Cookies are one of the first things we learn to make in the kitchen, licking the spoon of raw dough when allowed, and marvelling at the results of our endeavours not too long after. A culinary first love, but one that lasts. Cookies are easy to make, comforting to eat, don't require any particular reason or mealtime to have a place in our hearts, and are infinitely variable. Check out these four books for some delicious cookie know-how.
It's time to ditch the vanilla! Pull out your hand-cranked machines or electric churners and put these scrumptious, flavor-packed recipes to the test. From rose petal to matcha green tea to sorrel to strawberry with black pepper, these ice creams are all something special.
Curated collections from ckbk's editors
Orlando Murrin and Catherine Kurtz are both food writers who have branched out to also write fiction. Orlando’s hugely popular crime series, starring a chef detective, includes Knife Skills for Beginners, and most recently Murder Below Deck (published as May Contain Murder in the US and Canada). Catherine’s debut novel Feast (published on June 4) is the story of a girl with an extraordinary sense of taste. We caught up with the two of them to talk food, fiction, and more…
The Jewish holiday of Shavuot, celebrating the Torah, runs from May 21 to May 23. It is traditionally celebrated with dairy foods, which makes cheesecake a popular choice for dessert. Look no further than The Ultimate Cheesecake Cookbook: Recipes from Around the World for plentiful cheesecake options!
Ciril Hitz is one of the leading figures in artisan bread. Fellow baker Peter Reinhart, himself the author of several important works on this subject—and who previously taught alongside Hitz at Johnson & Wales University—calls him “a master craftsman and a true artisan”.
In this piece for our Behind the Cookbook series, the author describes how and why he wrote these books, and highlights a number of bread and pastry recipes that offer a good starting point for anyone looking to improve their bread baking skills.
Sushi expert Nick Sakagami grew up in Tokyo, then moved to Los Angeles at 21, and is the only person outside of Japan to have earned “Osakana Meister” (fish master).
We are thrilled to have his book Sushi Master: An Expert Guide to Sourcing, Making and Enjoying Sushi at Home, newly added to ckbk.
We have a trio of books hot off the press and newly added to ckbk to freshen up your outdoor mealtimes. Barbecue chef Tony Ramirez draws influence from his Cajun and Filipino heritage, which is reflected in his book Backyard BBQ with Fire and Spice. Chinese-Malay BBQ chef and restaurateur Winnie Yee has released her debut cookbook, Chinese-American Barbecue. Finally, food writer, recipe developer and BBQ expert Brad Prose has combined two of his food obsessions to create Epic BBQ Sandwiches.
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