If you have an Alexa-enabled device in your kitchen, you can now use it to be guided through your favorite ckbk recipes, entirely hands-free.
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You can now explore the full breadth and depth of ckbk’s cookbook collection more easily thanks to our new browsable bookshelves, organized by category, country and author.
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Ann Reardon’s baking-focused YouTube Channel ‘How to Cook That’ has almost 5 million subscribers, so her debut cookbook, Crazy Sweet Creations (published in July 2021 ) was hotly anticipated. We spoke to Ann about her book, her path to becoming a YouTube cooking sensation, and some of the challenges that creators face on channels dominated by AI algorithms seeking maximum clicks.
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To celebrate the arrival of The Bathers Pavillion cookbook on our virtual bookshelves, we’ve taken the opportunity to explore more Antipodean titles in ckbk’s collection and to highlight some of the region’s key chefs, recipes, restaurants, flavors, influences, and cooking trends.
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The idea for My Big Fat Greek Cookbook was born when filmmaker, actor, innovator, and author Christos Sourligas learned of his mother’s terminal illness. Determined to document his mother’s recipes, he spent a year working alongside her, learning to cook her dishes. This book, co-authored by mother and son, is the result. Christos describes it as “our family’s gift to the world.”
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Joanna Pruess, the author of Cast Iron Cookbook and Cast-Iron Cooking for Two, talks about what inspired her love of cast-iron cooking and how she came to write her books, and shares her favorite collections of recipes cooked in cast iron.
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Cambridgeshire-based author and farmer’s wife Jenny Jefferies has compiled two cookbooks that fly the flag for sustainability, regenerative agriculture, conservation, and community. She tells us all about her methods and motivation for writing these two books.
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Annabel Abbs’s new novel (Miss Eliza’s English Kitchen in the US and The Language of Food in the UK) tells the story of Eliza Acton, author of the ground-breaking Victorian cookbook Modern Cookery for Private Families (1845).
Abbs’s novel explores the creativity and joy of cooking and aims to bring Acton out of the archives and back into the public eye. The book is being made into a television miniseries by CBS in the US by Stampede Ventures, which will give Acton and her work some well-deserved limelight.
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John Gregory-Smith’s cookbooks Mighty Spice Cookbook and Mighty Spice Express Cookbook, both new to ckbk, are an ode to the world of spices, which has motivated his global meanderings through the years. We spoke to John about his food-writing inspiration, and the key spices that cooks should have on hand to cook Middle Eastern dishes.
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To celebrate the first new Chiswick Cheese Market of 2022 and the arrival of Paul Gayler's A Passion for Cheese newly published on ckbk, we have a tempting prize for all cheese lovers. You could win a great selection of Artisan cheese from Big Wheel Cheese.
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Ruth Nieman’s new book, Freekeh, Wild Wheat & Ancient Grains, now on ckbk, has won critical acclaim, as did her previous book, The Galilean Cookbook. We asked Ruth about her culinary inspiration, her circuitous route to food writing, and her on-the-ground research into ancient grains.
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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.
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The 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!
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In 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.
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We’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.
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Canadian 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.
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Inspired 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.
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British 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.
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Love 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!
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In 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.
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