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The history behind everyone's favorite chocolate and hazelnut spread

February 16 2019, 0 Comments

The Nutella origin story is fascinating... read more

Featured Cookbooks, Recipes, & the Latest EYBD Books & Previews

February 16 2019, 1 Comment

See the latest EYBD Book releases!... read more

Simply Hot Pots - EYBD Promotion

February 15 2019, 16 Comments

A Complete Course in Japanese Nabemono and Other Asian One-Pot Meals ... read more

Spice support: Ottolenghi's pantry essentials

February 15 2019, 0 Comments

What spices does the world's most beloved chef think you should have in your pantry?... read more

Cider's long and rich history

February 14 2019, 1 Comment

Learn about this often underrated beverage... read more

Gourmand Award food writing and media shortlists announced

February 13 2019, 2 Comments

It's really more of a long list, with over 215 entries... read more

Best of the best cookbooks 2018

Jane has sifted through hundreds of lists to find out the biggest cookbooks of the year... more

What's New with EYBDigital - Update

New titles, holiday incentives and a link to our EYBD page ... more

Looking forward to 2019 in Cookbooks

Get ready for another epic year of cookbooks!... more

Latest Notes

We thought this was really delicious. No problems with the texture being too soft, but we used brown rice so maybe that helped? It is a bit of a juggling act to get all of the components executed properly, since everything comes together at the last second, so I wouldn’t make this on a night when you are distracted. (Even though this is quick.)
by TrishaCP about Egg & salmon donburi from Simple
This is an incredibly easy loaf to make and the flavour is wonderful. I will be baking this again I'm sure.
by LadyCJKT about Earl Grey and honey loaf from Bread, Cake, Doughnut, Pudding
Surprisingly delicious, this has become a repeater in our house. Love the texture of the almonds on top.
by Mango725 about Yellow split peas with za'atar spiced almonds from Soframiz
Easy and tasty but way too sweet. Next time I’m going to use 3/4 of the sugar.
by Mango725 about Persian love cake from Soframiz
The hardest part of this chili is locating the urfa flakes and green chile powder. Otherwise, it's easy and relatively quick to make. Like most chilis, I think the flavor would improve if made ahead, but my family devoured it on the first night, so I'm not sure I'll ever know for certain.
by anya_sf about Turkey urfa chili from Zingerman's Bakehouse
Quick and wonderful. Keeps well to accompany your coffee all week+, and the kids loved it too.
by trmarvin about Chocolate chip mandelbread from Kosher Baker
Used frozen spinach. Very very good.
by SusanMargaret about Creamy garlic chicken spanakopita skillet from Serious Eats
One of the most outstanding cakes I've ever made, and this is coming from a houseful of people lukewarm on gingerbread. Don't worry if it won't unmold nicely for you, just serve it as a trifle with maple whipped cream (possibly even better).
by trmarvin about Gramercy Tavern's gingerbread from Smitten Kitchen
I liked this the first time I made it, noting that it's light and yummy with the walnuts and especially the dates. It's very lightly sweet on top. The second time I made it, it was just too boring for me, but if you're looking for a simple bread that is not at all sweet, you might really enjoy this.
by Analyze about Continental coffee bread from King Arthur Flour Whole Grain Baking
I was at a loss as to what to make for dinner tonight. So I grabbed a few cookbooks off the shelf and started thumbing through them until I found a recipe that did not require a quick trip to the grocery store. It was delicious and quick. Only change I made was to substitutes a large shallot for the onion, and Korean chile flakes for the red pepper flakes.
by Aggie92 about Korean-inspired chicken lettuce wraps from Skinnytaste Fast and Slow
I used Napa cabbage and loved this dish.
by Mtetpon about Stir-fried greens with dried shrimps (Bao xin cai chao xia pi) from Every Grain of Rice
Made with cabbage and works just as well! Delicious!
by iamthepiv about Shaved Brussels sprouts with poppy seeds, black mustard, and coconut oil from Season
Page 51. My go-to also! It's also delicious made with Meyer lemons. (It takes about 6.)
by trudys_person about The perfect lemon tart from Luscious Lemon Desserts
Made this again with some surimi I needed to use up instead of shrimp. Worked well!
by Yildiz100 about Kick-in-the-pants-spicy shrimp in chile-lime dressing (Aguachile de camarones) from Latin American Street Food
Foolproof method, really moist and tender crumb from the sour cream. Got rave reviews from my guests. New go-to marble cake recipe!
by Astrid5555 about Marble cake from Rose's Baking Basics

Latest Reviews

Easy to follow directions, step-by-step instructions and stunning photographs guide you to hot pot cooking.
by Eat Your Books about Simply Hot Pots   -  full review
Gnocchi, Solo Gnocchi is the book you need to master this pillowy Italian dumpling.
by Eat Your Books about Gnocchi, Solo Gnocchi   -  full review
...this small but mighty book guides aspiring bakers from starter to warm, aromatic finish. After you master the four core recipes, there are variations for each to add to your baking repertoire.
by Eat Your Books about Baking Artisan Bread with Natural Starters   -  full review
Sure, they’re classic. But in the end — especially with so many other cookie options out there — they aren’t very memorable.
by The Kitchn about Original Nestlé® Toll House® chocolate chip cookies from Very Best Baking   -  full review
I loved the contrast between the crispy edges and the super-soft, chewy, dough-like center...the chips rise above the tops of the cookies, allowing the chocolate to take center stage.
by The Kitchn about Soft and chewy chocolate chip cookies from MarthaStewart.com   -  full review
I was, well, less than impressed with the results. Reducing the butter yielded cakier cookies that lacked tenderness, and because they barely spread in the oven, there were no crispy edges in sight.
by The Kitchn about Magnolia Table chocolate chip cookies from The Kitchn   -  full review
A must-read for anyone who wishes to tackle the cassoulet.
by Eat Your Books about Cassoulet   -  full review
Be inspired by The Jewelled Table to cook, eat and entertain the Middle Eastern Way - "what's mine is ours".
by Eat Your Books about Jewelled Table   -  full review
Join Maggie as she says her journey to learn to love herself and find a new way to food.
by Eat Your Books about New Way to Food   -  full review
Fresh and exciting recipes from Boston hotspot MeiMei fill this debut cookbook from the Li siblings.
by Eat Your Books about Double Awesome Chinese Food   -  full review
Bestia mixes refinement with rustic Italian cooking to deliver fresh, beautiful dishes that anyone can master.
by Eat Your Books about Bestia   -  full review
Lindsay-Jean's zero-waste cooking knowledge and recipes will transform how we cook every day.
by Eat Your Books about Cooking with Scraps   -  full review
Half cookbook and half tale of her process towards better health and self-discovery, this book is bursting with good food and inspiration. Many of the recipes are plant-based...
by Food in Jars about New Way to Food   -  full review
Pie has never looked so incredibly exciting. Read Jenny's interview with the authors of The New Pie.
by Eat Your Books about New Pie   -  full review
Travel with the authors to experience the flavors of Spain, Portugal, Italy and beyond...
by Eat Your Books about Eat at the Bar   -  full review