Happy World Cup kick off day to football fans around the globe! The FIFA World Cup runs from June 11 - July 19, and is this time hosted by sixteen cities across the US, Canada and Mexico. It will be the first World Cup to be hosted by three nations, and the first to include 48 teams, rather than the previous 32. A truly global event, we anticipate viewing parties far and wide, and many an for a sport-fuelled feast.
Read MoreFood writer and illustrator Elisabeth Luard holds The Guild of Food Writers coveted Lifetime Achievement Award, with some twenty books to her name, several memoirs, and a couple of novels. She is also sought after for her culinary watercolours, and is both an experienced broadcaster, and current President of The Oxford Food Symposium. Truffles, her book dedicated to the culinary gold that is the titular fungus, is as valuable on the subject and as pleasing as the truffle itself.
Read MoreThis week we are thrilled to bring you two ckbk authors in conversation. As food writers turned novelists, they sat down to talk all about food, fiction, and food in fiction. Meanwhile, writer, gardener and cook Martha Dahlen has a PhD in Botany and spent much of her life in Hong Kong. A Cook’s Guide to Chinese Vegetables is a thoughtful, practical, and beautifully illustrated guide to the subject.
Read MoreOrlando Murrin and Catherine Kurtz are both food writers who have branched out to also write fiction. Orlando’s hugely popular crime series, starring a chef detective, includes Knife Skills for Beginners, and most recently Murder Below Deck (published as May Contain Murder in the US and Canada). Catherine’s debut novel Feast (published on June 4) is the story of a girl with an extraordinary sense of taste. We caught up with the two of them to talk food, fiction, and more…
Read MoreThe Jewish holiday of Shavuot, celebrating the Torah, runs from May 21 to May 23. It is traditionally celebrated with dairy foods, which makes cheesecake a popular choice for dessert. Look no further than The Ultimate Cheesecake Cookbook: Recipes from Around the World for plentiful cheesecake options!
Read MoreCiril Hitz is one of the leading figures in artisan bread. Fellow baker Peter Reinhart, himself the author of several important works on this subject—and who previously taught alongside Hitz at Johnson & Wales University—calls him “a master craftsman and a true artisan”.
In this piece for our Behind the Cookbook series, the author describes how and why he wrote these books, and highlights a number of bread and pastry recipes that offer a good starting point for anyone looking to improve their bread baking skills.
Read MoreSushi expert Nick Sakagami grew up in Tokyo, then moved to Los Angeles at 21, and is the only person outside of Japan to have earned “Osakana Meister” (fish master).
We are thrilled to have his book Sushi Master: An Expert Guide to Sourcing, Making and Enjoying Sushi at Home, newly added to ckbk.
We have a trio of books hot off the press and newly added to ckbk to freshen up your outdoor mealtimes. Barbecue chef Tony Ramirez draws influence from his Cajun and Filipino heritage, which is reflected in his book Backyard BBQ with Fire and Spice. Chinese-Malay BBQ chef and restaurateur Winnie Yee has released her debut cookbook, Chinese-American Barbecue. Finally, food writer, recipe developer and BBQ expert Brad Prose has combined two of his food obsessions to create Epic BBQ Sandwiches.
Read MoreNew 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 More
