With more than its fair share of exceptional produce and exceptional cooks, Ireland is a culinary joy. Find dishes that make the most of the emerald isle's food traditions and explore its innovations, with four books from some of its most-loved chefs.
The first Sunday of Advent is the traditional time the British set to work preparing Christmas cake, Christmas pudding and mincemeat (for mince pies), all of which benefit from a few weeks of maturing (while being regularly 'fed' with spirits) in advance of the big day.
Curated collections from ckbk's editors
Chef Sean Sherman, a member of the Oglala Lakota Sioux tribe, has spent the last 30 years cooking across the US and globally, researching and promoting understanding of Native American food, culture, and history. Through his business The Sioux Chef, he works as a caterer and educator, with a mission to widen understanding of and access to indigenous ingredients. His debut book The Sioux Chef's Indigenous Kitchen, is the 2018 James Beard Award Winner: Best American Cookbook.
Clare Coghill is a Scottish Gaelic-speaking chef, who runs Café Cùil on the Isle of Skye where she grew up. She won the title of Britain's Best Home Cook on Channel 4's My Kitchen Rules. The Café Cùil Cookbook is her debut book, and shares her food and philosophy, bringing the produce and language of Skye into her kitchen.
Neven Maguire is a multi-award winning chef based in Ireland, who has been chef-patron of MacNean House and restaurant since 2001. In 2013 he launched his eponymous cookery school, to teach culinary skills to cooks of all levels. His cookbooks include The Nation's Favourite Food: 100 Best-Loved Recipes Tried, Tested, Perfected.
Madeleine Kamman (1930-2018) was a lauded French chef, restaurateur, cookbook author and cookery teacher, who moved to the US in 1960, and made a significant contribution to American understanding of French culinary tradition and technique. She was a champion of women's rights in the kitchen. Her books include The New Making of a Chef, the 1997 25th anniversary edition of her 1971 classic The Making of a Chef.
Charcutier Nicolas Verot is a member of the Verot family, whose Paris based charcuterie business spans four generations, and is famous for marrying meticulous sourcing, artisanal technique, contemporary recipes and excellence. He co-wrote French Charcuterie at Home: Terrines, Rillettes, Saucisses & Pâtés en Croûte with Gilles Verot.
Sarah Bentley is the founder of plant-based community cookery school Made in Hackney, founded in 2012 to address issues around climate change, access to food, and community cohesion. Her book We Cook Plants, extends her philosophy of health-giving, ethically sound, plant-based living, cooking and eating.

To celebrate the recent arrival of Olivia Mesquita’s book, Authentic Brazilian Home Cooking on ckbk, we asked Brazilian chef and cookbook enthusiast Luciana Corrêa to give her own perspective on the dishes at the heart of Brazilian cuisine—some national favorites, others specific to a particular region. In the first installment of this two-part feature, Luciana looks at the best of Brazil’s savory cooking.

It is always a privilege to bring you a book on publication day, and today we have two— happy publication day to Torie True, author of Seven Kitchens and Clare Coghill, author of Cafe Cuil.

Ceri Jones is a huge fan of pesto! In her contribution to ckbk’s Consuming Passions strand, the chef and cookbook author tells us how she first enjoyed pesto from a jar, but then discovered the joy of making her own, including its many regional and seasonal variations. Ceri also shows some of the multitudes of ways pesto can be used in cooking. Yes, it’s a quick and easy sauce for pasta, but it is so much more besides. So dig, out your pestle-and-mortar and let’s get pesto-ing!

Whether you are cooking up a spooky storm for Halloween , or devilish delights for a Day of the Dead celebration, we’ve got plenty of recipes to get your party started. Our collection of Dishes and Drinks for Day of the Dead Celebrations has everything you need, while Trick or Treat: Savory & Sweet Eats for Halloween gathers 32 recipes that are definitely treats.

October 31 is almost upon us—Halloween, the eve of All Hallows Day; a time to remember saints and the faithful departed. These days, Halloween overshadows the day of remembrance, with its descent into the uncanny, the creepy, and the fantastical. If you are planning celebrations for this spookiest of days, we’ve got everything you could need…
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