Celebrate Bastille Day on 14 July with a culinary tour of France through four cookbooks showcasing the country's rich regional traditions and timeless techniques. From rustic bistro favourites and countryside classics to elegant charcuterie and Michelin-starred dishes, these books bring the flavours of France to your kitchen – no passport required.
The Taste of Things is a delectable movie of food and love, starring Juliette Binoche and Benoît Magimel. Directed by the award-winning Trãn Anh Hùng, with such meticulous attention to detail and understanding of French food and gastronomy, three Michelin star French chef, Pierre Gagnaire, was appointed as Culinary Director for the film's production. This collection of classic French recipes includes some dishes featured in the film: Pot Au Feu (the movie's original title), Baked Alaska, Vol-au-vent and some inspired by the dishes in it - Tartes aux Poires en Cage & Elysée Truffle Soup.
Curated collections from ckbk's editors
Throughout the series we’ve used tasty dishes to get kids engaged; learned cooking fundamentals through traditional recipes from around the world; and experienced first-hand how a simple sauce can transform food from meh to mouthwateringly-delicious!
In this concluding installment of Cooking with Kids, we’re hoping your newly-skilled young chefs are ready to take charge of their own summer party menu. Here are three different snack-centric menus for a spicy set of parties, each selected with kids in the kitchen in mind.
Two fascinating books arrive on your ckbk shelf this week, celebrating the rich traditions of Polish baking and the unmistakable flavour of an iconic Yorkshire condiment. Plus we welcome Blueberry season, and offer a selection of cooling ice cream sundaes.
To mark the 250th anniversary of the founding of the United States of America, we invited publisher Lena Tabori to tell us the story behind Glorious American Food, the multi-award winning large format cookbook by her friend, the late Christopher Idone, which was recently added to ckbk and which celebrates the richness of America’s culinary traditions.
“The lemon is delightfully versatile. We take it for granted as we peruse the greengrocer’s shelf, and without thinking about it, we buy one or two along with a bunch of parsley—sometimes before even deciding what we might be cooking for dinner. Sometimes lemon juice is incorporated into a dish during the early stages of preparation and sometimes it is added after cooking. Even the zest is often an integral part of a recipe and should never be tossed away.”
The latest additions to ckbk include Shaun Hill's lifetime learnings as a chef, a collection of recipes for tomatoes (at their very best right now), and a guide to preparing bento boxes—the classic Japanese packed lunch!
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