After the season of plentiful traditional food, and the inevitable downtime over the holidays, what could be better than fresh new flavors to brighten wintery days and enliven your palate. For invigorating tastes, looks to East Asia, with its culinary culture of intense bright flavors and vibrant colors. We have three books newly added to ckbk, bursting with East Asian goodness.
Read MoreIn the second feature in this ckbk series (following on from the inaugural Introduction to Pastry), Cat Black offers an overview of the culinary uses of this vital grain - “Rice 101”, if you will…
Read Moreckbk co-founder Nadia Arumugam launches the first in our two-part series on the cuisines of Southeast Asia. Malaysia-born Nadia, who has lived in three countries and traveled widely in many more, couldn’t be a better guide to the region. She evokes the fragrant memories of her mother’s cooking and recalls the aromas, sounds and signature dishes of Malaysia’s capital, before taking us off to Singapore and Indonesia, then to South Africa’s Cape Malay cuisine.
Read More
