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The bright flavors of Thai cooking are universally popular, characterised by the heat and aromatics of fresh chillies, and a winning combination of salty, sweet, sour and umami notes alongside that heat. These four books comprise a treasure trove of guidance and recipes for your journey into Thai cuisine.
A little effort when the abundant summer herbs and vegetables are at their peak and you can capture summer in a jar. Preserve a glut of tomatoes with recipes for tomato jam, oven-dried tomatoes and even an end-of-summer green tomato relish. While giadiniera, the classic Italian pickle, uses whatever veg you have to hand, the same with English piccalilli.
Curated collections from ckbk's editors
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Mexican Corn Bread Muffins
"This ain’t ya’ Mama’s average corn bread, but it’s a version of my mama’s Mexican corn bread that I grew up eating. Hers was made in a skillet with ground beef and could be considered a meal in itself. My version is served with smoky chopped brisket topped with honey butter for a sweet and savory finish." Brandon Hurtado
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.
Founder of The Tiny Budget Cooking website, Limahl Asmall is on a mission to share recipes that bring great food within reach of all. From cooking in Edinburgh kitchens, he is now a street food chef in London. Tiny Budget Cooking: Saving Money Never Tasted So Good is his first cookbook.
‘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.
The sun is shining, the holidays mean gathering friends and family, more time to cook, and helpers at hand. No one wants to be shut up in the kitchen, and summer is the prime time to cook outside.
An open fire is our original heat source, and the most fundamental way to cook. But used, as we are, to temperature controls and precise cooking times, how do we approach the naked flame? We have two books newly added to ckbk to help you harness the capabilities of that flavor-giving heat source.
We are delighted to bring you Christine Wong’s recently published book The Vibrant Hong Kong Table: 88 Iconic Vegan Recipes From Dim Sum To Late-Night Snacks—a flavor-packed collection of dishes that pay homage to the culinary traditions of the chef’s city of origin, updated for a plant-based diet.
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