Celebrate Bastille Day on 14 July with a culinary tour of France through four cookbooks showcasing the country's rich regional traditions and timeless techniques. From rustic bistro favourites and countryside classics to elegant charcuterie and Michelin-starred dishes, these books bring the flavours of France to your kitchen – no passport required.
Settling in to watch a sporting event, awards show, or just binge the latest must-watch show? You will need something to snack on. Nuts and nibbles, hotdogs and sliders, we have got you covered.
Curated collections from ckbk's editors
To mark the 250th anniversary of the founding of the United States of America, we invited publisher Lena Tabori to tell us the story behind Glorious American Food, the multi-award winning large format cookbook by her friend, the late Christopher Idone, which was recently added to ckbk and which celebrates the richness of America’s culinary traditions.
“The lemon is delightfully versatile. We take it for granted as we peruse the greengrocer’s shelf, and without thinking about it, we buy one or two along with a bunch of parsley—sometimes before even deciding what we might be cooking for dinner. Sometimes lemon juice is incorporated into a dish during the early stages of preparation and sometimes it is added after cooking. Even the zest is often an integral part of a recipe and should never be tossed away.”
The latest additions to ckbk include Shaun Hill's lifetime learnings as a chef, a collection of recipes for tomatoes (at their very best right now), and a guide to preparing bento boxes—the classic Japanese packed lunch!
Happy World Cup kick off day to football fans around the globe! The FIFA World Cup runs from June 11 - July 19, and is this time hosted by sixteen cities across the US, Canada and Mexico. It will be the first World Cup to be hosted by three nations, and the first to include 48 teams, rather than the previous 32. A truly global event, we anticipate viewing parties far and wide, and many an for a sport-fuelled feast.
Food writer and illustrator Elisabeth Luard holds The Guild of Food Writers coveted Lifetime Achievement Award, with some twenty books to her name, several memoirs, and a couple of novels. She is also sought after for her culinary watercolours, and is both an experienced broadcaster, and current President of The Oxford Food Symposium. Truffles, her book dedicated to the culinary gold that is the titular fungus, is as valuable on the subject and as pleasing as the truffle itself.
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