From: Hong Kong Diner

I feel like cooking...

Creative Cookies

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.

The Cookiepedia

The Cookiepedia

Stacey Adimando

With playful ideas like slipping secret messages into handmade fortune cookies, templates for cookie-swap gift cards, and creative storing and packaging tricks like freezing cookie dough balls in Ball jars so they're ready to bake off on a rainy day, "The Cookiepedia" contains everything you need to take over the world, one batch of cookies at a time!
Cookies Unlimited

Cookies Unlimited

Nick Malgieri

Award-winning expert, Nick Maglieri, presents plans and methods for creating more than 350 incredible cookies, offering step-by-step instructions and colorful photographs for recipes from around the world, including classic gingersnaps, French tulles, and delicious biscotti.
The Art of the Cookie

The Art of the Cookie

Shelly Kaldunski

The recipes in this creative book give instructions on how to use a variety of cook’s equipment and tools – pastry bags, cutters, food coloring, brushes, and the like – to turn out beautiful cookies that really shine. This book’s USP is about transforming a basic cookie to an edible work of craft and artistry.
Best Holiday Cookies

Best Holiday Cookies

Marcy Goldman

Cookies for the holiday season are innately easy to love, and a collection of 13 (a ‘baker’s dozen’) of crowd-pleasers like these will never fail to hit the target. Marcy Goldman is a master baker, and following her tips–for baking with spices, making sure your cookies bake evenly without scorching, and stopping your brown sugar from going rock-hard, and more–are certain to up your baking ante.

Recently added cookbooks

Recipe of the Day

Recipe of the Day

Sweet Potato, Courgette and Feta Fritters

Brunch with Brother Marcus

Tasos Gaitanos and Alex Large

(1)

"Inspired by traditional Greek courgette fritters, this dish took us three months of trial and error to refine. Since then, it has held the top spot in the restaurants and nothing else has come close. The challenge here is to create the perfect stack and top it with a beautifully poached egg that just begs to be popped." Tasos Gaitanos and Alex Large

Author spotlight

Christine Sahadi Whelan

Christine Sahadi Whelan

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.

Robert Wemischner

Robert Wemischner

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.

Giovanna Bellia La Marca

Giovanna Bellia La Marca

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.

Features & Stories

New feature: Dark mode

New feature: Dark mode

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.

Behind the Cookbook: A Sardinian Cookbook, A Lombardian Cookbook and Wild Weed Pie

Behind the Cookbook: A Sardinian Cookbook, A Lombardian Cookbook and Wild Weed Pie

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.

Newsletter: Global cooking with Mark Bittman + Remember, remember the 5th of November

Newsletter: Global cooking with Mark Bittman + Remember, remember the 5th of November

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.