Vibrant with spices, rich with layers of developed flavor, Indian cooking is one of the world's great cuisines. These four books form an entry point, and show something of the great regional culinary diversity there is in India, and the range of recipes across the ingredient spectrum--in India vegetables are never just garnish or afterthought.
The Festival of Lights, for which celebrations begin on November 6 this year, isn't just about sweets – although they do play an important role. You might want something savory to sustain you through the five days of celebration, in which case, look no further. Try Sweet Potato and Onion Pakoras, Split Chickpea Squares with Coconut or the other snacks in this collection. We also have a collection of Sweet Treats for Diwali.
Curated collections from ckbk's editors
October 31 is Halloween—or All Hallows’ Eve—the night when spirits walk unsettled. Halloween is a tradition with Christian origins, but is now a globally-embraced celebration. As Halloween falls on a Saturday this year, it is a chance for a weekend long celebration of all things ghostly and chilling. Whether you are hosting a party, cooking a scary supper, or expecting trick or treaters, we’ve got the recipes to suit.
With The Great British Bake Off back on the telly, and capturing our attention anew with cookery queen Nigella Lawson in the judging seat, the baker within us is limbering up for some signature bakes, technical wizardry, and delectable showstoppers. Newly added to ckbk , we have a host of books to up your pâtisserie game…
The Mediterranean never loses its appeal, land of sun and sand, olive trees, and tomatoes that taste as sweet and full-flavored as tomatoes truly can. In culinary terms we know that the Mediterranean diet, rich in vegetables, seafood, and that precious olive oil, is not only famously vibrant and delicious, but also highly nutritious. We are thrilled to bring you two new books celebrating the flavors of the Med, both published this week.
Anton Mosimann is undoubtedly one of the world’s great chefs of the last half century and more. Born in Switzerland in 1947, the only son of restaurateurs in the Jura mountains, he began his own kitchen apprenticeship at the age of 15. By 28 he was appointed Maitre Chef des Cuisines at the Dorchester in London, the youngest ever chef to hold that position. During his 13 years there he was awarded 2 Michelin stars, the first ever hotel kitchen to gain that award outside of France.
Jasvinder Karam, formerly a corporate lawyer in Kuala Lumpur, was asked by her grown-up son if she could share the recipes for the family dishes that she had been making and refining for decades. She decided that rather than just quickly transcribing the recipes, which brought together Chinese, Malay and Indian flavors (the hallmarks of Malaysian cuisine), if she was going to embark on this project, she would produce a fully-fledged cookbook of the meals that graced the family’s dining table from claypot chicken rice and masala fish patties to Canton prawn noodles and lamb dalcha. Read more in ckbk co-founder Nadia Arumugam’s profile of the author.
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