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January 19 2018, 1 Comment

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

This week: Lasagna recipes, James Beard cookbook winners, cookbook previews and more

January 19 2018, 1 Comment

For inspiration for this week's roundup, I googled "most searched recipes". Near… read more

Behind the scenes at King Arthur Flour

January 19 2018, 1 Comment

The sudden boom in home baking came as a surprise to the… read more

Spice support: capers

January 19 2018, 1 Comment

I'm stretching the definition of spice a bit to include capers, but… read more

The Salmon Sisters – Cookbook Giveaway

January 19 2018, 1 Comment

Enter our US giveaway to win one of three copies of The… read more

Clarkson Potter – Ten Speed Baking Sampler

January 19 2018, 1 Comment

Giving credence to 2020's mantra "we are all in this together" Clarkson… read more

Looking forward to 2020 cookbooks

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

Food news antipasto

Have you seen the latest trend in bread? Apparently some people have… 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

This is a solid banana bread- not too sweet- but also not particularly exciting or special.
by Lepa about Banana bread from King Arthur Flour Baker's Companion
My pork chops were just about 1" thick so I didn't pound them. I substituted black bean garlic sauce + chili paste for the black bean chili sauce and Crystal hot sauce for Tabasco. Marinated 9 hours. Recipe didn't specify whether to brush the marinade off the chops before grilling, so I just removed excess and left a thin coating. Grilling time (5 min per side on medium heat) was spot on. Served with mashed potatoes (not as buttery as the recipe in the book) and snap peas. Did not make the mustard and didn't miss it. These were so good, my husband asked me to make them again the next day (sadly, we were out of pork chops).
by anya_sf about Mongolian pork chops from Mustards Grill Napa Valley Cookbook
The Calhoun (p 32) - A stiff drink disguised by the sweetness from St Germain and Cointreau - tasty - remind self to sip slowly.
by anya_sf about What Would Brian Boitano Make?
Hamburger Buns (page 94)......these were easy to halve (I made 6 slightly larger buns rather than 8), tasted great and are supposed to freeze well. I am very happy with the results!
by averythingcooks about Canadian Living: The Barbecue Collection
Blotting the pumpkin with paper towels was supposed to produce a thick batter, which it definitely did, and crisp waffles, which it did not - not even after the waffles had been held in the oven for a while. I liked the flavor and heartiness of the waffles, but won't bother blotting the pumpkin again. The thick batter was easier to scoop (rounded scone scoops) vs pour, so they didn't fill the waffle iron and I got 10 smaller waffles.
by anya_sf about Pumpkin spice waffles from Nutritious Delicious
This made a really nice "crisp on the edges, softer in the middle" cookie. I did add the chopped pecans (which I normally don't do) and we really liked the results.
by averythingcooks about Classic chocolate chip from Canada's Favourite Recipes
Super! As usual (thank you David!!), a keeper. ??
by adrienneyoung about Double chocolate bundt cake with chocolate glaze from David Lebovitz
This was fab, my four year old had seconds and ate it all! I only did 15 mins and could have used a little longer but still tasty as it was. We'll do this again!
by Hannaha100 about Oven-caramelized cabbage wedges from Kitchn
Used kirsch instead of calvados and added the grated rind and juice of an orange. Very summery and tasty. Served with vanilla ice cream. Lovely way to end a meal on a very hot day.
by Pamsy about Hot cherries with calvados from Real Fast Puddings
The basil vinaigrette is really delicious with this. It's a nice, easy summer dish as appetizer or main course. We use fresh Romaine lettuce from the garden in place of the arugula.
by bktravels about Arugula salad with white beans and shrimp from Lettuce in Your Kitchen
This was really delicious. Very adaptable (added a poblano, added a bell pepper), and the dressing is tangy and fresh. Very nice accompanied by avocado (what isn’t?)
by deboChicago about Millet and sweet corn salad with poblano chiles, grape tomatoes, and cilantro from Whole Grains for a New Generation
This is a new favourite. I did not have the correct pan, so I used a Bundt pan and a mini loaf pan. Came out beautifully. The spices blended beautifully with a coffee, a glass of mellow red wine, and a cup of jasmine tea. I had to bake 10 minutes longer I think the bourbon notes play very softly in the background against the spice so there is an overall perfect balance.
by cadfael about Bourbon honey cake from Cooking for Jeffrey
Fine if you leave out oil
by Miscdebris about White truffle forest mushroom pâté from Smith & Daughters
you need to become a member to see this recipe.
by ingriddeheer about Dutch butter cake (Boterkoek) from Christopher Kimball’s Milk Street Magazine, Nov/Dec 2017
Delicious. The perfect crumb.
by e_ballad about Banana cake (keeps well) from Ladies, a Plate

Latest Reviews

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
.....homespun rustic dishes with the feel of elevated cuisine to our table served up with stunning photographs...
by Eat Your Books about Full Moon Suppers at Salt Water Farm   -  full review
Best cookbooks of 2009 plus interview with Paula Wolfert.
by Cooking with Amy about Mediterranean Clay Pot Cooking   -  full review
Best cookbooks of 2009
by Boston Globe about Mediterranean Clay Pot Cooking   -  full review
Just as spectacular as Hartwood, Werner draws us to the flame sharing his genius of cooking with live fire.
by Eat Your Books about Outdoor Kitchen   -  full review
...bask in the spirit of the Hartwood restaurant, make the recipes at home and be transported to the heart of the Yucatan.
by Eat Your Books about Hartwood   -  full review
Julie Jones does it again with another beautifully packed cookbook that will inspire any level of baker.
by Eat Your Books about Pastry School   -  full review
145 recipes that update classic French techniques and dishes to reflect how we cook, shop, and eat today, this will be another keeper on our cookbook shelves
by Eat Your Books about Dinner in French   -  full review
...delivers 60 vibrant recipes proving that Asian roadside barbecue is just as easy, delicious, and crowd-pleasing as American-style backyard grilling
by Eat Your Books about Flavors of the Southeast Asian Grill   -  full review
Flavor packed recipes that any food lover will enjoy.
by Eat Your Books about Plants-Only Kitchen   -  full review