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

Watch the latest episodes of the Wood Fired Oven Chef.

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.

Featured Video

I’m passionate about using the Wood Fired Oven. Most of it I’ve learned by experience, through successes and failures, and helpful books and the wealth of information online. Every time I use the oven I’m learning something new, so I look forward to hearing from anyone who has their own experiences to share.

My Favorite Cookbooks

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).

Recipe of the Week

Featured Cookbook

Featured Author