|
It is always a privilege to bring you a book on publication day, and today we have two—happy publication day to authors Torie True and Clare Coghill!
|
|
|
Food and travel writer Torie True is passionate about cooking with spices, and teaches Indian cookery from her extensive knowledge gleaned from decades travelling and training in India, and from her Indian husband’s family based in the UK and in Kolkata. Her debut book Chilli & Mint: Indian Home Cooking from a British Kitchen, published in 2021, told the story of her discovery of Indian home cooking.
|
|
|
Her new book Seven Kitchens: A Journey Through India’s Culinary Heritage, is a trip around the cultural history and cuisines of the Indian subcontinent. In the author’s own words:
‘Indian cuisine has been shaped by immigration and integration over hundreds of years. Each group of settlers has brought their own influences to this vast land through new ingredients, flavours, techniques and methods which merged with existing traditions to create numerous variations on the originals. The Portuguese, British, Chinese, Tibetan, Nepali, Parsi, Syrian Christian, Mughal and numerous other peoples have all left their imprint on India’s food and this has afforded the country’s cuisine a remarkable and exciting diversity. Today, the recipes found throughout India weave a complex and nuanced story of its cultural history and heritage.’
Â
|
|
|
Pictured above: Vegetable Thukpa from Seven Kitchens by Torie True
|
|
|
Scottish chef Clare Goghill grew up on Skye, where her family owned and ran a hotel for over 100 years. She spent her twenties trying her hand at a wide variety of jobs, but ultimately was drawn back to the kitchen—and winning the title of Britain’s Best Home Cook on Channel 4’s My Kitchen Rules. Café Cùil Cookbook: Recipes from the Isle of Skye, is her first cookbook, and reflects the ethos of the café-restaurant she now owns and runs on Skye.
|
|
|
|
‘I grew up speaking Scottish Gaelic and was surrounded by the rich history and heritage that came with it. Our business name, Cùil, is Scottish Gaelic for ‘cosy nook, nest or corner’, and that was exactly the vibe I wanted to create with our Highland offering. I like to think that growing up in Gaelic culture influenced some of my recipes along the way through passed down knowledge and the sampling of many comforting meals at weekend ceilidhs. Food is all about connection – connecting with the seasons and what grows around us, and connecting with the people that eat our food.’
|
|
The IACP awards results & finalists
|
|
|
The IACP Cookbook Awards honor the authors, publishers, and other contributors behind the best cookbooks published each year. The results were announced at the awards ceremony last night (November 5th) in Brooklyn and it was great to see that so many of the books recognized at the awards are available on ckbk.
|
|
|
Polish Independence Day is celebrated on November 11, to commemorate the anniversary of the day in 1918 when Poland’s sovereignty was restored from the German, Austro-Hungarian and Russian Empires.
|
|
Ingredient focus: chestnuts
|
|
|
Chestnut is a name given to many nuts, originally and primarily to those of the European ‘sweet’ or ‘Spanish’ chestnut tree, Castanea sativa. Much starchier than other nuts, the chestnut was an important staple food, although it is now more of an occasional luxury. The ‘sweet’ chestnut, with its warm toasted scent, sweetness, and gentle nutty flavor, is redolent of winter holidays, with roasted chestnuts fresh from the hearth or street brazier. They take their place in many autumn and winter dishes, sweet and savory.
|
|
|
|
Try this Salad of Duck Confit with Red Cabbage, Chestnuts, and Watercress, these vegan Chestnut Muffins, which make the most of chestnuts by using both roasted whole chestnuts and chestnut flour, or this Chocolate and Chestnut Mousse—just three of the recipes in our collection of 12 Ways with Chestnuts.
|
|
6 of the best game recipes
Game is healthy, full of flavor, and is considered by many to be a more sustainable and ethical way to enjoy meat. In celebration of Great British Game Week here are half a dozen great game recipes. For more inspiration, see our Introduction to Cooking with Game. ckbk users get a 10% discount on orders with The Wild Meat Company using code CKBKWILDMEAT10.
|
|
|
|
|
|
from Savour: Salads for all Seasons by Peter Gordon
|
|
|
|
from The Good Table: Adventures In and Around My Kitchen by Valentine Warner
|
|
|
|
|
from A Sardinian Cookbook by Giovanni Pilu and Roberta Muir
|
|
|
|
from On The Menu: Seasonal Recipes for a Culinary Life by James Mackenzie
|
|
|
|
|
from The Quality Chop House by William Lander, Daniel Morgenthau and Shaun Searley
|
|
|
|
from Gary Maclean's Scottish Kitchen by Gary Maclean
|
|
|
|
|
|
|
|
|
|
|
|
