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Apples for Jam: A Colorful Cookbook by Tessa Kiros

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Notes about this book

  • becmorris on June 10, 2012

    Tessa Kiros' recipes are perfection.

Notes about Recipes in this book

  • Spinach and ricotta cannelloni

    • Cheri on October 29, 2010

      Loved this one. Could make more tomato sauce (about half again as recipe calls for). Used fresh pasta sheets cut into quarters.

    • Maud180291 on November 12, 2017

      Thank you for the comment below - Made twice the amount of tomato sauce and this was perfect.

  • Banana bread

    • Melanie on July 28, 2014

      This tasted good but wasn't the best banana bread I've made (not a huge depth of flavour, and although interior texture was nice there wasn't a good crust). As such I probably won't make it again in a hurry - it was a good basic recipe using ingredients I always have at hand though.

    • dawnelizabethtaylor on October 13, 2014

      Simply tasty! Increased vanilla to 1.5 - 2 teaspoons and cinnamon to 2 heaped teaspoons.

  • Chocolate and cranberry cookies

    • Melanie on March 08, 2014

      This is very sweet (made even sweeter by the fact that I substituted milk chocolate for the dark chocolate). I did like the flavour of these though.

    • jaxstar84 on June 30, 2013

      VERY sweet! Very nice, but not for those who don't have much of a sweet tooth. I would make them again (very easy) but lessen the sugar, perhaps sub in some honey. I used all wholemeal flour and they have a great texture, rose up beautifully :)

  • Fried custard squares

    • Melanie on March 08, 2014

      Tastes really good however difficult to shape. Very much comfort food rather than something to serve to guests.

  • Fried mozzarella sandwiches

    • Melanie on March 08, 2014

      I made these without the ham and thought they were good. A little messy to make. Would be nice served with a side salad if serving this as a meal rather than a snack.

  • Macaroni cheese

    • Melanie on March 08, 2014

      This was a very soothing meal - soft noodles in bechamel topped with cheesy crunchy noodles. I used extra parmesan; macaroni noodles; skipped the ham and nutmeg.

  • Tomato risotto

    • Melanie on March 08, 2014

      This tastes good but is somewhat monotonous in flavour. If I made this again I would serve it as a side rather than the main event.

  • Orange juice and olive oil cake with pine nuts

    • digifish_books on June 04, 2015

      Makes two 22cm (8.5 inch) cakes. Alternatively, halve the ingredient amounts to make one cake. Keeps well in an airtight container in the fridge for up to 5 days. My husband is not a huge fan of pine nuts so I may substitute them with almonds next time, or just omit them.

  • Peppermint Crisp pie

    • VineTomato on June 09, 2017

      It has only taken me 40 years to make a peppermint crisp tart! Having grown up in South Africa this is a common dessert after a braai. On advice from a friend I mixed the caramel and whipped cream together - it does not look that great, I would stick with her method of layering caramel and whipped cream. I am not a baker or a dessert person so I did not enjoy the process. Have made it for a hen party, and a mini one on the side for my husband, so we shall wait for the verdict.

  • Beef and potato croquettes

    • joneshayley on January 03, 2018

      These came out very dry. I won’t repeat these.

  • Vermicelli soup with tomato and basil

    • joneshayley on February 04, 2018

      Very basic, but nonetheless for that. My children adore this quick easy supper

  • Whole wheat apricot and apple pie

    • joneshayley on February 04, 2018

      Very easy and very nice. Good with custard. Have made with figs

  • Brown rice risotto with butter and Parmesan

    • Zosia on January 05, 2014

      I managed to find short grain brown rice - the recipe doesn't specify type - so my risotto ended up quite creamy. The cooking time was longer than indicated but the rice didn't need much attention until the last 30 minutes of cooking. I used vegetable broth for added flavour and skipped the butter.

  • Lentil rice

    • Zosia on February 21, 2014

      Really delicious dish made almost solely from pantry ingredients. I used basmati rice as I have in other versions of mejadra and only 2 tbsp oil to fry the onions, also omitting the butter at the end.

  • Sole bundles with spinach

    • Zosia on January 05, 2014

      Easy and delicious with a nice presentation. Next time though, I'll skip the flour coating since it didn't help to brown the fish and wasn't needed to thicken the tomato sauce. I also wouldn't be averse to adding a splash of white wine to the sauce.

    • madelainelc on April 02, 2014

      I served this over some squid ink pasta and there was just enough sauce to make it perfect. The colours were great too! Worth the trouble I had working the cod into little rolls.

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Reviews about this book

  • Bibliocook

    It’s a satisfyingly chunky book (400-plus pages) with mouthwatering (yet realistic) photos of food...Charming and down-to-earth, this is a book with both style and substance.

    Full review
  • KQED Public Media

    ...a book that gets under your skin. It beckons you, and seduces you to pick it up...the recipes have a casual, conversational tone...they aren’t as much hard-and-fast rules as they are suggestions...

    Full review
  • ISBN 10 0740769715
  • ISBN 13 9780740769719
  • Linked ISBNs
  • Published Oct 01 2007
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Andrews McMeel Publishing
  • Imprint Andrews McMeel Publishing

Publishers Text

Tessa Kiros has circled the globe working in restaurants in Australia, Greece, Mexico, and London. Her extensive travel and multicultural background lend authenticity to more than 200 recipes, which are grouped by color and presented alongside vibrant photographs, sound cooking advice, and heartwarming anecdotes about friends, family, and the whimsies of childhood.


Kiros shares a bevy of diverse and easy-to-prepare dishes playfully themed in colored chapters. An index references both specific foods and recipes. With memories of daisy chains, ice cream cones, circuses, and four-leaf clovers, Kiros shares her belief that good food sparks cherished memories that intensify life's melting pot of flavor. A sampling of the flavors includes:


  • Sage and rosemary mashed potatoes
  • Pecan butter cookies
  • Roast rack of pork with fennel & honey
  • Pomegranate sorbet
  • Roasted zucchini and tomatoes with thyme
  • Pan-fried sole with lemon butter


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