Half-price ckbk gift subscriptions
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Itâs nearly that time of year again, but what to get for the food lover in your life? ckbk has the answer.
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We are offering 50% off ckbk gift subscriptions, starting today.
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Thatâs full access to their dream cookbook collection: over 165,000 recipes, more than 1,000 the worldâs greatest cookbooks, Â from classic reference works to contemporary bestsellers such as It's A Sweet World and Seasons of Greens, cover-to-cover and ultra-searchable, and the subscription will only start when they claim their gift.
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Do you have several food-loving friends? It is easy to buy a bundle of ckbk gift subscriptions at this special rate â just select the number you want during checkout.Â
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Luciana links to recipes for the full range of classic Brazilian desserts, including those legendary Brigadeiros. She also shares her memories of them, and her knowledge of their contextâwhen these dishes are eaten, how they fit into the local diet, calendar, and consciousness. The feature is divided by core ingredientsâcoconut, and tropical fruits such as passion fruit and guavaâand by recipe typeâsuch as celebration dishes. Which makes it easy to the find the recipes youâd most like to try, from crowd-pleasing Churros, to less well known treats such as this cinnamon infused Hominy Corn Porridge.
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The Sioux Chefâs Indigenous Kitchen
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âThis book is about the joy of indigenous cooking. It reveals the delight in finding ingredients right outside our kitchen doors. In a world that has become overcomplicated and reliant on appliances, gizmos, and tricky methods, we are returning to simple preparations that enhance the bold, fresh flavors of our local foods. These recipes, inspired by methods handed down through the ages, generation after generation, are integral to our culture, and, as with all good recipes, the dishes will change from cook to cook. These recipes are meant to be guidelines, not formulas.(..)These recipes along with the stories of goodness and resilience are told with hope and joy. Pilamaye and Miigwech (thank you in Lakota and Ojibwe). Now, letâs dig in.â Sean Sherman
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Chef Sean Sherman, a member of the Oglala Lakota Sioux tribe, has spent the last 30 years cooking across the US and globally, researching and promoting understanding of Native American food, culture, and history. Through his business The Sioux Chef, he works as a caterer and educator, with a mission to widen understanding of and access to indigenous ingredients. His debut book The Sioux Chef's Indigenous Kitchen, was the 2018 James Beard Award Winner: Best American Cookbook, and is a fascinating document of his upbringing, and his ongoing journey to champion indigenous foods.
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The book contains extensive knowledge of ingredientsâfamiliar and unfamiliarâand guidance and encouragement on using them. The recipes are also flexible enough to make with alternatives if there are things you cannot source. Recipes are divided by location or typeâFields and Gardens, Prairies and Lakesâeach section introduced with its connections to Chef Seanâs life and what kind of recipes you will find within.
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Ingredient focus: wild mushrooms
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Mushrooms are some of the most fascinating and unique plant forms; the fruiting bodies of fungi, some of which are deadly poisonous, some of which are not only edible but exceptionally delicious. Cultivated mushrooms are commonly available, and of particular value in vegan and vegetarian diets, due to the umami flavors that can be created in cooking them.
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Wild mushrooms, such as chanterelles, ceps, and hen of the woods, are also umami-packed, and generally more diverse and intense in flavor. The fall is peak mushroom season, a joy for foragers, and when you might also find them in specialist grocers or on market stalls. Be sure you know what you are picking, or buy them from a trusted source.
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The cep (or porcini) is perhaps the foragerâs most prized findâoften dried to preserve it beyond the short seasonâand its intense, earthy flavor makes a superb Risotto con Funghi. For further ideas explore our collection of 12 Ways with Wild Mushroomsâfind Noodle Soup with Oyster Mushrooms, Crostini with Wild Mushroom Tapenade, and more.
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6 of the best recipes for your Thanksgiving leftovers
Happy Thanksgiving to you all. What could be better than Thanksgiving dinner? The leftovers of course! Here are six recipes that make the most of all those delicious goodies you have prepared. And donât forget to check out Love Your Leftoversâa whole book of ideas to try.
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from I Can Cook Vegan by Isa Chandra Moskowitz
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from The Lazy Makoti's Guide to the Kitchen by Mogau Seshoene
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from Whole Bowls by Allison Day
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from From Scratch by Michael Ruhlman
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from Cast-Iron Cooking for Two: 75 Quick and Easy Skillet Recipes by Joanna Pruess
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from Soups and Stews by The Editors of Saveur
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