Robert Wemischner is a pastry chef and culinary educator who for the past 18 years has taught baking and pastry at Los Angeles Trade Technical College. Robert’s long-standing interest in the flavor potential of ingredients culminated in The Dessert Architect, a text book designed to teach budding pastry chefs the fundamental building blocks and approaches which will allow them to freely express their creativity. We asked the author what led him to write the book…
Read MoreDina Macki is a British-born cook from an Omani and Zanzibari family. Her ‘Dine with Dina’ Omani supper clubs have been a hit, and later this year will see the appearance of her debut cookbook which will be the first title on Omani cuisine to be published in English. On Instagram, where she has more than 24,000 followers, she is known as ‘The Pomegranate Queen’, so when it came to choosing the topic for her Consuming Passions piece, there was only one option…
Read MoreIt’s that time of year, when we make resolutions for the year ahead, and take a look back at the year we’ve had. On that note we’ve done our annual roundup, and you lot have been cooking! It’s exciting to see the enthusiasm and range of your use of our resources at ckbk.
Read MoreJeanne Strang’s book, Goose Fat and Garlic, is devoted to the regional and highly seasonal dishes of rural SouthWest France. Patricia Wells describes it as “a book with a ring of authenticity; a must for all cooks with a sense of curiosity and a dose of ambition.” The book has legions of devoted fans, among them Alison Stattersfield, who has recorded her progress in cooking her way every recipe in the book on her blog My Year of French Cookery. Below she explains why this book, and the cuisine of the region as a whole, means so much to her.
Read MoreAnother year at ckbk has just flown by and it’s time to crunch the numbers to see what books and recipes have been the most popular this year.
Read MoreDi Murrell celebrates the humblest of fish and its dual appeal “My love affair with fresh sardines began quite late on when we lived in France and, strangely enough, my fondness for the tinned sort was rekindled there too. Strange, because in both cases we were in regions that had little to do with the sea.”
Read MoreDoes your heart sink at the number of people to cook for, and the number of meals to be cooked, at this time of year? We’re here to help you turn the marathon of Christmas cooking from a chore into a joy. Whether you need your hand held, or want to explore new recipes, we have tips, and tricks, and scrumptious dishes galore.
Read MoreUnlisted collections are perfect for sharing a menu of recipes, or a curated collection of books, with a specific group of people – friends, family members, or professional colleagues. Find out about this new option for sharing collections with a limited group.
Read MoreThere is no better way to get in the holiday mood, and get on top of that gifts-to-get list, than to rustle up a few batches of something in the kitchen. A great thing to do with the little ones, and less expensive that heading to the shops, making edible gifts is a win-win. And with households always fuller than usual at this time of year, something yummy to offer around will always be welcome.
Read MoreTo mark the December 6th publication of Savory vs. Sweet, the debut cookbook from Miami-based influencers Shalean and Stephanie Ghitis, we spoke to one of the authors to find out how the cookbook came to be published.
Read MoreEveryone loves a cookie! Fun, festive, and good to eat. It’s National Cookie Day on December 4 in the US and UK. But wherever you are you need no excuse to whip up a batch of cookies. A great activity with kids over the holidays, cookies make thoughtful, inexpensive seasonal gifts. We have lots of books on ckbk brimming with recipes, techniques, and charm.
Read MoreIn the latest addition to our consuming passions series, Laura Hadland (drinks writer and author of 50 Years of CAMRA: Celebrating 50 years of the Campaign for Real Ale) celebrates the dark mysteries of stout, the style of beer made famous by Guinness, whose rich and smooth flavour makes it a beverage with a vast range of culinary possibilities. Laura also offer recommendations for some of her personal favorite craft stouts and suggestions for their use.
Read MoreThe American holiday of Thanksgiving falls on the fourth Thursday of November – this year November 24. Its origins lie in various days for thanksgiving across US history, and since the 1800s has become established as a date that brings families across the US together. Cooking for a crowd brings its challenges, even before you factor in everyone’s expectation of the special meal. Fear not, we’ve got everything you need to keep everyone happy.
Read MoreFood historian Annie Gray is a familiar to many through her regular appearances on BBC Radio 4’s The Kitchen Cabinet. Annie has a passion for cookbooks, the older and more eclectic the better, and we are proud to have several of her own cookbooks on ckbk, including The Official Downton Abbey Cookbook and How to Cook the Victorian Way with Mrs Crocombe. Annie’s most recent cookbook, At Christmas We Feast which was added to ckbk this week, looks at the culinary traditions and mythologies which mark the festive season.
Read MoreThis 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.
Read MoreCooking 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
Read MoreGrowing 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.
Read MoreWe 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.
Read MoreIn 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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