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Food & Wine Annual Cookbook 2013: An Entire Year of Recipes by Food & Wine Magazine

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Notes about this book

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Notes about Recipes in this book

  • Chicken-meatball yakitori

    • lorloff on June 12, 2016

      These were a real hit. Added two cloves garlic to the meatballs, and roll cut shiso and Thai basil. After the baking I finished them in the broiler. Should use the broiler of a second over so they broil and do not bake. Broiled for a minute, basted and then broiled a minuted and based again for 3 minutes after the initial roasting which I would do for 5 rather than 6 minutes. Would very likely be even better grilled.

  • Lemony Brussels sprout slaw

    • mrsmadam on February 03, 2015

      Very nice and lemony. A great alternative way to use brussels sprouts.

  • Lemon-brined smoked chickens

    • Aggie92 on July 23, 2017

      One of the best brined and smoked chicken recipes I've tried yet! I used a mixture of thighs and drumsticks. Brined for 4 hours and smoked at 225 for 2 1/2 hours using hickory pellets. The rub is so good with the ground allsipice and cinnamon complementing the spicy from the chile powder and cayenne. I can't say enough good things about this recipe. The only substitutions I made were New Mexico chile powder for the ancho chile powder and Cholula for Frank's hot sauce.

  • Bison steaks with fig balsamic sauce

    • mharriman on September 28, 2017

      I pan sautéed (in a cast iron skillet) according to directions, and rested the steak for five minutes after, and it was as intended: Tender and juicy. The fig balsamic sauce was good rather than great, but paired very well with baked sweet potato and Dijon mustard butter sauce. A fairly fast weeknight recipe.

  • Roasted king oyster mushrooms

    • bching on November 03, 2018

      Good technique. I used all butter instead of half olive oil/ half butter. I didn't need the full 50 minutes of roasting time.

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  • ISBN 10 1932624546
  • ISBN 13 9781932624540
  • Published May 01 2013
  • Format Hardcover
  • Page Count 408
  • Language English
  • Countries United States
  • Publisher American Express Food & Wine Magazine Corporation
  • Imprint American Express Food & Wine Magazine Corporation

Publishers Text

Food & Wine Magazine's annual recipe collection is filled with a year's worth of simple and fabulous dishes, all perfected in their Test Kitchen. Features recipes from the best chefs in the world, including Mario Batali, Thomas Keller, and Alice Waters. Find outstanding recipes for every occasion, from weeknight dinners and holiday meals to cocktail parties and Sunday brunch.

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