This week we have an embarrassment of riches, an opportunity to share a treasure trove of recipes that add up to an Indian feast – with books from four chefs each with a different take on the rich diversity of food both from India, and influenced by it, and the food they love outside of that tradition.
Read MoreRamona Andrews speaks to JBF and IACP award-winning chef John Ash about his most recent book on seafood, and his passion for cooking with top-quality locally source ingredients. Plus, when it comes to curry, ckbk offers a breathtaking international selection. Celebrate National Curry Week with one of almost 5000 curry recipes on ckbk...
Read MoreThis month's #ckbkclub book is Let’s Cook Japanese Food!: Everyday Recipes for Authentic Dishes by Amy Kaneko. It's a book packed with tempting approachable Japanese recipes. Over in the group we have a bonus okonomiyaki recipe from Amy Kaneko, featuring a surprising ingredient.
Read More“My starting-point was an investigation into the culinary legacy of nearly 800 years of Muslim Al-Andalus, therefore historical; secondly I wanted to reflect contemporary Andalucian cooking in typical restaurants; thirdly I wanted to interweave travelogue to give a sense of a personal journey across this magical, diverse land, and fourthly I needed to introduce my own story. Because why should I, an Englishwoman, be writing about Andalucia?”
Read MoreMid-September is a time of change. Summer is still vivid in our memories. Some days still hold its warmth, the farm and garden are still bountiful. And yet winter is now on the horizon. How do we make the most of autumnal plenty, eating well for the season, and preserving some of that bounty for the sparser months to come? Focus on the current harvests, and brush up on your jam-making and pickling skills.
Read More“When previous generations of my family moved from Mexico into Texas they had to cook with American ingredients, however, they continued to use their Mexican culinary knowledge and techniques. This organic fusion of cooking, which is unique to the border region of Texas, is a cuisine in and of itself.” Yvette Zuniga Jemison
Read MoreSourdough September is an annual initiative from the Real Bread Campaign, who work year-round to encourage the making, buying and eating of real, good, bread, and in September give sourdough its important place in the sun.
Read MoreWhether you are celebrating Labor Day, or the last days of summer, cooking and eating outside is one of the great joys of the season. So, while the days are still long, and holidays allow for relaxed gatherings, let’s plan a cookout.
Read MoreAs August nods towards September, the US looks towards the Labor Day weekend, the UK prepares for a Bank Holiday, and summer holidays draw to a close. A time for eking the most from those remaining days of leisure, and hopefully of sunshine. We want good things to eat, that don’t take too much effort, and that make the most of the late summer harvest.
Read More“His influence on the Australian food scene was profound. He helped shape the way we eat today, through his own cooking and the ongoing influence of the generation of chefs he trained and mentored.” Roberta Muir on Tony Bilson
Read MoreNewly published, and newly added to ckbk Flavors from the Farm: Vegetable-Forward Cookery to Share with Friends & Family is not a vegetarian or vegan cookbook. But what it aims, and succeeds, in doing, is to bring the philosophy of Forts Ferry Farm in upstate New York to your kitchen.
Read MoreThis week’s newsletter celebrates Yorkshire Day, and features recipes with beer, ideas for avocados, as well as Antonia Lloyd’s postcard from Burgundy and our in depth introduction to pastry. Don’t forget to check out #ckbkclub, which this month features Vedge as cookbook of the month.
Read MoreNewly added to ckbk, Vedge is perfectly described by the book’s subtitle ‘100 plates, large and small, that redefine vegetable cooking’. Philadelphia natives, and James Beard nominated chefs, Kate Jacoby and Rich Landau opened their restaurant Vedge in 2011 in Central City Philadelphia, as a place to center seasonal local ingredients and global flavors.
Read MoreWe are thrilled to bring you Gjelina: Cooking from Venice, California. New to ckbk, the book is written by Gjelina’s chef Travis Lett. Filled with great photography of their Venice Beach location, the Gjelina team, and the amazing produce the chefs work with.
Read MoreWe are delighted to bring to ckbk three more titles from Ivy Manning, to join her popular book Weeknight Vegetarian. Based in Portland, Oregon, food and travel writer Ivy is also a cookery teacher. And while she has experience working in many prestigious professional kitchens, her books display her expertise in imparting ease and practicality to the home cook.
Read MoreThe holidays are round the corner, the sun shines and the outdoor grill has been dusted off. It’s time to get outdoors, for a barbecue or a picnic. For some great ideas for summer cooking look no further.
Read MoreAmerican chef, restaurateur and author Sammy Monsour is known also for his political food activism. He is as likely to be in front of an audience advocating for sustainable aquaculture at the 2019 World Food Day event, as he is to be on television creating tempting modern dishes. We are thrilled to bring you newly published Salt & Shore: Recipes from the Coastal South, available now also on ckbk.
Read Moreckbk co-founder Matthew Cockerill takes a deep dive into Japanese cooking, via cult TV show Midnight Diner, and we report back from the 2024 Guild of Food Writers awards ceremony.
Read MoreWe send congratulations to Regula Yswejin and Neil Perry on their latest awards, and welcome summer produce from the garden
Read MoreIntroducing Plant Feasts as June’s cookbook of the month, plus 6 of the best macaroon recipes and ideas for cooking with watercress.
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