This cooking demo + Q&A with Chef Yannick Anton from Le Cordon Bleu will teach you to make fantastic canapés perfect for festive parties, and features two recipes from the Le Cordon Bleu Home Collection series.
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Cooking with heart and soul in the American south
“It’s one of the truest forms of American cuisine, because American cuisine to me sometimes can be a mishmash. Southern food, soul food, gullah cuisine, whatever you want to call it. It’s not going anywhere.”Kevin Mitchell – Taste of the State
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Growing up, I have no memories of a cranberry that didn’t come from a can or bottle. It wasn’t until after I finished university that I made cranberry sauce for the first time. While that one didn’t end up being a winner, it did introduce me to the joys of fresh cranberries. Once I’d tasted the real deal, there was no going back – I’ve tried every cranberry recipe I could get my hands on.
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We caught up with Kevin Mitchell and David S Shields, authors of Taste the State (newly added to ckbk) to hear more about he history and significance of the ingredients and dishes at the heart of the cooking of South Carolina, and to discuss the food culture in the Southern US more generally.
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In this ckbk Livestream and Q&A, which took place on Wednesday November 2nd 2022 , blogger, retreat chef and cookbook author Bettina Campolucci Bordi takes the mystery out of vegan cooking and shows that anyone can cook simple, healthy, delicious vegan food with readily available ingredients.
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If we talk about Indian cuisine, we imply something unified. It would be more truthful to talk about Indian cuisines. India’s many cooking styles are deeply regional, overlaid with cultural, religious, and spiritual differences, all of which change with the seasons – which makes investigating India’s regional dishes and cooking styles all the more rewarding.
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The 17 books on ckbk’s Indian bookshelf explore the breadth and depth of Indian cuisines, from countrywide compendiums to books that investigate a single cooking style. Come along on a taste tour through our collection…
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Pumpkins and squashes are everywhere this time of year but be sure to use a variety that is good to eat after you’ve carved your jack-o-lanterns. This Roasted-Pumpkin Ice Cream is a surprisingly wonderful way to use up pumpkin purée. Try it and the other recipes in our Roast Pumpkin Recipes collection. If you’re after more ideas, there are definitely more treats than tricks in our Halloween recipes collection.
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A number of coming-in-from-the-cold comfort cookbooks arrive on your ckbk shelves this week. Riverford Organic Farmers, based in Devon in the UK, was a veg box pioneer, launching its scheme back in 1986 – and has also published several cookbooks. Riverford’s latest, Autumn and Winter Cooking with a Veg Box, along with Seasonal Soups (from greengrocer Fraser Reid, based in Dundee, Scotland), and Winter (from the Le Cordon Bleu Home Collection) are all packed with ways to make the most of the harvest at this time of year.
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Diwali, the most celebrated Indian festival, serves to remind humanity of the triumph of good over evil. The celebration has important meaning for Hindus, Sikhs, and Jains. This year, the Festival of Lights is celebrated on October 24 and across five days, from Saturday October 22 to Wednesday October 26.
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On The Hummus Route leads us through nine Middle-Eastern hummus hubs, from Cairo all the way to Damascus, through Gaza, Jaffa, Tel Aviv, Jerusalem, Nazareth, Acre and Beirut. Here we take our own hummus route through ckbk’s titles exploring the significance (and deliciousness!) of this dish.
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We’re pleased to announce the availability of shoppable recipes for US users of ckbk, thanks to our newly released integration with the Instacart app.
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There’s nothing like the joy of finding food out in the wild, bringing it home, and transforming it into a sensational supper. Fall is the main season for wild mushrooms in the Northern Hemisphere, starting with chanterelles as early as August and continuing until the end of November, with varieties such as porcini, hedgehog mushrooms, and pieds bleus.
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Bettina Campolucci Bordi is a chef, cooking teacher, and food writer specializing in plant-based recipes. She has written three cookbooks – 7 Day Vegan Challenge, Celebrate: Plant-Based Recipes for Every Occasion, and Happy Vegan Food – all available on ckbk. She tells us about her food influences and what she thinks about vegan sausage rolls…
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October is ‘Goatober’ – a worldwide initiative that aims to prolong the lives of billy goats and to encourage more people around the world to cook with goat. It’s the ideal chance to learn more about (and cook with) goat meat.
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October is ‘Goatober.’ Founded in New York in 2011, the initiative is now a worldwide phenomenon that aims to prolong the lives of billy goats and to encourage more people to cook with this ethically produced meat. If you haven’t cooked with goat, now may be the time to develop a passion for this wrongfully underrated meat.
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Vegetarianism, as a term, only came into general use after the formation of the Vegetarian Society at Ramsgate in England in 1847, writes food historian Alan Davidson. “However,” he says, “the phenomenon, that is to say the existence of significant numbers of people who as a matter of principle did not eat animal flesh, dates back to classical times or beyond.”
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Putting good food on the table, let alone food tempting enough for small people’s changing appetites, can be a challenge. Don’t worry: we’ve got you covered with the books in our Cookbooks for Busy Families collection.
New to ckbk is Real Food Kids Will Love by Annabel Karmel. “Food for everyone” – from toddlers to grownups – is at the heart of this highly practical recipe book.
This ckbk livestream, which took place Wednesday September 21 2022, featured Chiswick Cheese Market founder and cookbook author Fran Warde, cheesemaker Mary Quicke MBE, and ‘Affineur of the Year’ Perry James Wakeman Watch the replay to learn how cheesemakers and affineurs cooperate to ensure cheese is aged to perfection, and for tips on selection, storing, tasting, pairing and cooking with cheese.
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In this guest post, ckbk subscriber Francene Connor writes about a South Australian cookbook that is close to her heart: The Blue Ribbon Cookbook by Liz Harfull. Francene discusses the importance of community cookbooks and the vital role they play in preserving rural traditions and supporting local communities.
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