Salads, Saudi Arabia, BBQ—a tantalising trio of new books for you
|
|
|
New season, new recipes! You were looking for fresh new ideas, and we have them in triplicate with these books added to ckbk hot off the press.
Nina Cherie Franklin is a wellness expert and founder of the blog and brand ‘That Salad Lady’. In her 2025 book The Build Your Bowl Salad Cookbook: 75 Recipes for Healthy Salad Bowls to Support Everyday Wellness she shares her expertise and the recipes that she uses to make food an effective part of wellbeing. As she puts it:
|
|
|
“Imagine having the know-how to build a delicious bowl in minutes using fresh ingredients(..). Think of creating a salad that not only tastes amazing but also supplies a full day’s worth of fruits, vegetables, and other whole foods, providing you with all the essential vitamins, minerals, and antioxidants your body needs.(..)
|
|
|
|
“My goal here is for you to see that every bowl is an opportunity to nourish your body and mind, while exploring new flavors and textures. Each bowl you create can help you build healthier habits and a deeper understanding of what your body needs to thrive.”
|
|
|
Recipes—like this tempting Deluxe Burger Bowl–include clear advice, customization tips, and full nutritional information.
|
|
|
Born and raised in Saudi Arabia, recipe developer and food consultant Madeeha Qureshi was a finalist on Masterchef in 2021, and is known for food that celebrates her culture and blends the traditional and modern. Her newly published book The Red Sea Cookbook: Over 100 Family Recipes and Stories from Saudi Arabia, is exactly what it says on the cover, a collection of evocative Middle Eastern recipes well-translated for the home cook, all tied together with rich storytelling.
|
|
|
|
Epic BBQ Sandwiches: Next Level Burgers, Melts, Sliders, Tacos, and More, Grilled or Smoked to Perfection is the latest offering from BBQ expert, food writer and recipe developer Brad Prose. Brad explains the book’s USP in his introduction:
“This book isn’t about following rigid recipes or nailing “the perfect sandwich.” It’s about teaching you how to understand flavor, build texture, and, most importantly, how to use your grill or smoker to bring it all to life.
|
|
|
|
“Sandwiches are my love language, and this book is full of everything I’ve learned: where to start, where to experiment, and where to throw the rules out completely. Let’s fire up some meat, stack it high with bold flavors, and get ready to make your sandwich game legendary.”
|
|
|
The book contains a grilling and smoking ‘how to’ guide—The Sandwich Toolbox. Then recipes range from the straightforward, or familiar, given a makeover—think Smoked Salmon Bagel—to something you may not have tried but will definitely want to—try this Birria Fire Dip, or this Yemeni Lamb Pita with Zoug.
|
|
|
Pictured above: Mixed Beetroot & Jicama Salad from The Build Your Bowl Salad Cookbook by Nina Cherie Franklin
|
|
Cooking with kids: new ideas from Charlie Cart, and Mark Hix
|
|
|
In part 3 of our 4-part series on Cooking with Kids, Charlie Cart Project founder Carolyn Federman teaches us why ‘a sauce is worth 1000 recipes’. She shows us, using crowd pleasing recipes from across ckbk, how the tempting mouthfeel and interactive nature of a sauce, dip, or salsa, are a great way to a young cook’s heart.
|
|
|
The Charlie Cart Project is a US wide program to teach kids core culinary skills, and imbed in them a real love of cooking. In the first two feature articles, Carolyn shared tips on how to get kids excited about learning to cook and on laying down core cooking skills. Our series is a great resource for parents and educators alike to share this knowledge and enthusiasm with kids.
|
|
|
|
If you have kids to cook for, do also check out Mark Hix’s book Eat Up: Food for Children of All Ages which was recently added to ckbk. It has lots of great ideas to keep the little ones well fed, and plenty of suggestions for involving them in the cooking and prep, too. Recipes range from the baby-friendly Celeriac and Apple Mash, to the joyful-for-all Sweet Couscous with Raisins and Yoghurt.
|
|
|
Louisa Clutterbuck from wild venison supplier Lean & Wild, is a passionate enthusiast for this healthy meat, which makes a tasty change from beef or lamb. In A Guide to Making the Most of Venison Louisa introduces wild venison as a sustainable, highly nutritious, ethically-sourced meat.
|
|
|
Ingredient focus: lettuce
|
|
|
Lettuce is the most universally popular leafy salad vegetable, and has been in culinary use since ancient times.
There are a great many varieties, and all form the mainstay of the salad—lettuce is most often eaten raw—but braised lettuce is a delicate treat, and cooked lettuce has a long history in China and the Far East.
|
|
|
|
Crisp and fresh, raw lettuce can be the perfect vehicle for bold flavors—the tang of a salad dressing, the spiced filling of a lettuce cup. Braised or blended into a soup, it is the gentle purveyor of quieter flavors that are fresh and welcome nonetheless.
|
|
6 of the best garlic recipes
Where would we be without that little bulb, the flavor-bomb at the centre of so many of our favorite dishes. So here you are, in celebration of garlic...
|
|
|
|
|
|
from The Collection by Antonio Carluccio
|
|
|
|
from Jeremiah Tower's New American Classics by Jeremiah Tower
|
|
|
|
|
from Better Than Nonna by Danilo Cortellini
|
|
|
|
from Gjelina: Cooking from Venice, California by Travis Lett
|
|
|
|
|
from The Garlic Story by Kumud Gandhi
|
|
|
|
from The Garlic Story by Kumud Gandhi
|
|
|
|
|
|
|
|
|
|
|
|
