A trip to Southern Texas with Yvette Zuniga Jemison
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“When previous generations of my family moved from Mexico into Texas they had to cook with American ingredients, however, they continued to use their Mexican culinary knowledge and techniques. This organic fusion of cooking, which is unique to the border region of Texas, is a cuisine in and of itself.” Yvette Zuniga Jemison
We are delighted to bring you Yvette Zunigan Jemison’s cookbook My South Texas Kitchen: Traditional Recipes and Modern Tips. In celebration of the book’s arrival on ckbk, our co-founder Matt spoke to Yvette about her journey to publication, her food, and what it meant to win an IACP 2023 award with her debut book.
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During her training at the Natural Gourmet Institute, Yvette had the opportunity to develop considerable knowledge of food writing and publishing. This informed the kind of book she wanted to make – a book filled with helpful and tempting photographs, and with love for her cuisine and its rich heritage
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It also contains plenty of tips on method, and equipment guidance, to give you all you need to enjoy her recipes in your own kitchen. She shares some of her favorite recipes in our Q&A, and some of her top hacks – such as when to make tortillas from scratch, and when store-bought might actually work best.
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Pictured above: Alta’s Puffy Tacos from My South Texas Kitchen by Yvette Zuniga Jemison
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Mortar & Pestle – hot off the press!
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It is a great thrill to delve into a book on publication day, and we are thrilled to have been able to bring you Mortar & Pestle: Classic Indonesian Recipes for the Modern Kitchen live when it launched on September 11.
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The book is a love letter to Indonesian cuisine from food and travel writer Patricia Tanumihardja. Born in Indonesia, brought up in Singapore, and settled in the US, Patricia learnt to cook at her mother Julia’s knee. Julia fed her children, her friends and family, and after she brought her food to the US, many happy customers at her Seattle restaurant Julia’s Indonesian Kitchen.
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This book combines Patricia and Julia’s shared experiences, their multicultural outlook, and their determination to bring authentic Indonesian cuisine to a greater audience. It is a heartfelt book that absolutely begs to be cooked from. Try Turmeric Spiced Chicken Soup, Indonesian Shepherd’s Pie – an intriguing twist on a classic – or enjoy the colorful sight and taste of this Yellow Celebration Rice.
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Unit conversion at the click of a button
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At ckbk we are always working to bring you the website that works best for you. We are very pleased to announce that we now have automated unit conversion, which means that all recipes are available in both US Cup and metric measurements. And you can personalize what you want to see and when.
To explain, here is our guide to Selecting Your Preferred Units. We’ve also taken the opportunity to run you through a few of our other options for personalization, from how to select your email notifications, to choosing your e-grocery partner. We hope you like our site even more now, and do let us know your thoughts on how its working for you.
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Eleanor Ford at The Chiswick Book Festival
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The upcoming Chiswick Book Festival in London, presents an opportunity to hear from Eleanor Ford about her book A Whisper of Cardamom. Eleanor will be in conversation with fellow ckbk cookbook author and presenter Jo Pratt, discussing her work, and the wonderful world of spice. The event will be at 2pm, on Sunday, September 15 in the Theatre at Tabard – Get tickets.
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Ingredient focus: oysters
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An edible bivalve, oysters were once so plentiful they were food for the poor. They might even be used to bulk out of the more expensive meat in a pie – such as this Beef and Oyster Pie.
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In the UK, Native oysters are considered to be at their best when the month has an 'R' in it, so now is the perfect time to indulge. If you are an oyster novice, or simply want to learn more about your favorite treat, here is an excellent piece from Hannah Twiggs in The Independent on what they are, where and when to find them, and what to do with them once you’ve got your hands on them.
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Native oysters come from UK coastal waters, and are mostly eaten raw, at their plump, fresh, and sea-smelling best. Oysters these days are mostly eaten raw, which is a great way to enjoy their plump, fresh, and sea-smelling flesh. ckbk has many dressings to enhance raw oysters, but also offers plenty of other classic ways to enjoy this once staple food including grilled, fried and stewed.
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To start with explore our collection of 12 Ways with Oysters – for everything from a Ginger and Lemongrass Ponzu Dressing for Fresh Oysters, to Sweetcorn and Oyster Fritters with Sour Cream and Chives.
A search for oyster recipes from the UK will give you hundreds more options, and some insight into the culinary history of the oyster and its rise to favour.
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6 of the best peanut butter recipes
Peanut butter isn't just for sandwiches — it offers a shortcut to flavor in both the sweet and savory kitchen. Here are six ideas for making the most of that jar in your cupboard.
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from The 20-Minute Vegan: Quick, Easy Food (That Just So Happens to be Plant-based) by Calum Harris
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from Okashi: Sweet treats made with love by Keiko Ishida
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from Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter Greweling
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from Eating Well to Win by Richard Ingraham
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from Bold: Big Flavour Twists to Classic Dishes by Nisha Katona
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from Happy Vegan Food: Fast, Fresh, Simple Vegan by Bettina Campolucci Bordi
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