Mid-April marks solar New Year in many parts of Asia, including Thailand, Burma, Laos, and Cambodia. Until travel restrictions ease, cooking the cuisines of these countries at home will have to satisfy wanderlust. Let the writing and recipes of Naomi Duguid, Robert Danhi, and Ken Hom transport you.
By Ken Hom
True to chef Ken Hom’s signature style of east-meets-west cooking, the recipes in this book introduce Thailand’s restaurants, food markets, and home cooking in an accessible way. Try out more than 130 fragrant, uncomplicated recipes including Green Curry Beef and Prawn and Lemongrass Soup.
Sweet, salty, bitter, sour and spicy… Those are the building-block flavors of Thai cooking, and this book shows how to balance those elements in a way that will deliver recipes for rice & noodles, soups, meat and fish dishes, and snacks and desserts that hit all the right flavor notes.
By Naomi Duguid
Discover the varied cuisine and culture of the Burmese peoples in this rich account of Naomi Duguid’s frequent travels across Burma. Through recipes, stories, photographs, and more than 100 recipes for salads, soups, rice, noodles and more, Duguid brings the cuisine vibrantly to life.
By Robert Danhi
Step onto the streets of Southeast Asia, get an up-close look at a food vendor’s methods, learn local culinary etiquette, examine traditional pantry items – Robert Danhi makes it all possible in this book. With his easy-to-follow instfructions and expert guidance, you can re-create more than 100 dishes from across Southeast Asia and learn about the cultures they come from.
Curated collections from ckbk's editors
"This recipe is for traditional Afghan-style breakfast eggs, which are cooked in a sauce of onion, tomato and chilli, absorbing the complementary flavours. As with most Afghan meals, particularly breakfast, fresh naan breads served on the side are essential. Afghan breakfast spreads also typically include shir chai, a traditional milk tea that, with its dairy base, provides a calorie- and protein-rich start to the day." Durkhanai Ayubi
Journalist and broadcaster Yasmin Alibhai-Brown is a commentator on diversity, politics, human rights, and multiculturalism. She spoke to ckbk about her 2008 memoir, The Settler’s Cookbook: A Memoir of Love, Migration, and Food. The book weaves together personal and family stories with recipes, creating a moving account of the East African Asian diaspora experience.
These leavened spiced buns have been an Easter tradition for centuries in the UK. Read about their history and lore, and find out five things you probably didn’t know about hot cross buns.
Check out the ‘Cooking the Books’ podcast. Each week, Brighton-based food journalist Gilly Smith invites a food luminary onto her show to define, discuss, and detail four defining moments from their book. It’s a great listen.
