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Harold McGee, on cans

December 22 2014, 0 Comments

McGee weighs on the benefits of exceeding the "best by" date on canned goods... read more

Root-ing for the underdog

December 21 2014, 1 Comment

Parsnips, rutabagas, and turnips shine during winter's dullest days... read more

The best cookbooks of 2014 by the experts

December 21 2014, 1 Comment

We asked our friends at specialist cookbook stores around the world to share their favorite cookbooks of the year.... read more

Hold the mayo

December 20 2014, 1 Comment

Unilever drops its lawsuit against the makers of Just Mayo... read more

The only recipe box you need

December 19 2014, 2 Comments

Another third party online recipe box bites the dust. Use EYB to keep track of all your online and hard copy recipes. ... read more

Featured Cookbooks & Recipes

December 18 2014, 0 Comments

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

A stellar year for women in food

December 18 2014, 0 Comments

2014 has been the best year ever for women chefs and food entrepreneurs ... read more

This recipe makes 6 rolls, from a 1 1/2 pound chunk of dough. Using Soft Whole Wheat Sandwich Bread recipe: makes two 2-pound loaves: 5 c whole wheat flour 2 1/2 c unbleached all-purpose flour 1 1/2 TBS granulated yeast 1 TBS kosher salt 1/4 c vital wheat gluten 2 1/2 c warm water 1/2 c honey 5 large eggs 2/3 cup oil or unsalted butter
by JamesFlavell about Hamburger (or hot dog) buns from Healthy Bread in Five Minutes a Day
I used bulgar wheat because I didn't have farro, and a bit of honey in the dressing because I didn't have creme de cassis. A delicious, hearty winter salad.
by Foodycat about Salad of smoked duck with farro, red chicory, and pomegranates from Roast Figs, Sugar Snow
Pg. 214. Wow, such flavor! And really spicy! Loved this soup! I subbed a butternut squash for the pumpkin and I used light coconut milk and that was probably a mistake, as the soup was a bit watery to my taste. Next time I'd increase the amount of solids, or use regular coconut milk. Also, I didn't have any dried thai chiles, so used 3 jalapenos. I also sauteed everything in coconut oil rather than grapeseed oil, it just seemed to make more sense. Drank the soup from a teacup -- lovely way to enjoy lunch.
by Laura about Spicy coconut pumpkin soup from Clean Food
This is a great make-ahead party recipe and the flavor just gets better as it sits. I scooped a bit out if the pan into a small serving bowl for a holiday buffet and let guests spread it onto assorted crackers. This is a recipe I will make again.
by hillsboroks about Wild mushroom and walnut pâté from Splendid Table's How to Eat Weekends
This makes perfect mini-cupcake gingerbread that is moist and yummy with bits of minced candied ginger inside. I served them with a bit of sweetened whipped cream on top and a small slice of candied ginger as garnish like the photo in the book. They were a hit at our Christmas open house buffet.
by hillsboroks about Gingerbread bites from Bite-Size Desserts
Pretty exactly the sum of its parts. Nice but not exciting.
by wester about Tongue salad (Insalata di lingua di bue) from Italian Food
I added some red chili flakes for some extra kick. This also could have used a clove or two of garlic in addition to the shallot.
by SACarlson about Long pasta with fennel and prawn sauce (Linguine con salsa di finocchio e gamberi) from Antonio Carluccio's Pasta
This is one of our all-time favorite soup recipes that we make all the time. Freezes extremely well too, though you'll have to whip up a batch of the pumpkin seeds each time (not very burdensome).
by jjankows about Kabocha squash and fennel soup with crème fraîche and candied pumpkin seeds from Sunday Suppers at Lucques
Truly an inspirational book on many levels. Peter Gilmore has been inspired by his ingredients working together, but as I will never be able to source the combination of ingredients, any attempt by me to make the recipes are going to have so many substitutes that they become "inspired by". And I am sure would taste nothing like Peter Gilmore's rare and unusual ingredients. However I am also inspired to want to taste his alchemy and eating at the Quay has been added to my list of 50 things to do before I die. Beautiful book, for a big coffee table, however although the book may have been inspired by natures harmonies I found the presentations reminiscent of laboratory Petri dishes, or a take away sushi bar photographic menu, and I am not sure the presentations did the intriguing dishes justice.
by debbyc about Organum
This is my go-to Blue Cheese Dressing. I'm glad to have stumbled upon it online a couple of years ago. I make it in a mason jar and just give it a good shake before serving. Fabulous!
by Breadcrumbs about Bleu cheese dressing from David Lebovitz
Stunning flavor, a bit spicy, and fish cooked to delicate perfection. The salmon is a fairly standard approach - marinated in ginger, sesame oil, and soy sauce - but then quick seared over very high heat. I used a large cast iron skillet, and cooked for about 4-5 minutes/side, rather than the 1 minute suggested. A thinner filet would be fine at the 1 minute mark, though the intention was to have this fish on the raw side of rare. The salmon is served on coconut spinach, prepared with asian chili sauce, garlic, and chili peppers (spicy). Then you are instructed to add 2C coconut cream. I used regular coconut milk, and too much spinach, and it turned out soupier than suggested by the accompanying photo. Regardless, the spicy coconut spinach was a perfect foil for the salmon. If you prepare this, use the thinner pieces for eaters who are squeamish over raw fish.
