With The Great British Bake Off back on the telly, and capturing our attention anew with cookery queen Nigella Lawson in the judging seat, the baker within us is limbering up for some signature bakes, technical wizardry, and delectable showstoppers. Newly added to ckbk , we have a host of books to up your pâtisserie game…
Read MoreThe Mediterranean never loses its appeal, land of sun and sand, olive trees, and tomatoes that taste as sweet and full-flavored as tomatoes truly can. In culinary terms we know that the Mediterranean diet, rich in vegetables, seafood, and that precious olive oil, is not only famously vibrant and delicious, but also highly nutritious. We are thrilled to bring you two new books celebrating the flavors of the Med, both published this week.
Read MoreAnton Mosimann is undoubtedly one of the world’s great chefs of the last half century and more. Born in Switzerland in 1947, the only son of restaurateurs in the Jura mountains, he began his own kitchen apprenticeship at the age of 15. By 28 he was appointed Maitre Chef des Cuisines at the Dorchester in London, the youngest ever chef to hold that position. During his 13 years there he was awarded 2 Michelin stars, the first ever hotel kitchen to gain that award outside of France.
Read MoreJasvinder Karam, formerly a corporate lawyer in Kuala Lumpur, was asked by her grown-up son if she could share the recipes for the family dishes that she had been making and refining for decades. She decided that rather than just quickly transcribing the recipes, which brought together Chinese, Malay and Indian flavors (the hallmarks of Malaysian cuisine), if she was going to embark on this project, she would produce a fully-fledged cookbook of the meals that graced the family’s dining table from claypot chicken rice and masala fish patties to Canton prawn noodles and lamb dalcha. Read more in ckbk co-founder Nadia Arumugam’s profile of the author.
Read MoreThe Harvest Festival is a celebration of all the bounty of an annual crop, often held as the winter approaches in thanks for the spring and summer produce as it comes to an end. In Britain this festival has been celebrated since pagan times, is usually in late September or early October, and with an individual Sunday being the focus of celebrations—this year it will be October 4.
Read MoreAmanda Berne is a huge fan of kitchen gadgets—especially the ones that make food that much more delicious and easy to prepare. In the latest Consuming Passions piece, she reflects on how the pressure cooker has become the stalwart of her kitchen—whether for making prep easier or long-cooking times faster.
Read MoreNewly added to ckbk Family Thai: Bringing the Flavors of Thailand Home is the debut cookbook of chef, TV personality, and Thai food advocate Arnold Myint, who was raised in Nashville. Arnold’s mother and father—Thai and Burmese immigrants respectively—founded International Market & Restaurant in 1975. It was instrumental in the diversification of Nashville’s culinary landscape, and now with Arnold in charge remains at the centre of Nashville’s restaurant scene.
Read MoreChef and culinary consultant Anjula Devi is celebrated for her skill in bringing nuanced and bold Indian flavors and a mastery of spices to those fortunate enough to eat her food, and through her cookbooks.
Her latest book 15 Minute Indian: One-pan Recipes Using Minimal Steps & Ingredients is newly added to ckbk, and we sat down with Anjula to talk through its creation, and her journey to chef and cookbook author. It is a unique book, with its emphasis on creating maximum flavor while remaining health conscious and fitting into a busy lifestyle.
Read Moreckbk spoke to chef and culinary consultant Anjula Devi about her cookbook 15 Minute Indian which has recently been added to ckbk’s shelves. She tells us how the book ‘turns some of the rules of traditional Indian cooking on their head’ to deliver quick and easy results, with fresh flavors which make the most of the individual characteristics of traditional Indian spices.
Read MoreNewly live on ckbk on publication day Egypt: Recipes and Stories from an Ancient Land is a gorgeously written book, an invitation to enter into Egyptian culinary heritage and its home kitchens, explore, try, and savor dishes from one of the world’s oldest civilizations now adapted for the modern cook.
Read MoreTo mark the addition to ckbk of the newly published title Egypt: Recipes and stories from an ancient land, ckbk user Omar Khafagy (now based in Toronto) shares his contribution to our Tales from the chopping board series, looking back on his Egyptian culinary heritage.
Read MoreSaturday 17th October 2026 will see the second annual edition of the Serve it Forth online festival of food history. Food history is a key part of ckbk’s offering, with the website including cookbooks from every era, and many books devoted to the subject of food history. Below, the team behind Serve it Forth share their personal favorite historic cookbooks from ckbk’s collection.
Read MoreFeaturing an interview with Lauren Lovatt, a plant-based chef whose books Mind Food and Plant Academy: The Cookbook were recently added to ckbk, and even more vegan dishes from UK-based chef Antonio Alderuccio in his book Veganissimo!: The Plant-based & Gluten-Free Italian Kitchen.
Read Moreckbk offers a range of ways to personalize the website and app to match your needs, including metric vs US units, font size and light/dark mode. The latest new setting lets you specify your dietary preferences for search.
Read MoreWe know that healthy eating and nutrition is an important consideration for many users of ckbk, and so we are very pleased to announce major new features which make nutrition information available across ckbk's entire collection of 175,000+ cookbook recipes.
Read MorePlant-based chef and educator Lauren Lovatt’s two cookbooks, Plant Academy: The Cookbook and Mind Food: Plant-based recipes for positive mental health, were recently added to ckbk’s collection. Well-known for her creative approach to plant-based cuisine, Lauren combines practical techniques with vibrant recipes that encourage confidence, curiosity and sustainability in the kitchen. We spoke to her about her culinary journey, the inspiration behind those books and what she hopes readers will discover through their pages.
Read MoreIn France food is and always has been serious business. There is a reason that much of the Western world looks to France for its culinary training. A tradition that was perfected by the legendary Auguste Escoffier, who revolutionised the running of professional kitchens and materially changed the status of chefs. He instituted a clear kitchen hierarchy too, paying particular attention to sauces—those foundational elements of fine cuisine. Of course fine food is a global joy, but France remains a delicious place to explore, and we are delighted to have two cookbooks newly added to ckbk that will help bring France to your kitchen.
Read MoreIn the latest feature in our ongoing Consuming Passions series, cookbook lover Amanda Carroll writes about toum, a Middle Eastern lemon and garlic sauce which has always been at the heart of her family’s culinary traditions…
Read MoreMasterChef finalist and cookbook author Hannah Miles loves baking, and has published many books and magazine columns on the subject. But she also understands that there are times when we want a cake or sweet treat with less faff and oven heat. In No-Bake Cakes & Treats: Delectable Sweets Without Turning on the Oven Hannah brings 40 recipes to satisfy any sweet tooth, that are tea-party worthy and won’t leave the chef over-heated.
Read MoreElisabeth Luard is the author of more than 20 books. A particular focus through her career has been in depth research into the anthropology of food, and regional traditions involving food throughout the world. In this Behind the Cookbook series she tells the story of how she came to write Sacred Food: Cooking for Spiritual Nourishment, first published in 2001 and now available on ckbk. As well as being a writer, Luard is also an illustrator and watercolorist, and ckbk’s re-release of Sacred Food includes a number of Luard’s own illustrations.
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