We recently rolled out automated unit conversions so that all recipes on ckbk are now available with both US Cup and metric measurements. By default, ckbk shows measurements as they appeared in the author’s original version, but if you would like to always see ingredient measurements converted to your preferred units, just visit the ckbk user settings page where you can now specify which units you would like to see.
Read Moreckbk co-founder Matt Cockerill speaks to Yvette Zuniga Jemison, whose IACP award-winning cookbook My South Texas Kitchen (described by the author as "a tribute to the home cooking of multiple generations of my Mexican-American family"), is now available on ckbk.
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 MoreChef Tony Bilson was at the heart of high-end cuisine in Australia for several decades, with protegés including Neil Perry and Tetsuya Wakuda. We are pleased to add to ckbk both of Bilson’s best-known cookbooks, Tony Bilson’s Recipe Book and Fine Family Cooking, each of which showcase the range and quality of his cooking, and describe how his work was inspired by the classic French chefs. In this profile, Australian food writer Roberta Muir looks at Bilson’s impact on the Australian culinary scene, and picks out a personal selection of recipes from across his illustrious career.
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 MoreA little while ago we ran a survey of ckbk users, and one of questions we asked was ‘what new feature would you most like to see added to ckbk’. The answer came through loud and clear. Conversion between metric and US measurements was easily the most popular feature request. Well – you ask, we deliver. Today we are very happy to announce the release of ckbk’s automated unit conversion feature.
Read MoreJapanese food has achieved stunning growth in its global popularity in recent years , but much of what is offered outside Japan is lacking in authenticity and it has been difficult to train in traditional Japanese cuisine without traveling to Japan. This is all set to change with the opening of the Tokyo College of Sushi & Washoku in London, and we have a special offer for chefs looking to develop their sushi skills.
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 MoreBonjour from La Bourgogne! This magnificent region of France is not just bursting with garlicky escargots, well marbled Charolais beef, robust red pinot noirs, crisp chardonnay whites, and 30 different types of fromage, it is also a rolling, rural paradise where cattle outnumber people, and quirky festivals are plentiful.
Read MoreThis new series of features from ckbk will offer a structured guide to a particular area of cooking. This first piece, with its accompanying recipe collections, provides an introduction to pastry, including shortcrust, puff, choux and hot water pastry.
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 MoreWith an updated edition of cult classic, The Parlour Café Cookbook, released on 4 July 2024, ckbk spoke to author and café queen Gillian Veal and Kitchen Press’s Emily Dewhurst about Café Cooking: From The Parlour to Cambo Gardens. The book is now available in full on ckbk.
Read MoreSalt & Shore, the new cookbook from Sammy Monsour, is the featured cookbook this month in #ckbkclub. Sammy, a Michelin award-winning Southern US chef, is also one of the chef instructors featured by our friends at Scoolinary, the online culinary academy which offers hundreds of video tutorials from top chefs and pâtissiers. Watch a free preview of Sammy’s course and save 50% on subscriptions to Scoolinary with our exclusive offer.
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.
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