October 2018 Eat Your Books Cookbook Review

We have an incredible community here at Eat Your Books that has flowed into our Eat Your Books Cookbook Club and Sweet Eat Your Books Cookbook Club, places where we share our successes and fails in cooking and baking from specific cookbook titles. Here on the site our recipe notes feature – completed by members and our indexers provide issues and tips. Checking the notes section on a recipe for any errata that may have been reported by the publisher or discovered by a member is always a wise idea.

This month we have been working through:

And, desserts are still being churned out in our second group that is working through Ottolenghi’s Sweet.

Our members have voted and our future month selections are re-shared at the end of this post. All club posts are tagged #EYBCookbookClub if you are looking for a particular month’s summary.

The photos below are just a few of the beautiful shots our members have been sharing; visit each group for more inspiration. Do not forget to also upload your photos and add your notes to your bookshelf at Eat Your Books. Instructions on uploading your photos and links to other helpful articles can be found here.

On that note, Eat Your Books has been sharing your photos on our Instagram feed. If you would like to be tagged in your lovely photos, update your bio here at EYB to include your social media handles. You can edit your bio on your Profile page, accessed from the menu under your username at top right. When we choose photos, we can then check your bio for your Instagram handle.

Other members have expressed an interest in following the members that make such beautiful food! Also, if you would like your EYB username shown when we post your photos in this monthly roundup, please add your username to your Facebook posts.

A few announcements before we share some highlights from this month’s options:

Please make sure you have entered all our giveaways. We have a few up right now that combine a cookware, products and more. More promotions are planned that will offer a Mauviel roaster, Leuke products for pastry and chocolate work, Emile Henry stoneware, a bread machine, Swiss Diamond cookware, as well as a set of Shun knives!

Every week new and books are being added. Find out more here. For more information on EYBDigital see our updated post for more information.

Every Sunday, I compile a post of Kindle cookbook deals so be sure to check those for bargains!

Now to this month’s highlights:

Our Darcie made the Spinach, ricotta, and mint pie from A Table in Venice and states “Simple spin on a classic, but the mint is a nice touch. I think a citrusy olive oil works best here.”

Diane J made the Riviera Salad from Craig Claiborne’s “Cooking with Herbs and Spices,” and states “or in this case mixing them: fresh thyme, rosemary, bay leaves, & parsley with tuna, anchovies, celery, garlic, Kalamata olives, tomatoes. I’ve been cooking (& dicing & mixing) recipes in this book for many years.”

Jessica J made the Lime soup with chicken and hearty greens from Just Cook It! and stated “We enjoyed this. It’s an easy weeknight dinner and there are some leftovers for lunch. The cilantro and avocado were nice additions. Next time I might add a little more tomato.”


Kimberly K made the Secretly vegan chocolate chip cookies from Genius Desserts and states “If I didn’t tell you they’re vegan, you wouldn’t know. Yum.”


Kathleen L made the Crisp homemade granola from Serious Eats online and states “I started making this granola some time ago for my husband, who was trying to cut down on sugar. I believe one cup total here. I created a monster – have to make it every month now!  Buttermilk tenderizes the oats, wheat germ, flax, and chia. My bake time is a bit less than called for- otherwise I follow recipe. Buttermilk soak time, sugar dissolve time and 100 mins. bake time make it a project, but it certainly is good.”


There are many other wonderful photos in the group.


Eat Your Books Sweet Cookbook Club
Sweet – Ottolenghi (see the group for even more photographs).

Ching Y made the Apple and olive oil cake with maple cream cheese frosting and states “I was initially concerned that the apples seemed a little too chunky as instructed in the recipe and seemed to overwhelm the other ingredients, but it baked out well. This way, there’s plenty of apple in every bite. I used Mutsu/Crispin apples since I just went apple picking over the weekend.”


Our future selections: 









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