From: The Brazilian Kitchen

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Exploring Latin American Cuisine

The great diversity of cuisines across Latin America share vibrance, and connection to local ingredients and traditions. These four books journey from Cuba to Brazil to Mexico, and into Latin communities in North America, bringing you a wealth of recipes along the way.

A Taste of Cuba

A Taste of Cuba

Cynthia Carris Alonso

American photojournalist Cynthia Carris Alonso has been traveling to Cuba for more than 25 years. Here she brings readers into Cuba’s top paladares – private eateries run from people’s kitchens. It’s here, the author says, that the soul of Cuba’s recent culinary reawakening is best experienced. Recipes have been carefully tuned to make them do-able in readers’ home kitchens.
The Brazilian Kitchen

The Brazilian Kitchen

Leticia Moreinos Schwartz

Leticia Moreinos - who spent her childhood in Rio's paradise neighbourhood Ipanema - grew up eating Caldinho de Feijao all day and drinking fresh coconut water on the beach, and was homesick for this culture when she moved to New York to work in some of the world's top restaurant kitchens. This collection of recipes offers dishes Brazilian cooking in an explosion of colour and flavour.
Claudia's Cocina

Claudia's Cocina

Claudia Sandoval

Claudia’s Cocina: A Taste of Mexico celebrates the food of MasterChef Season 6 winner, Claudia Sandoval. Claudia brought with her a cooking background strongly influenced by her family’s Mexican roots, as well as the seafood restaurant her grandparents owned when she was a child. Throughout the show she demonstrated a bright, versatile range of flavors and always made family the center of her dishes.
La Comida del Barrio

La Comida del Barrio

Aarón Sánchez

Renowned TV personality and third-generation cookbook author Aarón Sanchez shares 120 recipes embodying diverse Latino tastes in the U.S. These recipes capture everyday flavors in North American Latino neighborhoods, fusing tradition and experimentation. With accessible ingredients and helpful footnotes, Sanchez showcases Cuban, Dominican, Mexican, and other cultures, creating an immersive culinary journey across vibrant Latino communities.

Recently added cookbooks

Recipe of the Day

Recipe of the Day

Gunpowder Tofu

Sanjana Feasts: Modern vegetarian and vegan Indian recipes to feed your soul

Sanjana Modha

"A banger of a way to spice up a humble block of tofu. Roasting whole spices and daal for the gunpowder takes around 20 minutes, but it makes enough for more than a couple of batches of gunpowder tofu. You can also stir a small mound of gunpowder into hot ghee to form a spicy paste for spreading or scooping up with dosa and idli. I may be excommunicated for this, but I can’t help but enjoy gunpowder on buttered crumpets, tossed with chips (potato fries) and even sprinkled into a speedy batch of instant ramen. The world is your cannon." Sanjana Modha

Author spotlight

David Joachim

David Joachim

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.

Radhika Howarth

Radhika Howarth

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.

Andrew Schloss

Andrew Schloss

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.

Features & Stories

A lifetime of learning: ckbk in education

A lifetime of learning: ckbk in education

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.

🍁🌞 Seasonal cooking, wherever you are in the world + the culinary magnificence of dates

🍁🌞 Seasonal cooking, wherever you are in the world + the culinary magnificence of dates

Those of us in the Northern hemisphere are starting to feel the cold, and yearn for warming stews, and hearty suppers. But depending on where you are in the world, cooking for the coming season could mean a very different thing indeed. Perhaps you are just venturing outside, for grills and fresh sunshine-soaked days. Wherever you are, our trio of new books have something for you.

Author profile: Radhika Howarth (author of Radikal Kitchen)

Author profile: Radhika Howarth (author of Radikal Kitchen)

The latest ckbk author Q&A is with Radhika Howarth, whose new cookbook, Radikal Kitchen, has a unique format, following the journey of specific dishes and ingredients along the Silk Road, and other trade routes. Don’t miss a special bonus - a video showing how to make Radhika’s “radikal” version of the Indian-spiced South African classic dish, Bunny Chow.

Consuming Passions: Dates

Consuming Passions: Dates

Dates may seem like just another unexceptional dried fruit, but they are a food with a long history. In this latest contribution to the Consuming Passions series Joel Haber, a food historian specializing in Jewish food, shows the many diverse ways in which this fruit can be enjoyed.