Features & Stories

Newsletter: Welcoming the first cookbook published by ckbk + Happy Easter!🐣

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Happy publication day to Magrets & Mushrooms

“Finding out that Jeanne Strang had written another exploration of southwestern French cuisine, bringing that story forward another thirty years, was like realizing that yet another present had unexpectedly materialized under the Christmas tree.” Anne Mendelson, food journalist and culinary historian.
Our sentiments exactly. When Jeanne Strang and her husband Paul moved to Aveyron in the 1960s, beginning a lifelong love affair with the region, Jeanne also began the work that would result in the culinary classic Goosefat & Garlic. Published in 1991, reprinted countless times, it remains a seminal work on the cuisine and food culture of South-West France. When Jeanne died in August 2023 she left a complete manuscript for Magrets & Mushrooms, a precious sequel, a treat we did not know we had in store.
This thrilling discovery is the inaugural publication from our new ckbk publishing imprint, and is available – with a foreword from the president of the Guild of Food Writers, Orlando Murrin – in print, on ebook, and on the ckbk app.

Find recipes steeped in the flavors of La France Profonde, accompanied by Jeanne’s richly informative understanding and stories.
Try Omelette Cooked with Walnut Oil or Braised Pork Chops, with White Beans South-West Style and Artichokes Cooked with Thyme. Follow that with Chocolate Mousse Basque Style, or any of the other tempting desserts in this altogether tempting book!

Read more about Magrets & Mushrooms in this extract from the foreword by Orlando Murrin, founder of Olive Magazine and President of the Guild of Food Writers.
Find all 130+ recipes from Magrets & Mushrooms
Pictured above: Le Gigot D'agneau à la crème D’ail Rose de Lautrec (Roast Leg of Lamb with Pink Lautrec Garlic Sauce) from Magrets & Mushrooms by Jeanne Strang. Photo: Alison Stattersfield.

A very Happy Easter to you

Wishing you all a wonderful Easter weekend. For those that celebrate, Good Friday, March 29, kicks off the festivities, and we hope you have a few days of rest, relaxation, food and family. Find recipes for all the classic Easter dishes on ckbk, such as this spiced Simnel Cake.
Why not partake in some culinary exploration with Easter Celebration Foods from Around the Globe, and sample dishes traditional in other parts of the world but new to you. Variations on a cheesecake appear in many cuisines, the richness of eggs and soft cheese a fine way to break the Lenten fast. Try Easter Cheese and Saffron Pies from Astypalaia in Greece, a ricotta filled Neopolitan Easter Pie, or the rich indulgence that is a traditional Russian Paskha.

Watch Eleanor Ford's talk at the North London Book Fest

We really enjoyed the conversation between author Eleanor Ford and president of The Guild of Food Writers Orlando Murrin, hosted by ckbk at the North London Book Festival which took place at Alexandra Palace last weekend. If you were unable to make it along, fear not as you can catch up here with the recording of a fantastic conversation between two award-winning food writers. They chat about Eleanor’s book A Whisper of Cardamom, with tips on spice storage to avoid "dusty disappointment." Eleanor also reveals her (current) favorite recipe from the book, and Orlando recalls which popular spice was (rather unjustly) described by a well-known food writer as "beastly."

Scrumptious Seafood

As the days begin to lengthen and spring can be said to have sprung – in the Northern hemisphere at least – our thoughts turn to lighter meals, and our hopes to days by the sea. Seafood suppers and fish-filled lunches call. Cooking seafood can intimidate, but it needn’t.
With very little time and effort, you can turn your fishmonger’s haul into a glorious nutritious meal. Browse our Fish Bookshelf for an absolute wealth of chefs and recipes ready to guide and tempt you. How about some Garlic Prawns for starters.
Explore our fish and seafood bookshelf

What's in season: Arugula

Arugula is a tender-leafed green, native to the Mediterranean. Otherwise known at rocket, which derives from the French roquette, its bright peppery taste and delicate leaves make a perfect addition to salads – try Arugula Salad with Pomegranates and Pistachios.
It is also a fine addition to sauces and condiments – such as this Hot Green Chutney – and lightly cooked savory dishes. Try it in omelettes, stirred through pasta, or just wilted atop a pizza or tart – such as this Pizza with Caramelized Fennel, Arugula and Lemon.

For these and other great recipes explore our 12 Ways with Arugula collection.

6 of the very best buns

We love a bun, a hug on a plate, so here is your Easter present of the very best brilliant buns.

Cornish Saffron Buns

from Oats in the North, Wheat from the South by Regula Ysewijn

Cardamom & White Chocolate Sticky Buns

from Bad Girl Bakery by Jeni Iannetta

Chelsea Buns

from The Official Downton Abbey Afternoon Tea Cookbook

Sweet Blueberry Buns with Streusel

from Fresh from Poland by Michal Horkosz

Hot Cross Buns

from Real Irish Food by David Bowers

Cinnamon & Cardamom Buns

from Falling Cloudberries by Tessa Kiros
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