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Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Joe Yonan

  • America The Great Cookbook: The Food We Make for the People We Love from 100 of Our Finest Chefs and Food Heroes
    • Categories: Restaurants & celebrity chefs; American
    • ISBN: 9781681882826 Hardcover (United States) 10/31/2017
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  • Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes
    • Categories: Vegetarian; Vegetables; World
    • ISBN: 9780399581496 eBook (United States) 2/4/2020
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    • Categories: Vegetarian; Vegetables; World
    • ISBN: 9780399581489 Hardcover (United States) 2/4/2020
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  • Eat Your Vegetables: Bold Recipes for the Single Cook
    • Categories: Vegetables; Vegetarian; EYB Pick - USA; Cooking for 1 or 2
    • ISBN: 9781607744429 Hardcover (United States) 8/6/2013
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  • Eat Your Vegetables: Bold Recipes for the Single Cook
    • Categories: Vegetables; Vegetarian; Cooking for 1 or 2
    • ISBN: 9781299745674 eBook (United States) 8/23/2013
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  • The Fearless Chef: Innovative Recipes from the Edge of American Cuisine
    • Categories: Restaurants & celebrity chefs
    • ISBN: 9781593370923 Paperback (United States) 11/26/2004
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  • Serve Yourself: Nightly Adventures in Cooking for One
    • Categories: Cooking for 1 or 2
    • ISBN: 9781299164147 eBook (United States) 1/1/2011
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  • Serve Yourself: Nightly Adventures in Cooking for One
    • Categories: Cooking for 1 or 2
    • ISBN: 9781607740643 eBook (United States) 3/29/2011
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  • Serve Yourself: Nightly Adventures in Cooking for One
    • Categories: Cooking for 1 or 2
    • ISBN: 9781580085137 Paperback (United States) 5/1/2011
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Reviews by Joe Yonan

Biography

Joe Yonan is the Food and Travel editor of The Washington Post, where he writes a monthly column, Cooking for One, and regular feature stories. He is a two-time James Beard Foundation award-winner for best newspaper food section.