Comfort food recipes to ease you into the New Year, suggestions for anyone going plant-based for Veganuary, and details of #ckbkclub's book of the month, Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi.
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How to get the most from ckbk—our comprehensive guide for new members to find your next favorite recipe, cookbook, and author.
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Do you sometimes find it hard to read the small text of ckbk recipes? Or would you like to squeeze more search results onto your phone screen for quicker browsing? Good news – you can now adjust the text size used in the ckbk app.
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What’s been hot on ckbk in 2023? Here’s a list of the most accessed recipes from books newly added to ckbk in 2023, as well as a list of the most popular recipes in 2023 from books which are long-established as favorites on ckbk.
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The latest book to be added to ckbk’s collection is Pellegrino Artusi’s era-defining work, Science in the Kitchen and the Art of Eating Well.
The book is a foundational text on Italian cuisine, first published in 1891 (not long after Italian unification) and still of key relevance today. It is celebrated by contemporary Italian chefs such as Giorgio Locatelli (who described it as “life-changing”) and writers including Bill Buford and Anna del Conte.
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With Christmas day fast approaching, are you still charging wildly along the high street in the hopes of finding something your sister will actually like? Leave the crowds behind, the perfect gift for any food lover in your life – is there anyone in your life that isn’t! – is at your fingertips.
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Amoul Oakes is a London-based chef, originally from Lebanon. Her restaurant in London’s Maida Vale, Amoul’s, was open from 2003-2018 and was acclaimed by critics including Jay Rayner for its soulful home-cooked dishes, which reflected Amoul’s recollections of the food made by her mother and grandmother. Her book, Amoul: Some family recipes is now available in full on ckbk. Here Amoul shares her enthusiasm for the ancient grain freekeh, and offers a bonus recipe for freekeh served with chickpeas and spinach.
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No matter how many office parties or meetups with friends and family the coming weeks hold, Christmas Day itself is central to the holiday season. And for the cook of the household that can mean a lot of work and expectation. Tip one: delegate. Tip two: take your time to look through the wealth of Christmas recipes and resources on ckbk to make your Christmas lunch a pleasure to cook and eat.
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Until bullying vanilla swept them aside, the flavours of orange blossom and of roses were the UK’s favourites in both sweet and savoury food. Following vanilla’s all-conquering rise, flower waters are now comparatively rarely used in Europe and the USA (except in better restaurants from the Near and Middle East and the Indian continent).
What a lot we are missing, ignoring the flavour heritage of many centuries of British cuisine that has fascinating roots…
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Canadian Luay Gharafi, the author of Seed to Table: A Seasonal Guide to Organically Growing, Cooking and Preserving Food at Home, joined his local Community Supported Agriculture program in 2009 and was immediately hooked. From there he went on to study in Toronto, enrolling in George Brown University's culinary arts program. In his food, fresh produce, and its cultivation, comes first.
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This week we are delighted to welcome La Comida del Barrio: Latin-American Cooking in the USA to ckbk. This 2003 cookbook was the debut title from chef Aarón Sánchez, who is now known to millions in his role as a judge on the US edition of Masterchef.
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Many people prefer dark mode because it is easier on the eyes, and with modern OLED screens dark mode can even extend your phone’s battery life. So we are pleased to announce that the latest release of ckbk includes full support for dark mode.
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They say there are two types of people in the world: Italians and those who wish they were. Despite a very Italian first name, I fall firmly into the second group.
I’ve loved Italy since I spent six weeks backpacking down the Mediterranean coast from Rome to Sicily in the early 90s, discovering cacio e pepe pasta, buffalo mozzarella, authentic cannoli and Campari soda. I love its food, wine, architecture and history, but most of all I love its people and the way they embrace life and share it with whoever happens to be nearby, most often around the table.
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When bestselling cookbook author and former New York Times columnist Mark Bittman presents you with The Best Recipes in the World: More than 1,000 International Dishes to Cook at Home, you sit up and pay attention. Newly added to ckbk, this book is the gathering of a lifetime of knowledge from one of the best in the business. With many books to his name, Bittman had long wanted to write one bringing together the very best food from around the world.
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Nick Malgieri, baker and former executive pastry chef at Windows on the World, is the James Beard Award-winning author of numerous bestselling cookbooks which are now available on ckbk. With the holiday season approaching, we asked Nick to share his top tips for baking successful holiday cookies.
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It’s 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 Hallows’ 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.
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Vegan 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 — 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.
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Take 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!
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We 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 à la carte launch special on ckbk.
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Michigan-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 Berens’ books on ckbk.
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