7 September 2023 · Discover ckbk
Mark Hix’s column in The Telegraph held off competition from Olivia Potts and Felicity Cloake to win the recipe writing award. The judges enthused:
“Hix's recipes are both elegant and comforting, spotlighting ingredients that are vibrant in both flavour and aroma. Each recipe is introduced with illumninating facts that encourage further research
Readers will be saying ‘I want that to make that recipe’ and are sure to be inspired to cook beyond their culinary comfort zone."
To enjoy Mark Hix’s recipe and writing style, there’s no better place to start than his ckbk bookshelf where you will find nine of his cookbooks online in full.
Eleanor Ford’s previous book, Fire Islands: Recipes from Indonesia, won the GFW International Cookbook award in 2020, and its followup The Nutmeg Trail was a similar hit with the judges again this year. In their words:
“Breathtaking in scope, Ford’s paean to spice is, like the best stories, clear and focused in purpose and presentation. Judges noted that the deep research aligned with an abundant love of the subject. Recipes are clear and instructive, backed up by historical and cultural cross- reference and seasoned with pithy advice. Both design and photography are also superb
Both Ford’s books are available in full on ckbk.
The Guild of Food Writer’s Lifetime Achievement Award is described by the Guild as “our ultimate honour for someone who has made a significant and lasting impression on the food world.” Previous winners include Sri Owen, Jill Norman, Claudia Roden, Anna del Conte, Colin Spencer, Anne Willan, Darina Allen and Katie Stewart, all of whom can be found represented on ckbk.
Ken Hom’s award is fitting recognition for a tireless advocate of culinary education and communication, who has brought the delights of Asian cuisine to millions with more than 40 cookbooks and dozens of TV series.
Ken’s bookshelf on ckbk includes seven of his best books including Chinese Technique, Easy Family Dishes and The Taste of China.