From: Williams Sonoma Pizza

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Pizza For Everyone

From Neapolitan classics to wood-fired perfection, our hand-picked collection of pizza cookbooks brings world-class techniques and flavors into your kitchen. Learn from master pizzaiolos, explore global styles, and fire up your creativity.

Pizza Czar

Pizza Czar

Anthony Falco

Don’t be surprised if you want to make a lot of pizza after checking out this title. And after that maybe open a pizza joint! Anthony Falco’s book is a thorough look at all aspects of pizza-making, exploring “the three pillars of pizza” (wheat, tomato and cheese) and a brief pizza-focused tour of countries Falco has travelled to in his consultancy work. Ponder the big questions like, “does pizza have to be round?” Fun and inspiring.
Williams Sonoma Pizza

Williams Sonoma Pizza

Williams Sonoma

With an array of pizza recipes—from classics and seasonal specialties to Italian favorites and more—that will appeal to all palates, this cookbook is the ultimate go-to guide for making pizzeria-perfect pies at home. Recipes are organized by type with chapters for vegetarian options, pizzas topped with meat or cheese, different doughs—including gluten free and cauliflower—flavorful sauces, and fresh salads to round out the meal.
Wood-fired Oven Cookbook

Wood-fired Oven Cookbook

Holly Jones and David Jones

When you think of woodfired ovens, pizza is the first thing that probably springs to mind. However the Wood Fired Oven Cook Book from the team at Manna from Devon Cooking School will show you just how much you can cook in your woodfired oven. There are pizzas of course but so much more – from breads, cakes and pastries to fish, meat and vegetarian cooking, high heat cooking and long slow cooking. If you can cook it, you can cook it in your woodfired oven!
Pizza

Pizza

Pete Evans

Written by Australian celebrity chef Pete Evans, this book features more than 40 recipes for a wide variety of pizzas, from classic combinations, to modern flavors, to specialty and dessert pizzas. All of the recipes offer instructions for preparing the pizzas in the new countertop electric pizza maker as well as in a conventional oven

Our Favorite Chicken Drumstick Recipes

Chicken drumsticks are perfect for marinading, deep frying, grilling or slow cooking. Their versatility lends them to many easy dishes. Pick up a pack from your supermarket and try one of the creative recipes in our collection for a supper your family will love.

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Curated collections from ckbk's editors

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Recipe of the Day

Recipe of the Day

Sticky Toffee Bourbon Pudding

The Bacon, Butter, Bourbon and Chocolate Cookbook: Chef Bruno's Favourite Ingredients

Bruno Feldeisen

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"It might be called a pudding, but sticky toffee pudding is actually more like a cake. This is the same iconic dessert that British expats yearn for when they’re away from home, but the cheeky addition of bourbon lends it a distinctly North American accent. It is equally as enticing as the traditional version." Bruno Feldeisen

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Author spotlight

Bobby Parrish

Bobby Parrish

Home cook Bobby Parrish turned rejection into opportunity when the Food Network passed on his application, so he launched his own YouTube channel instead. Alongside his wife Dessi, Bobby began sharing healthy, flavor-packed recipes from their Chicago condo. The side project quickly grew into a full-time venture: Bobby left his finance job, Dessi quit corporate life, and together they built FlavCity, a vibrant online community of millions.

Pooja Bavishi

Pooja Bavishi

Brooklyn-based ice cream maker Pooja Bavishi is the founder and CEO of Malai, a company inspired by the flavors of South Asian spices. After starting out in urban planning and the nonprofit world, she followed a lifelong passion for desserts and launched Malai in 2015. Her inventive use of ingredients like saffron, rose and cardamom has earned wide acclaim, including a win on Food Network’s Chopped Sweets.

Roger Pizey

Roger Pizey

Roger Pizey is a renowned, world class pastry chef and baker. He trained under Albert Roux at Le Gavroche, going on to be Chef Patissier for Marco Pierre White as he ascended to three Michelin-starred status, and founding the bakery for Peyton & Byrne. His book World's Best Cakes is a collection of 250 globally inspired classic bakes.

12 Ways With Cherries

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Features & Stories

Food photography with Rupa: Part 2 – Light it Right

Food photography with Rupa: Part 2 – Light it Right

Welcome to the second installment of Food Photography with Rupa, my 7-part series for ckbk users designed to help you elevate your food visuals with confidence using just your phone.

In Part 1, we covered the essential camera settings for food photography. This time, we’re turning our attention to something I consider a real cornerstone of food photography: light.

Author Profile: Christina Pirello

Author Profile: Christina Pirello

Christina Pirello teaches whole food cooking at Walnut Hill College as well as via her web site and her Emmy-award winning PBS TV series. We just added Christina’s 2021 cookbook The Macroterranean Way to ckbk’s collection (it will soon be joined by Vegedibles, published by the author in 2023). In our latest Author Q&A, Christina shares some of the secrets behind her enduring career as a culinary educator.

A postcard from Hungary

A postcard from Hungary

Author Kerstin Rodgers is fascinated by food history and anthropology and takes frequent research trips around the world to pursue these interests. She has made several trips to Hungary, most recently to the paprika growing area of Szeged, near the Romanian border.