Chicken is the world’s most versatile bird, and these four books prove it - covering everything from sustainable whole-bird cooking to chicken and egg dishes, classic recipes and lesser-known poultry. Find fresh inspiration and cook with care, flavor and flair.
What joy that early July in the UK marks the start of both the Wimbledon Tennis Championships and that domestic strawberries are also at their best! Dainty sandwiches and jugs of icy, fruit-laden Pimms are traditional tennis treats, followed by ruby-red strawberries and chilled cream. For a change, add an extra splash of color by topping with borage flowers, or try pretty Dipped Strawberries.
Curated collections from ckbk's editors
In this next step of our food photography foundations, we’re going to talk about something that’s often overlooked but makes a huge difference: Camera angles. The angle you shoot from can transform the feel of an image, and today we’re focusing on one of the most used and misused angles in food photography: the flat lay (also known as an overhead shot).
Cheong Liew is widely regarded as the Father of East-West Fusion Food. He’s been named one of the ‘ten hottest chefs alive’ by American Food & Wine Magazine and, in 1999, was the first Australian chef to be recognized with a Medal of the Order of Australia (OAM) for his role in “developing and influencing the style of contemporary Australian cuisine”. We are delighted to add to ckbk both his classic cookbook My Food (1995) and its 2025 followup Inside My Food, a memoir with recipes. In this feature Cheong’s friend and fellow cookbook author Roberta Muir speaks to the chef about his recipes, food philosophy and the diverse influences on his cooking.
Chicken is universally popular, enjoyed within almost all global cuisines, and one of the most accessible and easy to prepare meats. It is likely to be something readily to hand, and frequently on the menu or supper table. Of course, each of us has our failsafe ways to cook it, our family’s favorite dishes. But we have a whole shelf of books just focused on chicken, so for a little extra inspiration, or some new ideas with a familiar ingredient, look no further.
This Sunday, June 15, is Father’s Day, a day to take a moment and express a bit of gratitude to the men in our lives who guide us, have our backs, who we look to for love and inspiration. So, for all those who father us, thank you. And for those of you wanting to give a bit more than a hug or a phone call, we’ve got treats. You know what they say about a man’s heart and his stomach…
‘All Italians love to eat well. You do not need a lot of money to enjoy good Italian food. What you need is imagination, knowledge, a little patience for preparation and enough of a desire to live happily and healthily. This, I believe, is the Italian culinary philosophy.’ Antonio Carluccio
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