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From: My Street Food Kitchen

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Bunbelievable Burger Books

Whether you’re a die-hard carnivore, a plant-based patty pro, or somewhere in between, these burger books are your golden ticket to bun bliss. From sizzling regional classics, to globally inspired creations, and bold veggie innovations, this lineup has something to satisfy every craving. Think smoky Southern stacks, tangy Caribbean twists, and beetroot brilliance. Your burger game is about to level up.

The Great American Burger Book

The Great American Burger Book

George Motz

The Great American Burger Book is the first book to showcase a wide range of regional hamburger styles and cooking methods. Author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, and deep-fry burgers based on signature recipes from around the country.
Veggie Burgers Every Which Way

Veggie Burgers Every Which Way

Lukas Volger

Goodbye, frostbitten freezer patties and mysterious faux meats. Hello, Spicy Peanut and Carrot Burgers, Chipotle Black Bean Burgers, Seitan Burgers with Mango BBQ Sauce, and even Beet "Tartare"! In this exciting new edition of his acclaimed first cookbook, Lukas Volger conjures fresh produce, beans, and grains into even more delicious veggie burgers, sliders, and sides.
Burgers

Burgers

Paul Gayler

In Burgers, Paul Gayler presents 100 delicious and imaginative burger recipes. With a selection of meat, fish and vegetarian recipes, this collection offers something for everyone, from classic favourites such as the Ultimate Burger with 'the works' and the Wolseley hamburger, to mouth-watering new recipes such as the Caribbean pork burger, the Tandoori lamb burger and the Walnut, Courgette and Millet burger.

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Author spotlight

Rogelio Garcia

Rogelio Garcia

Rogelio Garcia is the excecutive chef of Michelin-starred restautant Aura in Napa Valley, California. His debut cookbook Convivir: Modern Mexican Cuisine in California's Wine Country won the 2025 James Beard Book Award in the Restaurant and Professional category.

Christina Pirello

Christina Pirello

Christina PIrello is a TV personality, author, and healthy eating advocate. Drawing on her own experience of illness and recovery, she shares the impact of diet on health, through her long-running television series Christina Cooks, and in her many cookbooks.

Adam Byatt

Adam Byatt

Chef Adam Byatt began his career at age sixteen as an apprentice at Claridges, and has gone on to forge an empire of top London restaurants, including the Michelin-starred Trinity. His book How to Eat In, aims to imbue the home cook with ideas and confidence built on his decades in top professional kitchens.

Features & Stories

Newsletter: 🎾 What to eat for Wimbledon fortnight + the foundations of fusion cuisine from Cheong Liew 👨‍🍳

Newsletter: 🎾 What to eat for Wimbledon fortnight + the foundations of fusion cuisine from Cheong Liew 👨‍🍳

From June 30 to July 13 a corner of Southwest London draws the attention of the tennis-loving world, as the annual Wimbledon tournament plays out with all the drama and finely-honed sportsmanship of the top class game. Historically one of the key attractions of the British social season, watching Wimbledon, whether live or on the television, is also a chance to herald the start of summer with a party, or at least a glass of Pimm’s.

Food photography with Rupa: Part 4 – Camera Angles

Food photography with Rupa: Part 4 – Camera Angles

In this next step of our food photography foundations, we’re going to talk about something that’s often overlooked but makes a huge difference: Camera angles. The angle you shoot from can transform the feel of an image, and today we’re focusing on one of the most used and misused angles in food photography: the flat lay (also known as an overhead shot).

Author profile: Cheong Liew

Author profile: Cheong Liew

Cheong Liew is widely regarded as the Father of East-West Fusion Food. He’s been named one of the ‘ten hottest chefs alive’ by American Food & Wine Magazine and, in 1999, was the first Australian chef to be recognized with a Medal of the Order of Australia (OAM) for his role in “developing and influencing the style of contemporary Australian cuisine”.  We are delighted to add to ckbk both his classic cookbook My Food (1995) and its 2025 followup Inside My Food, a memoir with recipes. In this feature Cheong’s friend and fellow cookbook author Roberta Muir speaks to the chef about his recipes, food philosophy and the diverse influences on his cooking.

Newsletter: 🍗 Our spotlight on chicken + Learn from the best with Le Cordon Bleu 👨‍🍳

Newsletter: 🍗 Our spotlight on chicken + Learn from the best with Le Cordon Bleu 👨‍🍳

Chicken is universally popular, enjoyed within almost all global cuisines, and one of the most accessible and easy to prepare meats. It is likely to be something readily to hand, and frequently on the menu or supper table. Of course, each of us has our failsafe ways to cook it, our family’s favorite dishes. But we have a whole shelf of books just focused on chicken, so for a little extra inspiration, or some new ideas with a familiar ingredient, look no further.