March 5th 2024 is publication day for Bold: Big Flavour Twists to Classic Dishes by Nisha Katona, and the book will be available to ckbk Premium Members in full from the day of publication. With Bold, Nisha sets out to (boldly) go in a new direction with innovative ingredient combinations and inspired twists on the classics. The one thing these recipes are not is understated! Ahead of next week’s publication, we have two recipes that for you can try right now as a sneak preview.
Read MoreLong, slender sticks of vibrantly coloured, shocking Schiaparelli pink rhubarb stalks make a welcome return on the shelves of farm shops and grocers in the winter months. The arrival of forced rhubarb in January is celebrated with festivals and celebrations across Yorkshire, north England its traditional home.
Read MoreNeil Buttery is a chef and food blogger based in the North of England who specialises in British food from a historical perspective, cooking familiar favourites, forgotten dishes as well as food that has unfairly acquired a bad name. Liver certainly falls into the latter category, shunned by many otherwise adventurous cooks. These liver sceptics don’t know what they are missing…. Whether as a fine chicken liver paté or a Michelin star foie gras dish, liver can scale gastronomic heights. In this piece the author seeks to rehabilitate an ingredient which ill-deserves its reputation.
Read MoreAustralian chef Christine Manfield discusses her career and cookbooks with fellow cookbook author Roberta Muir. Also lots of ideas for recipes using spelt, cooking with wine, and an introduction to Indian sweet treats.
Read MoreChristine Manfield is one of Australia’s most celebrated chefs, and we are delighted to have six of her books now available on ckbk. In this exclusive author profile for ckbk, fellow chef and author Roberta Muir speaks to Christina about her career, her restaurants, and her cookbooks.
Read MoreThis Sunday, February 10, will see millions gather for Lunar New Year. Celebrating the first new moon of the lunar calendar, and sharing time, and food, with loved ones. We can help you with the food!
Read MoreWe asked chocolate expert Cat Black for some sweet recommendations with a Valentine theme. Whether your partner is spicy, fruity, or even a little bit nutty, ckbk offers endless ways to demonstrate your love for them with chocolate.
Read MoreSugar and spice do very much add up to all things nice in Eleanor Ford’s brand new book A Whisper of Cardamom, which we are excited to have for you on publication day. Eleanor Ford is a multi-award-winning food writer – most recently for her third book The Nutmeg Trail – with a special interest in, and aptitude with, spice. For our newest feature we caught up with her to discuss her latest book, in which she explores the culinary magic created by sugar and spice.
Read MoreA Whisper of Cardamom, published this week, is available in full to ckbk subscribers. In this feature we delve into the tantalising interplay of flavour and emotion in Eleanor Ford’s enticing new book!
Read MoreClaire Ogley Head of Campaigns, Policy and Research for The Vegan Society shares tips, cookbooks and advice for Veganuary, particularly for those looking to maintain protein levels for an active lifestyle.
Read MoreFood writer, cookbook author, and founding editor of Taste magazine, Pepita Aris is an authority on Spanish cuisine. During her decades long career, on television and radio, in her books and magazine articles, she has brought knowledge, understanding, and recipes from her beloved Spain to a wide audience.
Read Moreckbk has teamed up with Scoolinary, the leading online culinary school, to offer a free three month trial membership giving you access to Scoolinary’s collection of more than 200 video courses from top chefs including Jordi Roca and Antonio Bachour.
Read MoreRoberta Muir, who ran the Sydney Seafood School for more than a decade, shares her enthusiasm for these many-legged, strange looking, but delicious molluscs.
Read MoreTempting new recipes are always welcome, but in the grey of January back-to-work time (for those in the Northern hemisphere anyway), they are all the more so. We have two books newly added to ckbk that are tempting indeed.
Read MoreIn the latest feature in our Consuming Passions series, food writer and supperclub host Kerstin Rodgers explains why the aubergine is much more than just a saucy emoji…
Read MoreComfort food recipes to ease you into the New Year, suggestions for anyone going plant-based for Veganuary, and details of #ckbkclub's book of the month, Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi.
Read MoreHow to get the most from ckbk—our comprehensive guide for new members to find your next favorite recipe, cookbook, and author.
Read MoreDo you sometimes find it hard to read the small text of ckbk recipes? Or would you like to squeeze more search results onto your phone screen for quicker browsing? Good news – you can now adjust the text size used in the ckbk app.
Read MoreWhat’s been hot on ckbk in 2023? Here’s a list of the most accessed recipes from books newly added to ckbk in 2023, as well as a list of the most popular recipes in 2023 from books which are long-established as favorites on ckbk.
Read MoreThe latest book to be added to ckbk’s collection is Pellegrino Artusi’s era-defining work, Science in the Kitchen and the Art of Eating Well.
The book is a foundational text on Italian cuisine, first published in 1891 (not long after Italian unification) and still of key relevance today. It is celebrated by contemporary Italian chefs such as Giorgio Locatelli (who described it as “life-changing”) and writers including Bill Buford and Anna del Conte.
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