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Gin is in for 2016 - a look at cocktail trends

November 25 2015, 0 Comments

Rosé wine and sour beer are also gaining steam. See what else is on tap for beverages in the coming year... read more

November 2015 cookbook roundup

November 24 2015, 1 Comment

Familiar faces, healthy eating, breaking rules, and slow cookers top this month's trends... read more

Buy a gift certificate and win a free lifetime membership

November 24 2015, 0 Comments

Give a gift of an EYB membership and win your own free membership for the rest of your life!... read more

Dana Cowin steps down as editor of Food & Wine

November 23 2015, 0 Comments

She will be joining the restaurant group Chefs Club International... read more

Old habits die hard

November 22 2015, 5 Comments

The no-tipping policy at Danny Meyer's NYC restaurant meets with resistance... read more

Go crazy for cranberries

November 21 2015, 0 Comments

There are many other options for cranberries besides sauce... read more

Julia Child's French kitchen for sale

November 20 2015, 0 Comments

The kitchen is part of Julia and Paul Child's French vacation cottage, which is on the market ... read more

I love this salad. I can't even imagine how good it must have been with fresh walnuts!
by Yildiz100 about Pears, Parmesan, and celery (Pere, Parmigiano, e sedano) from Verdura
I loooove these. I made them with regular lemons and I thought they were lovely and tangy. I never used to think I liked lemon bars until I had these, because I don't like citrus without the tartness. The crust is better the next day but the powdered sugar does soak in, so the solution is probably to let them sit overnight and then add sugar just before serving.
by Yildiz100 about Very tangy lime or lemon bars from Food & Wine Best of the Best, Volume 11 (2008)
This is a delicious preparation for mushrooms, but it ends up with a bit of excess water. I may try roasting them first next time to see if that solves the problem.
by Yildiz100 about Vegetables à la Grecque from James Beard's Theory & Practice of Good Cooking
This was basically the same dough as her "the dough" recipe but it had half as much salt. Sadly, it really needed the additional salt. It was pretty bland as is.
by Yildiz100 about Arabic bread (Khobz 'arabi) from Man'oushé (Inside the Street Corner Lebanese Bakery, Volume 1)
We thought this was very tasty and quite different than most risotto's. This is VERY VERY rich though. Very, very cheesy.
by Yildiz100 about Risotto with pancetta affumicata, buffalo mozzarella and Savoy cabbage (Risotto con pancetta, mozzarella e cavolo) from Ursula Ferrigno's Trattoria
I absolutely love this tart. However, I never use asparagus as I never have it on hand. I usually use bell peppers. Somehow this tart manages to be light and rich at the same time.
by Yildiz100 about Artichoke, zucchini, and asparagus tart (Torta di carciofi, zucchini e asparagi) from Ursula Ferrigno's Trattoria
When I ground up the 12 ounces of gingersnaps I ended up with quite a bit more than the 2.25 cups that they estimated. I started with the 2.25 cups volume measure but ended up feeling it wasn't enough and melting a bit more butter to mix with the additional crumbs that I had set aside. In the end I used almost all the crumbs. It seemed the 5 TBS butter weren't quite enough either. It's chilling in the refrigerator for dinner tomorrow, so this note will be updated with the final verdict.
by Yildiz100 about Ginger mascarpone icebox cake from 150 Best American Recipes
I followed the ingredients but not the method (because I didn't have 24 hours). So I fried the mustard seeds & curry leaves, then added the onions and garlic, then all of the other ingredients, and simmered for 2 hours. I don't honestly know what the marinading would have added, as it was intensely flavoured and falling-apart tender. Delicious.
by Foodycat about Goan pork vindaloo from Hog
This recipe appears to be missing from the book index!
by danibattle about Crumble-topped fish pie from Great British Book of Baking
I never thought I would be cooking ginger with pancetta but it works, and helps to make this simple side dish very flavourful.
by Zosia about Stir-fried bok choy with pancetta from Stir-Frying to the Sky's Edge
This is a good recipe to prepare ahead of time, just keep in mind that the baking time is almost an hour, and it will also need to rest for another half hour prior to serving. Be sure to season the filling well; I think mine was slightly underseasoned. It's such a large amount, you may need to add more salt than you expect, unless you are using a salty broth. The filling is good, classic chicken pot pie at its best, and the presentation really wows. Plus, there is plenty of crust for those whose favorite part of a pot pie is the pastry.
by Rutabaga about Deep-dish pot pie from Food52
These can be frozen but taste at their best when served hot from the oven, or at least within a few hours.
by RoniB about Cheese bread (Pão de queijo) from Great British Chefs - Chef Recipes
