From: Bountiful

I feel like cooking...

Inspired by Spice

Toasted fennel seeds simmered in a seafood stew, freshly grated nutmeg stirred into a fruit-studded muffin batter, a cardmom pod steeped in cream destined to become panna cotta...all transformative steps. Spice has the magical ability to turn an everyday food into something truly memorable. We pay homage to this alchemy by showcasing four cookbooks which celebrate the powers of spice.

Spirit & Spice

Spirit & Spice

By Ghillie Basan

Join award-winning food writer Ghillie Basan as she delves into the Scottish larder, using her knowledge of spice cookery to shine a new light on local ingredients.

Pepper

Pepper

By Christine McFadden

This evocative collection of more than 100 recipes from around the world inspires the imagination with unusual ways of using pepper.

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Author spotlight

Kathy Brennan

Kathy Brennan

Kathy Brennan is a food writer, editor and co-author, with Caroline Campion, of the cookbook Keepers. A graduate of New York's International Culinary Center and formerly a senior editor at Saveur, Kathy is a winner of the Bert Greene and James Beard Journalism Awards.

Ken Hom

Ken Hom

Ken Hom OBE is a chef, cookery writer and authority on Chinese cuisine. In a career spanning nearly four decades, he has written 36 cookbooks, selling millions of copies, and presented several hugely popular cookery series for the BBC. He has also sold over 8 million Ken Hom woks worldwide!

Greg Doyle

Greg Doyle

Recognised as one of Australia's most talented chefs, Greg Doyle was owner and executive chef at Sydney seafood institution Pier for more than 20 years. While there he won some of Australia’s top restaurant awards and, some have said, changed the way people ate fish.

16 Ways with Seville Oranges

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