Need a quick way to flip back and forth between several recipes? Whether you are choosing which option to go with, or midway through cooking a multi-course feast, ckbk’s new pinned recipe feature is here to help.
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Executive chef of celebrated Greens Restaurant in San Francisco, Katie Reicher is only the fourth chef at the helm of this restaurant whose 45 year history is renowned for its all-female leadership, sustainable locally-sourced ingredients and vegetarian cuisine with global flavors.
Katie’s first book Seasons of Greens: A Collection of New Recipes from the Iconic San Francisco Restaurant is a gorgeously photographed gathering of the philosophy and fresh recipe style that are at the heart of Greens Restaurant.
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You might think that a baker’s daughter, for whom the bakery had been a second home, would follow in her father’s footsteps and take over at the stoves. Certainly Louise Johncox spent much of her young life watching her father bake, and sampling all his comforting, much-loved wares. But she chose to train as a journalist, and it was only when she set out to tell their family story—a job her training is well suited to—that her own baking really began.
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With its assured use of aromatic spices the many flavor-packed culinary techniques and traditions of South Asia are well worth exploring. This week we bring you two brand new books that we are very excited about.
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As days lengthen, the sun shows its face, and coats are cast off, thoughts turn to outdoor cooking, to lighting the grill and revelling in the taste of food cooked over fire and seasoned with fresh air. We’ve got three books newly live on ckbk to inspire your grill cookery throughout the outdoor season.
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Cooking and television have a long association, with viewers enjoying the opportunity to see techniques and dishes demonstrated with flair. TV chefs are welcome culinary guides, whose familiarity encourages us when we approach their cookbooks. Little wonder that when it comes to recipes, those by TV chefs are often among our favorites.
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Have you ever hesitated to try a recipe because it didn’t have a photo? You’re not alone! A great image can make all the difference, offering inspiration and confidence in the kitchen. Now, you can help fill the gaps and bring classic and modern cookbooks to life by sharing your own photos – and win exciting prizes!
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To celebrate the addition of Cooking Price-wise by Vincent Price to ckbk’s cookbook collection, we are pleased to offer a copy of the newly released Blu-ray edition of the associated TV series as the prize in our latest recipe photo upload competition.
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‘You’re going to get the secret to several incredible bowls of noodles, but you’re also going to get a story about immigrants leaving a place called home and creating a new one, both in China and in the United States. You’re going to get recipes that showcase the malleable language of food, the transformations that take place through time and through space, and the magical powers familiar flavors have in unfamiliar environments.’ Jason Wang
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‘I made a conscious decision when I started writing cookbooks not to make it into a science or an education. I wanted to stay on a level with the readers of my books, who mostly didn’t go to culinary school’. Trish Deseine
Kicking off our St Patrick’s Day celebrations we have three books from hugely popular Irish-French food writer Trish Deseine, newly added to ckbk.
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To celebrate the addition to ckbk of several cookbooks by Irish-French author Trish Deseine, and with an eye on the impending St Patrick’s Day celebrations, we spoke to Trish about her Irish roots, her love of the regional cooking of France, and some of the dishes which have meant the most to her over the years.
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From March 3 to 9 it is British Pie Week, an annual opportunity to indulge in a British national obsession, the pie. There is a long history of pies in Great Britain. They have been around since the Middle Ages, with the first recorded recipes appearing in the 1300s. Originally a way to preserve meats for longer by encasing them in a paste crust, once hot-water pastry was developed the pie became a vehicle for elaborate shaping, and decoration fit for a banquet table. As ovens became more widespread, they also became part of more ordinary mealtimes. And after the arrival of the potato in Europe in the 16th century, the main meal staple ‘pie and mash’ was born.
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This week we are delighted to add The Frozen Peas Cookbook to ckbk, ahead of the book’s print publication on 13 March 2025. Like author Samuel Goldsmith’s previous book (The Tinned Tomatoes Cookbook), the new title showcases creative ways with a familiar staple, ensuring that you are never out of ideas. We spoke to Sam about the motivation for his two cookbooks, his work as a food editor and podcast host, and his tips for success in the kitchen.
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‘If I knew you were coming I’d have baked a cake…’ As the song says, sometimes a cake is the very thing. A cake says celebration like few other foods, and baking a cake for someone always says something special. Which is why we can never have enough cake books, and are extremely excited to get baking from World’s Best Cakes: 250 Great Cakes from Raspberry Genoise to Chocolate Kugelhopf—by Roger Pizey and newly added to ckbk.
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It’s peak citrus season. In this latest contribution to our Consuming Passions series, chef, food writer and fermenter Clare Heal says it’s the perfect time to make preserved lemons and shares some of her favourite ways to use them.
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One of two authors featured in this week’s newsletter, bestselling author and chronicler of rural and regional Australian food and community histories, Liz Harfull learned to cook from recipes gathered together from family and neighbours. Whether created informally and organically, or through organised collaboration, community cookbooks are at the heart of cooking culture and recipes in the South Australia that Liz grew up in.
Meanwhile, esteemed professional bread instructor Michael Kalanty honed his teaching methods over years teaching students at the artisan bread course he designed at the California Culinary Academy, and we are delighted to add a new and updated edition of his book How to Bake Sourdough Bread to ckbk.
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Michael Kalanty taught breadmaking for many years and has published two in depth educational texts on the fundamentals of bread baking. He recently worked with ckbk to release a new and updated edition of his second book, under the title How to Bake Sourdough Bread. We spoke to him about his baking and his books.
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‘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
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Just 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.
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With 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.
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