Food 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.
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 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 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
Lifetime resident of Indiana, photographer and food writer Shelly Westerhausen Worcel has been vegetarian since the age of twelve. She charts her kitchen adventures in her blog Vegetarian Ventures, and in her books—such as Every Season is Soup Season. Newly added to ckbk, Vegetarian Heartland: Recipes for Life’s Adventures, a love letter to the Midwest, and an invitation to cook and eat vegetarian food along with her.
Love makes the world go around, it gives us happiness and hope, and as Bad Bunny showed us all at the weekend, that is in no way restricted to romantic love. February 14 is the annual day of love. We need it all year round, but we also need all the love we can get. So let’s seize the day and celebrate our loved ones—our lovers and our Galentines, or anyone else you feel could do with a cuddle. Food is a love language we all understand, and making food for your beloveds is a special thing to do, a special thing to share.
Read MoreClassic Thai Cuisine by David Thomson is our #ckbkclub book of the month, and we offer ideas for cooking with venison and a collection of snacks for watching the Superbowl (and/or the Winter Olympics!)
Read MoreIt’s all about cake in this week’s ckbk newsletter, with Luciana Corrêa’s Introduction to Cake, and a new book added to ckbk, The Art of Modern Cake, which offers high-end cake decorating tips and techniques.
Read MoreJanuary 25 is Burns Night, the annual celebration of the life and poetry of Scotland’s beloved son, Robert Burns. It is a chance to revel in all things Scottish, and usually marked by a lavish and hearty supper. If you need a bit of inspiration for fitting dishes to grace your Burns Night table, we’ve got all the recipes you need in our collection of Burns Night Recipes.
Read MoreIt is a joy to us at ckbk that our resource—now over 1,000 cookbooks—is helping both home cooks to discover great recipes to enjoy, and professional chefs and culinary students in their ongoing development and careers. Looking at our most popular books of 2025, we found several of our extensive collection of professional books in your top 20. Two of these are by chef, culinary consultant, and expert in the field of culinary education, bestselling author Wayne Gisslen. We are delighted to kick off 2026 with the new 10th edition of Wayne’s classic Professional Cooking.
Read MoreAfter the season of plentiful traditional food, and the inevitable downtime over the holidays, what could be better than fresh new flavors to brighten wintery days and enliven your palate. For invigorating tastes, looks to East Asia, with its culinary culture of intense bright flavors and vibrant colors. We have three books newly added to ckbk, bursting with East Asian goodness.
Read MoreTo all of you, a gigantic thank you for being with us along the way in 2025, we appreciate every one of you, your wonderful comments, the recipes you try and share with us, your place in our food-loving community. Thank you.
As we finish up the mince pies, and lunch on turkey sandwiches, we turn our thoughts to New Year’s Eve, what to make for the party of the year, and what to raise a glass of.
Read More
