Every year Sourdough September shines a light on the real bread-baker's loaf of choice, sourdough. If you have never made sourdough bread, the wisdom in this selection of books will help you get started, demystifying the starter, the rise, and all those things you need to create a satisfying loaf. If you are already a seasoned baker, then explore a range of recipes to up your sourdough game.
A little effort when the abundant summer herbs and vegetables are at their peak and you can capture summer in a jar. Preserve a glut of tomatoes with recipes for tomato jam, oven-dried tomatoes and even an end-of-summer green tomato relish. While giadiniera, the classic Italian pickle, uses whatever veg you have to hand, the same with English piccalilli.
Curated collections from ckbk's editors
Featuring an interview with Lauren Lovatt, a plant-based chef whose books Mind Food and Plant Academy: The Cookbook were recently added to ckbk, and even more vegan dishes from UK-based chef Antonio Alderuccio in his book Veganissimo!: The Plant-based & Gluten-Free Italian Kitchen.
ckbk offers a range of ways to personalize the website and app to match your needs, including metric vs US units, font size and light/dark mode. The latest new setting lets you specify your dietary preferences for search.
We know that healthy eating and nutrition is an important consideration for many users of ckbk, and so we are very pleased to announce major new features which make nutrition information available across ckbk's entire collection of 175,000+ cookbook recipes.Ā
Plant-based chef and educator Lauren Lovattās two cookbooks, Plant Academy: The Cookbook and Mind Food: Plant-based recipes for positive mental health, were recently added to ckbkās collection. Well-known for her creative approach to plant-based cuisine, Lauren combines practical techniques with vibrant recipes that encourage confidence, curiosity and sustainability in the kitchen. We spoke to her about her culinary journey, the inspiration behind those books and what she hopes readers will discover through their pages.Ā
In France food is and always has been serious business. There is a reason that much of theĀ WesternĀ world looks to France for its culinary training. AĀ tradition that was perfected by the legendaryĀ Auguste Escoffier,Ā who revolutionised the running of professional kitchens andĀ materially changed the status of chefs. He instituted a clear kitchenĀ hierarchy too, paying particular attention to saucesāthose foundational elements of fine cuisine.Ā Of course fine food is a global joy, but France remains a delicious place to explore,Ā and we are delighted to have two cookbooks newly added toĀ ckbkĀ that will help bring France to your kitchen.
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