Posts in ckbk newsletter
Newsletter: 🥬 Eat your Greens + your last chance to enter our photo competition 📸
Newsletter: 🥬 Eat your Greens + your last chance to enter our photo competition 📸

Executive chef of celebrated Greens Restaurant in San Francisco, Katie Reicher is only the fourth chef at the helm of this restaurant whose 45 year history is renowned for its all-female leadership, sustainable locally-sourced ingredients and vegetarian cuisine with global flavors.

Katie’s first book Seasons of Greens: A Collection of New Recipes from the Iconic San Francisco Restaurant is a gorgeously photographed gathering of the philosophy and fresh recipe style that are at the heart of Greens Restaurant.

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ckbk newsletterckbkFlowers, Sport
Newsletter: 🐣Spring into Easter + meet The Baker’s Daughter 🍰
Newsletter: 🐣Spring into Easter + meet The Baker’s Daughter 🍰

You might think that a baker’s daughter, for whom the bakery had been a second home, would follow in her father’s footsteps and take over at the stoves. Certainly Louise Johncox spent much of her young life watching her father bake, and sampling all his comforting, much-loved wares. But she chose to train as a journalist, and it was only when she set out to tell their family story—a job her training is well suited to—that her own baking really began.

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ckbk newsletterckbkEaster, Garlic, Tea
Newsletter: 📸 A callout to all you budding food photographers + a trio of new books to fire up your grill 🔥
Newsletter: 📸 A callout to all you budding food photographers + a trio of new books to fire up your grill 🔥

As days lengthen, the sun shows its face, and coats are cast off, thoughts turn to outdoor cooking, to lighting the grill and revelling in the taste of food cooked over fire and seasoned with fresh air. We’ve got three books newly live on ckbk to inspire your grill cookery throughout the outdoor season.

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ckbk newsletterckbkPork Belly, Photos, Competition, Grilling, Carrots
Newsletter: 🍜 Xi’an Famous Foods from Jason Wang & a feast of noodles with Dennis Yen 🍜
Newsletter: 🍜 Xi’an Famous Foods from Jason Wang & a feast of noodles with Dennis Yen 🍜

‘You’re going to get the secret to several incredible bowls of noodles, but you’re also going to get a story about immigrants leaving a place called home and creating a new one, both in China and in the United States. You’re going to get recipes that showcase the malleable language of food, the transformations that take place through time and through space, and the magical powers familiar flavors have in unfamiliar environments.’  Jason Wang

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ckbk newsletterckbkRavioli, Mustard, Mustard Powder
Newsletter: 📚 A trio of books from Trish Deseine + St Patrick’s Day food aplenty ☘
Newsletter: 📚 A trio of books from Trish Deseine + St Patrick’s Day food aplenty ☘

‘I made a conscious decision when I started writing cookbooks not to make it into a science or an education. I wanted to stay on a level with the readers of my books, who mostly didn’t go to culinary school’. Trish Deseine

Kicking off our St Patrick’s Day celebrations we have three books from hugely popular Irish-French food writer Trish Deseine, newly added to ckbk.

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ckbk newsletterckbkSt Patrick's Day, Spring onions, Caramel
Newsletter: 🥫 Store cupboard heroes: frozen peas and canned tomatoes + a feast of pies 🥧
Newsletter: 🥫 Store cupboard heroes: frozen peas and canned tomatoes + a feast of pies 🥧

From March 3 to 9 it is British Pie Week, an annual opportunity to indulge in a British national obsession, the pie. There is a long history of pies in Great Britain. They have been around since the Middle Ages, with the first recorded recipes appearing in the 1300s. Originally a way to preserve meats for longer by encasing them in a paste crust, once hot-water pastry was developed the pie became a vehicle for elaborate shaping, and decoration fit for a banquet table. As ovens became more widespread, they also became part of more ordinary mealtimes. And after the arrival of the potato in Europe in the 16th century, the main meal staple ‘pie and mash’ was born.

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ckbk newsletterckbkPie, Cavolo Nero
Newsletter: 🍰 The best cakes in the world + how to personalize ckbk for you 📚
Newsletter: 🍰 The best cakes in the world + how to personalize ckbk for you 📚

‘If I knew you were coming I’d have baked a cake…’ As the song says, sometimes a cake is the very thing. A cake says celebration like few other foods, and baking a cake for someone always says something special. Which is why we can never have enough cake books, and are extremely excited to get baking from World’s Best Cakes: 250 Great Cakes from Raspberry Genoise to Chocolate Kugelhopf—by Roger Pizey and newly added to ckbk.

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ckbk newsletterckbkCake
Newsletter: 🍞 A spotlight on sourdough + celebrating Australian community cookbooks📚
Newsletter: 🍞 A spotlight on sourdough + celebrating Australian community cookbooks📚

One of two authors featured in this week’s newsletter, bestselling author and chronicler of rural and regional Australian food and community histories, Liz Harfull learned to cook from recipes gathered together from family and neighbours. Whether created informally and organically, or through organised collaboration, community cookbooks are at the heart of cooking culture and recipes in the South Australia that Liz grew up in.

