Newsletter: 🍬 Sweets for the sweet + a spotlight on apples 🍎
Newsletter: 🍬 Sweets for the sweet + a spotlight on apples 🍎

“I understand that the thought of candy making can be overwhelming. I get it, I’ve been there. But I wrote this book to help give you the confidence to make candy from scratch. If you want to learn how to make chewy taffy for your children, smooth truffles for a bake sale, old-fashioned fudge for your grandchildren, caramels for your friends, and chocolates for your sweetheart, let me help you. I’ve cooked my way through batches of toffee just so I can tell you what NOT to do. And, well, so I’d be able to eat really delicious homemade toffee.” Sally McKenney

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ckbk newsletterckbkCandy, Potatoes, Sweetcorn, Bones, Apples
Newsletter: 🍜 Let’s take a trip to China + gather together for campfire cooking 🔥
Newsletter: 🍜 Let’s take a trip to China + gather together for campfire cooking 🔥

“There’s something about a campsite that makes everything taste better. I’m not sure if it’s the scent of the trees or the campfires—or, perhaps, that nature itself casts a seasoning over your meals, making them richer and more satisfying. Either way, eating by a campfire brings a special kind of satisfaction.” Julia Rutland, author of The Campfire Foodie Cookbook.

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ckbk newsletterckbkBeer, China, Camping, Outdoor cooking, Zucchini, Courgettes
Newsletter: 🍩 American classics + home-cooked flavors of Germany 🥧
Newsletter: 🍩 American classics + home-cooked flavors of Germany 🥧


We have a fondness at ckbk for books that tell the story of a place through its food, that elucidate a culture and its history via the culinary. So we are thrilled to have two books newly added to ckbk that bring the history and heart of two American classics.

New York City based food writer Michael Krondl’s book The Donut: History, Recipes and Lore, charts the donut’s significance and popularity across history, across the globe, and to modern day Americans. Meanwhile Sweet Land of Liberty: The History of America in 11 Pies, is a narrative history from the colonial era to the civil rights movement.

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ckbk newsletterckbkPie, Doughnuts, Germany, Kohlrabi, Avocado
Cooking with Kids: Part 4 – Party Time! Snacks, Sweets and Fancy Drinks for Young Chefs to Make
Cooking with Kids: Part 4 – Party Time! Snacks, Sweets and Fancy Drinks for Young Chefs to Make

Throughout the series we’ve used tasty dishes to get kids engaged;  learned cooking fundamentals through traditional recipes from around the world; and experienced first-hand how a simple sauce can transform food from meh to mouthwateringly-delicious!

In this concluding installment of Cooking with Kids, we’re hoping your newly-skilled young chefs are ready to take charge of their own summer party menu. Here are three different snack-centric menus for a spicy set of parties, each selected with kids in the kitchen in mind.

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Young cooksSusan LowCharlie Cart, Cooking with Kids, Carolyn Federman, Kids, Parties
Celebrating Glorious American Food for the 250th anniversary of the United States
Celebrating Glorious American Food for the 250th anniversary of the United States

To mark the 250th anniversary of the founding of the United States of America, we invited publisher Lena Tabori to tell us the story behind Glorious American Food, the multi-award winning large format cookbook by her friend, the late Christopher Idone, which was recently added to ckbk and which celebrates the richness of America’s culinary traditions.

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Behind the CookbookSusan LowGlorious American Food, Christopher Idone, Lena Tabori
Newsletter: 🍋Lots of lemony goodness + cook along with Anne of Green Gables 📚
Newsletter: 🍋Lots of lemony goodness + cook along with Anne of Green Gables 📚

“The lemon is delightfully versatile. We take it for granted as we peruse the greengrocer’s shelf, and without thinking about it, we buy one or two along with a bunch of parsley—sometimes before even deciding what we might be cooking for dinner. Sometimes lemon juice is incorporated into a dish during the early stages of preparation and sometimes it is added after cooking. Even the zest is often an integral part of a recipe and should never be tossed away.”

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ckbk newsletterckbkLemons, chocolate, Food in Fiction
Newsletter: ⚽ The 2026 World Cup kicks off + Pasta Therapy - the ultimate comfort food 🍝
Newsletter: ⚽ The 2026 World Cup kicks off + Pasta Therapy - the ultimate comfort food 🍝

Happy World Cup kick off day to football fans around the globe! The FIFA World Cup runs from June 11 - July 19, and is this time hosted by sixteen cities across the US, Canada and Mexico. It will be the first World Cup to be hosted by three nations, and the first to include 48 teams, rather than the previous 32. A truly global event, we anticipate viewing parties far and wide, and many an for a sport-fuelled feast.

