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Culinary trends for 2015

October 25 2014, 0 Comments

A consulting group lays out its predictions for the coming year, including regional grains and farm-to-table kosher... read more

Recipes with warmth and ease in The Kitchn Cookbook

October 24 2014, 0 Comments

Faith Durand answers questions about her book and dishes on her favorite recipe from The Kitchn... read more

Cookbook giveaway - The Kitchn Cookbook

October 24 2014, 18 Comments

Enter for your chance to win one of 5 copies of the cookbook by Faith Durand and Sara Kate Gillingham... read more

Featured Cookbooks & Recipes

October 23 2014, 0 Comments

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

The foods of Diwali

October 23 2014, 0 Comments

Diwali, also known as the Festival of Lights, is one of the largest Indian festivals and is celebrated worldwide. Discover the foods associated with this holiday... read more

Move over tacos, here come arepas

October 22 2014, 2 Comments

Are arepas poised to become the next great American food? New York City's Arepa King hopes so... read more

Ruhlman on paying attention

October 21 2014, 0 Comments

The author of How to Roast shows us that being aware in our cooking endeavors is more important than any recipe... read more

made 10-25-14 - Delicious. Used M. Hazan's tomato sauce I had frozen rather than make more.
by Globegal about Chèvre-tomato spaghetti from Beard on Pasta
Tasty, nutritious, and very little of the cooking time is active. Save a pan by wilting the spinach in the same pot you use to parboil the potatoes.
by ellabee about Potatoes with spices and spinach from Eat
Very easy to make. Check the liquid level during the baking process. Mine were just about dry. Peel tongues when still warm.
by okcook about Lamb tongue fries, rosemary ketchup from Pigeon
This is a twist on recipes I have made before with orange and fennel seeds in the marinade. I didn't notice anything from the coriander seeds and I skipped the chiles (diner request) and parsley.
by Barb_N about Marinated olives (Aceitunas aliñadas) from Moro
This is similar to a recipe in Moro the Cookbook but with sherry vinegar not sherry. Without the acidity of the vinegar the mushrooms fade into obscurity.
by Barb_N about Ensalada de setas (Mushroom salad with sherry vinegar and oregano) from Casa Moro
A simple mezze- and easy to cheat. I bought cooked, sliced beets already seasoned and topped them with labneh to which I added juice from preserved lemons- salty and tart at once. Of the umpteen dishes I served this got the most raves,
by Barb_N about Beetroot with yoghurt from Moro
I have made a version of this with basil in the summer. I roast the eggplant after brushing it with oil- you get the soft center and the browned exterior without all the oiliness and mess. I liked the chili and mint combo- though I used red pepper flakes as I couldn't find red chilies at the store and wanted the color contrast.
by Barb_N about Aubergines with garlic, mint and chilli from Moro
This was simple and everything I was looking for in a carrot salad. The dressing hit all the right notes- hot, sweet, tart and salty.
by Barb_N about Moroccan carrot salad from Change of Appetite
This is wonderful. I skipped the mint since I didn't have any, used jalapeno instead of serrano and cooked the rice on the stove top instead of in the oven. I also used the shrimp shells to make a broth and used that to cook the rice. As suggested by a good number of the comments on Food52, green peas would have been an excellent addition to the rice, cauliflower would probably be good as well.
by chawkins about Shrimp biryani (Indian shrimp and rice) from Food52
Since I had never eaten a bowl of Taiwanese pork chops with noodle soup prior to making this, I have no idea what it should taste like. But this version is quite tasty. I added some greens to the soup.
by chawkins about Taiwanese pork chops with noodle soup from Ken Hom's Hot Wok
Flavour and crumb were good but there were no directions to slash the baguettes....I didn't and they split during baking. Crust development was fine but the loaves were a little pale; I'll bake them at a higher temperature next time.
by Zosia about Como bread of the past, or French bread (Pane di Como antico o pane Francese) from Italian Baker, Revised Edition
This is an absolutely delicious stew, great flavours. I used an English brown ale instead of the listed lager beer. The horseradish is so subtle and lovely. I only had 1-1.5lbs of beef so I supplemented with mushrooms. I put them in with an hour remaining in cooking time. Perfect. Will make this again for sure!