Meanwhile, esteemed professional bread instructor Michael Kalanty honed his teaching methods over years teaching students at the artisan bread course he designed at the California Culinary Academy, and we are delighted to add a new and updated edition of his book How to Bake Sourdough Bread to ckbk.

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ckbk newsletterckbkSourdough, Community Cookbooks, Bananas
Newsletter: 📚Jenny Linford’s guide to tofu + last minute treats for your Valentine💕
Newsletter: 📚Jenny Linford’s guide to tofu + last minute treats for your Valentine💕

‘My straightforward recipes take you through breakfast basics, show-stopper sevencolour Sunday lunches, heart-warming soups and stews, sweet cheats and even traditional African favourites, just like Gogo used to make them…I hope that The Lazy Makoti’s Guide to the Kitchen will become your trusted guide to easy, unpretentious and delicious cooking – just what a cookbook was meant to be.’ Mogau Seshoene

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ckbk newsletterckbkValentine, Tinned fish, Tinned food, Pasta
Newsletter: 📚Antonio Carluccio’s Italian classics + romantic cooking for Valentine’s Day💕
Newsletter: 📚Antonio Carluccio’s Italian classics + romantic cooking for Valentine’s Day💕

Just in time for Valentine's Day, four titles by Antonio Carluccio are added to ckbk this week. We take a look back at Carluccio’s remarkable journey – from the son of a stationmaster in a small Italian village to the UK's cherished "Godfather of Italian food.” Plus we offer suggestions for cooking with Salsify, sometimes called the "oyster plant" for its subtle, slightly briny flavor.

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ckbk newsletterckbkSalsify, Bagels
Newsletter: 🏴󠁧󠁢󠁳󠁣󠁴󠁿 The best of Scotland for your Burns Night celebrations + Nik Sharma focuses on the Veg-table 🥕
Newsletter: 🏴󠁧󠁢󠁳󠁣󠁴󠁿 The best of Scotland for your Burns Night celebrations + Nik Sharma focuses on the Veg-table 🥕

In our latest feature, influential Scottish chef and restaurateur Shirley Spear goes behind the cookbook on both her books—The Three Chimneys: Recipes & Reflections, and The Three Chimneys Marmalade Bible.

Plus we introduce molecular biologist turned cookbook author Nik Sharma’s latest offering, Veg-table: Recipe, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals.

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ckbk newsletterckbkBurns Night, Scotland
Newsletter: 🍁 The great Canadian cook-off + announcing the winner of our food photography competition 📸
Newsletter: 🍁 The great Canadian cook-off + announcing the winner of our food photography competition 📸

“Recipes are stories. They are tales that travel through time—gifts shared with us by witnesses of bygone eras, preserving memories of times spent with family and friends.” Bruno Feldeisen
 
Recipes are indeed stories, and what better way to explore the world, than through the stories so generously shared by its chefs. We are thrilled to have a quartet of Canadian books newly added to ckbk, each with a generous offering of Canadian goodies to share.

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ckbk newsletterckbkCanada, Game, Reviews, Maple syrup, Spice
Newsletter: 📚 Put soul into your baking, get down and delicious with Snoop Dogg and discover Puerto Rican Cooking, a Caribbean classic 🌶️
Newsletter: 📚 Put soul into your baking, get down and delicious with Snoop Dogg and discover Puerto Rican Cooking, a Caribbean classic 🌶️

Chef and cookbook author Julie Jones has always baked. It was the thing she did with her mum, standing on a stool at her side, and it was the thing that helped her manage her days and emotions when her mum was diagnosed with dementia, and then later taken into care. This deeply personal journey touched others when she began to document it and share what she was going through and what she was baking. She is eloquent on the therapeutic space baking gave her:

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ckbk newsletterckbkBok Choy, Slow cooker, Puerto Rico
Newsletter: 📚 Here’s to the New Year + let’s make the most of Seville Orange season🍊
Newsletter: 📚 Here’s to the New Year + let’s make the most of Seville Orange season🍊

The festivities are over, and if you are in the Northern hemisphere there is a long stretch of winter still ahead. Wherever you are, the sparkles of Christmas and New Year are put away now. This is the perfect time to revel in a period of retreat, in taking care of yourself, in repair and restoration. And of course, food is a precious and wonderful part of that. Key are comfort and healing.

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ckbk newsletterckbkMarmalade, Seville oranges, New Year, Comfort food
Newsletter: 🎄 Christmas prep sorted + win a year’s subscription to ckbk with our new photo review feature 🎁
Newsletter: 🎄 Christmas prep sorted + win a year’s subscription to ckbk with our new photo review feature 🎁

We are halfway to Christmas Eve—how did that happen? It is time to plan the food shopping, and what to make when, and while we can’t do your shopping or organise your diary for you, we can certainly make sure that you have all the ideas, recipes, and ingredient lists you could possibly need. Christmas ckbk-style is a tempting proposition!

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ckbk newsletterckbkChristmas, Cranberries, Cupcakes