March 5th 2024 is publication day for Bold: Big Flavour Twists to Classic Dishes by Nisha Katona, and the book will be available to ckbk Premium Members in full from the day of publication. With Bold, Nisha sets out to (boldly) go in a new direction with innovative ingredient combinations and inspired twists on the classics. The one thing these recipes are not is understated! Ahead of next week’s publication, we have two recipes that for you can try right now as a sneak preview.
Read MoreIn preparation for the publication, on 5 October, of chef Stuart Ralston’s Catalogued Ideas and Random Thoughts: A Cookbook, ckbk caught up with Ralston for a candid glimpse into his culinary world, reflecting on his innovative cookbook, personal inspirations, and the dynamic Edinburgh food scene of which he is such an integral part.
Read MoreWe caught up with friends and Brother Marcus co-owners Alex and Tasos to chat all things brunch and get the recipe for Tasos’ crowd-pleasing Pork Belly Pita ahead of the publication of the new cookbook from the acclaimed London restaurant.
Read MoreTaste Tibet is the first cookbook from award-winning Oxford based food entrepreneurs Julie Kleeman and Yeshi Jampa. Published on 17 March 2022, the book brings together family recipes from chef Yeshi Jampa’s home country, high in the Himalayas, including the famous momo dumplings.
Read More30 Minute Mowgli is published on November 9th, 2021 and we’re thrilled to have this much anticipated cookbook on ckbk in full from the day of publication. Nisha is one of the most popular authors on ckbk, and here we provide a taster of her new book with a sample recipe for Tamarind Salmon Curry.
Read MoreBad Girl Bakery by Jeni Iannetta will be published on November 4 – and we have a sneak preview, including a Q&A with the author, and a recipe for some very special muffins.
Read MoreThe Seafood Shack: Food & Tales from Ullapool by Kirsty Scobie and Fenella Renwick was published on November 3rd. The book, including all 91 recipes, is now available in full via ckbk. Find our more in our Q&A with the authors.
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