Confectionary, from chocolates to caramels, may seem the preserve of the seasoned pastry chef. But you can turn your kitchen into a candy store with some good recipes and technical advice aimed at home cooks. Learn how to rustle up your own sugary creations, and enjoy the unique satisfaction of homemade toffee, fudge, truffles...
Chill out with something long, cool, and refreshing when the mercury rises... Get creative by making your own Ginger Beer, keep it simple with Sparkling Limonada, or give your caffeine a kick with Iced Mexican Coffee.
Curated collections from ckbk's editors
“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.
We have a fondness at ckbk for books that tell the story of a place through its food, that elucidate a culture and its history via the culinary. So we are thrilled to have two books newly added to ckbk that bring the history and heart of two American classics.
New York City based food writer Michael Krondl’s book The Donut: History, Recipes and Lore, charts the donut’s significance and popularity across history, across the globe, and to modern day Americans. Meanwhile Sweet Land of Liberty: The History of America in 11 Pies, is a narrative history from the colonial era to the civil rights movement.
With its line-up of well-loved hosts, and a Who’s Who of stellar guest chefs, the TODAY show has seen some very fine food cooked over the years. And as Ina Garten writes in her introduction to the show’s cookbook TODAY Loves Food: Recipes from America’s Favorite Kitchen; “What looked so good on television will be even more delicious in your kitchen.”
Foodie and mother Rossini Perez has gained a huge online following for her healthy lunch ideas, and creative approach to cooking for and with kids. Her book Kids in the Kitchen: 70+ Fun Recipes for Young Chefs to Stir Up! is her how-to guide to child-friendly cooking
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