EatYourBooks.com: search your own cookbooks for recipes online

[TdeV]

Thank you, @blue_dolphin, this is excellent info!

[TdeV]

I added Diana Henry's

155931 "Bird in the Hand"

and asked for

skinless boneless chicken

and got 0 results.

 

What am I doing wrong, please?

[blue_dolphin]

5 minutes ago, TdeV said:

I added Diana Henry's

155931 "Bird in the Hand"

and asked for

skinless boneless chicken

and got 0 results.

 

What am I doing wrong, please?

Scrolling through the recipes, I don’t see any that specify skinless boneless chicken as an ingredient so I’m not sure you are doing anything wrong. 

[nickrey]

21 minutes ago, TdeV said:

I added Diana Henry's

155931 "Bird in the Hand"

and asked for

skinless boneless chicken

and got 0 results.

 

What am I doing wrong, please?

I searched the same book and got the same result.

 

If I put "chicken" in the search box instead, it came up with 122 recipes.

 

Simple answer is that the ingredient has been added as chicken, not "skinned boneless chicken."

 

If you ask for something that specific and it hasn't been indexed, you won't get any results.

 

eta. Looks like they're categorised as "whole chicken," "chicken thighs," "chicken livers," "chicken breasts," etc. Choose the cut you want and all recipes for that will pop up in the search.

Edited March 6 by nickrey
added search terms (log)

[TdeV]

Ah, thanks @nickrey and @blue_dolphin, but it's specifically skinless, boneless that I'm interested in finding. Flipping through the cookbook, there are many "skinless boneless" recipes. I have two cookbooks about chicken sitting on my livingroom table, both with abysmal indeces.

 

This is, of course, my main issue with OTHER PEOPLE'S data categorizations. 🙄

[blue_dolphin]

32 minutes ago, TdeV said:

Ah, thanks @nickrey and @blue_dolphin, but it's specifically skinless, boneless that I'm interested in finding. Flipping through the cookbook, there are many "skinless boneless" recipes. I have two cookbooks about chicken sitting on my livingroom table, both with abysmal indeces.

 

This is, of course, my main issue with OTHER PEOPLE'S data categorizations. 🙄

EYB is NOT for you!

[nickrey]

1 hour ago, blue_dolphin said:

EYB is NOT for you!

Agreed. Nor most cookbook/indexes. May I suggest a google search, which will give sufficient specificities if put in quotation marks. 

[TdeV]

12 hours ago, blue_dolphin said:

EYB is NOT for you!

 

Clearly, what Eat Your Books need is a full text search. 😡

 

[blue_dolphin]

2 hours ago, TdeV said:

 

Clearly, what Eat Your Books need is a full text search. 😡

 

No, that’s what YOU need, seeking a degree of granularity that goes well beyond what EYB was set up for - as you say, you don’t want an index (what EYB is) but a full text search. 
 I think most of users are accustomed to looking up recipes in conventional cookbook indexes and are happy to be able to do that in one go, across all of our books, magazines and websites at once. 
I adore EYB and use it every day but it's not the tool for the precision you need in searching for recipes. 
 

Have you looked at ckbk?  It’s limited to the the books in their library (which have relatively little overlap with my own) and the search functions are rudimentary compared to EYB, but it does contain the full text of the recipes so you can certainly search on “boneless skinless” if that’s your key criteria for choosing a recipe.   Of course, that will give you a different set of results as searching for “boned skinned” but that’s the price of a full text word search. 

[ElsieD]

I made a recipe the other day from one of CKBK's books.  The recipe was total failure and I rated it as such and in the review stated what I did to remedy the second half of the cookie dough before I baked the rest of it.  Imagine my surprise when the author responded to my coment.  This is what she said:

 

"Thank you for noting this errata. The recipe was added by the publisher after I turned in the manuscript without my consent. I am sorry I can't give you the fix, though I'd say that 3/4 cup flour would be the correct ratio. For a less crispy cookie, I recommend using 1/2 cup white sugar and 1/2 cup brown sugar.
I have contacted the publisher regarding this issue. Thanks again for calling it to my attention."

 

Interesting, no?

[blue_dolphin]

Wow!