Food television is ever popular, and we love watching our favorite chefs demonstrate their recipes for us. The books these trusted TV cooks create are filled with a careful curation of practical and tempting recipes. So cook along with Keith Floyd, Nisha Katona, Jeremy Pang or Vincent Price. The video is camera optional!
When you haven't got lots of prep time, but neither do you want to compromise on flavor, it's time to bring out the slow cooker. These dishes span the globe, but all are deeply satisfying. Try Boston Baked Beans, or Chinese Five Spice Pork Ribs. A little prep, and then supper will take care of itself.
Curated collections from ckbk's editors
Cooking and television have a long association, with viewers enjoying the opportunity to see techniques and dishes demonstrated with flair. TV chefs are welcome culinary guides, whose familiarity encourages us when we approach their cookbooks. Little wonder that when it comes to recipes, those by TV chefs are often among our favorites.
Have you ever hesitated to try a recipe because it didn’t have a photo? You’re not alone! A great image can make all the difference, offering inspiration and confidence in the kitchen. Now, you can help fill the gaps and bring classic and modern cookbooks to life by sharing your own photos – and win exciting prizes!
To celebrate the addition of Cooking Price-wise by Vincent Price to ckbk’s cookbook collection, we are pleased to offer a copy of the newly released Blu-ray edition of the associated TV series as the prize in our latest recipe photo upload competition.
‘You’re going to get the secret to several incredible bowls of noodles, but you’re also going to get a story about immigrants leaving a place called home and creating a new one, both in China and in the United States. You’re going to get recipes that showcase the malleable language of food, the transformations that take place through time and through space, and the magical powers familiar flavors have in unfamiliar environments.’ Jason Wang
‘I made a conscious decision when I started writing cookbooks not to make it into a science or an education. I wanted to stay on a level with the readers of my books, who mostly didn’t go to culinary school’. Trish Deseine
Kicking off our St Patrick’s Day celebrations we have three books from hugely popular Irish-French food writer Trish Deseine, newly added to ckbk.
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