All the recipes you need for Lunar New Year
|
|
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!
|
|
Pictured above: Clay Pot Noodles with Pork and Prawns from My Asian Kitchen by Jennifer Joyce
|
|
A masterclass in professional precision from Robert Wemischner
|
|
Renowned pastry chef, and tutor at the Los Angeles Trade Technical College for more than three decades, Robert Wemischner is a trusted source of culinary excellence. With two of his books newly available on your ckbk bookshelf, we bring you a wealth of techniques, flavor ideas and professional knowledge.
|
|
The Dessert Architect is crafted from the years of experience Wemischner has amassed teaching pastry chefs, and born of his desire to give them an invaluable professional tool. He acknowledges that you can teach techniques, but not creativity, and wants to impart understanding of the principles that underpin a successful dessert. Essential are the four cornerstones of the design, flavor, texture, temperature and contrast.
|
|
|
Wemischner brings this same fine-tuned approach to Cooking with Tea, written with tea expert Diana Rosen. The authors’ intention is to showcase tea as an interesting, delicious and versatile ingredient, throughout the kitchen. The book contains all you need to know about selecting and preparing tea, and is a rich resource of recipes to choose from.
|
|
|
A culinary tour of rural France
|
|
There is a particular appreciation for a region’s cuisine that arises when an outsider settles there and fully immerses themselves. Two books new to your ckbk bookshelf are each a fine example of this approach, applied to the cooking of rural France.
|
|
In Goose Fat & Garlic, author Jeanne Strang writes with an understanding of the food of rural South-West France born of 50 years in situ. The book is not only a superb recipe book, but a guide to the methods, traditions and ingredients of the region.
Each recipe is a ticket to those French hillsides, from a classic Cassoulet to the rich joy of Le Tarte aux Noix.
|
|
|
New feature Behind the Cookbook: Goose Fat & Garlic is Alison Stattersfield’s description of a book that has greatly informed her own cooking and relationship with the region – she writes about cooking her way through its entirety, and includes evocative descriptions of ingredients and dishes.
|
|
|
In his book Mourjou, film and food writer Peter Graham describes the food of the remote village in the Auvergne that he lived in for more than four decades.
He amassed extensive understanding of the history of the area, local ingredients, and Auvergnat cooking. An area that, like all of rural France has suffered its periods of extreme poverty, but is now rich in edible resources.
|
|
|
Recipes for local fare such as Farinette, a frugal dish somewhere between an omelette and a pancake, include plenty of background information and beguiling stories of their discovery by the author. Petit Salé aux Lentilles (salt pork with lentils) is another classic, something he assures you would be likely to see chalked up on the daily menu of a local café.
|
|
Burns Night supper – sorted!
|
|
Wednesday, January 25 marks Burns Night, the annual date to pay tribute to Scotland’s best-loved bard, and to celebrate the country’s culinary culture. Haggis (of course) is always the centerpiece of a meal that is rich with ritual and tradition.
|
|
What to cook now: blood oranges
|
|
Blood oranges are mostly grown in the Mediterranean and come into season in late winter. Their deep red colour is thought to have first appeared in the 17th century, and they are now cultivated to encourage it.
|
|
6 of the best steamed buns
As our thoughts turn to tempting East Asian treats for the Lunar New Year, here are six bao and steamed bun recipes to inspire you.
|
|
|
|