Cooking outdoors over fire is the origin of cooking, wherever you are in the world. And everywhere has its own grill and barbecue traditions. As the days get longer and cooking al fresco is back on the menu, take inspiration from grill masters from Mexico to Japan, from South Africa to the USA.
A good rice salad is an excuse to gather good ingredients together into something that, flavor-wise, is far more than the sum of its parts. This collection includes recipes from Georgia to Bhutan, and uses a rainbow of rice types, from white, to red, to black (and we've included the grass wild rice, too). Add new life to a summer party staple by giving these dishes a try.
Curated collections from ckbk's editors
As days lengthen, the sun shows its face, and coats are cast off, thoughts turn to outdoor cooking, to lighting the grill and revelling in the taste of food cooked over fire and seasoned with fresh air. We’ve got three books newly live on ckbk to inspire your grill cookery throughout the outdoor season.
Cooking and television have a long association, with viewers enjoying the opportunity to see techniques and dishes demonstrated with flair. TV chefs are welcome culinary guides, whose familiarity encourages us when we approach their cookbooks. Little wonder that when it comes to recipes, those by TV chefs are often among our favorites.
Have you ever hesitated to try a recipe because it didn’t have a photo? You’re not alone! A great image can make all the difference, offering inspiration and confidence in the kitchen. Now, you can help fill the gaps and bring classic and modern cookbooks to life by sharing your own photos – and win exciting prizes!
To celebrate the addition of Cooking Price-wise by Vincent Price to ckbk’s cookbook collection, we are pleased to offer a copy of the newly released Blu-ray edition of the associated TV series as the prize in our latest recipe photo upload competition.
‘You’re going to get the secret to several incredible bowls of noodles, but you’re also going to get a story about immigrants leaving a place called home and creating a new one, both in China and in the United States. You’re going to get recipes that showcase the malleable language of food, the transformations that take place through time and through space, and the magical powers familiar flavors have in unfamiliar environments.’ Jason Wang
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