Glorious patisserie and bright Asian flavors
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Tempting new recipes are always welcome, but in the grey of January back-to-work time (for those in the Northern hemisphere anyway), they are all the more so. We have two books newly added to ckbk that are tempting indeed.
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Darren Purchese, the genius behind Melbourneâs Burch & Purchese Sweet Studio, is one of the most highly regarded pastry chefs in Australia. Wowing customers and celebrity clients with his pastry creations, and TV appearances on the likes of Australian Masterchef, he is known for his flamboyant and unique style. Purchese's first book, Sweet Studio, is now joined on ckbk by the followup, Lamingtons & Lemon Tart. In this newly added book, Purchese bring his flair to the classics, and offered helpful guidance for the home cook. The book contains recipes for all the key creations of a pastry kitchen, and offers a host of delicious ideas to sweeten up your cooking.
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Chef Christophe Megel, originally hailing from France, has worked for over thirty years at the highest level, including with such culinary legends as Alain Ducasse. For over a decade he has brought the food of his native France to Singapore, and through his recipes and work as a consultant has brought Asian flavors to the rest of the world. His book Asian Tapas: Small Bites, Big Flavors, written with hotelier Anton Kilayko, translates dishes from across the Far East into bite-sized recipes for the home cook.
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Pictured above:Â Lemon Meringue Pie Ăclairs from Lamingtons & Lemon Tart
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Top gadget â the Air Fryer
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Did Santa bring you a brand-new shiny air fryer for Christmas? If so, you wonât be the only one. Kitchens across the globe are buzzing with the newest must-have. If yours is one of them, have no fear, ckbk is here, with a wealth of recipes to help you make the most of your new kitchen toy.
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Newly added to ckbk, Cooking for Two with Your Air Fryer: One Convenient Appliance, 75 Perfectly Proportioned Recipes, is a great place to start. Author Drew Maresco, food writer and creator of BestRecipes.co, is self-taught, and therefore well placed to focus on the home cook. His dishes are popular choices, approachable, and well explained. Try Classic Chicken Parmesan, Salmon with Quinoa and Wedged Onion, or the irresistible Cookie Butter Pudding Cake.
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Innovation in the kitchen brings us little known ingredients, new techniques and space-age machinery.
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In our latest feature, food and travel writer, supper-club pioneer, and award-winning food blogger, Kerstin Rodgers (aka MsMarmiteLover) writes of her passion for aubergine (aka eggplant, brinjal, melanzane⌠).
This member of the nightshade family, technically a berry, has long been close to her heart.
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Donât forget to join in our Facebook Groupâs exploration of Cookbook of the Month Science in the Kitchen and the Art of Eating Well.
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Our founder Matthew Cockerill kicked off the proceedings with a classic Minestrone:
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âMany of the modern Minestrone recipes on ckbk are based on Artusiâs but I enjoyed going back to the source. The recipe is quite vague regarding quantities but for a one pot dish like this that seems entirely fine. You can judge the quantities according to the number of mouths you have to feed, and balance the ratios of the different vegetables according to preference. I used canned pinto beans which seemed ideal.
Visit our #ckbkclub on Facebook and join the cooking and sharing of tips.
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Ingredient spotlight: endive
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Endive (also Belgian endive or chicory) is a relative of the chicory root. Its smooth, crisp leaves have a delicate fresh flavor, and work beautifully raw in salads, or braised to tender softness.
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6 of the best curried chicken recipes
Chicken and curry are two things that go together very well indeed. So, here are some recipes for Curried Chicken Day on January 12 and beyond.
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from The Flavor Equation by Nik Sharma
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from Andaza by Sumayya Usmani
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from Mowgli Street Food by Nisha Katona
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from We Are La Cocina by Shani Jones
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from The Nutmeg Trail by Eleanor Ford
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from The Best of Chef Wan Volume 1
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