With a rich diversity of ingredients and historic traditions and influences, South America is a culinary treasure trove: from asado to empanadas, from ceviche to dulce de leche, and beyond. Explore the cuisines of Chile, Brazil, Peru and Argentina with four books each devoted to the particular culinary identity of one of those countries.
This time of year is described, in the words of John Keats, as the season of "mists and mellow fruitfulness" for good reason. A huge range of fruits such as figs, grapes, pears, and apples are brilliant just now. Enjoy fall's early fruit harvest to the fullest with these sweet treats.
Curated collections from ckbk's editors
Vegan cooking is now rich in variety, via different cuisines from across the globe, and the use of all manner of cooking methods. We have three new plant-based books on ckbk, so whether you are a confirmed vegan, or just getting started, there are endless dishes to explore.
Keep track of what you have cooked with ckbk’s new I Cooked This collection. You can order the collection by the date you cooked it, by the star rating you gave the recipe, or in many other ways, so you have a full record of what you cooked when, and which dishes you enjoyed most.
‘This cookbook has been written to share the culinary journey of the Zoroastrians as they migrated from the Persian Empire to the shores of India. It summarises how Parsi food has been influenced by Persian cuisine but is distinctively different in its preparation. As the title suggests, it is just the route to an end—a beautiful way of being intertwined with different cultures while maintaining a clear identity of its own.’ Niloufer Mavalvala
Welcome back! We're now at one of the most anticipated parts of food photography, the edit. It’s where so many people think the magic happens. You’ll often hear the phrase “Oh, you can just fix that in the edit.” But I’m here to tell you: editing shouldn't be a crutch. It's not where the real magic happens. That starts in-camera. Editing is simply where we add the finishing touches. The sprinkle of sea salt. The drizzle of olive oil. A way to elevate the image, not disguise mistakes.
Max Tan is passionate about classic cookbooks and is on a mission to ensure that pioneering cookbook authors are not forgotten. In this feature, published to mark what would have been her 90th birthday, he celebrates Jennifer Brennan’s groundbreaking 1981 work, The Original Thai Cookbook, which is now available on ckbk.
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