Newsletter: Fine farm cooking + save on sushi school in London🍣🍣

Automated unit conversions are here!

In the ckbk user survey, we asked what features users would most like to see added to ckbk, and the answer came through loud and clear – offering reliable conversion between US and metric measurements was by far the top feature request. We are pleased to announce the release of this feature, now available on the ckbk website and via the latest update to the ckbk iOS and Android apps. Just look out for the slider which appears on any ingredient list that needs conversion (the slider will not appear on recipes where the author has already supplied both types of measurement).

What does this mean in practice? Marcella Hazan and Mark Bittman now also in metric! Gary Rhodes and Mark Hix now also in cups! Read the official feature announcement and FAQ to learn more, and let us know what you think...

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Fine farm cooking

“This book is filled with unfussy recipes meant to inspire a great meal at home. It places importance on finding the best ingredients one can possibly source to create homemade meals using classical methods in casual ways.”

Emma Hearst

Newly published, and newly added to ckbk Flavors from the Farm: Vegetable-Forward Cookery to Share with Friends & Family is not a vegetarian or vegan cookbook. But what it aims, and succeeds, in doing, is to bring the philosophy of Forts Ferry Farm in upstate New York to your kitchen.

A philosophy founded by ex-chef Emma Hearst and the collection of chefs, agricultural technicians, and innovators, at her 60+ acre farmstead – to honor the growth and production of food.

Everything they grow is chemical free, hand planted, hand-picked, and hand processed. The produce they create, from carrots to hot sauce, is sold in their old-fashioned shop nearby in Hudson.

After opening her first restaurant in New York at 21, Emma went on to be listed in both Forbes and Zagat’s 30 under 30. A semi-finalist for a James Beard Award, she also graced TV screens with her cookery flair. Now, on the farm, and in her first book, she aims to encourage home cooks to maximise the flavor and quality of their food with ingredient-driven recipes. The book is packed with straight-forward, and straight-forwardly delicious, recipes.

Try Lettuce Cups with Herby Spring Peas & Goat Cheese, or this Fully Loaded Chicken Soup.

Although these recipes are highly nutritious, there is no lack of indulgence – try Salty Butter Spiced Gingerbread, or this Buckwheat Blueberry Shortcake.

Find all 130 recipes from Flavors From The Farm

Pictured above: Honey Roasted Root Vegetables from Flavors From The Farm by Emma Hearst

Vintage Ken Hom

Originally published in 1997, Travels with a Hot Wok, from legendary chef and Chinese food advocate Ken Hom, is a wonderful new addition to your ckbk bookshelves. The book is Ken’s version of fusion food. Wok at the ready, the book‘s 150+ recipes demonstrate ways in which Ken brings the best of South East Asian flavors and technique to create whatever he wants to eat.

Try Honey-Soy Glazed Poussins, or Chinese Mushroom Risotto. Desserts get a makeover too – such as this Ginger Crème Brulée or this Apple and Lemongrass Frangipane Tart.

Discover more Ken Hom flavors on our bookshelf

A ckbk discount on top sushi skills

See the video above for a taste of what is on offer….

In recent years, Japanese cuisine has experienced a remarkable surge in global popularity. However, much of what is available outside Japan lacks authenticity, and mastering traditional Japanese cooking has typically required travel to Japan. With the launch of the Tokyo College of Sushi & Washoku in London, this is set to change. To celebrate, we are offering a special opportunity for chefs eager to enhance their sushi-making skills.

The college will provide instruction not only in the specialized skills and techniques required for making sushi, Japan's most famous culinary export, but also in washoku, the art of traditional Japanese cooking.

Throughout the first half of September, you can enjoy a half-day trial session giving you an excellent opportunity to dive into the practical aspects of the college’s curriculum. You'll get to experience first-hand the quality and depth of the tuition, interact directly with the expert instructors, and get a true sense of the immersive learning environment. The regular price for these sessions is £125, but ckbk members can register for just £100, including all necessary ingredients.

To take advantage of this special offer, sign up for a Trial Class, and mention ckbk in your registration.

Find out more about the 20% offer

Ingredient focus: zucchini flowers

Almost all members of the squash family produce edible flowers, but zucchini flowers are the perfect size, shape and texture for culinary use – large enough to stuff with all manner of good things, and with a delicate flavor of their own. Most sold, and best for picking, are the male flowers. The plant needs some of these left for pollination.

The female flowers are those attached to the developing zucchini, so those are best left on the plant to become full grown zucchini. Although these are sometimes picked and cooked together, when the vegetable-fruits are still small and tender.

Long prized in Italian and French cooking, zucchini flowers lend themselves to a diverse range of recipes and flavors. Try Provençale Salad with Courgette Flowers Tempura, the classic Rome flavors of Stuffed Courgette Flowers with Mozzarella, Ricotta and Anchovies, or head to India for some Courgette Flower Bhajis.

For these and more zucchini flower favorites see our collection of 12 Ways with Zucchini (Courgette) Flowers.