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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The latest ckbk author Q&A is with Radhika Howarth, whose new cookbook, Radikal Kitchen, has a unique format, following the journey of specific dishes and ingredients along the Silk Road, and other trade routes. Don’t miss a special bonus - a video showing how to make Radhika’s “radikal” version of the Indian-spiced South African classic dish, Bunny Chow.
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Dates may seem like just another unexceptional dried fruit, but they are a food with a long history. In this latest contribution to the Consuming Passions series Joel Haber, a food historian specializing in Jewish food, shows the many diverse ways in which this fruit can be enjoyed.
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This week we have an embarrassment of riches, an opportunity to share a treasure trove of recipes that add up to an Indian feast – with books from four chefs each with a different take on the rich diversity of food both from India, and influenced by it, and the food they love outside of that tradition.
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Dip In Brilliant is restaurateur Dipna Anand’s second cookbook, and it has recently been added to ckbk. Women In The Food Industry co-founder Mex Ibrahim spoke to Dipna about her inspiration for the recipes and the culinary adventures you will find in the book. Dip In Brilliant showcases not only delicious Punjabi delights, but also some of Dipna’s quirky recipe creations and some of her mum’s magical recipes too.
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Niloufer Mavalvala’s books have helped to bring Parsi cooking to much widespread attention. In this latest Behind the Cookbook feature, Niloufer tells ckbk about the origins of this unique style of cooking and how she came to write The Art of Parsi Cooking (just added to ckbk) and its followups.
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Ramona Andrews speaks to JBF and IACP award-winning chef John Ash about his most recent book on seafood, and his passion for cooking with top-quality locally source ingredients. Plus, when it comes to curry, ckbk offers a breathtaking international selection. Celebrate National Curry Week with one of almost 5000 curry recipes on ckbk...
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Ramona Andrews speaks to John Ash, the James Beard Award-winning cookbook author whose latest book, The Hog Island Book of Fish & Seafood, has just been added to ckbk. This book, published last year, reflects the author’s lifelong commitment to sustainable cooking and local ingredients.
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This month's #ckbkclub book is Let’s Cook Japanese Food!: Everyday Recipes for Authentic Dishes by Amy Kaneko. It's a book packed with tempting approachable Japanese recipes. Over in the group we have a bonus okonomiyaki recipe from Amy Kaneko, featuring a surprising ingredient.
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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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“My starting-point was an investigation into the culinary legacy of nearly 800 years of Muslim Al-Andalus, therefore historical; secondly I wanted to reflect contemporary Andalucian cooking in typical restaurants; thirdly I wanted to interweave travelogue to give a sense of a personal journey across this magical, diverse land, and fourthly I needed to introduce my own story. Because why should I, an Englishwoman, be writing about Andalucia?”
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"Fiona Dunlop does it again and brings us a region's essence. This time it's the turn of semolina crumbs from Almeria and almond sponge cake from Antequera. She sums up southern Spain — a pivotal meeting point of religions and cultures — and avoids trends and fashion. Andaluz gives the confidence to find the area's best sun drenched dishes and cook them too." Yotam Ottolenghi
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Mid-September is a time of change. Summer is still vivid in our memories. Some days still hold its warmth, the farm and garden are still bountiful. And yet winter is now on the horizon. How do we make the most of autumnal plenty, eating well for the season, and preserving some of that bounty for the sparser months to come? Focus on the current harvests, and brush up on your jam-making and pickling skills.
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American pastry chef Nick Malgieri’s book, How to Bake: Complete Guide to Perfect Cakes, Cookies, Pies, Tarts, Breads, Pizzas, Muffins won a James Beard Foundation award when first published in 1995. We are pleased to add the updated Dover edition of this classic title to ckbk, where it joins an extensive bookshelf of Malgieri’s titles. In the Q & A below, republished and updated with permission, Nick tells Eat Your Books’ Jenny Hartin about the background to this, his first cookbook.
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“When previous generations of my family moved from Mexico into Texas they had to cook with American ingredients, however, they continued to use their Mexican culinary knowledge and techniques. This organic fusion of cooking, which is unique to the border region of Texas, is a cuisine in and of itself.” Yvette Zuniga Jemison
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We recently rolled out automated unit conversions so that all recipes on ckbk are now available with both US Cup and metric measurements. By default, ckbk shows measurements as they appeared in the author’s original version, but if you would like to always see ingredient measurements converted to your preferred units, just visit the ckbk user settings page where you can now specify which units you would like to see.
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ckbk co-founder Matt Cockerill speaks to Yvette Zuniga Jemison, whose IACP award-winning cookbook My South Texas Kitchen (described by the author as "a tribute to the home cooking of multiple generations of my Mexican-American family"), is now available on ckbk.
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Sourdough September is an annual initiative from the Real Bread Campaign, who work year-round to encourage the making, buying and eating of real, good, bread, and in September give sourdough its important place in the sun.
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Whether you are celebrating Labor Day, or the last days of summer, cooking and eating outside is one of the great joys of the season. So, while the days are still long, and holidays allow for relaxed gatherings, let’s plan a cookout.
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