In this third installment of our series on cooking fundamentals, Cat Black moves on to look at bread, a food that is both utterly familiar and yet endlessly diverse.
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In the second feature in this ckbk series (following on from the inaugural Introduction to Pastry), Cat Black offers an overview of the culinary uses of this vital grain - “Rice 101”, if you will…
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This new series of features from ckbk will offer a structured guide to a particular area of cooking. This first piece, with its accompanying recipe collections, provides an introduction to pastry, including shortcrust, puff, choux and hot water pastry.
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