Tessa Kiros talks to ckbk about her culinary influences and the inspiration behind her cookbooks, from her Finnish-Greek Cypriot background, to the Famous Five and Elizabeth David.
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Elizabeth Schneider’s Vegetables from Amaranth to Zucchini, now celebrating its twentieth anniversary, is as relevant today as it was when it was first published. In a piece written exclusively for ckbk, the author reflects on how much – and how little – the food world has changed since the book’s publication.
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Maury Rubin is the creator of City Bakery in Manhattan, and author of Book of Tarts, published just over 25 years ago. We asked Rubin to cast his mind back to the early days of City Bakery, and tell us about how his award-winning book came into being.
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Tributes poured in from around the world following the news of the death of Nach Waxman on August 4, aged 84. The owner of the renowned New York City cookbook store Kitchen Arts & Letters was known for his generosity and enthusiasm. Over the course of nearly 40 years, his store became the focus for a worldwide community of chefs, writers and home cooks with a passion for cookbooks.
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Fred Plotkin’s Recipes From Paradise: Life and Food on the Italian Riviera is a love letter to Liguria, which he says “may be as close to paradise as one can find on this earth”. Plotkin tells ckbk why Liguria is the part of Italy that will always hold the most fascination for him.
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Every professional kitchen will have a food thermometer on hand to accurately measure the internal temperature of meat, fish, cakes, bread, preserves and more. Now you can win one for your home kitchen, thanks to our friends at Thermapen.
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You can now keep track of what you have cooked from the ckbk’s collection of trusted cookbook recipes, and share your experiences with other members of the ckbk community.
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Almost 50 years ago, Roy Andries de Groot, an aristocratic, eccentric, and profoundly blind British American food writer took a trip to France that would, indirectly, change the course of American cooking. The book that resulted captures a moment in culinary time and place like perhaps no other, and its influence has been profound.
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Candida Crewe, daughter of food critic Quentin Crewe, reflects on the life of her father and how he came to pen what many chefs regard as one of the best books on French cuisine ever written, Great Chefs of France.
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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.
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We 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.
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With 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.
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June 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.
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We’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.
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Many 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?
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Nik 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.
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Novelist 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.
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Jason 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.
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Star 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.
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Chefs, 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.
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