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.
Jane Kelly, co-founder of Eat Your Books, joined Matt Cockerill, co-founder of ckbk, to talk about how Eat Your Books and ckbk got started, and to answer your cookbook-related questions. Watch the replay of the livestream.
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British born chef Darren Purchese is Australian patisserie royalty. If you are in Australia you will know of him. If you aren’t you will certainly have heard of Australian Masterchef, the globally watched show on which his complex creations have been set as tie-breaker challenges under his watchful eye and expert guidance. Find out more about Darren’s cookbooks and some of his favorite recipes in Cat Black’s author profile.
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St Patrick’s Day, March 17, is an annual opportunity to turn your thoughts towards the emerald isle. A public holiday in Ireland, a celebration of patron saint, Saint Patrick, the date has long been celebrated by Irish communities worldwide. Plus, the story behind the Sydney Seafood School.
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Roberta Muir ran the Sydney Seafood School for more than a decade and during that time the school hosted a Who’s Who of top Australian and international guest chefs. In Sydney Seafood School Cookbook, Roberta brings together all the key information you need on buying and preparing fish, together with more than 90 battle-tested chef recipes.
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