From: Whole Bowls

I feel like cooking...

Autumnal Cookbooks

As the season turns, our thoughts turn from the bright, light and leafy to dishes that are a bit more warming, a bit more substantial, and that make the most of the abundant autumn harvest. Roots, squashes and grains come into their own. Here are four books filled with recipes to keep you going through the cooler months.

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

Guy Watson

Guy Singh-Watson and the cooks from the Riverford Organic Farmers veg box scheme aim to bring the vegetables in your veg box to life in this title, “to make a cabbage or cauliflower exciting and to prevent radicchio or romanesco from being intimidating.” Each vegetable features tips, surprising ways of serving (raw leeks, anyone?), and beautiful recipes galore.
What to Eat Now (Autumn & Winter)

What to Eat Now (Autumn & Winter)

Valentine Warner

In 'What to Eat Now - Autumn & Winter' Valentine Warner takes us on a mouth-watering journey seeking out the foods and ingredients the colder months have to offer. In this seasonal guide Valentine shows how autumn's meat, including lamb, pork, duck and partridge, is often roasted, braised or served in stews and pies.
Roots

Roots

Diane Morgan

Diane Morgan, master chef and author of more than 15 cookbooks, provides an extensive collection of recipes based on beets, carrots, horseradish, turnips, rutabaga (swede), and many more. Roots provides detailed instruction and thoughtful context, with recipes that will help you bring out the best flavors in each vegetable.
Whole Bowls

Whole Bowls

Allison Day

Grains such as amaranth, kasha, teff, and quinoa along with beans, legumes, and meat-free protein form the basis of the author’s meal-in-a-bowl recipes – recipes that emphasize “accessibility, everyday luxury, and pleasure.” Day’s Whole Bowls Formula is the key to constructing dishes that are designed to be “unfussed, unhurried and rule-free.”

Recently added cookbooks

Recipe of the Day

Recipe of the Day

Curry in a Hurry Soup

The Kick Diabetes Cookbook

Brenda Davis

(1)

"I really enjoyed the Curry in a Hurry. It is very simple to make and hardy too. I used spinach as I had no kale. In addition, I added tumeric, minced garlic, and ginger as recommended in the additions section. If you really enjoy heat, start by doubling the curry paste. I may try adding a little garam masala next time to elevate the spiciness. This is easily going to be a weekly favourite." ckbk reviewer, Derek Paauw

Author spotlight

Giovanna Bellia La Marca

Giovanna Bellia La Marca

Born in Italy, Giovanna Bellia La Marca moved to the United States aged ten. As well as writing about food and entertaining, she teaches cookery classes, and leads culinary tours in New York City. Her book Sicilian Feasts shines a spotlight on the food and culinary traditions of her native Sicily.

Michał Korkosz

Michał Korkosz

Michal Korkosz is a Polish-born chef, food writer, blogger, food photographer and author of two cookbooks, Fresh From Poland and Polish'd. His work celebrates and documents Polish food, his love of cake and croissants, and features his stunning food photography. He won the 2017 Saveur Blog award for best food photography at just 19.

Zarela Martínez

Zarela Martínez

Zarela Martinez ran her eponymous New York City restaurant between 1987 and 2011, and has worked in television and written several books, all of which celebrate the history, culture and food of her native Mexico. She was inducted into the Who's Who of of Food and Beverage in America is 2013. Her podcast Cooking Mexican Food from A to Z can be found on the Heritage Radio Network.

Features & Stories

Author Profile: Rena Salaman

Author Profile: Rena Salaman

ckbk met with Rena Salaman, author of The Food and Cooking of Greece, to explore her favorite Greek dishes, culinary trends she finds intriguing, and her cherished childhood memories tied to Greek cuisine.

Author profile: Mark Studley (author of Dirty)

Author profile: Mark Studley (author of Dirty)

Mark Studley is a self-taught chef whose over-the-top burgers and street food have won many fans (and awards). He stumbled into the business almost by chance “I got fed up with paying money for rubbish food. I thought I could do it better”, and opened the Cow N Bun burger bar in Somerset. He now works as a private chef, and Dirty is his first cookbook. The book won private chef platform YHangry’s cookbook of the year award in 2022. ckbk co-founder Matt Cockerill spoke to the chef to understand the dirty ethos.