Dip In Brilliant is restaurateur Dipna Anand’s second cookbook, and it has recently been added to ckbk. Women In The Food Industry co-founder Mex Ibrahim spoke to Dipna about her inspiration for the recipes and the culinary adventures you will find in the book. Dip In Brilliant showcases not only delicious Punjabi delights, but also some of Dipna’s quirky recipe creations and some of her mum’s magical recipes too.
Read MoreNiloufer Mavalvala’s books have helped to bring Parsi cooking to much widespread attention. In this latest Behind the Cookbook feature, Niloufer tells ckbk about the origins of this unique style of cooking and how she came to write The Art of Parsi Cooking (just added to ckbk) and its followups.
Read MoreRamona Andrews speaks to JBF and IACP award-winning chef John Ash about his most recent book on seafood, and his passion for cooking with top-quality locally source ingredients. Plus, when it comes to curry, ckbk offers a breathtaking international selection. Celebrate National Curry Week with one of almost 5000 curry recipes on ckbk...
Read MoreRamona Andrews speaks to John Ash, the James Beard Award-winning cookbook author whose latest book, The Hog Island Book of Fish & Seafood, has just been added to ckbk. This book, published last year, reflects the author’s lifelong commitment to sustainable cooking and local ingredients.
Read MoreThis month's #ckbkclub book is Let’s Cook Japanese Food!: Everyday Recipes for Authentic Dishes by Amy Kaneko. It's a book packed with tempting approachable Japanese recipes. Over in the group we have a bonus okonomiyaki recipe from Amy Kaneko, featuring a surprising ingredient.
Read MoreIn the second feature in this ckbk series (following on from the inaugural Introduction to Pastry), Cat Black offers an overview of the culinary uses of this vital grain - “Rice 101”, if you will…
Read More“My starting-point was an investigation into the culinary legacy of nearly 800 years of Muslim Al-Andalus, therefore historical; secondly I wanted to reflect contemporary Andalucian cooking in typical restaurants; thirdly I wanted to interweave travelogue to give a sense of a personal journey across this magical, diverse land, and fourthly I needed to introduce my own story. Because why should I, an Englishwoman, be writing about Andalucia?”
Read More"Fiona Dunlop does it again and brings us a region's essence. This time it's the turn of semolina crumbs from Almeria and almond sponge cake from Antequera. She sums up southern Spain — a pivotal meeting point of religions and cultures — and avoids trends and fashion. Andaluz gives the confidence to find the area's best sun drenched dishes and cook them too." Yotam Ottolenghi
Read MoreMid-September is a time of change. Summer is still vivid in our memories. Some days still hold its warmth, the farm and garden are still bountiful. And yet winter is now on the horizon. How do we make the most of autumnal plenty, eating well for the season, and preserving some of that bounty for the sparser months to come? Focus on the current harvests, and brush up on your jam-making and pickling skills.
Read MoreAmerican pastry chef Nick Malgieri’s book, How to Bake: Complete Guide to Perfect Cakes, Cookies, Pies, Tarts, Breads, Pizzas, Muffins won a James Beard Foundation award when first published in 1995. We are pleased to add the updated Dover edition of this classic title to ckbk, where it joins an extensive bookshelf of Malgieri’s titles. In the Q & A below, republished and updated with permission, Nick tells Eat Your Books’ Jenny Hartin about the background to this, his first cookbook.
Read More“When previous generations of my family moved from Mexico into Texas they had to cook with American ingredients, however, they continued to use their Mexican culinary knowledge and techniques. This organic fusion of cooking, which is unique to the border region of Texas, is a cuisine in and of itself.” Yvette Zuniga Jemison
Read MoreWe 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 More
