With four Carluccio titles being added to ckbk this week, we look back on Antonio Carluccio’s journey from son of a stationmaster in a small Italian village to becoming the beloved “Godfather of Italian food” in the UK.
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ckbk has rapidly emerged as a valuable electronic resource for use in culinary schools, technical colleges, university programs, and even high schools.
ckbk’s vast array of recipes, background information on culinary history, in depth technical reference material and global scope have made it a valuable offering which enhances the learning experience of students. Read on to discover some of the ways ckbk is now being used in education.
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Ramona Andrews speaks to John Ash, the James Beard Award-winning cookbook author whose latest book, The Hog Island Book of Fish & Seafood, has just been added to ckbk. This book, published last year, reflects the author’s lifelong commitment to sustainable cooking and local ingredients.
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With an updated edition of cult classic, The Parlour Café Cookbook, released on 4 July 2024, ckbk spoke to author and café queen Gillian Veal and Kitchen Press’s Emily Dewhurst about Café Cooking: From The Parlour to Cambo Gardens. The book is now available in full on ckbk.
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To celebrate the debut of Fantastic Fungi: The Community Cookbook on ckbk, we chatted with chefs about their top ‘shrooms and unearthed some of our own favorite mushroom recipes.
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Christine Manfield is one of Australia’s most celebrated chefs, and we are delighted to have six of her books now available on ckbk. In this exclusive author profile for ckbk, fellow chef and author Roberta Muir speaks to Christina about her career, her restaurants, and her cookbooks.
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A Whisper of Cardamom, published this week, is available in full to ckbk subscribers. In this feature we delve into the tantalising interplay of flavour and emotion in Eleanor Ford’s enticing new book!
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They say there are two types of people in the world: Italians and those who wish they were. Despite a very Italian first name, I fall firmly into the second group.
I’ve loved Italy since I spent six weeks backpacking down the Mediterranean coast from Rome to Sicily in the early 90s, discovering cacio e pepe pasta, buffalo mozzarella, authentic cannoli and Campari soda. I love its food, wine, architecture and history, but most of all I love its people and the way they embrace life and share it with whoever happens to be nearby, most often around the table.
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Nick Malgieri, baker and former executive pastry chef at Windows on the World, is the James Beard Award-winning author of numerous bestselling cookbooks which are now available on ckbk. With the holiday season approaching, we asked Nick to share his top tips for baking successful holiday cookies.
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We caught up with the distinguished author whose writing and TV work ignited a generation's passion for authentic Indian cuisine, steering them away from the diluted British adaptations. Madhur Jaffrey's Indian Cookery is reissued this month and is offered as an à la carte launch special on ckbk.
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ckbk met with Rena Salaman, author of The Food and Cooking of Greece, to explore her favorite Greek dishes, culinary trends she finds intriguing, and her cherished childhood memories tied to Greek cuisine.
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In preparation for the publication, on 5 October, of chef Stuart Ralston’s Catalogued Ideas and Random Thoughts: A Cookbook, ckbk caught up with Ralston for a candid glimpse into his culinary world, reflecting on his innovative cookbook, personal inspirations, and the dynamic Edinburgh food scene of which he is such an integral part.
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We caught up with Samantha Clark to explore the profound influence of the original Moro cookbook, with its blend of Mediterranean, Middle Eastern and North African influences, and heard what it’s like to run a restaurant with your life and business partner.
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A charismatic and influential British celebrity chef, Keith Floyd left an indelible mark on the culinary world. ckbk caught up with some of the people who worked with and have admired him over the years to get a flavor of the flamboyant figure who set the standard for TV shows and cookery book tie-ins after he burst onto TV screens in the 1980s.
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Whether you are already a professional chef, or are training to become one, ckbk offers the material you need to develop your skills, explore different culinary specialties, and build your own style. ckbk’s virtual bookshelves offer a treasure trove of inspiration and reference material to support your cooking.
The latest cookbook to be added to ckbk, The Chefs’ Knowledge, is the result of a collaboration between The Chefs’ Forum and dozens of top chefs active in culinary education across the United Kingdom. The book includes 100 basic recipes as well as a wealth of hints and tips for any budding chef. We caught up with several of the chefs who contributed to the volume, to get their take on culinary education and the important role played by cookbooks.
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We caught up with friends and Brother Marcus co-owners Alex and Tasos to chat all things brunch and get the recipe for Tasos’ crowd-pleasing Pork Belly Pita ahead of the publication of the new cookbook from the acclaimed London restaurant.
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ckbk met with author (and photographer) Saghar Setareh to talk about her new book, Pomegranates & Artichokes, published on 4 May. Read about how she overcame extraordinary challenges to produce a unique cookbook that explores the cuisines of Iran, Italy, and “In Between” (Eastern Mediterranean and Levantine cuisine).
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Nick Malgieri is a baking expert and a true master of his craft. He has a long line of bestsellers under his belt, many of which are available now, or coming soon on ckbk. We met Malgieri to look back on an exceptional career and find out how he was able to throw off the early trauma of writing and discover his own style.
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ckbk recently added two new professional cookbooks, Professional Garde Manger by Jaclyn Pestka, Wayne Gisslen and Lou Sackett, and The Advanced Professional Pastry Chef by Bo Friberg. Here we take the opportunity to review some of the books in ckbk’s library which are aimed at chefs and chefs-in-training, and which appear on our Professional bookshelf.
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Ramona Andrews caught up with Sumayya Usmani to discuss her new title, Andaza: A Memoir of Food, Flavour and Freedom in the Pakistani Kitchen, published today. Try her Chicken Boti Tikka, Bundoo Khan Style, and get a taste for her style of “andaza”, essentially “the art of sensory cooking”.
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