It’s standard practice to head to the cookbook shelf when you fancy something a little bit different for dinner, but have you ever considered doing the same when it comes to drinks? There are so many ways to expand your beverage repertoire across a surprising number of categories. You can find more than 3,000 drinks recipes listed on ckbk to suit all tastes and all occasions. Dive in with me and let’s look at some of the highlights.
Read MoreWhen partners in work and life Sam and Sam Clark opened their restaurant Moro in Exmouth market in 1997, they started something that has gone on to influence both the kind of food we like to eat, and the way we like to eat it. Restaurants post-Moro are not the same, and they have changed for the better.
Read MoreWe caught up with Samantha Clark to explore the profound influence of the original Moro cookbook, with its blend of Mediterranean, Middle Eastern and North African influences, and heard what it’s like to run a restaurant with your life and business partner.
Read MoreAs a keen home cook, my passion for lemons began a few decades ago as I realised how often lemons topped my shopping list. I was always reaching for one to slice into a cocktail, squeeze across a fatty fish on the grill or tuck into a chicken being prepped for the roasting tin.
Read MoreNigerian cookbook author Tola Akerele is co-founder of the Bogobiri House in Lagos, a boutique hotel and cultural meeting place. Her travels, her work, and her writing, all celebrate the rich range of ingredients and traditions of food from across Nigeria.
Read MoreAmongst the Igbos of the South-Eastern region of Nigeria in West Africa, crayfish are a vastly popular ingredient. They are freshwater shrimp or prawns typically smoked or sun-dried and used as a seasoning in many savory West African dishes.
Read MorePersonal collections are a great way to organize and manage your favorite books and recipes. The only problem is, if you have lots of collections, it can be awkward to scroll and find the collection you want.
Many users have asked if we can provide additional options to help organize long lists of collections, and we are happy to announce several new features to help with this.
Read MoreValentine Warner is serious about good food. In our latest Author Profile, Gabriella English interviews the chef, author and TV presenter. His enthusiasm for his subject jumps out of the screen, and fills his books with food you want to eat. Seasonal foods at their best right now include plums and wild mushrooms and we have recipe suggestions for both – as well as getting ready to celebrate National Potato Day.
Valentine Warner is a chef, author and TV presenter, who achieved acclaim for What to Eat Now, a pair of TV series which focused on cooking with the seasons. We are delighted that four of Valentine's cookbooks are now available in full on ckbk. In this author profile, Gabriella English speaks to Warner about his style of cooking and how it has developed.
Read MoreHow we eat is a vital way to influence how we feel. There are two new books on your ckbk bookshelves that take food and mood seriously. Pescan: A Feel Good Cookbook is a healthy pescatarian collaboration between Australian actress Abbie Cornish and chef Jacqueline King Schiller . Peace, Love & Pasta , meanwhile, offers home cooking from James Beard Award winning chef and TV personality Scott Conant.
Read MoreIf you, or a family member, have a dietary restriction, you know it shouldn’t mean any compromise on flavor, or the types of things you can eat. But the experience of those with allergies all too often involves saying "no" to stay safe, or enduring pale imitations. At ckbk we want everyone to have the recipes they need to make the food they love and so we are delighted to welcome The Friendly Baker to our Free-From bookshelf.
Read MoreWhether you are an experienced chef, cookery student, or home cook, ckbk's essential texts from the world of professional culinary training will help you to refine your skills with detailed step-by-step photography and instructions. If you are serious about patisserie and chocolate, we have two newly-added tomes that offer fully comprehensive coverage of these subjects.
Read MoreFood intolerances and allergies are an unfortunate fact of life, but luckily ckbk has a whole shelf of books devoted to Free-from cooking. In this latest addition to our Behind the Cookbook series, Lucy Parr, author of The Friendly Baker (newly added to ckbk), tells us how she came to start her blog Lucy’s Friendly Foods, and to write this, her first cookbook.
Read MoreWhether 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!
Read MoreBastille 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.
Read MoreA charismatic and influential British celebrity chef, Keith Floyd left an indelible mark on the culinary world. ckbk caught up with some of the people who worked with and have admired him over the years to get a flavor of the flamboyant figure who set the standard for TV shows and cookery book tie-ins after he burst onto TV screens in the 1980s.
Read MoreSpices are addictive. Perhaps not scientifically speaking but spices possess a fragrant ability to tantalise the appetite, to evoke memories of childhood baking or rambling through souks abundant with spices. As a lover of gingerbread, I am easily seduced by the aromas of ginger, cinnamon and nutmeg. But it is the scent of saffron that triumphs as my favourite spice – slightly floral with a hint of smoke capable of transporting me to the land of the Arabian Nights with its fragrant rice dishes and golden hued stews.
Read Moret’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.
Read MoreIn this occasional series, ckbk users share their thoughts and experiences on cookbooks and cooking. The latest contribution comes from prolific cook and ckbk recipe reviewer Rob Hindle, who discusses his own rather stringent approach to reviews and ratings.
Read MoreCooking 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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