Seafood is good food – good for us, and undeniably delicious, if you know how to cook it. Seafood needs quick and simple treatment, but with a small margin of error it can intimidate. Take guidance and inspiration from the finest seafood chefs and ensure that you enjoy the ease and tasty results of seafood cookery.
For the long Easter weekend, fire up the oven, grab the spices and the mixing bowls, and try your hand at a new bake. This collection includes a sweetly spiced Easter Tea Ring, a beautifully layered Italian Easter pie, and traditional Ukrainian paska.
Curated collections from ckbk's editors
Gujerati physican, artist and cook, Sheil Shukla is based in Chicagoland Illinois. His work explores the applications of plant-based nutrition to clinical medicine. His book Plant-Based India: Nourishing Recipes Rooted in Tradition was a 2023 James Beard Book Award nominee.
Based in Boston, MA, Barbara Feldman Morse is an awarding-winning baker and lifelong baking enthusiast. Her book Madeleines: Elegant French Tea Cakes to Bake & Share takes a classic and modern approach to a bake she has been making since the 1970s.
New Yok based food writer and photographer David Bowers writes an award-winning column on grillng for Cabin Life magazine. He is the author of several books, including Bake It Like a Man and Real Irish Food.
Alabama born and bred, chef and cookbook author Kelsey Barnard Clark runs her eponymous catering company in her hometown of Dothan. A lover of Southern French cuisine, she can be seen demonstrating her culinary talents on TV and at food festivals across the US.
Australian chef, cookbook author, and culinary educator for more than three decades, Damien Pignolet is of French heritage and based in New South Wales. His books include Salades, and French, published by Lantern.
A culinary powerhouse, Christine Manfiield is one of the founding influencers of modern Australian cuisine. Through her restaurants in London and Australia, and her global food tours, she has delighted with food from the vast range of both local and far flung locations that inspire her and drive her innovative cooking.
Jeanne Strang’s Goose Fat & Garlic is arguably the classic work on the regional cooking of South-West France, and has been reprinted many times since its publication in 1991.
Today ckbk is proud to publish Magrets & Mushrooms, the long-awaited sequel to this work. The new book is the first publication in a new series of “ckbk originals”, published under ckbk’s own imprint and available in print, as a Kindle ebook, and via the ckbk app.
Jane Kelly, co-founder of Eat Your Books, joined Matt Cockerill, co-founder of ckbk, to talk about how Eat Your Books and ckbk got started, and to answer your cookbook-related questions. Watch the replay of the livestream.
British born chef Darren Purchese is Australian patisserie royalty. If you are in Australia you will know of him. If you aren’t you will certainly have heard of Australian Masterchef, the globally watched show on which his complex creations have been set as tie-breaker challenges under his watchful eye and expert guidance. Find out more about Darren’s cookbooks and some of his favorite recipes in Cat Black’s author profile.
St Patrick’s Day, March 17, is an annual opportunity to turn your thoughts towards the emerald isle. A public holiday in Ireland, a celebration of patron saint, Saint Patrick, the date has long been celebrated by Irish communities worldwide. Plus, the story behind the Sydney Seafood School.
Roberta Muir ran the Sydney Seafood School for more than a decade and during that time the school hosted a Who’s Who of top Australian and international guest chefs. In Sydney Seafood School Cookbook, Roberta brings together all the key information you need on buying and preparing fish, together with more than 90 battle-tested chef recipes.
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