I have discovered a wonderful new website. One of my friends from my
food appreciation club told us about it. It is called Eat My Books http://www.eatyourbooks.com/
It was designed by two British sisters, (one based here in N.Z., with the other sister in Boston). It is a godsend for people (like me) who have scores of recipe books and who seems to spend hours looking for the right recipe or one to use a particular ingredient on hand.
How it works.... it allows you to create an online library of all your recipes from books, magazines and favourite blogs. Which means no more searching for a recipe when you want to use up that kilo of fresh figs or a bucket of lemons!
You can search and add your books from their extensive list. They suggest buying a bar coder to scan the books IBN number, which is certainly a quicker way if you use that option. But I just made a list of my favourite books and it didn't take long to add them into my library.
After logging your books, it indexes all the recipes from said books. Once set up, all you do then is search with your key word, it lists all your options and where to find the recipe. You then look it up in your book listed and viola! the recipe quickly found. Some listings also include the full recipe, especially when it is linked to another publication. It's so easy.
As I said, It will also link to your favourite blogs and magazines - I have yet to complete that part. But it will mean I can put some of my 14 years of the Cuisine magazine to more effective use!
There are three options for subscription. I took the monthly one at US$2.50, I thought that was pretty reasonable, but you can take out a yearly subscription if you so desire. I wanted to check it out before committing to a year.
Take a look and see if you agree with me - it is brilliant!.....
And just because I felt like it and I had to clear my freezer to make space for more stock, I made this little bowl of decadence in a blink of an eye.
Take some frozen strawberries from last summer, throw them into a pot, bring it to a fast boil, add sugar and boil until it is thick and jammy. Test on a cold saucer. And hey presto, a fresh easy topping on plain buttered scones or pikelets. Delicious.... and reminds me of warmer, sunnier days!
It was designed by two British sisters, (one based here in N.Z., with the other sister in Boston). It is a godsend for people (like me) who have scores of recipe books and who seems to spend hours looking for the right recipe or one to use a particular ingredient on hand.
How it works.... it allows you to create an online library of all your recipes from books, magazines and favourite blogs. Which means no more searching for a recipe when you want to use up that kilo of fresh figs or a bucket of lemons!
You can search and add your books from their extensive list. They suggest buying a bar coder to scan the books IBN number, which is certainly a quicker way if you use that option. But I just made a list of my favourite books and it didn't take long to add them into my library.
After logging your books, it indexes all the recipes from said books. Once set up, all you do then is search with your key word, it lists all your options and where to find the recipe. You then look it up in your book listed and viola! the recipe quickly found. Some listings also include the full recipe, especially when it is linked to another publication. It's so easy.
As I said, It will also link to your favourite blogs and magazines - I have yet to complete that part. But it will mean I can put some of my 14 years of the Cuisine magazine to more effective use!
There are three options for subscription. I took the monthly one at US$2.50, I thought that was pretty reasonable, but you can take out a yearly subscription if you so desire. I wanted to check it out before committing to a year.
Take a look and see if you agree with me - it is brilliant!.....
And just because I felt like it and I had to clear my freezer to make space for more stock, I made this little bowl of decadence in a blink of an eye.
Take some frozen strawberries from last summer, throw them into a pot, bring it to a fast boil, add sugar and boil until it is thick and jammy. Test on a cold saucer. And hey presto, a fresh easy topping on plain buttered scones or pikelets. Delicious.... and reminds me of warmer, sunnier days!
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