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Emily: The Cookbook: Pizza, Burgers, and More by Emily Hyland and Matt Hyland

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Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Nguyen's hot wings with ranch dip

    • Williamssj7 on February 27, 2019

      Great tasting sauce, baked the wings instead of fried.

  • Tomatillo sauce

    • EmilyR on January 27, 2019

      Just like at the restaurant. Really phenomenal and fresh. As for the jalapeños, I recommend cutting them in half, seeding them, broiling skin side up until it gets blistery, and then peeling it off. Far easier than trying to deseed and skin after broiling.

  • Round pie dough (no-knead)

    • Williamssj7 on February 27, 2019

      Really good pie dough recipe. I like to add 25% whole wheat.

  • Round pies: the Emzies

    • Williamssj7 on February 27, 2019

      One of my favorites from the book, great flavor combo!

    • EmilyR on January 27, 2019

      Excellent! This one is on constant rotation. We love it.

  • Round pies: the Colony

    • Williamssj7 on February 27, 2019

      The sweetness of the honey with the spice of the jalapeños and pepperoni really works.

  • Round pies: the Emily

    • EmilyR on January 27, 2019

      This is like savory cheese and honey dessert meets pizza. If you can't find the sottocenere al tartufo cheese use a drizzle of white truffle oil after baking it - and don't skip those pistachios. Perfection! We make this week after week and still crave it.

  • Smoresby

    • Williamssj7 on February 27, 2019

      Don’t put under the broiler, use a torch.

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Reviews about this book

  • ISBN 10 1524796832
  • ISBN 13 9781524796839
  • Published Oct 09 2018
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Ballantine Books

Publishers Text

The husband-and-wife team behind New York City's favorite new pizza share the secrets behind their award-winning restaurants in a cookbook featuring more than 100 recipes.

Emily and her chef husband, Matt, generously share the secrets that make their pizza stand out among thousands of restaurants in Brooklyn and Manhattan. And while they provide instructions for the only-pizza-dough-you'll-ever-need (for both thin round and thicker pan "Grandma-style" pies) they also teach the importance of simple cooking for amazing results--no fancy equipment necessary. Just as Emily is much more than a pizza place, EMILY: THE COOKBOOK shares recipes for NYC's favorite burger, appetite-arousing small plates, fresh salads, hearty and delicate pasta dishes, homey desserts, and intriguing cocktails.