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Dear BookmanBeattie, Did you know adding online recipes to your EYB Bookshelf is a really great way to build your personal recipe collection? You can now do this even if you have a free membership! Try it out now and see how easy it is. Browse the recipes below, choose one that appeals, click on the link, and add it to your Bookshelf. (Make sure that you are signed in first.) All the recipes we feature in these weekly round-ups have online links so you can add any of them to your Bookshelf. Happy cooking and baking everyone! The team at EatYourBooks From blogs & websites: 21 online recipes for Mother's Day in the EYB Library From AUS/NZ books: 27 recipes from A Simple Table: Fresh and Fabulous Recipes for Every Day by Michele Cranston 3 recipes from The Art of Traditional Italian by Lucio Galletto, indexed by an EYB member From UK books: 8 recipes from Good + Simple by Jasmine & Melissa Hemsley 37 recipes from Cook. Nourish. Glow.: 120 Recipes That Will Help You Lose Weight, Look Younger, and Feel Healthier by Amelia Freer

The Chin Up, and Breuckelen Distilling

The Chin Up, and Breuckelen Distilling David, 27 Apr  Whenever I’m in New York, I have a few drinking buddies all ready to hit a few bars for cocktails with me. One friend who I used to work with at Chez Panisse is at the top of that list and we both like our cocktails the same way: Not on the sweet side. So when we go out, we scan bar menus to find drinks that accent the bitter and earthy, rather than fruity. (Unless you’re talking about margaritas and daiquiris, or anything served in a hollowed out pineapple or coconut – then I’m in.) At one bar we couldn’t find a drink on the list that caught our eye, so the bartender offered to make a Chin Up. The base of a Chin Up is gin, and I recently went to visit Breuckelen Distilling, a relatively new distiller in Brooklyn that’s using New York grains and botanicals (as much as possible) to make a Rye & Corn whiskey as well as two types of gin: one barrel-aged and another simply called Glorious Gin. Continue Reading The Chin Up, and Breuckelen Distilling...

Latest Recipes with Dish

28 April 2016

RECIPES DRINKS PEOPLE & PLACES

FRIDAY BAKING   Fresh Plum and Almond Crumble Cake   This tender cake has a layer of juicy plums and a lovely nutty crumble topping. It's perfect for an autumn afternoon tea or served warm with ice cream or vanilla custard. See the recipe       FROM THE KITCHEN   Sarah Tuck's Beetroot and Chickpea Burgers   These delicious burgers were inspired by a particularly delicious meal Sarah Tuck enjoyed during a recent trip to Melbourne. Once back home she just had to make her own version. See the recipe

Hello Graham Fingers crossed you have a pile of either apples or plums in your kitchen this week, because we have two tempting baking recipes for you to try. Both would pair beautifully with our round-up of coffee cups and accessories (below) for a rather indulgent morning tea. Above, you'll find a bright and satisfying burger from Sarah Tuck, piled high with avo and a delicious slaw. Below, our recipe book reviewer took a leaf out of our very book this week, surprising us by putting a Dish recipe to the test. Read on to find out how it went... Online Editor,

LATEST RECIPES | Our favourites from this week

Chicken Sausages with Lentils, Walnuts and Feta Buckwheat Crepes Pappardelle Bolognese

Pie Time! And great eating in London

Pie Time! And great eating in London  When the wind blows from the south – or in northern climes, from the north – it’s time to dig out warming pie recipes. Here’s an easy fish pie to start. A light creamy fish filling is given a welcome hint of smoky spice from chorizo and the lot is topped with a cap of golden cheesy potato. I find it hard to resist. While it is perfect for autumn (fall), it is also good for chilly spring nights. I’m just back from a trip to London and Paris, and, yes, there was still a nip in the spring air. Along with amazing times spent with friends (being part of an entourage of 10 chauffeured vintage Citroen DS cars being driven around Paris is pretty hard to beat), and an overdue catch-up with my daughter Ilaria, I ate some damn fine food. The Typing Room in London was exceptional. I’ll be back on track with newsletters at the usual time from next week (well, here’s hoping!). I've left last week's cauliflower recipe on the Shared Kitchen Home page because it has been the most successful recipe we've published to date - it's at the bottom of the page if you missed it. Don’t waste any time fretting about dinner tonight – just get cooking this fish pie!

Fish Pies with Chorizo Little cheesy pots of bubbling goodness everyone will love    MORE

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