Be inspired by our Consuming Passions
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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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Chicken is a meat that was a great delicacy, and that many now take for granted. In our feature Consuming Passions: Chicken, food writer Jenny Jefferies urges us to appreciate this most precious food resource. Roast chicken is of course a family favorite, the centerpiece of many an occasion. But the infinitely versatile chicken takes centre stage globally in so many different guises – fried, steamed, poached, a curry, a tagine, kebabs, fricassee or salad. |
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Jefferies documents chicken’s diversity and popularity, and charges us to appreciate the whole bird, eggs included, but possibly minus the beak!
Jefferies includes a collection of ten of her pick of chicken recipes from across ckbk, including a Fully Loaded Chicken Burger, and this golden Chicken and Leek Pie.
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Remember to take a look at the full series of Consuming Passions for more insight and enthusiasm into people’s favorite foods.
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Pictured above: Tandoori Roast Chicken from The Nutmeg Trail by Eleanor Ford
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A guide to ckbk's professional bookshelf
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We recently added two new professional cookbooks, Professional Garde Manger by Jaclyn Pestka, Wayne Gisslen and Lou Sackett, and The Advanced Professional Pastry Chef by Bo Friberg to our bookshelves.
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Friberg and Gisslen are just two of the many authors who feature on our growing professional bookshelf.
In this feature : A guide to ckbk's Professional Bookshelf, our co-founder Matt Cockerill takes us on a whistlestop tour of highlights for professional chefs, would-be chefs and chefs-in-training. He discusses how professional culinary texts are used and what sets them apart from cookbooks for home cooks.
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We are also delighted that a growing number of educational institutions now subscribe to give full ckbk access to their faculty and students.
Existing customers include Oxford Brookes University, Los Angeles Trade Technical College, the Institute of Culinary Education, Nova Scotia Community College,The Pearson School of Culinary Arts, UN Las Vegas, and UC Davis.
If this is something you may be interested in, please contact education@ckbk.com to find out more.
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Eid al-Fitr is celebrated by Muslims around the globe – an end to Ramadan and its dawn-to-sunset fasting. The festival, which lasts from one to three days depending on regional custom, will begin on April 21 or 22 this year.
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Ingredient spotlight: asparagus
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The arrival of asparagus is a moment for celebration. These tender shoots are the edible symbol of spring in the Northern Hemisphere. Their season is short, which makes it is all the more important to savor each bite. Whether you can get your hands on green, white or purple asparagus – and each has their devotees – their sweet nutty flavor is a true annual treat.
Asparagus requires little preparation before cooking, just the removal of any woody part of the stem – a more extensive task with white stems than green.
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6 of the best pecan recipes
With April being National Pecan Month, it would be rude not to pay the delectable nut some attention. Here are six recipes to get you started.
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