There's something about a pie, the perfect marriage of pastry and filling, that is the ultimate in culinary comfort. Dive into pies with these books from pie maestros old and new.
The scent of wild garlic is a sure sign that spring has arrived in many parts of the Northern Hemisphere. It's a forager's treat (identify it by its aroma and delicate white flowers), and it's available from some farmers' markets and greengrocers too, from mid-March until late April. The recipes in this collection include wild garlic, wild leek, and ramsons, all edible alliums that are well worth getting to know in the kitchen.
Curated collections from ckbk's editors
Congratulations to food writer Maria Kalenska on the publication of her brand new book Cuisines of Odesa: A Ukrainian Cookbook. We are thrilled to have it added to ckbk simultaneous with publication. An ambitious and heartfelt project, the book’s recipes tell the stories of their creators, and are arranged into sections reflecting Odesan life—eg. On a Sunny Morning: Breakfasts and Bites, and From the Garden: Fermenting, Pickling and Preserving.
In this latest in our occasional series of articles from ckbk subscribers, we feature this contribution from Anthony Humpage, an enthusiastic cook and YouTuber with a particular fondness for the cooking of Japan. Here he describes the genesis of one of his own favorite creations, ‘triple umami potatoes’.
Jennifer McLagan has received multiple James Beard awards for cookbooks which dare to step outside the norm. To celebrate the addition of Odd Bits to ckbk, we spoke to the author about her unique approach to cookbook writing, her favorite ways with offal, and the culinary delights of Paris.
Lifetime resident of Indiana, photographer and food writer Shelly Westerhausen Worcel has been vegetarian since the age of twelve. She charts her kitchen adventures in her blog Vegetarian Ventures, and in her books—such as Every Season is Soup Season. Newly added to ckbk, Vegetarian Heartland: Recipes for Life’s Adventures, a love letter to the Midwest, and an invitation to cook and eat vegetarian food along with her.
Lebanese cook Lina Saad’s first cookbook, Land of White, which featured the cooking of her homeland, won a World Gourmand Cookbook award. Her second cookbook, Ramadan Express, has just been added to ckbk.
Around the world, starting on Tuesday 17th February, Muslims will observe a fast during daylight hours to mark the holy month of Ramadan. In this feature, Lina tells of her own personal experience of Ramadan, and how the dishes she brings together in Ramadan Express, eaten either in the evening after the fast breaks, or in the early morning before it begins, are central to the ritual of Ramadan for her family.
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