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Dear BookmanBeattie, Finding the best recipes amongst the millions online is not easy – but you don’t have to! The team here at Eat Your Books, searches for excerpts from indexed books and magazines and every week we bring you our latest finds. Every day recipes are added from the best blogs and websites. As a member, you can also add your own favorite online recipes using the Bookmarklet. With EYB, you can have a searchable index of all your recipes in one place! Happy cooking and baking everyone! The team at EatYourBooks From blogs & websites: 500+ online recipes for Passover in the EYB Library How to Make Buttery, Melt-in-Your-Mouth Scones from indexed blog The Kitchn From AUS/NZ books: 4 recipes from David Herbert's Best Home Cooking: 200 of the Most Popular Recipes from David's Weekend Australian Column From UK books: 6 recipes from Melt: Ice Cream Sensations to Make at Home from Ginger's Comfort Emporium by Claire Kelsey, indexed by an EYB member 11 recipes from Rachel Khoo's Sweet and Savoury Pâtés: Easy Brunch and Snack Ideas for Perfect Homemade Tartines

Everyday Easy Sweet treats

Everyday Easy Sweet treats

RRP: $15.99

ISBN: 978-0-908319-00-8

Published by: Hyndman Publishing

Every now and then the occasion arises when you want something sweet and delicious!

You may be celebrating a special event, making a culinary gift for family or friends, entertaining your children (or grandchildren) or just ready to indulge yourself.

The good news is there is no need to sift through one’s cookbook library or search the internet for inspiration, Simon and Alison Holst have all the recipes you will need in this super new book!

Ok, sweet treats may not be super healthy but the Holst’s are not advocating you enjoy these delicious morsels every day of the week - all things in moderation!

Iindulge yourself and others with….

■ Ginger fudge ■ Cherry truffles■ Home-made chocolates■ Peanut brittle

■ Hokey Pokey■ Toffee lollipops and so much more!

Olive Oil Muffins

Olive Oil Muffins David, 21 Apr 07: This past Easter, I had brunch with my family in New York at Maialino. I think we are all on the same wavelength about brunch (and about facing other people early in the morning) because we sat down at the civilized hour of 2pm. After we all ordered what we wanted and we also added a basket of pastries for us to share. Before the waiter walked away, someone said, “Let’s get an olive oil muffin, too.” Ripping into that muffin and taking bites of it, we each stopped what we were doing and said, “Wow, that’s good!” If I had been by myself (and paying), I probably would have ordered another one. But instead, I kept my mouth shut and finished brunch along with everyone else. Continue Reading Olive Oil Muffins...

Spiced Chocolate Anzac Thins

21 April 2016

RECIPES DRINKS PEOPLE & PLACES

GREEN MONDAYS   Warming Vegan Chilli   When temperatures drop, warming and spiced dishes like this nourishing chilli by Kelly Gibney become staples. Serve to a crowd or enjoy the plentiful leftovers for lunch. See the recipe       Friday Baking   Spiced Chocolate Anzac Thins (gf)   Claire Aldous' take on Anzac biscuits are spiced, thin and crispy with a dash of cocoa and sandwiched with a whiskey-spiked chocolate ganache. See the recipe

Hello Graham This week we have lots of recipe ideas to warm you from the inside out. Kelly Gibney's Vegan Chilli is a brilliant dinner to have up your sleeve as the weather cools, while Claire Aldous' spiced biscuits pay a sweet tribute to Anzac Day. In his latest column, our practical cookbook reviewer David Parker puts World's Best Pizza to the test, discovering a recipe for "pizza doughnuts" along the way. You'll find his review below, along with our thoughts on bustling Epsom eatery Little Jimmy. Online Editor,

LATEST RECIPES | Our favourites from this week

Baked Apple Cheesecake Tart Pho – Vietnamese Beef Soup Spiced Ginger Cocktail

Julie Biuso says - You've got to make this ...

