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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.” Anne Mendelson, food journalist and culinary historian.
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Our sentiments exactly. When Jeanne Strang and her husband Paul moved to Aveyron in the 1960s, beginning a lifelong love affair with the region, Jeanne also began the work that would result in the culinary classic Goosefat & Garlic. Published in 1991, reprinted countless times, it remains a seminal work on the cuisine and food culture of South-West France. When Jeanne died in August 2023 she left a complete manuscript for Magrets & Mushrooms, a precious sequel, a treat we did not know we had in store.
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This thrilling discovery is the inaugural publication from our new ckbk publishing imprint, and is available – with a foreword from the president of the Guild of Food Writers, Orlando Murrin – in print, on ebook, and on the ckbk app.
Find recipes steeped in the flavors of La France Profonde, accompanied by Jeanne’s richly informative understanding and stories.
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Pictured above: Le Gigot D'agneau à la crème D’ail Rose de Lautrec (Roast Leg of Lamb with Pink Lautrec Garlic Sauce) from Magrets & Mushrooms by Jeanne Strang. Photo: Alison Stattersfield.
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A very Happy Easter to you
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Wishing you all a wonderful Easter weekend. For those that celebrate, Good Friday, March 29, kicks off the festivities, and we hope you have a few days of rest, relaxation, food and family. Find recipes for all the classic Easter dishes on ckbk, such as this spiced Simnel Cake.
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We really enjoyed the conversation between author Eleanor Ford and president of The Guild of Food Writers Orlando Murrin, hosted by ckbk at the North London Book Festival which took place at Alexandra Palace last weekend. If you were unable to make it along, fear not as you can catch up here with the recording of a fantastic conversation between two award-winning food writers. They chat about Eleanor’s book A Whisper of Cardamom, with tips on spice storage to avoid "dusty disappointment." Eleanor also reveals her (current) favorite recipe from the book, and Orlando recalls which popular spice was (rather unjustly) described by a well-known food writer as "beastly."
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As the days begin to lengthen and spring can be said to have sprung – in the Northern hemisphere at least – our thoughts turn to lighter meals, and our hopes to days by the sea. Seafood suppers and fish-filled lunches call. Cooking seafood can intimidate, but it needn’t.
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With very little time and effort, you can turn your fishmonger’s haul into a glorious nutritious meal. Browse our Fish Bookshelf for an absolute wealth of chefs and recipes ready to guide and tempt you. How about some Garlic Prawns for starters.
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Arugula is a tender-leafed green, native to the Mediterranean. Otherwise known at rocket, which derives from the French roquette, its bright peppery taste and delicate leaves make a perfect addition to salads – try Arugula Salad with Pomegranates and Pistachios.
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6 of the very best buns
We love a bun, a hug on a plate, so here is your Easter present of the very best brilliant buns.
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from Oats in the North, Wheat from the South by Regula Ysewijn
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from Bad Girl Bakery by Jeni Iannetta
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from The Official Downton Abbey Afternoon Tea Cookbook
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from Fresh from Poland by Michal Horkosz
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from Real Irish Food by David Bowers
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from Falling Cloudberries by Tessa Kiros
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