We Are La Cocina showcases the exceptional talent of the groundbreaking San Francisco food business incubator, bringing together stories from the chefs who share a kaleidoscope of recipes with their roots in Mexico, Cambodia, Iraq, and beyond. Read what La Cocina’s founders and supporters have to say about the organization, and the book.
Read MoreMany cookbooks kick off with an introductory chapter, running through the kitchen basics and store cupboard essentials which will be among the building blocks to let you create the dishes within.
But what about the basics themselves. Should you be happy with finding the best quality you can from a reliable producer? Might there not be benefits to making these basics own from scratch, too?
Read MoreNovelist Joanne Harris and food writer Fran Warde tell how they brought their skills and love of French food together to write The French Kitchen and The French Market.
Read MoreJason Licker’s love of sugar has taken him a long way. The Long Island-born pastry chef explains how discovering Asian ingredients changed the course of his career, and selects his favorite recipes from his two cookbooks.
Read MoreFood historian Annie Gray gives a behind-the-scenes look at how she and the English Heritage team brought Avis Crocombe, an unlikely culinary icon, to 21st-century life.
Read MoreDurkhanai Ayubi’s book Parwana is a beautifully told story of her family’s struggles and triumphs, and their travels from war-torn Afghanistan to a stable and abundant life in Australia. It also gives insight into the country’s history and its deep-rooted cuisine.
Read MoreDeborah Madison, cookbook author chef, has been instrumental in shaping attitudes to meat-free eating – somewhat ironically, given that Madison is not in fact a vegetarian. Deborah spoke to ckbk about why The Savory Way – which won the Julia Child/IACP 1990 Best Cookbook of the Year – remains a favorite, and how attitudes and cooking trends have changed in the 30+ years since the book was written.
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 MorePeter Hertzmann believes that learning to cook involves learning about methods, not simply following recipes. His new book 50 Ways to Cook a Carrot, uses the root vegetable to demonstrate a whole battery of kitchen skills, from julienning and braising, to transforming carrots into meringues, foams, and powder. Peter explains the reasons for writing the book, who it’s for – and why carrots…
Read MoreFood writer, author, and stylist Jennifer Joyce grew up in the US and has lived in the UK for 27 years. Her love of good food is matched by her sense of wanderlust, her curious palate, and her brilliant recipe-writing skills (Jennifer’s recipes really work). In My Street Food Kitchen, Jennifer explores the street-food scene in Mexico & South America, the Mediterranean, East and Southeast Asia, India, the Middle East, and the US, and delivers recipes that taste as good in your home kitchen as they do on your travels. We quizzed Jennifer about what ‘street food’ is, how she researched the book and tracked down the recipes – and asked about her favorite cookbook authors.
Read MoreGiuliano Hazan is a talented cook and teacher, and the author of Hazan Family Favorites, a collection of recipes from his grandparents and parents, his own recipes, and dishes his wife and daughters love to cook and eat. Giuliano recalls the important things his mother taught him, from how to cook, to being true to oneself – and chooses three much-loved family favorite recipes
Read MoreRegula Ysewijn’s childhood fascination with British culture led to her becoming a food historian and author of two of the most respected books on British baking: Pride and Pudding (2016) and Oats in the North, Wheat from the South: British Baking, Savoury and Sweet (2020). She’s also a trained chef, a graphic designer, does her own food photography – and is a judge on the Flemish version of Bake Off. Regula tells ckbk about the childhood nursery rhyme that sparked her interest in Britain, what motivates her writing, what she finds most intriguing about British baking culture.
Read MoreThe 850 recipes in Farm Journal’s Country Cookbook, collected from cooks all across the nation, are a collection of America’s best. Author Nell Beaubien Nichols was a prolific food writer and chronicler of American foodways, with no fewer than 17 cookbooks to her name, written over a period of more than 50 years. She is best known for the series of books written for the magazine Farm Journal.
Read MoreCooking fish is easier than you might think, says supper club host and author Kerstin Rodgers, aka Ms Marmite Lover. Here she gives some simple tips for cooking fish and shares her top fishy finds on ckbk.
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 MoreThe 700 recipes in Farm Journal’s Complete Pie Cookbook are a collection of America’s best. Author Nell Beaubien Nichols was a prolific food writer and chronicler of American foodways, with no fewer than 17 cookbooks to her name, written over a period of more than 50 years. She is best known for the series of books written for the magazine ‘Farm Journal’.
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 MoreFood writer Alice Hart brings vegetarian dishes to the modern table with recipes that are full of color, texture and nutrition in Vegetarian.
Read MoreChef Danny Chu shares the spiritual side of Living Shojin Ryori.
Read MoreGhillie Basan shares the misadventures of developing her critically acclaimed cookbook in a rustic farmhouse free of electricity and running water.
Read More
