Author Profile: Morena Leite and the Alchemy of Affection in Brazilian Cuisine

Morena Leite, the author of Brazil Rhythms and Recipes, is one of Brazil’s most well-known chefs but she more than just a chef. She is an artist of flavors, a passionate educator and a tireless social entrepreneur. Her work goes far beyond the kitchen — she connects people, transforms communities and plants seeds of food consciousness wherever she goes. Interviewing her I saw a sparkle in her eyes, a guiding faith behind her actions, and a clear life purpose. Morena is a unique individual — not just for her achievements or her singular name, but because she inspires generations through food made with love, technique, and intuition.

Author ProfileSusan LowJuly 28, 2025Morena Leite, Luciana Correa, Brazil Rhythms and Recipes

🌞Summer holiday cooking + it’s time for tea with Ms Marmite Lover 🧁

It’s that time of year, kids are off school, grownups are stocking up on sunscreen, and if you are lucky you might be packing a suitcase to head off for an adventure or two. But whether you are taking up residence in an Italian villa for a month, or revelling in a fuss-free staycation, holiday cooking will set the mood.

ckbk newsletterckbkJuly 24, 2025Summer, Fennel, Salads

Newsletter: 🍞Brilliant baking from Margot, and Bea’s + part 5 of our food photography class 📸

We have couple of gorgeous bakes newly risen from the ckbk oven—two books guaranteed to have you mastering the technicals and whipping up a showstopper.

“The baking at Margot is not always easy to define: our influences range from the fresh bold flavours found in Australian food, comforting recipes from the north of England to traditional Italian baking techniques and Polish and Hungarian fillings; we bake for both Jewish and Christian festivals.”

ckbk newsletterckbkJuly 17, 2025Apricots, Ice cream

Food photography with Rupa: Part 5 – Food styling and storytelling

In today’s article we will be going through food styling and storytelling—this is where the magic really happens.

You’ve learned how to use your phone settings, light your shots, frame your composition and choose your camera angles… but this is the moment where your food photos start to feel like a story. And that’s what really connects with your audience.

EducationSusan LowJuly 16, 2025Photography, Rupa Nagamootoo, Food Photography with Rupa, Composition

Newsletter: 🌞 Low effort cooking for summer + cheese know-how from La Fromagerie 🧀

Summer is the season to spend more time outside, and less in the kitchen. Just in time we bring you 15 Minute Meals: Truly Quick Recipes That Don’t Taste Like Shortcuts from New York based cookbook author, James Beard Award shortlisted food writer, novelist, podcaster and TV host Ali Rosen—a book of almost a hundred quick flavorful no-fuss ideas to help you eat well, fast.

ckbk newsletterckbkJuly 14, 2025France, Cheese, Raspberries, Hot dogs

Newsletter: 🎇 A Fourth of July feast + fine Mexican cuisine with our Cookbook of the Month for July 📚

Happy Independence Day to all those who celebrate. The Fourth of July sees American nationals all over the world look back to that day in 1776, and the establishment of the United States of America. If you are planning your annual gathering, and want a little recipe assistance, we have all you need.

ckbk newsletterckbkJuly 4, 2025Sorbet, Salads, Independence Day

Newsletter: 🎾 What to eat for Wimbledon fortnight + the foundations of fusion cuisine from Cheong Liew 👨‍🍳

From June 30 to July 13 a corner of Southwest London draws the attention of the tennis-loving world, as the annual Wimbledon tournament plays out with all the drama and finely-honed sportsmanship of the top class game. Historically one of the key attractions of the British social season, watching Wimbledon, whether live or on the television, is also a chance to herald the start of summer with a party, or at least a glass of Pimm’s.

ckbk newsletterckbkJune 26, 2025Wimbledon, Cream tea, Watercress, Pimm's, Strawberries

Food photography with Rupa: Part 4 – Camera Angles

In this next step of our food photography foundations, we’re going to talk about something that’s often overlooked but makes a huge difference: Camera angles. The angle you shoot from can transform the feel of an image, and today we’re focusing on one of the most used and misused angles in food photography: the flat lay (also known as an overhead shot).

EducationSusan LowJune 23, 2025Photography, Rupa Nagamootoo, Food Photography with Rupa, Composition

Author profile: Cheong Liew

Cheong Liew is widely regarded as the Father of East-West Fusion Food. He’s been named one of the ‘ten hottest chefs alive’ by American Food & Wine Magazine and, in 1999, was the first Australian chef to be recognized with a Medal of the Order of Australia (OAM) for his role in “developing and influencing the style of contemporary Australian cuisine”. We are delighted to add to ckbk both his classic cookbook My Food (1995) and its 2025 followup Inside My Food, a memoir with recipes. In this feature Cheong’s friend and fellow cookbook author Roberta Muir speaks to the chef about his recipes, food philosophy and the diverse influences on his cooking.