by jennij about Beef stew scented with horseradish from Week in a Day
I also marinated the chicken before cooking and added chopped dried figs to the recipe, served over couscous. Wonderful!
by Maura about Chicken, olive, and lemon tagine (Djaj mqualli) from Saveur Magazine, October 2012 (#150)
Ditto for the previous note, fabulous!
by Maura about Roast pumpkin, labneh, walnut gremolata and pomegranates from Change of Appetite
I was excited when I saw this book since it seems I always have some extra buttermilk in the fridge that needs to be used up. Hopefully my first experience with the recipes isn't indicative of what's to come as the GREEN CHILI STEW WITH MASA DUMPLINGS was a dull flop. First of all, when the recipe has you puree all the veggies (never mind before even cooking them) we're talking soup, not stew in my books. Cooking would have drawn out the natural sweetness and flavours of the vegetables in my view but since they were pureed raw and warmed in the pot they were very "one note" and just green-tasting. Of course once the mixture is heated it turns a dull grey-green and isn't remotely appetizing. The addition of buttermilk, which the author points out, curdles as it hits the pot, just takes this from uninspired looking to off-putting. We poured what was left down the drain. Even a spritz of lime juice couldn't brighten this hot mess!!
by Breadcrumbs about Animal Farm Buttermilk Cookbook
...will nourish on every level through all the courses from drinks to dessert (even salad dressings!). And not one photo or recipe made me feel pressured (just hungry).
by A Way to Garden about Good Food to Share   -  full review
...a happy combination of fresh-from-the-garden ingredients...combined into well-written, practical recipes that invite me to try them. No crazy-long lists of ingredients; no daunting step-by-steps...
by A Way to Garden about Beekman 1802 Heirloom Cookbook   -  full review
His handcrafted, informal approach to cookery encourages us to improvise and find our inspiration with the moment of the market, and the garden.
by A Way to Garden about Kitchen Diaries   -  full review
Weil is a keen cook, and it shows in the not-hippie, not-boring, not-weird cuisine that he created with [his restaurant partners]. Their approach... “delicious food that is also good for you.”
by A Way to Garden about True Food   -  full review
What I love most: Through the lens of these two master foodies, I’m looking at familiar vegetables (though the book is rich with meats and fishes, too) as if they are completely new.
by A Way to Garden about Jerusalem   -  full review
...among the recipes are many clever bits to take away, too, such as this one for making vegetable stock: Grate the vegetables—onions, carrots, celery–before sautéing, to get the most flavor.
by A Way to Garden about River Cottage Veg   -  full review
An interview with the author Deborah Madison.
by A Way to Garden about Vegetable Literacy   -  full review
An interview with the author Kevin West.
by A Way to Garden about Saving the Season   -  full review
Interview with the author Mollie Katzen.
by A Way to Garden about Heart of the Plate   -  full review
An interview with author Bryant Terry.
by A Way to Garden about Afro-Vegan   -  full review
Interview with author Deborah Madison.
by A Way to Garden about New Vegetarian Cooking for Everyone   -  full review
Interview with author Laurie David.
by A Way to Garden about Family Cooks   -  full review
Interview with author Martha Rose Shulman.
by A Way to Garden about Simple Art of Vegetarian Cooking   -  full review
We can't wait to get in the kitchen and really cook from this one, especially from the seasonal entertaining sections, which features meals centered around a glorious roast.
by Tasting Table about Fat Radish Kitchen Diaries   -  full review
Nope, New Nordic isn't over. In fact, it's just getting started. So let's all...focus on Reykjavik, Iceland where Gunnar Gíslason, the chef at Dill, has his own deeply personal culinary story to tell.
by Tasting Table about North   -  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 23 2014, 5 Comments

    Our new "Cooking together with" forum allows you to join others in exploring recipes from your favorite cookbook author or blog... more

    Shelf Life With Susie

    October 20 2014, 4 Comments

    What makes a truly foolproof set of instructions in a recipe?... more

    Author Articles

    October 24 2014, 0 Comments

    Faith Durand answers questions about her book and dishes on her favorite recipe from The Kitchn... more