New season, new recipes! You were looking for fresh new ideas, and we have them in triplicate with these books added to ckbk hot off the press.
Nina Cherie Franklin is a wellness expert and founder of the blog and brand ‘That Salad Lady’. In her 2025 book ‘The Build Your Bowl Salad Cookbook’ she shares her expertise and the recipes that she uses to make food an effective part of wellbeing.
Read MoreOur series, Cooking With Kids continues with this roundup of sauces and salsas to delight and inspire palates of all ages. Try pesto (with or without nuts), Green Goddess dip, or Nik Sharma’s onion rings served with a gently -spiced dipping sauce.
Read More“The concept is Thai curry meets Texas barbecue, but at its core, Curry Boys is the beautiful amalgamation of three individuals, our unique perspectives, and ultimately, our expression of what we enjoy smoking, cooking, and eating! And honestly, that is what we want you to take away from this book: to unapologetically be yourself when it comes to smoking and barbecuing. As long as you respect the craft and the cultures, you’re free to make the food your own.” Sean Wen, co-founder and co-owner of Curry Boys BBQ
Read MoreIn our latest feature, Louisa Clutterbuck from wild venison supplier Lean & Wild offers an introduction to some of the best ways to make the most of this healthy, sustainable and delicious meat. ckbk users in the UK can save 15% when ordering venison from Lean & Wild.
Read MoreThere are chefs who chase fame, and there are chefs who quietly reshape how food is cooked, served and understood. Shaun Hill belongs firmly in the latter camp. Across more than half a century, he has built a reputation not through spectacle, but through clarity: of flavor, of thought, and of purpose. Ramona Andrews caught up with him to look back on a magnificent career.
Read MoreEaster—this year celebrated across the long weekend of April 3 to 6—is the Christian festival commemorating Christ rising from the tomb. A festival that has come to be symbolic of the beginning of Spring, with all its new life and green shoots—hence the abundance of eggs, lambs, bunny rabbits and chicks, including all those chocolate ones.
Read MoreFor Scottish chef Clare Coghill, spring is when the landscape around her on the Isle of Skye bursts with new life, and is the perfect time for foraging. As she puts it:
‘We call Spring ‘an t-earrach’ which literally means for plants to spring forth from the ground. And the ground is exactly where I look when I start foraging for the year.’
Read MoreChef Clare Coghill runs Café Cùil on the Isle of Skye. She is a native, born and bred on the Scottish island, where her family have run a hotel for more than 100 years. Skye is blessed with ane exceptional range of seasonal local produce, and at Café Cùil, Clare and here team make the most of this, including foraging for wild ingredients which grow locally. If you have never tried a wild gorse flapjack (or latte) you don’t know what you are missing.
Read More‘The first thing to understand is that baking requires technique, attention to detail, and respect for processes. Talking about confectionery, small details make a huge difference in the final result.’ Luciana Corrêa
Read MorePastry chef Luciana Corrêa has scoured ckbk’s collection of baking titles for top tips from experienced bakers to help you reliably achieve the best results with your cakes. Read below for her 15 key tips for cake making, and watch out for more culinary tips in future articles in this series.
Read MoreWith Saint Patrick's Day approaching on Tuesday 17 March, there’s every excuse to lean into the generous, comforting cooking of Ireland. It’s a cuisine that knows how to turn humble ingredients into something worth celebrating: potatoes, cabbage, butter, good bread and perhaps a splash of something warming in the glass. Just the sort of food that feels right while the weather still has a bite to it—and the kind that invites everyone to gather round the table and stay a while.
Read MoreCongratulations to food writer Maria Kalenska on the publication of her brand new book Cuisines of Odesa: A Ukrainian Cookbook. We are thrilled to have it added to ckbk simultaneous with publication. An ambitious and heartfelt project, the book’s recipes tell the stories of their creators, and are arranged into sections reflecting Odesan life—eg. On a Sunny Morning: Breakfasts and Bites, and From the Garden: Fermenting, Pickling and Preserving.
Read MoreIn this latest in our occasional series of articles from ckbk subscribers, we feature this contribution from Anthony Humpage, an enthusiastic cook and YouTuber with a particular fondness for the cooking of Japan. Here he describes the genesis of one of his own favorite creations, ‘triple umami potatoes’.
Read MoreJennifer McLagan has received multiple James Beard awards for cookbooks which dare to step outside the norm. To celebrate the addition of Odd Bits to ckbk, we spoke to the author about her unique approach to cookbook writing, her favorite ways with offal, and the culinary delights of Paris.
Read More
Lifetime resident of Indiana, photographer and food writer Shelly Westerhausen Worcel has been vegetarian since the age of twelve. She charts her kitchen adventures in her blog Vegetarian Ventures, and in her books—such as Every Season is Soup Season. Newly added to ckbk, Vegetarian Heartland: Recipes for Life’s Adventures, a love letter to the Midwest, and an invitation to cook and eat vegetarian food along with her.
Lebanese cook Lina Saad’s first cookbook, Land of White, which featured the cooking of her homeland, won a World Gourmand Cookbook award. Her second cookbook, Ramadan Express, has just been added to ckbk.
Around the world, starting on Tuesday 17th February, Muslims will observe a fast during daylight hours to mark the holy month of Ramadan. In this feature, Lina tells of her own personal experience of Ramadan, and how the dishes she brings together in Ramadan Express, eaten either in the evening after the fast breaks, or in the early morning before it begins, are central to the ritual of Ramadan for her family.
Love makes the world go around, it gives us happiness and hope, and as Bad Bunny showed us all at the weekend, that is in no way restricted to romantic love. February 14 is the annual day of love. We need it all year round, but we also need all the love we can get. So let’s seize the day and celebrate our loved ones—our lovers and our Galentines, or anyone else you feel could do with a cuddle. Food is a love language we all understand, and making food for your beloveds is a special thing to do, a special thing to share.
Read MoreTo welcome the Year of the Fire Horse, which begins on February 17, we’re diving chopsticks-first into the delicious traditions of Chinese New Year with Judi Rose, author of To Life!
Read MoreMustard oil is to Bangladeshi food what olive oil is to Italian food. As a person of Bangladeshi origin it is almost unthinkable not to include mustard oil in my cooking repertoire and belongs to the far end of the spectrum of cooking oils—intense and bold in flavour, it has a high smoking point and also features heavily in Indian regional cooking such as Punjabi, South India and West Bengal.
Read MoreClassic Thai Cuisine by David Thomson is our #ckbkclub book of the month, and we offer ideas for cooking with venison and a collection of snacks for watching the Superbowl (and/or the Winter Olympics!)
Read More
