Elisabeth Luard is one of Britain’s most revered and prolific food writers. As we welcome her classic A Cook’s Year in a Welsh Farmhouse to ckbk, we take the opportunity to talk to her about her Christmas traditions and what she plans to write next.
Read MoreThe ckbk Guide to Christmas pulls together our authors’ festive words of wisdom on everything from party planning to homemade gifts – and great recipes, of course. Let the festivities begin!
Read MoreIn the 1970s and 1980s, Sainsbury’s published a groundbreaking series of cookbooks written by top authors. The books have become classics, and ckbk is working with the authors to make many of these much-loved titles available once more online.
Read MoreWe’ve dug into the stats to see how ckbk was used in 2021, and brought together the cookbooks and recipes which have proven most popular with users. Read on to discover the greatest hits on ckbk this year.
Read MoreCanadian heritage consultant (and hot chocolate aficionado) Jane Severs writes about how a few delicate 17th-century porcelain fragments uncovered at an archaeological site in Newfoundland led her to unravel the history of chocolate in the New World.
Read MoreInspired by Asa Simonsson’s new-to-ckbk title Fermentation, we take a (good) bacteria-fueled journey through the ckbk collection to discover more about the ancient art and science of this method of preserving and enhancing food.
Read MoreBritish baker and baking teacher Danielle Ellis tells how the baguettes she devoured on childhood trips to France laid the groundwork for training as a baker in Normandy – and eventually led to her swapping a career in marketing for one as a professional baker and teacher.
Read MoreLove to dip into cookbooks? The new ‘Swipe to Browse’ feature makes it easier than ever to explore the full content of cookbooks on ckbk, not just the recipes!
Read MoreIn Nonna’s Kitchen by Carol Field celebrates and preserves the traditional regional cooking of Italy, as recounted by dozens of Italian grandmothers. To celebrate the recent addition of this critically-acclaimed title to ckbk, we explore grandmother-inspired recipes from across our cookbook collection.
Read MoreSharon talks to ckbk about her influential cookbook, Growing Up in a Nonya Kitchen, written in memory of her mother, and explains the intricacies of Peranakan food culture – and why every recipe is worth saving.
Read More30 Minute Mowgli is published on November 9th, 2021 and we’re thrilled to have this much anticipated cookbook on ckbk in full from the day of publication. Nisha is one of the most popular authors on ckbk, and here we provide a taster of her new book with a sample recipe for Tamarind Salmon Curry.
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 MoreWith Halloween around the corner, it’s time to test your knowledge of the holiday’s best known fruit (yes, squash and pumpkins are technically fruit!)
There’s a ckbk apron and a six-month ckbk Gift Subscription up for grabs for two lucky winners. Enter by the end of October 2021 for your chance to win.
Read MoreFor more than 30 years, David Moore’s Michelin-starred restaurant Pied à Terre has served some of the best food in London. Pied à Terre: Celebrating 30 years tells the story of the restaurant through the decades and includes recipes for many of its best-loved dishes. To mark the book’s arrival on ckbk, we spoke to restaurateur David Moore, who looks back on the restaurant’s history and the making of the book.
Read MoreIn 1971, half a century ago, two young mothers wrote a book that captured the spirit of the time, and still has strong resonance to this day. Poor Cook focuses on good simple cooking from scratch. Its “do what you can with what’s available” ethos is very much in keeping with today’s imperative to reduce food waste. We spoke to the two co-authors who told us how they came to write the book….
Read MoreAs we give a warm welcome to two titles that celebrate the joys of supreme kitchen gadgetry – cookbooks on the air fryer and the Instant Pot, we take the opportunity to consider some of the most well-loved kitchen gadgets and find out what our chefs and food writers have to say about them.
Read MoreFormer chef and restaurateur Chris Lawrence ponders how books by Auguste Escoffier and Harold McGee, written a century apart, have had a profound effect on the way that chefs, recipe writers, and home cooks think about food and how they cook. He argues for more care to be taken in recipe creation – and tells why he welcomes the digital recipe revolution
Read MoreWant to know your sauce suprême from your sauce albufera? Bamboozled by butter sauces? Fascinated by foams? Take a guided tour through the sauce recipes on ckbk. From classic white sauces to emulsions, we’ve got you (and your steak) covered.
Read MoreGaining one, two, or three Michelin stars is an achievement that chefs like to shout about. ckbk is home to numerous cookbooks from chefs in the UK who have won stars themselves or played lead roles in Michelin-starred kitchens. Here is our field guide to those stellar cookbooks.
Read MoreIn The Official Downton Abbey Cookbook, Dr Annie Gray’s meticulous historical research gives fascinating insight into the cooking of the early 20th century and delivers recipes that hold plenty of appeal for contemporary cooks.
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