The Culinary Quote. “I didn't think I needed another piece of baking equipment but was just proven wrong with the arrival of these wooden 'Pastry Wands' designed for rolling pastry into perfectly even sheets.”
- Rose Levy Beranbaum

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Cookbook Recipe Database

Welcome to the Cookbook Recipe Database, or the CBRDB, a site where you can easily search for recipes listed within a large selection of cookbooks. The site is not a source for full recipes but as a reference to find them, like a giant index, so if you are looking for a certain recipe within a book in your library, or one you would like to buy, then this site will help you find it. Discover which cookbooks and recipes are the most popular with other users.

Register with the Cookbook Recipe Database and add your own ratings and comments. As a registered user you can also create your own “My Cookbooks” list. Visit About and read more on how you can use the Cookbook Recipe Database.

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We discovered this fantastic new tool thanks to Rose Levy Beranbaum's review on her blog. Pastry Wands look like an essential tool for pastry chefs of any level. These simple and easy to use tools work with any size rolling pin so you can get the most out of your pastry right up to the very edge. Pastry Wands will work with every type of pastry and fondant to ensure that you get a perfectly even thickness for pies, tart shells, cookies, cake decoration and more. Check out their website at

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Colman Andrews

Colman Andrews is living the life most culinarians would be envious of. Travelling the globe, enjoying great regional food and wine, and getting to write about it in articles and books for us all to enjoy.

He was co-founder and editor-in-chief of Saveur from 2002 to 2006. After leaving the magazine, he became the restaurant columnist for Gourmet. He is the recipient of eight James Beard awards, and co-author and co-editor of three Saveur cookbooks. His book “The Country Cooking of Ireland was named Best International Cookbook by the James Beard Foundation in 2010 and beat out all other entries in all categories as Cookbook of the Year. He is now working on a companion volume, “The Country Cooking of Italy”. Adds Andrews, “Judicis argutum labor hic formidat acumen,” (I tremble at the critic’s shrewd review).

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