For more than 30 years, David Moore’s Michelin-starred restaurant Pied à Terre has served some of the best food in London. Pied à Terre: Celebrating 30 years tells the story of the restaurant through the decades and includes recipes for many of its best-loved dishes. To mark the book’s arrival on ckbk, we spoke to restaurateur David Moore, who looks back on the restaurant’s history and the making of the book.
Read MoreTessa Kiros talks to ckbk about her culinary influences and the inspiration behind her cookbooks, from her Finnish-Greek Cypriot background, to the Famous Five and Elizabeth David.
Read MoreJournalist and broadcaster Yasmin Alibhai-Brown is a commentator on diversity, politics, human rights, and multiculturalism. She spoke to ckbk about her 2008 memoir, The Settler’s Cookbook: A Memoir of Love, Migration, and Food. The book weaves together personal and family stories with recipes, creating a moving account of the East African Asian diaspora experience.
Read MoreChef and restaurateur Denis Cotter opened Café Paradiso in Cork, Ireland, in 1993. It’s been in business for 28 years – a huge achievement in such a fickle industry – and still wins plaudits for doing things differently. The restaurant is closed because of the pandemic, giving Denis time to talk to ckbk about Paradiso’s past, its present – and what the post-pandemic future may hold for restaurants.
Read MorePrue Leith, a presenter of The Great British Bake Off, has partnered with her niece, Peta Leith, a professional pastry chef, to write The Vegetarian Kitchen. Kerstin Rodgers interviewed the pair over Zoom about their collaboration, how they handled lockdown, friendship with food-writing legends Mary Berry and Elizabeth David, and what life is really like in the Bake Off tent.
Read MoreThe Seafood Shack: Food & Tales from Ullapool by Kirsty Scobie and Fenella Renwick was published on November 3rd. The book, including all 91 recipes, is now available in full via ckbk. Find our more in our Q&A with the authors.
Read MoreJohanna Mendelson Forman is a Distinguished Fellow at the Stimson Center in Washington D.C., where she leads the food security program. In her guest post, she talks about the importance of food as ‘soft power’ and its usefulness as a diplomatic tool for drawing people and societies together.
Read MoreAn interview with cookbook author Aglaia Kremezi, a renowned expert on Greek cuisine.
Read Moreckbk authors Valentina Harris and Marcy Goldman share memories of their mothers.
Read MoreAuthor Nick Evans dishes on how his family is adjusting to cooking in a socially-distanced world.
Read MoreMove the Corned Beef and Cabbage aside and make way for a more traditional Beef and Guinness Stew.
Read MoreAn interview with Jim Kuo, son of the illustrious Irene Kuo, who chats with us about growing up with the cookbook author and the memorable Chinese New Year banquets she would host.
Read MoreThe author behind the popular Well Fed series shares the essential ingredients she always has on hand to whip up a satisfying paleo meal any day of the week.
Read MoreThe culinary world pays tribute to the late British culinary icon Gary Rhodes OBE, the great chef who put British cuisine on the map.
Read MoreAn interview with vegan recipe developer and photographer Hannah Kaminsky.
Read MoreThe recipe legacy of Italian cooking master Marcella Hazan.
Read MoreAn interview with baking expert and award-winning cookbook author Rose Levy Beranbaum.
Read MoreAn interview with Chinese cuisine cooking master and cookbook author Ken Hom in which he reflects on his time as a hippy and his 3,000 volume cookbook collection
Read More