You've got to make this ... This week's newsletter is done on the run – I'm presently feasting my way around London and Paris – but I wanted to share the following cauliflower recipe with you. Turning cauliflower into a slab of crunchy golden scrumptiousness has to be one of the most delicious ways to eat it ever. The recipe rings all the bells – parmesan cheese, fried in butter – it can’t fail to tempt. Just when I had perfected the recipe the price of caulis shot sky-high, reaching $9.00 a pop in my local store. Whoa! For a basic vegetable available 12 months of the year, this has been a shocker (all to do with a very dry summer). Hopefully, when you give this a go, wherever you are, the price will be affordable. It may be that green cauliflower are cheaper than white – so check them out, I've also included a recipe for  quick way with hummus to go with it, and  one for a caper salsa. Serve the cauli with one, or both. To finish, Coffee, Walnut & Date Cake. Make it this weekend and have friends around for afternoon tea. Coffee and cake? Coffee and coffee cake is even better! My top three London food spots next week.

Cauliflower Steaks with Quick Olive Hummus Oh, glory be, crunchy, golden, cheesy ... and usually cheap!     MORE

ADDITIONAL POP-UP SESSION AT AWF: CREATIVITY AND CRAZINESS

ADDITIONAL POP-UP SESSION: CREATIVITY AND CRAZINESS Due to overwhelming audience demand, an additional pop-up session of the sell-out event Creativity and Craziness, featuring Jeanette Winterson and Susie Orbach in conversation, has just been added to the Festival programme. This session is not to be missed! Date: Friday 13 May Time: 9.00pm - 10.00pm Venue: Upper NZI Room, Aotea Centre Purchase your tickets now! For a copy of the print programme, Contact Us, or view the eBook online - then join the conversation on Facebook and Twitter! #awf16

Luca’s Seasonal Journey: Italian cooking at its best

Luca’s Seasonal Journey: Italian cooking at its best

By Luca Ciano

Published by New Holland

ISBN: 9781742577722

Hardback, $49.99

Italian food is all about simple, fresh and seasonal choices. Growing up in Italy with the four seasons affecting his family’s eating habits, it made perfect sense for multi-award winning international chef Luca Ciano to apply these rules in his first cookbook.

Each season is such a special time of the year for life and food, and in this beautifully photographed book, the chapters are divided into Summer, Autumn, Winter and Spring, with each having a personal narrative from Luca describing specific memories of why that season is so special to him.

It has always been essential for Luca to think of specific food, ingredients and a cooking style applicable to every season, which is why in Luca’s Seasonal Journey the ingredients are the stars, with the delicious traditional Italian recipes working around them.

About the author:

Born and raised in Milan, Luca Ciano inherited his passion for food from his family, starting his cooking journey with his mother and grandma when he was just eight. His career includes the famous 2 Michelin-starred restaurant ‘Il Luogo di Aimo e Nadia’ in Milan, as well as London’s Millennium Gloucester Hotel and Relais & Chateaux in Bermuda. In 2012 The Professional Italian Chef Association (APCI) awarded him ‘Les Toques Blanches D’honneur’ – an Honorary Professional Career Award. Despite having lived away from home for almost 20 years, Luca retains a strong link to Italy and its cuisine. He currently consults for restaurants, magazines and Italians brands in Australia and around the world.

Honey roasted figs and prosciutto

Bruschetta with burrata

Bruschetta con fichi e miele al forno, prosciutto e burrata

Serves 4 • Prep 10 mins • Cook 15 mins

8 fresh figs, cut into quarters

2 tablespoons honey

2 tablespoons extra virgin olive oil

30g mixed salad leaves

2 tablespoons extra virgin olive oil (for salad)

1 teaspoon of balsamic vinegar

10g walnuts, toasted

8 ciabatta bread slices, 1cm thickness, toasted

1 burrata (125g) torn or buffalo mozzarella (100–120g), 1 cm diced

4 prosciutto di Parma slices (minimum 18 months old if possible)

4 crushed walnuts, to garnish

1. Preheat oven at 200°C.

2. Place figs skin side down on a greased roasting tray. Sprinkle with honey and a drizzle with olive oil and cook for 6–8 minutes. Remove from oven and place figs on a plate.

3. In a bowl, mix the salad leaves with oil, vinegar and walnuts (save a few for garnish) and season to taste.

4. Place slices of grilled ciabatta on a plate. Add a little salad, figs, burrata and finally the prosciutto.

5. Add a drizzle of olive oil some cracked pepper, a sprinkling of walnuts

and serve.

Burrata is a famous fresh cheese from the region of Puglia made from mozzarella and fresh cream. Best eaten within 24 hours.

Recipe extracted with permission from Luca’s Seasonal Journey by Luca Ciano, published by New Holland.