Posts in ckbk newsletter
Newsletter: Cool food for hot days
Newsletter: Cool food for hot days

Whether it is cool, sunny, or scorching where you are, ckbk is here to keep you cool in the kitchen. Summer holidays mean a different kind of cooking. You might have more time in the kitchen, or be juggling kitchen time with sightseeing and family to attend to. You might be cooking on an unfamiliar holiday-rental stove. Whatever your summer catering means, this is your holiday, and we don’t want it to be stressful. So, we’ve got all the resources for you to enjoy the kind of food that makes your holiday feel like one!

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ckbk newsletterckbkSummer, Pineapple, Popsicle, Kids
Newsletter: Celebrating Bastille Day, the best of Keith Floyd, and cooking with precious saffron
Newsletter: Celebrating Bastille Day, the best of Keith Floyd, and cooking with precious saffron

Bastille Day, or the Fête Nationale Française, celebrates the liberation of the French people by remembering two events of the French revolution – the storming of the Bastille on 14 July 1789 and the Fête de la Fédération that announced unity on 14 July 1790. Annually July 14 sees military parades in Paris, while fireworks and parties set the mood across France.

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ckbk newsletterckbkFrance, Saffron, aubergine, eggplant, cherries
Newsletter: The perfect serve for Wimbledon + consuming passions for berries
Newsletter: The perfect serve for Wimbledon + consuming passions for berries

t’s that time of year to make a racket about strawberries with Wimbledon gracing our screens this week - our Wimbledon collection absolutely smashes it. As well as the ubiquitous berry, we’ll be serving up the likes of dainty Cucumber Sandwiches, Homemade Ginger Beer and jugs of fruity Summer Cup, a gin-based herbal long drink created in the 1820s by James Pimms at his oyster bar in London.

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ckbk newsletterckbkWimbledon, Strawberries, Potatoes, Chocolate, Blackcurrants, Blueberries
Newsletter: How to keep all your family well fed + inspiration for Independence Day cooking
Newsletter: How to keep all your family well fed + inspiration for Independence Day cooking

Cooking for a young family is always a challenge, with time at a premium, a range of different bodies to keep healthy and well-fed, and disparate tastes to cater to. We have a generously stocked Family Bookshelf to help you tackle that challenge. Find sound advice on organising your kitchen, batch cooking, tips and shortcuts to maximise time, and catering for fussy eaters.

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ckbk newsletterckbkIndependence Day, Family
Newsletter: Key tips on training to be a professional chef + don't forget to share your recipe reviews
Newsletter: Key tips on training to be a professional chef + don't forget to share your recipe reviews

What are the core elements of a chef’s culinary education, and how does ckbk support professional chefs through their careers?

The Chefs’ Knowledge is the latest new book to be added to ckbk. Published by The Chefs’ Forum, a UK chef community network, this book brings together 100 fundamental recipes which every chef should master early in their career, along with plenty of hints and advice. In our launch feature Ramona Andrews talks to several of the leading British chefs who contributed to the volume.

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ckbk newsletterckbkBasil, Chefs, Chefs Forum
Newsletter: Father’s Day treats + Jean-Georges Vongerichten and Mark Bittman take us from Simple to Spectacular
Newsletter: Father’s Day treats + Jean-Georges Vongerichten and Mark Bittman take us from Simple to Spectacular

Following the success of their book Jean-Georges: Cooking at Home with a Four Star Chef, top food writer and home cook Mark Bittman and stellar chef Jean-Georges Vongerichten have done it again. New to ckbk Simple to Spectacular makes the most of their joint expertise, presenting a wide range of dishes, from the most approachable to the most elaborate.

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ckbk newsletterckbkFather's Day, Martini, Fennel
Newsletter: Raise a glass to World Gin Day + your chance to win a copy of Ethiopian cookbook Tekebash & Saba
Newsletter: Raise a glass to World Gin Day + your chance to win a copy of Ethiopian cookbook Tekebash & Saba

Newly published, and new to ckbk, Tekebash & Saba: Recipes from the Horn of Africa is an exciting new addition to our Africa bookshelf. In this beautifully illustrated book, restaurateur Saba Alemayoh recounts personal and political histories of Tigray, the northernmost state of Ethiopia. It is a compelling read about her mother Tekebash Gebre’s life through food, and her own journey to the opening of her Melbourne restaurant in 2015.

