“His influence on the Australian food scene was profound. He helped shape the way we eat today, through his own cooking and the ongoing influence of the generation of chefs he trained and mentored.” Roberta Muir on Tony Bilson
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Newly published, and newly added to ckbk Flavors from the Farm: Vegetable-Forward Cookery to Share with Friends & Family is not a vegetarian or vegan cookbook. But what it aims, and succeeds, in doing, is to bring the philosophy of Forts Ferry Farm in upstate New York to your kitchen.
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This week’s newsletter celebrates Yorkshire Day, and features recipes with beer, ideas for avocados, as well as Antonia Lloyd’s postcard from Burgundy and our in depth introduction to pastry. Don’t forget to check out #ckbkclub, which this month features Vedge as cookbook of the month.
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Newly added to ckbk, Vedge is perfectly described by the book’s subtitle ‘100 plates, large and small, that redefine vegetable cooking’. Philadelphia natives, and James Beard nominated chefs, Kate Jacoby and Rich Landau opened their restaurant Vedge in 2011 in Central City Philadelphia, as a place to center seasonal local ingredients and global flavors.
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We are thrilled to bring you Gjelina: Cooking from Venice, California. New to ckbk, the book is written by Gjelina’s chef Travis Lett. Filled with great photography of their Venice Beach location, the Gjelina team, and the amazing produce the chefs work with.
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We are delighted to bring to ckbk three more titles from Ivy Manning, to join her popular book Weeknight Vegetarian. Based in Portland, Oregon, food and travel writer Ivy is also a cookery teacher. And while she has experience working in many prestigious professional kitchens, her books display her expertise in imparting ease and practicality to the home cook.
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The holidays are round the corner, the sun shines and the outdoor grill has been dusted off. It’s time to get outdoors, for a barbecue or a picnic. For some great ideas for summer cooking look no further.
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American chef, restaurateur and author Sammy Monsour is known also for his political food activism. He is as likely to be in front of an audience advocating for sustainable aquaculture at the 2019 World Food Day event, as he is to be on television creating tempting modern dishes. We are thrilled to bring you newly published Salt & Shore: Recipes from the Coastal South, available now also on ckbk.
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ckbk co-founder Matthew Cockerill takes a deep dive into Japanese cooking, via cult TV show Midnight Diner, and we report back from the 2024 Guild of Food Writers awards ceremony.
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We send congratulations to Regula Yswejin and Neil Perry on their latest awards, and welcome summer produce from the garden
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Introducing Plant Feasts as June’s cookbook of the month, plus 6 of the best macaroon recipes and ideas for cooking with watercress.
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Memorial Day is an American federal holiday to honor US military who have died in service. Celebrated since 1868, since 1971 it has been designated as the last Monday each May. Memorial Day weekend – this year May 25-27 – is an annual get together that also marks the start of summer cooking and outdoor dining. It's also a long Bank Holiday weekend in the UK which means it is time to dust off the grill!
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Alongside introducing the publication of a new edition of Brew it Yourself, this week’s newsletter also includes 6 of the best refreshing summer drinks, and a selection of seasonal ideas for peas
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“When you are ill, the food you eat can be of tremendous importance... The food that arrives can make the difference between a good day and a bad day. More than that, it can also help in aiding a quicker recovery because food heals and gives us energy, the energy we need to get better.” Prue Leith. Introducing The Healthcare Chef’s Knowledge.
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As well as introducing Fantastic Fungi, the cookbook spinoff from the award-winning documentary, this week’s newsletter features three more titles newly added to ckbk — one made up of travelers tales, one focused on the food of Northern Spain, and the last a book of quick vegan recipes carrying the endorsement of Jamie Oliver, no less.
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In 1984 a young Chinese-American appeared in his first BBC television programme, a new series on Chinese cookery which, in his own words, “opened up a whole new world to the British Public.” That young man was, of course, the great Ken Hom. He thrilled viewers by cooking exciting dishes in real time and introduced British viewers to the wok – in fact his second ever programme focused on how to choose and use your wok.
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Kumud Ghandi is a food scientist, nutritionist, spice maestro, author and broadcaster, whose passion for garlic in all its sweet and pungent glory has inspired her to write The Garlic Story. Plus, rediscovering the joy of good old-fashioned baking.
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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.
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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.
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“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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