Cooking from Seed to Table with Luay Gharafi
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Canadian Luay Gharafi, the author of Seed to Table: A Seasonal Guide to Organically Growing, Cooking and Preserving Food at Home, joined his local Community Supported Agriculture program in 2009 and was immediately hooked. From there he went on to study in Toronto, enrolling in George Brown University's culinary arts program.
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In his food, fresh produce, and its cultivation, comes first. His gardening and lifestyle blog Urban Farm Kitchen focuses on all aspects of garden-to-table cooking and eating.
Seed to Table is neither a cookbook nor a gardening book – instead it both, combined to make a whole that is far greater than the sum of its parts.
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Pictured above: Curried Lentils and Greens from Seed to Table by Luay Ghafari
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Take a culinary trip to Nepal and the Middle East
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Newly added to ckbk, and all set to brighten up your winter cooking, we have two new books packed with flavor and spice.
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It’s National Cookie Day on December 4. We don’t need any reminder to love a cookie, but a day devoted to our favourite sweet thing to munch, and bake, is a good excuse nonetheless.
Just in time we bring you The Cookiepedia: Mixing, Baking, and Reinventing the Classics. Doing exactly what it says in the title, author Stacey Adimando has gathered all the cookie knowledge and recipes you could need in one place. And has done so with a whole lot of cookie joy.
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Because we think you can never have enough cookies, we’ve assembled a whole Cookie Bookshelf for you to explore.
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Ingredient spotlight: alliums
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Allium is the general term for a plant family that includes onions, leeks, garlic and more. With differing amounts of the same flavor-producing sulphurous compounds, their taste is related but varoes in strength and nuance detail. Their flavor also alters when cooked – with a sharp heat when raw, that grows gentle and sweeter when braised, fried or roasted.
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The most potent of the alliums, garlic, is small but mighty, adding depth to all dishes. It has significant heat if eaten raw, for example minced into a salad dressing, and a pungent sweet flavor if roasted until fully soft. Add punch to your cooking by making some Garlic Oil, to use on salads and in a wide range of other dishes.
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Try a spicy take on a classic with this Mexican Garlic and Chili Bread. Find these recipes and more in our collection of 12 Ways with Garlic.
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Oakville Grocery: The Cookbook is coming to ckbk next week!
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Many excellent cookbooks originate with groceries or delis (Persia in Peckham, Flavors of the Sun and The Silver Palate, to name a few ). So we are delighted that Oakville Grocery: The Cookbook will be available on ckbk from publication day on Tuesday 5th December. This collection of recipes and food inspiration comes from the oldest continually operated grocery store in California, located in the heart of the Napa valley. Oakville Grocery has been in operation since 1881, and its philosophy is fresh and foodie. So, keep a look out!
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Don’t forget that you can sign up for new book notifications, if you want to be informed about all new books added to ckbk as soon as they appear.
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6 of the best caramel recipes
The creation of caramel, the turning of bland sweet sugar into something richly brown, shiny, intense, and irresistible, is true culinary alchemy. Once you have caramel mastered you will never look back.
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