An Ivy Manning showcase: three books new to ckbk
|
|
|
We are delighted to bring to ckbk three more titles from Ivy Manning, to join her popular book Weeknight Vegetarian. Based in Portland, Oregon, food and travel writer Ivy is also a cookery teacher. And while she has experience working in many prestigious professional kitchens, her books display her expertise in imparting ease and practicality to the home cook.
|
|
|
Pictured above: Mussel Stew with Bacon, Cider, and Cream from Easy Soups from Scratch with Quick Breads to Match by Ivy Manning
|
|
Brown Sugar cooking from the Bay Area
|
|
|
Brown Sugar Kitchen is a soul-food outpost in West Oakland, just across the bay from San Francisco. And it is where chef-owner and broadcaster Tanya Holland cooks up an atmosphere of comfort and community like no other.
|
|
|
The Fête Nationale Française – or Bastille Day – falls on July 14, a day when France celebrates its national day in memory of the storming of the Bastille in 1789. In France celebrations will be widespread, and it is also an opportunity for the French or Francophones worldwide to turn their thoughts to France. And what better way than through that tried and tested way to a Frenchman’s heart, food.
|
|
|
|
Another annual French event is the cycling institution that is the Tour de France. This year finishing in Nice on July 21. Mediterranean France has its own cuisine, formed by particular ingredients and traditions – think olive oil, rather than the pork fat and dairy of the north, seafood thanks to the extensive coastline, and vegetable-fruits such as tomatoes and courgettes; full-flavored and ripe from the sunshine.
|
|
|
Salade Niçoise is a glorious example; a combination of the best of the Côte D’Azur. It is interesting that the recipe differs a little depending on who you speak to. So here are two – a classic Salade Niçoise from the French Culinary Institute, and a Salade Niçoise from chef Alistair Little, who had more than a little experience in making them.
|
|
|
|
Cherries come from the prunus family, which includes plums, apricots, peaches, almonds and even rose. Sour cherries have their culinary place, particularly in meat dishes. But there are many varieties of sweet cherry that are a hugely popular fruit to eat raw or cooked in season, preserved, frozen or canned the rest of the year.
|
|
6 of the best summer soups
We think of soup as a warming bowl of comfort. But it can be chilled and fresh, or a light broth vibrant with spice, or packed with summer vegetables. Summer soups are a warm weather lunchtime treat.
|
|
|
|
|
from The Chef Book by Daniel Humm
|
|
|
|
from Pier: A Unique Australian Seafood Experience by Grant King, Katrina Kanetani and Greg Doyle
|
|
|
|
|
from All Sorts of Healthy Dishes by Chantal Lascaris
|
|
|
|
from PLANTLAB by Matthew Kenney
|
|
|
|
|
from Soups and Stews by
|
|
|
|
from Saka Saka: Adventures in African cooking, south of the Sahara by Anto Cocagne
|
|
|
|
|
|
|
|
|
|
|
|
