The latest ckbk author Q&A is with Radhika Howarth, whose new cookbook, Radikal Kitchen, has a unique format, following the journey of specific dishes and ingredients along the Silk Road, and other trade routes. Don’t miss a special bonus - a video showing how to make Radhika’s “radikal” version of the Indian-spiced South African classic dish, Bunny Chow.
Read MoreDip In Brilliant is restaurateur Dipna Anand’s second cookbook, and it has recently been added to ckbk. Women In The Food Industry co-founder Mex Ibrahim spoke to Dipna about her inspiration for the recipes and the culinary adventures you will find in the book. Dip In Brilliant showcases not only delicious Punjabi delights, but also some of Dipna’s quirky recipe creations and some of her mum’s magical recipes too.
Read MoreRamona Andrews speaks to John Ash, the James Beard Award-winning cookbook author whose latest book, The Hog Island Book of Fish & Seafood, has just been added to ckbk. This book, published last year, reflects the author’s lifelong commitment to sustainable cooking and local ingredients.
Read Moreckbk co-founder Matt Cockerill speaks to Yvette Zuniga Jemison, whose IACP award-winning cookbook My South Texas Kitchen (described by the author as "a tribute to the home cooking of multiple generations of my Mexican-American family"), is now available on ckbk.
Read MoreChef 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.
Read MoreNeil 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.
Read MorePlant Feasts – Frankie Paz’s debut cookbook was published in April 2024, and is now available in full to ckbk Premium Members. TV Producer and Women in the Food Industry Ambassador Antonia Lloyd, who talks candidly with Frankie about her overcoming drug addiction and then appearing on Jamie Oliver’s Cookbook Challenge for Channel 4.
Read MoreBritish born chef Darren Purchese is Australian patisserie royalty. If you are in Australia you will know of him. If you aren’t you will certainly have heard of Australian Masterchef, the globally watched show on which his complex creations have been set as tie-breaker challenges under his watchful eye and expert guidance. Find out more about Darren’s cookbooks and some of his favorite recipes in Cat Black’s author profile.
Read MoreDamien Pignolet has been an influential chef and teacher of cookery in Australia for more than four decades. He trained at the William Angliss College of Catering in Melbourne, and his long career as a chef in and around Sydney at restaurants including Pavilion on the Park, Claude's and Bistro Moncur in Woollahara. He is the author of two cookbooks, French and Salades, both now available in full on ckbk.
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 Moreckbk met with Rena Salaman, author of The Food and Cooking of Greece, to explore her favorite Greek dishes, culinary trends she finds intriguing, and her cherished childhood memories tied to Greek cuisine.
Read MoreMark Studley is a self-taught chef whose over-the-top burgers and street food have won many fans (and awards). He stumbled into the business almost by chance “I got fed up with paying money for rubbish food. I thought I could do it better”, and opened the Cow N Bun burger bar in Somerset. He now works as a private chef, and Dirty is his first cookbook. The book won private chef platform YHangry’s cookbook of the year award in 2022. ckbk co-founder Matt Cockerill spoke to the chef to understand the dirty ethos.
Read MoreValentine Warner is a chef, author and TV presenter, who achieved acclaim for What to Eat Now, a pair of TV series which focused on cooking with the seasons. We are delighted that four of Valentine's cookbooks are now available in full on ckbk. In this author profile, Gabriella English speaks to Warner about his style of cooking and how it has developed.
Read MoreA charismatic and influential British celebrity chef, Keith Floyd left an indelible mark on the culinary world. ckbk caught up with some of the people who worked with and have admired him over the years to get a flavor of the flamboyant figure who set the standard for TV shows and cookery book tie-ins after he burst onto TV screens in the 1980s.
Read Moreckbk met with author (and photographer) Saghar Setareh to talk about her new book, Pomegranates & Artichokes, published on 4 May. Read about how she overcame extraordinary challenges to produce a unique cookbook that explores the cuisines of Iran, Italy, and “In Between” (Eastern Mediterranean and Levantine cuisine).
Read MoreNick Malgieri is a baking expert and a true master of his craft. He has a long line of bestsellers under his belt, many of which are available now, or coming soon on ckbk. We met Malgieri to look back on an exceptional career and find out how he was able to throw off the early trauma of writing and discover his own style.
Read MoreRamona Andrews caught up with Sumayya Usmani to discuss her new title, Andaza: A Memoir of Food, Flavour and Freedom in the Pakistani Kitchen, published today. Try her Chicken Boti Tikka, Bundoo Khan Style, and get a taste for her style of “andaza”, essentially “the art of sensory cooking”.
Read MoreThe latest new title to be added to ckbk is Simple and Delicious Vegan. Ramona Andrews caught up with the book’s author, social media superstar Michaela Vais, who blogs at Ela Vegan and has more than one million followers on Instagram.
Read MoreWhen pharmacist Ashley Madden was diagnosed with multiple sclerosis in her early twenties, she began to make drastic changes to her lifestyle and career, and looked deeply at the relationship between her food and her health.
Studies in holistic nutrition led her to develop a tasty repertoire of vegan, dairy-free, gluten-free, and oil-free recipes and to create a blog, Rise, Shine, Cook.
We caught up with Ashley to discover her top healthy dishes from her best-selling debut, The Plant-Based Cookbook, and to find out how she cuts through the noise around health and food.
Read MoreWith Maze: The Cookbook added to ckbk this week, we spoke to chef and restauranteur Jason Atherton to find out what it was like being part of a movement of chefs who fundamentally changed the way people think about food in the UK.
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