Posts in ckbk newsletter
Newsletter: 📚 A trio of books from Trish Deseine + St Patrick’s Day food aplenty ☘

‘I made a conscious decision when I started writing cookbooks not to make it into a science or an education. I wanted to stay on a level with the readers of my books, who mostly didn’t go to culinary school’. Trish Deseine

Kicking off our St Patrick’s Day celebrations we have three books from hugely popular Irish-French food writer Trish Deseine, newly added to ckbk.

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Newsletter: 🥫 Store cupboard heroes: frozen peas and canned tomatoes + a feast of pies 🥧

From March 3 to 9 it is British Pie Week, an annual opportunity to indulge in a British national obsession, the pie. There is a long history of pies in Great Britain. They have been around since the Middle Ages, with the first recorded recipes appearing in the 1300s. Originally a way to preserve meats for longer by encasing them in a paste crust, once hot-water pastry was developed the pie became a vehicle for elaborate shaping, and decoration fit for a banquet table. As ovens became more widespread, they also became part of more ordinary mealtimes. And after the arrival of the potato in Europe in the 16th century, the main meal staple ‘pie and mash’ was born.

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Newsletter: 🍰 The best cakes in the world + how to personalize ckbk for you 📚

‘If I knew you were coming I’d have baked a cake…’ As the song says, sometimes a cake is the very thing. A cake says celebration like few other foods, and baking a cake for someone always says something special. Which is why we can never have enough cake books, and are extremely excited to get baking from World’s Best Cakes: 250 Great Cakes from Raspberry Genoise to Chocolate Kugelhopf—by Roger Pizey and newly added to ckbk.

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Newsletter: 🍞 A spotlight on sourdough + celebrating Australian community cookbooks📚

One of two authors featured in this week’s newsletter, bestselling author and chronicler of rural and regional Australian food and community histories, Liz Harfull learned to cook from recipes gathered together from family and neighbours. Whether created informally and organically, or through organised collaboration, community cookbooks are at the heart of cooking culture and recipes in the South Australia that Liz grew up in.

Meanwhile, esteemed professional bread instructor Michael Kalanty honed his teaching methods over years teaching students at the artisan bread course he designed at the California Culinary Academy, and we are delighted to add a new and updated edition of his book How to Bake Sourdough Bread to ckbk.

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Newsletter: 📚Jenny Linford’s guide to tofu + last minute treats for your Valentine💕

‘My straightforward recipes take you through breakfast basics, show-stopper sevencolour Sunday lunches, heart-warming soups and stews, sweet cheats and even traditional African favourites, just like Gogo used to make them…I hope that The Lazy Makoti’s Guide to the Kitchen will become your trusted guide to easy, unpretentious and delicious cooking – just what a cookbook was meant to be.’ Mogau Seshoene

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Newsletter: 📚Antonio Carluccio’s Italian classics + romantic cooking for Valentine’s Day💕

Just in time for Valentine's Day, four titles by Antonio Carluccio are added to ckbk this week. We take a look back at Carluccio’s remarkable journey – from the son of a stationmaster in a small Italian village to the UK's cherished "Godfather of Italian food.” Plus we offer suggestions for cooking with Salsify, sometimes called the "oyster plant" for its subtle, slightly briny flavor.

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Newsletter: 🏴󠁧󠁢󠁳󠁣󠁴󠁿 The best of Scotland for your Burns Night celebrations + Nik Sharma focuses on the Veg-table 🥕

In our latest feature, influential Scottish chef and restaurateur Shirley Spear goes behind the cookbook on both her books—The Three Chimneys: Recipes & Reflections, and The Three Chimneys Marmalade Bible.

Plus we introduce molecular biologist turned cookbook author Nik Sharma’s latest offering, Veg-table: Recipe, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals.

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Newsletter: 🍁 The great Canadian cook-off + announcing the winner of our food photography competition 📸

“Recipes are stories. They are tales that travel through time—gifts shared with us by witnesses of bygone eras, preserving memories of times spent with family and friends.” Bruno Feldeisen
 
Recipes are indeed stories, and what better way to explore the world, than through the stories so generously shared by its chefs. We are thrilled to have a quartet of Canadian books newly added to ckbk, each with a generous offering of Canadian goodies to share.

