One bowl, one plate, everything you need to fuel your day and boost your wellbeing. It's a great way to plan meals and a great way to cook, layering up flavor and nutrition in one easy to create, great to eat dish. Just add a fork, and tuck in.
Cooler weather calls for heartier food: cue savory pies, warming soups, the return of root vegetables, a multitude of mushroom dishes, and seasonal squash and pumpkin served in all sorts of enticing ways.
Curated collections from ckbk's editors
Anton Mosimann is undoubtedly one of the worldās great chefs of the last half century and more. Born in Switzerland in 1947, the only son of restaurateurs in the Jura mountains, he began his own kitchen apprenticeship at the age of 15. By 28 he was appointed Maitre Chef des Cuisines at the Dorchester in London, the youngest ever chef to hold that position. During his 13 years there he was awarded 2 Michelin stars, the first ever hotel kitchen to gain that award outside of France.
Jasvinder Karam, formerly a corporate lawyer in Kuala Lumpur, was asked by her grown-up son if she could share the recipes for the family dishes that she had been making and refining for decades. She decided that rather than just quickly transcribing the recipes, which brought together Chinese, Malay and Indian flavors (the hallmarks of Malaysian cuisine), if she was going to embark on this project, she would produce a fully-fledged cookbook of the meals that graced the familyās dining table from claypot chicken rice and masala fish patties to Canton prawn noodles and lamb dalcha. Read more in ckbk co-founder Nadia Arumugamās profile of the author.
The Harvest Festival is a celebration of all the bounty of an annual crop, often held as the winter approaches in thanks for the spring and summer produce as it comes to an end. In Britain this festival has been celebrated since pagan times, is usually in late September or early October, and with an individual Sunday being the focus of celebrationsāthis year it will be October 4.
Amanda Berne is a huge fan of kitchen gadgetsāespecially the ones that make food that much more delicious and easy to prepare. In the latest Consuming Passions piece, she reflects on how the pressure cooker has become the stalwart of her kitchenāwhether for making prep easier or long-cooking times faster.
Newly added to ckbk Family Thai: Bringing the Flavors of Thailand Home is the debut cookbook of chef, TV personality, and Thai food advocate Arnold Myint, who was raised in Nashville. Arnoldās mother and fatherāThai and Burmese immigrants respectivelyāfounded International Market & Restaurant in 1975. It was instrumental in the diversification of Nashvilleās culinary landscape, and now with Arnold in charge remains at the centre of Nashvilleās restaurant scene.
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