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The guide to grilling guides

May 24 2015, 0 Comments

We save you from wading through hundreds of guides so you can kick off the summer grilling season right... read more

Get "yellow fever" for saffron

May 23 2015, 0 Comments

It's hard not go crazy for Ottolenghi's recipes that feature the delicate, expensive, and exotic spice... read more

A big name returns with a new cookbook

May 22 2015, 1 Comment

Anthony Bourdain is set to publish his first cookbook since 2004... read more

Featured cookbooks & recipes

May 22 2015, 0 Comments

Get a sampling of online recipes from books and blogs... read more

Avian flu causes worry about egg shortage

May 21 2015, 0 Comments

Many large industrial egg consumers are scrambling to find alternatives... read more

A sweet seed-saving success

May 20 2015, 0 Comments

The ultra-sweet Bradford watermelon was thought to be extinct, but thanks to one family, it's poised to make a resurgence... read more

Sample two 'classic recipes for modern people'

May 19 2015, 0 Comments

View the excerpts from the new cookbook by Max and Eli Sussman... read more

Recipe also available at https://www.philly.com.au/recipe/cherry-yoghurt-cheesecake/
by digifish_books about Cherry yoghurt cheesecake from Simply Heaven
p. 186 Given how much everyone cooked from this book during the COTM it’s hard to believe no one’s actually made this dish yet! Undeterred by my market’s lack of bresaola I opted to go with Prosciutto instead and this worked out beautifully. This dish shines in its simplicity. Celeriac is grated, tossed w some salt and sugar and left alone for 30 mins while you slice your radishes and arrange your meat on a plate. Any moisture is then pressed from the celeriac before combining it with the radishes along w some evoo and parsley. The salad is then plated atop the meat and topped with some freshly cracked pepper. So simple yet really fresh and tasty. Photos here: http://chowhound.chow.com/topics/1009437?commentId=9575871#9575871
by Breadcrumbs about Bresaola, celeriac radish & parsley from Polpo
p. 56 - It took me far too long to prepare this delicious dish but I’m glad I finally got to it as everyone enjoyed it. The ricotta is an important component in this dish so it’s worth ensuring you have a high quality product. I agree with LN, the ricotta works so nicely with the smoked salmon and I much prefer its lightness. The subtle lemon flavour was perfectly balanced. Definitely a great little appetizer to have up your sleeve (or in your belly!!). Photos here: http://chowhound.chow.com/topics/1009436?commentId=9575895#9575895
by Breadcrumbs about Smoked salmon, ricotta & dill wrap from Polpo
p. 53 - Well I finally managed to get my hands on some white anchovies and we couldn’t wait to try this lovely little cicheti. Needless to say RN didn’t disappoint and even the self-confessed anchovy-averse in the crowd were picking up seconds of this dish. I honestly didn’t expect to love this as much as I did, this really is an exceptional dish. A light and delicate appetizer that is well worth repeating. Photos here: http://chowhound.chow.com/topics/1009436?commentId=9575906#9575906
by Breadcrumbs about Grilled fennel & white anchovy skewers from Polpo
LEBANESE HUMMUS WITH (without) EGYPTIAN DUKKAH - p. 88 – A lovely, fresh and pure tasting version of an Arabian classic. As always, dried chickpeas (vs canned) are the key to a truly delicious hummus and in this recipe the chickpeas play a starring role as there is no seasoning other than lemon and salt to interfere with their earthy flavours. I didn’t have any dukkah nor did I have the desire to make any today so I topped with sumac, Aleppo pepper and Urfa pepper instead in addition to the fruity green olive oil of course. Wonderful! Photos here: http://chowhound.chow.com/topics/1014530?commentId=9575947#9575947
by Breadcrumbs about Under the Shade of Olive Trees
AWW never disappoints. Easy and delicious, I added macadamias (yum) but not the ginger. Note, place them well apart the spread like crazy.
by KarinaFrancis about Macadamia Anzacs from Bake
Tasty enough but mine did not get crispy.
by okcook about Crispy baked chicken wings from Bon Appétit Magazine, February 2012
Delicious flavors without all the calories. Will make this again.
by crandall57 about Tagliatelle with chicken Bolognese from Michael Chiarello's Casual Cooking
Make without onion and just a bit of sugar. Takes a long time to cook to tender beans, but perhaps I had tough green beans. Tastes like green beans I've had at Middle Eastern Restaurants. However, not my favorite side, so I'm going to look for more veggie side recipes for Middle Eastern Food.
by IndyGirl about Green beans in oil from Complete Middle East Cookbook
Make without onion and just a bit of sugar. Takes a long time to cook to tender beans, but perhaps I had tough green beans. Tastes like green beans I've had at Middle Eastern Restaurants. However, not my favorite side, so I'm going to look for more veggie side recipes for Middle Eastern Food.
