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 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 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 MoreWe are thrilled to bring you Gjelina: Cooking from Venice, California. New to ckbk, the book is written by Gjelina’s chef Travis Lett. Filled with great photography of their Venice Beach location, the Gjelina team, and the amazing produce the chefs work with.
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