JaneEYB's Profile

Wow! It's not very often I come across a recipe that completely blows me away but this was one. I would love to know the science of how this works. Melted chocolate, water and a little bit of sugar whips up into the most chocolatey, smooth, delicious mousse in minutes. I think I slightly underwhipped it as I was worried about it going grainy but a little while in the fridge helped it set well. Hervé This and Heston Blumenthal deserve a medal for this one and thanks to Cenk for passing it on.

Thank you all for your great comments about EYB. I thought I should respond to your points.

You can request that we index any of your cookbooks that have not yet been done. We cannot guarantee that every cookbook will be indexed - the more requests it gets, the higher up the list it goes. And we will soon be adding a feature that will allow you to add any cookbook to the EYB Library (and so to your Bookshelf).

On the timings for recipes - only a minority of cookbook authors actually put that information in their books. It would be hard for us to estimate that for every recipe. But on our wish list is the ability for members to enter their own timing in comments so we can get a consensus view on how long it takes.

We haven't added amounts of ingredients for two reasons. We don't know what fraction or multiple of a recipe you might be making. And also we intend EYB to be international and the US and rest-of-the world measurements are completely different.

I am happy to answer more comments here or you can contact me directly through the website. Thank you so much for your interest in EYB.