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Fermented foods continue upward trend

December 17 2014, 0 Comments

Pickles top several trend lists. See what else is predicted for 2015... read more

Gil Marks, Jewish food historian, dies at 62

December 16 2014, 1 Comment

He wrote widely on the relationship between Jewish food and Jewish culture... read more

The Cookie Countdown

December 16 2014, 6 Comments

It's high season for bakers as Christmas nears.... read more

Tips for perfect sugar cookies

December 15 2014, 2 Comments

Follow this advice for beautiful, soft and tender cutout cookies... read more

Returning the star

December 14 2014, 1 Comment

Find out why a small but growing number of chefs are giving back their Michelin stars... read more

Fruitcake's extended family

December 13 2014, 2 Comments

Fruitcake doesn't have to include day-glo fruits or be overly sweet. Discover the relatives of the fruitcake that you'll actually want to eat... read more

Chef Sean Brock brings history to Heritage

December 12 2014, 0 Comments

The chef expounds on growing up in Appalachia and the importance of saving seeds... read more

Having brought this tart to a couple special events, I heartily recommend it.
by Thredbende about Traditional Bakewell tart from Unofficial Downton Abbey Cookbook
These are very soft, almost cookie dough, with only 8 minutes in the oven. I think that's why they should be eaten the day they are made. They taste good though, especially if you are a fan of hazelnuts.
by Jane about Hazelnut drops from Swedish Cakes and Cookies
Absolutely love these- going to be part of my holiday cookie arsenal from now on. Sweet and spicy and crispy and chewy all at the same time. Wrote them up on my blog: http://www.thekitchenchronicles.com/2014/12/16/molasses-spice-cookies/
by elizabethzvolpe about Sugar-topped molasses spice cookies from Baking: From My Home to Yours
Adding my voice to the chorus, this was an easy and delicious weeknight meal, even though it was sadly not garnished with cilantro because I didn't have any on hand.
by Lindalib about Chipotle shrimp from Mexican Everyday
I omitted the pork and the cheese and substituted water for the milk. This was a huge hit. Very flavorful and moist. Great technique to bulk up a meatloaf using veggies.
by sherrib about Italian American meatloaf (Polpettone) from Lidia's Italy in America
This was ok but I didn't love it. There was too much liquid in the pan after cooking. Flavors were ok but nothing stood out for me. The lemon slices on top made for a pretty presentation.
by sherrib about Grouper with tomato (Cernia al pomodoro) from Lidia's Commonsense Italian Cooking
This is extremely successful! And adaptable - I did a Christmas version last year with cranberries and pistachios.
by Foodycat about Apricot couronne from How to Bake
This recipe make dough that is much too soft to form into acorn shapes as instructed. They just looked liked greasy blobs. This is one of many fails from this book. I think the recipes are really dated and perhaps they haven't cross tested with modern ingredients. I wish they would have listed dry ingredients in grams or ounces for better accuracy. Dumping this book!
by IvyManning about Walnut acorn cookies from Gourmet Cookie Book
These did not work well. As instructed I cut the butter into the flour and kneaded briefly and chilled for several hours. A lot of the butter separated out of the dough and left lacy, bubbly edges and messy, sloppy cookies. Another fail from this book :(
by IvyManning about Aunt Sis's strawberry tart cookies from Gourmet Cookie Book
These did not work at all , way too dry to press out of pastry bag
by IvyManning about Norwegian butter cookies (Spritz) from Gourmet Cookie Book
online at http://paulhollywood.com/recipes/apricot-couronne/
by kateastoria about Apricot couronne from How to Bake
instructions for fillet and whole fish
by bching about How to cook sturgeon on the grill from Global Post
More candy than brownie, these squares are super rich. I made them for the first time last year, and my mint ganache was a little too soft, so when I tried to spread the chocolate ganache (which was thicker) on top, it made a mess and I wound up mixing the two together as I spread it. It was ugly, but tasty. This year I put the bars with just the mint ganache layer in the freezer until fairly firm, and gently heated the chocolate ganache before spreading, to make it just soft enough to top the mint layer without melting it. Really, you shouldn't chill the chocolate ganache at all, or you'll end up with the same problem I had last year. Let it cool to the point where it is room temperature, yet still very soft and spreadable. I had run out of cream, so substituted a mix of crème fraiche and whole milk for the chocolate ganache, which worked great.
by Rutabaga about Grasshopper squares from Gourmet Magazine, December 2005
