From fantastic field guides for foragers, to what to do with them when you get back to the kitchen, mushroom magic is to be found in this four books. If you don't like mushrooms, perhaps you will be converted. If you do, here is all you need for your fungi feast.
There's much more to asparagus soup than simply blitzing up some spears with cream and stock. Make the most of the vegetable's short season. Ring the changes and try one, two, or a few of these recipes. Enjoy the variety of tastes and textures in this collection, from a simple and impressively elegant White Bean and Asparagus vegan soup, through to a hearty Asparagus Broth with Tortellini.
Curated collections from ckbk's editors
Seattle native Renee Erickson is a James Beard award winning chef, author and co-owner of several restaurants and coffee shops in Seattle, Washington. Getaway, her book paying homage to the food of some of her favorite places in the US and across Europe, follows her PNBA award-winning debut A Boat, a Whale, and a Walrus.
Ken Hom OBE is a chef, cookery writer and authority on Chinese cuisine. In a career spanning four decades, he has written dozens of cookbooks, selling millions of copies, and presented several hugely popular cookery series for the BBC. He has also sold over 8 million Ken Hom woks worldwide!
Based in Cambridgeshire in the UK, Jenny knows farming from the inside: she’s married to a farmer. In her books ‘For the Love of the Land’ and ‘For the Love of the Sea,’ Jefferies gives voice to Britain’s food producers, highlighting the role they play in looking after the country’s land and seas. In her 3rd book 'Islands in a Common Sea' she brings together stories from 25 food producers all across the globe.
Highly influential and eminent chef Michel Guérard was awarded the title of Meuiller Ouvrier de France in 1958 at just 25 years old. He went on to become one of the founding fathers of "nouvelle cuisine" and in 1977 his pioneering restaurant in Eugenie-les-Bains was awarded 3 Michelin stars. He continues his role in changing perceptions around healthy cuisine through his books and at his culinary school The Institute Michel Guérard.
Cookbook author Jeanne Strang moved from the UK to South-West France in the 1960s. She spend the next 50 plus years documenting the food of the region with detail and love. Her book Goosefat & Garlic, published in 1991 is a seminal work on the region. When she died in 2023 she left the completed manuscript for its sequel, Magret & Mushrooms, now published on ckbk.
Gujerati physican, artist and cook, Sheil Shukla is based in Chicagoland Illinois. His work explores the applications of plant-based nutrition to clinical medicine. His book Plant-Based India: Nourishing Recipes Rooted in Tradition was a 2023 James Beard Book Award nominee.
Consuming Passions don’t have to be about ingredients – there are plenty of other items in the kitchen that can stoke fires of passion. We asked Sydney-based food writer Jill Dupleix to tell us more about her consuming passion for… cake tins.
As well as introducing Fantastic Fungi, the cookbook spinoff from the award-winning documentary, this week’s newsletter features three more titles newly added to ckbk — one made up of travelers tales, one focused on the food of Northern Spain, and the last a book of quick vegan recipes carrying the endorsement of Jamie Oliver, no less.
To celebrate the debut of Fantastic Fungi: The Community Cookbook on ckbk, we chatted with chefs about their top ‘shrooms and unearthed some of our own favorite mushroom recipes.
In 1984 a young Chinese-American appeared in his first BBC television programme, a new series on Chinese cookery which, in his own words, “opened up a whole new world to the British Public.” That young man was, of course, the great Ken Hom. He thrilled viewers by cooking exciting dishes in real time and introduced British viewers to the wok – in fact his second ever programme focused on how to choose and use your wok.
Kumud Ghandi is a food scientist, nutritionist, spice maestro, author and broadcaster, whose passion for garlic in all its sweet and pungent glory has inspired her to write The Garlic Story. Plus, rediscovering the joy of good old-fashioned baking.
Advertisement