It is no exaggeration to say that Ireland boasts some of the best farm ingredients in the world. The books in this collection make the most of them, offering authentic Irish favorites such as potato cakes, Dingle pie, Irish stew and apple compôte. Plus, these books feature many Irish dishes given a modern update. From seasonal vegetarian cooking in Cork, to Michelin-style techniques, to farmhouse cooking, this collection shows the depth of what the Emerald Isle has to offer.
It’s as satisfying and filling as drinks come, but Guinness is also a worthy addition to all kinds of sweet and savory recipes. The joy of a splash of it in a meaty stew or pie is well-known, but mussels and Guinness are also a classic Irish combo. As for sweet treats, dark stout adds a welcome intensity to chocolate cake, brownies, and even sticky toffee pudding.
Curated collections from ckbk's editors
‘I made a conscious decision when I started writing cookbooks not to make it into a science or an education. I wanted to stay on a level with the readers of my books, who mostly didn’t go to culinary school’. Trish Deseine
Kicking off our St Patrick’s Day celebrations we have three books from hugely popular Irish-French food writer Trish Deseine, newly added to ckbk.
To celebrate the addition to ckbk of several cookbooks by Irish-French author Trish Deseine, and with an eye on the impending St Patrick’s Day celebrations, we spoke to Trish about her Irish roots, her love of the regional cooking of France, and some of the dishes which have meant the most to her over the years.
From March 3 to 9 it is British Pie Week, an annual opportunity to indulge in a British national obsession, the pie. There is a long history of pies in Great Britain. They have been around since the Middle Ages, with the first recorded recipes appearing in the 1300s. Originally a way to preserve meats for longer by encasing them in a paste crust, once hot-water pastry was developed the pie became a vehicle for elaborate shaping, and decoration fit for a banquet table. As ovens became more widespread, they also became part of more ordinary mealtimes. And after the arrival of the potato in Europe in the 16th century, the main meal staple ‘pie and mash’ was born.
This week we are delighted to add The Frozen Peas Cookbook to ckbk, ahead of the book’s print publication on 13 March 2025. Like author Samuel Goldsmith’s previous book (The Tinned Tomatoes Cookbook), the new title showcases creative ways with a familiar staple, ensuring that you are never out of ideas. We spoke to Sam about the motivation for his two cookbooks, his work as a food editor and podcast host, and his tips for success in the kitchen.
‘If I knew you were coming I’d have baked a cake…’ As the song says, sometimes a cake is the very thing. A cake says celebration like few other foods, and baking a cake for someone always says something special. Which is why we can never have enough cake books, and are extremely excited to get baking from World’s Best Cakes: 250 Great Cakes from Raspberry Genoise to Chocolate Kugelhopf—by Roger Pizey and newly added to ckbk.
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