Putting good food on the table, let alone food tempting enough for small people’s changing appetites, can be a challenge. Don’t worry: we’ve got you covered with the books in our Cookbooks for Busy Families collection.
New to ckbk is Real Food Kids Will Love by Annabel Karmel. “Food for everyone” – from toddlers to grownups – is at the heart of this highly practical recipe book.
This ckbk livestream, which took place Wednesday September 21 2022, featured Chiswick Cheese Market founder and cookbook author Fran Warde, cheesemaker Mary Quicke MBE, and ‘Affineur of the Year’ Perry James Wakeman Watch the replay to learn how cheesemakers and affineurs cooperate to ensure cheese is aged to perfection, and for tips on selection, storing, tasting, pairing and cooking with cheese.
Read MoreIn this guest post, ckbk subscriber Francene Connor writes about a South Australian cookbook that is close to her heart: The Blue Ribbon Cookbook by Liz Harfull. Francene discusses the importance of community cookbooks and the vital role they play in preserving rural traditions and supporting local communities.
Read MoreThis week we are turning our attention to student food and have brought together tempting things that are quick, easy, thrifty, nourishing and – crucially – delicious in our new feature. ckbk is full of confidence-boosting recipes for those who may be cooking for themselves for the first time. Saving lecturing for lectures, we have curated a route through some of the easiest and tastiest dishes that ckbk has to offer.
Read More‘Easy recipes for home leavers’ is the subtitle of the latest cookbook to be added to ckbk, Sophie Grigson’s Students’ Cookbook. While tastes and preferences may vary – mince or lentils? eggs or aquafaba? – a student menu needs easy, thrifty, healthy, fun dishes using simple techniques. ckbk is full of confidence-boosting recipes for those who may now be cooking for themselves for the first time.
Know a student heading to college? Why not send them a gift subscription to ckbk with 25% off!
Read MoreFeaturing two books by pioneering British food writer Jane Grigson, newly added to ckbk, along with a celebration of Scottish Food Fornight and an invitation to discover artisan cheese.
Read MoreFeaturing delicious plum recipes, and the launch on ckbk of Biting Biting, Urvashi Roe’s newly published cookbook of Gujarati snacks.
Read MoreLondon-based author Urvashi Roe’s new book, Biting Biting, traces her family’s roots from India to Tanzania (where she was born) and to London. It’s a celebration of home-style vegetarian and vegan snacks – beer snacks, salty snacks, sweet nibbles… Small these snacks may be, but they are packed with memories, and Roe tells her family’s history with honesty and wit.
Read MoreMany of the books from the 1000 Cookbooks all-time top 20 are now available as à la carte titles on ckbk. Help us choose which ones should be added next!
Read MoreRichard Olney, the American-born, Provence-based food writer, had a deep knowledge and love of French wines. The menus in his book Ten Vineyard Lunches are a brilliant introduction to the key French regions. Use Richard’s wine notes and ckbk’s recipes to discover French regional specialties and to create your own menus.
Read MoreLondon-based food writer, blogger, author, and cooking teacher Torie True published Chilli & Mint in November 2021. The book is filled with home-style Indian recipes, and Torie describes her role as a teacher as being “a bridge between East and West cuisines.” She tells ckbk why she believes it’s important to pass on the knowledge she has learned over the years.
Read MoreThe Barbuto Cookbook, written by Jonathan Waxman, the renowned chef-owner of Barbuto restaurant in Manhattan’s West Village, is dedicated to California-Italian cooking. The book is filled with Italian-accented dishes that exude the soul of Italy, and it also gives readers brilliant insight into contemporary Italian-American cooking.
Read MoreThis ckbk livestream took place on Wed, July 27th, 2022 . Pastry chef Jason Licker, connecting live from Bali, shares his approach to combining Asian flavours with traditional patisserie with ckbk co-founer Matt Cockerill, and answers questions about his award-winning cookbooks Lickerland and Baking with Licker, and the technical side of professional (and amateur) pastry.
Read MoreGreen sauces made from fresh summer herbs are made in countless guises and styles, all around the world. High summer, when basil, parsley, and cilantro (coriander) are available by the armload, is prime green-sauce time. Grab a spoon and come along on a flavor journey.
Read MoreThree well-loved titles from Yotam Ottolenghi are now available on ckbk via our new à la carte feature. To mark the occasion, we take stock of Ottolenghi’s incredible influence on the world of food, and get to the hearty of what makes his cookbooks so universally compelling.
Read MoreWe're thrilled to announce the launch of a major new feature on ckbk, bringing landmark cookbooks from culinary superstars to the platform. Featured authors include Yotam Ottolenghi, Jamie Oliver, Nigella Lawson and Thomas Keller. Each of the bestselling titles in ckbk’s à la carte selection can now be added to your ckbk membership for a one-off payment of the e-book price.
Read MoreTo mark the release of The Quality Chop House cookbook, we talk to co-owner William Lander about the restaurant’s history and that of London chop houses, and how the venue fits into the legacy of the area’s groundbreaking eateries. Located in the area of the city near acclaimed restaurants St. John, The Eagle and Moro, and handily just up the road from Smithfield meat market, it has played a prominent role in the recent success of Modern English cooking.
Read MoreKansas-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!
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