From: New York Cult Recipes

I feel like cooking...

A Passion for Preserves

Preserving makes sense. Food is precious, harvests are short, and food waste is something we all want to avoid. Potting, canning, pickling and preserving, help us make the most of a variety of vegetables, fruits and meats. These four books give you all the advice you need, on techniques, and equipment, to prepare your ingredients and enjoy them for months to come.

The Art of Preserving

The Art of Preserving

Lisa Atwood, Rebecca Courchesne and Rick Field

Making preserves and pickles has come back into fashion as cooks strive to minimize food waste and to be more sustainable in the kitchen. What’s needed with the good intentions, though, is good, solid, practical advice – and that’s what this book provides by the bushel. The authors tell you what equipment you need, explain the basics of the process, and explain how to get the flavors you want.
Home Canning and Preserving

Home Canning and Preserving

Janet Cooper

Janet Cooper reveals the secrets of trapping a season in a jar in this ode to home canning. Spiced red grape sauce, minted onion rings, and tangerine jam show off the versatility of the preservation process, and the creative possibilities are endless once you have Cooper’s basic techniques down pat.
The Complete Book of Home Preserving

The Complete Book of Home Preserving

Mary Norwak

A comprehensive beginner’s guide to bottling, freezing, drying, and preserving all kinds of fruits, vegetables, and meats. Overflowing with simple instructions using basic kitchen equipment to craft more than 250 jams, wines, cured meats, and more, this easy-to-follow guidebook is ideal for creating long-lasting delicacies.
Can It & Ferment It

Can It & Ferment It

Stephanie Thurow

This book is the result of Sally Thurlow's search for the perfect pickle to pair with a Bloody Mary. The book covers the various supplies required, water-bath canning, fermentation, hot-pack and cold-pack canning, and explains how children can get involved in the process. Recipes are divided by season – and we discover the ideal garnish for that Bloody Mary turns out to be a Pickled Brussels Sprout!

Recently added cookbooks

Recipe of the Day

Recipe of the Day

Tiramisu

The Cook's Book of Everything

Lulu Grimes

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"Tira mi su means ‘pick me up’ in Italian and this is how the dessert started life — as a nourishing dish to be eaten when feeling low. It originated in Venice, but now is popular worldwide. Tiramisu is made from sponge fingers soaked in coffee and an alcohol such as Marsala, and layered with a mascarpone cheese mixture. You can also make a fruit version, using framboise and puréed raspberries instead of Marsala or brandy and coffee." Lulu Grimes

Author spotlight

Richard Corrigan

Richard Corrigan

The Irish-born chef and restaurateur is famed for his hospitality. Corrigan grew up on a farm, and his cooking, always in tune with the seasons and firmly provenance-focused, is refreshingly down to earth for a chef whose clutch of London restaurants have earned their share of Michelin stars and critical acclaim. ‘The Richard Corrigan Cookbook,’ his debut, was published in 1999.

Emily Luchetti

Emily Luchetti

Emily Luchetti is the James Beard Award Winner for Outstanding Pastry Chef, 2004. She began her culinary career on the savory side of the kitchen in New York City after attending The New York Restaurant School. A move to San Francisco allowed her to join the opening team at Jeremiah Tower’s Stars Restaurant. After three years on the line she switched to the sweet side of the kitchen and has never looked back.

Chef Wan

Chef Wan

More commonly know as Chef Wan, Prof Datuk Redzuawan Ismail is a prominent Asian personality, chef, culinary educator and presenter. The author of more than a dozen bestselling cookbooks, he has also received multiple Gourmand World Awards. His book on ckbk, The Best of Chef Wan Volume 1: Malaysia, showcases his tireless representation of Malaysian cuisine.

Features & Stories

Consuming Passions: Chicken

Consuming Passions: Chicken

Once whilst in Malawi, Africa, I visited a local food market and my new friends chose a chicken to buy. We drove 15 miles back home with it in the back of the car, privately promising myself that I wouldn’t give it a name. As soon as we entered the shack, we slit its neck, drained the blood, plucked it, cooked it and enjoyed a delicious and hearty meal celebrating us simply being together. We ate the entire chicken, including the feet, and left only the beak….

Newsletter: Women's History Month – celebrating culinary trailblazers!

Newsletter: Women's History Month – celebrating culinary trailblazers!

At ckbk we know that there are countless women in food, cooking, writing, teaching, making the world a better and more delicious place. But in honor of both IWD and Women’s History Month, we bring a special handful of them to your attention, showing the great influence they’ve had on food throughout the ages.

Author profile: Jason Atherton

Author profile: Jason Atherton

With Maze: The Cookbook added to ckbk this week, we spoke to chef and restauranteur Jason Atherton to find out what it was like being part of a movement of chefs who fundamentally changed the way people think about food in the UK.

Newsletter: Mastering the art of cooking with fish 🐟

Newsletter: Mastering the art of cooking with fish 🐟

Chef, restaurateur, food writer, and leading light of the British food scene, Mark Hix has always had a passion for fish. Growing up on the Dorset coast, initially his focus was on catching them rather than cooking them. As a chef, and in his book Fish etc. his focus is on sustainable enjoyment of the riches the sea has to offer, and on teaching the home cook all they need to know to master any aspect of fish cookery.