California dreaming at Gjelina
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Celebrated LA restaurant Gjelina was founded in 2008 to be a neighbourhood kind of place, putting locally sourced produce at the heart of simple delicious food, served in a place that felt like it had always been at the heart of the community. Gjelina has grown to include a New York restaurant, and at its home in Venice, a bakery, guest house, grocer, flower shop and more. The Gjelina Group Foundation is a non-profit organisation working to support community programmes around food, farming, the arts and environmental sustainability.
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We are thrilled to bring you Gjelina: Cooking from Venice, California. New to ckbk, the book is written by Gjelina’s chef Travis Lett. Filled with great photography of their Venice Beach location, the Gjelina team, and the amazing produce the chefs work with.
The 169 recipes in the book reflect an all-day menu that caters to the modern, health conscious, and food savvy crowd they are so popular with.
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Pictured above: Cioppino from Gjelina: Cooking from Venice, California by Travis Lett
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Travels with Fiona Dunlop
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Food and travel writer Fiona Dunlop goes beneath the surface on her extensive travels, unearthing the culinary heart of a place, then bringing the flavors and recipes to her writing. The author of 15 books, including 4 travel cookbooks, we are delighted to have two of her cookbooks newly added to ckbk.
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The North African Kitchen results from Fiona’s long held fascination with the food and culture of the region.
Bringing food from Morocco, Tunisia and Libya, and charting both the origins and modern evolution of these cuisines, this book brings place and its food to life, and is both informative and very tempting.
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While the introduction writes about the similarities and differences between the cuisines, about ingredients and location, the recipes are arranged in sections titled by town or city. And in each of these locations, an individual cook or chef serves as Fiona’s, and our, guide.
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 Try a Pastilla – that sweet pigeon pie that is much-prized in Morocco – which can also be made with guinea fowl or chicken. Try this orange zest, orange-blossom scented, and almond topped Rice Pudding with Raisins. There are several standout tagine recipes – try this Saffron Fish Tagine, with Shallots and Sultanas.
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Let’s bake for International Cake Day
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If I knew you were coming I’d have baked a cake... As the classic song suggests, there are few nicer ways to greet someone than with a home baked cake. International Cake Day is July 20, so why not explore our Baking Bookshelf or discover our most popular cakes and whip up a recipe or two. From the Victoria Sponge to the Sachertorte and every cake in between, we have every recipe you could want. So, don that apron, grab that wooden spoon. Let’s bake!
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Samphire, or more specifically rock samphire, is a small woody shrub that grows among the rocks and shingle sea coasts and cliffs. Its long, thin, fleshy leaves have a strong, salted taste, and are best lightly boiled or steamed – look at this recipe for how to prepare Boiled Samphire.
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6 of the best ice creams
National Ice Cream Day is July 21. You could combine it with International Cake Day for a classic cake and ice cream combo. However you choose to eat your ice cream, here are six stunning recipes.
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from Bountiful by Todd Porter and Diane Cu
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from Fire: A World of Flavour by Christine Manfield
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from Crazy Sweet Creations by Ann Reardon
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from French by Damien Pignolet
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from The Chefs' Knowledge: The modern culinary repertoire by Chandos Elletson
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from Whole Bowls: Complete Gluten-Free and Vegetarian Meals to Power Your Day by Allison Day
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