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More with Less by Jodi Moreno

August 20 2018, 14 Comments

Whole food cooking made irresistibly simple ... read more

Buyer beware when it comes to cookbook safety

August 19 2018, 4 Comments

As the recall of a popular cookbook proves, you shouldn't rely on the author to give you safety advice... read more

August 19th Cookbook Kindle Deals

August 19 2018, 0 Comments

What cookbooks are on sale this week?... read more

Wild Bread - Flour - Water - Air

August 18 2018, 58 Comments

Sourdough reinvented ... read more

Cookbook author James Villas dies at 80

August 18 2018, 0 Comments

A native of Charlotte, North Carolina, he was a respected authority on American cuisine... read more

Featured Cookbooks, Recipes, and the Latest EYBDigital Previews

August 18 2018, 0 Comments

Check out this week's round-up!... read more

You are going to love EYB Digital

Would you like to receive a digital copy of a cookbook when you pre-order the hard copy? Find out how ... more

Celebrating another milestone

Hip, hip, hooray to our indexers for reaching 8,000 books indexed in the EYB Library... more

What to look for this Cookbooktober 2018

Hot titles coming this Fall ... more

Latest Notes

OK, nothing that exciting. I used some fresh made tomato sauce instead of jarred. I feel like it would be improved by flouring the fish fillets before browning in butter and adding some other element—perhaps olives and/or capers.
by nicolepellegrini about Fish Provençal from Fish Food (Chunky Food series)
I've seen (and made) numerous variations on this recipe before (oven-roasted cauliflower with garlic, lemon and cheese). Wanted to try this one because of the addition of capers, which did add a nice briny note to the dish. I did adjust some of the amounts as 3 tablespoons of capers seemed way too much for one head of cauliflower, as did an entire cup of grated Parm cheese. The author mentioned not actually liking cauliflower until finding a version of this dish online herself, so I'm wondering if the excessive amounts of those ingredients were to "hide" a main ingredient she still didn't really like the flavor of? Also the oven temp & time here didn't really result in a good browning/roasted finish as I've gotten from other versions of this dish cooked at a higher temperature. So, not sure this is a repeater.
by nicolepellegrini about Roasted cauliflower with lemon, garlic, and capers from Not Your Mother's Casseroles
Good! Need a lot of stuffing per noodle or it's overwhelming
by VeryVigario about Feta and spinach lasagna rolls from Fix, Freeze, Feast
When you don’t want to bother making ice cream with eggs, this is a perfectly good vanilla ice cream. I’ve made it many times.
by stockholm28 about Vanilla ice cream, Philadelphia-style from Perfect Scoop
This was a very flavorful torta. You start by making a green pipian sauce. I used fresh hoja santa (just less than a cup) rather than the specified dried, and I only used two serrano chiles, seeds and all, rather than the four called for in the recipe. I made this the day before (a Sunday) since it was planned for a weeknight, and then just needed to heat it up with already cooked chicken and build the sandwiches. I wasn't a huge fan of the refried beans here (maybe I would feel differently if I had added more chiles?), which are supposedly needed to keep the tortas from becoming soggy. I felt like my sauce was thick enough that the sandwiches would have been fine regardless.
by TrishaCP about Tortas with chicken in green mole (Tortas de pollo en pipián) from Tacos, Tortas, and Tamales
Very mild curry. I used 3/4 t of agave nectar instead of 1t of honey, half water and half chicken broth instead of the chicken bouillon cube in the curry paste and put in a small cut up tomato instead of the tsp of tomato purée.
by chawkins about Pukka yellow curry from Save with Jamie
This had a lovely fresh taste. Couldn't find spinach fettucine which would have been a nice touch visually, & added a little taste nuance, but regular worked fine. I only used half the amount of canned tomatoes & 3/4 lb fettucine, which turned out to be plenty for 3 people. Great with a simple salad.
by Nancith about Shrimp Provençal from Not Your Mother's Weeknight Cooking
This was so good! As others have noted, a great combination of flavours here with the sweet potato, feta and sage. I added three hot Italian sausages, cut into chunks, prebroiled with the sausage juices, and also topped the casserole with rye breadcrumbs.
by Frogcake about Sweet potato macaroni cheese from Simply Nigella
I couldn’t find oat flour, but it didn’t seem to matter. These are awesome! Like the best part of banana bread - the crunchy top when it’s fresh!
by Lsblackburn1 about Banana bread snickerdoodles from BraveTart
I did my eggplant in the oven on 450 for about 15 minutes. Saved time and mess and was delicious!
by yellowbird531 about Soba noodles with aubergine and mango from Plenty
It seems like I had the same problem that I've seen going around online-- totally underdone in the middle. Followed to a T and they taste good, just very gooey.
by yellowbird531 about White chocolate butterscotch blondies from BraveTart
Bright and naturally sweet tasting thanks to the celery and carrots. Prepared with fresh summer Jersey tomatoes instead of canned.
by nicolepellegrini about Simmered tomato with aromatics from Pasta: Every Way for Every Day
The flavor of the pork shines through which is nicely complimented by the spice rub.
by twoyolks about Grilled baby back ribs, French style (Côtes de porc grilée) from French Grill
Really nice way to simply cook zucchini. The recipe doesn't say how thin to slice the zucchini but I cut them about 1/4" and that worked well.
by twoyolks about Pan-roasted zucchini from Think Like a Chef
After baking for 20 minutes with a half recipe, the zucchini was far from cooked through.
by twoyolks about Richard-Lenoir Market zucchini-tomato gratin from Paris Cookbook

Latest Reviews

Stunning, easy, approachable and delicious - what more could you ask for?
by Eat Your Books about More with Less   -  full review
The Easy Thai Cookbook is a great introductory cookbook for anyone keen to learn Thai cooking...There are ambiguities in the ingredients for some recipes.
by Kavey Eats about Easy Thai Cookbook   -  full review
...focuses on preparing delicious, nourishing meals to to fuel athletes and active home cooks alike.
by Food52 about Run Fast. Eat Slow.   -  full review
Each chapter starts with recipes featuring raw vegetables at the start of their season. As weeks progress, he ups the ante with grilling and steaming, then moves on to sautés, pan roasts, braises...
by What's Gaby Cooking about Six Seasons   -  full review
Announced for Cookbook Club Month 15.
by What's Gaby Cooking about Six Seasons   -  full review
It demystifies the process of pressure canning and makes it accessible to canners of all stripes. It offers up a full range of pressure canning possibilities.
by Food in Jars about Modern Pressure Canning   -  full review
World-renowned chocolatier, Nathan Hodge, delivers all we need to know about chocolate with inspirational recipes to use the ingredient in new ways.
by Eat Your Books about Art and Craft of Chocolate   -  full review
Picked for Food52's December 2018 Cookbook Club.
by Food52 about Feast   -  full review
Picked for Food52's December 2018 Cookbook Club.
by Food52 about How to Eat a Peach   -  full review
Picked for Food52's November 2018 Cookbook Club.
by Food52 about Shaya   -  full review
Picked for Food52's November 2018 Cookbook Club.
by Food52 about Ottolenghi Simple   -  full review
Picked for Food52's October 2018 Cookbook Club.
by Food52 about Polpo   -  full review
Picked for Food52's October 2018 Cookbook Club.
by Food52 about Essentials of Classic Italian Cooking   -  full review
The L. A. foodie's dream cookbook with recipes from the best spots in Los Angeles.
by Eat Your Books about L.A. Cookbook   -  full review
Amanda Ruben delivers a fresh, modern take on Jewish cooking.
by Eat Your Books about Feasting   -  full review