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Don't get squashed by summer's bounty

August 31 2014, 0 Comments

Find new ways to use the surfeit of zucchini/courgettes... read more

Featured Cookbooks & Recipes

August 30 2014, 1 Comment

Sample recipes from all these great cookbooks + more!... read more

Celebrate International Bacon Day

August 30 2014, 0 Comments

Because who doesn't love bacon?... read more

Lard gets a makeover

August 29 2014, 3 Comments

Lard suffered a bad reputation for decades -- but sustainable agriculture and farm-to-table trends are changing its image... read more

Me and my cookbooks - William Sitwell

August 28 2014, 0 Comments

What's on the bookshelves of William Sitwell, one of Britain's foremost food writers?... read more

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.... read more

Building blocks of Mexican cuisine

August 27 2014, 3 Comments

Author and teacher Hugh Carpenter shares his expansive knowledge chile peppers, a fundamental ingredient that features prominently in Carpenter's newest cookbook, Mexican Flavors... read more

Pg. 268. I'm not normally a fan of zucchini or eggplant, but I do love them cooked in a ratatouille. But I don't love how oily it can be. This recipe solves that problem. The vegetables are roasted and then mixed with a small quantity of oil infused with mashed roasted garlic. I doubled the amount of garlic and oil and still the dish was not oily, but it was quite flavorful. I did not make the polenta. Instead, I served it over penne pasta and topped with grated parmigiano-reggiano.
by Laura about Fresh corn polenta with roasted ratatouille and ricotta from Cook This Now
Self Magazine, August 2014, page 64, 07549542
by Victoria about Alan Jackson’s chocolate-cherry quinoa mousse from Self.com
Self Magazine, August 2014, page 64, 07549542
by Victoria about Myriam Eberhardt’s almond and cherry clafoutis from Self.com
From Whole-Grain Mornings (2013, Ten Speed Press) by Megan Gordon
by Victoria about Buckwheat crepes with honeyed ricotta & sautéed plums from Canadian House & Home
From Whole-Grain Mornings (2013, Ten Speed Press) by Megan Gordon
by Victoria about California barley bowl with lemony yogurt sauce from Canadian House & Home
From Victoria Glass's Deliciously Vintage (2014 Ryland Peters & Small).
by Victoria about Maids of honour tarts from Canadian House & Home
We liked it best with the chocolate melted into the fudge instead of just on top.
by JoCam1717 about Almond chocolate freezer fudge from Food Babe
Is done even when wet looking and jiggly.
by JoCam1717 about Mango and raspberry clafoutis from Yummy
Love this recipe so much. Opening a jar in the winter is such a treat.
by janeths about Tomato jam from Food in Jars
Made with chocolate chips and triple nutmeg. Took about double the recommended cooking time.
by meggan about Zucchini bread from Smitten Kitchen
Make sure wings are at room temperature!
by SuzeBooze about Buffalo chicken wings from Chef Paul Prudhomme's Seasoned America
I thought this was delicious. True to form, I made some changes. I had bought collard greens instead of kale, so I cooked the collards first in water before starting. I also didn't have green onions, I used red onion instead. I left out the sunflower seeds. And finally, since I was just making it for me, I mixed in the second egg instead of just scattering it on top. The combination of olive oil, lemon, rice vinegar and capers made this delicious. I think you could also make it without the greens if you wanted something closer to a traditional tuna salad. Definitely recommended.
by RuthGo about Tuna, kale, and egg salad from Joy the Baker
I used PX sherry because I didn't have any damson or sloe gin, and only marinated the duck breast for an hour. The flavour was a bit blah, but I expect it would have been better if I'd marinaded it for longer. Nigel uses one duck breast per person -- I find one between two is plenty. The potatoes are good and very trouble-free, even when you forget to spread them out in one layer.
by veronicafrance about Duck breasts with damson gin and duck-fat potatoes from Kitchen Diaries II
I thought this was excellent. I was afraid it might be too sweet with the brown sugar and orange juice, but it was nicely balanced and really moist considering it uses skinless thighs. My mustard options were Dijon and German, so I went with Dijon. I also used whole wheat Israeli couscous ... not sure if that differs from moghrabieh. This definitely will be repeated.
by stockholm28 about Israeli chicken with Moghrabieh, harissa-griddled peaches and mint from Change of Appetite
Slow, but good results, and frees up the stovetop for other uses.
by sturlington about Oven-roasted hash browns from How to Cook Everything, Completely Revised 10th Anniversary Edition
There's a feeling of whimsy and joy in this book that makes baking bread feel like something fun to do on a Saturday rather than something to be done perfectly.
by The Kitchn about Josey Baker Bread   -  full review
It’s the kind of bread that I like. Packed with nuts and seeds, and good spread with a swipe of butter or nut paste, it’s hard not to love this bread.
by David Lebovitz about Adventure bread from Josey Baker Bread   -  full review
...rather than just a book filled with recipes, Josey Baker Bread coaxes you into the process, starting you off with a very simple bread that calls for yeast...“Your First Loaf of Bread”...
by David Lebovitz about Josey Baker Bread   -  full review
It’s designed for a beginning baker but more-experienced hands can also profit from his approach, which produces more deeply flavored loaves. The chilling calls for patience...
by The New York Times about Josey Baker Bread   -  full review
Christie doesn’t go rogue when it comes to quality output...but her refreshing approach is apparent from the beginning...Christie’s approach to baking is fun and insightful.
by Publishers Weekly about Messy Baker   -  full review
With a combination of simple and complex dishes that make the book both accessible for novices and exciting for the seasoned cook, Tannenbaum and Tutunjian prove that nuts can transcend the bar snack.
by Saveur.com about In a Nutshell   -  full review
...there are plenty of Leon favorites, such as the Moroccan harira, a hearty bean and vegetable stew, there are also a number of new recipes from the people who helped make the restaurant a success.
by Saveur.com about Leon   -  full review
Christie's warm personality shines, encouraging the controlled chaos that produces the lopsided pies and uneven cookies I have always adored. So get messy—it's the first step to...something delicious.
by Saveur.com about Messy Baker   -  full review
...book isn't so much about the meal itself, but rather uses the idea of brunch as a vehicle to talk about leisure time, performance, and status as it pertains to the so-called "creative class,"...
by Saveur.com about Trouble with Brunch   -  full review
Truly an engaging and important examination of food and humanity, Gilbert's book is humbling, poignant, revealing, and just plain interesting.
by Saveur.com about Culinary Imagination   -  full review
Erin's food happens to be gluten-free, but because her focus shines so brightly on everything else, those of us who can eat gluten pay its absence no mind.
by 5 second rule about Yummy Supper   -  full review
Q & A with author Gabrielle Langholtz
by Food52 about New Greenmarket Cookbook   -  full review
I did encounter a few of my editorial peccadilloes... But the recipes worked, and the flavors wowed me. Not once in this week of testing was I left hungry or wishing for meat or cheese...
by Serious Eats about Salad Samurai   -  full review
Slippery noodles, creamy beans, crunchy walnuts, and perfectly evocative flavor combinations. Delicious.
by Serious Eats about Polish summer soba salad from Salad Samurai   -  full review
Q & A with author Marcus Samuelsson
by Food52 about Marcus Off Duty   -  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

    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

    Shelf Life With Susie

    August 27 2014, 4 Comments

    Books with an aromatic organizing principle...but do we use them?... more

    Author Articles

    August 27 2014, 3 Comments

    Author and teacher Hugh Carpenter shares his expansive knowledge chile peppers, a fundamental ingredient that features prominently in Carpenter's newest cookbook, Mexican Flavors... more