Gift Eat Your Books!

Buy Now

Food news antipasto

January 19 2018, 1 Comment

Running out of things to watch in your Netflix or Amazon Prime… read more

Kindle Cookbook Deals

January 19 2018, 1 Comment

Check out this week’s cookbook deals! Please note these deals may expire… read more

Hats off to grocery workers

January 19 2018, 1 Comment

Due to the pandemic, I have finally succumbed to doing some of… read more

Storecupboard Vegan – Cookbook Giveaway

January 19 2018, 1 Comment

Enter our giveaway to win one of three copies of Storecupboard Vegan… read more

Cookbook Shelf and Kitchen Detective for Hire

January 19 2018, 1 Comment

Today, I came across an article in the NY Times, "The Celebrity… read more

This week: Recipes for peaches and taking care of yourself, cookbook giveaways and EYBD Previews

January 19 2018, 1 Comment

Instagram famous Leslie Jordan begins almost every video with "hello fellow hunker… read more

Looking forward to 2020 cookbooks

While the last twelve months have provided a great deal of enjoyment… more

Food news antipasto

Running out of things to watch in your Netflix or Amazon Prime… more

Ideas on how to make EYB work better for you

While many of us are isolating, working from home, helping our kids… more

Latest Notes

Got some nice beets in my farm share so made this for daughter and my lunch. Delicious and the dressing is perfect on this combination and I think would be good for other uses as suggested in book. I couldn't find just argula so I used an argula mix. Instead of making the herb cheese I use a log of goat herb cheese.
by southerncooker about Lemony roasted beets and arugula with herb cheese from Cooking with Love
OMG. I made this last night. It is so good and so easy. It’s like a lovely creamy gelato. I didn’t have espresso or coffee liquor so I used vodka. At first the vodka taste seemed a little too evident but after freezing, the vodka taste dissipated and deep dark espresso shone through.
by Marsaluna about One-step no-churn coffee ice cream from Nigella.com
I will make this over and over again. The pita chips were amazing, and will be good with any dip.
by rspoonbill about Fattoush from Milk Street: Tuesday Nights
A very tasty way to make asparagus to serve with Asian food. Similar to Chris Kimball Milk Street's sweet-and-spicy ginger green beans.
by valbe about Thai style asparagus from Charmaine Solomon's Encyclopedia of Asian Food
I made this based on the previous notes and I was not disappointed. Definitely a winner!
by valbe about Sweet-and-spicy ginger green beans from Christopher Kimball's Milk Street
Delicious even without the pastry crust. Quick and easy using the weight measurements for the crumble topping.
by valbe about Autumn peach, blueberry, and raspberry crumble tart from 30 Years at Ballymaloe
These were really juicy and tasty. I forgot to squeeze the moisture out of the zucchini. Even so, burger mix held together very well. I would tone down the tarragon by half; it was good flavor, just a little too much. The mayo mix is too thick to process in a blender. We felt there was enough herb taste in the burgers, so plain mayo would be good substitution. We also used red onions in lieu of spring onions with good results.
by wkhull about Green goddess zucchini turkey burger from Closet Cooking
These were a hit! The recipe said it makes 12 but I 8 so they were a little bigger because i was using them as a side and not an appetizer. I added some extra garlic but otherwise stuck to the recipe. I will absolutely be making them again.
by eroachTN about Leek-and-mushroom croquettes from Food & Wine Annual Cookbook 2011
Fantastic recipe for chicken sandwiches. Lovely crunch and a bit of zip from the spices. Looking forward to having these again (and again).
by bwhip about Fried chicken sandwiches from Cook Like a Pro
I've made this one before (previous version from Melissa Clark), and it's always great. I think about half the dressing quantity would be fine, as this seemed like far too much to me.
by bwhip about Charlie Bird's farro salad from Cook Like a Pro
Loved these. Made homemade honey wheat bread for the toast, and the entire combination was just sublime.
by bwhip about Smoked salmon tartines from Cook Like a Pro
There's an aspect to making this that is like a science experiment. I assembled the ingredients in a jar a let it sit in my closed garage (in the summer) for about 20 hours. This produces a very thick and slighty tangy cream which I used for two recipes in the book (Fresh corn chowder with roasted peppers (5 stars!) & Roasted peppers with onion and herbs (also good)). I'd make this again when called for.
by billcranecos about Homemade thick cream (Crema espesa) from Authentic Mexican, 20th Anniversary Edition
Easy and great sauce. I made it to go with the Barbecue prawns in this cookbook.
by nicolepellegrini about Caribbean salsa verde from Caribbean Food Made Easy with Levi Roots
Simple and delicious. I cooked under my broiler instead of grilling.
by nicolepellegrini about Barbecued prawns from Caribbean Food Made Easy with Levi Roots
Another raw vegetable salad with the familiar elements from this book (cheese, nuts, mint, bread, etc.) But very good. This was basically like a panzanella salad with fresh corn.
by nicolepellegrini about Corn and tomato salad with torn croutons from Six Seasons

Latest Reviews

What I particularly like about the book is how many diverse dishes you can make with a relatively small larder of Japanese ingredients such as miso paste, soy sauce, rice vinegar, mirin, sake...
by Kavey Eats about Japanese Food Made Easy   -  full review
Summer Kitchens is a stunning trip to Ukraine that is unique and something to be treasured.
by Eat Your Books about Summer Kitchens   -  full review
..talks the home baker through everything from starters, flours, and hydration, to kneading, shaping, rising, scoring and baking, explaining how to achieve the perfect crust and crumb.
by Eat Your Books about Super Sourdough   -  full review
The dishes are simple but elegant. The brilliance is ...recipes and detailed instructions that make our family and friends feel loved and cared for without causing the host undue stress and anxiety.
by Eat Your Books about Table for Friends   -  full review
...a beautiful escape that capsulizes the simple beauty of Sardinia – food, people, and gorgeous scenery.
by Eat Your Books about Bitter Honey   -  full review
Venetian Republic is another example of a cookbook that senses your culinary/travel dreams and guides you to make them come true in your own kitchen.
by Eat Your Books about Venetian Republic   -  full review
There are cookbooks that weave their magic so beautifully around our hearts that we are forever changed. Carpathia is such a book.
by Eat Your Books about Carpathia   -  full review
..The title’s 50 authentic Italian recipes, from nutritious purees to a child’s first carbonara, couscous, and pizza, have been double-tested
by Eat Your Books about Silver Spoon: Recipes for Babies   -  full review
...features more than 200 recipes for Italian vegetarian dishes, with a particular emphasis on healthy meat-free options for appetizers, main dishes, salads, sides, and dessert
by Eat Your Books about Vegetarian Silver Spoon   -  full review
Whether your preference is a Texas sheet cake or Mississippi mud pie (or maybe both), this chocoholic’s guide will pave your way to chocolate perfection.
by Eat Your Books about Everything Chocolate   -  full review
...a treasure trove of recipes from London’s Margot Bakery and a stash of flour that brings me comfort
by Eat Your Books about Modern Sourdough   -  full review
Aaron Turner's ode to all things hot chicken from those hidden gems come greatness.
by Eat Your Books about Hot Chicken Project   -  full review
Learn the meaning of poultry nirvana with the chart-topping recipes in Wings and Things.
by Eat Your Books about Wings and Things   -  full review
... is stunning – filled with beautiful imagery, illustrations, and Ruhlman’s best from-scratch recipes.
by Eat Your Books about From Scratch   -  full review
A stunning cookbook filled with dreamy baked goods and inspiration.
by Eat Your Books about Aran   -  full review