From: Bien Cuit

I feel like cooking...

Our Best Real Bread Books

Bread is not called 'the staff of life' for nothing: it's a staple in many world cultures. Real bread – the stuff made with good ingredients, time, and care – pays dividends. It tastes better, is better for you, and enhances any meal it's part of. The books in this collection will increase your appreciation of good bread, and give you the tools you need to turn out beautiful, great-tasting loaves.

Bien Cuit

Bien Cuit

Zachary Golper and Peter Kaminsky

In baking-speak, ‘bien cuit’ means a loaf with a characteristic mahogany crust – the sort of artisanal sourdough for which Brooklyn-based Zachary Golper has earned a solid reputation. Recipes such as his 60-hour Sourdough Loaf are for dedicated bread aficionados, and there are plenty of recipes for those looking for the next step up in their pursuit of bread-baking perfection.
Slow Dough, Real Bread

Slow Dough, Real Bread

Chris J L Young

Author Chris Young is coordinator of the influential Real Bread Campaign in the UK, which champions bread made without the use of processing aids or other artificial additives. Young clearly explains what terms such as autolyse, hydration, and pre-ferment mean, without getting too mind-bogglingly technical. Recipes are collected from some of Europe’s leading bakers. For anyone new to the joys of sourdough, this book is an unbeatable starting point – although there’s plenty here for experienced sourdough bakers, too.
Josey Baker Bread

Josey Baker Bread

Josey Baker

This book from the Vermont-born baking evangelist is designed to allay all baking fears, with carefully planned chapters that incrementally build up skills, from a basic yeasted loaf, to sourdough, to baking with spelt, rye, and kamut (as well as sweet treats). Baker is a born teacher with an infectious love of his favorite topic: making great bread.
The Pink Whisk Guide to Bread Making

The Pink Whisk Guide to Bread Making

Ruth Clemens

Ruth Clemens, finalist on BBC's 'The Great British Bake Off,' shares her 30 bread recipes which show you how to get confident with straightforward doughs, to progress to pre-ferments, and experiment with further methods. Along with clear step-by-step instructions, the recipes are crammed with tips and tricks to ensure that you'll be turning out great homemade loaves in next to no time.

Recently added cookbooks

Recipe of the Day

Recipe of the Day

Hungarian Walnut Cream Cake

Zingerman's Bakehouse

Amy Emberling

(1)

"This cake was a famous coffeehouse dessert of the Austro-Hungarian Empire in the 19th century. It was named after the Austrian prince and diplomat Paul III Anton Esterházy (the name of the baker has been forgotten). The cake has thin, soft walnut cake layers, walnut cream filling, and a distinctive decoration on top resembling the traditional French Napoleon pastry." Amy Emberling

Author spotlight

Roberta Hall McCarron

Roberta Hall McCarron

Scottish chef Roberta Hall McCarron presides of a centre of culinary excellence in Leith, with her restaurants The Little Chartroom, Eleanore and wine bar Artdern. She is well known for her TV appearances on Sunday Brunch and Great British Menu. The Changing Tides is her first book, bringing recipes from her restaurants and those she loves to cook at home.

David Joachim

David Joachim

Multi-award-winning food writer David Joachim has authored, edited or collaborated on more than 40 cookbooks. He has worked with a culinary Who's Who of chefs and food professionals, on subjects across the kitchen – from pasta, to pork to pastry.

Radhika Howarth

Radhika Howarth

UK based recipe developer, content creator, and cookbook author Radhika Howarth draws on her Punjabi roots and the world of cuisines within her extended family and her community in London. Her book Radikal Kitchen combines her recipes and her multicultural philosophy and influence.

Features & Stories

Newsletter: 🥖🍞 A guide to good bread + two newly published books – The Spice Collector's Cookbook and Everybody Loves Chocolate 🍩

Newsletter: 🥖🍞 A guide to good bread + two newly published books – The Spice Collector's Cookbook and Everybody Loves Chocolate 🍩

Everybody loves chocolate – we couldn’t agree more! In her new book Everybody Loves Chocolate: Delicious Recipes from Around the World, Australia-born food writer Jennifer Donovan takes an enthusiastic journey through Europe, Asia Pacific, the Americas, the Middle East and Africa, gathering chocolate goodness along the way. There is a chocolate recipe here for every person and every mood.

Newsletter: 👩‍🎓👨‍🎓 ckbk in education - training the next generation + Scotland’s finest on publication day!🎉

Newsletter: 👩‍🎓👨‍🎓 ckbk in education - training the next generation + Scotland’s finest on publication day!🎉

After a decade at the forefront of the Edinburgh dining scene working under Tom Kitchin, Roberta Hall-McCarron and husband Shaun opened their first venue together.

Now, with flagship The Little Chartroom, sister restaurant Eleanore, and wine bar Ardfern, they run a culinary mini-empire in the Scottish capital’s quiet outpost of Leith.

You may also know Roberta and her exceptional food from her two appearances on Great British Menu. We are extremely pleased to bring you The Changing Tides, Roberta’s first cookbook, on publication day.

A lifetime of learning: ckbk in education

A lifetime of learning: ckbk in education

ckbk has rapidly emerged as a valuable electronic resource for use in culinary schools, technical colleges, university programs, and even high schools.

ckbk’s vast array of recipes, background information on culinary history, in depth technical reference material and global scope have made it a valuable offering which enhances the learning experience of students. Read on to discover some of the ways ckbk is now being used in education.