Taste of Morocco is the third title by the late Robert Carrier to be added to ckbk. Carrier played a pioneering role in enthusiastically advocating good food to audiences in Britain and America in the 60s, 70s and 80s, and his books sold in their millions. He spent several months each year in Marrakesh, and Morocco held a special place in his heart. To mark the appearance of Taste of Morocco on ckbk, Luke Honey remembers the chef and his influence in this author profile.
Read MoreMax Halley created a storm in London’s food world with his radical rethinking of the sandwich. Trained as some of London’s best restaurants, he ditched his formal chef’s whites to open Max’s Sandwich Shop in 2014. The book which captured this entirely new take on the sandwich, written with chef pal Ben Benton, became a Sunday Times Top 10 Bestseller. As Max’s Sandwich Book comes to ckbk, we caught up with its outspoken author for his take on sandwiches and much more…
Read MoreSeasonal Salads by Fi Buchanan is published by Kitchen Press on January 5th 2023. The book, including 52 salad recipes to see you through every week of the year, is available in full on ckbk. We spoke to Fi about the year round joys of the salad bowl…
Read MoreBettina Campolucci Bordi is a chef, cooking teacher, and food writer specializing in plant-based recipes. She has written three cookbooks – 7 Day Vegan Challenge, Celebrate: Plant-Based Recipes for Every Occasion, and Happy Vegan Food – all available on ckbk. She tells us about her food influences and what she thinks about vegan sausage rolls…
Read MoreThree well-loved titles from Yotam Ottolenghi are now available on ckbk via our new à la carte feature. To mark the occasion, we take stock of Ottolenghi’s incredible influence on the world of food, and get to the hearty of what makes his cookbooks so universally compelling.
Read MoreKansas-born baker and educator Kristin Hoffman, author of Baker Bettie’s Better Baking Book, talks to ckbk about her culinary alter ego Baker Bettie, why science really matters in the kitchen, and why she believes it was important to publish her own in-depth cookbook.
Read MoreAuthor Eleanor Ford talks to ckbk about how she researched Fire Islands and The Nutmeg Trail, the enduring appeal of spices, and her work as a “culinary detective, finding clues from recipe names, methods, and tastes to trace their stories and ancient links.”
Read MoreNawal Nasrallah is an Iraqi-born food writer, food historian, English-language scholar, and translator. She is author of ‘Delights from the Garden of Eden,’ a leading text on Iraqi food, ancient and modern. We quizzed Nawal about her research and her love of cookbooks, and about her upcoming talk at the British Library Food Season.
Read MoreAnn Reardon’s baking-focused YouTube Channel ‘How to Cook That’ has almost 5 million subscribers, so her debut cookbook, Crazy Sweet Creations (published in July 2021 ) was hotly anticipated. We spoke to Ann about her book, her path to becoming a YouTube cooking sensation, and some of the challenges that creators face on channels dominated by AI algorithms seeking maximum clicks.
Read MoreAnnabel Abbs’s new novel (Miss Eliza’s English Kitchen in the US and The Language of Food in the UK) tells the story of Eliza Acton, author of the ground-breaking Victorian cookbook Modern Cookery for Private Families (1845).
Abbs’s novel explores the creativity and joy of cooking and aims to bring Acton out of the archives and back into the public eye. The book is being made into a television miniseries by CBS in the US by Stampede Ventures, which will give Acton and her work some well-deserved limelight.
Read MoreJohn Gregory-Smith’s cookbooks Mighty Spice Cookbook and Mighty Spice Express Cookbook, both new to ckbk, are an ode to the world of spices, which has motivated his global meanderings through the years. We spoke to John about his food-writing inspiration, and the key spices that cooks should have on hand to cook Middle Eastern dishes.
Read MoreRuth Nieman’s new book, Freekeh, Wild Wheat & Ancient Grains, now on ckbk, has won critical acclaim, as did her previous book, The Galilean Cookbook. We asked Ruth about her culinary inspiration, her circuitous route to food writing, and her on-the-ground research into ancient grains.
Read MoreElisabeth Luard is one of Britain’s most revered and prolific food writers. As we welcome her classic A Cook’s Year in a Welsh Farmhouse to ckbk, we take the opportunity to talk to her about her Christmas traditions and what she plans to write next.
Read MoreSharon talks to ckbk about her influential cookbook, Growing Up in a Nonya Kitchen, written in memory of her mother, and explains the intricacies of Peranakan food culture – and why every recipe is worth saving.
Read MoreBad Girl Bakery by Jeni Iannetta will be published on November 4 – and we have a sneak preview, including a Q&A with the author, and a recipe for some very special muffins.
Read MoreFor 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.
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