• Eat Your Books

  EYB has combined the recipes from each volume into one index representing the 2-volume gift set.

Notes about Recipes in this book

• Phyllo triangles: spinach-feta

  • kkillebrew on January 01, 2015

    Lynne made these for New Year's Eve 2014. Yum!

• Salmon mousse

  • mamacrumbcake on March 25, 2016

    Love this! I remember making it for the first time 25 years ago--I felt so accomplished and grown up. The flavors of the salmon, herbs, and Tabasco are delicious and well balanced. I never make this anymore because this type of dish is not the current fashion. Too bad! It is so good and deserves a comeback!

• Tapenade dip

  • CorgiMom on January 14, 2013

    This recipe is easy as can be and makes a tapenade which blows the socks off what you can buy commercially. I usually skip the tuna and add a couple more anchovies, and skip the mayo and basil.

• Carrot and orange soup

  • ashallen on December 05, 2019

    This was tasty but seemed quite sweet. I love sweet (and sweet/savory) foods and like pureed soups in general, but that sensation of sweetness combined with the smooth, pureed texture made me feel like I was eating very tasty baby food :). Perhaps my ingredients just happened to be particularly sweet, or perhaps some ginger or orange zest instead of orange juice would help balance things out. As it was, I liked it best in small amounts vs. as the center of a meal.

• Zucchini-watercress soup

  • ashallen on December 08, 2019

    A very simple but very nice soup. I use homemade chicken stock and usually leave it unpureed.

• Minted sweet pea and spinach soup

  • ellabee on May 26, 2014

    Excellent. Lunch guests 28 May 2014 asked for recipe (served w Smitten Kitchen asparagus-stuffed eggs). Used two 9-oz pkgs spinach, one 12-oz peas, and 3.5 cups homemade chicken stock; also squeezed thawed spinach v thoroughly before cooking. Didn't do separating etc, just buzzed with immersion blender until smooth enough. In retrospect, having recently read tip from Judy Rodgers of Zuni Cafe on immersion blending, would follow SP advice because my all-at-once approach took way too long to reach desired smoothness. Made day before; removed from fridge an hour ahead of gentle reheating, which took 20 minutes.

• Chicken Marbella

  • ellabee on December 22, 2012

    This is excellent made with skin-on thighs. Original recipe is several times too sweet; restrict sugar to amt needed to dust the skins sitting above the braising liquid (so that they glaze and crisp; if necessary, run them under broiler to do so).

  • KarenS on September 18, 2011

    Love this recipe! The play of sweet, sour, salty, savory flavors is marvelous. Plus it's a great make ahead dish for a crowd -- marinate it the night before, dump on a baking sheet and stick in the oven. I use a generous variety of dried fruits, especially apricots, not just prunes, and I quarter them so they scatter more nicely. I use skinless, bone-in chicken thighs rather than a whole chicken. I'm pretty generous with the capers and olives. And I never put the brown sugar on (which isn't even on the EYB list) -- I accidentally left it off the first time, and thought the dish was plenty sweet without it.

  • Laura on November 05, 2010

    I know this is a really popular dish, howver, I have to say, I'm just not crazy about it.

  • lorloff on May 02, 2016

    Excellent dish used a combination of prunes and apricots. Doubled the garlic and used about 1.5 X the olives. A real winner delicious. used only chicken thighs bone in with skin

  • jenn on December 23, 2012

    As others have written, this is a great go-to recipe, but it is much better with only a small amount of brown sugar sprinkled over the top before baking.

• Raspberry chicken

  • Salt on May 24, 2011

    Although the name and flavor of this might seem unusual or unconventional.... it is divine and a flavor/dish not to be forgotten. Our go to chicken dish for years. A real keeper. I am always surprised that chicken marbella gets the spotlight..this is much superior and complex flavor! Try this one!

• Chicken breasts baked on a bed of wild mushrooms

  • ashallen on May 24, 2020

    I was worried that the chicken in this recipe would taste bland and "steamed" and so decided at the last minute to saute the breasts separately and serve them with the sauce. It turned out that the sauce is so rich and flavorful that it probably wouldn't have mattered if the chicken had tasted like cardboard. I used fresh cremini and dried porcini. Sauce is earthy, creamy, umami-rich, and has a bit of sweetness from the port and shallots. I'll try the recipe's technique of cooking the chicken next time since it's much quicker and easier than sauteeing it separately.

• Chicken Dijonnaise

  • DKennedy on February 23, 2015

    This has been a go to recipe of mine for many years. It is wonderful topped with artichoke hearts, reminiscent of a dish that once on the menu at The Cheesecake Factory. I prefer to use boneless, skinless chicken breasts.

• Braised short ribs of beef

  • Laura on November 14, 2009

    Pg. 129. Made this last night and it was quite good, although I expect it will be even better as leftovers tonight as the flavors will have had more time to deepen.

• Chili for a crowd

  • Lee on January 10, 2015

    Very nice chili. Some wanted it to be hotter, but it is a great base recipe that can be tweaked.

  • Salt on May 24, 2011

    This chili is outstanding! The use of sausage in it is wonderful. We have been making this for years without the beans...I always add a little extra mustard. Terrific flavor - even better the next day.

