In the monumental tome, The Complete Guide to Traditional Jewish Cooking (2006), food writer Marlena turns historian and storyteller to explore “a cuisine that is as diverse as it is delicious.” We spoke to Marlena about Jewish traditions that matter most to her personally and how she has had to start from scratch again in her understanding of flavor.
Read MoreWe Are La Cocina showcases the exceptional talent of the groundbreaking San Francisco food business incubator, bringing together stories from the chefs who share a kaleidoscope of recipes with their roots in Mexico, Cambodia, Iraq, and beyond. Read what La Cocina’s founders and supporters have to say about the organization, and the book.
Read MoreWith the recent addition of titles such as Bien Cuit and Josey Baker Bread, ckbk’s bread-baking collection now numbers a neat baker’s dozen. The collection covers everything from books for budding bakers, to works aimed at baking pros, plus beautifully photographed recipe collections inspired by bakeries around the world.
Read MoreJune is Caribbean-American Heritage Month, and 2022 marks its 15th anniversary. There’s no better time than this month to get familiar with dishes you may not have yet tried from the Caribbean islands.
Read MoreWe’ve teamed up with our friends at Kokoro Care Packages for your chance to win a hand-crafted care package filled with artisan Japanese food.
Read MoreMany cookbooks kick off with an introductory chapter, running through the kitchen basics and store cupboard essentials which will be among the building blocks to let you create the dishes within.
But what about the basics themselves. Should you be happy with finding the best quality you can from a reliable producer? Might there not be benefits to making these basics own from scratch, too?
Read MoreNik Sharma’s Season: Big Flavors, Beautiful Food will be our featured #ckbkclub book throughout the month of June. Read about Nik’s journey, from India to the US, and from research scientist to successful cookbook author – then join in the cooking fun over on Facebook.
Read MoreNovelist Joanne Harris and food writer Fran Warde tell how they brought their skills and love of French food together to write The French Kitchen and The French Market.
Read MoreJason Licker’s love of sugar has taken him a long way. The Long Island-born pastry chef explains how discovering Asian ingredients changed the course of his career, and selects his favorite recipes from his two cookbooks.
Read MoreStar chef and cookbook author Daniel Galmiche was joined by Claire Bosi, editor of Chef & Restaurant Magazine, for a live cookalong from Daniel’s new book, French Countryside Cooking, published by Nourish Books.
Check out the recording on ckbk’s YouTube channel to see Daniel make Warm White Asparagus Salad with Grapefruit Zest Vinaigrette, one of the mainly beautiful, seasonal recipes in his new book.
Read MoreChefs, food lovers, gardeners, foragers – the whole food-loving world looks forward with hungry anticipation to the arrival of spring. When the season finally arrives, it’s party time for the plate, and the palate.
Read MoreThe British Library hosts an annual Food Season of talks on food writing and food history. This year the Food Season is happening online and we have 20 free tickets to give away.
Read MoreFood historian Annie Gray gives a behind-the-scenes look at how she and the English Heritage team brought Avis Crocombe, an unlikely culinary icon, to 21st-century life.
Read MoreDurkhanai Ayubi’s book Parwana is a beautifully told story of her family’s struggles and triumphs, and their travels from war-torn Afghanistan to a stable and abundant life in Australia. It also gives insight into the country’s history and its deep-rooted cuisine.
Read MoreYou may be familiar with the little dab of light green paste that sits next to your sushi. How deep does your wasabi knowledge go? Take our quiz, created in partnership with the first growers of fresh wasabi in Europe - The Wasabi Company, to find out how much you really know.
Read MoreJournalist and broadcaster Yasmin Alibhai-Brown is a commentator on diversity, politics, human rights, and multiculturalism. She spoke to ckbk about her 2008 memoir, The Settler’s Cookbook: A Memoir of Love, Migration, and Food. The book weaves together personal and family stories with recipes, creating a moving account of the East African Asian diaspora experience.
Read MoreThese leavened spiced buns have been an Easter tradition for centuries in the UK. Read about their history and lore, and find out five things you probably didn’t know about hot cross buns.
Read MoreCheck out the ‘Cooking the Books’ podcast. Each week, Brighton-based food journalist Gilly Smith invites a food luminary onto her show to define, discuss, and detail four defining moments from their book. It’s a great listen.
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 MoreNowruz begins on Saturday March 20 this year. Celebrate Persian New Year with a feast, guided by “the grande dame of Persian cooking,” Najmieh Batmanglij, using the ingredients in her Persian pantry.
Read More
