As the days get longer and spring kicks in with its plentiful harvest, focus on plants in your kitchen. To make the most of all those good things that grow, take inspiration from this quartet of veg-forward cookbooks.
There's an art to preparing portable picnic fare. It shouldn't be too fancy or too fiddly, and it needs to be robust enough to travel well. Dust off the picnic blanket and park yourself on a sunny patch with these dishes, from Cheese Pies to Pasta Salad, all of which will provide the ideal picnic experience.
Curated collections from ckbk's editors
Executive chef of celebrated Greens Restaurant in San Francisco, Katie Reicher is only the fourth chef at the helm of this restaurant whose 45 year history is renowned for its all-female leadership, sustainable locally-sourced ingredients and vegetarian cuisine with global flavors.
Katie’s first book Seasons of Greens: A Collection of New Recipes from the Iconic San Francisco Restaurant is a gorgeously photographed gathering of the philosophy and fresh recipe style that are at the heart of Greens Restaurant.
You might think that a baker’s daughter, for whom the bakery had been a second home, would follow in her father’s footsteps and take over at the stoves. Certainly Louise Johncox spent much of her young life watching her father bake, and sampling all his comforting, much-loved wares. But she chose to train as a journalist, and it was only when she set out to tell their family story—a job her training is well suited to—that her own baking really began.
With its assured use of aromatic spices the many flavor-packed culinary techniques and traditions of South Asia are well worth exploring. This week we bring you two brand new books that we are very excited about.
As days lengthen, the sun shows its face, and coats are cast off, thoughts turn to outdoor cooking, to lighting the grill and revelling in the taste of food cooked over fire and seasoned with fresh air. We’ve got three books newly live on ckbk to inspire your grill cookery throughout the outdoor season.
Cooking and television have a long association, with viewers enjoying the opportunity to see techniques and dishes demonstrated with flair. TV chefs are welcome culinary guides, whose familiarity encourages us when we approach their cookbooks. Little wonder that when it comes to recipes, those by TV chefs are often among our favorites.
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