From: Smoking Meat

I feel like cooking...

Grilling Around The World

Cooking outdoors over fire is the origin of cooking, wherever you are in the world. And everywhere has its own grill and barbecue traditions. As the days get longer and cooking al fresco is back on the menu, take inspiration from grill masters from Mexico to Japan, from South Africa to the USA.

Robata

Robata

Silla Bjerrum

Robata means 'fireside cooking', taking its name from the charcoal grill commonly used in Japan to cook skewers of fish, shellfish, meal and seasonal vegetables, which has a unique impact on flavour. This beautifully-illustrated book introduces you to the art of this Japanese cuisine and teaches you how to cook this way in your own home, whether cooking on an authentic robata grill, your own barbecue or your oven grill.
Asada

Asada

Bricia Lopez and Javier Cabral

Oaxaca authors Bricia Lopez and Javier Cabral are back with the first major cookbook about how to create asada―Mexican-style grilled meat―at home. From Lopez’s secret “michelada marinade” to game-changing salsas that will elevate any grilled meat, this cookbook is the ultimate guide to making and beginning to understand the magic of asada.
Smoking Meat

Smoking Meat

Jeff Phillips

From the creator of the world's highest-ranking website on smoking meat, comes this guide to mastering the 'low and slow' art of smoking meat, poultry and fish at home. Smoking Meat takes home smokers new and experienced step by step through the basic and finer points of 'smokeology'.
Braai the Beloved Country

Braai the Beloved Country

Jean Nel

In Braai the Beloved Country, Jean Nel shares his favourite braai recipes from 15 years of cooking, training and catering. The book contains the secrets of cooking everything from a perfect 'tjoppie' to breads and salads on that favourite South African cultural icon - the braai.

Recently added cookbooks

Recipe of the Day

Recipe of the Day

Gelato alla Stracciatella

4 Grosvenor Square

Danilo Cortellini

(2)

"Light and satisfying —everyone kept coming back for another taste…and another. The chocolate really stands out." ckbk user, Barbara Crossen

Author spotlight

Jeff Phillips

Jeff Phillips

Jeff Phillips is the creator of genre-leading website smoking-meat.com; an online forum for aspiring pitmasters, containing hundreds of recipes and tutorials. His popular newsletter, and his book Smoking Meat: The Essential Guide to Real Barbecue, contain countless tips and recipes drawn from his lifetime at the grill.

Bricia Lopez

Bricia Lopez

Bricia Lopez is a Mexican-American restaurateur, cookbook author and podcaster. Her Oaxacan restaurant Guelaguetza is in California, and she is a leading authority on Oaxacan culture and cuisine. Her books include Oaxaca, and Asada: The Art of Mexican-Style Grilling.

James Park

James Park

James Park is a food writer and recipe developer based in Brooklyn. He shares his perspective on the Korean-American experience and Korean culture on Youtube channel KA KA Studio. His debut cookbook, Chili Crisp, is a love-letter to the titular Chinese condiment.

Features & Stories

Competition: 📸 Capture the magic of cookbook recipes and win

Competition: 📸 Capture the magic of cookbook recipes and win

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!

Newsletter: 🍜 Xi’an Famous Foods from Jason Wang & a feast of noodles with Dennis Yen 🍜

Newsletter: 🍜 Xi’an Famous Foods from Jason Wang & a feast of noodles with Dennis Yen 🍜

‘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

Newsletter: 📚 A trio of books from Trish Deseine + St Patrick’s Day food aplenty ☘

Newsletter: 📚 A trio of books from Trish Deseine + St Patrick’s Day food aplenty ☘

‘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.