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 MoreIn this third installment of our series on cooking fundamentals, Cat Black moves on to look at bread, a food that is both utterly familiar and yet endlessly diverse.
Read MoreIn the second feature in this ckbk series (following on from the inaugural Introduction to Pastry), Cat Black offers an overview of the culinary uses of this vital grain - “Rice 101”, if you will…
Read MoreThis new series of features from ckbk will offer a structured guide to a particular area of cooking. This first piece, with its accompanying recipe collections, provides an introduction to pastry, including shortcrust, puff, choux and hot water pastry.
Read MoreTo celebrate the release of a brand new edition of Brew it Yourself by Nick Moyle and Richard Hood, we asked award-winning drinks journalist Laura Hadland to look at the panopoly of beverages you can make for yourself with recipes from ckbk’s virtual bookshelves. Let ckbk be your guide as you ferment and infuse your way to a delicious drinks cabinet, making use of your garden’s (or local market’s) excess produce along the way…
Read MoreWe asked chocolate expert Cat Black for some sweet recommendations with a Valentine theme. Whether your partner is spicy, fruity, or even a little bit nutty, ckbk offers endless ways to demonstrate your love for them with chocolate.
Read MoreWhat’s been hot on ckbk in 2023? Here’s a list of the most accessed recipes from books newly added to ckbk in 2023, as well as a list of the most popular recipes in 2023 from books which are long-established as favorites on ckbk.
Read MoreIn this series of videos, produced in association with Gaggenau, Michelin-star chef Daniel Galmiche shows you how to cook dishes from his cookbook, French Countryside Cooking.
Read MoreThe UK food world was out in force for the Guild of Food Writers annual award ceremony last night. Among those recognized were several authors and cookbooks included on the ckbk platform including Mark Hix, Eleanor Ford and Ken Hom.
Read MoreIt’s standard practice to head to the cookbook shelf when you fancy something a little bit different for dinner, but have you ever considered doing the same when it comes to drinks? There are so many ways to expand your beverage repertoire across a surprising number of categories. You can find more than 3,000 drinks recipes listed on ckbk to suit all tastes and all occasions. Dive in with me and let’s look at some of the highlights.
Read Moreckbk recently added two new professional cookbooks, Professional Garde Manger by Jaclyn Pestka, Wayne Gisslen and Lou Sackett, and The Advanced Professional Pastry Chef by Bo Friberg. Here we take the opportunity to review some of the books in ckbk’s library which are aimed at chefs and chefs-in-training, and which appear on our Professional bookshelf.
Read MoreCooking something special for a romantic partner is a time-honored way to make a good impression. But which dishes are most effective? With Valentine’s day just around the corner, we searched ckbk’s collection for tips, and have brought together these recommendations from food writers and chefs for desire-inducing dishes.
Read MoreAnother year at ckbk has just flown by and it’s time to crunch the numbers to see what books and recipes have been the most popular this year.
Read MoreWe caught up with Kevin Mitchell and David S Shields, authors of Taste the State (newly added to ckbk) to hear more about he history and significance of the ingredients and dishes at the heart of the cooking of South Carolina, and to discuss the food culture in the Southern US more generally.
Read MoreA number of coming-in-from-the-cold comfort cookbooks arrive on your ckbk shelves this week. Riverford Organic Farmers, based in Devon in the UK, was a veg box pioneer, launching its scheme back in 1986 – and has also published several cookbooks. Riverford’s latest, Autumn and Winter Cooking with a Veg Box, along with Seasonal Soups (from greengrocer Fraser Reid, based in Dundee, Scotland), and Winter (from the Le Cordon Bleu Home Collection) are all packed with ways to make the most of the harvest at this time of year.
Read More‘Easy recipes for home leavers’ is the subtitle of the latest cookbook to be added to ckbk, Sophie Grigson’s Students’ Cookbook. While tastes and preferences may vary – mince or lentils? eggs or aquafaba? – a student menu needs easy, thrifty, healthy, fun dishes using simple techniques. ckbk is full of confidence-boosting recipes for those who may now be cooking for themselves for the first time.
Know a student heading to college? Why not send them a gift subscription to ckbk with 25% off!
Read MoreMany of the books from the 1000 Cookbooks all-time top 20 are now available as à la carte titles on ckbk. Help us choose which ones should be added next!
Read MoreRichard Olney, the American-born, Provence-based food writer, had a deep knowledge and love of French wines. The menus in his book Ten Vineyard Lunches are a brilliant introduction to the key French regions. Use Richard’s wine notes and ckbk’s recipes to discover French regional specialties and to create your own menus.
Read MoreThe Barbuto Cookbook, written by Jonathan Waxman, the renowned chef-owner of Barbuto restaurant in Manhattan’s West Village, is dedicated to California-Italian cooking. The book is filled with Italian-accented dishes that exude the soul of Italy, and it also gives readers brilliant insight into contemporary Italian-American cooking.
Read MoreGreen sauces made from fresh summer herbs are made in countless guises and styles, all around the world. High summer, when basil, parsley, and cilantro (coriander) are available by the armload, is prime green-sauce time. Grab a spoon and come along on a flavor journey.
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