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'Low and slow' works for more than just meat

February 7 2016, 0 Comments

Vegetables can benefit from longer cooking times and lower temperatures just like meat, says Bon Appetit... read more

The problems with food media

February 6 2016, 0 Comments

First We Feast takes a critical look at the state of today's food writing... read more

Featured Cookbooks & Recipes

February 5 2016, 0 Comments

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

Julia Child's home in France is sold

February 5 2016, 0 Comments

The purchaser plans to turn it into a culinary retreat... read more

Chefs create culinary award that goes beyond the kitchen

February 4 2016, 0 Comments

The award is aimed at chefs who undertake an initiative in the gastronomic area that has societal impact... read more

Celebrate National Carrot Cake Day

February 3 2016, 0 Comments

Because you can count it as a vegetable serving... read more

Favorite foods of political candidates

February 2 2016, 0 Comments

See what the candidates for US President like to eat... read more

There are some interesting cheeses here but many errors in the recipes.
by MakeMyHay about Artisan Cheese Making at Home
This cake may look plain, but it is absolutely delicious. I made a few small substitutions - I used confectioner's sugar since I did not have superfine on hand, and also used milk mixed with a couple tablespoons of sour cream in place of the cream. Accidentally, I added the full amount of sugar called for in the cake batter, rather than setting 50g aside for the glaze. Fortunately, the cake was still not overly sweet. The orange flavor is fresh and fragrant, the spelt flour adds a nice nuttiness, and the crumb is light and tender. However, the Imperial measurements listed in the U.S. addition appear to be incorrect, so stick with the metric measurements listed. Also, a small amount of batter dripped out of my spring form pan in in the oven, so I advise placing it on a baking tray.
by Rutabaga about Spelt orange cake from Scandinavian Baking
This recipe differs from most other poached or baked quince recipes I consulted in that you neither peel nor core the quinces: you cut them in half and set them in the cooking liquid. The result is a delicious, candied texture. However, if I ever make this recipe again, I would core the quinces because the seeds and tough center made it difficult to eat.
by bching about Slow-roasted quinces with honey, cinnamon and cloves from Good Food (Aus)
Very good method. Lends itself to lots of seasoning variations.
by bching about Slow roast duck from Food52
Really liked this served as a side side with roasted chicken. Will definitely make again.
by lorloff about Cauliflower cake from Plenty More
ThIs will become our go to recipients for roast chicken. The technique is fantastic broiling to crisp the skin and heat through at the end. Needed to add more chicken stock to make the sauce. The sauce made from the herb rub marinade mis amazing. Stongly recommended recipe.
by lorloff about Hamersley's roast chicken with garlic, lemon, and parsley from Bistro Cooking at Home
This was pretty good I make the Italian variation and used fresh parsley becaus e I did not have basil. Need to roast the garbanzos much longer than the recipient calls for to get them to crunchy not dry.
by lorloff about Three-bean salad from How to Cook Everything Gift Set (Exclusive Boxed Set)
I used this dressing on a grated carrot and apple salad, which worked incredibly well. Also mixed in a variety of seeds and topped it with a sprinkle of nigella seeds for a bit of visual contrast.
by eeeve about Winter slaw with tahini dressing from Jamie Magazine, November 2012 (#33)
I love that the same sauce that's used for the pork becomes dressing for the slaw. What could be easier?
by kkillebrew about North-Carolina-style coleslaw from Barbecue! Bible
I chose this recipe because it seemed healthy and fairly easy and I had all of the ingredients on hand. I wasn't expecting it to also be downright delicious! It was, though. The miso definitely adds a certain umami flavor boost that lifts this dish from ordinary to really good. The only change I made was to replace the farro with barley because I prefer it. The barley worked really well, and I imagine that almost any grain would be good here. I'll most definitely be making this again.
by Laura about Salmon & asparagus farro bowl from EatingWell Magazine, Mar/Apr 2014
This was a wonderful dish - the two sides, cucumber-yogurt sauce and carrot salad were fantastically delicious and really elevated the dish. Bright, strong but not overwhelming flavors and the salmon was a great canvas for them. Highly recommend.
by mzgourmand about Salmon with cucumber-yogurt sauce and carrot salad from Bon Appétit - The Food Lover's Cleanse
Very Good and easy. Nutritional yeast is in the bulk section of health food stores and Bob's Red Mill brand in grocery stores. My first time using it.