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ckbkFootball, Mexico, Falafel, Raspberries, Pasta Therapy, Pasta
Newsletter: 📚 Indulge yourself with truffles + your chance to win tickets to the British Library Food Season 📚
Newsletter: 📚 Indulge yourself with truffles + your chance to win tickets to the British Library Food Season 📚

Food writer and illustrator Elisabeth Luard holds The Guild of Food Writers coveted Lifetime Achievement Award, with some twenty books to her name, several memoirs, and a couple of novels. She is also sought after for her culinary watercolours, and is both an experienced broadcaster, and current President of The Oxford Food Symposium. Truffles, her book dedicated to the culinary gold that is the titular fungus, is as valuable on the subject and as pleasing as the truffle itself.

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ckbk newsletterckbkTruffles, British Library, Zucchini, Courgettes, Ice cream
Newsletter: 📚 Featuring food in fiction + A Cook’s Guide to Chinese Vegetables 🥬
Newsletter: 📚 Featuring food in fiction + A Cook’s Guide to Chinese Vegetables 🥬

This week we are thrilled to bring you two ckbk authors in conversation. As food writers turned novelists, they sat down to talk all about food, fiction, and food in fiction. Meanwhile, writer, gardener and cook Martha Dahlen has a PhD in Botany and spent much of her life in Hong Kong. A Cook’s Guide to Chinese Vegetables is a thoughtful, practical, and beautifully illustrated guide to the subject.

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ckbk newsletterckbkWatercress, Cookies, Hamburgers
In Conversation: Food in Fiction—Orlando Murrin & Catherine Kurtz
In Conversation: Food in Fiction—Orlando Murrin & Catherine Kurtz

Orlando Murrin and Catherine Kurtz are both food writers who have branched out to also write fiction. Orlando’s hugely popular crime series, starring a chef detective, includes Knife Skills for Beginners, and most recently Murder Below Deck (published as May Contain Murder in the US and Canada). Catherine’s debut novel Feast (published on June 4) is the story of a girl with an extraordinary sense of taste. We caught up with the two of them to talk food, fiction, and more…

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In conversationSusan LowFood in Fiction, Cat Black, Catherine Kurtz, Orlando Murrin, Literature, Knife Skills for Beginners, A Table in the Tarn, Murder Below Deck, Feast
Behind the Cookbook: Baking Artisan Bread and Baking Artisan Pastries and Breads
Behind the Cookbook: Baking Artisan Bread and Baking Artisan Pastries and Breads

Ciril Hitz is one of the leading figures in artisan bread. Fellow baker Peter Reinhart, himself the author of several important works on this subject—and who previously taught alongside Hitz at Johnson & Wales University—calls him “a master craftsman and a true artisan”.

In this piece for our Behind the Cookbook series, the author describes how and why he wrote these books, and highlights a number of bread and pastry recipes that offer a good starting point for anyone looking to improve their bread baking skills.

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Behind the CookbookSusan LowCiril Hitz, Baking Artisan Bread, Baking Artisan Pastries & Bread, Bread
Newsletter: 🔥 BBQ bonanza! + celebrating Cinco de Mayo ⏰
Newsletter: 🔥 BBQ bonanza! + celebrating Cinco de Mayo ⏰

We have a trio of books hot off the press and newly added to ckbk to freshen up your outdoor mealtimes. Barbecue chef Tony Ramirez draws influence from his Cajun and Filipino heritage, which is reflected in his book Backyard BBQ with Fire and Spice. Chinese-Malay BBQ chef and restaurateur Winnie Yee has released her debut cookbook, Chinese-American Barbecue. Finally, food writer, recipe developer and BBQ expert Brad Prose has combined two of his food obsessions to create Epic BBQ Sandwiches.

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ckbk newsletterckbkChocolate, BBQ, Mexico
Newsletter: 🥪 Supersized sandwiches, spectacular salads + Cooking with Kids: Part 3 🚌
Newsletter: 🥪 Supersized sandwiches, spectacular salads + Cooking with Kids: Part 3 🚌

New season, new recipes! You were looking for fresh new ideas, and we have them in triplicate with these books added to ckbk hot off the press.

Nina Cherie Franklin is a wellness expert and founder of the blog and brand ‘That Salad Lady’. In her 2025 book ‘The Build Your Bowl Salad Cookbook’ she shares her expertise and the recipes that she uses to make food an effective part of wellbeing.

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ckbk newsletterckbkLettuce, Salad, Garlic