• Eat Your Books

  1996 International Association of Culinary Professionals Award (Cookbook of the Year)

Notes about Recipes in this book

• Fire and ice melon salad with figs

  • Lzeleny on September 17, 2017

    Very tasty and also effortless. This cookbook continues to have very solid recipies

• Grilled portabello mushrooms on savory greens with Parmesan chips

  • Barb_N on October 16, 2014

    A perfect accompaniment that matched what I had on hand. I skipped the parmesan chips- too cheffy for a weeknight. I also didn't understand why the marinade and the dressing had to be different- basically used the same thing for both.

• White bean salad with grilled tomatoes

  • clkandel on May 14, 2023

    Simple to make and very tasty. I sometimes think the flavor of anchovies can be overpowering, so I used some of the oil from the anchovies instead. The mint really adds to this dish so don't skip it.

• Mushroom stock

  • apattin on September 16, 2018

    Bestest. Made half the recipe; I threw all ingredients (used 2.5 lb mushroom stems from the freezer) in a pressure cooker and cooked at pressure for 30 mins. No need to enhance flavor with expensive dried mushrooms. The pressure cooking yields far more flavor than regular stove method.

• Roasted butternut squash soup

  • bching on February 14, 2016

    Lovely, silky soup. Although it calls for 6 cups of broth, 4 was fine. I used vadouvan curry and garnished with some cubed apple and marash pepper.

• Lentil "cappuccino"

  • clkandel on September 29, 2019

    Made this using black lentils and didn't puree. Great earthy flavor. Lentils had a slightly firm texture.

• My Grandmother's white bean soup

  • kbrooks on April 12, 2026

    Another great recipe from Ash's grandmother! Hearty delicious soup. Husband loved it. I used Rancho Gordo yellow eye beans Oddly the recipe doesn't indicate when to add the soaked beans to the sautéed veggies in the pot (bad editing?), but it's pretty clear they should be added along with the stock,wine, ham hocks and seasoning. Definitely will make again. Don't forget the parmesan cheese; it's the perfect final touch.

• Maui onion and ginger soup

  • bching on June 28, 2017

    This soup is served cold. I make it almost every summer--which is to say that I like it a lot. It's very divisive, though, so when I make it, it's all mine!

• Scallop seviche with cilantro, lime, and serrano chiles

  • sbackman on July 06, 2025

    Excellent seviche recipe. I used large scallops and thinly sliced them into bite sized pieces. Will definitely make again.

• Grilled salmon with roasted white corn salsa and warm basil cream

  • sbackman on July 06, 2025

    This was very good! The basil sauce was light but very flavorful. The corn was a little too crunchy I thought for the lightness of the salmon and sauce. Next time I will just boil the corn so it to is a bit smoother. The salmon would also be great without the corn salsa and just the sauce.

• Salmon cakes

  • Rinshin on May 02, 2023

    For using pantry canned pink salmon from Costco instead of fresh salmon and frozen Dungeness crab meat I had instead of fresh shrimp, these came out with best texture and taste amongst others I’ve made in the past. Not handling too much is the key to keeping them light as too many other salmon cakes are like hockey pucks with unpleasant texture inside. I normally use canned Costco salmon for chowders and salmon cakes when looking for relatively nutritious and cost efficient meals. Having fresh green salad along with something sweet like pineapple slices go really well together. I used two styles of sauce topping. Mayo based one and Japanese style wasabi dressing. Liked the fresh taste of wasabi dressing better with these salmon cakes. Photo added.

• Fish tacos with citrus salsa and cabbage slaw

  • Barb_N on May 05, 2015

    This is an easy weeknight meal if you skip some of the components- I made the cabbage slaw but skipped the citrus salsa and cilantro aioli, subbing purchased salsa. The flavor comes from the toppings, making the dish.

• Soy-poached game hens

  • exploringfood on February 13, 2022

    We loved this (I used chicken), especially with the orange juice and rind (I added a little more juice). I didn't serve it with the greens. I also love that the poaching liquid can be refrigerated for awhile and reused after the initial dinner.

• My Grandmother's pot roast

  • kbrooks on July 12, 2025

    OMG fantastic! I used a tri tip roast. All the veggies and sauce ingredients build layers of incredible flavors. The meat is fork tender. And the reduced thickened gravy, to die for. Made it exactly as written.

  • kbrooks on January 18, 2026

    Made this again, but this time with a chuck roast in the slow cooker. Reduced the wine and broth by one third, as liquids don't evaporate in the slow cooker. Cooked 7 hours on low. Turned out great! Meat was falling apart tender and the gravy/sauce was just as terrific as doing it as directed in the recipe.

• Creamy garlic polenta with wild mushrooms and tomato-fennel broth

  • Acarroll on June 18, 2025

    Delicious polenta. Easy to veganize. Indexed don't match what's on the ckbk website, so I improvised and used my judgment. Not totally sold on the stock, but would try again. I was also rushing. Dehydrated mushrooms rehydrated beautifully.

• Fried stuffed squash blossoms

  • kbrooks on July 25, 2025

    Mixed reviews for this one. Fun to make. I was worried that the filling would leak out as the petals don't completely enclosed the filling. However the batter held it all together beautifully. I liked the end result. Husband thought the filling was "uninteresting ".Admittedly it could have used something more to spice it up. Probably won't make this again. This was my first time working with squash blossoms and I'm going to try some other recipes in the future when I see the blossoms in the farmers market again.

• Garden herb and cheese bread

  • kbrooks on May 14, 2026

    Wow! Wonderful bread. I kept it simple and made it with just chives and gruyere cheese. So flavorful. Definitely going to make this often and will try different combinations of herbs and cheeses.

• Orange-cinnamon rice

  • kbrooks on January 27, 2026

    I modified this a bit by making it in my rice cooker. Instead of sauteeing onions, I put some dried sliced onions in the rice cooker with the rice and other ingredients, except for the butter. Added the butter once the rice was done. Delicious rice!