x

Eat Your Books has indexed over one million recipes from the most popular cookbooks and magazines and the best blogs and websites. You can find any recipe you want by searching our index of ingredients, recipe types, ethnicity, special diet, occasions/seasons and meal/course.

To get the full recipe you link to the recipe creator - 125,000 of the best recipes on the web. The other 900,000 indexed recipes have only been published in cookbooks and magazines so you need to own them to cook the recipe.

We have created the EYB Library index - all you have to do is select the recipes you love into your own personal index, and you can find any recipe instantly. So join today - it's free for online recipes! With a Premium membership you can also add unlimited cookbooks and magazines.

The all-weather fruit

July 28 2014, 0 Comments

Even though lemons are associated with summer, we shouldn't forget how much they can add to winter dishes... read more

Layers of lies

July 27 2014, 12 Comments

Why do recipe writers fib about the time it takes to caramelize onions? ... read more

The savory side of jams

July 26 2014, 5 Comments

The canning and preserving trend is moving toward savory jams and preserves... read more

Featured Cookbooks & Recipes

July 25 2014, 0 Comments

All of this week's cookbooks & recipes in one convenient place... read more

Jacques Pépin on "reality" cooking shows

July 25 2014, 6 Comments

Depictions of chaos and negative attitudes in kitchens do a disserve to the trade... read more

The good, the bad and the ugly

July 24 2014, 2 Comments

A French supermarket introduces an ingenious method to get people to buy "inglorious" fruits and vegetables... read more

5,000 cookbooks and counting

July 23 2014, 5 Comments

We have reached an impressive milestone with over 5,000 indexed books now in the EYB Library... read more

Easy and light. I added agretti because why not?
by meggan about Stir-fried chicken with Thai basil from Best of Vietnamese & Thai Cooking
I wouldn't call this "best ever"… It's alright but nothing to write home about - and all that cheese makes a right mess in the bottom of the pan!
by eeeve about Best ever French beans from Jamie's Ministry of Food
Carrots take way longer than 5 to 8 minutes. Put them in without the peas and then add a touch of water. After about 15 to 20 minutes add the peas so they can get about 5 minutes in before the carrots are done. Otherwise quite tasty and a good accompaniment to a wetter curry.
by Delys77 about Peas & carrots (Gajar matar) from India Cookbook
Super easy weekend dinner, alas without guests. I did add a handful of mushrooms I wanted to use up, but otherwise followed the recipe as written.
by Lindalib about Oven-baked courgette tortilla from Entertaining at Home
Even with hot English mustard it only gave a subtle flavour, not much of a punch - mustard does tend to cook out quite easily. I used couscous instead of moghrabieh, because I didn't want to buy moghrabieh until I've finished the bag of couscous, a combination of mint and coriander leaves, and added a couple of sliced spring onions to the couscous. It was a very tasty meal but not nearly as spicy as I had expected. I don't have a griddle pan, so I just cooked the peach wedges on a hot frying pan, so they didn't look as fancy, but they tasted good.
by Foodycat about Israeli chicken with Moghrabieh, harissa-griddled peaches and mint from Change of Appetite
his recipe came from the book Plum Gorgeous, and was featured as a "cook the book" serious eats feature. Its an amazing panna cotta with an even more amazing apricot sauce. The Panna Cotta is 50% buttermilk, so a bit lighter than some recipes. But it includes saffron and orange peel - and allows them a 30-minute steep in the hot cream. Then you proceed as usual, except you must sieve it before chilling. You also prepare an apricot syrup for on top - apricots cooked in Moscato wine (very sweet) with cardamom, vanilla bean, and lemon peel. After poaching to soften the apricots, you then cook down the wine/spice mix till it is syrupy. I made a 5X batch to serve to a work party, with everything done in my electric frying pan. Rave reviews, especially the syrup.
by Queezle_Sister about Buttermilk panna cotta with Moscato apricots from Serious Eats
Very good. Much lighter than my regular lasagna and much easier. Great for summer when you don't want to turn on the oven. Unlike most other skillet lasagna recopes, this one uses regular lasagna noodles, not the no-boil ones. I used fresh tomatoes from the garden rather than the canned ones.
by chawkins about Skillet lasagna with sausage and peppers from Cook's Country Cookbook
Made w/beef. Didn't really caramelize, maybe more sugar? And be sure to use a lightweight bread. A dense roll overwhelms it all. Very good, though.
by hshubin about Caramelized pork bánh mì from Food52
This was so simple and tasty, it really helped liven up dinner (served with the Chicken and Apricot Pilaf from the same book but this would also work well with more simply flavoured meals). I used dried Sayer dates which aren't as juicy so I quickly soaked the chopped dates in hot water before continuing to prepare the relish.
by Melanie about Date relish from Bill's Basics
Agree that this is an easy dinner to put together, good mix of flavours too. I used brown rice so added extra water and increased the cooking time - the end result was probably a bit stodgier than if I had used white rice but was still ok. I also substituted chopped toasted almonds for the pistachios, which worked really well. Stir the apricot in towards the end of cooking time to help them plump up slightly. This made 6 meals for us, served with the Date Relish (suggested accompaniment) and some steamed green beans.
by Melanie about Chicken and dried apricot pilaf from Bill's Basics
I will make this one again. Simply and tasty, despite substituting water for stock - the currants seemed to taste more like barberries. I had to add extra water to ensure the barley didn't dry out / cooked thoroughly. Served with the pickled beetroot salad from Hetty McKinnon's Community cookbook for lunch.
by Melanie about Barley with beetroot greens from Australian Gourmet Traveller Magazine, July 2014
This tasted good but wasn't the best banana bread I've made (not a huge depth of flavour, and although interior texture was nice there wasn't a good crust). As such I probably won't make it again in a hurry - it was a good basic recipe using ingredients I always have at hand though.
by Melanie about Banana bread from Apples for Jam
I add some garlic to each squash. We've also done this on the Weber in summer, as a side dish and it is very successful!
by Foodycat about Roast winter squash with porcini cream from Roast Figs, Sugar Snow
Easy and delicious caramel sauce. Made a double batch (although I more than doubled the sea salt) to store in fridge for serving with vanilla ice cream. Next time I might cook the base slightly longer before adding the cream as the end result was slightly runnier than expected.
by Melanie about Warm caramel sauce from Around My French Table
The whole family gave this a big thumbs up - it was delicious and a great way to use up an abundance of pumpkin. I added some feta cheese to the white sauce which I will repeat. I also sprinkled water over the stuffed cannelloni before pouring over the sauce to ensure pasta was soft.
by aargle about Pumpkin cannelloni from Feed Me Now!
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 23 2014, 5 Comments

    We have reached an impressive milestone with over 5,000 indexed books now in the EYB Library... more

    Shelf Life With Susie

    July 22 2014, 1 Comment

    Summer get-togethers, from the random to the highly structured.... more

    Author Articles

    July 18 2014, 7 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