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“I understand that the thought of candy making can be overwhelming. I get it, I’ve been there. But I wrote this book to help give you the confidence to make candy from scratch. If you want to learn how to make chewy taffy for your children, smooth truffles for a bake sale, old-fashioned fudge for your grandchildren, caramels for your friends, and chocolates for your sweetheart, let me help you. I’ve cooked my way through batches of toffee just so I can tell you what NOT to do. And, well, so I’d be able to eat really delicious homemade toffee.” Sally McKenney
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In Candy Addiction Sally demystifies the secret art of candies and confections, bringing them within reach of the home cook. There is extensive and easy to follow advice on ingredients, equipment and method in her Getting Started section. The recipes cover every budding Willy Wonka’s fantasies, from Simply ChocolateTruffles to Oh-So-Fabulous Fudge.
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Pictured above: Vanilla Cake Pops from Sally's Candy Addiction: Tasty Truffles, Fudges & Treats for Your Sweet-Tooth Fix by Sally McKenney
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In the Northern hemisphere, apples are just coming into season, so we are pleased to welcome to the ckbk shelves Apples (A Country Garden Cookbook) by celebrated chef and award-winning culinary writer Christopher Idone. It joins its companion work Lemons (A Country Garden Cookbook) by the same author.
With its guide to apple varieties, and diverse selection of recipes, the book is a handy guide to making the most of this most popular of fruit. Apples are a good thing across the day and menu, as Christopher wrote in his introduction:
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“Apples were a part of almost every fall and winter meal in my home. We ate applesauce with cream for breakfast, with warm gingerbread when we got home from school, and sandwiched between anise-scented zwiebach that my mother called icebox cake. Stewed apples were served with pork chops at supper time and baked apples were turned into pies, cobblers and turnovers, or put on sticks and dipped into hot sugar syrup colored with red dye Number 2. A crisp, rosy apple always found its way into our lunch pails.”
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Find recipes for Beet, Radicchio and Apple Salad with Roquefort, a Risotto with Apples, these Caramelized Baked Apples, and many more.
If that's not enough, Julia Rutland's book Apples:Â 50 Tried and True Recipes has even more apple dishes to try.
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As cookbook author, chef, caterer and food stylist Jennifer McLagan writes in the eloquent and impassioned introduction to her book Bones: Recipes, History and Lore, “all bones are disappearing from our kitchens. As bones fade from our consciousness, the ways in which they enhance and improve the food we eat are forgotten and ignored. But bones play an integral role in the art of cookery, adding taste and texture while enhancing the presentation of the food. Think of osso buco, rack of lamb, fish grilled on the bone, spareribs, roast chicken.”
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Her introduction, and the instruction and recipes that follow, are a call to action, and a more than convincing invitation to the flavor-deepening reintroduction of bones to your cooking.
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The book is divided by animal type, with a section on fish, and even a Bonelogue—a section charting the connection between bones and the dessert kitchen. The 136 recipes include classics such as Osso Buco with Fennel and Blood Orange Sauce, and Pig’s Feet.
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Ingredient focus: corn on the cob
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Corn (maize) is a grain—the seed head of a grass. It was domesticated in Mexico thousands of years ago, where it remains a key staple food. Corn-on-the-cob refers to a sweet variety of maize ('sweetcorn') picked immature, and still tender, as a full seed head. You can often find cobs during their summer season with their outer husks still intact. After cooking (boiled or grilled), the husk can be removed and the kernels eaten directly from the hard central stem, or cut away and incorporated into a range of dishes.
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6 of the best potato recipes
A food staple, easily available, and ultimately comforting, what would we do without potatoes! In honor of the UK's National Potato Day on August 19 we give you six perfect potato dishes.
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from A Table in the Tarn by Orlando Murrin
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from Simply Swiss by Andie Pilot
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from Strong and Northern: The Henderson's Relish Cook Book by Katie Fisher
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from Potatoes: Le Cordon Bleu Home Collection by Le Cordon Bleu
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from New York Cult Recipes by Marc Grossman
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from Today Loves Food by The Today Show
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