Chef Clare Coghill runs Café Cùil on the Isle of Skye. She is a native, born and bred on the Scottish island, where her family have run a hotel for more than 100 years. Skye is blessed with ane exceptional range of seasonal local produce, and at Café Cùil, Clare and here team make the most of this, including foraging for wild ingredients which grow locally. If you have never tried a wild gorse flapjack (or latte) you don’t know what you are missing.
Read MoreIn our latest feature, influential Scottish chef and restaurateur Shirley Spear goes behind the cookbook on both her books—The Three Chimneys: Recipes & Reflections, and The Three Chimneys Marmalade Bible.
Plus we introduce molecular biologist turned cookbook author Nik Sharma’s latest offering, Veg-table: Recipe, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals.
Read More40 years ago, Shirley Spear and her husband opened The Three Chimneys, a restaurant on the Isle of Skye which went on to win a Michelin star and which transformed perceptions of Scottish cooking. In this Behind the Cookbook feature, Shirley, who was the restaurants Head Chef until 2005, tells us how her interest in Scotlands culinary heritage was first awakened and how the seasonal harvest from Scotland’s fields and lochs drove the development of her menu.
Read MoreSeptember 16 marks Mexican Independence Day, an annual celebration remembering the 1810 start of Mexico’s fight for freedom from Spanish rule. It is an opportunity to honor Mexican history, culture, traditions, and food! We are delighted to have two more newly-added books on ckbk from Mexican culinary matriarch Zarela Martinez,
Read MoreBad Girl Bakery by Jeni Iannetta will be published on November 4 – and we have a sneak preview, including a Q&A with the author, and a recipe for some very special muffins.
Read MoreWe have six books in our Scottish collection (with more on the way), and they are written by some of the finest food writers and culinary historians in the English language, showcase the depth, breadth, and deep-down deliciousness of the country’s food heritage, from the past to the modern day.
Read MoreCookbook author Ghillie Basan shares the background of the infamous haggis, and the poem that puts it at the center of every Burns’ Night celebration.
Read MoreCreate new traditions with Easter recipes from Spain, Russia, Italy, and Scotland.
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