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Newsletter: 📚 Put soul into your baking, get down and delicious with Snoop Dogg and discover Puerto Rican Cooking, a Caribbean classic 🌶️

Chef and cookbook author Julie Jones has always baked. It was the thing she did with her mum, standing on a stool at her side, and it was the thing that helped her manage her days and emotions when her mum was diagnosed with dementia, and then later taken into care. This deeply personal journey touched others when she began to document it and share what she was going through and what she was baking. She is eloquent on the therapeutic space baking gave her:

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Newsletter: 📚 Here’s to the New Year + let’s make the most of Seville Orange season🍊

The festivities are over, and if you are in the Northern hemisphere there is a long stretch of winter still ahead. Wherever you are, the sparkles of Christmas and New Year are put away now. This is the perfect time to revel in a period of retreat, in taking care of yourself, in repair and restoration. And of course, food is a precious and wonderful part of that. Key are comfort and healing.

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Newsletter: 🎄 Christmas prep sorted + win a year’s subscription to ckbk with our new photo review feature 🎁

We are halfway to Christmas Eve—how did that happen? It is time to plan the food shopping, and what to make when, and while we can’t do your shopping or organise your diary for you, we can certainly make sure that you have all the ideas, recipes, and ingredient lists you could possibly need. Christmas ckbk-style is a tempting proposition!

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Newsletter: 🥨 German Heritage Baking is our December cookbook of the month + you share your foodie gift ideas 🎁

Born near Frankfurt in Germany, Heidrun Metzler’s childhood was gloriously flavored by the delicious baking of her mother, aunt and grandmother. Traditional German baking, recipes handed down through generations, and with a careful balance of sweetness, of nuts and dried fruits and buttery goodness, were a constant and a joy. After she moved to the US in 1978, and began her journey to becoming a food writer and educator, recreating those bakes, and helping others to understand and achieve fine results with her recipes, became central to her work

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Newsletter: 🍝 Fred Plotkin on his passion for pasta + recipes galore for Thanksgiving and Stir Up Sunday 🎄

For those of us longing to be festive, we officially announce that Christmas prep is on! In Great Britain the last Sunday before advent is Stir Up Sunday—November 24 this year. A Victorian tradition, this is the day to make those Christmas treats that need to be made well ahead—such as Christmas pudding, fruitcake, and the mincemeat for mince pies. Several weeks of maturing and being ‘fed’ regularly with spirits ensures they are at their tip top best when the time to serve them comes around.

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Newsletter: 🥖🍞 A guide to good bread + two newly published books – The Spice Collector's Cookbook and Everybody Loves Chocolate 🍩

Everybody loves chocolate – we couldn’t agree more! In her new book Everybody Loves Chocolate: Delicious Recipes from Around the World, Australia-born food writer Jennifer Donovan takes an enthusiastic journey through Europe, Asia Pacific, the Americas, the Middle East and Africa, gathering chocolate goodness along the way. There is a chocolate recipe here for every person and every mood.

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Newsletter: 👩‍🎓👨‍🎓 ckbk in education - training the next generation + Scotland’s finest on publication day!🎉

After a decade at the forefront of the Edinburgh dining scene working under Tom Kitchin, Roberta Hall-McCarron and husband Shaun opened their first venue together.

Now, with flagship The Little Chartroom, sister restaurant Eleanore, and wine bar Ardfern, they run a culinary mini-empire in the Scottish capital’s quiet outpost of Leith.

You may also know Roberta and her exceptional food from her two appearances on Great British Menu. We are extremely pleased to bring you The Changing Tides, Roberta’s first cookbook, on publication day.

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🍁🌞 Seasonal cooking, wherever you are in the world + the culinary magnificence of dates

Those of us in the Northern hemisphere are starting to feel the cold, and yearn for warming stews, and hearty suppers. But depending on where you are in the world, cooking for the coming season could mean a very different thing indeed. Perhaps you are just venturing outside, for grills and fresh sunshine-soaked days. Wherever you are, our trio of new books have something for you.

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