Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Christopher Kimball's Milk Street: The New Home Cooking by Christopher Kimball

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Chinese stir-fried eggs with tomatoes

    • lizbot2000 on September 23, 2018

      I've been making versions of stir-fried eggs and tomatoes for years, and this still felt new and different and exciting. Also easy as hell and fast.

  • Korean pork and kimchi stew (Jjigae)

    • Lsblackburn1 on January 20, 2019

      I thought this would last us 2 nights, but it was so delicious we devoured it in one! Easy to make, too. Made as written except for adding some fresh shiitakes.

  • Spicy red lentil stew with coconut milk and spinach

    • lizbot2000 on September 23, 2018

      This is just ridiculously easy and delicious. Probably the best recipe for red lentil stew I've ever made, by a lot. I'm going to be making this constantly this fall.

  • Spanish garlic soup

    • montecristo99 on January 30, 2019

      This was terrific, and really simple to make. I thought the smokiness from the paprika would be too strong, but with the addition of the croutons (don't skip these) the soup was just right.

  • French carrot salad

    • jenmacgregor18 on June 05, 2018

      I hate tarragon & so left it out; but followed directions otherwise. It seems too sweet with the honey & white balsamic, even w/ cayenne & shallots to offset. Besides the sweetness, it has a fresh taste. I like the texture of the grated carrots & keeps really well in the fridge. I may try again with another strong flavored herb or just leave out the honey next time.

  • Sweet-and-spicy ginger green beans

    • lizbot2000 on September 23, 2018

      This is a really handy recipe for making a side that'll go with a lot of different things when you're meal-prepping/bento-making. It's really nicely acidic but with a good balance of sweet and umami. My new favorite green bean recipe.

    • montecristo99 on February 09, 2019

      Agree with lizbot2000--this is my new favorite green bean recipe. It shouldn't taste this good, for how little effort it requires. Sweet, spicy, acidic, and ready in a matter of minutes. A winner!

  • Skirt steak salad with arugula and peppadews

    • Mrs. L on December 01, 2017

      Loved the peppadews. Found them in the olive bar at Lunardi’s. Quick. Easy.

  • Trapani pesto

    • Rachaelsb on February 26, 2018

      Easy to prepare; nice alternative for dinner.

  • Sichuan chicken salad

    • jenmacgregor18 on March 22, 2018

      I used a rotisserie chx. It would probably be better poached as directed. I wasn't crazy about the dressing at first. But after a day or so in the fridge the flavors melded a bit better and I enjoyed it. It got a Yes vote from B. I may try again as written sometime.

  • Refried beans

    • Mrs. L on December 01, 2017

      Uses canned not dried beans. Much fresher tasting than pre-made canned...but doesn’t taste the same.

  • Thai beef salad (Yam neua)

    • Mrs. L on November 30, 2017

      Great dish. Was worried about the fish sauce but didn’t taste it. Leftovers were wonderful cold. Came together quickly.

  • Burmese chicken

    • SilverSage on November 04, 2017

      Judy found this way too spicy, but I liked it a lot.

  • Chicken tagine with apricots, butternut squash and spinach

    • Rachaelsb on March 22, 2018

      This was unexpectedly delicious. The flavors are amazing and unfold with each bite. I used carrots instead of squash...didn't have olives so used capers instead. Everything worked just fine.

    • lizbot2000 on September 30, 2018

      Wow! I made this because it got good reviews, but I wasn't really expecting much. Holy moly did it end up being good. I hate olives, so I used preserved lemons, which turned out great. Dipped some naan in it, too, because the only thing better than good food is good food + naan to deliver it to your mouth.

  • Brown butter-cardamom banana bread

    • apattin on January 16, 2019

      Good. Needs more cardamom.

  • Lemon-buttermilk pound cake

    • Cookie24 on April 09, 2018

      Whipping the egg whites for this pound cake did make it lighter than other recipes. Changed the flavor from lemon to orange and added orange oil as well, everything else remained the same. Cake was moist and the sugar coating for the bundt pan gave the cake a nice sweet light crunch. Thumbs up from the family. Served with orange supremes and whipped cream. Great the next morning, plain with coffee.

  • Steamed chocolate cake

    • Paulacastillo on December 21, 2017

      Amazing flavor and so easy to make! My favorite go to when I need to make dessert in a heart beat.

  • Slow-roasted tomatoes

    • Rinshin on October 05, 2018

      Super tasty. Mine were done in 3/4 of the time. Tomato paste and balsamic vinegar deepened the taste tremendously even with store bought anemic roma tomatoes. Keeps frozen nicely for many uses.

  • Central Mexican guacamole

    • Mrs. L on December 01, 2017

      Good simple guacamole.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 031643728X
  • ISBN 13 9780316437288
  • Published Sep 12 2017
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Little, Brown and Company

Publishers Text

From Christopher Kimball, one of Epicurious' 100 Greatest Home Cooks of All Time: One of Eater's Biggest Books of Fall 2017

"We want to change the way you cook."

For more than twenty-five years, Christopher Kimball has promised home cooks that his recipes would work. Now, with his team of cooks and editors at Milk Street, he promises that a new approach in the kitchen can elevate the quality of your cooking far beyond anything you thought possible.

Christopher Kimball's Milk Street, the first cookbook connected to Milk Street's public television show, delivers more than 125 new recipes arranged by type of dish: from grains and salads, to a new way to scramble eggs, to simple dinners and twenty-first-century desserts.

At Milk Street, there are no long lists of hard-to-find ingredients, strange cookware, or all-day methods. Skillet-charred Brussels sprouts, Japanese fried chicken, Rum-soaked chocolate cake, Thai-style coleslaw, and Mexican chicken soup all deliver big flavors and textures without your having to learn a new culinary language.

These recipes are more than just good recipes. They teach a simpler, bolder, healthier way to cook that will change your cooking forever. And cooking will become an act of pure pleasure, not a chore.

Welcome to the new home cooking. Welcome to Milk Street.

Other cookbooks by this author