by Queezle_Sister about Seared salmon on coconut spinach from Off The Shelf
Amazing recipe. So easy to make, a delight when the mixture is coming together. Very simple to roll and cut the cookies. Great icing.
by mjrr about Gingerbread biscuits from Ladies, a Plate
Super tasty veggie side. I added a teaspoon of Chinese fermented bean paste with the garlic. Spicy, great texture, full flavor.
by wcassity about Pan-seared broccolini from Bi-Rite Market's Eat Good Food
This was a great Christmas dessert - very pretty. I'm not generally a big fan of meringues but this was OK with the cranberries cooked inside it. You'd need to start this quite far ahead as the sweet tart pastry has lots of resting and cooling. I protected the crust edges with foil during the second bake with the filling - I think they would have got too brown since the meringue baking stage is an hour.
by Jane about Cranberry crackle tart from Baking Chez Moi
This is a great base recipe which I made twice over the weekend. Using evaporated milk is so much easier than the bechamel version. I couldn't help myself and added some bacon to the mix and in the second version some sliced tomato under the breadcrumbs. Will be my go-to mac and cheese
by KarinaFrancis about Deliciously trashy mac and cheese with an extra hit of mustard and pickled jalapeños from Macaroni & Cheese
Mash avocado, mix in horseradish, and shape into quenelles for an elegant side. The avocado is a great vehicle for carrying the bitter root's flavor. Try them alongside grilled shrimp.
by Fine Cooking about Horseradish and avocado quenelles from Bitter   -  full review
An ingenious way to cook fish...start in a cold pan, and then simmer before capers and crème fraîche get added to finish. The result is silky, tender fish and a luxurious, fragrant sauce.
by Fine Cooking about Cod with lemon, tarragon and crème fraîche from Eat   -  full review
How can three ingredients--drumsticks, marmalade, and whole-grain mustard--taste so good? Try it to find out.
by Fine Cooking about Marmalade chicken from Eat   -  full review
Some of Headley’s creations will be difficult for the average baker to pull off, but hey! They’re not all meant for public dispensation, I guess. But they are new, and they are different.
by The Washington Post about Brooks Headley's Fancy Desserts   -  full review
Would I recommend “Prune” to Post readers, in my role as cookbook reviewer? Honestly, I’m torn. I appreciate Hamilton’s genius with simple ingredients. I also appreciate a well-crafted recipe.
by The Washington Post about Prune   -  full review
They have endless ideas for festive meals that will make not just your veggie friends happy, but all your guests! Because why not?...goes way beyond just helping you plan a good menu...
by The Kitchn about Vegetarian Dinner Parties   -  full review
...it revealed itself to be a treasure both for experienced bakers and novices alike. Beranbaum gladly takes the reader by the hand with an introduction that includes “golden rules” for baking...
by Saveur.com about Baking Bible   -  full review
There are a lot of Italian cookbooks out there, but I can’t imagine a more comprehensive, user-friendly one than this exquisite tome...
by Saveur.com about Italian Cooking   -  full review
Galimberti's documentation of their homes, kitchens, and dishes weaves an anthropological tale of how food creates identity and connects emotion across diverse cultures.
by Saveur.com about In Her Kitchen   -  full review
When I found Persiana: Recipes from the Middle East & Beyond, I was immediately transported back to Iran and that trip. The recipes are enchanting and the photographs inspiring.
by Saveur.com about Persiana   -  full review
Barrow has set out to present “putting up” not as a hobby, but as a smart way to supply yourself year-round with better ingredients—from pickles, ketchup, and jams to homemade stock, canned beans...
by Saveur.com about Mrs. Wheelbarrow's Practical Pantry   -  full review
Still, the real genius of this recipe is that it's both incredibly easy to prepare and is made completely in advance. In fact, if well wrapped, you can freeze this beauty for a full month.
by Tasting Table about Marquise au chocolat from Baking Chez Moi   -  full review
The resulting pastry delivers a pure and satisfying apple experience; it's also delicately textured, generously buttery and slightly boozy. You could skip the Armagnac, but I wouldn't.
by Tasting Table about Petite apple croustades from Baking Chez Moi   -  full review
Don't even think about straying from her step-by-step instructions, which deliver the most perfectly crumbly and tender cookies you can imagine. Vanilla beans are expensive, but...they're worth it
by Tasting Table about Vanilla-bean sablés from Baking Chez Moi   -  full review
The recipes can seem long, but that's only because they're so thorough. It's also because Greenspan's style has more in common with prose than standard—some might say robotic—recipe language.
by Tasting Table about Baking Chez Moi   -  full review

    The best cookbooks of 2014 by the experts

    December 21 2014, 1 Comment

    We asked our friends at specialist cookbook stores around the world to share their favorite cookbooks of the year.... more

    What's New on EYB

    December 21 2014, 1 Comment

    We asked our friends at specialist cookbook stores around the world to share their favorite cookbooks of the year.... more

    Shelf Life With Susie

    December 16 2014, 9 Comments

    It's high season for bakers as Christmas nears.... more

    Author Articles

    December 1 2014, 1 Comment

    Katrina Meynink explores the bistronomy movement in her new cookbook... more