Behind the Cookbook: The Three Chimneys and The Three Chimneys Marmalade Bible
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In our latest feature, influential Scottish chef and restaurateur Shirley Spear goes behind the cookbook on both her booksâThe Three Chimneys: Recipes & Reflections, and The Three Chimneys Marmalade Bible. Head chef of The Three Chimneys on the Isle of Skye until 2005âthe pioneering restaurant she founded with her husband Eddie in 1984âShirley charts her journey from uncertain beginnings to a position at the forefront of a now-thriving Scottish food scene.Â
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From choosing the location for the restaurant, to showcasing many gloriously-named regional dishesâstep up Rumbledethumps and Skirlie.
It was always her intention to highlight Scotlandâs great culinary heritage, and her descriptions of menu creation and her much-loved dishes make for a mouthwatering read.
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There is extra call this week to go on a culinary tour to Scotland, as it is Burns Night on January 25, that annual celebration to honour Scotlandâs favourite poet, and shine a light on all things Scottish. So raise a glass to âthat great chieftan âo the pudding raceâ and surround your haggis with dishes from our collection of Burns Night Recipes.
For even more then take a look at our Scotland Bookshelf.
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Plant-based magic from Nik Sharma
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âThis is a book about vegetables, some more familiar than others, but all equally satisfying.(âŚ)My intention in this book is to give you techniques, flavors, and ideasâwith foundations in science and in historyâto become an inventive and frequent vegetable home cook.â Nik Sharma
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The book contains a comprehensive front section, full of information to enhance your understanding of garden produce, and tips on the science and practicalities of veg cookery. The recipes are gorgeously photographed, and organised by product type. Try Stuffed Cabbage Rolls in Tomato Sauce, some Acorn Squash, Kale & Chilli Miso Sauce, or one of over a hundred more tempting dishes!
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French classics from a master of the artÂ
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You will have heard of Julia Child, and likely have the essential Mastering the Art of French Cooking on your bookshelves. But you may not know about its co-author Simone âSimcaâ Beck, a Normandy-born cookbook author and cookery instructor who was highly instrumental in bringing French food to an American audience in the mid 20th century.
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We are delighted to have her book New Menus from Simcaâs Cuisine newly added to ckbk. First published in 1979, in what was meant to be her retirement, the book is full of ideas and recipes from her kitchen in the South of France. A hundred recipes that range from the traditional to those she had newly developed. As Simca describes it: âWhile the approach here is toward simple cooking, it does not mean there are no sumptuous menus or desserts to be foundâfor this would not be truly French.â
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From a Crème de Concombresâa simple refreshing cold cucumber soupâto the âdressyâ Gateau Elegant Au Citron, these are recipes worth discovering from an important and perhaps under-celebrated cook.
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Ingredient focus: forced rhubarb
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Rhubarb is an edible stalk, and biologically a vegetable, although often eaten in Western cuisines as you would a sweet fruitâRhubarb Crumble  is an excellent thing, and almost a national dish in the UK.
There are several varieties of rhubarb, some of which are entirely green, but it has been cultivated across its history in favor of the vibrant pink stalks we know today.
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The term âforced rhubarbâ refers to rhubarb grown under cover, or in darkened hothouses, a practice which was discovered accidentally at The Chelsea Physic Garden in the 19th century, which brings the plants on ahead of warm weather and encourages the bright pink color. The forced rhubarb season runs from December to March, so make the most of it now.
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The plantâs tart aromatic fruitiness works very well sweetened in bakes, such as this Rhubarb & Almond Galette, but is also a great partner to fish, try Griddled Mackerel Fillets with Rhubarb. For more ideas explore these 16 Forced Rhubarb Recipes.Â
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6 of the best recipes for Lunar New Year
Celebrations for Lunar New Year 2025 start on January 29. We have a whole collection of Lunar New Year recipes to make the festivities go with a swing, and here of 6 more of the best.
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from China Modern: 100 Cutting-Edge, Fusion-Style Recipes for the 21st Century by Ching-He Huang
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from Classic Food of China by Yan-Kit So
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from New Beijing Cuisine by Jereme Leung
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from Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao by Bee Yinn Low
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from My Asian Kitchen by Jennifer Joyce
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from China: A Cookbook by Terry Tan
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