From: Mark Hix on Baking

I feel like cooking...

Great Baking Books

Sometimes all you need is something in the oven baking. From breads and cakes, to tarts, pies, cookies and more, these four books contain a wealth of recipes to keep your wooden spoon busy and your oven full. From classic bakes, to more modern takes, let's bake.

The Vintage Baker

The Vintage Baker

Jessie Sheehan

Blue-ribbon recipes inspired by baking pamphlets from the 1920s to the 1960s are rendered with irresistible charm for modern tasks in this sweet package. Here are more than 50 cookies, pies, cakes, bars, and more, plus informative headnotes detailing the origins of each recipe and how they were tweaked into deliciousness.
The Friendly Baker

The Friendly Baker

Lucy Parr

The Friendly Baker is a cookbook for everyone, featuring delicious baking recipes for all seasons that are suitable for various allergies and intolerances including dairy, egg, peanut and sesame. From savoury snacks and easy breads to celebration cakes and teatime treats, there’s something for every occasion with over 75 naturally plant-based recipes that the whole family can enjoy.
Mark Hix on Baking

Mark Hix on Baking

Mark Hix

Mark Hix is one of Britain's most well-known chefs, and writes a regular column on cooking for the Daily Telegraph, he's also a passionate baker, and 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.
Baking With Licker

Baking With Licker

Jason Licker

For his second book, Licker continues his mission to fuse Asian ingredients (shiso, ponzu, sesame, matcha, lychee) with classic techniques – but this time the focus is on home-style baking. “Think of these recipes as your starting point in a journey toward baking greatness,” he writes, introducing the likes of Chocolate Chip & Ponzu Cookies, Black Sesame Forest Cake and more than 140 equally creative east-meets-west recipes.

Recently added cookbooks

Recipe of the Day

Recipe of the Day

Salted Caramel Truffles

Rococo: Mastering The Art Of Chocolate

Chantal Coady

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"Sea salt milk chocolate is one of Rococo’s signature Artisan bars, and we have built on the collection by introducing this truffle. It is extremely popular, and this is the sought-after recipe. Stir a little freshly ground black pepper into the finished ganache if you are feeling adventurous; it works well." Chantal Coady

Author spotlight

Jenny Jefferies

Jenny Jefferies

Based in Cambridgeshire in the UK, Jenny knows farming from the inside: she’s married to a farmer. In her books ‘For the Love of the Land’ and ‘For the Love of the Sea,’ Jefferies gives voice to Britain’s food producers, highlighting the role they play in looking after the country’s land and seas. In her 3rd book 'Islands in a Common Sea' she brings together stories from 25 food producers all across the globe.

Michel Guérard

Michel Guérard

Highly influential and eminent chef Michel Guérard was awarded the title of Meuiller Ouvrier de France in 1958 at just 25 years old. He went on to become one of the founding fathers of "nouvelle cuisine" and in 1977 his pioneering restaurant in Eugenie-les-Bains was awarded 3 Michelin stars. He continues his role in changing perceptions around healthy cuisine through his books and at his culinary school The Institute Michel Guérard.

Jeanne Strang

Jeanne Strang

Cookbook author Jeanne Strang moved from the UK to South-West France in the 1960s. She spend the next 50 plus years documenting the food of the region with detail and love. Her book Goosefat & Garlic, published in 1991 is a seminal work on the region. When she died in 2023 she left the completed manuscript for its sequel, Magret & Mushrooms, now published on ckbk.

Features & Stories

Consuming Passions: Garlic

Consuming Passions: Garlic

For me, garlic is divine, and at the centre of what I call the holy trinity of ingredients that is garlic, ginger and chillies. Few ingredients can produce flavour in so many distinct ways when cooked correctly. Nothing is more beautiful than delicately roasted garlic, simply popped into the oven whole with all the cloves still on the bulb

Behind the Cookbook: Islands In A Common Sea

Behind the Cookbook: Islands In A Common Sea

Jenny Jefferies latest book expands the horizons of her work looking at farming and fishing, to take an international view, with stories and recipes from 25 producers around the world. We spoke to Jenny about how this book came about, and what she learned while bringing it together.

Newsletter: The great ckbk bake off! 🍰🥐🥧

Newsletter: The great ckbk bake off! 🍰🥐🥧

Have you discovered the brilliant Darren Purchese and his oh-so-tempting recipes yet? If not, now is the moment to do so. We are fortunate to have four of Darren’s books on ckbk, and were thrilled to sit down with Darren to chat about his life, career, and passion for pastry.