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With The Great British Bake Off back on the telly, and capturing our attention anew with cookery queen Nigella Lawson in the judging seat, the baker within us is limbering up for some signature bakes, technical wizardry, and delectable showstoppers.
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Newly added to ckbk are a host of books to up your patisserie game, even if you are cooking not just for TV royalty, but real royalty. Baker Carolyn Robb’s first job fresh out of culinary school was at Kensington Palace, and she went on to serve as personal chef to TRH Prince and Princess of Wales, Prince William and Prince Harry for eleven years. Tea at the Palace is her selection of sweet and savory treats fit for any teatime event.
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The book has a chapter for each of twelve of the most spectacular palaces in the UK. As Carolyn explains:
“During my thirteen years as a royal chef, I was very privileged to call some of Britain’s most splendid royal palaces and castles my “place of work.” It was immensely inspiring to cook for such incredible people in such impressive surroundings. Each royal residence has its own distinctive character, traditions, and ambience, dictated by its whereabouts and its history, which, in many cases, dates back hundreds of years. I have created this collection of special recipes in celebration of a unique aspect of each of the twelve superb locations.”
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Pictured above: Nectarine and Red Currant Meringue Crowns from Tea at the Palace: A Cookbook by Carolyn Robb
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With your appetite whetted for cakes and bakes, we bring you more. Puerto Rican pastry chef Antonio Bachour grew up in his family’s bakery in Rio Grande, before extensive international training and experience. He opened his first eponymous bakery in 2016, and now has sites in Miami, Mexico and Brazil. Best Chef Awards named him the world’s best pastry chef in 2018 and 2022, and Esquire named him best pastry chef in the US in 2019. There is no better chef to go to for professional pâtisserie knowledge.
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We are thrilled to have four of Antonio’s books newly added to ckbk. Bachour: Recipes for the Professional Chef, is Antonio’s debut cookbook, and with sections dedicated to the Banquet, Cakes, Plated desserts, and his Favorites, it covers every technique in the pastry chef’s arsenal, and introduces his signature flair and intricate, vibrant style.
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Ingredient focus: pumpkin
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The pumpkin is a large vegetable fruit of the squash family, specifically it is large, squat and rounded in shape, with a ribbed body, and usually bright orange in colour. There are few other vegetables more synonymous with the fall, and it is especially visible carved into lanterns at Halloween, and as a core component of Thanksgiving dinner in a pie.
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Pumpkins can grow to enormous size, and the flesh has a gentle earthy taste that adapts to both sweet and savory dishes. Try a Sri Lankan Pumpkin Curry, Pumpkin Ravioli from Lombardy, or a Gingersnap Pumpkin Pie. Find these and other great pumpkin recipes in our collection of 12 Ways with Pumpkin
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6 of the best winter salads
The weather may be cooler, but we still want dishes that make a flavorful lunch, or a lighter supper. Bring on the winter salad.
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from The Part-Time Vegetarian by Nicola Graimes
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from Vegetarian by Alice Hart
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from Salades by Damien Pignolet
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from The Build Your Bowl Salad Cookbook by Nina Cherie Franklin
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from Ripailles: Traditional French Cuisine by Stéphane Reynaud
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from Sea Salt: A Perfectly Seasoned Cookbook by The Lea-Wilson Family
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