Brush up your cookie game in time for the holidays
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Everyone loves a cookie! Fun, festive, and good to eat. It’s National Cookie Day on December 4 in the US and UK. But wherever you are you need no excuse to whip up a batch of cookies. A great activity with kids over the holidays, cookies make thoughtful, inexpensive seasonal gifts. We have lots of books on ckbk brimming with recipes, techniques, and charm.
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Pictured above: Lemon-Thyme Wreaths from The Art of the Cookie by Shelly Kaldunski
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Newly published – Charleston to Pnomh Pen by John Martin Taylor
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John Martin Taylor opened his culinary bookstore in 1986. Himself a cookbook author and culinary historian, with great stature and expertise in the Southern US, he has published many books, including the regional classic Hoppin’ John’s Lowcountry Cooking.
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If you want more from the Southern US, don’t forget to check out Ramona Andrews’ feature article on Southern US Cooking.
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Coming soon: Savory Vs Sweet
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To mark the publication of Miami-based TikTok influencers Shalean and Stephanie Ghitis’ new book, Savory Vs Sweet, look out for our interview with the authors to find out how the cookbook came to be. The book will be published on December 6.
Don’t forget to sign up for notifications so you will always be the first to hear when new books appear on ckbk.
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Consuming Passions – stout
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In the latest of our Consuming Passions series, Laura Hadland (drinks writer and author of 50 Years of CAMRA: Celebrating 50 Years of the Campaign for Real Ale) tells us about her Consuming Passion: Stout. Dark beer made with roasted barley; stout was made famous by Guinness. Deriving from the porter style of 1700s London, the name makes reference to its greater strength. Hadland, initially reluctant about the dark stuff, is now a full devotee. She tempts with insight into its history, complexity, and diversity of flavor, sharing her knowledge, expertise and great love for stout.
The feature includes recommendations for craft stout to drink, and suggestions for how to make the most of those wonderful flavors in cooking. Warm up your kitchen and bake a Stout, Stilton and Walnut Bread, or get chilly but spicy with Levi Roots’ Spiced Stout Ice Cream.
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ICYMI – Christmas Canapés Livestream
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A huge thank-you to everyone who joined the latest in our series of free virtual events earlier this week. Chef Yannick Anton from Le Cordon Bleu in Ottawa gave us a head-start in preparing for the party season.
He showed us how to make two elegant and easy canapés from the Le Cordon Bleu Home Collection series. Firstly he prepared Red Mullet and Tapenade on Toast a perfect savoury snack. This was followed by Creamed Roquefort and Walnuts, another simple to create party favorite.
In case you missed it, a recording is now available to watch online. Chef Yannick also answered your questions on the recipes, including tips on preparing ahead, plating, how many canapes to typically serve per person and suggestions for some of the best drinks to match with party food.
Next year we’ll continue our insightful series of livestreams with a varied range of chefs, cooks and authors. Watch this space for news or follow us on Eventbrite so you don’t miss out.
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What’s happening in #ckbkclub this month
Cooking, and sharing the results, is certain to bring on the spirit of the season. Throughout December we’d love to see what edible gifts you are making in our #ckbkclub. Get inspired with some creative Christmas Cookies. Gingerbread is always popular with over 200 gingerbread recipes on ckbk. It’s also a great time to turn your preserves and canned goods into thoughtful presents. With books such as The Art of Preserving, Fermentation and Home Canning and Preserving you’ll have hundreds of recipes to choose from.
Share your photos and tips with our group. Learn more and join in the fun on our Facebook group.
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What to cook now: walnuts and kale
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Walnuts in their shells are a staple of the festive table, from Thanksgiving through to Christmas. But there are many more ways to enjoy them than just cracking them open to get to the tender nuts within.
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Few leafy greens have experienced the cult status that kale has enjoyed in the past decade. We may have moved beyond ‘kale mania’ but devotees still revere it for its versatility and great taste, as well as its much-vaunted nutritional value. It’s great in wintry dishes such as Lentil Soup with Carrots, Lemon and Greens, and this comforting Kale Hash. Or try it in A Winter Herb Salad. These and nine more great recipes can be found in our 12 Ways with Kale.
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6 of the best breakfasts
December 2 is English Breakfast Day. Whether or not you are in the mood for a full English – egg, sausage, black pudding, bacon, mushrooms, tomatoes, beans, toast… here are six breakfasts worth getting out of bed for.
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