With spring comes a rich array from the garden. Fresh salads and new vegetables, that we have done without through winter, are once again on the table. These four books are your invitation to make the very most of them.
The aromatic and diverse flavor notes in tea are not just good to drink. They make tea, whether used for soaking, smoking or braising, an interesting addition to many recipes, sweet and savory. Try Tea Smoked Trout with Indian Salsa, or an Earl Grey Tea Cake.
Curated collections from ckbk's editors
Ken Hom OBE is a chef, cookery writer and authority on Chinese cuisine. In a career spanning four decades, he has written dozens of cookbooks, selling millions of copies, and presented several hugely popular cookery series for the BBC. He has also sold over 8 million Ken Hom woks worldwide!
Based in Cambridgeshire in the UK, Jenny knows farming from the inside: she’s married to a farmer. In her books ‘For the Love of the Land’ and ‘For the Love of the Sea,’ Jefferies gives voice to Britain’s food producers, highlighting the role they play in looking after the country’s land and seas. In her 3rd book 'Islands in a Common Sea' she brings together stories from 25 food producers all across the globe.
Highly influential and eminent chef Michel Guérard was awarded the title of Meuiller Ouvrier de France in 1958 at just 25 years old. He went on to become one of the founding fathers of "nouvelle cuisine" and in 1977 his pioneering restaurant in Eugenie-les-Bains was awarded 3 Michelin stars. He continues his role in changing perceptions around healthy cuisine through his books and at his culinary school The Institute Michel Guérard.
Cookbook author Jeanne Strang moved from the UK to South-West France in the 1960s. She spend the next 50 plus years documenting the food of the region with detail and love. Her book Goosefat & Garlic, published in 1991 is a seminal work on the region. When she died in 2023 she left the completed manuscript for its sequel, Magret & Mushrooms, now published on ckbk.
Gujerati physican, artist and cook, Sheil Shukla is based in Chicagoland Illinois. His work explores the applications of plant-based nutrition to clinical medicine. His book Plant-Based India: Nourishing Recipes Rooted in Tradition was a 2023 James Beard Book Award nominee.
Based in Boston, MA, Barbara Feldman Morse is an awarding-winning baker and lifelong baking enthusiast. Her book Madeleines: Elegant French Tea Cakes to Bake & Share takes a classic and modern approach to a bake she has been making since the 1970s.
To celebrate the debut of Fantastic Fungi: The Community Cookbook on ckbk, we chatted with chefs about their top ‘shrooms and unearthed some of our own favorite mushroom recipes.
In 1984 a young Chinese-American appeared in his first BBC television programme, a new series on Chinese cookery which, in his own words, “opened up a whole new world to the British Public.” That young man was, of course, the great Ken Hom. He thrilled viewers by cooking exciting dishes in real time and introduced British viewers to the wok – in fact his second ever programme focused on how to choose and use your wok.
Kumud Ghandi is a food scientist, nutritionist, spice maestro, author and broadcaster, whose passion for garlic in all its sweet and pungent glory has inspired her to write The Garlic Story. Plus, rediscovering the joy of good old-fashioned baking.
For me, garlic is divine, and at the centre of what I call the holy trinity of ingredients that is garlic, ginger and chillies. Few ingredients can produce flavour in so many distinct ways when cooked correctly. Nothing is more beautiful than delicately roasted garlic, simply popped into the oven whole with all the cloves still on the bulb
When you want something delicious to eat, but not a great pile of washing up, one pot cooking is hard to beat. We have two books newly added to ckbk to help. Plus Jenny Jefferies latest cookbook featuring stories from farmers and fishermen around the world, and suggestions for seasonal sorrel recipes.
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