‘My straightforward recipes take you through breakfast basics, show-stopper sevencolour Sunday lunches, heart-warming soups and stews, sweet cheats and even traditional African favourites, just like Gogo used to make them…I hope that The Lazy Makoti’s Guide to the Kitchen will become your trusted guide to easy, unpretentious and delicious cooking – just what a cookbook was meant to be.’ Mogau Seshoene
Read MoreJust in time for Valentine's Day, four titles by Antonio Carluccio are added to ckbk this week. We take a look back at Carluccio’s remarkable journey – from the son of a stationmaster in a small Italian village to the UK's cherished "Godfather of Italian food.” Plus we offer suggestions for cooking with Salsify, sometimes called the "oyster plant" for its subtle, slightly briny flavor.
Read MoreWith four Carluccio titles being added to ckbk this week, we look back on Antonio Carluccio’s journey from son of a stationmaster in a small Italian village to becoming the beloved “Godfather of Italian food” in the UK.
Read MoreJenny Linford is the author of numerous cookbooks and food guides. In this latest contribution to our Consuming Passions series, she celebrates her love of tofu, one of the most flexible and adaptable ingredients that you will ever come across.
Read MoreDiscover Jo Pratt’s family friendly cooking in her bestselling cookbooks, or take a leap into the culinary unknown with The Curious Cookbook, a compilation of unusual recipes from across the ages, published by The British Library.
Read MoreJo Pratt is a prolific cookbook author, and five of her cookbooks are now available to ckbk members: The Flexible Vegetarian, The Flexible Family Cookbook, In the Mood for Entertaining, In the Mood for Healthy Food and Madhouse Cookbook. For our latest author profile we spoke to Jo about a range of topics including her favourite cheeses, top kitchen hacks and Valentine’s Day ideas, and the Gary Rhodes recipe she keeps going back to…
Read MoreIn our latest feature, influential Scottish chef and restaurateur Shirley Spear goes behind the cookbook on both her books—The Three Chimneys: Recipes & Reflections, and The Three Chimneys Marmalade Bible.
Plus we introduce molecular biologist turned cookbook author Nik Sharma’s latest offering, Veg-table: Recipe, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals.
Read More40 years ago, Shirley Spear and her husband opened The Three Chimneys, a restaurant on the Isle of Skye which went on to win a Michelin star and which transformed perceptions of Scottish cooking. In this Behind the Cookbook feature, Shirley, who was the restaurants Head Chef until 2005, tells us how her interest in Scotlands culinary heritage was first awakened and how the seasonal harvest from Scotland’s fields and lochs drove the development of her menu.
Read More“Recipes are stories. They are tales that travel through time—gifts shared with us by witnesses of bygone eras, preserving memories of times spent with family and friends.” Bruno Feldeisen
Recipes are indeed stories, and what better way to explore the world, than through the stories so generously shared by its chefs. We are thrilled to have a quartet of Canadian books newly added to ckbk, each with a generous offering of Canadian goodies to share.
Choosing wild game has so many advantages and benefits for the planet, and for you. Alongside being a sustainable choice and reducing your carbon footprint, you can enjoy tasty and versatile meals at an affordable price.
It’s easy to make swaps from your usual farmed meats to create delicious mid-week meals; choose wild venison steak over beef, pheasant or partridge instead of chicken in a curry, a rabbit ragu instead of beef mince or even a wild duck for your Sunday roast.
Read MoreChef and cookbook author Julie Jones has always baked. It was the thing she did with her mum, standing on a stool at her side, and it was the thing that helped her manage her days and emotions when her mum was diagnosed with dementia, and then later taken into care. This deeply personal journey touched others when she began to document it and share what she was going through and what she was baking. She is eloquent on the therapeutic space baking gave her:
Read MoreThe festivities are over, and if you are in the Northern hemisphere there is a long stretch of winter still ahead. Wherever you are, the sparkles of Christmas and New Year are put away now. This is the perfect time to revel in a period of retreat, in taking care of yourself, in repair and restoration. And of course, food is a precious and wonderful part of that. Key are comfort and healing.
Read MoreWhat is better than a delicious home-cooked feast? All that wonderful food, when you haven’t only just finished slaving for hours creating it. Leftovers are the cook’s joy, a day-after-the-party treat. So, enjoy, and with a little extra love—no more slaving, we promise—you can make even more of them.
Read MoreAs you limber up for the big day, and anticipation mounts for that all-important Christmas lunch, here is a little extra inspiration and guidance to ensure that festive feast is all you want it to be.
Read MoreJames Read is the founder of artisanal kimchi brand Kim Kong Kimchi (a Nigella favourite) and the author of On Cabbages and Kimchi, a bestselling book on fermented food. Here he digs into this obsession and highlights fermentation-related books and recipes from ckbk’s collection.
Read MoreWe are halfway to Christmas Eve—how did that happen? It is time to plan the food shopping, and what to make when, and while we can’t do your shopping or organise your diary for you, we can certainly make sure that you have all the ideas, recipes, and ingredient lists you could possibly need. Christmas ckbk-style is a tempting proposition!
Read MoreThe Dooky Chase Cookbook, first published in 1990 and re-issued last year, is the latest classic title to be added to ckbk. Its author, Leah Chase (1923–2019), was known as the “Queen of Creole Cuisine”. While she stood less than 5 feet tall, she had an outsize influence on food culture in her hometown of New Orleans, and far beyond.
Read MoreIt’s great to see more and more recipe reviews appearing on ckbk each week! Reviews help to identify the standout dishes in ckbk’s large (and sometimes almost overwhelming) collection of cookbooks. Reviews are also a great way for users to share their practical tips, based on their experience cooking a recipe—and quite often the cookbook author may chime in with advice too. To make reviews even more useful, we’ve now added the ability to include a photo so you can show how the recipe worked out. Read on to find out how to use this feature, and how you could win a ckbk apron and free ckbk Premium Membership for a year.
Read MoreBorn near Frankfurt in Germany, Heidrun Metzler’s childhood was gloriously flavored by the delicious baking of her mother, aunt and grandmother. Traditional German baking, recipes handed down through generations, and with a careful balance of sweetness, of nuts and dried fruits and buttery goodness, were a constant and a joy. After she moved to the US in 1978, and began her journey to becoming a food writer and educator, recreating those bakes, and helping others to understand and achieve fine results with her recipes, became central to her work
Read MoreFor this year’s ckbk gift guide, we asked members of the ckbk team to each suggest both a favourite ingredient and a kitchen gadget that would make a great gift. Of course, it goes without saying that if you are looking for a gift for a food lover, the very first thing on your shopping list should be a ckbk gift subscription. For a strictly limited time, you can pick gift subscriptions half price with our BLACKFRIDAY24 special offer. So why not order a handful and cross several gifts off your list at once?
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