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Chef Jose Andres named 2018 Humanitarian of the Year

February 22 2018, 0 Comments

The James Beard Foundation announced the award yesterday... read more

February Cookbook Roundup

February 22 2018, 0 Comments

February sparks the beginning of a new cookbook season ... read more

February's Summary of the Eat Your Books Cookbook Club

February 21 2018, 0 Comments

See what's cooking in our online clubs... read more

Oh, sugar

February 21 2018, 0 Comments

How to cook and bake with raw sugars from around the world... read more

The Tivoli Road Baker - Michael James with Pippa James

February 21 2018, 29 Comments

Recipes and notes from a chef who chose baking ... read more

Chinese Soul Food - Hsiao-Ching Chou

February 20 2018, 36 Comments

A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More... read more

Cookbook Dreams

Is there a cookbook you wish would be written?... more

California fire relief effort aims to replace cookbooks

Some people lost everything in the devastating California wildfires, including cherished cookbooks... more

Looking forward to 2018

Upcoming titles to place on your radar ... more

Latest Notes

Very easy cake to make, and a rich, soft, chocolatey concoction. I used a good Callebaut baking chocolate for the cake, and a Lindt 70% cacao bar in the ganache and it's a decadent production. The cake is rich, rich, rich, with six eggs a large amount of butter, not too sweet and a large cake. I can see a local restaurant charging 12-14/slice and getting away with it. Solid 4.5/5.
by Tatiana131 about Betty's chocoholic cake from Baking Chez Moi
Part of the problem was probably doing this in the Instant Pot and the liquid didn't reduce. I reduced it the next day on the stove and added a little masa but still too thin for my taste. Flavor was pretty good, but I'm still looking for a new go-to chili recipe.
by babyfork about Short rib chili from Food52
This index is in progress; the recipes will be available shortly.
by Deborah about Delicious Magazine (Aus), March 2018 (#179)
Kristen Hartke (author) says this: The frittatas definitely do deflate. Now that I’ve been making them for a while, I think they are best when baked in silicone muffin cups, because they seem to hold the shape better and don’t get quite so wrinkly after they cool off.
by mfto about Mini Christmas frittatas from The Washington Post
Added ginger to the congee and it was very tasty! Might try ginger and garlic powder next time to eliminate lumps. Great base recipe with flexibility of toppings, will make again.
by nyb34 about Congee (Rice porridge) from veganheaven.org
I cooked the beetroot in the microwave - much faster.
by Milly184 about Jake's beetroot and sumac salad from Bite NZ
This recipe is all about the ingredients. If you have amazing fruit, tomatoes and cheese -- you can't go wrong. It takes virtually no time to pull together. We enjoyed it with proscuitto or salami and crusty bread. And a cold glass of rose. Pretty much my idea of a perfect summer meal.
by joyous about Burrata Caprese with peaches, tomato, and basil from Dinner
Tasty and quick. I served with lemon chicken thighs from Genius Recipes and felt like it was 3 side dish servings.
by joyous about Fried halloumi with spicy Brussels sprouts from Dinner
A recipe that's simple to follow but despite using good quality ingredients the result tasted of neither potato or parsnip. Just a fritter
by Ladyredspecs about Latkes from Jerusalem
I used Japanese eggplants and only two tablespoons of oil for a lighter version. I had some okra so added those to the pan as well. I did not make the shrimp. This is delicious. Definitely a make again.
by okcook about Spicy roasted shrimp with eggplant and mint from Dinner
Beef stew turned out delicious. I used ordinary beef stew and herb de provence. Sauce was a nice consistency. Cooked 35 minutes under high pressure in instant pot with 10 minutes natural release. Make sure your veggies are cut in big chunks.
by stef about Hearty beef stew from Pressure Cooker Perfection
I agree with others could use more apples in the pan size. I did add one more apple and would have been even better with more. I also used Granny Smith.
by southerncooker about Wintry apple bake with double ginger crumble from Smitten Kitchen Every Day
This is my kind of breakfast! I can't believe it took me so long to finally try this combination. I scaled it down to make a single serving using farro and spinach, and added a sprinkle of extra sharp cheddar at the end. It will be a snap to make again later this week with the leftover cooked farro. Yum!
by Rutabaga about Greens and grains scramble from Whole-Grain Mornings
Good but too much dressing and too much vinegar. Not for company as it looks more brown than the picture from the soy sauce and it isn't very attractive. Next time for this amount if salad use 1 tbs rice vinegar, 1/2 tablespoon lime juice, 1/2 tablespoon sesame oil, 1/2 of tablespoon soy sauce (NOT low sodium)
by Yildiz100 about Asian cabbage mango slaw from Skinnytaste

Latest Reviews

An excerpt from the book regarding guidance on on the six stages of fire, from spark to cold cinders.
by Food52 about Finding Fire   -  full review
Patricia shares 100 of her family favorites in her debut cookbook.
by Eat Your Books about Patricia Heaton's Food for Family and Friends   -  full review
Learn smoking techniques to add flavor and preserve foods in this beautiful book by Charlotte Pike.
by Eat Your Books about Smoking Hot & Cold   -  full review
The wait was worth it - Deb Perelman's second cookbook is just as lovely if not better than her debut offering.
by Eat Your Books about Smitten Kitchen Every Day   -  full review
Bäco is both approachable and elegant. Something as simple as his recipe for Salty caramel where he adds an essence of citrus is mind-blowingly delicious - I will never go back to regular caramel.
by Eat Your Books about Bäco   -  full review
The next best thing to attending a class at The Farm Cooking School is having this book.
by Eat Your Books about Farm Cooking School   -  full review
Healthy baking with soul from the blogger behind Chocolate for Basil.
by Books for Better Living about Black Girl Baking   -  full review
Hsiao-Ching Chou has written a Chinese cookbook that is approachable to any level cook. Ditch take-out and buy this book.
by Eat Your Books about Chinese Soul Food   -  full review
Chinese Soul Food, our April choice for the EYB Cookbook Club, is featured in the Denver Post along with two recipes.
by Denver Post about Chinese Soul Food   -  full review
Here the author has collected her most-loved recipes - dishes made for her friends and family, family classics or food inspired by her travels and favourite food-writers and chefs . . .
by Eat Your Books about Home Cook   -  full review
Author shares an excerpt from her book.
by Food52 about Baker's Year   -  full review
A glorious read with recipes what more can you ask for?
by Eat Your Books about Comfort Food Diaries   -  full review
Your side dish game will level up with this beautifully photographed cookbook with innovative and delicious recipes.
by Eat Your Books about On the Side   -  full review
An interview with the book's author.
by Ms Marmite Lover about By the Smoke and the Smell   -  full review
Take a culinary jaunt around the globe with Palate Passport.
by Eat Your Books about Palate Passport   -  full review