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There are few better teachers of a cuisine than those reaching for the tastes and memories of a homeland and eager to share them with a wider audience. We have two books newly added to ckbk that work this magic with the bold, multi-layered flavors of Chinese food.
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Pictured above: Bang Bang King Oyster Mushrooms from Chinese Homestyle: Everyday Plant-Based Recipes for Takeout, Dim Sum, Noodles, and More by Maggie Zhu
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House of Nanking: Family Recipes from San Franciscoās Favorite Chinese Restaurant by daughter and father team Kathy and Peter Fang, brings the ethos and recipes of their beloved family business to your home kitchen. As Kathy writes in her introduction:
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āThis cookbook is our familyās legacy, and the legacy of a restaurant that not only became a culinary landmark in one of the worldās greatest food cities, but also redefined ingredient-driven, multiregional Chinese cooking in America. It is a document of who we are and where we came from, the priorities in my family, and the food that connects us to each other and to the world.ā
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Join us around the campfire
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āThereās something about a campsite that makes everything taste better. Iām not sure if itās the scent of the trees or the campfiresāor, perhaps, that nature itself casts a seasoning over your meals, making them richer and more satisfying. Either way, eating by a campfire brings a special kind of satisfaction.ā Julia Rutland
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Newly added to ckbk, The Campfire Foodie Cookbook: Simple Camping Recipes with Gourmet Appeal ensures you are ready to maximise those campfire moments. Washington DC based food writer and recipe developer Julia Rutland has included advice for everyone from backpackers to those with RV campers in this eminently practical guide to outdoor cooking.
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The recipes take you through the day, from Breakfast & Breads to Desserts & Beverages. As the bookās title suggests, there may be some adaptation to cooking equipment to be made, but the recipes have no compromise on ambition and taste. Find Chicken Nachos in Foil, this Orzo Pilaf with Zucchini and Mint, and these salty-sweet Grilled Blue Cheese Bruschetta.
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Our cookbook of the month for August: Dobre Dobre
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If youāve not joined in with our cookbook of the month before, here is how it works. Each month on Facebook we choose a cookbook for the group to focus on, encouraging members to cook from it, chat about it, and share any photos, tips, or questions they have about the recipes.
Laurel Kratochvilaās book Dobre Dobre: Baking from Poland and Beyond brings us the delicious diversity of baking from the Polish diasporaāwhich we introduced to you in a recent newsletter.
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Packed with tempting bakesāfrom Fritter Style Apple Pancakes to Poppy Seed Swirlsāyour only problem will be deciding what to make first.
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We canāt wait to see what you make from Dobre Dobre, so donāt forget to upload your pictures to the group!
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Ingredient focus: zucchini/ courgette
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Zucchiniāor courgettes in France and many English speaking countriesāare small members of the squash family.
There are a number of varieties, many now grown small as zucchini, or others that are picked young and would grow into large vegetable marrow if left to continue growing.
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With a mild pleasing taste, nutty and gently verdant, they are a good vehicle for many other flavors. They can be grated or thinly sliced and eaten raw, and also respond well to a variety of cooking methodsāthey are especially good grilled, stir-fried, slow fried in butter or olive oil, or deep fried.
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6 ofĀ the best ways to cookĀ with beer
Aside from being a globally popular drink, the bitter notes and grassy, spicy flavors of beer make a good addition to many cooked dishes. Here are a half dozen for you to try.
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from Fool's Gold: A History of British Saffron by Sam Bilton
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from Vibrant Vegetables by Janneke Philippi
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from The Hog Island Book of Fish & Seafood by John Ash
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from The Food and Cooking of Estonia, Latvia and Lithuania by Silvena Johan Lauta
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from House of Nanking by Kathy Fang
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from Braza: Tastes From A Brazilian Barbecue by Andre Felicio
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