Preserving makes sense. Food is precious, harvests are short, and food waste is something we all want to avoid. Potting, canning, pickling and preserving, help us make the most of a variety of vegetables, fruits and meats. These four books give you all the advice you need, on techniques, and equipment, to prepare your ingredients and enjoy them for months to come.
During the holy month of Ramadan, Muslims around the globe will fast, from after a filling pre-dawn meal until the sun goes down that evening. The breaking of the fast is a time for sharing and socializing with family and friends. For many, it begins with dates and nuts as a restorative snack, followed by hearty stews and rice dishes, and typically concludes with an indulgent sugary dessert, such as firni, a milky rice pudding.
Curated collections from ckbk's editors
Once whilst in Malawi, Africa, I visited a local food market and my new friends chose a chicken to buy. We drove 15 miles back home with it in the back of the car, privately promising myself that I wouldn’t give it a name. As soon as we entered the shack, we slit its neck, drained the blood, plucked it, cooked it and enjoyed a delicious and hearty meal celebrating us simply being together. We ate the entire chicken, including the feet, and left only the beak….
There are those who would say that the best part of any meal is the pudding! We’ve put together cookbook showcase A Pick of Puddings to celebrate the joy of the sweet course.
At ckbk we know that there are countless women in food, cooking, writing, teaching, making the world a better and more delicious place. But in honor of both IWD and Women’s History Month, we bring a special handful of them to your attention, showing the great influence they’ve had on food throughout the ages.
With Maze: The Cookbook added to ckbk this week, we spoke to chef and restauranteur Jason Atherton to find out what it was like being part of a movement of chefs who fundamentally changed the way people think about food in the UK.
Chef, restaurateur, food writer, and leading light of the British food scene, Mark Hix has always had a passion for fish. Growing up on the Dorset coast, initially his focus was on catching them rather than cooking them. As a chef, and in his book Fish etc. his focus is on sustainable enjoyment of the riches the sea has to offer, and on teaching the home cook all they need to know to master any aspect of fish cookery.
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