Kansas-born baker and educator Kristin Hoffman, author of Baker Bettie’s Better Baking Book, talks to ckbk about her culinary alter ego Baker Bettie, why science really matters in the kitchen, and why she believes it was important to publish her own in-depth cookbook.
Read MoreAuthor Eleanor Ford talks to ckbk about how she researched Fire Islands and The Nutmeg Trail, the enduring appeal of spices, and her work as a “culinary detective, finding clues from recipe names, methods, and tastes to trace their stories and ancient links.”
Read MoreIn the this ckbk livestream which took place on Wed, June 15, 2022, Jeni Iannetta , author of Bad Girl Bakery is joined by fellow Scottish baker Kirsten Gilmour, author of The Mountain Café Cookbook for an in depth discussion on baking. Watch the replay now!
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 MoreThe food of the West Indies and the Caribbean fuses ingredients and influences from around the globe and across time periods. The seven cookbooks in our collection will take your palate on a cook’s tour all around the region.
Read MoreWe’ve teamed up with Walkerswood Caribbean Foods to give you the chance to win a beautiful branded Walkerswood wooden gift box, filled with Caribbean flavors including Walkerswood Jerk Seasoning (hot and mild), Jerk Barbecue Sauce, Curry Paste and Classic Scotch Bonnet Pepper Sauce – there’s even a a chef’s apron and a branded Walkerswood baseball cap!
Read MorePeople are pulling out the stops to celebrate Her Majesty’s Platinum Jubilee, marking her 70-year reign. Celebrating royal milestones with food is a great British tradition and to help you celebrate the Big Jubilee Lunch on June 5, we’ve rounded up five dishes with a connection to the British monarchy.
Read MoreWatch the replay of this ckbk livestream in which Michael Daniel, author of The Gate Vegetarian Cookbook , is joined in the kitchen by Guardian columnist Felicity Cloake. Michael cooks a beetroot soup dish reflecting his Indo-Iraqi-Jewish heritage, and answers questions from ckbk users on vegetarian cooking.
Read MoreNawal Nasrallah is an Iraqi-born food writer, food historian, English-language scholar, and translator. She is author of ‘Delights from the Garden of Eden,’ a leading text on Iraqi food, ancient and modern. We quizzed Nawal about her research and her love of cookbooks, and about her upcoming talk at the British Library Food Season.
Read MoreA new edition of Regula Ysewijn’s authoritative guide to the best traditional British puddings, ‘Pride and Pudding,’ will be published on May 12. To celebrate, there’s a hardback copy of Regula’s much-lauded book up for grabs for two lucky winners.
Read MoreThe Eagle in London’s Farringdon opened in 1991 and hatched the concept of the gastropub as we now know it. The Eagle Cookbook is a showcase for the gutsy, heartfelt cooking that still comes from its famed open kitchen. We talk to former chefs to find out what it was like to work at the ground-breaking pub, and what they think lies behind The Eagle’s continued success.
Read MoreThere’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.
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