Take a culinary trip around Latin America, from Mexico to Rio, from Puerto Rico to Peru. These four books celebrate some of the diverse cuisines in Latin America, all with exciting dishes, bright flavors, and each with a real introduction to a country's identity through food.
When you haven't got lots of prep time, but neither do you want to compromise on flavor, it's time to bring out the slow cooker. These dishes span the globe, but all are deeply satisfying. Try Boston Baked Beans, or Chinese Five Spice Pork Ribs. A little prep, and then supper will take care of itself.
Curated collections from ckbk's editors
Chef and cookbook author Julie Jones has always baked. It was the thing she did with her mum, standing on a stool at her side, and it was the thing that helped her manage her days and emotions when her mum was diagnosed with dementia, and then later taken into care. This deeply personal journey touched others when she began to document it and share what she was going through and what she was baking. She is eloquent on the therapeutic space baking gave her:
The festivities are over, and if you are in the Northern hemisphere there is a long stretch of winter still ahead. Wherever you are, the sparkles of Christmas and New Year are put away now. This is the perfect time to revel in a period of retreat, in taking care of yourself, in repair and restoration. And of course, food is a precious and wonderful part of that. Key are comfort and healing.
What is better than a delicious home-cooked feast? All that wonderful food, when you haven’t only just finished slaving for hours creating it. Leftovers are the cook’s joy, a day-after-the-party treat. So, enjoy, and with a little extra love—no more slaving, we promise—you can make even more of them.
As you limber up for the big day, and anticipation mounts for that all-important Christmas lunch, here is a little extra inspiration and guidance to ensure that festive feast is all you want it to be.
James Read is the founder of artisanal kimchi brand Kim Kong Kimchi (a Nigella favourite) and the author of On Cabbages and Kimchi, a bestselling book on fermented food. Here he digs into this obsession and highlights fermentation-related books and recipes from ckbk’s collection.
Advertisement
