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Ruby Tandoh takes on the clean eating phenomenon

January 23 2017, 0 Comments

She notes that many popular bloggers-turned-cookbook-authors are now distancing themselves from the fad... read more

January 2016 - Cookbook Roundup

January 23 2017, 0 Comments

Take a look at the new books released this month... read more

Recipe hoarders

January 22 2017, 4 Comments

Are you stingy with your recipes or do you share with others?... read more

Author Article - Lisa Q. Fetterman

January 22 2017, 1 Comment

Learn more about sous vide from the author of Sous Vide at Home... read more

Cookbook Giveaway - Sous Vide at Home

January 22 2017, 20 Comments

Enter to win one of three copies ... read more

Stories about food and women

January 21 2017, 0 Comments

Indexed blog The Kitchn shares their favorites ... read more

What Makes a Good Cookbook

Cover to index and everything in between... more

Best online food writing of 2016

Food52 has put together a list of fascinating and entertaining stories, all available online... more

Looking back at 2016 in food

Including our top ten list of cookbook sample recipe collections... more

Latest Notes

Dear Alldayeveryday, Eat Your Books is not a website with recipes on it, but a website that indexes recipes that are elsewhere - in books, or on websites. So if a recipe is not on the internet (as this one appears to be) you will still have to buy or borrow the book to get the full recipe.
by wester about Chicken drumsticks with peppers and paprika (Cosce di pollo con peperoni e paprika) from Lidia's Mastering the Art of Italian Cuisine
I enjoyed this rice a roni-type pilaf. I might experiment with other roasted veggies, like cauliflower, next time.
by Lepa about Best rice pilaf with roasted red cabbage from Small Victories
This was lovely- refreshing, tangy and light. I made it with golden beets so they didn't discolor the cucumbers. We ate this with salmon, which was a nice pairing.
by Lepa about Beet & just-barely-pickled cucumber salad from Small Victories
I thought this was okay but I didn't love it. I always compare any apple crumble to my favorite Apple Betty from the Rose Bakery book and this one required more effort and the result wasn't as good.
by Lepa about Baked apples with fig and cardamom crumble from Cook This Now
Fabulous. Deb does it again, all her recipes work! I'm a believer. Not adding any chicken (although I wanted to) was brilliant and I highly recommend it. This dish is bubbling with umami from the mushrooms and gravy (lack of a better word). I only baked for 10 mins with mozza only and it tasted fine. I used small ziti noodles.
by Smokeydoke about Mushroom Marsala pasta bake from Smitten Kitchen
This was delicious! Will definitely be adding to the rotation
by ecasey830 about Crusty baked cauliflower and farro from Smitten Kitchen
Very nice chilli! I made it with gluten-free beer, some Rancho Gordo beans (Santa Maria pinquitos) and 2 guajillo chillies and a cascabel chilli. Lovely depth of flavour and just a hint of heat. Next time I might add some hotter chillies as I like it with a little bit more zing
by FJT about Chili with chocolate from David Lebovitz
Great summer drink, on the rare occasion that you wouldn't want something as strong as a Negroni.
by TrishaCP about Campari and soda from Amaro
This was really delicious on a cold night. Nothing else to say except it was great!
by TrishaCP about Herbsaint-infused oyster stew with smoked bacon from Real Cajun
Low effort with great results, even with just a 30 minute marinate. Delicious. Make sure you've got your oven fan on & the window cracked when you're searing the meat. There is some smoke. That sear gives it a great flavor. The gentle finish in the oven cooks it through without drying out. I did use boneless chicken thighs; but I wouldn't hesitate to use the breast meat as indicated.
by jenmacgregor18 about Skillet chicken fajitas from Cook's Illustrated Meat Book
Terrible recipe for pavlova. Underbeaten. Oven temp of 180F is far too low.
by DJM about Mini summer berry Pavlovas with strawberry sauce from The Kitchn
Can someone please give me the amounts of the ingredients needed for this recipe. It was on PBS Saturday. I joined this book site and I still can't get this recipe. Please help. Thank you.
by Alldayeveryday about Chicken drumsticks with peppers and paprika (Cosce di pollo con peperoni e paprika) from Lidia's Mastering the Art of Italian Cuisine
This was a pretty easy recipe that is definitely better than the boxed macaroni and cheese. It's creamy and cheesy but the flavor is a bit one note. I used a sharp cheddar. I also had to add more water to the pot cooking the pasta as it wasn't cooked when the water evaporated. I found that this improved quite a bit with the addition of hot sauce to add some more flavor and cut the richness a bit.
by twoyolks about 3-ingredient stovetop macaroni and cheese from Serious Eats
Really good peanut butter cookies. They manage to have a lot of peanut butter flavor without being dry.
by twoyolks about Peanut butter change-ups from Dorie's Cookies
I really liked the addition of almond extract to this cake. It added just another depth of flavor and made it a little different than a plain vanilla cake. The icing recipe didn't yield enough icing to really ice the whole cake so I'd increase the proportions in the future. Overall, this was a fine cake but nothing more.
by twoyolks about Golden vanilla layer cake with chocolate frosting from Chocolate and Vanilla

