Celebrating publication day for Brunch with Brother Marcus, and welcoming the first of several cookbooks by British chef and presenter Valentine Warner.
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When food writer and photographer Regula Ysewijn publishes a new book, you know it will be something to savor; rich in history, full of tempting recipes, and a visual treat. Ysewijn is known for her dedication to British food culture – her debut cookbook Pride and Pudding was an exceptional homage to British culinary history and its puddings.
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On May 6 the world will turn its attention to the UK, to gather and celebrate the Coronation of King Charles III – the first Coronation since that of his mother in 1953. The festivities will no doubt be in all shapes and sizes, from grand lunches, to street parties, to a seat in front of the telly looking at those splendid carriages! What they will all share is something to eat, and what might be appropriate?
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There are few kitchen tasks more satisfying than baking. Whether bringing together a crumbly pastry, or getting stuck in kneading dough, the alchemy of flour and water, possibly yeast, possibly an egg or butter, into bread, pies, cake, is real kitchen magic. At entry level a batch of cookies is so easy the results far outweigh the effort. At the other end of the spectrum fine patisserie and bread-making are true culinary arts.
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After Easter we look to the new season, to longer days, later evenings, and the promise of weather good enough to cook out in. BBQ starts to seem possible, and deprived of that delicious char over winter we are eager to get started. Take inspiration from a master of the art Marcus Bawdon, and his Consuming Passion: Fire.
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Spring is the time when garden and field come back to life, when fresh green produce appears after hardier, earthy winter fare. Much of the spring harvest needs little preparation to be tender and delicious. Fresh leaves, shoots, and stems readily offer up their naturally sweet vibrance. In the Northern hemisphere we find the first asparagus, gather wild garlic, and develop a hankering for lightly adorned salads and young vegetables.
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The holidays are underway and the Easter weekend is imminent. If you are catering for a houseful and would like some breakfast ideas, take a look at our cookbook showcase for Making Breakfast or Brunch Memorable. A batch of Buttermilk Blueberry Pancakes should keep everybody happy and well fuelled.
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Easter marks the point in the Christian calendar when the penitential forty-day period of Lent is over. Named after the Norse goddess of spring and rebirth Eostre, it is a time to celebrate after the winter fast, to share sweetness and abundance. There is regional variation in Easter foods, but what they have in common is that all-important rich sweetness and reference to the new season of warmth and harvest ahead.
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Brought up in Alsace, and famed for his elegant infusion of classical French cuisine with Asian inspiration, Jean-Georges Vongerichten is undoubtedly one of the most influential chefs in the world. His eponymous restaurant Jean Georges in New York City boasts three Michelin stars, and he is the chef-owner of dozens of restaurants across more than fourteen cities globally. We are excited to bring you his celebrated book Jean-Georges: Cooking at Home with a Four-Star Chef.
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There are those who would say that the best part of any meal is the pudding! We’ve put together cookbook showcase A Pick of Puddings to celebrate the joy of the sweet course.
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At ckbk we know that there are countless women in food, cooking, writing, teaching, making the world a better and more delicious place. But in honor of both IWD and Women’s History Month, we bring a special handful of them to your attention, showing the great influence they’ve had on food throughout the ages.
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Chef, restaurateur, food writer, and leading light of the British food scene, Mark Hix has always had a passion for fish. Growing up on the Dorset coast, initially his focus was on catching them rather than cooking them. As a chef, and in his book Fish etc. his focus is on sustainable enjoyment of the riches the sea has to offer, and on teaching the home cook all they need to know to master any aspect of fish cookery.
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In the Christian calendar Ash Wednesday signals the start of Lent, and the fast that precedes Easter. This year it falls on February 22. The day before, Tuesday February 21, is Shrove Tuesday, or Mardi Gras (Fat Tuesday) – the feast before the fast. This is celebrated with rich and sweet foods, ostensibly to use up some of those ingredients before they are put away for the duration. But it is also a chance to indulge before the period of abstinence and reflection.
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“This recipe is a subtle, seductive glance across the room … In my imagination, this is the effortlessly tempting meal that Bogie whipped up for Lauren Bacall, circa 1945, while she lounged around wearing his silk pajamas.”
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Mark Hix is one of Britain’s best known and best loved chefs; a champion of the kind of food that we truly want to eat, and with the help of his recipes we can make at home. We are thrilled at ckbk to be able to bring you all of Mark Hix’s key cookbooks over the coming weeks. They add up to a masterclass in technique, a depository of delicious ideas, and a wonderful insight into the mind of a chef whose understanding of great flavor is unsurpassed.
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Lunar New Year is often called Chinese New Year, but is actually celebrated by millions of people worldwide, and in countries across East Asia, including Korea, Vietnam, Japan and the Philippines. The festival, which spans a couple of weeks, kicks off on the first full moon after the winter solstice. For this reason, the exact date is different year on year.
In 2023 the festival begins on January 22, a date which heralds the start of the year of the rabbit. Celebrations feature dragon parades, music, dancing, lanterns, and of course lots of wonderful food!
This week we are full of Consuming Passions! We’d like to hear about yours.
Dina Macki did not hesitate for a moment when asked her Consuming Passion. It could only be pomegranates. The British-born chef, food writer and presenter is from an Omani an Zanzibari family, and the jewel-like fruit is central to so much of the food she grew up with and adores. Her love for Omani food has led to the great success of her ‘Dine with Dina’ supper-club, and her upcoming book on Omani cuisine.
As the new year gets underway our appetites change, from holiday feasting mode, to something a bit more invigorating. We need food to fuel a fresh start, food that will perk us up, not weigh us down. What could serve the purpose better than a salad. But it’s not summer, we hear you cry.
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It’s that time of year, when we make resolutions for the year ahead, and take a look back at the year we’ve had. On that note we’ve done our annual roundup, and you lot have been cooking! It’s exciting to see the enthusiasm and range of your use of our resources at ckbk.
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Does your heart sink at the number of people to cook for, and the number of meals to be cooked, at this time of year? We’re here to help you turn the marathon of Christmas cooking from a chore into a joy. Whether you need your hand held, or want to explore new recipes, we have tips, and tricks, and scrumptious dishes galore.
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