Step 3 in the book is incomplete. Correct it to include: after you have added 1/2 the batter to the pan, top with the apricot layer, then add the other 1/2 batter...... Correction is courtesy of Huckleberry Cafe. I love Huckleberry! I left a message on their voicemail and headed out to a Pilates class. When I got home, they had left me a response on my machine.
by DKennedy about Apricot-vanilla bean pound cake from Huckleberry
I really miss the salt in Tuscan bread. This bread also had a texture that was reminiscent of sandwich bread.
by twoyolks about Tuscan bread from Bread Baker's Apprentice
Mash avocado, mix in horseradish, and shape into quenelles for an elegant side. The avocado is a great vehicle for carrying the bitter root's flavor. Try them alongside grilled shrimp.
by Fine Cooking about Horseradish and avocado quenelles from Bitter   -  full review
An ingenious way to cook fish...start in a cold pan, and then simmer before capers and crème fraîche get added to finish. The result is silky, tender fish and a luxurious, fragrant sauce.
by Fine Cooking about Cod with lemon, tarragon and crème fraîche from Eat   -  full review
How can three ingredients--drumsticks, marmalade, and whole-grain mustard--taste so good? Try it to find out.
by Fine Cooking about Marmalade chicken from Eat   -  full review
Some of Headley’s creations will be difficult for the average baker to pull off, but hey! They’re not all meant for public dispensation, I guess. But they are new, and they are different.
by The Washington Post about Brooks Headley's Fancy Desserts   -  full review
Would I recommend “Prune” to Post readers, in my role as cookbook reviewer? Honestly, I’m torn. I appreciate Hamilton’s genius with simple ingredients. I also appreciate a well-crafted recipe.
by The Washington Post about Prune   -  full review
They have endless ideas for festive meals that will make not just your veggie friends happy, but all your guests! Because why not?...goes way beyond just helping you plan a good menu...
by The Kitchn about Vegetarian Dinner Parties   -  full review
...it revealed itself to be a treasure both for experienced bakers and novices alike. Beranbaum gladly takes the reader by the hand with an introduction that includes “golden rules” for baking...
by Saveur.com about Baking Bible   -  full review
There are a lot of Italian cookbooks out there, but I can’t imagine a more comprehensive, user-friendly one than this exquisite tome...
by Saveur.com about Italian Cooking   -  full review
Galimberti's documentation of their homes, kitchens, and dishes weaves an anthropological tale of how food creates identity and connects emotion across diverse cultures.
by Saveur.com about In Her Kitchen   -  full review
When I found Persiana: Recipes from the Middle East & Beyond, I was immediately transported back to Iran and that trip. The recipes are enchanting and the photographs inspiring.
by Saveur.com about Persiana   -  full review
Barrow has set out to present “putting up” not as a hobby, but as a smart way to supply yourself year-round with better ingredients—from pickles, ketchup, and jams to homemade stock, canned beans...
by Saveur.com about Mrs. Wheelbarrow's Practical Pantry   -  full review
Still, the real genius of this recipe is that it's both incredibly easy to prepare and is made completely in advance. In fact, if well wrapped, you can freeze this beauty for a full month.
by Tasting Table about Marquise au chocolat from Baking Chez Moi   -  full review
The resulting pastry delivers a pure and satisfying apple experience; it's also delicately textured, generously buttery and slightly boozy. You could skip the Armagnac, but I wouldn't.
by Tasting Table about Petite apple croustades from Baking Chez Moi   -  full review
Don't even think about straying from her step-by-step instructions, which deliver the most perfectly crumbly and tender cookies you can imagine. Vanilla beans are expensive, but...they're worth it
by Tasting Table about Vanilla-bean sablés from Baking Chez Moi   -  full review
The recipes can seem long, but that's only because they're so thorough. It's also because Greenspan's style has more in common with prose than standard—some might say robotic—recipe language.
by Tasting Table about Baking Chez Moi   -  full review

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    November 18 2014, 12 Comments

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    What's New on EYB

    November 18 2014, 12 Comments

    Our holiday gift to you! Buy a gift voucher before December 18 and get another one completely free.... more

    Shelf Life With Susie

    December 16 2014, 6 Comments

    It's high season for bakers as Christmas nears.... more

    Author Articles

    December 1 2014, 0 Comments

    Katrina Meynink explores the bistronomy movement in her new cookbook... more