The sandwich – the humblest of snacks, or a more elevated culinary offering? These four books explore the never-ending range and appeal of placing a great combination of ingredients inside some bread. You will never run out of ideas for lunch again.
Max Halley and Ben Benton
Stashing a pile of your favorite ingredients between two slices of bread is incredibly simple – and an act of genius. There is literally no end to the number and combination of ingredients, condiments, and types of bread that can be combined to make a sandwich. The only limit is your imagination. This collection includes everything from a traditional Roast Beef with Horseradish sandwich to Grilled Serrano Ham and Manchego Cheese, and the trendy Japanese Katsu Sando. Tuck right in...
Curated collections from ckbk's editors
Halloween, Diwali and bonfire night treats aplenty in the latest cookbook newsletter, plus we have two tempting baking books from Zingerman’s Bakehouse jointly featured as book of the month in #ckbkclub.
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.
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.
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.
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.
Advertisement