Latest Reviews

What seems like a simple tart is so much more, thanks to the cleverness of this recipe... It bakes up beautifully, the pistachio cream mingling with juice from the fresh fruit.
by Serious Eats about Stoned & grilled cornmeal cake (olive oil, stone fruit, + ground yellow corn) from Sweet and Vicious   -  full review
The fruitiness of the pepper works well with the carrot-heavy batter, further enhanced by traditional cinnamon, nutmeg, and ground cloves.
by Serious Eats about Habanero carrot cake (carrot cake with a hint of fire) from Sweet and Vicious   -  full review
These cookies are super simple, but with a couple of clever twists that set them apart.
by Serious Eats about Side-slap & tickle cookies (chocolate malt crackle) from Sweet and Vicious   -  full review
Quite often, the best recipes are ones that can be made on the fly, allowing for changes and adaptations. The skillet corn cake from Sweet and Vicious: Baking with Attitude is one such beast...
by Serious Eats about Upside-down skillet corn cake (1 batter, 5 different fruits, 5 different cakes) from Sweet and Vicious   -  full review
The recipes are all very clearly written, so you can feel confident approaching them even if you haven’t worked with some of the ingredients called for before.
by Baking Bites about Real Sweet   -  full review of the sweetest kindest people and her vibrant new cookbook reflects that. It’s filled with old favorites and soon-to-be favorites...
by Eat the Love about Dorie's Cookies   -  full review
With traditional classic recipes such as Spanakopita, Pastistio and Baklava, as well as new contemporary dishes and ones that I am less familiar with...
by Eat the Love about Cooking with Loula   -  full review
...with immersion circulators now available at a reasonable price, it was time for a sous vide cookbooks for the home cook and not just the professional chef.
by Eat the Love about Sous Vide at Home   -  full review
...this cookbook is great for those folks comfortable in the kitchen but want tricks and tips to bring their skills to the next level.
by Eat the Love about Taste & Technique   -  full review the most comprehensive book I’ve had on Chinese cuisine, covering 35 regional cuisines of China. It’s an impressive tome with recipes that work.
by Eat the Love about All Under Heaven   -  full review
Persia is one of those culinary destinations that is only just getting the respect and attention that it deserves, and this cookbook is the perfect introduction to it.
by Eat the Love about Taste of Persia   -  full review I love ambitious “weekend” project meals, I often need to dishes that I can pull together on a weeknight. This is the sort of everyday cooking that most folks can pull together...
by Eat the Love about Mad Hungry Family   -  full review’s completely “on brand” for Bourdain and his personality, so expect to be offended, amused and entertained.
by Eat the Love about Appetites: A Cookbook   -  full review
The recipes are approachable, with ingredients that are fairly easy to find in grocery stores. I can’t wait to start making Japanese food at home with this book.
by Eat the Love about Mastering the Art of Japanese Home Cooking   -  full review
Organized by menus, her vegetable focused dishes are both easy to make and vibrant in flavor and color. I know the next dinner party I throw will have me reaching for her book.
by Eat the Love about Forest Feast Gatherings   -  full review