Eating selectively should never inhibit your joy of cooking, or the deliciousness of your food. With these four books as your guide, it won't. Whether you are gluten free, dairy free, plant based, or whatever your combined needs, find plenty of tempting recipes to try, adapt and enjoy.
Iconic French cheeses such as Camembert, Brie, Roquefort and Comté are just wonderful to cook with - all that oozy, cheesy goodness adds a depth of flavor that can make the other ingredients even more tempting than the sum of their parts. Try Brie baked whole with garlic and herbs, Camembert muddled into a salad with marinated figs, wrapped in bacon, or breadcrumbed to make crunchy croquettes. Quelle délicieuse!
Curated collections from ckbk's editors
Happy Independence Day to all those who celebrate. The Fourth of July sees American nationals all over the world look back to that day in 1776, and the establishment of the United States of America. If you are planning your annual gathering, and want a little recipe assistance, we have all you need.
From June 30 to July 13 a corner of Southwest London draws the attention of the tennis-loving world, as the annual Wimbledon tournament plays out with all the drama and finely-honed sportsmanship of the top class game. Historically one of the key attractions of the British social season, watching Wimbledon, whether live or on the television, is also a chance to herald the start of summer with a party, or at least a glass of Pimm’s.
In this next step of our food photography foundations, we’re going to talk about something that’s often overlooked but makes a huge difference: Camera angles. The angle you shoot from can transform the feel of an image, and today we’re focusing on one of the most used and misused angles in food photography: the flat lay (also known as an overhead shot).
Cheong Liew is widely regarded as the Father of East-West Fusion Food. He’s been named one of the ‘ten hottest chefs alive’ by American Food & Wine Magazine and, in 1999, was the first Australian chef to be recognized with a Medal of the Order of Australia (OAM) for his role in “developing and influencing the style of contemporary Australian cuisine”. We are delighted to add to ckbk both his classic cookbook My Food (1995) and its 2025 followup Inside My Food, a memoir with recipes. In this feature Cheong’s friend and fellow cookbook author Roberta Muir speaks to the chef about his recipes, food philosophy and the diverse influences on his cooking.
Chicken is universally popular, enjoyed within almost all global cuisines, and one of the most accessible and easy to prepare meats. It is likely to be something readily to hand, and frequently on the menu or supper table. Of course, each of us has our failsafe ways to cook it, our family’s favorite dishes. But we have a whole shelf of books just focused on chicken, so for a little extra inspiration, or some new ideas with a familiar ingredient, look no further.
Advertisement
