Pasta, an Italian culinary art, and beloved the world over. From the everyday to the ultra special, across every shape and variety, the pasta dishes in these books will up your pasta game, and give you countless new ideas for this most popular and versatile of foods.
Sometimes it's good to go back to basics and revisit the dishes that form the heart of traditional celebrations. These Thanksgiving recipes, including classic roast turkey, stuffing, gravy, and all the trimmings (and, yes, pie!), will satisfy purists and ensure all the best edible traditions are upheld, without unnecessary fuss.
Curated collections from ckbk's editors
Fred Plotkin is an expert on both Italian opera and Italian food. His regional Italian cookbooks on the cooking of Friuli-Venezia Giulia and of Liguria have already delighted users of ckbk, and we pleased to also now make available The Authentic Pasta Book, his canonical work on real Italian pasta. Below Fred recalls the journey which led to the writing and publication of this much-loved work.
Everybody loves chocolate – we couldn’t agree more! In her new book Everybody Loves Chocolate: Delicious Recipes from Around the World, Australia-born food writer Jennifer Donovan takes an enthusiastic journey through Europe, Asia Pacific, the Americas, the Middle East and Africa, gathering chocolate goodness along the way. There is a chocolate recipe here for every person and every mood.
In this third installment of our series on cooking fundamentals, Cat Black moves on to look at bread, a food that is both utterly familiar and yet endlessly diverse.
After a decade at the forefront of the Edinburgh dining scene working under Tom Kitchin, Roberta Hall-McCarron and husband Shaun opened their first venue together.
Now, with flagship The Little Chartroom, sister restaurant Eleanore, and wine bar Ardfern, they run a culinary mini-empire in the Scottish capital’s quiet outpost of Leith.
You may also know Roberta and her exceptional food from her two appearances on Great British Menu. We are extremely pleased to bring you The Changing Tides, Roberta’s first cookbook, on publication day.
ckbk has rapidly emerged as a valuable electronic resource for use in culinary schools, technical colleges, university programs, and even high schools.
ckbk’s vast array of recipes, background information on culinary history, in depth technical reference material and global scope have made it a valuable offering which enhances the learning experience of students. Read on to discover some of the ways ckbk is now being used in education.
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