ckbk launches digital cookbook subscription service to the professional market

Chefs and culinary professionals benefit from access to the world’s best cookbooks online
20th June 2019
ckbk

New York, USA / London, UK, 20th June 2019 / Sciad Newswireckbk, a new service providing seamless digital access to the world’s best cookbooks, today announces the launch of its offering to the professional market.

ckbk is transforming how chefs find inspiration and hone their craft. Often compared to “Spotify for Cookbooks”, ckbk’s digital subscription service offers chefs and other food professionals easy access to classic reference works and technique manuals, alongside a huge range of cookbooks which provide authoritative coverage of more than 100 national cuisines.

ckbk has already proved a hit with consumers, more than doubling its Kickstarter crowdfunding target. After being selected for the prestigious Techstars startup accelerator program in January, ckbk officially launched its consumer subscription service in March this year.

ckbk’s new professional offering will allow restaurants, corporate kitchens, catering providers and individual chefs to benefit from ckbk, with generous discounts for group subscriptions.

Matthew Cockerill, ckbk’s co-founder and CEO, said: “Cookbooks are a vital professional resource — chefs including Marco Pierre White, Alastair Little, Jeremy Lee and Giorgio Locatalli all point to cookbooks as having had a formative influence on their career. ckbk’s collection has been curated with more than 8000 recommendations from chefs and other food experts, and we are pleased to be able to support the next generation of chefs by making the best and most professionally-relevant cookbooks available online.”

ckbk’s growing online collection of licensed content already includes more than 75,000 recipes from 350 cookbooks, offering an unparalleled professional and educational resource.

Professional cookbooks available for the first time online via ckbk include the works of Escoffier and Saulnier, which offer the definitive take on classical French cuisine, and standard texts such as Professional Cooking, Professional Baking, and The Professional Pastry Chef. ckbk’s roster of licensed authors includes famous names from the US (Jeremiah Tower, Francisco Migoya, Wayne Gisslen, Nick Malgieri, James Peterson, Marcella Hazan, Paula Wolfert, David Tanis, Steven Raichlen), the UK (Rowley Leigh, Shaun Hill, Alastair Little, Gary Rhodes, Ken Hom, Keith Floyd) and the rest of the world (Alain Ducasse, Paul Bocuse, Pierre Hermé, Peter Gilmore, Liam Tomlin).

 

Quotes

“Learnings and lore from an extraordinary set of cooks, historians and restaurateurs written down over many generations - ckbk is a boon for those greedy for knowledge and hungry for tales of all things food.” Jeremy Lee, Head Chef, Quo Vadis, London

“ckbk delivers ‘Recipes That Work’ from the best cookbooks and authors. Who can beat that?” Jeremiah Tower, legendary chef and author

"The great thing about ckbk is that the recipes there have been selected by people who know cooking." Harold McGee, author, On Food and Cooking
 

Ends

For further information contact:

ckbk contact:

Matthew Cockerill, CEO, ckbk
E: matt@ckbk.com
T: +44(0)7958 440 253
 

PR contact:

Juliette Craggs / Victoria Deaner
Sciad Communications
E: ckbk@sciad.com
T: +44 (0)20 3755 0571
 

About ckbk                                           

ckbk, based in London and New York, is the ultimate digital subscription service for anyone who loves to cook. It offers instant, unlimited access from any device to the full content of hundreds of the world's best cookbooks, licensed from leading publishers. The cookbooks have been selected based on the recommendations of hundreds of leading chefs and authors.The collection is comprehensive and wide-ranging, including contemporary authors such as David Tanis, Molly Yeh, Naomi Duguid; Michelin star chefs including Alain Ducasse and Paul Bocuse, old favorites including Marcella Hazan, Paula Wolfert, Ken Hom and Keith Floyd, and culinary bibles such as Escoffier, On Food & Cooking and the Oxford Companion to Food.

 

Links

ckbk chef page: https://join.ckbk.com/chef
ckbk website: https://www.ckbk.com
ckbk app: https://app.ckbk.com/
List of books available on ckbk: https://app.ckbk.com/books

Images

Downloadable presskit including general ckbk imagery.