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Orient Express: Four Great Chinese Cookbooks at Your Fingertips

Get into the spirit of Chinese New Year! Usher in the Year of the Rat with authentic, homecooked dishes guided by recipes from some of the cuisine's most celebrated cookbook authors.

China Modern

China Modern

By Ching-He Huang

In "China Modern", Ching-He Huang explores new "fusion" influences and challenges conventional perceptions of Chinese food.

The Taste of China

The Taste of China

By Ken Hom

Legendary chef and cookbook author Ken Hom, combines a lively and informative narrative with authentic recipes within mainland China.

The Hakka Cookbook

The Hakka Cookbook

By Linda Anusasananan

Veteran food writer Linda Lau Anusasananan opens the world of Hakka cooking to Western audiences in this fascinating chronicle that traces the rustic cuisine to its roots in a history of multiple migrations.

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Author spotlight

Auguste Escoffier

Auguste Escoffier

Auguste Escoffier (1846-1935) was a hugely popular turn-of-the-century French chef and writer who helped cement the reputation of French haute cuisine as the best in the world. The creator of such famed dishes as peach melba, his book, Le Guide Culinaire, remains influential today.

Jeffrey Hamelman

Jeffrey Hamelman

Jeffrey Hamelman has been baking professionally for almost 40 years, and has taught all over the world. A certified MasterBaker, he is employee-owner of America’s oldest flour company, King Arthur Flour Co. Jeffrey’s book BREAD: A Baker’s Book of Techniques and Recipes won the Julia Child First Cookbook award in 2005.

Caroline Conran

Caroline Conran

A highly respected British cookery writer and journalist, Caroline Coran was food editor of The Sunday Times for 13 years. She is perhaps best known for the million-selling Conran Cookbook, which she produced in collaboration with her then husband Sir Terence Conran, and chef Simon Hopkinson.

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