Itâs that time of year again, when we look to the dark side and prepare to outdo last year with ridiculous spooky costumes and an excess of candy. Halloween, or All Hallowsâ Eve is a celebration with pagan origins which also now marks the beginning in the Christian calendar of a period dedicated to remembering the dead.
Read MoreVegan cooking used to be niche, and the foods on offer were "same old, same old" with recipes that were worthy but uninspiring. That is no longer the case â there's now now glorious and tasty variety of options for those who want to cook and eat plant-based food. We are pleased to offer two new books to help you on your quest.
Read MoreTake a minute to share your feedback in our ckbk user survey. Your response will help us to improve ckbk, and all responses will be entered in a draw for a chance to win an amazing set of three Japanese kitchen knives!
Read MoreWe caught up with the distinguished author whose writing and TV work ignited a generation's passion for authentic Indian cuisine, steering them away from the diluted British adaptations. Madhur Jaffrey's Indian Cookery is reissued this month and is offered as an Ă la carte launch special on ckbk.
Read MoreMichigan-based chef and cookbook author Abra Berens has been a James Beard Award semi-finalist for her cooking, and nominated for her debut cookbook Ruffage: A Practical Guide to Vegetables. We are delighted to now have a trio of Berensâ books on ckbk.
Read MoreAs the season turns, our thoughts turn from the bright, light, and leafy, to dishes that are a bit more warming, a bit more substantial, and that make the most of the abundant autumn harvest. Roots, squashes and grains come into their own. Blackberries are still around. Figs, pears, and apples, are at their best.
Read Moreckbk met with Rena Salaman, author of The Food and Cooking of Greece, to explore her favorite Greek dishes, culinary trends she finds intriguing, and her cherished childhood memories tied to Greek cuisine.
Read MoreMark Studley is a self-taught chef whose over-the-top burgers and street food have won many fans (and awards). He stumbled into the business almost by chance âI got fed up with paying money for rubbish food. I thought I could do it betterâ, and opened the Cow N Bun burger bar in Somerset. He now works as a private chef, and Dirty is his first cookbook. The book won private chef platform YHangryâs cookbook of the year award in 2022. ckbk co-founder Matt Cockerill spoke to the chef to understand the dirty ethos.
Read MoreEvery culture, climate and cuisine, has its version of soup. A bowl of soup is something uniquely comforting, and enjoyed by all. Both filling and nourishing, soup can be made out of almost anything, from larder scraps, to the wealth of your autumn harvest. A broth-based soup is one of the healthiest meals around.
Read MoreIn preparation for the publication, on 5 October, of chef Stuart Ralstonâs Catalogued Ideas and Random Thoughts: A Cookbook, ckbk caught up with Ralston for a candid glimpse into his culinary world, reflecting on his innovative cookbook, personal inspirations, and the dynamic Edinburgh food scene of which he is such an integral part.
Read MoreIn this series of videos, produced in association with Gaggenau, Michelin-star chef Daniel Galmiche shows you how to cook dishes from his cookbook, French Countryside Cooking.
Read MoreSeptember 16 marks Mexican Independence Day, an annual celebration remembering the 1810 start of Mexicoâs fight for freedom from Spanish rule. It is an opportunity to honor Mexican history, culture, traditions, and food! We are delighted to have two more newly-added books on ckbk from Mexican culinary matriarch Zarela Martinez,
Read MoreThe UK food world was out in force for the Guild of Food Writers annual award ceremony last night. Among those recognized were several authors and cookbooks included on the ckbk platform including Mark Hix, Eleanor Ford and Ken Hom.
Read MoreSometimes we want some new ideas to get us excited about cooking. What better for ideas than a new cookbook, or three! Weâve added three new titles to the ckbk bookshelves that we think will have you reaching for your pans with glee.
Read MoreItâs 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 letâs 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 itâs 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.
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