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Newsletter: Blissful Belgian baking + new link-up with Eat Your Books brings your print and online cookbooks together!

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 ckbk teams up with Eat Your Books

Thanks to a new partnership with cookbook recipe indexing site Eat Your Books, ckbk members can now add all the books available on ckbk to their personal Eat Your Books bookshelf with a single click. What is more, recipes indexed on Eat Your Books now include a direct link for instant access to the full recipe on ckbk, wherever available.

Eat Your Books was launched in 2009 and provides the most comprehensive recipe search engine in the world for recipes from cookbooks, food magazines and online. Members create their own bookshelf of their collection and then have a complete search engine for every recipe they own with comprehensive search options such as ingredients, recipe type, special diet, ethnicity, occasion, etc
"We're excited to roll out this collaboration with Eat Your Books. The newly added links from Eat Your Books to ckbk mean that you can now easily search both your print and online cookbook collections in one place.” Matthew Cockerill – co-founder and CEO of ckbk.

To celebrate the linkup, Eat Your Books is offering ckbk users an extended one month free trial of EYB membership. To take advantage of this offer, just sign up on the Eat Your Books website, click the I HAVE A VOUCHER during checkout, and enter the code CKBK23.
Enter the code CKBK23 at checkout for free trial
Pictured above: Savoury Sweet Potato Waffles from Dark Rye & Honey Cake by Regula Ysewijn

A stunning new book on Belgian baking from Regula Ysewijn

When food writer and photographer Regula Ysewijn publishes a new book, you know it will be something to savor; rich in history, full of tempting recipes, and a visual treat. Ysewijn is known for her dedication to British food culture – her debut cookbook Pride and Pudding was an exceptional homage to British culinary history and its puddings.
In her newest book Dark Rye and Honey Cake she turns her attention to the country of her birth, shining a light on the heart of the Low Countries. She has chosen to focus on baking, as it “shows the heart of a food culture.” The book is also inspired by the very first cookbook published in the Dutch language, in Brussels in around 1510 – a book that centred on food for weddings, banquets and festivals. She follows a similar theme, arranging the recipes by feast days – waffles and winter breads for the 12 days of Christmas, pretzels for Lent.
The book is a document of Ysewijn’s gradual re-immersion in her native land, and is full of her exquisite painterly photographs. It is also full of recipes that you will want to spend time with. The Stroopwafel may now be a familiar coffeeshop favorite, but there is nothing like making your own. Bread, and the tang of rye flour, are important to Belgian baking. Try this Rogge Verdommeke, a classic rye loaf studded with raisins or currants.
The book also contains treats galore from the dessert kitchen; try Rijstevlaai – Tarte au Riz, a sumptuous rice-pudding-filled tart with a rich history.

We have two copies of Dark Rye & Honey Cake to give away to lucky ckbk users in the UK - if you would like a chance to win one, email us with subject line "Dark Rye & Honey Cake draw".

For more books that take a deep dive into the cuisine of their European region, take a look at our cookbook showcase The Best of Europe.
Access all 70 recipes from Dark Rye and Honey Cake

Ingredient spotlight: radishes

Small (table or European) radishes are one of the most popular of a group of vegetables that are savored all around the world, both raw and cooked. While in Korea, Japan or China, the varieties that come first to mind may be larger, more turnip-like in appearance, small radishes are bite-sized, and often prettily blushed pink with crisp white flesh.
Fresh, peppery, colorful and crunchy, small radishes bring cheer to the table. In France they are eaten simply with butter and a few flakes of good salt, to waken the palate at the start of a meal.
But they are a fine addition to salads, salsa, ceviche and stews. They make a vibrant condiment in this recipe for Frozen Fish with Quick-Pickled Radishes. Try Vegetable Carpaccio with Saffron Verde Dressing – a Piedmontese dish of finely sliced raw vegetables with punchy flavors. Or try Spring Vegetable Stew, in which the radishes are among the last vegetables to be added, to retain texture and add their delicate spice to a wonderful assembly of fresh garden produce.

6 of the best cocktails

Marking the first publication of the definition of a cocktail on May 13 1806, May 13 is World Cocktail Day. We suggest you break out those fancy glasses and get mixing!

Casanova Cocktail

from Bountiful by Todd Porter and Diane Cu

Lemongrass and Ginger Rum Cocktail

from Mighty Spice Cookbook by John Gregory-Smith

Moroccan Champagne Cocktail

from Modern Mediterranean by Melia Marden

Cloudy Apple & Bitters Cocktail

from Reuben at Home by Reuben Riffel

Upstairs Cocktail

from The Official Downton Abbey Cocktail Book by Downton Abbey

Nashi Pear, Sake & Shiso Frozen Cocktail

from Japanese Food Made Easy by Aya Nishimura
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