A spotlight on Darren Purchese
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Have you discovered the brilliant Darren Purchese and his oh-so-tempting recipes yet? If not, now is the moment to do so. We are fortunate to have four of Darrenās books on ckbk, and were thrilled to sit down with Darren to chat about his life, career, and passion for pastry. Born in Surrey, England, Darren has risen to global fame from his adopted home of Australia via award winning restaurants, guest appearances on MasterChef Australia, and now his role as judge on The Great Australian Bake Off.
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Darren is known for his visually stunning creations and innovative flavor combinations, all rooted in the exacting techniques of his classical training. He and his wife, fellow chef Cath Claringold, have created edible flights of fancy for clients across Australia and beyond.
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Darrenās mission has also been to share his knowledge and inspire others, including home cooks.
To that end Darren & Cath have founded Studio Kitchen, a site filled with recipes, videos, kitchen advice and more. And of course, there are Darrenās books, on ckbk in full.
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Pictured above:Ā Lamingtons from Lamingtons & Lemon Tart by Darren Purchese
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What is the collective noun for Bake Off judges? An āexcellenceā perhaps. We have not one but three of them on ckbk. Darren Purchese for Australia (as above), Prue Leith for the UK, and Regula Ysewijn for Flanders.
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Prue Leith is a highly successful writer, food writer, cook, culinary educator and caterer. Her cookery books include the classic Prue - My All Time Favourite Recipes, summed up as Prueās lifetime of good food, with recipes for dishes that āsmell wonderful, look wonderful, and taste wonderful.ā
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With a special interest in understanding the cultural origins of recipes, food writer and photographer Regula Ysewijnās books include her delicious debut Pride and Pudding. And in Dark Rye and Honey Cake,Ā Belgian-born Regula, explores the food of the Low Countries where she is a judge in Bake Off Vlaanderen (Best Home Baker of Flanders).
While your thoughts are turned to baking, do explore our Baking Bookshelf for many more books on the subject.
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Announcing Aprilās Cookbook of the Month
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Wild garlic (ramps or ramsons) is a plant foraged from the wild with a short season, in the Northern Hemisphere between mid-March and late April. With vivid green leaves growing near to the ground, it is often particularly lush near water. Its leaves are best picked young, before the white flowers appear, after which the flavor can become too strong.
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6 of the best coffee cakes
National Coffee Cake Day on April 7, celebrates this popular US stapleĀ a streusel topped cakeĀ served to accompany coffee. But what about cakes madeĀ withĀ coffee? Here are six of our favorites.
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