From: Hong Kong Diner

I feel like cooking...

Cookbooks for Celebrating Lunar New Year

This year Lunar New Year falls on February 17, and heralds the Year of the Fire Horse. Celebrated in countries with a lunar calendar, this important festival has feasting at the heart of it, with traditional dishes including a whole steamed fish, for abundance. Find all you need for your Lunar New Year celebrations in these four cookbooks packed with Chinese and Southeast Asian recipes.

Hong Kong Diner

Hong Kong Diner

Jeremy Pang

Hong Kong Diner is a unique cookbook, one that explores the east-meets-west diner food crossover of Hong Kong alongside its history and customs, bringing this vibrant food culture to life. Jeremy Pang's book is inspired by an exciting, unconventional place, where western sensibilities and food tastes overlap with an ancient cuisine.
Southeast Asian Flavors

Southeast Asian Flavors

Robert Danhi

Step onto the streets of Southeast Asia, get an up-close look at a food vendor’s methods, learn local culinary etiquette, examine traditional pantry items—Robert Danhi makes it all possible in Southeast Asian Flavors. With his easy-to-follow techniques and expert guidance, you can recreate over 100 dynamic, diverse dishes native to Southeast Asia and learn about the culture that birthed them.
China Modern

China Modern

Ching-He Huang

In 'China Modern,' Ching-He Huang challenges conventional perceptions of Chinese food and considers how dishes have been reinvented, drawing inspiration from Japan, Thailand, Vietnam and Europe. Her Peking Duck Sushi fuses a traditional Chinese dish with classic Japanese presentation, while her Steamed Seabass with Stir Fried Spring Onions and Chillies shows the breadth of regional Chinese cooking styles.
Breaking Bao

Breaking Bao

Clarice Lam

Breaking Bao is a culinary journey bridging gaps between Asian flavors and global techniques. It is a collection of recipes rooted in renowned chef Clarice Lam’s personal journey of self-discovery and the transformative power of embracing one’s heritage. Here are 88 approachable recipes that are firmly rooted in classical French technique but travel far and wide.

Creative Pancakes and Crêpes

In 2026, Brits will celebrate Shrove Tuesday (aka Pancake Day) on Tuesday, February 17 – the same day many other countries celebrate Mardi Gras. If you're feasting with pancakes, why not get creative with that batter? From Eleanor Ford's Golden Lace Pancakes served with a sumptuous Sumatran Lamb Korma, to Karen Morgan's dramatic layered Crêpes Mille-feuille, these recipes will give you inspiration for Pancake Day and beyond.

Don't forget that you can still enjoy Pancake Day, even if you are avoiding gluten. Check out the many recipes in our Gluten-Free pancake collection.

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Recipe of the Day

Recipe of the Day

Gochujang Pizza Rolls

Breaking Bao: 88 Bakes and Snacks from Asia and Beyond

Clarice Lam

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"When I was a kid, the only thing I wanted to eat was Totino’s pizza rolls. My favorite was the supreme flavor (which, devastatingly, they don’t make anymore): tomato sauce, sausage, green peppers, and cheese. To this day I still love pizza rolls, and when I thought about making my own version, I took the assignment very literally. Why not take shokupan and shape it like cinnamon rolls? I could picture spirals of soft bread filled with a sticky and spicy tomato sauce, thanks to the addition of gochujang, a Korean sweet chili paste. Once I brought the recipe to life, I almost gave myself vertigo by staring into the beautiful coils of mortadella, soppressata, and salame. I hope you will be just as mesmerized after making these." Clarice Lam

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Author spotlight

Ken Hom

Ken Hom

Ken Hom CBE is a chef, cookery writer and leading global authority on Chinese cuisine. In a career spanning over four decades, he has written almost 40 books, selling millions of copies, and presented several ground breaking and hugely popular television series. He has also sold over 8 million Ken Hom woks worldwide!

Anna Olson

Anna Olson

Anna Olson is a Canadian TV chef and bestselling cookbook author. Her televisions shows, including Food Network's Bake with Anna Olson, have aired in 40 countries. Her many books include Back to Baking, and Anna and Michael Olson Cook at Home, the latter written with her husband, a chef and culinary educator.

Russell van Kraayenburg

Russell van Kraayenburg

Self-proclaimed food nerd and pastry lover, writer Russell van Kraayenburg shares his love of cooking, and his mission to tempt others into the kitchen, in his journalism for titles such as Southern Living, Men's Fitness, and in his books Making Dough and Haute Dogs.

12 Ways With Rose Petals

Features & Stories

Consuming Passions: Mustard Oil

Consuming Passions: Mustard Oil

Mustard oil is to Bangladeshi food what olive oil is to Italian food. As a person of Bangladeshi origin it is almost unthinkable not to include mustard oil in my cooking repertoire and belongs to the far end of the spectrum of cooking oils—intense and bold in flavour, it has a high smoking point and also features heavily in Indian regional cooking such as Punjabi, South India and West Bengal.

Author Profile: David Thompson, author of Classic Thai Cuisine

Author Profile: David Thompson, author of Classic Thai Cuisine

Australian chef David Thompson’s critically acclaimed cookbooks on Thai cuisine, together with his hugely successful high-end Thai restaurants, have been instrumental bringing the range and diversity of Thai cuisine to an international audience. This week we are delighted to add David’s first cookbook, Classic Thai Cuisine, to ckbk’s collection. In this latest author profile, fellow Australian chef and long time friend Roberta Muir talks to David about his career, his influences, and the in depth research which has gone into his cookbooks.