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The intriguing history behind Thanksgiving food

November 27 2014, 0 Comments

Learn who invented green bean casserole and why marshmallows became a sweet potato topping... read more

Bleak year for olive oil producers

November 26 2014, 0 Comments

Some European producers will make no oil at all this year, because of horrible weather and disease... read more

Load up for leftovers

November 25 2014, 0 Comments

Find creative new ways to use the remains of the holiday meal... read more

Glass class

November 25 2014, 0 Comments

New wine books are here for the holidays.... read more

November cookbook roundup

November 24 2014, 0 Comments

This month's trends include gift books, macarons (again!), bacon and cooking with bacon, baking, and travel... read more

Catalogs, gadgets, and apps

November 23 2014, 0 Comments

'Tis the season for glossy images of gorgeous kitchen tools... read more

Carve out some time to sharpen your knives

November 22 2014, 0 Comments

Make turkey carving and holiday meal prep less stressful by doing some knife maintenance... read more

Muffin batter is way too sweet, especially for a chocolate chip version of this. Might be worth trying with a different batter. Nothing special though.
by kateastoria about Berry choc-chip tray bake from The Guardian Cook supplement, March 23, 2013
Extremely sweet tasting muffins, even with cranberries, and a little dry.
by kateastoria about Fork-and-spoon muffins from The Guardian Cook supplement, March 23, 2013
EYB wouldn't let me type any more and threw all my paragraph breaks away. Anyway, I'll make it again with just a touch more water, and give myself more leeway with proving time. Oh -- and I forgot to say, I halved the quantities and still made 2 sizeable loaves.
by veronicafrance about Walnut sourdough from How to Bake
It's complicated. When I calculated the hydration, it was 67%, which is about what my normal sourdough is, so I expected the dough to be quite wet. It wasn't, but unusually for France I'd managed to get hold of some durum wheat flour which was "bise" , i.e. wheatmeal, so it must have absorbed more water. The dough was a pleasure to work; no sticking! Then I got into a mess with rising times. Mr H specifies 5 hours for the first rise and 14 for the final proving. I started it early evening, but by the time I was ready for bed, the dough clearly wasn't ready for shaping, so I put the bowl in the fridge overnight. In the morning it had risen well, so I knocked it back and shaped it. After about 4 hours in a warm place, it seemed to be rising nicely. Then I went out for an hour and came back to find it sinking back. Hence I baked it at that point. The loaves were a bit flat and dense, but then so is Mr H's in the photo :) And despite the appearance it wasn't stodgy. Flavour excellent.
by veronicafrance about Walnut sourdough from How to Bake
The EYB ingredient list is wrong. There are no apples in this recipe.
by veronicafrance about Walnut sourdough from How to Bake
Made this for Thanksgiving and used Brown Sugar Glaze from an apple spice cake recipe in Bon Appetit Feb 2007 issue. Cake was delicious, very moist and great apple flavor. Used spiced apple butter. Baked for 50 min and probably should have left in about 5 min longer. Did not reduce oven temp although used a dark nonstick bundt pan. Buttered the pan as recipe instructed, however the cake stuck pretty badly at the bottom of the pan so had to remove some of it in chunks, piece back together and "disguise" it with the glaze. Next time will use PAM for Baking or Wilton cake release.
by aeader about Double apple bundt cake from Baking: From My Home to Yours
I think this must be about the perfect pie dough recipe. I tried it for the first time yesterday for my Thanksgiving pumpkin pie. Except for substituting 1Tbls vodka for 1Tbls water (per the Cooks Illustrated method) I followed the recipe exactly. I had a bit of extra dough which I rolled out, pricked with a fork, lightly buttered and sprinkled with cinnamon and sugar then baked in another pan. My family calls this "treat" and my husband went crazy over this one. Even though we won't eat the pie until later today I know from the sample we had yesterday that the crust will be perfect!