Author ProfileSusan LowJune 23, 2025Cheong Liew, My Food, Inside My Food, Roberta Muir

Newsletter: 🍗 Our spotlight on chicken + Learn from the best with Le Cordon Bleu 👨‍🍳

Chicken is universally popular, enjoyed within almost all global cuisines, and one of the most accessible and easy to prepare meats. It is likely to be something readily to hand, and frequently on the menu or supper table. Of course, each of us has our failsafe ways to cook it, our family’s favorite dishes. But we have a whole shelf of books just focused on chicken, so for a little extra inspiration, or some new ideas with a familiar ingredient, look no further.

ckbk newsletterckbkJune 19, 2025Le Cordon Bleu, Eclairs, Parsley, Guild of Food Writers

Newsletter: 🎁 Tasty goodies for Father’s Day + great home cooking from chef Adam Byatt 👨‍🍳

This Sunday, June 15, is Father’s Day, a day to take a moment and express a bit of gratitude to the men in our lives who guide us, have our backs, who we look to for love and inspiration. So, for all those who father us, thank you. And for those of you wanting to give a bit more than a hug or a phone call, we’ve got treats. You know what they say about a man’s heart and his stomach…

ckbkJune 13, 2025Father's Day, Guild of Food Writers, Cupcakes, Strawberries

Newsletter: 🍝 An Italian Feast from Antonio Carluccio + and enjoy 'free-from' treats with The Flexible Baker 📚

‘All Italians love to eat well. You do not need a lot of money to enjoy good Italian food. What you need is imagination, knowledge, a little patience for preparation and enough of a desire to live happily and healthily. This, I believe, is the Italian culinary philosophy.’ Antonio Carluccio

ckbkJune 5, 2025Burgers, Vegetarian, Tomatoes, Photography

Food photography with Rupa: Part 3 – Compose with Confidence

Here’s the latest installment of my series for ckbk readers where I show you how to level up your food photos using just your phone, no fancy kit needed.

So far, we’ve covered Camera Settings and Lighting. Now, we’re moving on to Step 3: Composition— the way you frame and arrange your food to guide your viewer’s eye and create real visual impact.

Newsletter: 🥔 Potatoes for all occasions + a postcard from Sri Lanka 🇱🇰

The humble potato: endlessly adaptable, quietly brilliant and capable of stealing the show in everything from comfort food classics to elegant dinner-party dishes. No wonder there are celebrations for International Day of the Potato on May 30. Whether you’re in the mood for something indulgent, inventive or timeless, these three potato cookbooks prove the spud is anything but ordinary.

ckbk newsletterckbkMay 29, 2025Sri Lanka, Prue Leith, Cucumbers, Milk

A Postcard from Sri Lanka

In her Postcard from Sri Lanka, food TV producer Antonia Lloyd takes us on a sensory journey through the Indian Ocean island’s lush landscapes and vibrant kitchens. The rich and diverse cuisine of the island is shaped by centuries of trade, colonial influence, and both Buddhist and Tamil tradition. From hoppers at breakfast to fiery roadside curries, it's a delicious portrait of a country where spice is a way of life.

Newsletter: 🍔 Beautiful burgers inside and out + handy hacks on video 🎥

Wherever you are this weekend, there’s every excuse to fire up the barbecue or lay out a picnic blanket. National BBQ Week kicks off from Memorial Day on Monday (in the US), while the UK enjoys another well-timed May Bank Holiday

ckbk newsletterckbkMay 23, 2025BBQ, Grilling, Burgers, fava beans

Food photography with Rupa: Part 2 – Light it Right

Welcome to the second installment of Food Photography with Rupa, my 7-part series for ckbk users designed to help you elevate your food visuals with confidence using just your phone.

In Part 1, we covered the essential camera settings for food photography. This time, we’re turning our attention to something I consider a real cornerstone of food photography: light.

EducationSusan LowMay 21, 2025Photography, Rupa Nagamootoo, Food Photography with Rupa

Newsletter: A healthy philosophy for eating well + a postcard from Hungary 🇭🇺

What does healthy eating really look like - and how can it be joyful, comforting and sustainable? In our latest Q&A, chef and author Christina Pirello shares her insights on The Macroterranean Way. The title expresses a unique food philosophy that blends Mediterranean tradition with Eastern healing wisdom.

ckbk newsletterckbkMay 15, 2025Healthy, Cherries, Bourbon, Whisky, Whiskey

Author Profile: Christina Pirello

Christina Pirello teaches whole food cooking at Walnut Hill College as well as via her web site and her Emmy-award winning PBS TV series. We just added Christina’s 2021 cookbook The Macroterranean Way to ckbk’s collection (it will soon be joined by Vegedibles, published by the author in 2023). In our latest Author Q&A, Christina shares some of the secrets behind her enduring career as a culinary educator.

A postcard from Hungary

Author Kerstin Rodgers is fascinated by food history and anthropology and takes frequent research trips around the world to pursue these interests. She has made several trips to Hungary, most recently to the paprika growing area of Szeged, near the Romanian border.

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