Why aren’t the recipes for this book available on ckbk?

This book has been licensed, and will soon be available on ckbk. New books are converted and uploaded each month.

Books which are part of ckbk's collection show one of these two logos:

now available on ckbk
coming soon to ckbk

Recommended by

Karen Anderson

Writer and Blogger of Savour It All

When I lived in Boston - for grad school - I followed Jacques Pépin's weekly PBS television series, Today's Gourmet, and delighted in his warmth and approachability. He is a natural teacher - always without pretension, kind and humble - and that comes through in the recipes he shared in this cookbook and the casual friendly air of his television series. His Butterflied Grilled Leg of Lamb recipe is still my favourite way to prepare lamb and he is the number one chef I would like to meet and spend time with.

Dina Begum

Food writer

Siddiqua Kabir was the doyenne of Bangladeshi cookery. As a well-respected Food Writer, Nutritionist and TV Chef, she highlighted the traditional cuisine of Bangladesh, including lesser known regional specialities. There are recipes for many things I grew up eating, such as home-style chicken korma, egg halwa and fish dishes – a staple in Bangladeshi cuisine. The book also explains the various categories of Bangladeshi dishes such as the uniqueness of a Kalia (rich stew) to that of a Torkari (light curry).

Valentina Harris

Author and Chef

A Canadian book, written in wartime and so much a part of my childhood and the original non Italian recipes my mother taught me. The radio show that went with the book, and cooking the recipes therein, saw my mother through the very hardest times of her exile, when homesickness for Italy threatened to break her heart.

Peter Ross

Culinary librarian

Contributions from many of our best food writers make this a brilliant book for traditional British Food - particularly good on cakes and pastries. Don't be put off by the fact it comes from The Readers Digest stable it is a wonderful distillation of the best of British food.