumali about Maureen Walther's Southern squash casserole from One Big Table
p. 81 - I spotted this recipe in the depths of the winter months and I’m glad I remembered it now when peaches are at their prime. Garlic and sweet onion are roasted along with the peaches and each element is discernible in the final sauce. This was well worth the wait! We loved this sauce and will be happy to have some on hand to remind us of summer this winter! Photo here: http://chowhound.chow.com/topics/1010361?commentId=9710566#9710566
by Breadcrumbs about Roasted peach barbecue sauce from Brown Eggs and Jam Jars
p.57 – Bright, fresh and flavourful. This silky peach butter was a big hit. It really does taste as though you’re taking a bite out of a fresh peach. I lowered the sugar content. The addition of lemon is essential as it is key to the fresh flavour. Photo here: http://chowhound.chow.com/topics/1010361?commentId=9710187#9710187
by Breadcrumbs about Peach butter from Ball Complete Book of Home Preserving
Some editions of this book (perhaps in Canada?) are titled "Bernardin" vs "Ball"
by Breadcrumbs about Ball Complete Book of Home Preserving
Oh so tasty, healthy too and can be prepared in advance. An excellent way to cook for a number of people. Very, very nice! Served with red stalked Silverbeet- used Ottalenghi's Jerusalem Swiss chard with tahini recipe, maybe could have used something simpler.
by Lizzzzy about Fast roast fish with anchovies from Lighten Up
Good solid old-time recipe for soft braised green beans often served at holidays and Thanksgiving. I've had this type of beans all the time in the past but not too much recently. Although the taste is good, it's better yet with a splash of vinegar or citrus before serving. I also added 1 thinly sliced fennel as well and I think that added to the taste.
by Rinshin about Braised green beans with tomato and fennel from 150 Best American Recipes
Lovely lovely dish and had all guests raving on a cold winter's night. Don't seem to be able to get clementines where we live so substituted honey murcott mandarins which have enough body and sweetness to hold their own.
by cultus.girl about Roasted chicken with clementines & arak from Jerusalem
8 oz. bacon, e oz. spinach, 1/2 c. pecans, 1 green apple, 2-3 breakfast radishes, 4 oz. Clemson blue cheese or other mild blue cheese, crumbled
by DKennedy about Spinach salad with spiced pecans, lamb bacon, Clemson blue cheese and bourbon vinaigrette from Smoke & Pickles
added white chocolate chunks too... very tasty
by LisaR12 about Choc oatmeal cookies from Bills Food
Truly outstanding. The meat was so tender. I was surprised at how quickly it cooked. I thought it would take a lot longer than the recipe said. Next time I will marinate it overnight instead of just 2 hours.
by JKDLady about Pork adobo Cusco style (Chancho en adobo al estilo de Cusco) from Gran Cocina Latina: The Food of Latin America
Geoffrey Zakarian is one of those chefs that seems to be at the center of everything [but] you'd think this was another weeknight dinner blog book with some surprisingly thoughtful flavor exchanges.
by Boston Globe about My Perfect Pantry   -  full review
Perhaps for the very reason that Christie doesn't get worked up over the small stuff, my results rarely turned out looking like the photographs. They went down easily all the same...
by Boston Globe about Messy Baker   -  full review
It’s hard not to be captivated by Tosi’s lack of pretense...The book’s voice is disarming, and no one could accuse Tosi of not being an original.
by The Washington Post about Milk Bar Life   -  full review
...a generous vault of dishes and a good kitchen companion if you keep your wits about you. It's a fitting farewell from a writer who remained a fervent ambassador for...an underappreciated cuisine.
by Boston Globe about 1,000 Spanish Recipes   -  full review
...recipes that won me over with their taste and understated efficacy; a little less sweetener allowed other flavors to emerge and blossom.
by The Washington Post about Baking with Less Sugar   -  full review
...a crash course in the splendidly diverse world or natural sweeteners, but its looser technique leads to the kind of compromises you might enjoy at a bake sale without seeking them out again.
by The Washington Post about Real Sweet   -  full review
...nontraditional flavors that are attainable without access to rarefied ingredients or equipment. It isn’t the first or last of its kind, but none of that matters when you’re reaching for seconds.
by Boston Globe about Ovenly   -  full review
...unlikely to make you pull up stakes, quit your job, and grow your own produce...You’ll probably just end up with a few more good, easy weeknight meals...Who doesn’t need more of those?
by Boston Globe about Brown Eggs and Jam Jars   -  full review
...might not be as thrifty and resourceful as the nose-to-tail recipes they emulate. But they’re still full of craft and reverence, and they make good companions for the harvest in any season.
by The Washington Post about Root to Leaf   -  full review
Enough of its recipes are throw-together simple, and even so, they’re an easy sell for the most jaded palate. I, for one, will be eager to see what future surprises Mabbott has in store.
by The Washington Post about Chinatown Kitchen   -  full review
by Baking Bites about Milk Bar Life   -  full review
by Kavey Eats about Chinatown Kitchen   -  full review
Interview with Leah Koenig.
by Publishers Weekly about Modern Jewish Cooking   -  full review
This book is a wonderful resource for the holidays, yes. But it’s a treasure for everyday cooking, too — it’s also got a little of that Balaboosta thing going...
by Dinner: A Love Story about Modern Jewish Cooking   -  full review
Interview with Leah Koenig.
by Eat, Drink + Think about Modern Jewish Cooking   -  full review

    Our first price rise in 6 years

    June 7 2015, 22 Comments

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

    What's New on EYB

    June 7 2015, 22 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

    August 28 2015, 0 Comments

    She discusses her latest cookbook, The Seasonal Jewish Kitchen... more