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Featured Cookbooks & Recipes

December 9 2016, 0 Comments

See what we've been sharing on social media this week... read more

Items to avoid giving to your food loving friends

December 9 2016, 0 Comments

They will say 'thanks but no thanks' to these terrible foodie presents... read more

Gifts from the kitchen

December 8 2016, 1 Comment

which for many of us, means gifts from the heart... read more

Cookbook Gift Guide for New to Advanced Cooks

December 8 2016, 0 Comments

From beginner to accomplished we have the cookbooks for you... read more

The Swiss cheese of your dreams

December 7 2016, 2 Comments

A look at a rare Gruyère produced in small batches high in the Swiss Alps ... read more

Cookbook Gift Guide for Bakers

December 7 2016, 1 Comment

On your mark, get set, bake!... read more

Buy a gift certificate and win a free lifetime membership

Give a gift of an EYB membership and win your own free membership for the rest of your life!... more

Roasting vegetables wasn't always popular

It might be hard to imagine life without them, but delicious, crisp-on-the-edges-tender-in-the-middle roasted vegetables are a fairly recent phenomenon... more

How many kitchen gadgets is too many?

The lament of an old-fashioned home cook by Keith Blanchard may hit too close to home for comfort... more

Latest Notes

Good to send off with a kid to their first apartment.
by DKennedy about 200 Skills Every Cook Must Have
So easy and delicious -- basically a bit of a fancier grilled cheese. I usually use extra pesto and sun-dried tomatoes. And I've also substituted mozzarella cheese and various breads.
by Christine about Grilled goat cheese sandwich from Love Soup
This is a substantial salad, and really can serve as a main course. Only make it when best quality heirloom tomatoes and fresh burrata is available.
by DKennedy about Heirloom tomato salad with burrata, torn croutons, and opal basil from Sunday Suppers at Lucques
We enjoyed this. I think it could use a little more sweetness perhaps 1.5 tsp instead of 1. Also we squeezed limes and topped with scallions. Even my 2 year old liked it!
by meggan about Hot and sour soup from Leite's Culinaria
This is basically creamed spinach with some onion. The onion doesn't add a lot of flavor.
by twoyolks about Spinach braised with onions (Gratin d'épinards aux oignons) from Mastering the Art of French Cooking, Volume Two
Despite the large amount of dried chiles in this, the flavor is more muted than I'd like.
by twoyolks about Tomato and chile salsa (Salsa roja) from Saveur Magazine, Aug/Sep 2012 (#149)
I used citrus juice and these just didn't have that much flavor. The sugar isn't quite hard enough for a lollipop when it cools. It's a bit tacky and bends instead of shatters.
by twoyolks about Lollipops from Good Cook: Candy
I didn't plan ahead so did not let the dough chill overnight. They still seemed to work fine with just one hour's chilling and tasted very good. The combination of ground almonds, chopped toasted almonds and Amaretto gives a pronounced almond flavor (a plus in my opinion). Anything that contains almonds and chocolates goes on my favorite cookies list. (Jane)
by WFPLCleanEating about Italian chocolate-almond cookies from Ancient Grains for Modern Meals
I didn't have kamut so used farro. Soaking the farro ahead made the grain softer and more digestible. I really like the combination of ingredients in this salad and it looks very attractive with the pomegranate on top. (Jane)
by WFPLCleanEating about Kamut salad with carrots and pomegranate from Ancient Grains for Modern Meals
Delicious way to use up a half container of ricotta. The frittata was moist, but not wet, and quite light. I used thyme because that's what I had but any fresh herb would work nicely. Next time, I'll reduce the salt (fine sea salt) a bit.
by Zosia about Ricotta frittata from Vegetarian Cooking For Everyone
Easy and flavourful side dish. I omitted the foil covering and doubled the green beans...everything was perfectly cooked and beautifully caramelized in the time given.
by Zosia about This spud's for you: simple, roasted potatoes with green beans and onions, tossed in balsamic vinegar from Crazy Plates
This was exceedingly easy and very tasty - the eggplant pickle was well worth it. Would make again.
by debkellie about Roast Moroccan chicken with chickpea chips, egglant pickle and parsley salad from Australian Gourmet Traveller Magazine, March 2011
Simple and quick to make with excellent taste.
by Rinshin about Braised mussels with tomato, chilli and olives (Cozze alla Siciliana) from Italian Food Safari
This was interesting and different. Used barley rather than amaranth because that's what I had; required about 10 minutes longer cooking time.
by wodtke about Curried lamb shank, amaranth & chickpea soup from Delicious Magazine (Aus), July 2016 (#161)
Delicious. Quantities and times are not given in the recipe; if it will help anyone out, here's what I used: one chopped onion, one chopped carrot, 10 oz sliced mushrooms (quartered would be better) cooked in butter, 2 T tomato paste, 2 cups chopped leftover turkey, full pint container of quality mushroom gravy (giblet gravy would be better), lots of mash, panko crumbs dotted with butter. Cooked 25 min at 400 in oven, let rest for 15.
by wodtke about Turkey's shepherd's pie from EAT at The New York Times

Latest Reviews

...features conversations with chefs and food authorities on the topic of creativity in the food world—food for thought, if you will.
by Food52 about something to food about   -  full review
It's a complicated melange of words, ideas, diagrams, and images that makes you think, but also keep turning pages in awe.
by Food52 about Studio Olafur Eliasson   -  full review part fascinating history of spices, part encyclopedia, part cooking companion, but the glory shots of each spice mean it's a pleasure to peruse...
by Food52 about Spice Companion   -  full review
Cuba! is full of the people and places the authors met and saw during their travels to Cuba...Their stories bring personality and joy to the recipes within...
by Food52 about ¡Cuba!   -  full review
While each destination is accompanied by recipes, it's the stories of people dedicated to their craft that captivates.
by Food52 about Far Afield   -  full review
...a compilation of recipes and images from well-known photographers...Some of the recipes are oddly good—Ansel Adams made eggs in the microwave with beer and sherry—while others wink and nod.
by Food52 about Photographer's Cookbook   -  full review
...a perfect title; story time from the Prices' travels; recipes untouched by time; and no end of absurd, wonderful photos.
by Food52 about Treasury of Great Recipes   -  full review fantastical and bizarre in every great way—anyone who loves surrealist art will love this one. The exotic, luxurious recipes are more poetry than method...
by Food52 about Les Diners de Gala   -  full review
If you get past the opulence, you'll learn—as our editor Amanda did—that the recipes are indeed quite cookable.
by Food52 about Del Posto Cookbook   -  full review
Each recipe in the book is tied to Twin Peaks thematically and in spirit, but the success of these dishes is not contingent on this thread.
by Food52 about Damn Fine Cherry Pie   -  full review
It wears the mask of being good-natured and welcoming, but—and though I doubt it intended to be—it ends up feeling needlessly exclusionary. It is less a cookbook than the private diary of fanatics.
by Food52 about Eat Like a Gilmore   -  full review
Author talks about the cover design of his book.
by Leite's Culinaria about Notes on a Banana   -  full review
Author shares links to press about her book.
by The Wednesday Chef about Classic German Baking   -  full review
This new cookbook is filled with the recipes Jeffrey and their friends request most like Brisket with Onions and Leeks, and Tsimmes...
by What's Gaby Cooking about Cooking for Jeffrey   -  full review
I refer to this book almost every week while doing my menu planning...a great option for anyone in your life who may be interested in shifting to more meatless meals.
by Annie's Eats about Complete Vegetarian Cookbook   -  full review