Cooking with the season is partly about ingredients; what produce is available and at its peak, and it is partly about mood. Summer calls for lighter dishes, celebrating the fruits and salads that are abundant. Dishes that feel fresh and ready to fuel long days and outdoor moments.
Tapas, finger food, shared plates... However you describe it, food that you can eat with you fingers is fun, social, casual – and somehow it seems to taste better, too (especially when a dip is involved). Spanish chefs and cooks are masters of this style of food, and these recipes from Iberia and beyond are ideal dishes for snacking, entertaining guests, or for light meals.
Curated collections from ckbk's editors
The latest additions to ckbk include Shaun Hill's lifetime learnings as a chef, a collection of recipes for tomatoes (at their very best right now), and a guide to preparing bento boxes—the classic Japanese packed lunch!
Happy World Cup kick off day to football fans around the globe! The FIFA World Cup runs from June 11 - July 19, and is this time hosted by sixteen cities across the US, Canada and Mexico. It will be the first World Cup to be hosted by three nations, and the first to include 48 teams, rather than the previous 32. A truly global event, we anticipate viewing parties far and wide, and many an for a sport-fuelled feast.
Food writer and illustrator Elisabeth Luard holds The Guild of Food Writers coveted Lifetime Achievement Award, with some twenty books to her name, several memoirs, and a couple of novels. She is also sought after for her culinary watercolours, and is both an experienced broadcaster, and current President of The Oxford Food Symposium. Truffles, her book dedicated to the culinary gold that is the titular fungus, is as valuable on the subject and as pleasing as the truffle itself.
This week we are thrilled to bring you two ckbk authors in conversation. As food writers turned novelists, they sat down to talk all about food, fiction, and food in fiction. Meanwhile, writer, gardener and cook Martha Dahlen has a PhD in Botany and spent much of her life in Hong Kong. A Cook’s Guide to Chinese Vegetables is a thoughtful, practical, and beautifully illustrated guide to the subject.
Orlando Murrin and Catherine Kurtz are both food writers who have branched out to also write fiction. Orlando’s hugely popular crime series, starring a chef detective, includes Knife Skills for Beginners, and most recently Murder Below Deck (published as May Contain Murder in the US and Canada). Catherine’s debut novel Feast (published on June 4) is the story of a girl with an extraordinary sense of taste. We caught up with the two of them to talk food, fiction, and more…
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