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
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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