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 - 150,000 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.

Complete Diana Henry recipe index

September 20 2014, 1 Comment

EYB has indexed all of Diana Henry's recipes, including those from magazines and newspapers... read more

Featured Cookbooks & Recipes

September 19 2014, 0 Comments

Check out this week's round-up... read more

Embrace the ebb and flow of seasons with Annabel Langbein

September 19 2014, 0 Comments

Through the Seasons is a partner to Annabel's third television series and follows the rhythms of her New Zealand garden... read more

Cookbook Giveaway - Through the Seasons

September 19 2014, 3 Comments

Australia and New Zealand EYB members are eligible to enter for a chance to win one of three copies of Annabel Langbein's latest cookbook... read more

Alta Editions Kickstarter features a "pioneering digital cookbook"

September 18 2014, 0 Comments

The award-winning publisher aims to evolve digital cookbooks beyond print replicas... read more

Stamp of approval

September 17 2014, 0 Comments

The U.S. Postal Service is releasing a series of stamps honoring revolutionary chefs... read more

Behind the scenes with a cookbook editor

September 16 2014, 0 Comments

An enlightening interview with Rux Martin, editor of best-selling cookbooks like Around My French Table... read more

Page 230. Made the beer braised pork part of this dish on Friday to serve on Sunday. The rub was very flavorful and it smelled amazing when I was browning the meat. I used 2 lbs of bone in shoulder meat for this recipe and 1 1/2 bottles of white wine. On the stovetop, the meat took about 3 1/2 hours to fall apart. I refrigerated overnight and defatted and then cooked down the sauce the following day. On day two all components of the dish tasted perfect. Right now the sauce is in the fridge for a second defatting, and I will serve this tomorrow for a breakfast dinner. Makes a ton so plenty to put aside to make a second meal from this. Next time I will try it with beer, I think that will taste even more amazing!
by DKennedy about Beer-braised pork on toast with an egg on top from Huckleberry
1955 issue.
by schambers about Pickles and Preserves
This results in a tasty pickle, as long as you don't mind the cloves turning blue.
by Barb_N about Pickled garlic from Canning for a New Generation
I made jars of this as gifts for the office- like Jumali I got a high yield. Of all the preserves I have gifted over the years this received the most rave reviews. Can be made with frozen cranberries which adds to the convenience.
by Barb_N about Cranberry ketchup from Food in Jars
This is a sweet spicy condiment- more smooth chutney than jam. A great complement to cheese in any form.
by Barb_N about Amy's tomato jam from Food in Jars
If you use Black Mission figs, the vinegar turns a gorgeous magenta. I intend to use that by itself after these are done curing. I found this as a blog adaptation of another recipe in the book (pickled cherries) and realized I had come round to the original. Changes I made from both recipes- brine made from vinegar and wine, no salt, spiced with allspice berries, star anise and lemon peel. I'll report back in a month when they are ready to eat.
by Barb_N about Pickled figs from Joy of Pickling, Revised Edition
One of the first pickles I ever made. The orange is a nice counterpoint to the fennel and looks beautiful in the jar. Easy peasy. A nice addition to a charcuterie or pickle plate.
by Barb_N about Pickled fennel with orange from Joy of Pickling, Revised Edition
This is a wonderful summer salad. Very easy and quick to assemble and pretty too. Lovely bright flavor from the lemon zest and nice briny notes from the olives. Good enough to serve to guests.
by Laura about Tomato-burrata salad with olives, lemon zest, and basil from Serious Eats
Not a weekday recipe - a fair amount of work with multiple components and stages. My first attempt tasted great but the broth seemed a bit gritty. Maybe I did not grind the flavoring paste finely enough (used my Vitamix and it did look smooth).
by PinchOfSalt about The soto king's chicken soup (Soto ayam lamongan) from Cradle of Flavor
These are the best brownies - easy without any exotic ingredients.
by aargle about Rich chocolate brownies from Old Food
basic recepie
by anettebakes about Swedish pancakes from Best Quick Breads
Tend to crumble a bit when cooking after freezing and defrosting.
by pennyvr about Sweetcorn & sweet potato burgers from BBC Good Food Magazine Home Cooking Series: Eat Well (Winter 2013)
Used frozen banana instead of ice This was enjoyable - other banana smoothie type recipes can be too sweet with the added honey
