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From: Great British Vegan

I feel like cooking...

Creative Vegan Cookbooks

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.

Great British Vegan

Great British Vegan

Aimee Ryan

If you’re craving your favourite British comfort foods, but also want to embrace a plant-based lifestyle, then Great British Vegan is the book is for you. This unique cookbook presents delicious vegan versions of classic British dishes, from the full english and bubble and squeak to a delicious coronation chickpea salad, beer-battered tofish and chips, sticky toffee pudding or coffee and walnut cake.
Vegedibles

Vegedibles

Christina Pirello

In this book Christina Pirello asks the reader to imagine an ancient Chinese philosopher, with his depth of knowledge of how nature and food work, and their impact on humans and the planet, in the kitchen with your Italian Nonna, with her wisdom of nature, food, and nurturing. Imagine them cooking and talking together, laughing and comparing notes on food and wellness.
Vibrant Hong Kong Table

Vibrant Hong Kong Table

Christine Wong

Christine Wong's visual and sumptuous ode to Hong Kong reimagines 88 classic and iconic dishes as colorful and beautiful plant-based meals. The Vibrant Hong Kong Table celebrates many of Hong Kong’s most iconic dishes with a vegan twist.
Fresh from the Vegan Slow Cooker

Fresh from the Vegan Slow Cooker

Robin Robertson

In Fresh from the Vegan Slow Cooker, best-selling vegan and vegetarian cookbook author Robin Robertson unites her expertise on the creative use of slow cookers, her ingenuity in the kitchen, and talent for working with enticing ingredients and flavors. She provides practical guidance on how to work with different models of slow cookers, taking into account the sizes of various machines, the variety of settings they offer, and the quirks and personalities of each device.

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Author spotlight

Justin Wilson

Justin Wilson

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.

Niloufer Mavalvala

Niloufer Mavalvala

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.

Lenny Rosenberg

Lenny Rosenberg

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.

Features & Stories

New Feature: I Cooked This

New Feature: I Cooked This

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.

Newsletter: 📚Celebrating Jennifer Brennan’s pioneering Thai cookbook + Journeying along The Route to Parsi Cooking🍛

Newsletter: 📚Celebrating Jennifer Brennan’s pioneering Thai cookbook + Journeying along The Route to Parsi Cooking🍛

‘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

Food photography with Rupa: Part 6 – Edit Like a Pro (Without Overthinking It)

Food photography with Rupa: Part 6 – Edit Like a Pro (Without Overthinking It)

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.

Behind the Cookbook: The Original Thai Cookbook

Behind the Cookbook: The Original Thai Cookbook

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.