āRecipes are stories. They are tales that travel through timeāgifts shared with us by witnesses of bygone eras, preserving memories of times spent with family and friends.ā Bruno Feldeisen
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Recipes are indeed stories, and what better way to explore the world, than through the stories so generously shared by its chefs. We are thrilled to have a quartet of Canadian books newly added to ckbk, each with a generous offering of Canadian goodies to share.
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In The Bacon, Butter, Bourbon & Chocolate Cookbook, chef and The Great Canadian Baking Show judge Bruno Feldeisen brings together his favorite things; āFour distinct ingredients and flavours. Each one remarkable on its own, and together they produce a range of tastes and experiences that we humans are greedy for: salty, sweet, silky, chewy. These four ingredientsāfrom the old world to the new worldāmerge my past, present and future.ā
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With plenty of advice on techniques, utensils and ingredients, and a section of mouth-watering recipes centred around each of his core ingredients, this is a book to savor. Why not start by getting your teeth into some Bacon & Cashew Brittle.
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Chef, and the creator of James Beard award-winning food television, Spencer Watts is known for his pioneering work with the sustainable seafood movement.
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This cookbook is also a great addition to our gadget bookshelf.
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Pictured above:Ā Bacon and Goat Cheese Custard Pots from The Bacon, Butter, Bourbon and Chocolate Cookbook by Bruno Feldeisen
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An Introduction toā¦ Cooking with Game
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For the latest in our series of features focusing on one core ingredient-type, and in association with The Wild Meat Company, the company's co-founder Robert Gooch takes a look at game. For those in search of full-flavored and sustainable alternatives to farmed meats, game is the answer.
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In our feature Robert talks us through the why and how of game cookery, including how to approach the many different types of wild meat available to us.
From the expected venison and grouse, to the more unusualĀ hare or squirrel, Hannah shares her tips and ideas, and a collection of recipes for each.
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ckbk users in the UK can save 10%Ā off all game meat from this page ofĀ The Wild Meat Company with discount code CKBKWILDMEAT10 at checkout.
This offer is subject to availability and can't be used with other discount codes. Only one code may be used per customer.
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To launch our new feature, which allows you to share your food photos with us when you enjoy and review recipes from ckbk, we held a competition for the best photograph sent in from when the photo-feature went live up to the end of 2024. We were thrilled by all your fabulous pictures! You have been cooking up a storm, and the results look delicious. It was extremely hard to choose a winner, but we have done so!
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The winner is (drumroll please) Sharon Adelarās photo of Grilled or Roast Leg of Lamb with Thyme and Orange from The Best Recipes in the World by Mark Bittman. Sharon adapted the recipe, cutting the lamb into chunks. We all thought this photograph was dynamic, atmospheric, and made us wish we were there to sample the results. Congratulations Sharon, you win a ckbk apron and a year's gift membership!
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We have two runners-up, which donāt need further ranking as both photographs are taken by Alison Stattersfield, who we felt really captured each of her dishes with pictures that are cookbook worthy. Well done Alison!
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Watch this space for more competitions based around your uploaded photos, so please keep sharing photographic results of your cooking.
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Ingredient focus: maple syrup
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Maple syrup is a sweetener made from intense evaporation of the sap from maple trees, in particular the sugar maple. It takes about 40 gallons of sap, which is predominantly water, to produce 1 gallon of syrup. Sugar maple trees grow almost exclusively in Canada, and in some parts of North America, and the maple sugar trade is a particular gift from Canadian culinary culture to the world.
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In addition to the sweetness that it shares with cane sugar, honey, and other sweeteners, maple syrup has a unique delicate, smoky, toasted-caramel taste. Different varieties of the syrup, some darker than others, can vary in intensity of flavor, but all are an ambrosial treat.
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There is no finer topping to pancakes or waffles than a drizzle of pure maple syrup, but try it also in Maple Raisin Scones, or any of the recipes in our collection of 12 Ways with Maple Syrup.
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6 of the best hot and spicyĀ dishes
It is International Hot & Spicy Food Day on January 16, so in honour of food that fires us up and tickles our tastebuds, here are six of the best hot and spicy dishes.
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from 30 Minute Mowgli: Fast Easy Indian from the Mowgli Home Kitchen by Nisha Katona
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from 30 Minute Mowgli: Fast Easy Indian from the Mowgli Home Kitchen by Nisha Katona
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from Chilli & Mint: Indian Home Cooking from A British Kitchen by Torie True
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from Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo
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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 My Street Food Kitchen by Jennifer Joyce
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