In France food is and always has been serious business. There is a reason that much of the world looks to France for its culinary training, a tradition that was perfected by the legendary Auguste Escoffier. Of course fine food is a global joy, but France remains a delicious place to explore, and these four cookbooks bring the best of France to your kitchen.
The right marinade, spice rub, or barbecue sauce can transform your grilled dishes, turning the ordinary into the extraordinarily good. Spice up your cooking with a classic Jerk Marinade for spare ribs, make your own Honey Bourbon BBQ Sauce, or try Korean-style Barbecued Beef Shortribs livened up with a soy, sesame, and ginger marinade.
Curated collections from ckbk's editors
In France food is and always has been serious business. There is a reason that much of the Western world looks to France for its culinary training. A tradition that was perfected by the legendary Auguste Escoffier, who revolutionised the running of professional kitchens and materially changed the status of chefs. He instituted a clear kitchen hierarchy too, paying particular attention to sauces—those foundational elements of fine cuisine. Of course fine food is a global joy, but France remains a delicious place to explore, and we are delighted to have two cookbooks newly added to ckbk that will help bring France to your kitchen.
In the latest feature in our ongoing Consuming Passions series, cookbook lover Amanda Carroll writes about toum, a Middle Eastern lemon and garlic sauce which has always been at the heart of her family’s culinary traditions…
MasterChef finalist and cookbook author Hannah Miles loves baking, and has published many books and magazine columns on the subject. But she also understands that there are times when we want a cake or sweet treat with less faff and oven heat. In No-Bake Cakes & Treats: Delectable Sweets Without Turning on the Oven Hannah brings 40 recipes to satisfy any sweet tooth, that are tea-party worthy and won’t leave the chef over-heated.
Elisabeth Luard is the author of more than 20 books. A particular focus through her career has been in depth research into the anthropology of food, and regional traditions involving food throughout the world. In this Behind the Cookbook series she tells the story of how she came to write Sacred Food: Cooking for Spiritual Nourishment, first published in 2001 and now available on ckbk. As well as being a writer, Luard is also an illustrator and watercolorist, and ckbk’s re-release of Sacred Food includes a number of Luard’s own illustrations.
“I understand that the thought of candy making can be overwhelming. I get it, I’ve been there. But I wrote this book to help give you the confidence to make candy from scratch. If you want to learn how to make chewy taffy for your children, smooth truffles for a bake sale, old-fashioned fudge for your grandchildren, caramels for your friends, and chocolates for your sweetheart, let me help you. I’ve cooked my way through batches of toffee just so I can tell you what NOT to do. And, well, so I’d be able to eat really delicious homemade toffee.” Sally McKenney
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