by hillsboroks about Good for almost everything pie dough from Baking: From My Home to Yours
My go to streusel topping. The apple pie is a classic but what really makes this pie is the streusel. I use the recipe for it for all my crisps and streusel topped pies. Can add 1/2 teaspoon ground cinnamon and/or 1/2 cup finely chopped pecans or walnuts for extra flavor. My German grandma says it's the best streusel she's eaten, and that folks, is high praise!
by Aggie92 about Apple crumble pie from Williams-Sonoma Kitchen Library: Pies & Tarts
Basically a sweet/sour rum glaze over chicken kebabs. Would make more glaze next time. Used a pinch of chili powder to sub the jalapeno.
by kateastoria about Rum-glazed pineapple, mango, and chicken kebabs from Best of Cooking Light Everyday Favorites
This was delicious and moist but the banana flavor did not really come though - it tasted mostly of chocolate. Tasted the batter before baking and the banana flavor was prominent so the lack of banana flavor after baking was a bit disappointing.
by aeader about Cocoa-nana bread from Baking: From My Home to Yours
Delicious and easy. Used boneless skinless thighs and a bit of anchovy paste instead of the canned anchovies. Served over mashed potatoes. I actually made it in a cast iron dutch oven in the oven - took 1 hour at 350 degrees.
by aeader about Balsamic-braised chicken with Swiss chard from Slow Cooker Revolution
This was delicious! The flavors go so well together and the blue cheese makes a nice creamy sauce. Very easy to prepare - caramelizing the onions is the part that takes the longest and you can always do that ahead (I do onions in large batches and freeze them). This is going into our regular rotation. You can vary the flavor a bit depending which blue cheese you use - I used a relatively mild (Amish something?) one from Whole Foods.
by aeader about Orecchiette with chicken, caramelized onions, & blue cheese from Food & Wine Magazine's Quick from Scratch Chicken Cookbook
This is the perfect spring salad - a friend had just given me the last of their broad beans for the season so wanted to do them justice. This salad is really tasty and a great way to serve these ingredients while in season.
by fiona about Spring salad from Plenty More
This recipe can be found online here: http://www.thefoodmaven.com/soup/rus_cab.html The website belongs to the author.
by PinchOfSalt about Russian sweet and sour cabbage soup from Soup Suppers
This was the first recipe I used to roast garlic, and the low heat really helps the cloves caramelize into golden, buttery goodness. However, I find it takes longer than the recipe suggests by 15 to 30 minutes. You could decrease the cooking time by increasing the over temperature to 325. Also, the type of dish you use (I use Pyrex) may affect the braising time.
by Rutabaga about Whole braised garlic from Sundays at Moosewood Restaurant
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
...intoxicating to thumb through, with tempting titles and ravishing photos. Ottolenghi's recipes take into consideration the visual results just as much as the flavors...
by The Kitchn about Plenty More   -  full review
Greenspan has a knack for recipes with stories and description that make them immediately compelling...the kind of recipes you can turn to anytime, for guests or just because you feel like baking.
by The Seattle Times about Baking Chez Moi   -  full review
The topping of this tart has enough crunch, color and flavor to be a headliner, but it's not: The pears, caramelized in butter and sugar and flamed with brandy, more than hold their own.
by The Washington Post about Pear tart with crunchy almond topping from Baking Chez Moi   -  full review

    Buy 1 EYB Gift Voucher and Get 1 Free

    November 18 2014, 5 Comments

    Our holiday gift to you! Buy a gift voucher before December 18 and get another one completely free.... more

    What's New on EYB

    November 18 2014, 5 Comments

    Our holiday gift to you! Buy a gift voucher before December 18 and get another one completely free.... more

    Shelf Life With Susie

    November 25 2014, 0 Comments

    New wine books are here for the holidays.... more

    Author Articles

    November 13 2014, 1 Comment

    View an excerpt from Gabrielle Hamilton's unique cookbook... more