Elizabeth Schneider’s Vegetables from Amaranth to Zucchini, now celebrating its twentieth anniversary, is as relevant today as it was when it was first published. In a piece written exclusively for ckbk, the author reflects on how much – and how little – the food world has changed since the book’s publication.
Read MoreMany cookbooks kick off with an introductory chapter, running through the kitchen basics and store cupboard essentials which will be among the building blocks to let you create the dishes within.
But what about the basics themselves. Should you be happy with finding the best quality you can from a reliable producer? Might there not be benefits to making these basics own from scratch, too?
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