Introducing Plant Feasts as June’s cookbook of the month, plus 6 of the best macaroon recipes and ideas for cooking with watercress.
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Plant Feasts – Frankie Paz’s debut cookbook was published in April 2024, and is now available in full to ckbk Premium Members. TV Producer and Women in the Food Industry Ambassador Antonia Lloyd, who talks candidly with Frankie about her overcoming drug addiction and then appearing on Jamie Oliver’s Cookbook Challenge for Channel 4.
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Memorial Day is an American federal holiday to honor US military who have died in service. Celebrated since 1868, since 1971 it has been designated as the last Monday each May. Memorial Day weekend – this year May 25-27 – is an annual get together that also marks the start of summer cooking and outdoor dining. It's also a long Bank Holiday weekend in the UK which means it is time to dust off the grill!
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Christine McFadden is a cookbook author and closet botanist. Her book Pepper: The spice that changed the world is available in full on ckbk. In this contribution to our Consuming Passions series she explains why cabbage, in all its forms, holds a special fascination.
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Alongside introducing the publication of a new edition of Brew it Yourself, this week’s newsletter also includes 6 of the best refreshing summer drinks, and a selection of seasonal ideas for peas
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To celebrate the release of a brand new edition of Brew it Yourself by Nick Moyle and Richard Hood, we asked award-winning drinks journalist Laura Hadland to look at the panopoly of beverages you can make for yourself with recipes from ckbk’s virtual bookshelves. Let ckbk be your guide as you ferment and infuse your way to a delicious drinks cabinet, making use of your garden’s (or local market’s) excess produce along the way…
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Kerstin Rodgers, freshly back from Italy’s famous artichoke festival in Paestum, near Naples, celebrates her passion for growing, cooking and eating this delicious, but often overlooked, vegetable.
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“When you are ill, the food you eat can be of tremendous importance... The food that arrives can make the difference between a good day and a bad day. More than that, it can also help in aiding a quicker recovery because food heals and gives us energy, the energy we need to get better.” Prue Leith. Introducing The Healthcare Chef’s Knowledge.
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Consuming Passions don’t have to be about ingredients – there are plenty of other items in the kitchen that can stoke fires of passion. We asked Sydney-based food writer Jill Dupleix to tell us more about her consuming passion for… cake tins.
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As well as introducing Fantastic Fungi, the cookbook spinoff from the award-winning documentary, this week’s newsletter features three more titles newly added to ckbk — one made up of travelers tales, one focused on the food of Northern Spain, and the last a book of quick vegan recipes carrying the endorsement of Jamie Oliver, no less.
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To celebrate the debut of Fantastic Fungi: The Community Cookbook on ckbk, we chatted with chefs about their top ‘shrooms and unearthed some of our own favorite mushroom recipes.
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In 1984 a young Chinese-American appeared in his first BBC television programme, a new series on Chinese cookery which, in his own words, “opened up a whole new world to the British Public.” That young man was, of course, the great Ken Hom. He thrilled viewers by cooking exciting dishes in real time and introduced British viewers to the wok – in fact his second ever programme focused on how to choose and use your wok.
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Kumud Ghandi is a food scientist, nutritionist, spice maestro, author and broadcaster, whose passion for garlic in all its sweet and pungent glory has inspired her to write The Garlic Story. Plus, rediscovering the joy of good old-fashioned baking.
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For me, garlic is divine, and at the centre of what I call the holy trinity of ingredients that is garlic, ginger and chillies. Few ingredients can produce flavour in so many distinct ways when cooked correctly. Nothing is more beautiful than delicately roasted garlic, simply popped into the oven whole with all the cloves still on the bulb
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When you want something delicious to eat, but not a great pile of washing up, one pot cooking is hard to beat. We have two books newly added to ckbk to help. Plus Jenny Jefferies latest cookbook featuring stories from farmers and fishermen around the world, and suggestions for seasonal sorrel recipes.
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Jenny Jefferies latest book expands the horizons of her work looking at farming and fishing, to take an international view, with stories and recipes from 25 producers around the world. We spoke to Jenny about how this book came about, and what she learned while bringing it together.
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Have you discovered the brilliant Darren Purchese and his oh-so-tempting recipes yet? If not, now is the moment to do so. We are fortunate to have four of Darren’s books on ckbk, and were thrilled to sit down with Darren to chat about his life, career, and passion for pastry.
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“Finding out that Jeanne Strang had written another exploration of southwestern French cuisine, bringing that story forward another thirty years, was like realizing that yet another present had unexpectedly materialized under the Christmas tree.”
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On March 24th 2024, award-winning author Eleanor Ford was interviewed at the inaugural North London Book Fest by Guild of Food Writers president Orlando Murrin about her latest book, A Whisper of Cardamom. Want to avoid “dusty disappointment’ when storing spices, and to find out Eleanor’s current favorite recipe in the book? Watch the recording for all this and much more…
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Jeanne Strang’s Goose Fat & Garlic is arguably the classic work on the regional cooking of South-West France, and has been reprinted many times since its publication in 1991.
Today ckbk is proud to publish Magrets & Mushrooms, the long-awaited sequel to this work. The new book is the first publication in a new series of “ckbk originals”, published under ckbk’s own imprint and available in print, as a Kindle ebook, and via the ckbk app.