Brilliant Brazilian cuisine from Morena Leite
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‘Combining academic knowledge with Brazilian soul, Morena developed a culinary style that is both sophisticated and deeply rooted in popular traditions. (…) She has built a name not only for her skills as a chef but also for the way she weaves gastronomy with education, art, sustainability, and social inclusion. For her, cooking is a way of communicating with the world—and her language is affection. She believes Brazilian cuisine is, above all, emotional.’ Luciana Corrêa
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The book is a heartfelt exploration of the culinary melting pot that forms contemporary Brazilian cooking, with references to its multi-cultural history, ingredients, and traditions. Morena’s holistic approach is evident throughout.
As she puts it: ‘I consider the kitchen to be a sacred place, one of union and fellowship, where culture, knowledge and flavors are safeguarded and handed over.’
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Pictured above: Cassava Rösti with Smoked Catfish from Brazil Rhythms and Recipes by Morena Leite
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ckbk partners with Le Cordon Bleu Scholarship 2025
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On July 28 the sixteen finalists were announced for Le Cordon Bleu Scholarship 2025. The finals will take place on September 8 at Le Cordon Bleu’s Bloomsbury Institute, deciding the winner of this hugely valuable opportunity and industry-leading culinary prize.
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We are proud at ckbk to be a partner of the competition, and wish the very best of luck to the finalists. All of the finalists will receive a year’s access to ckbk, and that includes of course our extensive list of books from Le Cordon Bleu.
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Our cookbook of the month for August: Tiny Budget Cooking
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‘I’m on a mission to show you that good, fresh home-cooked food is easy and fun to make, and - most importantly - can be personalized to your taste buds and lifestyle. All you need is a simple kitchen, this cookbook and the confidence to give things a go, and you’ll be feasting on delicious meals each week, all made on a tiny budget.’ Limahl Asmall
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If you’ve not joined in with our cookbook of the month before, here is how it works. We have a Facebook group called #ckbkclub, a place to chat about what you’ve made from all the cookbooks on ckbk, or ask for help in the Kitchen SOS chat. And each month we choose a cookbook for the group to focus on, encouraging members to cook from it, chat about it, and share any photos, tips, or questions they have about the recipes.
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We can’t wait to see what you make from Tiny Budget Cooking, so don’t forget to send us your pictures!
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Ingredient focus: blackberries
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The blackberry (or bramble) is from the same genus as the raspberry. Both berries are formed from a cluster of druplets around a central core, although when you pick a raspberry the druplets come away from the core, with a blackberry it remains inside.
Blackberries are a late summer treat that is much prized in Britain and Northern Europe, where berries are generally foraged and eaten fresh.
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If there are any left in the punnet by the time they make it to the kitchen—a challenge when they are at their sweet peak—they benefit from a dollop of fresh cream and a little sugar.
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Their characteristic tartness works very well in both sweet and savory dishes, with both flavor and texture standing up to most cooking methods. Try Roasted Duck with Red Wine Blackberries, bake some into this Apple and Blackberry Galette, or gather a glut of them and make Blackberry Jam to last you through ‘til winter.
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For more recipes explore these 12 Ways with Blackberries.
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6 of the best ice cream sandwiches
National Ice Cream Sandwich Day is August 2, and we wouldn’t want to be left out of the fun—who doesn’t love an ice cream sandwich! Here are six indulgent ice creams to ensure your sweet sandwich game is en pointe.
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from Everybody Loves Chocolate: Delicious recipes from around the world by Jennifer Donovan
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from Japanese Food Made Easy by Aya Nishimura
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from Street Foods by Culinary Institute of America
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from Endless Summer Cookbook by Katie Lee
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from Max’s Sandwich Book by Max Halley
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from But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It's Not All Rabbit Food, and Your Friends Will Still Come Over for Dinner by Kristy Turner
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