Newsletter: 🍝 An Italian Feast from Antonio Carluccio + and enjoy 'free-from' treats with The Flexible Baker 📚

🍝 An Italian Feast from Antonio Carluccio + and enjoy 'free-from' treats with The Flexible Baker 📚

🍝Perfect your pasta & save 25% on ckbk subscriptions! 🍝

A trio of Carluccio titles

‘All Italians love to eat well. You do not need a lot of money to enjoy good Italian food. What you need is imagination, knowledge, a little patience for preparation and enough of a desire to live happily and healthily. This, I believe, is the Italian culinary philosophy.’ from Antonio Carluccio’s Italian Feast

Legendary London-based Italian chef, restaurateur, TV personality and ‘the godfather of Italian gastronomy’ in the UK, Antonio Carluccio left quite a legacy. Not least of which are his many books that document his abiding love for the food of Italy, and the recipes that he was passionate about sharing.

We are delighted to have three more of these now live on ckbk.

In Antonio Carluccio’s Italian Feast the great chef shares dishes from Northern Italy, and his joy at the traditions and history that has gone into their creation and preservation. The book is divided into sections that reflect the courses of an Italian meal, such as Antipasti, Primi, Formaggi e Dolci, and includes an introduction to each section explaining its place in the culinary tradition. Try Insalata di Funghi, a simple celebration of an ingredient the chef famously loved. Or try Trofie al Pesto, the original incarnation of a now universally popular dish.

Antonio Carluccio’s Southern Italian Feast focuses on the Amalfi coast, the South, and the flavours of the Mediterranean. Bread, pasta and pulses are joined by fish and white meats, fresh fruit, vegetable-fruits, and plenty of olive oil.

Try Stuffed Peppers, Aubergines and Courgettes, Braised Lentils with Borage, or these sweet orange and lemon scented Neapolitan Struffoli.

Both of these books are based on Carluccio's popular BBC TV series.

Carluccio’s Complete Italian Food, written with his wife Priscilla, is the result of their journey around the whole of Italy, and an exploration into the traditions and variety of Italian food, and its regional similarities and differences.

Make your own Pizzette Margherita, or an Asparagus Risotto—perfect for the current crop.

Find all 182 recipes in Carluccio’s Complete Italian Food

Pictured above: Penne con Pinoli e Melanzane from The Collection by Antonio Carluccio

Flexible baking from Jo Pratt

‘Baking is an area that can be really challenging for many people, particularly when it comes to cooking for individual dietary requirements. More often than not, when it comes to baking we’re cooking for more than just ourselves, so having a cookbook with recipes that can be suitable for numerous requirements and occasions, is a handy book to have indeed.’ Jo Pratt

Following on from The Flexible Family Cookbook, food writer, cook, and presenter Jo Pratt continues her series of practical, tempting, gorgeously photographed recipe books for those catering to a variety of nutritional needs, with The Flexible Baker: 75 Delicious Recipes with Adaptable Options for Gluten-Free, Dairy-Free, Nut-Free and Vegan Bakes.

Recipes are arranged by type, are all approachable even for the novice baker, and accompanied by a text box of potential swaps and substitutions. Try Rustic Tomato Puttanesca Tarts, Fruity Frangipane Fingers, or this Espresso and Walnut Cake.

Find all 75 recipes from The Flexible Baker

Our iPhone photography class:
Part 3, Composition

We’re happy to bring you the third part of our iPhone photography course. Expert Rupa Nagamootoo’s series—Food Photography with Rupa: 7 Steps to Standout Food Content—offers brilliant tips to hone your food photography skills using just your phone.

This week’s topic is composition—key ways to arrange your subject and your shot for maximum visual impact.

Coming up in Article 4, we’ll be looking at camera angles and how the angle you shoot from can change the feel of your photo. We’ll be focusing on the ever-popular flat lay (shooting directly from above), perfect for food photography.

Visit Rupa's Food Photography Composition Feature

Tech tip: cover to cover content

We want you to get the most from ckbk, so this is just a reminder that you have access to the cover to cover content of all our books.

Just click the ‘contents’ button under a book’s title to find a drop down menu that will take you to the book’s essays and introductions, ingredient, technique and equipment sections, and more.

For more on this here’s How to Get the Most from ckbk. Scroll down to find out all about cover to cover content.

Ingredient focus: tomatoes

Native to Central America and western South America, tomatoes travelled to Europe with the Spanish conquistadors, and are central to both Mediterranean and many global cuisines. A vegetable-fruit and member of the nightshade family, they are related to aubergines and potatoes.

Combining sweetness and acidity with a soft flesh, when they are at their ripe best they are hard to beat eaten simply raw, or as a salad ingredient with a little sea salt and olive oil. The combination of tomatoes, mozzarella and fresh basil, simply dressed, is a classic for a reason.

These same taste qualities make tomatoes the sweet flavor-packed base of countless dishes. Bake into Tomato Confit, Chili & Lemon Thyme Tarts, try this Hot and Sour Tomato Rasam, or whip up an Easy Coriander-Tomato Omelet.

For more tomato recipes explore our collection of 20 Ways with Tomatoes.

6 of the best veggie burgers

Sometimes only a burger will do, and there’s no reason why the veg-centric among us should do without. June 5 is National Veggie Burger Day, so we’ve put together a half dozen mouth-watering options. We also have a whole book of them! Check out Veggie Burgers Every Which Way: Fresh, Flavorful & Healthy Plant-Based Burgers.