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Eat the Love by Irvin Lin

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  • Cornmeal lemon blueberry muffins with streusel topping and lemon glaze

    • hillsboroks on March 16, 2014

      Great tasting, not too sweet muffins with lots of blueberry flavor. Recipe doesn't say where to add the lemon zest so I mixed it into the dry ingredients. The cooked blueberries really added lots of extra blueberry flavor without the extra moisture from more fresh blueberries. This extra step is worth the effort. I would definitely make these again.

  • Apricot amaretti cookies (naturally gluten free)

    • Bloominanglophile on January 05, 2019

      This was the new cookie that I tried this year during my cookie baking marathon. I only got to try a couple, as the rest were going out as gifts. These will be a part of my future cookie selection, because they are simple to produce, yield a large number of cookies, use up some of the leftover egg whites from other projects, and are quite a beautiful cookie. The trick of rolling in sugar and then powdered sugar is a good one--the powdered sugar stays on and cracks in a lovely way. And the apricots add a nice, fruity flavor to this amaretti. A winner of a cookie!

  • Glazed little orange cookies with cinnamon and cloves (The best Christmas cookies ever)

    • Smokeydoke on December 04, 2016

      These taste like a cross between a biscotti and a doughnut. Flavor profile was not for me. It was a lot of work for a mediocre tasting cookie. Next time I'll half the amount of orange zest and add a few drops of orange flavoring. The actual cookie tastes slightly bitter, but that could be due to user error.

  • Korean fried chicken

    • FJT on January 28, 2014

      The method for getting baked wings super crispy is so easy and worked a treat. I will do this any time I make wings in the future. The korean sauce is so easy to make and very tasty - my family requested this again tomorrow night! I made my own gochujang paste to ensure it was gluten-free using another recipe I found online: http://criticalmas.com/2012/10/making-gluten-free-korean-chili-paste-gochujang/

  • Beer bread with cheese and rosemary herb

    • sosayi on November 27, 2018

      An okay beer bread recipe. It looks far too dry to come together when you add it to the pan, but somehow manages to do so while baking. I needed to add about 10 minutes to the cooking time, though, so be aware. I'd probably look for a different recipe next time.

  • Pear cobbler with gingerbread biscuits

    • hillsboroks on September 25, 2017

      Wow! I made a half batch of this as a test to see if it was the dessert I wanted to serve to a group of women friends in October. The answer is "Yes!" This was fairly easy to put together but gives you such a lovely, zingy bunch of flavors. It was luscious warm without anything added but would be delicious with a bit of fresh cream, whipped cream or ice cream. It is also good cold but not as fabulous as when eaten warm. This recipe is going into my fall and holiday baking folder. This would be a lovely Thanksgiving dessert for the pumpkin haters in the family.

  • Eggnog cheesecake with gingersnap crust

    • TrishaCP on December 26, 2017

      This was a tasty and easy cheesecake to assemble and it came out well. (Didn't have to build the crust up the sides, no water bath, just a hot then very slow and longer bake, etc.) The combination of spices was nice- and it did taste like eggnog.

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  • Language English
  • Countries United States

Publishers Text

The award winning blog Eat The Love was created by Irvin Lin, a graphic designer and art director turned photographer, writer and baker. It was a finalist in the 2011 Saveur magazine Best Food Blog Awards in the category of Best Baking and Dessert Blogs, as well as featured in numerous places like Food News Journal/Food52 News, Bon Appetit's Daily Links, The Cooking Channel, US Masterchef Magazine and PBS Food's 11 Food Blogs We Liked in 2011.

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