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ckbk newsletterckbkAfrica, Gin, Blueberries, Cake
Newsletter: Making your Memorial Day weekend delicious + a new addition to your Mexican cookbook shelf
Newsletter: Making your Memorial Day weekend delicious + a new addition to your Mexican cookbook shelf

With Monday May 29 Memorial Day, families across the US will be gathering to attend parades, remember loved ones, and celebrate the unofficial start of summer. Like all family holidays eating together is of central importance, with an emphasis on family favorites. We have plenty of good things to suggest, dishes that your loved ones can enjoy together.

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ckbk newsletterckbkMemorial Day, Doughnuts
Newsletter: Blissful Belgian baking + new link-up with Eat Your Books brings your print and online cookbooks together!
Newsletter: Blissful Belgian baking + new link-up with Eat Your Books brings your print and online cookbooks together!

When food writer and photographer Regula Ysewijn publishes a new book, you know it will be something to savor; rich in history, full of tempting recipes, and a visual treat. Ysewijn is known for her dedication to British food culture – her debut cookbook Pride and Pudding was an exceptional homage to British culinary history and its puddings.

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ckbk newsletterckbkDark Rye and Honey Cake, Regula Ysewijn, Eat Your Books
Newsletter: Celebrating the Coronation of King Charles III
Newsletter: Celebrating the Coronation of King Charles III

On May 6 the world will turn its attention to the UK, to gather and celebrate the Coronation of King Charles III – the first Coronation since that of his mother in 1953. The festivities will no doubt be in all shapes and sizes, from grand lunches, to street parties, to a seat in front of the telly looking at those splendid carriages! What they will all share is something to eat, and what might be appropriate?

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ckbk newsletterckbkCoronation Chicken
Newsletter: A spotlight on baking guru Nick Malgieri + lots of quiches for The Big Coronation Lunch
Newsletter: A spotlight on baking guru Nick Malgieri + lots of quiches for The Big Coronation Lunch

There are few kitchen tasks more satisfying than baking. Whether bringing together a crumbly pastry, or getting stuck in kneading dough, the alchemy of flour and water, possibly yeast, possibly an egg or butter, into bread, pies, cake, is real kitchen magic. At entry level a batch of cookies is so easy the results far outweigh the effort. At the other end of the spectrum fine patisserie and bread-making are true culinary arts.

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ckbk newsletterckbkOatmeal, Cookies, Cauliflower
Newsletter: Recipes for the fresh spring harvest + Enter our Andaza book giveaway
Newsletter: Recipes for the fresh spring harvest + Enter our Andaza book giveaway

Spring is the time when garden and field come back to life, when fresh green produce appears after hardier, earthy winter fare. Much of the spring harvest needs little preparation to be tender and delicious. Fresh leaves, shoots, and stems readily offer up their naturally sweet vibrance. In the Northern hemisphere we find the first asparagus, gather wild garlic, and develop a hankering for lightly adorned salads and young vegetables.

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ckbk newsletterckbkSpring cooking, Burma, Passion fruit
Newsletter: Easter feasting + special offer on tickets for The British Library food season
Newsletter: Easter feasting + special offer on tickets for The British Library food season

Easter marks the point in the Christian calendar when the penitential forty-day period of Lent is over. Named after the Norse goddess of spring and rebirth Eostre, it is a time to celebrate after the winter fast, to share sweetness and abundance. There is regional variation in Easter foods, but what they have in common is that all-important rich sweetness and reference to the new season of warmth and harvest ahead.

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ckbk newsletterckbkThe Carved Angel Cookery Book, Joyce Molyneux, Easter
Newsletter: Magical food from award-winning chef Jean-Georges + brilliant recipes for artisanal canned fish
Newsletter: Magical food from award-winning chef Jean-Georges + brilliant recipes for artisanal canned fish

Brought up in Alsace, and famed for his elegant infusion of classical French cuisine with Asian inspiration, Jean-Georges Vongerichten is undoubtedly one of the most influential chefs in the world. His eponymous restaurant Jean Georges in New York City boasts three Michelin stars, and he is the chef-owner of dozens of restaurants across more than fourteen cities globally. We are excited to bring you his celebrated book Jean-Georges: Cooking at Home with a Four-Star Chef.

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ckbk newsletterckbkJean-Georges Vongerichten, Mark Bittman, Tinned food, Sardines
Newsletter: Women's History Month – celebrating culinary trailblazers!
Newsletter: Women's History Month – celebrating culinary trailblazers!

At ckbk we know that there are countless women in food, cooking, writing, teaching, making the world a better and more delicious place. But in honor of both IWD and Women’s History Month, we bring a special handful of them to your attention, showing the great influence they’ve had on food throughout the ages.

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ckbk newsletterckbkInternational Women's Day, Agnes Marshall, Chantal Coady, Anne Willan, Marcella Hazan, Irene Kuo, Nell B. Nichols, Florence White