From: Sydney Seafood School Cookbook

I feel like cooking...

Catch of The Day

Seafood is good food – good for us, and undeniably delicious, if you know how to cook it. Seafood needs quick and simple treatment, but with a small margin of error it can intimidate. Take guidance and inspiration from the finest seafood chefs and ensure that you enjoy the ease and tasty results of seafood cookery.

Sydney Seafood School Cookbook

Sydney Seafood School Cookbook

Roberta Muir

Since 1989, Sydney Seafood School has been teaching Sydney-siders and visitors how to prepare and cook the wonderful array of seafood found in Australia’s oceans and rivers. In this book, for the first time, the School shares its wealth of tips and techniques, along with more than 80 outstanding recipes from Australia's leading chefs.
Seafood

Seafood

Le Cordon Bleu

Dive into the world of culinary excellence with "Seafood: Le Cordon Bleu Home Collection," a gastronomic voyage that explores the bountiful treasures of the ocean through the lens of Le Cordon Bleu. In this collection, the esteemed chefs of Le Cordon Bleu unveil the secrets of transforming the freshest catches into sublime dishes that celebrate the delicate flavors and textures of the sea.
For The Love Of The Sea

For The Love Of The Sea

Jenny Jefferies

In her second book, Jenny Jefferies, a vocal supporter of sustainable food production, turns her attention to what she calls “the gatekeepers of the sea.” From Shetland to the Scilly Isles, British fishers, marine scientists, and conservationists tell why they believe looking after the seas is important and explain their role in sustaining Britain’s seas. Great recipes, too.
Hook Line Sinker

Hook Line Sinker

Galton Blackiston

Hook Line Sinker is a seafood cookbook from Michelin-starred chef Galton Blackiston featuring recipes created through his lifelong love affair with fish and shellfish. The coast has long been an inspiration to self-taught chef, and his love of the region’s seafood comes thorough clearly – as does the care that he gives to his recipes. Required reading for fish lovers.

Recently added cookbooks

Recipe of the Day

Recipe of the Day

Hot cross buns

Oats in the North, Wheat from the South: The history of British Baking, savoury and sweet

Regula Ysewijn

(1)

"Today the shops sell all kinds of Hot cross buns, often the whole year round, from chocolate flavoured with chocolate bits added, to cranberries and banana. There are even Hot cross doughnuts on offer! It’s hard to say that I prefer the original, because Hot cross buns have evolved over time so it’s not clear what is original, but I will say that I enjoy the traditional version, a spiced bun dough studded with currants and candied peel, a cross added in plain pastry and a shiny egg-washed, golden-brown top – just as I remember them from my childhood travels around Britain." Regula Ysewijn

Author spotlight

Sheil Shukla

Sheil Shukla

Gujerati physican, artist and cook, Sheil Shukla is based in Chicagoland Illinois. His work explores the applications of plant-based nutrition to clinical medicine. His book Plant-Based India: Nourishing Recipes Rooted in Tradition was a 2023 James Beard Book Award nominee.

Barbara Feldman Morse

Barbara Feldman Morse

Based in Boston, MA, Barbara Feldman Morse is an awarding-winning baker and lifelong baking enthusiast. Her book Madeleines: Elegant French Tea Cakes to Bake & Share takes a classic and modern approach to a bake she has been making since the 1970s.

David Bowers

David Bowers

New Yok based food writer and photographer David Bowers writes an award-winning column on grillng for Cabin Life magazine. He is the author of several books, including Bake It Like a Man and Real Irish Food.

Features & Stories

Magrets & Mushrooms - a ckbk original

Magrets & Mushrooms - a ckbk original

Jeanne Strang’s Goose Fat & Garlic is arguably the classic work on the regional cooking of South-West France, and has been reprinted many times since its publication in 1991.
Today ckbk is proud to publish Magrets & Mushrooms, the long-awaited sequel to this work. The new book is the first publication in a new series of “ckbk originals”, published under ckbk’s own imprint and available in print, as a Kindle ebook, and via the ckbk app.

Author profile: Darren Purchese

Author profile: Darren Purchese

British born chef Darren Purchese is Australian patisserie royalty. If you are in Australia you will know of him. If you aren’t you will certainly have heard of Australian Masterchef, the globally watched show on which his complex creations have been set as tie-breaker challenges under his watchful eye and expert guidance. Find out more about Darren’s cookbooks and some of his favorite recipes in Cat Black’s author profile.