|
Pictured above: Bourbon Pecan Pie from Around the World in 80 Dishes by David Loftus
|
Get ready for Stir up Sunday
|
|
This year the last Sunday before advent falls on November 20. A moment in many households across the UK when spirits lift, as the Christmas pudding is prepared and Christmas aromas raise anticipation of the holiday to come.
But whether you get stirring this weekend or not, we want your preparations for the big day to be stress-free and fun.
|
|
In our new feature The Twelve Shoulds of Christmas, food historian Annie Gray encourages us to prepare for a truly enjoyable Christmas by taking an irreverent approach to tradition and each doing it our own way.
New to ckbk this week Gray’s latest book At Christmas We Feast is a hugely entertaining and informative exploration into the origins and lore of our favorite – and some less palatable – Christmas dishes.
|
|
|
|
Pictured above: Christmas Pudding from The Official Downton Abbey Christmas Cookbook by Regula Ysewijn
|
|
Festive Gifting for the Early Birds
Treat the food-lover on your Christmas present list with the cookbook collection of their dreams. A ckbk Premium Membership gives unlimited access to more than 650 cookbooks. For a limited time, you can use code EARLYBIRDGIFT for 25% off 6- and 12-month gift subscriptions.
The recipient will get full access to the world’s greatest cookbooks, classic and new, cover-to-cover and ultra-searchable, and the subscription will only start when they claim their gift.
Do you have several food-loving friends? You can easily buy a bundle of ckbk gift subscriptions at this special rate — just select the number you want during checkout.
|
|
|
With so much happening at ckbk, it isn’t always easy to keep track of what you might have missed. Our new notification feature gives you a range of options for staying up to date. From new cookbooks and features, to collections, comments and questions, you can personalize what, when, and how you keep informed.
Read more about ckbk’s New Notifcations Feed.
|
|
Join our Christmas cooking demo with
Le Cordon Bleu chef Yannick Anton
|
|
|
We’ve teamed up with Le Cordon Bleu to help you get ready for the party season. Join us on November 28 where Chef Yannick Anton from Le Cordon Bleu in Ottawa will show you how to make two fantastic canapés.
Chef Yannick will prepare Red Mullet and Tapenade on Toast a perfect savoury snack that takes less than 30 minutes. He’ll also make Creamed Roquefort and Walnuts, another easy family party favorite.
Both recipes are from the Le Cordon Bleu Home Collection series; cookbooks making the skills and techniques of the world-famous Le Cordon Bleu chefs accessible to any home cook.
After the demonstrations you will have the wonderful opportunity to put your questions about any aspect of holiday cooking to Chef Yannick. Simply join the livestream or email them to us in advance at hello@ckbk.com with ‘Christmas Cooking’ in the subject line.
Sign up for the free livestream and Q&A on Monday November 28, 2022 (6pm UK / 1pm Eastern / 10am Pacific).
|
|
|
The pecan nut is native to North America, and although milder in flavor, is related to the walnut. They are similarly extremely versatile. Like all nuts, roasting will bring out the flavor.
|
|
6 Party Snacks
People coming round for drinks? Here are six tasty, easy-to-eat snacks, to get that party started.
|
|
|
