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.
Cooler weather calls for heartier food: cue savory pies, warming soups, the return of root vegetables, a multitude of mushroom dishes, and seasonal squash and pumpkin served in all sorts of enticing ways.
Curated collections from ckbk's editors
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.
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 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.
Mark Studley is a private chef specialising in fun food. He was named Cookbook Writer of the Year 2023 by yhangry, for his debut Dirty: Dirty Food for your Filthy Chops. His fuss-free recipes are aimed at anyone who wants to have indulgent fun cooking and eating.
As the co-founder of Lagos boutique hotel and cultural hub Bogobiri House, Tola Akerele is a champion of Nigerian food and culture. Orishirishi is her first cookbook, and gathers precious stories and recipes from Nigerian life and heritage.
Valentine Warner trained as a portrait painter before a life in food called. He worked under the inspirational Alistair Little, before launching his own catering company and distillery. He is best known for his TV work and books, championing the best of straightforward cooking, using ingredients with respect, straight from land and field.
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.
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.
Every culture, climate and cuisine, has its version of soup. A bowl of soup is something uniquely comforting, and enjoyed by all. Both filling and nourishing, soup can be made out of almost anything, from larder scraps, to the wealth of your autumn harvest. A broth-based soup is one of the healthiest meals around.
In preparation for the publication, on 5 October, of chef Stuart Ralston’s Catalogued Ideas and Random Thoughts: A Cookbook, ckbk caught up with Ralston for a candid glimpse into his culinary world, reflecting on his innovative cookbook, personal inspirations, and the dynamic Edinburgh food scene of which he is such an integral part.
In this series of videos, produced in association with Gaggenau, Michelin-star chef Daniel Galmiche shows you how to cook dishes from his cookbook, French Countryside Cooking.
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