From: Paul Bocuse

I feel like cooking...

Get familar with French food

Food trends come and food trends go, but the allure of classic French cooking remains. Its enduring appeal is down to its variety and regional differences, as well as the focus on quality ingredients – and the importance of taking pleasure in good cooking. This collection includes titles from leading French chefs, and some of the best bistro and home-style dishes around. Bon appétit! Find more French Cookbooks on our bookshelf

French Countryside Cooking

French Countryside Cooking

Daniel Galmiche

French-born chef Daniel Galmiche’s recipes are inspired by the countryside of England’s Chiltern Hills where he lives, and the country’s forests, orchards, fields, and pastures. Classic French cooking made ultra-accessible, with a focus on simplicity and the abundance of nature.
Paul Bocuse

Paul Bocuse

Paul Bocuse

Paul Bocuse, one of the first 'celebrity chefs,' was internationally regarded for his precise approach to cooking and for championing classic French gastronomy. The recipes in this book, such as Pepper Steaks and Cherry Clafoutis, show that Bocuse could also keep things simple when he had a mind to.
Goose Fat & Garlic

Goose Fat & Garlic

Jeanne Strang

With over 200 authentic recipes, including 20 new recipes, for local specialities such as creme de noix and the famous cassoulets, Goose Fat & Garlic presents the entire repertoire of dishes from South-West France. Strang takes us chapter-by-chapter through regional delicacies, starting with the basic soup and continuing through to the various meats, fruits, desserts and wines.
The French Kitchen

The French Kitchen

Joanne Harris and Fran Warde

This book is the result of a collaboration between novelist Joanne Harris and food writer Fran Warde. Harris’s ‘culinary trilogy’ novels are famed for the delight they take in French gastronomy. The author’s love of food stems from her French grandmother, and this book brings to life many of her gran’s handed-down recipes, which readers can easily replicate in their home kitchens. The followup title, The French Market, is also now available on ckbk.

Recently added cookbooks

Recipe of the Day

Recipe of the Day

Pound Cake

Slow Cooking Beyond Meals: 45 No-Fuss Recipes That Will Make You Rethink Your Slow Cooker

Drew Maresco

"Pound cake is a densely delicious, not-too-sweet, bread-like cake. While it is often served with a glaze on top, I recently started serving it with whipped cream and strawberries, and it has quickly become my favorite way to have it. But don’t stop there; try other seasonal fruits or even top it with ice cream. Pound cake is diverse and delicious!" Drew Maresco

Author spotlight

Damien Pignolet

Damien Pignolet

Australian chef, cookbook author, and culinary educator for more than three decades, Damien Pignolet is of French heritage and based in New South Wales. His books include Salades, and French, published by Lantern.

Christine Manfield

Christine Manfield

A culinary powerhouse, Christine Manfiield is one of the founding influencers of modern Australian cuisine. Through her restaurants in London and Australia, and her global food tours, she has delighted with food from the vast range of both local and far flung locations that inspire her and drive her innovative cooking.

Luay Ghafari

Luay Ghafari

Toronto based Luay Ghafari is founder of Urban Farm and Kitchen, a seasonal garden-to-table food blog and gardening resource. An urban gardener, garden educator, consultant and recipe developer, he is passionate about garden-to-table cooking and living, and sharing his knowledge with clients and through the media.

Features & Stories

Cookbook Preview: Bold by Nisha Katona

Cookbook Preview: Bold by Nisha Katona

March 5th 2024 is publication day for Bold: Big Flavour Twists to Classic Dishes by Nisha Katona, and the book will be available to ckbk Premium Members in full from the day of publication. With Bold, Nisha sets out to (boldly) go in a new direction with innovative ingredient combinations and inspired twists on the classics. The one thing these recipes are not is understated! Ahead of next week’s publication, we have two recipes that for you can try right now as a sneak preview.

Consuming Passions: Rhubarb

Consuming Passions: Rhubarb

Long, slender sticks of vibrantly coloured, shocking Schiaparelli pink rhubarb stalks make a welcome return on the shelves of farm shops and grocers in the winter months. The arrival of forced rhubarb in January is celebrated with festivals and celebrations across Yorkshire, north England its traditional home. 

Consuming Passions: Liver

Consuming Passions: Liver

Neil Buttery is a chef and food blogger based in the North of England who specialises in British food from a historical perspective, cooking familiar favourites, forgotten dishes as well as food that has unfairly acquired a bad name. Liver certainly falls into the latter category, shunned by many otherwise adventurous cooks. These liver sceptics don’t know what they are missing…. Whether as a fine chicken liver paté or a Michelin star foie gras dish, liver can scale gastronomic heights. In this piece the author seeks to rehabilitate an ingredient which ill-deserves its reputation.