Pg. 310. Love this recipe! I have used the ratatouille as a bed for roasted Pollock with great success. I omitted the eggs in this case and used turmeric, cumin, garlic powder to season the passata. In rotation here.
by Gio about Oven-roasted ratatouille with baked eggs from Food from Plenty
Pg. 67. Super accompaniment for just about any main dish. We used carrots of many colors sliced with a rolling cut on the diagonal and that made for a pleasing presentation. The bit of honey called for enhanced the beautiful carrots but did not over power their flavor. Into rotation it goes.
by Gio about Roasted carrots with fresh thyme from Emeril 20-40-60
Pg. 147. In TNEIC edition I have the recipe is titled: Sauteed Broccoli di Rabe or Mustard Greens. Whatever it's called it's delicious, and it does indeed incorporate cannellini. Although we served this as one of three dishes for a meal it would be great combined with a cut pasta of some type, with grated Romano over top.
by Gio about Broccoli rabe with beans (Brocci di rabe con fagioli) from North End Italian Cookbook, Fifth Edition
The cookbook is divided into chapters by base spirit...vodka, rum, whiskey, gin, tequila, wine, beer/cider and liqueur. Each chapter contains cupcake recipes based on popular cocktails.
by Baking Bites about Prohibition Bakery   -  full review
The book is his personal collection of over 100 recipes...and family favourites and contributions from Japanese and Nikkei chefs...as well as the many recipes Luiz has developed himself.
by Kavey Eats about Nikkei Cuisine   -  full review
Best cookbooks of 2015: Samantha Seneviratne has a fresh approach to what can feel like a tired niche — the baking book. She organizes her beautifully photographed cookbook by spice
by Associated Press about New Sugar and Spice   -  full review
Best cookbooks of 2015: This is a book to inspire carnivorous cravings. Are you likely to tackle its three-page recipe for homemade chorizo? Probably not.
by Associated Press about Olympia Provisions   -  full review
Best cookbooks of 2015: Her latest book pulls her more into savory territory, but with the same sense of whimsy...Tosi has a sense of humor. The recipient of this book should, too.
by Associated Press about Milk Bar Life   -  full review
Best cookbooks of 2015: ...beautifully photographed (no shock since that's her day gig) and the recipes are truly appealing.
by Associated Press about What Katie Ate: At the Weekend   -  full review
Best food and drink books of 2015: No question — this is a weird coffee table book. But for the boozer in your life, it's going to be hypnotic.
by Associated Press about Visual Guide to Drink   -  full review
Best cookbooks of 2015: ...a taste of comfort you will crave...Brit gastro pub grub, but it's tinged with a New York flavor. And the section on Prohibition-era cocktails certainly ups the appeal.
by Associated Press about Spuntino   -  full review
Best cookbooks of 2015: ...seriously inspiring. As in, the man makes a bowl of kohlrabi puree look (and taste) decadent, and that's no easy task...This is a prime contender for best cookbook of year.
by Associated Press about Broad Fork   -  full review
Best cookbooks of 2015: Nicely organized by circumstance (such as cleaning, food storage and how to transport things), the book is an amusing collection of ways to help you get the job done.
by Associated Press about Kitchen Hacks   -  full review
Wild Drinks & Cocktails is packed full of recipes for drinks you can make using ingredients that can be grown in your garden or readily foraged – in the countryside or even in the urban landscape.
by Kavey Eats about Wild Drinks & Cocktails   -  full review
...teaches home cooks how to do it like a pro, especially when it comes to recipes such as his Graham Burger, Steamed Mussels..., and his sensational Grilled Skirt Steak With Chimichurri.
by Mercury News (San Jose) about Cooking Like a Master Chef   -  full review
It's sheer heaven for chocoholics, with recipes for everything from breakfast chocolate (yes, please) to Salted Chocolate Shortbread, Chocolate Banana Blondies and Grandma's Chocolate Cake...
by Mercury News (San Jose) about Guittard Chocolate Cookbook   -  full review
They're gorgeous and delicious -- and Ptak invites you to vary the fruit, subbing in different berries, sliced peaches, nectarines, plums or figs.
by Mercury News (San Jose) about Pistachio, hazelnut and raspberry friands from Violet Bakery Cookbook   -  full review
Ptak's newest cookbook takes baking to new, whimsical and utterly accessible levels.
by Mercury News (San Jose) about Violet Bakery Cookbook   -  full review

    Buy a gift certificate and win a free lifetime membership

    November 24 2015, 0 Comments

    Give a gift of an EYB membership and win your own free membership for the rest of your life!... more

    What's New on EYB

    November 24 2015, 0 Comments

    Give a gift of an EYB membership and win your own free membership for the rest of your life!... 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

    November 11 2015, 0 Comments

    See a snippet from The Homemade Kitchen, in bookstores now... more