Jewish food is as rich and varied as the many communities worldwide who have developed their own traditions, and evolve them today. As we publish Judi Rose’s feature on Hanukkah, we are delighted also to highlight the addition of her latest book to ckbk. In To Life!: Healthy Jewish Food, written together with her cousin Dr Jackie Rose, Judi combines aspects of a nutritious Mediterranean diet with Jewish culinary traditions, taking inspiration from her mother's recipes.
Read MoreThe countdown to holiday season has begun! And we have a glorious early Christmas present for you—Essential Elizabeth David (Christmas). Heralding the launch of our new book series of classic Elizabeth David recipes, published by us at ckbk, we bring you a festive feast selected by the culinary legend’s nephew, kitchen designer Johnny Grey.
Read MoreIt’s coming up to that time of year again, but what to get for the food lover in your life? ckbk has the answer! For a very limited period, we are offering a huge 50% off ckbk gift subscriptions. Do you have several food-loving friends? It’s easy to buy a bundle of ckbk gift subscriptions at this special rate — just select the number you want during checkout. And don’t worry—the clock on their subscription won’t start ticking until they claim it…
Read MoreThanksgiving, for Americans the world over, is a day of gathering loved ones together, holding them close, and sharing an abundant feast. The all-important day is one week away, which just about gives you time to prepare, with expert guidance from all that ckbk has to offer, of course.
Start with classic cookbook Thanksgiving Dinner: Recipes, Techniques, and Tips for America’s Favorite Celebration written by food and wine writer Anthony Dias Blue (a former Bon Appetit editor) together with his wife Kathryn K. Blue. The authors know a thing or two about Thanksgiving dinners, and are on hand to show you how to Plan Ahead.
Read More‘This book is dedicated to my Punjabi chicken-obsessed family, who taught me that the only thing better than chicken ... is more chicken.’ Suki Pantal
Congratulations to author Suki Pantal on the publication of her debut cookbook No Worries, Just Chicken Curries: 70 Incredible Indian Chicken Recipes, available now on publication, in full on ckbk. Born and raised in India, moving to the UK at the age of 36, Suki founded Suki’s Curries and Spices to share the real taste of India with others. She came to public attention on Jamie Oliver’s Great Cookbook Challenge in 2022.
Read MoreIt is always a privilege to bring you a book on publication day, and today we have two— happy publication day to Torie True, author of Seven Kitchens and Clare Coghill, author of Cafe Cuil.
Read MoreWhether you are cooking up a spooky storm for Halloween , or devilish delights for a Day of the Dead celebration, we’ve got plenty of recipes to get your party started. Our collection of Dishes and Drinks for Day of the Dead Celebrations has everything you need, while Trick or Treat: Savory & Sweet Eats for Halloween gathers 32 recipes that are definitely treats.
Read MoreOctober 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.
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