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Good Eats: Reloaded heading to Cooking Channel

September 19 2018, 0 Comments

Alton Brown provided an update via Facebook... read more

Bonnie Benwick on downsizing a kitchen

September 18 2018, 1 Comment

Due to a recent move, food writer Bonnie Benwick did the unthinkable - downsized her cookbook collection... read more

Cooking in Color - EYBD Promotion

September 18 2018, 21 Comments

Happy publication day to Cooking in Color ... read more

Vancouver Eats - EYBD Promotion

September 18 2018, 17 Comments

Happy publication day to Vancouver Eats! ... read more

September 16, 2018 Kindle Cookbook Deals

September 16 2018, 0 Comments

What cookbook deals are available this week?... read more

Mastering Pizza - The Baking Steel

September 16 2018, 56 Comments

Master pizza with Marc Vetri and the right tools ... read more

What's New with EYBDigital

More titles added to EYBDigital book... more

When a cookbook doesn't live up to expectations

How many disappointments before you give up? ... more

What to look for this Cookbooktober 2018

Hot titles coming this Fall ... more

Latest Notes

This dish is utterly simple, yet I found I quite liked it. I don't often eat zucchini raw, but when thinly sliced and salted it retains a pleasant crunch and fresh flavor, pairing well with the sesame. I used small yellow zucchini, and mixed the leftovers with plain cold soba noodles and some ginger soy dipping sauce, and it was delicious.
by Rutabaga about Zucchini coins with roasted sesame (Zukkini no karupaccho) from Japanese Farm Food
I made this dipping sauce to serve with tempura shrimp from the freezer. It was just right - tangy, gingery, salty (but not too salty), with just a hint of sweetness to keep it from being overly sour. It's also great stirred into cold soba noodles, and would be a nice over a rice bowl, with veggies... the options are almost endless.
by Rutabaga about Ginger-soy dipping sauce from Cook's Illustrated Cookbook
This is a tasty, easy dish to make. I left out the tofu and served it as a side dish together with a variety of simple Japanese-style dishes. As Swanson notes, the black sesame paste has a number of uses - massaged into vegetables, as topping on a rice bowl, etc.
by Rutabaga about Black sesame otsu from Super Natural Every Day
Supper Club menu: Salads: Little Gems and Cabbage with Pickled Turnips and Lemony Tahini Dressing, p. 80, 23, and 22 Burrata with Tangerines, Shallots, and Watercress, p. 95 Main: Turmeric Roasted Lamb Shoulder and Carrots with All the Fixings, p. 235 Accompaniments: Salsa verde, p. 21 Preserved Lemon Labne, p. 27 Sour Cream Flatbread, p. 137 Beet Pickled Turnips, p. 23 Sides: Cumin Roasted Cauliflower and Dates with Tahini and Pine Nuts, p. 51 Grilled Eggplant Dressed with Garlicky Walnuts and Lots of Basil, p. 68 Dessert: Frozen Blackberries and Labne with Honey, p. 266
by DKennedy about Dining In
This was a good way to use up some peaches that were disintegrating on my counter. They were so soft I wasn't able to peel them correctly and that turned out to be just fine. I misread the recipe and added the cinnamon to the batter instead of on top and that was also fine. I also used about 1/4 cup less sugar for the topping/sugar layer and the cake was still pretty sweet. Like the other poster, if I made this again I'd add some cardamom, ginger or nutmeg. The cake was very nice as published but I always like more spice in my cakes.
by Lepa about Fresh peach cake from Food Network Magazine, June 2011
I have a lot of lemon verbena in my garden, so I decided to give this a go. I liked being able to make various pieces of this cake over a couple of days. The meringue was a massive pain... waiting for those stiff peaks and mixing it with the custard was tedious and the result just didn’t really feel all that special.
by EmilyR about Raspberry-lemon verbena meringue cake from Last Course
p 243 A really good version of this classic dish. Lots of ways to adapt. I didn't add honey and I used farfalle. I added thin strips of leftover steak on top. A crowd-pleaser!
by Laurendmck about Peanut sesame noodles from Gourmet Cookbook
I'm torn on this tart. While the flavors were great & the crust turned out quite well, the proportions were off. It was annoying how imprecise some quantities were & how much the filling/ dough ratio didn't work out. First, the dough had a huge overhang on a 9.5" tart pan & I didn't even roll it as thin as it could go. But, I figured it'd be fine. Moving on to the filling: for the squash, you're just told to use a large butternut in the book, but if you follow the online link, you see that the author suggests 850 g (which was a 1/2 squash for me). So, that's good. Then she tells you to saute the squash/kale mixture for "a couple of minutes". Well, the amount looked *massive*/not cooked down at all, so I ended up cooking for 15-20 minutes & it shrunk by almost half. Once I combined the milk/eggs with the veg, I was left with 1/2 again as much as I needed to fill the tart. So, a DEEP 9.5" tart pan OR an 11" one. I made a 2nd tart with the remainder & assorted odds/ends I had on hand.
by sosayi about A light tart of butternut squash and kale from Modern Way to Eat
What is awesome about this is that it's really easy and you don't have to wait for the dough to rise or anything that requires splitting up the day with making this recipe. Making larger ones and cutting seemed easier to me. The recipe takes about 15-20 min of prep max plus baking time on top of that.
by mfranklin125 about Georgian cheese pies from Roast Figs, Sugar Snow (Updated Edition)
This is a good basic recipe, but definitely lacking in spices; I added considerably more than specified, and some people still complained it wasn't spicy enough. Bonus: I completely forgot to add the mint at the end.
by veronicafrance about Mallorcan lamb stew with dried fruit (Cordero a la Mallorquina) from New Spanish Table
Everything seemed fine until I tried to turn this out onto a serving plate. It just didn't loosen up, so I ended up with a tasty but messy mass of caramel, apple, and buttery crust. Not sure what I did wrong... but willing to try again, maybe with Julia Child's recipe?
by infotrop about Tarte Tatin from Cook's Illustrated Cookbook
Since we aren't fans of sweet peppers, I omitted those and added celery for some crunch.
by infotrop about Kung pao cauliflower from The Kitchn
Make a half recipe. One kilo of onions won't fit in my largest pan! Pretty good but the batter was really dry, leading to a pasty interior. It was so thick it was more of paste that had to be scraped forcefully off the spoon onto the pan, but I stuck with it, as is, just to be faithful to the recipe the first time around. Next time add more water to achieve a texture that can be called a batter (even if thick) rather than dough. At least twice as much.
by Yildiz100 about Baked onion bhajis (Pyaz ke pakore) from Fresh India
This is easy and it IS less mess, plus you make as much as you immediately need.
by MarshaG about How to roast garlic without the mess from Fine Cooking
Disappointing. Bland, even after adding a few dried hot chilis during cooking and topping with lime juice. It could use much more spice/seasoning and a broader assortment of vegetables...general technique might be useful, though...
by Auxilia about Thai Summer Squash Curry

