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Home Made: The Ultimate DIY Cookbook, Featuring Over 200 From-Scratch Recipes by Yvette van Boven

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Notes about this book

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Notes about Recipes in this book

  • Biscuits

    • Astrid5555 on February 07, 2016

      In my book (UK edition) this recipe is actually called scones. They are extremly quick to make (i.e. 30 minute tops from start until they are out of the oven) and delicious. They were a little dense but pobably due to some overmixing since I used the food processor rather than mixing the dough by hand.

  • Cured ham, curry cream, and Emmentaler oeuf cocotte

    • TippyCanoe on January 20, 2015

      These Oeuf cocotte recipes are worth the price of the book. I believe that these may be fairly classic French baked egg recipes, but the addition of cream on the bottom has made my eggs leap from the pedestrian to the sublime. I have tried them with the curry (delicious) and without. They have become the perfect weekend or guest breakfast and this author gives the basic instructions and then you play with the protein, the cheese, and the herb topping.

  • Savory pie with smoked chicken and goat cheese

    • e_ballad on March 02, 2017

      Found on p60, this recipe cannot be found under title, category or any of its ingredients within the index! It was nice, but not the best quiche I've had. I'd suggest erring on dialing back on the goat cheese as it was a bit overwhelming (equal amount to smoked chicken breast).

  • Lamb balls with sesame & cilantro salsa

    • monicahorridge on February 14, 2014

      Easy to make, and taste great. I did a combination of black and white sesame seeds, which looked great. I put them on cocktail sticks with a dab of salsa on top of each one. Great recipe for a party.

  • Salad with spinach, pear, Stilton, and cured ham

    • LouiseStaley on December 28, 2013

      A very simple, yet flavourful recipe featuring a couple of slight twists on the traditional pear, nut and Stilton salad. We had this for lunch: the first ham of the summer, with a whole leg to go and it was a worthy start to the ham.

  • Lamb chops in a crust of lemon, mint, and pistachio nuts

    • e_ballad on August 31, 2017

      Do not proceed unless you're an avid caper-lover. It's interesting that the title doesn't include them as their quantity exceeds all the other crust ingredients combined. Accordingly, no other flavour is discernible. Also, given the chunkiness of the crust ingredients, I'm not sure how 'marinating' the lamb in them will convey any additional flavour to the meat. Finally, given the crust ingredients all burn easily, there would be no way that pan-frying would enable the meat to be cooked without turning the crust to cinders. If you really want to try this one, perhaps pan-frying the chops, THEN coating in crust, before finishing them off briefly in the oven might be a better proposition.

  • Arab lamb burger

    • e_ballad on July 18, 2017

      These just didn't come together for us. I thought that the bulghur would provide an interesting textural difference to similarly flavoured burgers, but the grains exposed to the pan were burnt long before the meat was cooked, even at low-medium heat.

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Reviews about this book

  • Food in Jars

    One of the things that most charmed me about this book right off the bat was the tone it takes. Chatty and confidence-inspiring... you’ll feel like you can take on any one of these projects.

    Full review
  • Food in Jars

    One of the things that most charmed me about this book right off the bat was the tone it takes. Chatty and confidence-inspiring... you’ll feel like you can take on any one of these projects.

    Full review
  • ISBN 10 1584799463
  • ISBN 13 9781584799467
  • Linked ISBNs
  • Published Sep 01 2011
  • Format Hardcover
  • Page Count 432
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori, & Chang
  • Imprint Stewart, Tabori, & Chang

Publishers Text

How do you make cheese from pantry staples? Or create an oven smoker from scratch in just two minutes? Or make ice cream without a machine? In Home Made, Yvette van Boven shows you how, complete with an irreverent voice, step-by-step photos and illustrations, and a gorgeous photo alongside every recipe. While her recipes are rooted in a natural, from-scratch cooking philosophy, van Boven is never preachy (she doesn’t use the word “organic”); she believes that this way of cooking is fun and that the dishes simply taste better. Chapters include Preserving Vegetables, Pre-Dinner Drinks, Chocolate and Cookies, After a Night Out, Ice-Cream-You-Scream, Don’t Forget the Dog!, and more. Each chapter starts with a basic dish that you can make yourself, but usually don’t because you think it’s too complicated (think again!), and includes variations—basic bread becomes focaccia with olives and rosemary, or red cherry and thyme bread. This book will inspire you to make every dish at home.

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