October 7 - 13 sees the 26th annual National Curry Week in the UK. Curries are loved the world over. The Japanese have katsu curry, the Kenyans their kuku paka (chicken and coconut curry) and let's not forget the Germans with their famous currywurst. But it is in South and Southeast Asia that curries are most prodigious and widespread. And the British relationship with India is what has resulted in a nation of curry lovers, with chicken tikka masala a national dish. Explore Indian curry, such as the rightly celebrated Goan vindaloo, with these four cookbooks.
There are certain times (dark, rainy nights included) that call for a warming, aromatic, spice-laced bowlful to cheer the mind as well as nourish the body. This collection of Indian recipes includes classics such as chilli-hot Lamb Madras and mild, creamy Butter Chicken – and a vast variety of flavors in between. The world of Indian curries seriously rewards exploration, so give these a try...
Curated collections from ckbk's editors
Californian chef John Ash was an early pioneer of cooking locally and seasonally, opening his first restaurant in 1980. In his award-winning cookbooks and cookery classes he has spread his philosophy of respect for the ingredient, and for food with quality and simplicity. His latest book, The Hog Island Book of Fish & Seafood was published in 2023.
Amy Kaneko is an American food writer and editor. Having spent 2 years living in Japan with her Japanese husband, and learnt to cook Japanese food from her in-laws, she is on a mission to bring authentic Japanese dishes to Westerners. Her book Let's Cook Japanese Food! is the culmination of this work, and combines her love of and knowledge of these dishes.
William Woys Weaver is an American food historian, author, gardener and epicure. He has contributed to countless publications and institutions, researching and chronicling his subject, and has been the subject of many articles, including in The New York Times. His books include Pennsylvania Dutch Country Cooking, and The Christmas Cook.
Multi-award winning dessert, bakery and chocolate specialist Alice Medrich trained at the prestigious École Lenôtre in France. Her book Cocolat is named after her famous and much beloved dessert boutique, which she opened in Berkeley in 1976, and where she is credited with introducing Americans to the joy of chocolate truffles.
Trained in London, now firmly ensconsed as a leading light on the Sydney food scene, chef and restaurateur Simon Sandall has been blazing a trail through top kitchens for over 30 years. He currently runs his hosptality consultancy Sandall & Co, and his restaurant Boronia Kitchen, both in Sydney. His first book Boronia Kitchen: The Cookbook was published in 2023.
Born in Antwerp, food writer and photographer Regula Ysewijn's work explores the food culture and history of Britain and her native Belgium. In 2024 her book Dark Rye & Honey Cake won a James Beard Award medal, and she was awarded an MBE for services to British food & culture in Belgium and the UK, in the Kings list of honours for foreign nationals.
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.
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...
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.
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.
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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