There’s no bigger name in culinary education than Le Cordon Bleu, and you can now build your skills with the Le Cordon Bleu Home Collection on ckbk, a series of titles organized by theme and including foolproof recipes and step-by-step guidance for key methods. Also, be sure to check out A Culinary Journey, in which Le Cordon Bleu-trained chefs show of their skills with exceptional dishes from around the world.
Read MoreThese technique videos produced by Le Cordon Bleu offer a taste of what you can learn from a Le Cordon Bleu programme and will help you to elevate your cooking techniques at home. These video tutorials will help you get the most from the Le Cordon Bleu at Home series of cookbooks now available on ckbk.
Read MoreAnnette Ogrodnik Corona , who lives in Bethelhem, Pennsylvania, is the author of The New Ukrainian Cookbook, recently added to ckbk. Here the author tells us about her baba’s (grandmother’s) kitchen, and introduces us to traditional Ukrainian Easter baking.
Read MoreFrom country to country and from society to society, the range of Easter breads is as richly varied as each cook’s imagination. Here is just a taste of the variety of Easter breads from around Europe, all of which offer up a feeling of joy after the solemnity of Lent.
Read MoreWatch the replay of the first in our series of ckbk Livestream and Q&As. Amy Guittard, who is part of the fifth generation of the family-owned Guittard Chocolate Company , joins pastry chef and cookbook author Emily Luchetti, to offer tips and techniques for cooking with chocolate and answers to questions from ckbk users.
Read Moreckbk is partnering to promote the British Library’s 2022 Food Season which runs through April and May, which this year includes in person, online and hybrid events. The talks bring together leading names from the workd of food and cookbooks, including many authors whose books appear on ckbk. Below we showcase a few highlights from the programme.
Read MoreTaste Tibet is the first cookbook from award-winning Oxford based food entrepreneurs Julie Kleeman and Yeshi Jampa. Published on 17 March 2022, the book brings together family recipes from chef Yeshi Jampa’s home country, high in the Himalayas, including the famous momo dumplings.
Read MorePolish-born author Zuza Zak was partly inspired to write Amber & Rye: A Baltic Food Journey by her Lithuanian grandmother, and the stories she told about her idyllic childhood spent in and around Vilnius. Find out how Zuza researched the book – and about the evolving cooking of the Baltic states – in her Behind the Cookbook feature.
Read MoreShehar Bano Rizvi’s debut cookbook, Virsa: A Culinary Journey from Agra to Karachi, is a collection of family recipes and memories that she has dedicated to her parents. By turning her family recipes into a full-color, beautifully photographed book, Shehar has saved heirloom dishes for posterity – while giving readers an insight into her family’s food traditions.
Read MoreIf 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.
Read MoreYou 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.
Read MoreAnn 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.
Read MoreTo 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.
Read MoreThe 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.”
Read MoreJoanna 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.
Read MoreCambridgeshire-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.
Read MoreAnnabel 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.
Read MoreJohn 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.
Read MoreTo 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.
Read MoreRuth 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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