The culinary cultures of the Indian subcontinent inspire cooks across India and far beyond, with their shared focus on spice and vibrant flavor. This quartet of books newly added to ckbk showcase the great diversity of that heritage, in authentic traditional dishes, and a wide range of recipes gleaned from across the authors' lives cooking and eating in the UK and Canada.
There are definitely more treats than tricks in this collection of Halloween recipes. None are too scary to make – and among the pumpkin dishes and sweet treats are a few cockle-warming concoctions for the young at heart.
Curated collections from ckbk's editors
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.
Amy Kaneko is an American food writer and editor. Having spent 2 years living in Japan with her Japanese husband, and learnt to cook Japanese food from her in-laws, she is on a mission to bring authentic Japanese dishes to Westerners. Her book Let's Cook Japanese Food! is the culmination of this work, and combines her love of and knowledge of these dishes.
William Woys Weaver is an American food historian, author, gardener and epicure. He has contributed to countless publications and institutions, researching and chronicling his subject, and has been the subject of many articles, including in The New York Times. His books include Pennsylvania Dutch Country Cooking, and The Christmas Cook.
Multi-award winning dessert, bakery and chocolate specialist Alice Medrich trained at the prestigious École Lenôtre in France. Her book Cocolat is named after her famous and much beloved dessert boutique, which she opened in Berkeley in 1976, and where she is credited with introducing Americans to the joy of chocolate truffles.
Trained in London, now firmly ensconsed as a leading light on the Sydney food scene, chef and restaurateur Simon Sandall has been blazing a trail through top kitchens for over 30 years. He currently runs his hosptality consultancy Sandall & Co, and his restaurant Boronia Kitchen, both in Sydney. His first book Boronia Kitchen: The Cookbook was published in 2023.
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.
Niloufer 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.
Ramona 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...
Ramona 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.
This 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.
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