  • Rachaelsb on October 30, 2013

    Great straightforward chili--not too complex. Easy and quick to make. Could even add more sausage.

• Navarin of lamb

  • Laura on April 14, 2011

    I have owned this book for at least 20 years and yet I had never made this recipe before. I chose it as a way to use up some homemade beef stock that has been in my freezer since January. This is a nice, light spring stew, not to be confused with a hearty stew. The sauce was, as intended, quite thin, although tasty. It did not have the depth of flavor of a heartier stew, it was more delicately flavored. I realize that the snow peas were intended to compliment the spring-like nature of the stew, but they really didn't work for me. I'd replace them with mushrooms and new potatoes. I'd also add more pearl onions.

• Black bean soup

  • PinchOfSalt on November 13, 2013

    I used only 4 quarts of water instead of six. The soup was just right - a little on the thick side, like split pea soup. Six quarts would have been watery. Also, omitted the red pepper because I didn't have any and did not miss it.

• Lentil soup

  • ashallen on December 02, 2019

    This is a very nice, simple lentil soup. Easy to make. I always ended up eating the bacon before I could crumble it on the soup, so now I just use rendered bacon fat and skip making fresh bacon. The soup has a depth of flavor and a slightly smoky-sweet edge from the bacon which works really well with the lentils. I use a rich homemade chicken stock - that also adds a lot of flavor. Freezes great.

• Marinated garbanzo salad

  • Ivy on December 13, 2012

    page 216 must be marinated for 24 hours

• Creamy coleslaw

  • AgusiaH on May 02, 2012

    Nice flavour. I added napa cabbage instead of green cabbage, some finely chopped celery and substituted natural yogurt for sour cream.

• French dressing

  • damazinah on January 05, 2016

    Fantastic dressing, so much better than store bought!

• Grandma Clark's soda bread

  • PatriciaAnn on February 20, 2013

    I make this every St. Patrick's Day. It's delicious. It's more cake-like than bread-like and is not dry, but melt-in-your-mouth buttery. For even more flavor, serve with Irish butter. We serve it for breakfast, wrap the extra and serve it again along with our dinner. It keeps for a few days.

• Chunky apple walnut cake

  • jzanger on September 27, 2010

    This cake has it all: it's moist, full of apple flavor, and it's got booze goin' on! Really, it's consistently impressive and delicious. 09/12 addition: because there is so much apple be sure to cut cubes between 1/2 and 3/4 inches. I've also decided that next time I will try using only 1 and 1/4 cups sugar baked into the cake

• Sour-cream apple pie

  • ashallen on November 23, 2019

    Very nice apple pie! The sour cream cooked in a custard-like way around the apples.

• Lime mousse

  • bgbmus on December 22, 2015

    The mousse in this book is good. Easy to create, in addition.

• Chocolate hazelnut cake

  • bgbmus on December 22, 2015

    Of course, I made this on a sweltering late September afternoon as a birthday gift for someone. It feels like hours, peeling hazelnuts. Was it worth the effort? In a word yes.

• Bismarcks

  • mike245 on December 04, 2012

    I made the Bismarck in a seasoned, cast iron skillet and reduced the butter to 1.5 tablespoons. It turned out well (and rose beautifully, almost like a souffle), but still had excess butter that I had to pour off after it cooked. I can't imagine how greasy it would have been with a whole stick. Next time, I'll use just enough butter to barely coat the pan before adding the batter.

• Hummus bi tahini

  • Bloominanglophile on June 13, 2013

    I have been making this recipe for almost 20 years now. Store bought hummus cannot compare to this. I confess to using canned chickpeas for a quick evening meal--someday I will try it with dried chickpeas. Anyway, I just use 2 cans of chickpeas instead of ending up with a partially used can--works out fine. I also toast the cumin seeds before grinding for more flavor. Do add the lemon juice gradually--I usually use less than called for. I serve this with pita bread, carrot and celery sticks, red pepper and cucumber for a light meal. This is also great for a picnic--travels well.

  • adukeman on March 01, 2015

    I made the recipe as directed. I used dried chickpeas, cooked in a pressure cooker therefore skipping the usual overnight soaking. I put them in the food processor bowl while still warm. This made for a smooth-as-silk hummus. I was surprised the recipe needed all the lemon and garlic, but it most certainly did. Perfect batch!

• Smoked salmon spread

  • zorra on July 17, 2014

    Simple & still appealing.

• Carrot and ginger soup

  • Queezle_Sister on December 29, 2012

    This is an excellent flavorful soup. I was first served this soup as part of a Thanksgiving more than 20 yrs ago by my sister-in-law. It was so bright and flavorful that I added it to my soup rotation - about every 2 or 3 yrs I prepare a large batch.

• Macaroni with quattro formaggi

  • CGNE on December 10, 2011

    Took a bit longer than I thought to get the sauce to be thick 'as cream'. Initially thought the pasta was too saucy, but when in the oven it dried out a bit more than expected and became more of a 'baked mac & cheese'. Cover if you want it creamy. Used 2%milk, shredded low fat mozz, and regular gorganzola and fontina. Used parm/asiago mixture for top. Would make again, people really liked it! Lynne- CGNE

• Chicken legs puttanesca

  • rivergait on September 03, 2012

    From Myra Goodman's Earthbound Cook, unindexed

• Raspberry streusel muffins

  • Bloominanglophile on October 22, 2013

    Gave these 5 stars back in 1993.

