Cookies, one of the first things we learn to make, and one of the best. Home-baked cookies are always better than anything shop bought. Whether you want to revisit cookie baking, or expand your cookie repertoire, these four books have all you need to master the cookie.
Pie for dinner? Why not! Dig into these savory pies when you need some hearty nutrition.
A lifelong resident of Brooklyn, New York, Christine Sahadi Whelan grew up in her family's award winning specialist food store Sahadi's. She is now the fourth generation co-owner of this treasure trove of Middle Eastern ingredients. Her book, Flavors of the Sun, compiles knowledge, understanding, advice and recipes for great Middle Eastern food.
Experienced pastry chef, culinary educator, and industry consultant, Robert Wemischner also has an eminent food writing career. His long-standing interest in the potential of ingredients and flavor pairing has resulted his fourth culinary masterwork, The Dessert Architect.
Based in New Jersey, Giovanna Bellia La Marca was born in Italy, and came to the US at the age of ten. After a twenty year career as an art and Italian teacher, she now teaches cooking classes and leads culinary tours in New York City. Her book Sicilian Feasts celebrates the food of her home region.
Based in Sydney, Australia, Italian-born chef Alessandro Pavoni champions Northern Italian food at the restaurants he runs with his Australian wife Anna. He specialises in the food of his home region, Lombardy, and celebrates the Northern Italian dishes that are less well known internationally than Southern Italian cuisine.
Sydney based cookbook author, food educator and gourmet tour guide Roberta Muir shares her passion for cooking through her website, books and newsletter. She managed Australia's largest recreational cooking school Sydney Seafood School at Sydney Fish Market from 1997 - 2021.
Founder of the tinned fish brand Fish Tales, Bart van Olphen was named "world's most sustainable seafood entrepreneur" in 2008. His cookbook Fish Tales won the 2011 Gourmand World Cookbook Award for "best sustainable cookbook". His cooking show can be found on Youtube and Instagram.
Canadian Luay Gharafi, the author of Seed to Table: A Seasonal Guide to Organically Growing, Cooking and Preserving Food at Home, joined his local Community Supported Agriculture program in 2009 and was immediately hooked. From there he went on to study in Toronto, enrolling in George Brown University's culinary arts program. In his food, fresh produce, and its cultivation, comes first.
This week we are delighted to welcome La Comida del Barrio: Latin-American Cooking in the USA to ckbk. This 2003 cookbook was the debut title from chef Aarón Sánchez, who is now known to millions in his role as a judge on the US edition of Masterchef.
Many people prefer dark mode because it is easier on the eyes, and with modern OLED screens dark mode can even extend your phone’s battery life. So we are pleased to announce that the latest release of ckbk includes full support for dark mode.
They say there are two types of people in the world: Italians and those who wish they were. Despite a very Italian first name, I fall firmly into the second group.
I’ve loved Italy since I spent six weeks backpacking down the Mediterranean coast from Rome to Sicily in the early 90s, discovering cacio e pepe pasta, buffalo mozzarella, authentic cannoli and Campari soda. I love its food, wine, architecture and history, but most of all I love its people and the way they embrace life and share it with whoever happens to be nearby, most often around the table.
When bestselling cookbook author and former New York Times columnist Mark Bittman presents you with The Best Recipes in the World: More than 1,000 International Dishes to Cook at Home, you sit up and pay attention. Newly added to ckbk, this book is the gathering of a lifetime of knowledge from one of the best in the business. With many books to his name, Bittman had long wanted to write one bringing together the very best food from around the world.
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