October 31 is almost upon us—Halloween, the eve of All Hallows Day; a time to remember saints and the faithful departed. These days, Halloween overshadows the day of remembrance, with its descent into the uncanny, the creepy, and the fantastical. If you are planning celebrations for this spookiest of days, we’ve got everything you could need…
Read MoreWe celebrate the publication this week of We Cook Plants by Sarah Bentley and the community cookery school Made in Hackney, offering sustainable and delicious plant-based cooking. Also, it’s World Pasta Day on October 17th!
Read MoreFor those of us in the Northern hemisphere, the coats are coming out of storage, and leaves are turning, as things start to feel decidedly cooler. A perfect time to turn from cold plates to dishes that are warmer, and warming. This is when slow cooking comes into its own, producing melting textures and layers of deep flavor.
Read MoreThere is a delicious diversity to the books appearing in the ckbk newsletter this week, with recently added titles focused on the cuisines of Japan, Morocco and Italy, alongside a 1970s classic from culinary icon Prue Leith.
Read MoreMulti-award winning American food writer Clifford A. Wright has written for a Who’s Who of culinary publications, and authored 17 books, including the two-time James Beard Award winning A Mediterranean Feast. He brings his considerable passion and expertise on the subject to his book Mediterranean Small Plates, in which he brings us a tempting array of the tapas, mezze, antipasti and the like, that are much loved in the region.
Read MoreWe are delighted to bring you two books from food writer, photographer, and gardener Mark Diacono. His book A Taste of the Unexpected, which won the Guild of Food Writers Food Book of the Year, shares the author’s journey to growing his own food. A Year at Otter Farm, winner of the Andre Simon Food Book Award, continues this work, charting the creation and running of his smallholding in Southwest England
Read MoreAs a continent, South America is rich in diversity between its countries, but whether you look to Argentina or Brazil, Peru or Colombia, each country and its cuisine is built on exceptional local produce, ancient tradition, and a multilayered set of influences from incomers across the centuries. We have three books newly added to ckbk that bring you some of the tastes and traditions of South America.
Read MoreVegan cooking is now rich in variety, via different cuisines from across the globe, and the use of all manner of cooking methods. We have three new plant-based books on ckbk, so whether you are a confirmed vegan, or just getting started, there are endless dishes to explore.
Read More‘This cookbook has been written to share the culinary journey of the Zoroastrians as they migrated from the Persian Empire to the shores of India. It summarises how Parsi food has been influenced by Persian cuisine but is distinctively different in its preparation. As the title suggests, it is just the route to an end—a beautiful way of being intertwined with different cultures while maintaining a clear identity of its own.’ Niloufer Mavalvala
Read MoreThe sun is shining, the holidays mean gathering friends and family, more time to cook, and helpers at hand. No one wants to be shut up in the kitchen, and summer is the prime time to cook outside.
An open fire is our original heat source, and the most fundamental way to cook. But used, as we are, to temperature controls and precise cooking times, how do we approach the naked flame? We have two books newly added to ckbk to help you harness the capabilities of that flavor-giving heat source.
We are delighted to bring you Christine Wong’s recently published book The Vibrant Hong Kong Table: 88 Iconic Vegan Recipes From Dim Sum To Late-Night Snacks—a flavor-packed collection of dishes that pay homage to the culinary traditions of the chef’s city of origin, updated for a plant-based diet.
Read More‘Combining academic knowledge with Brazilian soul, Morena developed a culinary style that is both sophisticated and deeply rooted in popular traditions. (…) She has built a name not only for her skills as a chef but also for the way she weaves gastronomy with education, art, sustainability, and social inclusion. For her, cooking is a way of communicating with the world—and her language is affection. She believes Brazilian cuisine is, above all, emotional.’ Luciana Corrêa
Read MoreIt’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.
Read MoreWe 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.”
Read MoreSummer 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.
Read MoreHappy 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.
Read MoreFrom 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.
Read MoreChicken 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.
Read MoreThe 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.
Read MoreWherever 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
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