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Fusion Cooking

Fusion cooking, in the right hands, means cherry-picking the most exciting ingredients and techniques from across different cuisines and cultures, and melding them into something new, that nonetheless makes perfect culinary sense. With these four books you are certainly in the right hands. Explore recipes and ideas that innovate and tempt from across the globe.

Chinese-ish

Joanna Hu and Rosheen Kaul

Chinese-ish celebrates the confident blending of culture and identity through food—take what you love and reject what doesn't work for you. You’ll find a bounty of inauthentic Chinese-influenced dishes from all over South-East Asia, including all the best rice and noodle dishes, wontons, and dumplings. There are plenty of tips and shortcuts to demystify any tricky-sounding techniques, and a reassuring list of pantry staples and where to find them.

Asian Flavors of Jean-Georges

Jean-Georges Vongerichten

Packed with pan-Asian ingredients given the French treatment - or at least the French sentiment - chances are you will be wanting to try the majority of the recipes in this book. The likes of crystallised tamarind candy, dried shrimp and jasmine syrup are treated with a creative flair that chef Jean-Georges Vongerichten has honed at top restaurants all around the world.

Cooking without Borders

Anita Lo

Melding and transcending cultural boundaries, fusion cuisine - when done well - proves that “there are no true borders in food.” Born of a Malaysian mother and Chinese father who left Shanghai at the start of the Cultural Revolution, with influences from her step-father’s German family, and nannies from the American South, Mexico, and Eastern Europe, Anita Lo’s food is more than just fusion. As she says “food, like language, is constantly evolving”.

Fusion

Peter Gordon

Gordon is a master of the fusion style of cooking that he helped to create and proliferate. For this book, Gordon traces his cooking style to the countries he traveled to that most influenced his cooking style – Malaysia, Australia, Japan, Spain, Turkey and the UK. The recipes are pure creative genius.

Cooking on a Budget

Looking for something tempting and satisfying to make for supper, that won't break the bank. These recipes are designed with that in mind. Try Barley Butternut Risotto or Thai-inspired Curry, for a great, affordable, weeknight meal.

Be Inspired

Curated collections from ckbk's editors

Recently added cookbooks

Midweek Roast Chicken Dinner

"Delicious and easy. Chicken has good flavor and potatoes melt in your mouth." ckbk reviewer Corissa Jesseman. "Chicken is my dad’s protein of choice. He doesn’t eat any red meat and I guess his preference for chicken rubbed off on me because I eat chicken at least twice a week. This is my go-to midweek chicken recipe, as it’s quick and easy to prepare." Zola Nene

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Author spotlight

Alex Large

Alex Large set up the first Brother Marcus restaurant with old school friend Tasos Gaitanos in 2016. Both have travelled extensively in the Eastern Mediterranean and find it a great source of culinary inspiration. Alex's training as an actor makes him a natural fit for front of house and developing their restaurants' celebrated cocktail list.

Saba Alemayoh

Born in Sudan to Ethiopian parents, restaurateur Saba arrived in Australia with her mother when she was 9 years old. She left high-school at the end of year 12, joined the army, and became an officer—she hated it but stayed for 5 years, and was among the first women in the Australian army to go into combat. Saba's latest book is a compelling read about her mother Tekebash Gebre’s life through food.

Tas Gaitanos

Tasos Gaitanos is of Cretan and Cypriot heritage. The co-owner of London restaurant Brother Marcus, his food is influenced by time spent at his eating and cooking at his family restaurant on Crete. Brunch with Brother Marcus, his first cookbook, focuses on 'Recipes from the Eastern Med.'

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Features & Stories

Newsletter: Fantastic Fusion Cuisine + Cooking well on a budget

While we all want to cook delicious healthy food for ourselves and our families, how to do so on a budget is a real issue. We have many books on ckbk that focus on good cooking for less, take a look at our bookshelf for the Frugal cook.

Newsletter: Making your Memorial Day weekend delicious + a new addition to your Mexican cookbook shelf

With Monday May 29 Memorial Day, families across the US will be gathering to attend parades, remember loved ones, and celebrate the unofficial start of summer. Like all family holidays eating together is of central importance, with an emphasis on family favorites. We have plenty of good things to suggest, dishes that your loved ones can enjoy together.

Behind the Cookbook: Zarela’s Veracruz

Zarela Martinez is one of the US’s leading authorities on Mexican cuisine and currently co-hosts the podcast Cooking in Mexican From A to Z on the Heritage Radio Network with her son Aarón Sánchez.
Zarela’s Veracruz, was published in 2001, and was accompanied by a 13-part PBS TV series. In this edited extract from the original book proposal, the author describes how she came to write about the cuisine of this region, a bustling modern area of Mexico which contrasts in many ways with Oaxaca, the subject of her previous cookbook.

Newsletter: Let’s do brunch with Brother Marcus + a warm welcome to Valentine Warner on ckbk

Celebrating publication day for Brunch with Brother Marcus, and welcoming the first of several cookbooks by British chef and presenter Valentine Warner.

Cookbook Preview: Brunch with Brother Marcus

We caught up with friends and Brother Marcus co-owners Alex and Tasos to chat all things brunch and get the recipe for Tasos’ crowd-pleasing Pork Belly Pita ahead of the publication of the new cookbook from the acclaimed London restaurant.

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