Author profile: Tony Bilson
Author profile: Tony Bilson

Chef Tony Bilson was at the heart of high-end cuisine in Australia for several decades, with protegés including Neil Perry and Tetsuya Wakuda. We are pleased to add to ckbk both of Bilson’s best-known cookbooks, Tony Bilson’s Recipe Book and Fine Family Cooking, each of which showcase the range and quality of his cooking, and describe how his work was inspired by the classic French chefs. In this profile, Australian food writer Roberta Muir looks at Bilson’s impact on the Australian culinary scene, and picks out a personal selection of recipes from across his illustrious career.

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Author ProfileSusan LowTony Bilson, Roberta Muir, Australia, Fine Family Cooking, Tony Bilson's Recipe Book
New feature: US <> metric unit conversions for all ckbk recipes
New feature: US <> metric unit conversions for all ckbk recipes

A little while ago we ran a survey of ckbk users, and one of questions we asked was ‘what new feature would you most like to see added to ckbk’. The answer came through loud and clear. Conversion between metric and US measurements was easily the most popular feature request. Well – you ask, we deliver. Today we are very happy to announce the release of ckbk’s automated unit conversion feature.

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Product featuresSusan LowUnit conversion
Promotion: Take a half-day taster course with the Tokyo College of Sushi &amp; Washoku in London
Promotion: Take a half-day taster course with the Tokyo College of Sushi & Washoku in London

Japanese food has achieved stunning growth in its global popularity in recent years , but much of what is offered outside Japan is lacking in authenticity and it has been difficult to train in traditional Japanese cuisine without traveling to Japan. This is all set to change with the opening of the Tokyo College of Sushi & Washoku in London, and we have a special offer for chefs looking to develop their sushi skills.

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PromotionSusan LowSushi, Japan, Culinary school, Chefs
Newsletter: 🌽🥕Vedge-tables galore + the teenager cooking us healthy
Newsletter: 🌽🥕Vedge-tables galore + the teenager cooking us healthy

Newly added to ckbk, Vedge is perfectly described by the book’s subtitle ‘100 plates, large and small, that redefine vegetable cooking’. Philadelphia natives, and James Beard nominated chefs, Kate Jacoby and Rich Landau opened their restaurant Vedge in 2011 in Central City Philadelphia, as a place to center seasonal local ingredients and global flavors. 

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ckbk newsletterckbkFennel, Vedge, The Healthy Teen Cookbook, Galley, Cheese
Newsletter: 📚🥕A focus on Ivy Manning + French cooking for Bastille Day 🇨🇵🇨🇵
Newsletter: 📚🥕A focus on Ivy Manning + French cooking for Bastille Day 🇨🇵🇨🇵

We are delighted to bring to ckbk three more titles from Ivy Manning, to join her popular book Weeknight Vegetarian. Based in Portland, Oregon, food and travel writer Ivy is also a cookery teacher. And while she has experience working in many prestigious professional kitchens, her books display her expertise in imparting ease and practicality to the home cook.

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ckbk newsletterckbkIvy Manning, Brown Sugar Cooking, France, Cherries, Summer
Fix yourself some Southern cooking skills with Scoolinary and Chef Sammy Monsour
Fix yourself some Southern cooking skills with Scoolinary and Chef Sammy Monsour

Salt & Shore, the new cookbook from Sammy Monsour, is the featured cookbook this month in #ckbkclub. Sammy, a Michelin award-winning Southern US chef, is also one of the chef instructors featured by our friends at Scoolinary, the online culinary academy which offers hundreds of video tutorials from top chefs and pâtissiers. Watch a free preview of Sammy’s course and save 50% on subscriptions to Scoolinary with our exclusive offer.

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PromotionckbkSammy Monsour, Salt & Shore, Scoolinary
Newsletter: 🎣🦀 Exploring Salt &amp; Shore with Sammy Monsour and get set for Wimbledon 🎾🍓
Newsletter: 🎣🦀 Exploring Salt & Shore with Sammy Monsour and get set for Wimbledon 🎾🍓

American chef, restaurateur and author Sammy Monsour is known also for his political food activism. He is as likely to be in front of an audience advocating for sustainable aquaculture at the 2019 World Food Day event, as he is to be on television creating tempting modern dishes. We are thrilled to bring you newly published Salt & Shore: Recipes from the Coastal South, available now also on ckbk.

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ckbk newsletterckbkSouthern US, Wimbledon, Gooseberries, Cream tea, Scones
Author profile: Neil Perry
Author profile: Neil Perry

Neil Perry is a leading Australian chef with a career spanning 40+ years. Two more of his cookbooks (Rockpool and Simply Asian) have just been added to ckbk, where they join The Food I Love and Balance and Harmony. To mark the occasion, Roberta Muir caught up with the chef to discuss his cookbooks and his latest restaurant ventures in Sydney.

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Author ProfileSusan LowNeil Perry, Balance and Harmony, Rockpool, The Food I Love, Simply Asian, Australia, Roberta Muir
Newsletter: 👩‍🍳👨‍🍳A culinary masterclass from Le Cordon Bleu
Newsletter: 👩‍🍳👨‍🍳A culinary masterclass from Le Cordon Bleu

Le Cordon Bleu, founded in Paris in 1895, and with 35 institutes in 20 countries, is the renowned centre of excellence in training for the culinary and hospitality industries. They train 20,000 students annually, and there is nothing they don’t know about how to prepare and serve the finest quality food – and what drinks to serve with it.
 We are delighted to have three more books from the culinary giant newly available on ckbk: Complete Cooking Techniques, Dessert Techniques and Matching Food and Wine.

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ckbkLe Cordon Bleu, Techniques, fava beans, broad beans