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EYB Book Previews for Hardie Grant/Quadrille Titles

April 26 2018, 3 Comments

Our latest batch of EYB Book and Recipe Previews will impress ... read more

A concise guide to amari

April 26 2018, 0 Comments

Learn more about the bittersweet liqueurs... read more

Are pancakes set to be the next big food trend?

April 25 2018, 1 Comment

Yes, says Eater, who explains why pancakes are hot right now... read more

April 2018 Cookbook Roundup

April 24 2018, 0 Comments

If you thought March was a whopper of a month, wait until you see this month's releases ... read more

Eat Your Books Cookbook Club - April 2018

April 24 2018, 0 Comments

What's been cooking?... read more

A dessert desert on many menus

April 24 2018, 0 Comments

A former pastry chef makes the case for including dessert in restaurants... read more

You're going to love EYB Book Preview and EYB Recipe Preview

You will be able to see actual pages from new cookbooks - including recipes - to get a feel for the book before you purchase it... more

The cookbook from France's 'Jam Fairy' is still in print

Learn about Christine Ferber, who makes 180,000 pints of jam every year... more

Christopher Kimball's New Line with Kuhn Rikon, Milk Street The New Home Cooking and Sur la Table Gift Card - Giveaway

Kimball has been putting cookware to the test for years how does his cookware stack up? ... more

Latest Notes

Perfect classic Snickerdoodle recipe ... (pp. 22-23.)
by trudys_person about Snickerdoodles from International Cookie Cookbook
Wow, this is so easy and delicious! I made it because I didn't have any groceries in the house and had low expectations but it was so, so good.
by Lepa about Quick pasta and chickpeas (Pasta e ceci) from Smitten Kitchen
One of our favorites. We’ve made it several times and it’s always great. Makes a big batch, but that’s okay because the leftovers are wonderful too. Lots of ingredients, but pretty simple to throw together on a weeknight.
by bwhip about Katie's pasta salad from What Katie Ate: At the Weekend
Excellent grilled chicken recipe, with a very unique flavor profile from the marinade with lime juice, hot sauce and maple syrup. The grilling technique, using a hot and cold side of the grill, is spot on and produces great results. Haven’t yet tried the bean salad accompaniment, but the chicken was excellent.
by bwhip about Maple-lime grilled chicken legs with bean salad from Homegrown
The Aleppo pepper in this gave the tender crisp asparagus a wonderful flavor I squeezed on the optional lemon juice at the end and that gave it a nice bright pop.
by southerncooker about Perfect asparagus with garlic and salted olive oil from Dining In
I didn't make the cucumber, tomato, & fennel relish that went with this fish. No salt was called forthe recipe and I thought maybe because of the Parmesan. It does need a bit of salt.
by southerncooker about Parmesan-crusted tilapia with cucumber, tomato, and fennel relish from Gale Gand's Lunch!
I made a recipe and a half of this and the three of us devoured them. Delicious. Great side to go with fish.
by southerncooker about Salt and vinegar potatoes from At My Table
Quick, easy and delicious. I halved the recipe to serve two, used an orange bell pepper instead of the poblano and corn instead of flour tortillas.
by chawkins about Savory shrimp fajitas from Best of Fine Cooking: 101 Quick & Delicious Recipes, Fall 2004
Getting ready for next month's cookbook club with a review of the first Indian cookbook I ever owned. This is a favorite recipe from the book. Ginger and green beans is a natural winner. I began making it less often when I learned the Thai version with coconut milk added (Beef with string beans and fresh ginger from Keo's Thai Cuisine by Keo Sananikone). However, this version remains in my active repertoire for the versatility in what it will accompany.
by mjes about Green beans with ginger from Invitation to Indian Cooking
i did keep it kind of on the warm side. steamed the broccoli, sautéed the zucchini AFTER i cut into small cubes. used more almonds. use ALL the green pepper (i didn’t and wish i would have, it gives a nice crunch). more harissa in the salad part, we like it spicy!
by wjjjww about Pearl barley salad with harissa-spiced chicken from What Katie Ate
So glad I pulled out this old cookbook. It inspired me to make some old favorites from the recipe rather than from casual memory. For this, I made a few changes even when "following" the recipe. I used Napa cabbage for the green cabbage as I like the variation in texture between it and the purple cabbage. I used Japanese (kewpie) mayonnaise as that is what is usually in the house; I used a little less than called for. I debated over what curry to use. Given the age of the recipe, I assume that Madras was expected. However, I went to World Spice Merchant's Sri Lankan curry with its fennel seeds instead. A very tasty slaw for a crowd ... a big crowd. The drawback of the recipe is that the fennel and two types of cabbage make it difficult to scale down to the size of slaw I normally make.
by mjes about Fennel coleslaw from San Francisco Chronicle Cookbook
These were the best carrots we've had in a while!! I can't wait to make these again.
by lou_weez about Carrots with garlic, ginger, spring onion and smoked chilli butter from Gourmet Traveller Menus
You can't really go wrong with potatoes roasted in fat (I used duck fat) and the dukkah was great. I used oregano instead of dried thyme in the dukkah, as it's what I had on hand and I reduced the salt to 1 tbsp.
by lou_weez about Goose-fat roast potatoes with dukkah from Gourmet Traveller Menus
So simple, so delicious and oh so worth it!! The beetroot and horseradish cream was an earthy side note to the juicy roast.
by lou_weez about Beef rib roast with beetroot and horseradish from Gourmet Traveller Menus
I made one 20cm cake and while the taste was deliciously familiar, I unfortunately, overcooked it slightly. Oh well, I'd better try making it again.
by lou_weez about Victoria sponge with strawberries and white chocolate cream from Sweet

