Newly 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 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 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 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 More“I understand that the thought of candy making can be overwhelming. I get it, I’ve been there. But I wrote this book to help give you the confidence to make candy from scratch. If you want to learn how to make chewy taffy for your children, smooth truffles for a bake sale, old-fashioned fudge for your grandchildren, caramels for your friends, and chocolates for your sweetheart, let me help you. I’ve cooked my way through batches of toffee just so I can tell you what NOT to do. And, well, so I’d be able to eat really delicious homemade toffee.” Sally McKenney
Read More“There’s something about a campsite that makes everything taste better. I’m not sure if it’s the scent of the trees or the campfires—or, perhaps, that nature itself casts a seasoning over your meals, making them richer and more satisfying. Either way, eating by a campfire brings a special kind of satisfaction.” Julia Rutland, author of The Campfire Foodie Cookbook.
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We have a fondness at ckbk for books that tell the story of a place through its food, that elucidate a culture and its history via the culinary. So we are thrilled to have two books newly added to ckbk that bring the history and heart of two American classics.
New York City based food writer Michael Krondl’s book The Donut: History, Recipes and Lore, charts the donut’s significance and popularity across history, across the globe, and to modern day Americans. Meanwhile Sweet Land of Liberty: The History of America in 11 Pies, is a narrative history from the colonial era to the civil rights movement.
Read MoreWith its line-up of well-loved hosts, and a Who’s Who of stellar guest chefs, the TODAY show has seen some very fine food cooked over the years. And as Ina Garten writes in her introduction to the show’s cookbook TODAY Loves Food: Recipes from America’s Favorite Kitchen; “What looked so good on television will be even more delicious in your kitchen.”
Read MoreFoodie and mother Rossini Perez has gained a huge online following for her healthy lunch ideas, and creative approach to cooking for and with kids. Her book Kids in the Kitchen: 70+ Fun Recipes for Young Chefs to Stir Up! is her how-to guide to child-friendly cooking
Read MoreTwo fascinating books arrive on your ckbk shelf this week, celebrating the rich traditions of Polish baking and the unmistakable flavour of an iconic Yorkshire condiment. Plus we welcome Blueberry season, and offer a selection of cooling ice cream sundaes.
Read More“The lemon is delightfully versatile. We take it for granted as we peruse the greengrocer’s shelf, and without thinking about it, we buy one or two along with a bunch of parsley—sometimes before even deciding what we might be cooking for dinner. Sometimes lemon juice is incorporated into a dish during the early stages of preparation and sometimes it is added after cooking. Even the zest is often an integral part of a recipe and should never be tossed away.”
Read MoreThe latest additions to ckbk include Shaun Hill's lifetime learnings as a chef, a collection of recipes for tomatoes (at their very best right now), and a guide to preparing bento boxes—the classic Japanese packed lunch!
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 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 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 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 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.
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