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!

Jane Brody's Good Food Gourmet: Recipes and Menus for Delicious and Healthful Entertaining by Jane Brody and Ray Skibinski

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Corn soup with pesto

    • mharriman on December 26, 2017

      I made this a day ahead for a Christmas Day first course and it was okay as a precursor to a lobster tail dinner. The dollop of pesto sauce improves this soup. Even with pureeing the soup, the texture isn’t smooth, and that’s why it doesn’t get a higher rating. Because corn is fibrous, I’m not sure any recipe is going to get a super smooth consistency. Pesto- I opted for a full fat version and used a James Beard formula.

  • Swordfish primavera

    • eve_kloepper on March 18, 2016

      excellent, healthful fish dish. served a pilaf alongside.

  • Chicken and root vegetable soup

    • eve_kloepper on January 15, 2012

      Perfect example of simple, superb food. It really doesn't need any seasoning other than s & p, although I couldn't help myself and added a bit of minced parsley for color. Didn't have enough chicken broth and filled in with water and white miso. Sublime.

  • Vegetable-stuffed peppers

    • mharriman on December 04, 2017

      This is a good light stuffed pepper (about 227 calories per stuffed pepper) but it lacks depth. It’s pretty bland. The cayenne pepper provides a bit of zing but my husband and I thought it needed more cheese and/ or a sauce or rice/grain. This is good if you just want a light lunch or dinner meal, and I’ll tag it for that kind of a day in my cookbook.

  • Tim's corn bread

    • ricki on March 08, 2018

      Relatively light and moist for a whole-grain corn bread. Cut the honey to 2 Tbsp and increased the fat, using half oil and half melted butter. The sweetness still came through, and I wouldn't any more honey. I will make this again.

  • Banana-bran muffins

    • jchavelh on November 15, 2015

      Easy and very nice texture. Needs the raisins (and perhaps a drop more sugar)

  • Raspberry-yogurt pie

    • eve_kloepper on March 06, 2015

      Wonderful. I made this with frozen raspberries which was not ideal. Half frozen, for the ones that get pureed with the yogurt and gelatin, and half fresh, for putting directly on crust and decorating top of pie, would be best. I abhore fatfree products and used regular Greek yogurt. I'm sure low fat would be fine, but nonfat should be avoided if possible. Only caveat. the crust is too thin. Next time I will double ingredients for the crust.

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.