Taking time to prepare slow-cooked dishes and giving the flavours the time they need to meld and mellow is the ideal kitchen antidote to hectic modern life. The books in this collection are nothing short of inspiring, so dig into the 2,000-plus recipes. Your time will be well spent – and the results deliciously rewarding.
What better way to say "be mine" than to whip up an edible indulgence to share with the people you love. We've got recipe ideas for easy handmade confections: creamy chocolate truffles, snappy brittles, pillowy meringues, luscious caramels and more.
Curated collections from ckbk's editors
Cookbook author Jeanne Strang draws on her decades living in South West France in documenting the dishes, culinary traditions, and techniques of the region. Goosefat & Garlic is her incomparable ode to Southern French cuisine. She is co-author of several other books, including Take 5000 Eggs: Food from the Markets and Fairs of Southern France.
An important figure in the UK restaurant scene, chef Mark Hix made his name manning the stoves at The Ivy and Le Caprice, has headed up a stellar list of destination restaurants, and is now executive chef of The Groucho Club in London. He writes regularly for The Daily Telegraph, and is the author of many books that champion his take on flavorful British food.
Founder of the San Francisco Cooking School, Jodi Liano has been a cookery tutor for over 20 years. She is also a food stylist, recipe developer and author of 4 books including Perfect Panini: Mouthwatering Recipes for the World's Favorite Sandwiches.
Pastry chef, culinary educator, and consultant, Robert Wemischner is a long time baking and pastry tutor at The Los Angeles Trade Technical College. Author of four books, he has particular interest in unlocking the flavor potential within ingredients. His book The Dessert Architect breaks down the components of a successful dessert to its core elements, in order to assist the trainee pastry chef to unlock their own creativity.
Glasgow-based food writer and chef Fi Buchanan founded the city's legendary Heart Buchanan café and deli. She is the winner of a Glenfiddich Spirit of Scotland award, and has been behind the scenes on many a food TV programme, including BBC series TeenCanteen. A lifelong salad lover, her book Seasonal Salads presents one for each week of the year.
Originally from Alsace, James Beard Award-winning chef Gabriel Kreuther is now based in New York City. He opened his eponymous restaurant in the city in 2015, amongst other accolades it now holds 2 Michelin Stars. His book Gabriel Kreuther: The Spirit of Alsace, bringing together his French-Swiss-German training with his refined style, was published in 2021.
Mark Hix is one of Britain’s best known and best loved chefs; a champion of the kind of food that we truly want to eat, and with the help of his recipes we can make at home. We are thrilled at ckbk to be able to bring you all of Mark Hix’s key cookbooks over the coming weeks. They add up to a masterclass in technique, a depository of delicious ideas, and a wonderful insight into the mind of a chef whose understanding of great flavor is unsurpassed.
Cooking something special for a romantic partner is a time-honored way to make a good impression. But which dishes are most effective? With Valentine’s day just around the corner, we searched ckbk’s collection for tips, and have brought together these recommendations from food writers and chefs for desire-inducing dishes.
Whether or not the myth is true – that the Earl of Sandwich called for meat between two slices of bread in order not to disrupt his card game – the sandwich is a worldwide favorite. Given how easy they are to make, and the endless variety of breads and combinations of fillings, the challenge of a sandwich is in the choosing. We have two new books dedicated to the subject. Consider your sandwich game upped!
Taste of Morocco is the third title by the late Robert Carrier to be added to ckbk. Carrier played a pioneering role in enthusiastically advocating good food to audiences in Britain and America in the 60s, 70s and 80s, and his books sold in their millions. He spent several months each year in Marrakesh, and Morocco held a special place in his heart. To mark the appearance of Taste of Morocco on ckbk, Luke Honey remembers the chef and his influence in this author profile.
Max Halley created a storm in London’s food world with his radical rethinking of the sandwich. Trained as some of London’s best restaurants, he ditched his formal chef’s whites to open Max’s Sandwich Shop in 2014. The book which captured this entirely new take on the sandwich, written with chef pal Ben Benton, became a Sunday Times Top 10 Bestseller. As Max’s Sandwich Book comes to ckbk, we caught up with its outspoken author for his take on sandwiches and much more…
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