by KIGirl about Banana milkshake from More Taste of Life
Also in Roast Chicken and Other Stories. I didn't use the whole recipe, but I did use the method for coring and slowly braising the endive in butter and lemon juice. It smelt absolutely mouthwatering and tasted even better - definitely my new favoured method for cooking endive.
by Foodycat about Endives au gratin from Good Cook
A Change of Appetite emphasizes healthy eating by telling readers what they can eat instead of what they can’t, drawing us to cuisines where eating well is an everyday affair.
by The Montreal Gazette about Change of Appetite   -  full review
Hey, you don’t get a recommendation much better than Yotam Ottolenghi’s quote, “Everything Diana Henry cooks I want to eat,” on the book’s cover. I’d follow Henry almost anywhere.
by Los Angeles Times about Change of Appetite   -  full review
Clocking in at about 350 pages, it's a commitment to be sure, but it's one that will leave you feeling informed, engaged, and, most of all, hungry.
by Saveur.com about Edible South: The Power of Food and the Making of an American Region   -  full review
...the gorgeous photography is enough to convince any cook to pick up a pan... Bitter is a timely work. But, more importantly, it’s a beautifully utilitarian cookbook.
by Saveur.com about Bitter   -  full review
...the recipes for this Southern staple are easy to follow, simple, and delicious. But even more than the recipes, it's Magness’ entertaining and...downright hilarious voice that makes the book great.
by Saveur.com about Pimento Cheese: The Cookbook   -  full review
...techniques like hay-smoking, preserving, and pickling, the book still manages to remain approachable...a must-have for anyone intrigued by the mysterious beauty and complex flavors of Iceland.
by Saveur.com about North   -  full review
The book meanders pleasantly...feeling like a particularly animated conversation with a knowledgeable and insatiably curious friend. It's a joy to read for anyone with a love of food and words.
by Saveur.com about Language of Food   -  full review
...the book's focus on simple, sourceable ingredients makes the array of mouth-watering menus approachable, whether you're in Erickson's Portage Bay backyard or in the land-locked Midwest.
by Saveur.com about Boat, a Whale & a Walrus   -  full review
...the book is visually striking, with bold, elegant typefaces, clean lines, and stunning photographs...a seamless translation of Le's online work to print, and our kitchens are better off for it.
by Saveur.com about Easy Gourmet   -  full review
Each recipe is presented with an eye for technique and a borderline-obsessive attention to detail—a mark of his pastry chef background—plus plenty of his irresistible Mississippi charm.
by Saveur.com about Sweet & Southern   -  full review
I'm seriously in love with this egg method, but the finger-licking chicken jus is great, too.
by Serious Eats about Chicken and egg, poached scrambled egg, chicken jus infused with katsuobushi, radish, seaweed powder from Coi: Stories and Recipes   -  full review
For a dish that appears so mysterious and challenging, it really wasn't terribly difficult. My attempt wasn't quite as pretty, but it still tasted great.
by Serious Eats about Earth and sea, steamed tofu mousseline, yuba, mushroom dashi from Coi: Stories and Recipes   -  full review
Take care to follow the directions and roast the carrots until they are totally tender, otherwise the coffee flavor will overwhelm the natural sweetness of the vegetable.
by Serious Eats about Carrots roasted in coffee beans, mandarin, Roman mint from Coi: Stories and Recipes   -  full review
Rarely am I as inspired by a new cookbook - besides being beautiful and irresistibly down to earth, I love how she has divided her recipes...into adjectives like Smudgy, Crumbly, Flaky and Drippy...
by Parents Canada about Messy Baker   -  full review
Best Cookbooks of 2009 - I've seen a lot of organic, green and sustainable cookbooks the last couple of years, but this is the first one with recipes I actually want to cook.
by Cooking with Amy about Lucid Food   -  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 20 2014, 1 Comment

    EYB has indexed all of Diana Henry's recipes, including those from magazines and newspapers... more

    Shelf Life With Susie

    September 15 2014, 1 Comment

    Ever notice how authors publish progressively easier cookbooks?... more

    Author Articles

    September 19 2014, 0 Comments

    Through the Seasons is a partner to Annabel's third television series and follows the rhythms of her New Zealand garden... more