Great food with minimal fuss and minimal washing up, that's wondrous indeed. These four books focus on ease and flavor, with a great range of dishes, for two, for a family, for vegetarians, on the hob or in the oven, but all just requiring that one pot. Straightforward and delicious, so get cooking!
Chicken drumsticks or chicken legs perfect for marinading, deep frying, grilling or slow cooking. Their versatility lends them to many easy dishes. Pick up a pack from your supermarket and try one of the creative recipes in our collection for a supper your family will love.
Curated collections from ckbk's editors
Highly influential and eminent chef Michel Guérard was awarded the title of Meuiller Ouvrier de France in 1958 at just 25 years old. He went on to become one of the founding fathers of "nouvelle cuisine" and in 1977 his pioneering restaurant in Eugenie-les-Bains was awarded 3 Michelin stars. He continues his role in changing perceptions around healthy cuisine through his books and at his culinary school The Institute Michel Guérard.
Cookbook author Jeanne Strang moved from the UK to South-West France in the 1960s. She spend the next 50 plus years documenting the food of the region with detail and love. Her book Goosefat & Garlic, published in 1991 is a seminal work on the region. When she died in 2023 she left the completed manuscript for its sequel, Magret & Mushrooms, now published on ckbk.
Gujerati physican, artist and cook, Sheil Shukla is based in Chicagoland Illinois. His work explores the applications of plant-based nutrition to clinical medicine. His book Plant-Based India: Nourishing Recipes Rooted in Tradition was a 2023 James Beard Book Award nominee.
Based in Boston, MA, Barbara Feldman Morse is an awarding-winning baker and lifelong baking enthusiast. Her book Madeleines: Elegant French Tea Cakes to Bake & Share takes a classic and modern approach to a bake she has been making since the 1970s.
New Yok based food writer and photographer David Bowers writes an award-winning column on grillng for Cabin Life magazine. He is the author of several books, including Bake It Like a Man and Real Irish Food.
Alabama born and bred, chef and cookbook author Kelsey Barnard Clark runs her eponymous catering company in her hometown of Dothan. A lover of Southern French cuisine, she can be seen demonstrating her culinary talents on TV and at food festivals across the US.
For me, garlic is divine, and at the centre of what I call the holy trinity of ingredients that is garlic, ginger and chillies. Few ingredients can produce flavour in so many distinct ways when cooked correctly. Nothing is more beautiful than delicately roasted garlic, simply popped into the oven whole with all the cloves still on the bulb
When you want something delicious to eat, but not a great pile of washing up, one pot cooking is hard to beat. We have two books newly added to ckbk to help. Plus Jenny Jefferies latest cookbook featuring stories from farmers and fishermen around the world, and suggestions for seasonal sorrel recipes.
Jenny Jefferies latest book expands the horizons of her work looking at farming and fishing, to take an international view, with stories and recipes from 25 producers around the world. We spoke to Jenny about how this book came about, and what she learned while bringing it together.
Have you discovered the brilliant Darren Purchese and his oh-so-tempting recipes yet? If not, now is the moment to do so. We are fortunate to have four of Darren’s books on ckbk, and were thrilled to sit down with Darren to chat about his life, career, and passion for pastry.
“Finding out that Jeanne Strang had written another exploration of southwestern French cuisine, bringing that story forward another thirty years, was like realizing that yet another present had unexpectedly materialized under the Christmas tree.”
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