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Crackers & Dips: More Than 50 Handmade Snacks by Ivy Manning

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Notes about this book

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Notes about Recipes in this book

  • Soda water crackers with alder smoked salt

    • okcook on February 15, 2018

      These did not work for us. Followed the instructions to a T. Baked as instructed to a max of eight minutes. They were raw in the centre. Baked and baked and baked in all 12 more minutes. Still seemed under done in centre and light brown all over. Cooled on racks. Put back in a 130f oven for 40 min and still soft in the centre. A bust.

  • Swedish caraway rye crisps

    • moppe on March 09, 2015

      Delicious! They were a bit sweet though, if that's not your thing, or maybe use a little bit less sugar.

  • Flax seed pizza crackers

    • moppe on March 09, 2015

      Very nice pizza "junk food" flavor for such a healthy cracker! I had to substitute chickpea flour, because all I had was gari. I don't think it matters what kind of flour you use, it worked just fine.

  • Spicy red lentil dip

    • BethNH on March 09, 2019

      Made to take to an impromptu beer tasting. Once the lentils are cooked the entire dip comes together in a few minutes. I doubled the harissa because I felt like it needed more kick. This is quite good and my husband plans to bring some for his work lunches. As the recipe states, this is easier and smoother than hummus.

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Reviews about this book

  • Baking Bites

    It may take a little bit of practice before your crackers look as good as the store-bought ones, but they will still taste great even if a few take on rather unusual shapes as you master your...skills

    Full review
  • Food in Jars

    I’ve had the opportunity to taste a variety of the crackers this book contains over the last few years and I can tell you with certainty that they universally fantastic...

    Full review
  • Messy Baker

    ...when she brought out the basket of simple homemade crackers? The response was “You’re a genius!” Whether Ivy Cracker-Maker Manning likes to hear it or not, I agree with the Cracker Lovers...

    Full review
  • Notes From a Gluten-Free Kitchen

    Ivy clearly thought outside the box by experimenting with alternative and whole grain flours and carefully choosing the ingredients in the dips, she has created a book that addresses everyone’s needs.

    Full review
  • Robin Asbell's Real Food Digest

    I was completely won over by her approach, as she points out that most crackers have plenty of questionable additives, and then proceeds to make your favorite flavors using whole, natural ingredients.

    Full review
  • 5 second rule

    If you're a fan of crispy, crunchy snacks, learn how to bake up the classics. Prepare to experiment with some unusual flours and intriguing flavor combinations as well.

    Full review
  • ISBN 10 1452109508
  • ISBN 13 9781452109503
  • Linked ISBNs
  • Published May 07 2013
  • Format Hardcover
  • Page Count 144
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

This is the DIY guide to making homemade crackers, with 52 formulas for crisp snacks and the luscious dips to eat them with, all celebrated with 25 playful photographs. Portland, Oregon-based food writer and baker Ivy Manning capitalizes on the pure flavors of whole grains, real butter, cheese, fresh spices, and no preservatives in her formulas for crunchy, sweet, and savory treats, all made to pair with a chapter's worth of creamy, gooey dips, and schmears. Recipes and tips are for bakers of all skill levels and tastes, with formulas for vegan, gluten-free, and whole-grain crisps. This adorable book is timed perfectly for the cracker-making trend and makes the ideal gift for the baker or entertainer who takes pride in making everything from scratch.

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