🔥 Try our grilling cookbooks and save 25% on ckbk membership with code BBQ25 🔥
Vegan cooking reaches to all areas of the kitchen, via different cuisines and cooking methods, as these four books show. Find plant-based recipes from British classics, to Hong Kong street foods, rethinking iconic dishes, and going plant-based with your slow cooker. Whether you are a confirmed vegan, or just getting started, there is endless variety to explore.
The right marinade, spice rub, or barbecue sauce can transform your grilled dishes, turning the ordinary into the extraordinarily good. Spice up your cooking with a classic Jerk Marinade for spare ribs, make your own Honey Bourbon BBQ Sauce, or try Korean-style Barbecued Beef Shortribs livened up with a soy, sesame, and ginger marinade.
Cajun comedian, TV presenter, and cook Justin Wilson, was the star of three hugely popular PBS cooking series, in addition to his many best selling comedy albums. His legacy includes the recipes demonstrated on his TV shows, many of which are included in The Justin Wilson Gourmet and Gourmand Cookbook.
Born and raised in Karachi, Pakistan, Niloufer Mavalvala taught her first cookery class at 17 to a group of school girls. Settled in Canada, she shares her love of cooking, and the Parsi food of her heritage, through her food blog, Niloufer's Kitchen, and her many cookbooks.
Born to a family of food entrepreneurs, Lenny Rosenberg has been following in his family's footsteps since he was seven years old. In 2023 he took on the beloved Jewish Californian bakery Bea's Bakery, with his wife Texas-born Adaeze Nwanonyiri. It's a Sweet Life is their first book, filled with the history of Bea's Bakery, and the couple's recipes of both Jewish and Nigerian heritage.
Beth Hensperger is a widely acclaimed author of over twenty cookbooks. Her books include bestsellers on baking, and those on using popular kitchen appliances. The Bread Lover's Bread Machine Cookbook recently celebrated it's 25th anniversary with an updated edition of this ever-popular market-leading book.
Derek Wolf launched website and social media account Over the Fire Cooking in 2016 with his wife Ally, in order to showcase their love of cooking over fire. Over the Fire is now a global success, connecting lovers of open air cooking and providing recipes, advice and connection. Derek's books include Flavor by Fire and Food by Fire.
Brooklyn-based cook and health coach Christine Wong has a focus on fresh and sustainable ingredients. She hosts workshops and shares her ethos through her Instagram community @conscious_cooking, and her 2024 book Vibrant Hong Kong Table: 88 Iconic Vegan Recipes from Dim Sum to Late Night Snacks.
Vegan cooking is now rich in variety, via different cuisines from across the globe, and the use of all manner of cooking methods. We have three new plant-based books on ckbk, so whether you are a confirmed vegan, or just getting started, there are endless dishes to explore.
Keep track of what you have cooked with ckbk’s new I Cooked This collection. You can order the collection by the date you cooked it, by the star rating you gave the recipe, or in many other ways, so you have a full record of what you cooked when, and which dishes you enjoyed most.
‘This cookbook has been written to share the culinary journey of the Zoroastrians as they migrated from the Persian Empire to the shores of India. It summarises how Parsi food has been influenced by Persian cuisine but is distinctively different in its preparation. As the title suggests, it is just the route to an end—a beautiful way of being intertwined with different cultures while maintaining a clear identity of its own.’ Niloufer Mavalvala
Welcome back! We're now at one of the most anticipated parts of food photography, the edit. It’s where so many people think the magic happens. You’ll often hear the phrase “Oh, you can just fix that in the edit.” But I’m here to tell you: editing shouldn't be a crutch. It's not where the real magic happens. That starts in-camera. Editing is simply where we add the finishing touches. The sprinkle of sea salt. The drizzle of olive oil. A way to elevate the image, not disguise mistakes.
Max Tan is passionate about classic cookbooks and is on a mission to ensure that pioneering cookbook authors are not forgotten. In this feature, published to mark what would have been her 90th birthday, he celebrates Jennifer Brennan’s groundbreaking 1981 work, The Original Thai Cookbook, which is now available on ckbk.
Advertisement