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Pitmaster - Andy Husbands & Chris Hart

May 29 2017, 4 Comments

Recipes, Techniques & Barbecue Wisdom ... read more

Cookbook Giveaway - Pitmaster

May 29 2017, 11 Comments

Enter our contest to win a copy of ... read more

10 tips every cook should know

May 29 2017, 0 Comments

Culled from years of experience, these tips from Felicity Cloake should are helpful for everyone... read more

Cookbook Giveaway - Simple Green Suppers

May 28 2017, 32 Comments

Enter our contest to win a copy of Susie Middleton's latest... read more

Simple Green Suppers - Susie Middleton

May 28 2017, 11 Comments

A Fresh Strategy for One-Dish Vegetarian Meals... read more

Ottolenghi to be guest judge on Masterchef Australia

May 28 2017, 0 Comments

He says plant-based ingredients will be a big part of his challenges... read more

Celebrating another milestone

EYB now has 7,000 books indexed - and our Members played a large role in this accomplishment... more

Spice support: nigella sativa

This spicy and smoky seed goes by many names and adds depth of flavor to a variety of dishes... more

The financial challenges of cookbook writing

We've frequently heard about the hard work that goes into making a cookbook. So what is the payout?... more

Latest Notes

I subbed butternut for kabocha, and arugula for dandelion greens. Now that I look at my photo, I wonder if I overdid the pepitas somehow, but the recipe does call for a healthy dose of them. Being a winter squash lover, I was quite happy with this dish. It was very good with the butternut, but I'd love to try it with kabocha some time. I didn’t have a sense of anything missing, but I think Rainey Ramone's (on CH) of adding a bit of sherry vinegar is worth a try.
by L.Nightshade about Roasted kabocha squash with dates, Parmesan, and pepitas from A.O.C. Cookbook
Easy to make but surprisingly flavourless, given how much chocolate and ginger was in them. They were neither particularly chocolatey or gingery. Won't be making again.
by FJT about Gluten-free buckwheat, ginger and chocolate chip cookies from Great British Chefs - Blog Recipes
One of my go-to Holiday gifts. Be sure to chop the ginger finely.
by Barb_N about Chocolate hazelnut bark from Cooking Light Magazine, September 2009
An easy last minute gift that is delicious and will be appreciated. Made a variation with dried cranberries- more nutritious ;D
by Barb_N about Chocolate-almond bark with sea salt from Bon Appétit Magazine, December 2011
This was fine, but my recipe journal notes "not much return for the work"
by Barb_N about April Bloomfield's grilled vegetable vinaigrette from Food52
Quick and easy summer dinner. I only left them in the marinade for 1 hour. Next time I would leave them in for 2 hours. Didn't have chives so just served with dijon mustard and that was perfect.
by aeader about Sweet and spicy grilled chicken breasts from Good Appetite at The New York Times
This is a less fussy version of twice baked stuffed potatoes. It is not really amenable to baking the potatoes ahead, if they are very cold they are difficult to work with.
by Barb_N about Twice-baked potato pie from Gluten-Free Girl
I thought this was just ok, and I definitely wouldn't make it again because it was a lot of work. prepping all of the ingredients She doesn't specify what type of bulghar to use (fine, medium, coarse), so I went with fine because that was all that I had on hand, but I think this would be better with a coarser type of bulghar. Many spices are added to the kale, but I didn't like the combination together in this dish, I think primarily because it was too lemon-forward with all of the zest as well as the juice. Just too much for me with the feta too.
by TrishaCP about Warm salad of spiced kale, bulgar wheat & Puy lentils from Sirocco
We absolutely loved these burgers. I think next time I would add the optional chipotle chile because just adding the one tablespoon of adobo sauce didn't add that much heat or extra flavor. Adding chives to the avocado crema is brilliant. I love the fresh oniony flavor the chives bring to the table. The recipe makes 8 burgers out of about 3 lbs of meat- that is larger than what I would usually make- I could have easily made 12 burgers because these are really rich.
by TrishaCP about Pork and chorizo burgers with avocado crema (Hamburguesas de cerdo y chorizo con crema de aguacate) from Mexican Today
This was a really simple and delicious grilled chicken dish. I ended up using New Mexico ground chiles for my chile powder as that was what I had the most of on hand, but I think chipotle might be nice too. The yogurt/mint/shallot sauce was a nice touch but isn't necessary because the chicken stays really succulent due to the yogurt marinade.
by TrishaCP about Grilled chicken breasts in spiced yogurt from Gourmet Magazine, August 2004
I have cooked this recipe many times and it is always a hit with the family, even with the meat lovers!
by HarvestingDinner about Rockin' Moroccan stew [Moroccan vegetable stew with sweet potatoes, chickpeas and ginger] from Looneyspoons Collection
I second Laur0684 that this is a 10 star dish. I will never cook sweet potatoes any other way in the foreseeable future! I forgot to press start on the timer, hence the dark hue but they tasted amazing nevertheless. Divine.
by raybun about Grace's sweet potatoes from Small Victories
I loved this cake and the compote. I had just bought a huge bunch of rhubarb at the market this weekend and EYB pointed me in the direction of this recipe. I used one of my last blocks of marzipan from Ikea (yes, you read that right $2.49/200g!). Delicious.
by raybun about Almond cake with strawberry-rhubarb compote from Smitten Kitchen
We loved this, the marinade was delicious! I kept the fillets whole and roasted them for 15 minutes. I used toasted white sesame seeds and a couple of drops of sesame oil on top. Served with Grace's sweet potatoes (same book) & steamed green beans. Definitely a keeper for us, empty plates all round.
by raybun about Roasted salmon with maple & soy from Small Victories

Latest Reviews

...takes an astrological approach to cooking and eating...They focus on seasonality and preparations methods that reflect aspects of each signs mind-set.
by All Roads Lead to the Kitchen about Signs and Seasons   -  full review
It's full of comforting home cooking that's easy for anyone to make. I particularly like their Fridge Favourites chapter...
by Tinned Tomatoes about Green Kitchen at Home   -  full review
An interview with the author.
by Food in Jars about Green Plate Special   -  full review
The author answers questions about baking challah bread.
by Food52 about Breaking Breads   -  full review
One reader, who considers herself "an advanced and prolific cook" was pleasantly surprised by "how many of the tips and techniques were game-changing,"...
by Food52 about Small Victories   -  full review
It’s loaded with over 200 recipes that will change your dinner game for sure...it’s perfect if that’s not enough inspo for dinner I don’t know what is!
by What's Gaby Cooking about Dinner   -  full review
Selected as 2009's Best Horizon-Expander cookbook.
by Eat Me Daily about Vefa's Kitchen   -  full review
Selected as one of Susie's 10 Best Summer Cookbooks Of 2009
by NPR about Vefa's Kitchen   -  full review
Organized by season, this book makes an excellent case for the concept that dining well and beautifully in the outdoors is possible all year round.
by Food in Jars about Year of Picnics   -  full review
A profile of the author.
by Food52 about Sri Owen's Indonesian Food   -  full review
A profile of the author.
by Food52 about Rice Book   -  full review
If you have a peanut butter lover in your life, they need this book. Or someone to make them the recipes from this book.
by Bake at 350 about Peanut Butter Comfort   -  full review
Interview with the author.
by The Washington Post about Spice Companion   -  full review
Very California. It will make you yearn for a Santa Monica Farmer’s Market… I’ll tell you that.
by Joy the Baker about On Vegetables   -  full review
Simplicity and knowledge and beautiful drawings. This book is approachable and inspiring and lays a strong, strong foundation.
by Joy the Baker about Salt, Fat, Acid, Heat   -  full review