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The New Cook by Donna Hay

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Notes about this book

  • Eat Your Books

    1998 Gourmand World Cookbook Award Winner

Notes about Recipes in this book

  • Pappardelle with fennel and olives

    • Breadcrumbs on January 27, 2013

      p. 30 - Another hit from Donna Hay. So few ingredients but such big flavour. Very quick to pull together, particularly because onions and fennel are roasted. I prefer to breakdown the anchovies so I heated them in a small pan until they melted. I tossed in the caper berries and olives to heat them as well. Caper berries add a nice tang and the saltiness of the anchovies, olives and parmesan balance out the sweetness of the caramelized vegetables. We enjoyed the shavings of parmesan vs grated. The basil is essential as it adds a brightness to the dish. Lemon would be nice spritzed atop as well. Delicious. Photos here: http://chowhound.chow.com/topics/887978#7855723

  • Jerusalem artichoke hummus with rosemary bruschetta

    • Breadcrumbs on November 16, 2010

      p.77 - Nov 2010, first use of this recipe. PIcked up some JA's at the last farmer's market of the season and wasn't quite sure what I'd do w them then came across this recipe. This was a really nice and different way to use them. The idea of creating a "hummus" is something that wouldn't have occurred to me otherwise. I think the word hummus is more directional than descriptive in this instance since I really think hummus needs tahini or a nut paste to provide its signature flavour. That said, the spread was delicious, I did add a little extra lemon juice just to further brighten the dish. Definitely a keeper that I'd make again. 9

    • raybun on April 23, 2017

      I bought a bag of Jerusalem artichokes on a whim and wasn't quite sure what to do with them. Thanks to EYB I came across Breadcrumbs' note and made this for a dinner party last night. It disappeared in minutes! I decided to finely chop the rosemary rather than leave the leaves intact as suggested, as I find the flavour is too intense and you feel like you are eating twigs.

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Reviews about this book

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  • ISBN 10 0864117639
  • ISBN 13 9780864117632
  • Published Mar 27 1998
  • Format Paperback
  • Page Count 192
  • Language English
  • Countries Australia
  • Publisher Murdoch Books
  • Imprint Murdoch Books

Publishers Text

This practical cookbook starts with the basics of cooking, with ingredients such as fish, eggs and vegetables through to more complicated combinations. The book encapsulates all the styles and subtleness of contemporary international cooking in a straightforward manner. Donna Hay emphasizes how cooking flavoursome food at home does not need to be complicated and time consuming. The recipes have short lists of ingredients, and focus on cooking the meal in a few easy steps, plus the food is naturally low-calorie.

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