From: The Jewelled Kitchen

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Exploring North African Cuisine

North Africa includes Morocco, Eygpt, Tunisia, Libya, Algeria and Sudan, some of the world's oldest civilisations. Which means a rich history of food, with distinct and overlapping cuisines full of warmth, spice, and tradition. These books take you into spice markets and home kitchens, bringing you dishes that capture the writers' enthusiasm and knowledge for this delicious culinary region.

The North African Kitchen

The North African Kitchen

Fiona Dunlop

The North African Kitchen is the result of Fiona Dunlop's long fascination with the region where she visits eight of the best home cooks in Morocco, Tunisia, and Libya, shopping and cooking with them, and learning their favorite recipes and cooking tricks.
Taste of Morocco

Taste of Morocco

Robert Carrier

Robert Carrier loved Morocco and spent several months each year in Marrakesh and his enthusiasm for the country, its food, and its people runs through Taste of Morocco. A pioneering volume at the time, the book remains one of the best guides to the warmly-spiced cuisine of this North African country. It features soups such as harira, other local specialties including kefta and various types of tagine, and two different recipes for harissa, the addictive Moroccan red chilli paste.
The Jewelled Kitchen

The Jewelled Kitchen

Bethany Kehdy

In her debut cookbook, Bethany Kehdy explores the common threads that link the cuisines of the Middle East and North Africa, through family recipes and classic regional dishes. “I like to think of this book as an ode to the treasured dishes of the past, embracing a creative and contemporary approach,” she writes. The result: carefully written, flavor-packed recipes that demand to be cooked.
Egypt

Egypt

Suzanne Zeidy and Rawah Badrawi

This gorgeous cookbook will take you on a unique journey to explore Egypt’s magic via its rich culinary history and the rituals that surround it, with over 140 recipes thoughtfully curated from all over the country and reimagined for a modern home cook.

A Festive Spread for Rosh Hashanah

The Jewish New Year, the first of the high holidays, begins on the evening of September 11, and ends at sundown on September 13, 2025. Here are a few ideas to fuel your feast, including Rugelach, Carrot Apple Kugel, Honey Cake, and Challah Bread.

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Recipe of the Day

Recipe of the Day

Smoked Broccoli Arepa

Plant Academy: The Cookbook: Plant-based techniques & recipes for creative cooking

Lauren Lovatt

"Arepa are a traditional South American dish made of corn and enjoyed like a sandwich. These arepa use a simple, delicious corn dough, cooked and loaded with flavourful ‘pulled’ broccoli stems, smoked broccoli florets and pickled broccoli, to use all parts of the broccoli. There are quite a few elements here, but you can enjoy each element on its own, for example using the kale in a sandwich, the tahini on top of a soup or the broccoli in a stir-fry." Lauren Lovatt

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Author spotlight

Arnold Myint

Arnold Myint

Arnold Myint is a Nashville based chef, retaurateur, broadcaster and and Thai food champion. His parents opened International Market & Restaurant in 1975, their Thai restaurant, and it remains central to the Nashville food scene under his leadership. Family Thai: Bringing the Flavors of Thailand Home is his first book.

Marjorie Taylor

Marjorie Taylor

Marjorie Taylor founded The Cook's Atelier, a French cooking school, wine shop, and culinary destination, with her daughter Kendall Smith Franchini in Beaune, France in 2008. Their aim is to share their love of French food, and empower their visitors to cook with confidence. French at Heart is their cookbook, which shares that same philosophy.

Georges Blanc

Georges Blanc

Georges Blanc was born in 1943, and is the third generation to run his family restaurant in Vonnas, a business that was opened in 1872 by his grandparents. He was a finalist in the Meilleur Ouvrier de France in 1976, and was awarded his third Michelin star for the restaurant in Vonnas in 1981. His books include Ma Cuisine des Saisons.

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Features & Stories

Tales from the chopping board: How to be Egyptian Enough

Tales from the chopping board: How to be Egyptian Enough

To mark the addition to ckbk of the newly published title Egypt: Recipes and stories from an ancient land, ckbk user Omar Khafagy (now based in Toronto) shares his contribution to our Tales from the chopping board series, looking back on his Egyptian culinary heritage.

Serve it forth: an online festival of food history

Serve it forth: an online festival of food history

Saturday 17th October 2026 will see the second annual edition of the Serve it Forth online festival of food history. Food history is a key part of ckbk’s offering, with the website including cookbooks from every era, and many books devoted to the subject of food history. Below, the team behind Serve it Forth share their personal favorite historic cookbooks from ckbk’s collection.

New Feature: Nutrition information on all recipes

New Feature: Nutrition information on all recipes

We know that healthy eating and nutrition is an important consideration for many users of ckbk, and so we are very pleased to announce major new features which make nutrition information available across ckbk's entire collection of 175,000+ cookbook recipes.