by IndyGirl about Green beans in oil from Complete Middle East Cookbook
So far, all hits. Served Jamaican Veggie Patties, Chilled Citrus Broccoli Salad, Wild Style Salad (rice), Sweet Coconut Ginger Creamed Corn at a small cocktail party and everyone raved about the food.
by (monica) about Vegan Soul Kitchen
Love this! Tastes just like slanted door. Would be good with a bit of asian chili paste as well.
by Bethcote about Glass noodles with crab from The Minimalist at The New York Times
Very easy recipe that can be made mostly ahead. Really rustic flavours and appearance. Would be good with polenta.
by okcook about Sautéed chicken and mushrooms in Marsala-sage sauce from White Dog Cafe Cookbook
Very good flavors (did not use jarred, roasted our own peppers). We found the cooking time a bit too long, will shorten it next time.
by L.Nightshade about Roasted red pepper, mozzarella and basil stuffed chicken from www.barbellsandbellinis.com
p. 25 - I'm finding this book irresistible! When I spied a big handful of cremini mushrooms in the fridge this morning I immediately thought of Sneh's intriguing-sounding frittata recipe so I thought I'd give it a go. We loved it! I thought there'd be a bitterness from the vinegar but it simply served to enhance the natural caramelization of the mushrooms. Quick & delicious. Photos here: http://chowhound.chow.com/topics/1012222?commentId=9575339#9575339
by Breadcrumbs about Balsamic mushroom frittata from Tasty Express
Pitt Cue Co.: The Cookbook is a winner. Plan your menu ahead of time and you’ll be fine. The recipes in here beg for a crowd, so invite a bunch of people over and enjoy that moment of glory...
by Publishers Weekly about Pitt Cue Co.: The Cookbook   -  full review
That’s because it’s written by a chef who isn't afraid to get reckless with vegetables until a good dish presents itself... This is what we need. We already have precious love songs about vegetables.
by Food52 about Girl and Her Greens   -  full review
The technique for these potatoes is genius... Boil tiny potatoes in well-salted water until the water is gone. ...perfectly cooked potatoes with a toasty, slightly salty crust. I ate them like candy.
by Fine Cooking about Salt-crusted potatoes with herbed vinegar from Girl and Her Greens   -  full review
If kale always tasted like this, I'd eat more kale. Deep, dark green and pleasantly garlicky, it's great on pizza, pasta, or, as suggested by Bloomfield, stirred into polenta.
by Fine Cooking about Kale puree from Girl and Her Greens   -  full review
Simmering cauliflower in a spicy broth to boost its flavor before roasting is, well, genius. The accompanying cheese is mighty tasty, too.
by Food52 about Whole roasted cauliflower with whipped goat cheese [Alon Shaya] from Food52 Genius Recipes   -  full review
If you want the smoothest, silkiest hummus ever, make this one. The genius step is sautéing the chickpeas with a little baking soda.
by Food52 about Basic hummus [Yotam Ottolenghi & Sami Tamimi] from Food52 Genius Recipes   -  full review
The book might not hold up in the kitchen, and it might not hold up without the strength of Tosi, Milk Bar, and Momofuku behind it, but that doesn't mean we don't learn from it.
by Food52 about Milk Bar Life   -  full review
There’s one for every table and every occasion, and this book goes a long way toward easing these healthful greens onto the menu throughout the year.
by The Boston Globe about Brassicas   -  full review
...knockout flavors realized through instructions that are, well, not foolproof. In some cases you can use your judgment...with the baking recipes, the solution might not be as obvious.
by The Washington Post about Home   -  full review
This isn’t a book just for those looking to shift to a more plant-based diet—it’s also for those who are already embracing it. ...get the most experienced among us to look at ingredients in a new way
by Food52 about My New Roots   -  full review
Interview with author Faith Durand
by The Kitchn about Bakeless Sweets   -  full review
Interview with author Emma Christensen
by The Kitchn about True Brews   -  full review
Interview with author Megan Gordon
by The Kitchn about Whole-Grain Mornings   -  full review
Interview with author Nick Evans
by The Kitchn about Love Your Leftovers   -  full review
Interview with author Maureen Petrosky
by The Kitchn about Cocktail Club   -  full review

    The best cookbooks of 2014

    December 23 2014, 7 Comments

    The Best of the Best is bigger than ever - almost 300 lists combined into one mega list.... more

    What's New on EYB

    April 29 2015, 1 Comment

    The index includes books, blogs, and her columns at The New York Times. ... 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

    May 19 2015, 0 Comments

    View the excerpts from the new cookbook by Max and Eli Sussman... more