by msimfam about Butternut squash queso-ish dip from Thug Kitchen Party Grub
A great dish with a mixture of flavors and textures. I think the flavors were better the next day and the textures held up to reheating. I'll definitely move this into the rotation. I was in a pinch so used frozen broccoli, which I roasted in the oven rather than blanching.
by cespitler about Quinoa salad with broccoli and pistachios from Bon Appétit - The Food Lover's Cleanse
This was fine, but could have used a punch of flavor at the end: parsley, a squeeze of lemon, something.
by cespitler about Italian escarole and white bean soup from Skinnytaste Cookbook
This comfort food option was perfect for this afternoon--Butternut Squash Lasagna Rolls. I love pasta so a healthy option--nicely portioned out in the making of the rolls--was great. Good flavor with butternut squash base rather than tomatoes. I'll come back to this recipe.
by cespitler about Butternut squash lasagna rolls from Skinnytaste Cookbook
This approachable book...bursts with delicious words, recipes, and images...is organized by season, and is then broken down further by the special activities that time of year contains.
by foodinjars.com about Brown Eggs and Jam Jars   -  full review
Written by Canadian blogger Amy Bronee, this lovely little book contains both classic preserves and really nice twists on traditional recipes. The chutney section is particularly inspired.
by foodinjars.com about Canning Kitchen   -  full review
My Kitchen Year is a beautiful book. If you loved Gourmet, we think you'll find great comfort and memories in the book.
by The Bitten Word about My Kitchen Year   -  full review
The recipes are easy to follow and, while you may have to pick up some new gluten free flour blends at the store...you probably have most of the ingredients you need in your home already.
by Baking Bites about Gluten-Free Classic Snacks   -  full review
It’s quite possibly the only cleanse that leaves its adherents happier than they started. If you buy one diet-minded book in your lifetime, let this be the one.
by Leite's Culinaria about Taco Cleanse   -  full review
Less a cookbook than a handbook on sustainable farm-to-table living...just about everything you need to know to live off the land like your great-grandparents.
by Leite's Culinaria about Homegrown Paleo Cookbook   -  full review
...the encyclopedic information found at the beginning of the book, which covers a dizzying amount of content in terms of basics, including what it truly means to eat paleo.
by Leite's Culinaria about Practical Paleo   -  full review
There are a lot of gluten-free cookbooks...but they don’t put breakfast or dinner on the table each day. But Jeanne Sauvage does...It’s a keeper.
by Leite's Culinaria about Gluten-Free Wish List   -  full review
Perhaps the best way to describe At Home in the Whole Food Kitchen is that everything actually tastes like home...clean eating, plain and simple.
by Leite's Culinaria about At Home in the Whole Food Kitchen   -  full review
The book is comprised of ridiculously simple, five-ingredient or less recipes that are illustrated in whimsical watercolors that echo the book’s simple and spare wording.
by Leite's Culinaria about Fresh Made Simple   -  full review
If you’re the sort who’s willing to cheat just a little here and there, dozens of satisfying recipes await...you’re going to want to make them again and again.
by Leite's Culinaria about Paleo Takeout   -  full review
We’re talking lavish and spectacularly stunning desserts the likes of which we’ve never, ever seen in conjunction with the word “paleo.”
by Leite's Culinaria about Paleo Patisserie   -  full review
“Just because your food is healthy, doesn’t mean it has to taste that way!” Vanessa Barajas delivers...with marvelously, ridiculously, knee-wobblingly enticing gluten-free and paleo-friendly grub.
by Leite's Culinaria about Clean Eating with A Dirty Mind   -  full review
We love the book for the way it casually tosses together ingredients in ways we hadn’t considered and then makes it look so lovely on the plate.
by Leite's Culinaria about Bon Appétit - The Food Lover's Cleanse   -  full review
There are plenty of photos illustrating the recipes that will get your mouth watering and will put you in a baking mood.
by Baking Bites about Baked Occasions   -  full review

    The favorite cookbooks of 2015

    December 22 2015, 0 Comments

    We have added up more than 250 best cookbook lists to come up with the definitive Best of the Best.... more

    What's New on EYB

    January 28 2016, 3 Comments

    Cookbook stores around the world tell us what were their best selling cookbooks of 2015.... 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

    January 27 2016, 1 Comment

    So says chef Gizzi Erskine in an excerpt from her cookbook, Gizzi's Healthy Appetite... more