Patisserie is both art and science, and finely tuned recipes are a must. Learning from top professionals brings satisfying results for the budding pastry chefs amongst us, and these four books add up to an invaluable pastry education.
Whether you grow your own vegetables in a garden or allotment, have a veg box delivered to your door, or make the most of your local greengrocer or farmers’ market, we’ve brought together a range of veg-led dishes to help you make the most of nature’s harvest during the colder months. Read more in our feature on cooking with Autumn and Winter veg.
Curated collections from ckbk's editors
The Mediterranean never loses its appeal, land of sun and sand, olive trees, and tomatoes that taste as sweet and full-flavored as tomatoes truly can. In culinary terms we know that the Mediterranean diet, rich in vegetables, seafood, and that precious olive oil, is not only famously vibrant and delicious, but also highly nutritious. We are thrilled to bring you two new books celebrating the flavors of the Med, both published this week.
Anton Mosimann is undoubtedly one of the world’s 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 family’s dining table from claypot chicken rice and masala fish patties to Canton prawn noodles and lamb dalcha. Read more in ckbk co-founder Nadia Arumugam’s 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 celebrations—this year it will be October 4.
Amanda Berne is a huge fan of kitchen gadgets—especially 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 kitchen—whether for making prep easier or long-cooking times faster.
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