Features & Stories

This week we are delighted to add The Frozen Peas Cookbook to ckbk, ahead of the book’s print publication on 13 March 2025. Like author Samuel Goldsmith’s previous book (The Tinned Tomatoes Cookbook), the new title showcases creative ways with a familiar staple, ensuring that you are never out of ideas.  We spoke to Sam about the motivation for his two cookbooks, his work as a food editor and podcast host, and his tips for success in the kitchen.

‘If I knew you were coming I’d have baked a cake…’ As the song says, sometimes a cake is the very thing. A cake says celebration like few other foods, and baking a cake for someone always says something special. Which is why we can never have enough cake books, and are extremely excited to get baking from World’s Best Cakes: 250 Great Cakes from Raspberry Genoise to Chocolate Kugelhopf—by Roger Pizey and newly added to ckbk.

It’s peak citrus season. In this latest contribution to our Consuming Passions series, chef, food writer and fermenter Clare Heal says it’s the perfect time to make preserved lemons and shares some of her favourite ways to use them. 

One of two authors featured in this week’s newsletter, bestselling author and chronicler of rural and regional Australian food and community histories, Liz Harfull learned to cook from recipes gathered together from family and neighbours. Whether created informally and organically, or through organised collaboration, community cookbooks are at the heart of cooking culture and recipes in the South Australia that Liz grew up in.

Meanwhile, esteemed professional bread instructor Michael Kalanty honed his teaching methods over years teaching students at the artisan bread course he designed at the California Culinary Academy, and we are delighted to add a new and updated edition of his book How to Bake Sourdough Bread to ckbk.