In France food is and always has been serious business. There is a reason that much of the world looks to France for its culinary training, a tradition that was perfected by the legendary Auguste Escoffier. Of course fine food is a global joy, but France remains a delicious place to explore, and these four cookbooks bring the best of France to your kitchen.
Dry vermouth is a very versatile ingredient, bringing a subtle blend of herbal, floral and savory flavors to everything from delicate seafood to rich poultry dishes. A splash of dry vermouth can add depth to soups, risottos, sauces and braises. Many of these recipes use Noilly Prat, the classic French dry vermouth, whose distinctive botanical character makes it particularly well suited to the kitchen.
Curated collections from ckbk's editors
In the latest feature in our ongoing Consuming Passions series, cookbook lover Amanda Carroll writes about toum, a Middle Eastern lemon and garlic sauce which has always been at the heart of her family’s culinary traditions…
MasterChef finalist and cookbook author Hannah Miles loves baking, and has published many books and magazine columns on the subject. But she also understands that there are times when we want a cake or sweet treat with less faff and oven heat. In No-Bake Cakes & Treats: Delectable Sweets Without Turning on the Oven Hannah brings 40 recipes to satisfy any sweet tooth, that are tea-party worthy and won’t leave the chef over-heated.
Elisabeth Luard is the author of more than 20 books. A particular focus through her career has been in depth research into the anthropology of food, and regional traditions involving food throughout the world. In this Behind the Cookbook series she tells the story of how she came to write Sacred Food: Cooking for Spiritual Nourishment, first published in 2001 and now available on ckbk. As well as being a writer, Luard is also an illustrator and watercolorist, and ckbk’s re-release of Sacred Food includes a number of Luard’s own illustrations.
“I understand that the thought of candy making can be overwhelming. I get it, I’ve been there. But I wrote this book to help give you the confidence to make candy from scratch. If you want to learn how to make chewy taffy for your children, smooth truffles for a bake sale, old-fashioned fudge for your grandchildren, caramels for your friends, and chocolates for your sweetheart, let me help you. I’ve cooked my way through batches of toffee just so I can tell you what NOT to do. And, well, so I’d be able to eat really delicious homemade toffee.” Sally McKenney
“There’s something about a campsite that makes everything taste better. I’m not sure if it’s the scent of the trees or the campfires—or, perhaps, that nature itself casts a seasoning over your meals, making them richer and more satisfying. Either way, eating by a campfire brings a special kind of satisfaction.” Julia Rutland, author of The Campfire Foodie Cookbook.
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