From: Bien Cuit

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Our Best Real Bread Books

There is not much that can beat bread, fresh out of the oven, the scent reaching your nostrils and the crust just so. The only thing better is if the loaf is homemade, and you can feel full of pride, in addition to your impatience to dig in. These books are packed with wonderful bread, whether you are pro or a novice baker. Let's bake!

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.
How to Bake Sourdough Bread

How to Bake Sourdough Bread

Michael Kalanty

How To Bake Sourdough Bread demystifies sourdough and natural fermentation. The approach is simplified and the breads are modern. The book begins with the complete process for Pain au Levain, the classic French sourdough. Its clarity helps even a beginner can become a successful home baker.
Modern Sourdough

Modern Sourdough

Michelle Eshkeri

In Modern Sourdough, Michelle Eshkeri reveals how mastering the art of sourdough baking can open up a world of sweet and savoury treats at home. Michelle opened Margot Bakery in a dilapidated shop in East Finchley, London in 2016. An instant hit, it became an experiment in pushing the boundaries of what a local bakery could be, by specialising in sourdough leavened pastries and sweet doughs alongside more traditional breads.
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.

Lunar New Year

Lunar New Year, celebrated in many parts of Asia, begins with the first new moon of the lunar calendar. In 2026, celebrations start on February 17 and can last for weeks. Each culture has its own traditions centered around gathering with family and feasting foods that have symbolic importance, such as Steamed Whole Fish and Spring Rolls. Start planning your menu...

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Recipe of the Day

Recipe of the Day

Cream of Roasted Mushroom Soup

Soups and Stews

The Editors of Saveur

(2)

"Very good and I would make it again! I ended up roasting the mushrooms for longer than the time stated, maybe 10ish minutes more. The next time I would double the sliced and sauteed mushrooms, as the amount in the recipe kinda disappeared in the soup. The next day I embraced my inner latch-key kid from the 70s and made hamburger patties and wedge potatoes, using the soup in place of old school Campbells." ckbk user, Julie Conover

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Author spotlight

Mira Manek

Mira Manek

Mira Manek is a British-born cookbook author of Indian heritage. Her recipes feature the Gujerati dishes of her heritage, adapted to a modern and health-conscious lifestyle. Her work has been featured across print and broadcast media in the UK. Her books include her debut, Saffron Soul.

Ken Hom

Ken Hom

Ken Hom CBE is a chef, cookery writer and leading global authority on Chinese cuisine. In a career spanning over four decades, he has written almost 40 books, selling millions of copies, and presented several ground breaking and hugely popular television series. He has also sold over 8 million Ken Hom woks worldwide!

Anna Olson

Anna Olson

Anna Olson is a Canadian TV chef and bestselling cookbook author. Her televisions shows, including Food Network's Bake with Anna Olson, have aired in 40 countries. Her many books include Back to Baking, and Anna and Michael Olson Cook at Home, the latter written with her husband, a chef and culinary educator.

12 Ways With Purple Sprouting Broccoli

Features & Stories

Behind the Cookbook: Ramadan Express—Memory, Migration and the Modern Ramadan Table

Behind the Cookbook: Ramadan Express—Memory, Migration and the Modern Ramadan Table

Lebanese cook Lina Saad’s first cookbook, Land of White, which featured the cooking of her homeland, won a World Gourmand Cookbook award. Her second cookbook, Ramadan Express, has just been added to ckbk.

Around the world, starting on Tuesday 17th February, Muslims will observe a fast during daylight hours to mark the holy month of Ramadan. In this feature, Lina tells of her own personal experience of Ramadan, and how the dishes she brings together in Ramadan Express, eaten either in the evening after the fast breaks, or in the early morning before it begins, are central to the ritual of Ramadan for her family.

Newsletter: 💝Spreading the love this Valentine’s + galloping towards the Lunar New Year 🐎

Newsletter: 💝Spreading the love this Valentine’s + galloping towards the Lunar New Year 🐎

Love makes the world go around, it gives us happiness and hope, and as Bad Bunny showed us all at the weekend, that is in no way restricted to romantic love. February 14 is the annual day of love. We need it all year round, but we also need all the love we can get. So let’s seize the day and celebrate our loved ones—our lovers and our Galentines, or anyone else you feel could do with a cuddle. Food is a love language we all understand, and making food for your beloveds is a special thing to do, a special thing to share.

Consuming Passions: Mustard Oil

Consuming Passions: Mustard Oil

Mustard oil is to Bangladeshi food what olive oil is to Italian food. As a person of Bangladeshi origin it is almost unthinkable not to include mustard oil in my cooking repertoire and belongs to the far end of the spectrum of cooking oils—intense and bold in flavour, it has a high smoking point and also features heavily in Indian regional cooking such as Punjabi, South India and West Bengal.