Latest Reviews

Get a Free 40-Page Bonus Pack including a 4-Week Dinner Plan Plus 3 New Bonus Recipes with Pre-Order.
by Skinnytaste about Skinnytaste One and Done   -  full review
The book is organized into seasonal, stress-free, affordable menus, each with accompanying suggestions on how to prep the meal ahead of time and repurpose any extra food.
by The Kitchn about Now & Again   -  full review
The Food Gays take plant-forward recipes (with meat sometimes) and turn them into art. Learn their tips and tricks for making your plates sing.
by Eat Your Books about Cooking in Color   -  full review
Vancouver Eats is a stellar collection of recipes from the city's best restaurants. The Cooks & Eats series from Figure 1 are among my favorites.
by Eat Your Books about Vancouver Eats   -  full review
Vetri is the Master of Pizza, Pasta and all things Italian - he effortlessly guides you through the process of pizza in this beautiful title.
by Eat Your Books about Mastering Pizza   -  full review
Everything for Brunch from the folks at Cook's Illustrated
by Eat Your Books about All-Time Best Brunch   -  full review
Over 100 recipes for dinner when it is just the two of you.
by Eat Your Books about All-Time Best Dinners for Two   -  full review
Barrister turned restaurant chef, Nisha, delivers signature dishes from her Mowgli empire.
by Eat Your Books about Mowgli Street Food   -  full review
Natalie Morales delivers 125 recipes that will keep your satisfied and healthy.
by Eat Your Books about At Home with Natalie   -  full review
In this cookbook, Lo outlines over a hundred recipes which take less than 30 minutes to make and yield enough to feed one.
by The Kitchn about Solo   -  full review
Take a break from t...your regularly scheduled programming to pretend you're in a gorgeous barn in the Hamptons surrounded by hydrangeas, making slow-cooked truffled scrambled eggs.
by The Kitchn about Cook Like a Pro   -  full review
Cal Peternel thinks we should eat the way that people have been eating forever: veggie-forward dishes seasoned with a little meat and fish (i.e., pancetta and anchovies).
by The Kitchn about Almonds, Anchovies, and Pancetta   -  full review
Within these pages are 75 recipes for family-friendly dishes from almost every culture: chipotle pork tacos, matzo ball soup, pesto risotto, and more. The Instant Pot is truly a world traveler.
by The Kitchn about Comfort in an Instant   -  full review
Amidst her expert tips for cooking a four-course meal over an open flame, Glover takes her readers on a culinary adventure through the outdoors.
by The Kitchn about Wild   -  full review
Give yourself a little more time to make more art by relying on an at-home sous vide machine...Make delicious meals with minimal effort!
by The Kitchn about Sous Vide for Everybody   -  full review