Bread is not called 'the staff of life' for nothing: it's a staple in many world cultures. Real bread – the stuff made with good ingredients, time, and care – pays dividends. It tastes better, is better for you, and enhances any meal it's part of. The books in this collection will increase your appreciation of good bread, and give you the tools you need to turn out beautiful, great-tasting loaves.
Scratching your head over what to cook for the vegetarians in your life on Thanksgiving? Look no further. Here are twenty celebratory ideas for an alternative centerpiece to your meal that everyone want will to tuck into.
Curated collections from ckbk's editors
Scottish chef Roberta Hall McCarron presides of a centre of culinary excellence in Leith, with her restaurants The Little Chartroom, Eleanore and wine bar Artdern. She is well known for her TV appearances on Sunday Brunch and Great British Menu. The Changing Tides is her first book, bringing recipes from her restaurants and those she loves to cook at home.
Multi-award-winning food writer David Joachim has authored, edited or collaborated on more than 40 cookbooks. He has worked with a culinary Who's Who of chefs and food professionals, on subjects across the kitchen – from pasta, to pork to pastry.
UK based recipe developer, content creator, and cookbook author Radhika Howarth draws on her Punjabi roots and the world of cuisines within her extended family and her community in London. Her book Radikal Kitchen combines her recipes and her multicultural philosophy and influence.
Restaurateur and cookbook author Andrew Schloss is a former president of the International Association of Culinary Professionals. His articles have appeared in many publications, including The Washington Post and The Chicago Tribune, and he is the author of 12 cookbooks including Art of the Slow Cooker and Mastering the Grill.
Born and raised in Karachi, Pakistan, Niloufer Mavalvala taught her first cookery class at 17 to a group of school girls. Settled in Canada, she shares her love of cooking, and the Parsi food of her heritage, through her food blog, Niloufer's Kitchen, and her many cookbooks.
Californian chef John Ash was an early pioneer of cooking locally and seasonally, opening his first restaurant in 1980. In his award-winning cookbooks and cookery classes he has spread his philosophy of respect for the ingredient, and for food with quality and simplicity. His latest book, The Hog Island Book of Fish & Seafood was published in 2023.
Everybody loves chocolate – we couldn’t agree more! In her new book Everybody Loves Chocolate: Delicious Recipes from Around the World, Australia-born food writer Jennifer Donovan takes an enthusiastic journey through Europe, Asia Pacific, the Americas, the Middle East and Africa, gathering chocolate goodness along the way. There is a chocolate recipe here for every person and every mood.
In this third installment of our series on cooking fundamentals, Cat Black moves on to look at bread, a food that is both utterly familiar and yet endlessly diverse.
After a decade at the forefront of the Edinburgh dining scene working under Tom Kitchin, Roberta Hall-McCarron and husband Shaun opened their first venue together.
Now, with flagship The Little Chartroom, sister restaurant Eleanore, and wine bar Ardfern, they run a culinary mini-empire in the Scottish capital’s quiet outpost of Leith.
You may also know Roberta and her exceptional food from her two appearances on Great British Menu. We are extremely pleased to bring you The Changing Tides, Roberta’s first cookbook, on publication day.
ckbk has rapidly emerged as a valuable electronic resource for use in culinary schools, technical colleges, university programs, and even high schools.
ckbk’s vast array of recipes, background information on culinary history, in depth technical reference material and global scope have made it a valuable offering which enhances the learning experience of students. Read on to discover some of the ways ckbk is now being used in education.
Halloween, Diwali and bonfire night treats aplenty in the latest cookbook newsletter, plus we have two tempting baking books from Zingerman’s Bakehouse jointly featured as book of the month in #ckbkclub.
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