• Coffee doughnut holes

  • zorra on July 17, 2014

    Made these once long ago for a brunch. They were so good that though we don't remember the occasion, we've never forgotten these indulgent treats.

• Sausage-stuffed French loaves

  • CGNE on December 10, 2011

    Turned out great! Modified a bit: used turkey sausage (removed from casings) and 93% lean beef, didn't have fennel (would have been good with it though), used 2 short fat loaves of 'galic tomato' bread from Roche Bros. Did a nice job to flavor the crumbs. Omited the seasoned garlic butter. Added a handful of 50%light shredded cheddar to the mix. Needed a good 30m+ to reheat. Everyone really liked it! Might be good to serve with marinara on the side. Lynne-CGNE

• Tomato fennel soup

  • PinchOfSalt on February 04, 2013

    Tasty and relatively simple and quick to throw together. Substituted water for chicken broth to make a vegetarian version. Note especially that the recipe calls for 35-ounce cans of tomatoes. All of the large cans in my pantry were 28 ounces.

• Seafood lasagne

  • Reginavsmith on January 01, 2014

    There are better lasagna recipes out there. The cheese filling is extremely creamy and does not hold it's shape well. I will not make this again.

• Black bean "cassoulet" soup

  • CGNE on December 15, 2011

    Definitely not traditional cassoulet. This has ham (intentional substitute for duck?) and much more sausage (4 kinds). It is also a soup rather than a stew or casserole in consistency. The meat/fat content probably make this highly caloric (much more typical of 1970's & 80's style than of the most recent decade) but it is very good with bread and red wine.

• Baked chicken with cider and apples

  • dgtodd on March 22, 2015

    Delicious and easy recipe for a fall dinner party. Good for a crowd.

• Homemade applesauce

  • CGNE on December 07, 2011

    I use a variety of apples and cut way down on the amount of cider. Sugar to taste, depending on sweetness of apples. Lynne- CGNE

• Luxembourg salad

  • CGNE on December 10, 2011

    The Luxembourg Salad was not exaclty what I was expecting, although I thoroughly enjoyed it when I tasted it. It is not a light appetizer salad as you might think on quick review of the ingredients and procedures. The meat (bacon) and fat content are higher than what we are used to eating since the '90s (the cookbook copyright is 1984 and culinary tastes have lightened up considerably since then). It also has bread squares sauteed in the bacon fat and blue cheese which are both delicious but very highly caloric. I used Olivia's Spring Mix with Herbs which I think closely approximates the salad greens that are specified but would not contain the chickory. I also could not find chervil but the fresh parsley, chives and tarragon gave the Luxembourg dressing a really nice herbal character that was not overpoweringly "green." CONTINUED IN NEXT NOTE

  • CGNE on December 10, 2011

    The recipe indicates that it makes six servings so I scaled back the ingredients to approximately one sixth as I was making it for myself alone. Therefore, the proportions (an thus the flavor impressions) may be a little different if you can make the full recipe. I served the salad with Col Solare 2007 red wine (a very nice Cabernet sauvignon-based blend from the Chateau Ste. Michelle winemaker). The bacon, blue cheese and croutons were the predominant tastes in the salad and paired very well with the wine unlike the usual green salad which would conflict with the wine. The salad was sufficient for a whole meal. A cautionary note: watch the bacon lardons closely as they crisp up very quickly and could easily burn if you turn away for just a second at the wrong time. Rich Huhn CGNE

• Gratinée of cauliflower

  • Miquette on January 12, 2013

    My favorite gratin on the planet, and a family must-have at Christmas!

• Christopher Wren gems

  • amoule on May 24, 2016

    page 329

• Scalloped oysters

  • hillsboroks on February 01, 2014

    This scalloped oyster dish is so simple yet so flavorful. It is an all time favorite of my husband and his fishing buddy. It can be thrown together quickly but is such an elegant dish to serve with some good white wine, a nice green salad and some good bread. It was the first recipe I searched for on EYB. I had forgotten which book it came from after I first made it and I had tried bunches of other scalloped oyster recipes from other cookbooks but none could compare (as the guys left me know!). Finding the right recipe in seconds really sold me on EYB.

• Brown sugar-pecan shortbread

  • CGNE on December 15, 2011

    The dough was very dfficult to work, dry and crumbly, making rolling a chore. When it came out of the refrigerator it was hard as a rock and had to be warmed to work it. The cookies were very fragile. This one is not worth the effort.

• Chicken chili

  • MsB on March 28, 2011

    This sauce has been a long time favorite in our house. I haven't made the full recipe for many years. Instead I use the sauce as a base for leftover turkey or chicken.

• Chicken, avocado, and papaya salad

  • Miquette on January 12, 2013

    Love this salad, sometimes I substitute cilantro for the watercress and equally as good!