Latest Reviews does a gorgeous job synthesizing her own food experiences with the Southern kitchen know-how taught to her by her mother, grandmother, and great-grandmother.
by Food in Jars about Southern from Scratch   -  full review'll get to know standout recipes that'll make your baking legendary—teaching you a new technique, showing you how to turn an ingredient on its head...
by Food52 about Food52 Genius Desserts   -  full review
Unlike chewy, New York bagels, these are more bready and airy, so they’re better for scooping up dips...
by David Lebovitz about Jerusalem sesame bagels from Palestinian Table   -  full review
A profile of the author.
by The New York Times about Palestinian Table   -  full review
The lovable trim size, the sunny color palette, the inspired dishes featured using every possible kind of citrus… I loved everything about a giveaway.
by Chocolate & Zucchini about Simply Citrus   -  full review
Save time and money but more importantly make tasty meals by maintaining and using a well-stocked pantry.
by Eat Your Books about Art of the Pantry   -  full review
All the beauty and vibrancy of citrus in recipes that will not disappoint.
by Eat Your Books about Citrus: Recipes That Celebrate the Sour and the Sweet   -  full review
A collection of recipes that make Spanish cooking simple and foolproof with vibrant photographs throughout.
by Eat Your Books about Spanish Made Simple   -  full review
Read more about this stunning book in our review and author interview.
by Eat Your Books about Gather   -  full review
David Frenkiel and Luise Vindahl will have you making more healthy vegetarian food every day.
by Eat Your Books about Green Kitchen at Home   -  full review
This cookbook was the first to change my mind about vegan cooking - it's beautiful and approachable.
by Eat Your Books about Smith & Daughters   -  full review
This book is a baker's dream and one of my top books of 2016. Gorgeous photos, incredible recipes that are innovative and fun.
by Eat Your Books about Lamingtons & Lemon Tart   -  full review
Tessa Kiros never disappoints her books are as beautiful as they are full of wonderful recipes.
by Eat Your Books about Provence to Pondicherry   -  full review
Dalmatia is a vibrant journey with recipes to the Mediterranean Coast of Croatia.
by Eat Your Books about Dalmatia   -  full review
...she has a salad chapter with Cobb salads for all seasons. These aren’t your traditional Cobb salads, they are updated Cobb salads stuffed with all kinds of fabulous ingredients and flavors.
by Two Peas and Their Pod about What's Gaby Cooking   -  full review