ckbk 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.
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To mark the recent addition of The Japanese Cookbook to ckbk’s Japanese bookshelf, ckbk co-founder Matthew Cockerill looks at the Japanese comfort foods that are showcased in the cult TV series Midnight Diner (available to stream on Netflix).
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We send congratulations to Regula Yswejin and Neil Perry on their latest awards, and welcome summer produce from the garden
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In the Northern hemisphere, Wimbledon is fast approaching and strawberry season is getting into full swing. In this latest contribution to our Consuming Passions series, TV producer and food writer Antonia Lloyd shares childhood reminiscences and suggests culinary uses, both traditional and adventurous, for this most popular of berries.
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Neil Perry is a leading Australian chef with a career spanning 40+ years. Two more of his cookbooks (Rockpool and Simply Asian) have just been added to ckbk, where they join The Food I Love and Balance and Harmony. To mark the occasion, Roberta Muir caught up with the chef to discuss his cookbooks and his latest restaurant ventures in Sydney.
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Le Cordon Bleu, founded in Paris in 1895, and with 35 institutes in 20 countries, is the renowned centre of excellence in training for the culinary and hospitality industries. They train 20,000 students annually, and there is nothing they don’t know about how to prepare and serve the finest quality food – and what drinks to serve with it.
We are delighted to have three more books from the culinary giant newly available on ckbk: Complete Cooking Techniques, Dessert Techniques and Matching Food and Wine.
Introducing 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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Plant Feasts – Frankie Paz’s debut cookbook was published in April 2024, and is now available in full to ckbk Premium Members. TV Producer and Women in the Food Industry Ambassador Antonia Lloyd, who talks candidly with Frankie about her overcoming drug addiction and then appearing on Jamie Oliver’s Cookbook Challenge for Channel 4.
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Memorial Day is an American federal holiday to honor US military who have died in service. Celebrated since 1868, since 1971 it has been designated as the last Monday each May. Memorial Day weekend – this year May 25-27 – is an annual get together that also marks the start of summer cooking and outdoor dining. It's also a long Bank Holiday weekend in the UK which means it is time to dust off the grill!
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Christine McFadden is a cookbook author and closet botanist. Her book Pepper: The spice that changed the world is available in full on ckbk. In this contribution to our Consuming Passions series she explains why cabbage, in all its forms, holds a special fascination.
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Alongside introducing the publication of a new edition of Brew it Yourself, this week’s newsletter also includes 6 of the best refreshing summer drinks, and a selection of seasonal ideas for peas
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To celebrate the release of a brand new edition of Brew it Yourself by Nick Moyle and Richard Hood, we asked award-winning drinks journalist Laura Hadland to look at the panopoly of beverages you can make for yourself with recipes from ckbk’s virtual bookshelves. Let ckbk be your guide as you ferment and infuse your way to a delicious drinks cabinet, making use of your garden’s (or local market’s) excess produce along the way…
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Kerstin Rodgers, freshly back from Italy’s famous artichoke festival in Paestum, near Naples, celebrates her passion for growing, cooking and eating this delicious, but often overlooked, vegetable.
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“When you are ill, the food you eat can be of tremendous importance... The food that arrives can make the difference between a good day and a bad day. More than that, it can also help in aiding a quicker recovery because food heals and gives us energy, the energy we need to get better.” Prue Leith. Introducing The Healthcare Chef’s Knowledge.
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Consuming Passions don’t have to be about ingredients – there are plenty of other items in the kitchen that can stoke fires of passion. We asked Sydney-based food writer Jill Dupleix to tell us more about her consuming passion for… cake tins.
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As well as introducing Fantastic Fungi, the cookbook spinoff from the award-winning documentary, this week’s newsletter features three more titles newly added to ckbk — one made up of travelers tales, one focused on the food of Northern Spain, and the last a book of quick vegan recipes carrying the endorsement of Jamie Oliver, no less.
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To celebrate the debut of Fantastic Fungi: The Community Cookbook on ckbk, we chatted with chefs about their top ‘shrooms and unearthed some of our own favorite mushroom recipes.
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In 1984 a young Chinese-American appeared in his first BBC television programme, a new series on Chinese cookery which, in his own words, “opened up a whole new world to the British Public.” That young man was, of course, the great Ken Hom. He thrilled viewers by cooking exciting dishes in real time and introduced British viewers to the wok – in fact his second ever programme focused on how to choose and use your wok.
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Kumud Ghandi is a food scientist, nutritionist, spice maestro, author and broadcaster, whose passion for garlic in all its sweet and pungent glory has inspired her to write The Garlic Story. Plus, rediscovering the joy of good old-fashioned baking.
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For me, garlic is divine, and at the centre of what I call the holy trinity of ingredients that is garlic, ginger and chillies. Few ingredients can produce flavour in so many distinct ways when cooked correctly. Nothing is more beautiful than delicately roasted garlic, simply popped into the oven whole with all the cloves still on the bulb
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