Southeast Asian neighbours, Malaysia and Thailand are both home to vibrant culinary cultures. Characterised by vivid flavors that balance salt, bitter, sweet, sour and spice, there are a host of dishes to explore and enjoy. These books bring Malay and Thai cooking to your home kitchen, with guidance and recipes to introduce you to these cuisines, or to expand your repertoire if you are already a fan.
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
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.
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. Arnold’s mother and father—Thai and Burmese immigrants respectively—founded International Market & Restaurant in 1975. It was instrumental in the diversification of Nashville’s culinary landscape, and now with Arnold in charge remains at the centre of Nashville’s restaurant scene.
Chef and culinary consultant Anjula Devi is celebrated for her skill in bringing nuanced and bold Indian flavors and a mastery of spices to those fortunate enough to eat her food, and through her cookbooks.
Her latest book 15 Minute Indian: One-pan Recipes Using Minimal Steps & Ingredients is newly added to ckbk, and we sat down with Anjula to talk through its creation, and her journey to chef and cookbook author. It is a unique book, with its emphasis on creating maximum flavor while remaining health conscious and fitting into a busy lifestyle.
ckbk spoke to chef and culinary consultant Anjula Devi about her cookbook 15 Minute Indian which has recently been added to ckbk’s shelves. She tells us how the book ‘turns some of the rules of traditional Indian cooking on their head’ to deliver quick and easy results, with fresh flavors which make the most of the individual characteristics of traditional Indian spices.
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