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Chef Jason Atherton on cooking at home

September 30 2014, 0 Comments

Even great chefs draw inspiration from cookbooks... read more

Literal chef's plates

September 29 2014, 0 Comments

Daniel Boulud enlists his chef friends in an art project for his new restaurant... read more

Scriptures for the cook

September 29 2014, 0 Comments

"Bibles": why we love them and why we don't buy them any more.... read more

Discovering sumac

September 28 2014, 3 Comments

Learn more about this Middle Eastern spice... read more

Of baking and bartering

September 27 2014, 0 Comments

It began with a homemade loaf swapped for a concert ticket. Find out how this led to Malin Elmlid bartering her way around the world... read more

Featured Cookbooks & Recipes

September 26 2014, 1 Comment

Check out this week's round-up... read more

Celebrate Oktoberfest

September 26 2014, 0 Comments

Beer, sauerkraut, pretzels, sausage - what's not to love?... read more

Puree beets more, used butter and buckwheat flour.
by sweetchefgirl about Chocolate, beet & almond butter molten cakes from Small Plates & Sweet Treats
This is a creative way to use up a head of cabbage, and a good simple dinner for fall or winter. Since I didn't have a whole head, the cabbage flavor was pretty mild. For tomato sauce, I pureed a can of San Marzano tomatoes.
by Rutabaga about Fettuccine with spicy sausage and cabbage ribbons from Food & Wine Magazine, April 2013
I made this delicious salad without the watercress. It was beautifully refreshing served with slow cooked wagu beef ribs.
by RosieB about Feta and orange salad with honeyed almonds from Change of Appetite
I had to make this without watercress and I'd be interested to try that next time to see what difference it makes. It's quite a chewy pilaf with wild and brown rice. I liked the addition of cardamom. I served it with the Chicken and fennel with honey, mustard and orange on the same page. Because the onions needs to get "really golden" before you add the brown rice, and then needs another 30 minutes to cook, I'd get started on that before the chicken goes into the oven.
by Jane about Black and white pilaf from Change of Appetite
Loved this combination of flavors with chicken - honey, grain mustard, orange and fennel. It's so quick and simple to prepare then it just bakes in the oven while you get on with the side. I served it with the black and white pilaf on the same page and I would recommend starting that before putting the chicken in the oven. The onions take quite a while to get to "really golden" and then the brown rice cooks with it, so start cooking rather than prepping the pilaf when the chicken goes into the oven.
by Jane about Chicken and fennel with honey, mustard and orange from Change of Appetite
Not really sure why a dish calling for just 2 tsp of lemon juice warrants the inclusion of "lemony" in the recipe title, but this was a very good recipe regardless. The bok choy stems which I was a little nervous about including in such a quantity were surprisingly mild and tasty. I used 3/4 pound of shrimp and doubled the sauce ingredients. As this is not a "saucy" dish (even with double amounts), but rather meant to lightly coat the ingredients, I really can't imagine using only the amount called for. Since I had no idea how to measure 2 cups of dry lo mein noodles, I decided my 8 oz. package looked like about the right amount for a dish yielding 4 servings and it seemed to be. (Though my approximation definitely could have affected the sauce ratio.) I probably wouldn't seek out the ingredients to make this again, but if I found myself with some bok choy again it would certainly be worth another go.
by Christine about Lemony shrimp and bok choy lo mein from Pretty Delicious
Made this to use up some kale from our CSA box -- I didn't have very high expectations, but it turned out surprisingly well! I used my go-to pizza dough recipe in place of the one outlined specifically for this recipe.
by Christine about Kale pizza from Recipes from the Root Cellar
Skipped the basil at the end since I didn't have any and used my go-to pizza dough recipe in place of a ready-made crust. My onions were on the smaller side, so I used two. I really should have followed the instruction for stirring the sun-dried tomatoes into the sauce, but I got ahead of myself and started spreading sauce on the dough in autopilot mode without consulting the instructions. I then just sprinkled the sun-dried tomatoes on top of the sauce instead, but some got blackened which I don't think would have happened if they had a layer of sauce coating them. Still a very delicious pizza that I would definitely make again.
by Christine about Caramelized onion and goat cheese pizza from Cooking Light The Essential Dinner Tonight Cookbook
A bit labor intensive, but quite yummy. Rich flavored gravy. It worked well with faux meat crumbles instead of ground sirloin, although more oil was necessary to substitute for the meat fat & juices.
by Nancith about Beef and mushroom shepherd’s pie from Jim Fobel's Casseroles
A straight forward fennel recipe-which I streamlined further by skipping the browning before braising. I used the River Cottage Preserves Handbook 'Souper mix' to make the vegetable broth- the graininess actually added visual interest that liquid broths don't.
by Barb_N about Braised fennel from Gluten-Free Girl and the Chef
