Burns Night, January 25, is an opportunity to celebrate Scotland's rich culinary heritage and thriving contemporary food scene. A cuisine inspired by exceptional produce and a history of artisan producers and regional specialities, from warming bakes to the finest seafood and game, there is so much to explore.
Lunar New Year, celebrated in many parts of Asia, begins with the first new moon of the lunar calendar. In 2025, celebrations start on January 29 and can last for weeks. Each culture has its own traditions centered around gathering with family and feasting foods that have symbolic importance, such as Steamed Whole Fish and Spring Rolls. Start planning your menu...
Curated collections from ckbk's editors
In our latest feature, influential Scottish chef and restaurateur Shirley Spear goes behind the cookbook on both her books—The Three Chimneys: Recipes & Reflections, and The Three Chimneys Marmalade Bible.
Plus we introduce molecular biologist turned cookbook author Nik Sharma’s latest offering, Veg-table: Recipe, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals.
40 years ago, Shirley Spear and her husband opened The Three Chimneys, a restaurant on the Isle of Skye which went on to win a Michelin star and which transformed perceptions of Scottish cooking. In this Behind the Cookbook feature, Shirley, who was the restaurants Head Chef until 2005, tells us how her interest in Scotlands culinary heritage was first awakened and how the seasonal harvest from Scotland’s fields and lochs drove the development of her menu.
“Recipes are stories. They are tales that travel through time—gifts shared with us by witnesses of bygone eras, preserving memories of times spent with family and friends.” Bruno Feldeisen
Recipes are indeed stories, and what better way to explore the world, than through the stories so generously shared by its chefs. We are thrilled to have a quartet of Canadian books newly added to ckbk, each with a generous offering of Canadian goodies to share.
Choosing wild game has so many advantages and benefits for the planet, and for you. Alongside being a sustainable choice and reducing your carbon footprint, you can enjoy tasty and versatile meals at an affordable price.
It’s easy to make swaps from your usual farmed meats to create delicious mid-week meals; choose wild venison steak over beef, pheasant or partridge instead of chicken in a curry, a rabbit ragu instead of beef mince or even a wild duck for your Sunday roast.
Chef and cookbook author Julie Jones has always baked. It was the thing she did with her mum, standing on a stool at her side, and it was the thing that helped her manage her days and emotions when her mum was diagnosed with dementia, and then later taken into care. This deeply personal journey touched others when she began to document it and share what she was going through and what she was baking. She is eloquent on the therapeutic space baking gave her:
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