Newsletter: 🍩 American classics + home-cooked flavors of Germany 🥧

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.

ckbk newsletterckbkJuly 30, 2026Pie, Doughnuts, Germany, Kohlrabi, Avocado

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.

ckbk newsletterckbkMarch 7, 2025Pie, Cavolo Nero

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