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Newsletter: Fabulous food for busy families + prize-winning community cookbooks

Fabulous food for busy families + prize-winning community cookbooks
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Family food: help is at hand

Putting good food on the table, let alone food tempting enough for small people’s changing appetites, can be a challenge. Don’t worry: we’ve got you covered with the books in our Cookbooks for Busy Families collection.

New to ckbk is Real Food Kids Will Love by Annabel Karmel. “Food for everyone” – from toddlers to grownups – is at the heart of this highly practical recipe book.
Dishes are designed to appeal to all ages and to introduce younger palates to a wide range of tastes and textures, so that cooks can confidently venture beyond a safe list of ‘child-friendly’ meals cooked on rotation.

Start the day well with Granola with Yoghurt and Berries, pay a home visit to the fish and chip shop by making Crispy Baked Cod and Sweet Potato Chips, or have some healthy delicious fun eating Prawn Salad Boats.
Find 186 chicken suppers
Pictured above: Pot-Roast Chicken from Real Food Kids Will Love by Annabel Karmel

New to your ckbk bookshelf

Also new on the site this month are two community cookbooks from food writer Liz Harfull, both mainstays of Australian food writing. In our guest post, ckbk subscriber Francene Connor writes about these books and the vital role they and other community cookbooks have played in preserving rural traditions and supporting local communities.
The Blue Ribbon Cookbook

Harfull’s first book captures the stories of South Australian country shows and the long-standing traditions of their cookery competitions. Published in September 2008, it has become a best-seller, much praised by critics and home cooks alike. It went on to huge success, selling hundreds of thousands of copies.
Cook up a batch of delicate Cockles, whip up a blue ribbon-winning Carrot Cake or keep it traditional with classic Anzac Biscuits.

The Australian Blue Ribbon Cookbook

The success of Liz’s first book led to this nationwide follow-up, published in 2014. As well as great (and reliable) recipes, the book gives readers first-hand insight into local communities right across the continent, as well as regional recipes and their one-of-a-kind creators.
Try your hand at classic Lamingtons, or treat yourself to Cream Puffs – and you know that you are in good hands with this recipe for Jess McMillan’s Streusel Caramel Slice.

What’s happening now (and what to cook…)

Rosh Hashanah, Jewish New Year, the first of the high holidays, begins on Sunday, September 25 this year. In our new A Festive Spread for Rosh Hashanah collection, we’ve put together a few ideas to fuel your feast, including Rugelach, Carrot Apple Kugel, and the Perfect Challah.
National Hispanic Heritage Month is celebrated annually from September 15 to October 15 in the US, recognizing the contributions and influence of Hispanic Americans to the country’s history, culture, and achievements. We’ve brought together a collection of cookbooks to celebrate Hispanic Heritage Month, covering the food cultures of Mexico, Colombia, Chile, Cuba, and more.
Oktoberfest, which runs from September 17 to October 3, is a time for celebration. But what to eat with that all-important beer? Try some of our German Meals and Snacks for Oktoberfest Celebrations. Stay traditional with Bratwurst and Sauerkraut, try your hand at making Spatzle, or give Pretzels your own twist.
British Food Fortnight takes place from September 20 to October 2 in the UK. The recipes in our collection of British Specialties are satisfying to make and eat.

Try Toad in the Hole or Beef Stew with Dumplings for a comforting take on supper. Follow that up with the warmth and nostalgia of Spotted Dick for dessert.

Season’s eatings

Celery root (celeriac) is the edible root of wild celery. Over centuries, the thin, weedy wild root vegetable has been selectively bred to encourage the large, heavy root that it has today.

This knobbly-looking root vegetable is not going to win first prize in any beauty competition, but there’s so much more to celery root than meets the eye.
Its delicate but distinctive flavor (think celery and parsley) works well with gentle spices and creamy sauces. Eaten raw, as in a classic Celery Root Rémoulade or a Raw Root Salad, it’s beautifully crunchy. It cooks to silky smoothness in a gratin or soup – and it mashes beautifully too. Try Creamy Celeriac & Saffron Soup, or this tempting recipe for Braised Beef with Celery Root Mashed Potatoes.
All the recipes in our 12 Ways with Celery Root collection make the most of this unsung hero of the vegetable patch.

6 tempting root vegetable dishes

Here’s to more of the earthy sweetness of root vegetables. As the weather starts to turn, they bring a welcome warmth to the table.

Chermoula Root Vegetable Tagine

from Slow Cooker Vegetarian by Katy Holder

Mashed Turnip with Cumin, Ginger and Chillies

from The Complete Indian Regional Cookbook by Mridula Baljekar

Rich and Creamy Vegetable Curry

from Easy Vegan by Sue Quinn

Autumn Fruit and Vegetable Cookpot

from My Best: Alain Ducasse by Alain Ducasse

Fennel and Parsnip Tarka Dal

from Jackfruit and Blue Ginger by Sasha Gill

One Pan Baked Veggies with Roast Fennel and Herby Ricotta

from East by West by Jasmine Hemsley
Enjoy our community cookbooks with 25% off ckbk Premium membership.
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