Bonjour from La Bourgogne! This magnificent region of France is not just bursting with garlicky escargots, well marbled Charolais beef, robust red pinot noirs, crisp chardonnay whites, and 30 different types of fromage, it is also a rolling, rural paradise where cattle outnumber people, and quirky festivals are plentiful.
Read MoreTo mark the recent addition of The Japanese Cookbook to ckbk’s Japanese bookshelf, ckbk co-founder Matthew Cockerill looks at the Japanese comfort foods that are showcased in the cult TV series Midnight Diner (available to stream on Netflix).
Read MoreThe 17 books on ckbk’s Indian bookshelf explore the breadth and depth of Indian cuisines, from countrywide compendiums to books that investigate a single cooking style. Come along on a taste tour through our collection…
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.
Read MoreJune is Caribbean-American Heritage Month, and 2022 marks its 15th anniversary. There’s no better time than this month to get familiar with dishes you may not have yet tried from the Caribbean islands.
Read MoreThe food of the West Indies and the Caribbean fuses ingredients and influences from around the globe and across time periods. The seven cookbooks in our collection will take your palate on a cook’s tour all around the region.
Read MoreYou can now explore the full breadth and depth of ckbk’s cookbook collection more easily thanks to our new browsable bookshelves, organized by category, country and author.
Read MoreTo celebrate the arrival of The Bathers Pavillion cookbook on our virtual bookshelves, we’ve taken the opportunity to explore more Antipodean titles in ckbk’s collection and to highlight some of the region’s key chefs, recipes, restaurants, flavors, influences, and cooking trends.
Read MoreJune is Caribbean-American Heritage Month, and 2022 marks its 15th anniversary. There’s no better time than this month to get familiar with dishes you may not have yet tried from the Caribbean islands.
Read MoreWe have six books in our Scottish collection (with more on the way), and they are written by some of the finest food writers and culinary historians in the English language, showcase the depth, breadth, and deep-down deliciousness of the country’s food heritage, from the past to the modern day.
Read MoreNowruz begins on Saturday March 20 this year. Celebrate Persian New Year with a feast, guided by “the grande dame of Persian cooking,” Najmieh Batmanglij, using the ingredients in her Persian pantry.
Read MoreFood is a gateway to human emotion, believes Ramin Ganeshram, the New York City-born journalist, historian, and author. As a child, Ganeshram learned to cook “by osmosis” as her Trinidad-born father wove stories as he chopped, stirred and kneaded. As well as learning to cook, she learned the importance of food as a medium for telling ourselves and others about who we are, and where we come from.
Read MoreLunar New Year, celebrated in many countries in East Asia, begins on 11-12 February this year, marking the first new moon of the lunar calendar. 2021 will be the Year of the Ox. Family and feasting are vital to Lunar New Year, and many of the celebratory banquet foods have symbolic meaning. Learn more and plan your celebratory meal.
Read MoreThrough the shared language of food, the LIFE Project brings people closer and promotes a sense of understanding, compassion and unity between communities. This is the story of how the LIFE Project entrepreneurs came together to publish a cookbook.
Read Moreckbk co-founder Nadia Arumugam launches the first in our two-part series on the cuisines of Southeast Asia. Malaysia-born Nadia, who has lived in three countries and traveled widely in many more, couldn’t be a better guide to the region. She evokes the fragrant memories of her mother’s cooking and recalls the aromas, sounds and signature dishes of Malaysia’s capital, before taking us off to Singapore and Indonesia, then to South Africa’s Cape Malay cuisine.
Read MoreWhen Zaleha was selected as a contestant on MasterChef UK in 2018 she was prepared for cooking that famously “doesn’t get any tougher than this,” but she wasn’t prepared for what came next. In her guest blog, Zaleha, author of My Rendang Isn’t Crispy and Other Favourite Malaysian Dishes, available now on ckbk, talks about #RendangGate and the story behind her book’s intriguing title.
Read MoreCan’t make it to the Med this summer? No problem. You can bring the flavors of the region to life in your own kitchen. Let ckbk inspire you with recipes for dishes from the diverse cultures that surround its waters.
Read MoreLoving French food is easy. Finding exactly what kind of French food to cook, learn about and discover is a bit more complicated. This route through France’s regions, chefs and cooking styles will help you find the best of French cuisine
Read MoreChef Danny Chu shares the spiritual side of Living Shojin Ryori.
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