This is sort of like a vegetable bouillon paste, although mine remained somewhat grainy due to an underpowered Cuisinart. It keeps for quite a while in the fridge, and I froze some in ice cube trays which extended its life. It has lots of salt to preserve it so make sure to taste before adding any more.
by Barb_N about Souper mix from River Cottage Preserves Handbook
I would suggest you finish cooking the peas if using frozen ones as I found there was a chalky aftertaste with frozen peas that had only been thawed.
by IngridO about Creamy tofu and green pea dip from The Kitchn
As written, the caper flavor doesn't really come through. I increased the capers by 1 tsp and that made a difference.
by Laura about Spinach, mushroom and tomato salad with garlic-caper vinaigrette from The Washington Post
This was good, but nothing special.
by Laura about Sweet and sour cucumber salad from The Washington Post
Pg. 56. The part of this recipe that intrigued me the most was the spiced chickpeas. The salad and vinaigrette are pretty basic and hardly require a recipe -- although the salad itself is really beautiful -- very colorful. The only change I made to the salad was to add some arugula leaves. I was a bit concerned about adding the spiced chickpeas to the salad because I wasn't sure how well the different flavors would combine. Well, as it turns out, it was delicious! The chickpeas really brought another dimension of flavor to the salad and it was subtle, not overwhelming. Ottolenghi suggests adding some Greek yogurt as a topping -- I didn't do that this time but might try it in the future. I would definitely make this again.
by Laura about Spiced chickpeas & fresh vegetable salad from Jerusalem
Take the pits out of the cherries. It's not explicitly stated in the recipe, but doing so makes a difference. And if you can't find hollyhocks, substitute with hibiscus flowers.
by Serious Eats about Hollyhock clafouti from Cooking with Flowers   -  full review
...the more thoroughly you beat the egg yolks, and the slower you mix the warm milk in, the better off you'll be. Make sure all ingredients are at least room temperature before beginning.
by Serious Eats about Goat cheese nasturtium ice cream from Cooking with Flowers   -  full review
The second step...says to toss in a "nonreactive bowl". Here, you're best off using glass or ceramic. Reserve a spoonful of pansy sugar to sprinkle on top while baking, giving a nice crunchy crust.
by Serious Eats about Pansy rhubarb galettes from Cooking with Flowers   -  full review
Choose air-popped, lightly or non-salted popcorn for this recipe; popcorn popped in oil or fat will give the milk a funky flavor you don't want ending up in your cupcake.
by Serious Eats about Popcorn-chive blossom cupcakes from Cooking with Flowers   -  full review
Q&A with Julia Turshen
by Food52 about Fat Radish Kitchen Diaries   -  full review
Q&A with author Izy Hossack
by Food52 about Top With Cinnamon   -  full review
A Change of Appetite emphasizes healthy eating by telling readers what they can eat instead of what they can’t, drawing us to cuisines where eating well is an everyday affair.
by The Montreal Gazette about Change of Appetite   -  full review
Hey, you don’t get a recommendation much better than Yotam Ottolenghi’s quote, “Everything Diana Henry cooks I want to eat,” on the book’s cover. I’d follow Henry almost anywhere.
by Los Angeles Times about Change of Appetite   -  full review
Clocking in at about 350 pages, it's a commitment to be sure, but it's one that will leave you feeling informed, engaged, and, most of all, hungry.
by Saveur.com about Edible South: The Power of Food and the Making of an American Region   -  full review
...the gorgeous photography is enough to convince any cook to pick up a pan... Bitter is a timely work. But, more importantly, it’s a beautifully utilitarian cookbook.
by Saveur.com about Bitter   -  full review
...the recipes for this Southern staple are easy to follow, simple, and delicious. But even more than the recipes, it's Magness’ entertaining and...downright hilarious voice that makes the book great.
by Saveur.com about Pimento Cheese: The Cookbook   -  full review
...techniques like hay-smoking, preserving, and pickling, the book still manages to remain approachable...a must-have for anyone intrigued by the mysterious beauty and complex flavors of Iceland.
by Saveur.com about North   -  full review
The book meanders pleasantly...feeling like a particularly animated conversation with a knowledgeable and insatiably curious friend. It's a joy to read for anyone with a love of food and words.
by Saveur.com about Language of Food   -  full review
...the book's focus on simple, sourceable ingredients makes the array of mouth-watering menus approachable, whether you're in Erickson's Portage Bay backyard or in the land-locked Midwest.
by Saveur.com about Boat, a Whale & a Walrus   -  full review
...the book is visually striking, with bold, elegant typefaces, clean lines, and stunning photographs...a seamless translation of Le's online work to print, and our kitchens are better off for it.
by Saveur.com about Easy Gourmet   -  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

    September 29 2014, 0 Comments

    "Bibles": why we love them and why we don't buy them any more.... more

    Author Articles

    September 19 2014, 3 Comments

    Through the Seasons is a partner to Annabel's third television series and follows the rhythms of her New Zealand garden... more