From: Oats in the North, Wheat from the South

I feel like cooking...

The Best of Baking

There are few kitchen tasks more satisfying than baking, few things more delicious than something baked. And the comfort and joy of those smells emanating from your own oven, the bread, cake, pie or cookie eaten directly from it, are unsurpassed. These four books bring all you need to master your oven, from the simplest cookie, to the elaborate and unexpected. Let's bake!

Baker Bettie's Better Baking Book

Baker Bettie's Better Baking Book

Kristin Hoffman

Chicago-based chef and educator Kristin Hoffman (aka Baker Bettie) puts a firm emphasis on teaching home bakers the core skills they need, based on sound science. Hoffman carefully explains the ‘how’ as well as the ‘why.’ It also helps that her recipes – such as Boston Cream Pie, Cinnamon Rolls, and Strawberry Shortcakes – are indulgent and fun. “Use this book to celebrate the joy of baking,” says Hoffman, which pretty much sums it up.
Mark Hix on Baking

Mark Hix on Baking

Mark Hix

Mark Hix is one of Britain's most well-known chefs, writes a regular column on cooking for the Daily Telegraph and is also a passionate baker. Mark Hix on Baking delivers a tempting range of recipes, both sweet and savoury. There are chapters on breads, cakes, cookies, pies and tarts, but also chapters on meat, fish, and vegetables cooked in the oven, too, such as Red Mullet en Papillote and Veal Baked in Hay.
Bad Girl Bakery

Bad Girl Bakery

Jeni Iannetta

A book that delights in the joys of baking, from Everyday Treats (brownies, muffins, cookies) to Not-So-Everyday-Treats (loaf cakes, tarts, giant chocolate chip cookies) – there’s even a chapter on Cake For Breakfast. Recipes are made with the home baker in mind and hit just the right balance between do-able and aspirational.
Oats in the North, Wheat from the South

Oats in the North, Wheat from the South

Regula Ysewijn

Regula Ysewijn is a keen observer of British foodways, noting historic class differences in the type of bread people have eaten, and the rituals and rules of afternoon tea. She has a deep love for and knowledge of Britain’s food and history that is infectious. With recipes for Yorkshire Fat Rascals and Cornish Saffron Buns, the book is a joy to cook from, as well as fascinating to read.

Recently added cookbooks

Recipe of the Day

Recipe of the Day

Ruby Wraps

Meat Free Mowgli

Nisha Katona

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"The Mowgli Ruby Wrap is always a winner in our restaurants. Soft chapatis are loaded with our delicious tandoori paneer, baby leaf greens and crunchy onions, and generously drizzled with tamarind chutney and a sweet spiced yogurt. You can really go to town on the chutneys if you like – Nisha’s Green Chutney also brings a fresh spike of flavour to this, as would any of the raitas." Nisha Katona

Author spotlight

Mark Hix

Mark Hix

An important figure in the UK restaurant scene, chef Mark Hix made his name manning the stoves at The Ivy and Le Caprice, has headed up a stellar list of destination restaurants, and is now executive chef of The Groucho Club in London. He writes regularly for The Daily Telegraph, and is the author of many books that champion his take on flavorful British food.

Jodi Liano

Jodi Liano

Founder of the San Francisco Cooking School, Jodi Liano has been a cookery tutor for over 20 years. She is also a food stylist, recipe developer and author of 4 books including Perfect Panini: Mouthwatering Recipes for the World's Favorite Sandwiches.

Robert Wemischner

Robert Wemischner

Pastry chef, culinary educator, and consultant, Robert Wemischner is a long time baking and pastry tutor at The Los Angeles Trade Technical College. Author of four books, he has particular interest in unlocking the flavor potential within ingredients. His book The Dessert Architect breaks down the components of a successful dessert to its core elements, in order to assist the trainee pastry chef to unlock their own creativity.

Features & Stories

Newsletter: Mark Hix bakes, Ottolenghi for 99p + Robert Carrier on Morocco

Newsletter: Mark Hix bakes, Ottolenghi for 99p + Robert Carrier on Morocco

Mark Hix is one of Britain’s best known and best loved chefs; a champion of the kind of food that we truly want to eat, and with the help of his recipes we can make at home. We are thrilled at ckbk to be able to bring you all of Mark Hix’s key cookbooks over the coming weeks. They add up to a masterclass in technique, a depository of delicious ideas, and a wonderful insight into the mind of a chef whose understanding of great flavor is unsurpassed.

Dishes for Valentine Seduction

Dishes for Valentine Seduction

Cooking something special for a romantic partner is a time-honored way to make a good impression. But which dishes are most effective? With Valentine’s day just around the corner, we searched ckbk’s collection for tips, and have brought together these recommendations from food writers and chefs for desire-inducing dishes.

Newsletter: Scrumptious sandwiches 🥪 + substantial hotpots for winter nights

Newsletter: Scrumptious sandwiches 🥪 + substantial hotpots for winter nights

Whether or not the myth is true – that the Earl of Sandwich called for meat between two slices of bread in order not to disrupt his card game – the sandwich is a worldwide favorite. Given how easy they are to make, and the endless variety of breads and combinations of fillings, the challenge of a sandwich is in the choosing. We have two new books dedicated to the subject. Consider your sandwich game upped!

Author profile: Robert Carrier

Author profile: Robert Carrier

Taste of Morocco is the third title by the late Robert Carrier to be added to ckbk. Carrier played a pioneering role in enthusiastically advocating good food to audiences in Britain and America in the 60s, 70s and 80s, and his books sold in their millions. He spent several months each year in Marrakesh, and Morocco held a special place in his heart. To mark the appearance of Taste of Morocco on ckbk, Luke Honey remembers the chef and his influence in this author profile.

Author profile: Max Halley, author of Max's Sandwich Book

Author profile: Max Halley, author of Max's Sandwich Book

Max Halley created a storm in London’s food world with his radical rethinking of the sandwich. Trained as some of London’s best restaurants, he ditched his formal chef’s whites to open Max’s Sandwich Shop in 2014. The book which captured this entirely new take on the sandwich, written with chef pal Ben Benton, became a Sunday Times Top 10 Bestseller. As Max’s Sandwich Book comes to ckbk, we caught up with its outspoken author for his take on sandwiches and much more…