The fall is an invitation to hunker down, anticipating cosy nights in, and revelling in the season of "mists and mellow fruitfullness". In the kitchen there is still abundance of produce, the gentle joys of apples and pears, brassicas of all description and root vegetables. It might be the very finest time to bake a pie. Enjoy cooking for fall with these books full of season inspiration.
Apples and pears, blackberries and figs – these are just some of the edible riches that mark the turn from summer to fall. They're all delicious to enjoy on their own, but they're great to cook with too, and work with a variety of spices.
Curated collections from ckbk's editors
Chef and culinary consultant Anjula Devi is celebrated for her skill in bringing nuanced and bold Indian flavors and a mastery of spices to those fortunate enough to eat her food, and through her cookbooks.
Her latest book 15 Minute Indian: One-pan Recipes Using Minimal Steps & Ingredients is newly added to ckbk, and we sat down with Anjula to talk through its creation, and her journey to chef and cookbook author. It is a unique book, with its emphasis on creating maximum flavor while remaining health conscious and fitting into a busy lifestyle.
ckbk spoke to chef and culinary consultant Anjula Devi about her cookbook 15 Minute Indian which has recently been added to ckbk’s shelves. She tells us how the book ‘turns some of the rules of traditional Indian cooking on their head’ to deliver quick and easy results, with fresh flavors which make the most of the individual characteristics of traditional Indian spices.
Newly live on ckbk on publication day Egypt: Recipes and Stories from an Ancient Land is a gorgeously written book, an invitation to enter into Egyptian culinary heritage and its home kitchens, explore, try, and savor dishes from one of the world’s oldest civilizations now adapted for the modern cook.
To mark the addition to ckbk of the newly published title Egypt: Recipes and stories from an ancient land, ckbk user Omar Khafagy (now based in Toronto) shares his contribution to our Tales from the chopping board series, looking back on his Egyptian culinary heritage.
Saturday 17th October 2026 will see the second annual edition of the Serve it Forth online festival of food history. Food history is a key part of ckbk’s offering, with the website including cookbooks from every era, and many books devoted to the subject of food history. Below, the team behind Serve it Forth share their personal favorite historic cookbooks from ckbk’s collection.
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