Celebrate Bastille Day in style
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Bastille Day, or the Fête Nationale Française, celebrates the liberation of the French people by remembering two events of the French revolution – the storming of the Bastille on 14 July 1789 and the Fête de la Fédération that announced unity on 14 July 1790. Annually July 14 sees military parades in Paris, while fireworks and parties set the mood across France.
Wonderful food is never far from a French person’s thoughts, and any good party requires it in abundance.
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We have everything you need to cook up a fine French feast. In the spirit of egalitarianism look to the rustic and the classics for your celebrations. Our French Bistro Classics collection is a good place to start. Greet guests with a slice of Pissaladière, gloriously combining that trinity of great ingredients; onions, anchovies and black olives. Or try making a classic Soufflé au Fromage which provides a model for making savory soufflés out of just about anything.
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Cheese is always on the menu in France. In our Cooking with French Cheese collection we bring together recipes to make the most of the rich depth and variety of flavors French cheese brings to the kitchen. Try a Spinach and Brie Flan from Le Cordon Bleu.
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If all this has whet your appetite, take a look at our France bookshelf, for a tempting and ever-growing collection of the very best in French cookery.
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Pictured above: Red Fruit Clafoutis with Flavoured Greek Yogurt from French Countryside Cooking by Daniel Galmiche
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Insight into culinary legend Keith Floyd
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In our new Author Profile: Keith Floyd, Ramona Andrews shines a light on one of the most influential chefs and cookery broadcasters of all time. Keith Floyd had three restaurants in Bristol by 1971, but it was his television work in the 1980s and 90s that set the seal on his place in the culinary hall of fame.
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Through interviews with important figures in Floyd’s life and career – including ckbk co-founder and founder of Floyd’s first publisher Absolute Press, Jon Croft – Andrews shows how Floyd’s particular charm, humor, and the ever-present glass of wine, set the precedent for food programming as it is today. A complex character, his work had an immediacy that created a real connection with his audience.
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There is so much to discover in Floyd’s work; reading the feature will make you want to rewatch all his back catalogue. And there is the food! Browse Floyd’s books to immerse in an exceptional culinary journey with the master.
Try crumbly-sweet walnut-rich Gâteau au Noix from the classic Floyd on France. Travel was a big part of Floyd’s cooking and the appeal of his many TV series. So why not explore Far Flung Floyd and cook up some Dynamite Drunken Beef – a dish that was surely after his own heart.
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Sam Bilton’s consuming passion for saffron
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"Spices are addictive. Perhaps not scientifically speaking but spices possess a fragrant ability to tantalise the appetite, to evoke memories of childhood baking or rambling through souks abundant with spices." Sam Bilton
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An important spice in England, often associated with wealth thanks to the golden hue it imparts, Bilton charts how it came to be part of the British kitchen.
She documents how saffron’s journey from its Near Eastern origins across Europe resulted in the spread of its golden glory and sweet aromatic complexity in a great diversity of dishes across many cuisines.
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In her feature she introduces a host of recipes, from the traditional Cornish Saffron Buns, to a rich and fragrant Saffron Rice Pudding. Not forgetting many glorious savory dishes such as Risotto alla Milanese Classico.
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Celebrating the life and work of Marlena Spieler
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It was with great sadness that we learnt of the sudden death of prolific food writer Marlena Spieler, at the age of 74. Her passion for her subject and zest for life are more than evident in her conversations on food, such as our Interview with Marlena Spieler in July 2021.
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A great chronicler of Jewish Food, her book The Complete Guide to Traditional Jewish Cooking is a seminal work on the subject.
"I wanted to make sure that as many different groups and communities’ dishes were cooked and portrayed as possible. Jews have lived all over the world, except when they can’t. It’s very moving."
Marlena was very vocal about emotional connections in food, and how writing about Jewish food helped her remain close to the brother and the grandmother she lost.
We are deeply fortunate that Marlena Spieler left such a precious legacy in her 70 plus books. She will be much missed.
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Ingredient spotlight: aubergine / eggplant
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Aubergine, brinjal, or eggplant in the US, is a member of the vast deadly nightshade plant family – along with chili, tomato, and potatoes, among others. It comes in a great variety of colors – white, green, striped, and all shades of purple. The large oblong deep purple fruits are the most commonly available. Key to cooking aubergine is to ensure the flesh is thoroughly cooked and doesn’t remain firm – undercooked aubergine is not good to eat.
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The spongy interior is perfect for soaking up plenty of flavor, but you don’t want an excess of oil or they become greasy. Explore our collection of 12 Ways with Eggplant for just a touch of inspiration, after which the options are endless for this highly versatile ingredient.
Try Charred Eggplant Dip With Maple Drizzle, or spice things up with Miso Caramel Aubergine.
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6 of the best cherry recipes
For those of us in the midst of cherry season it is a time of great joy. These sweet, full-flavored fruit are a great treat. If you have any you have managed to resist eating, they are glorious in many dishes. Here are six of the best, if you can't get enough - here are a dozen more in our 12 ways with cherries collection.
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