From: Thanksgiving

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Primers For Making Perfect Pie

Thanksgiving is a time for turkey, but it is also a time for pie of all sorts. The three books in this collection will give you everything you need to achieve pie perfection this holiday, from the history of pies to step-by-step recipe inspiration.

The Modern Baker

The Modern Baker

By Nick Malgieri

An essential handbook for bakers everywhere, The Modern Baker combines expert American baker Nick Malgieri’s well-honed techniques with 150 international recipes that can be prepared in under an hour. Each recipe takes aspiring bakers through the process step-by-step, describing the dough’s appearance at each step.

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

The introduction to this 1965 book is essential reading for finding out how and why pie came to be emblematic of the American dining table. With 700 variations on fruit pies, custard pies, deep-dish pies, cobblers and savory meat pies, and including recipe-tested advice on how to make perfect pie crust, this is a book for reading, savoring and cooking from.

Smart Tart

Smart Tart

By Tamasin Day-Lewis

Smart Tart is an autobiographical account of the ways in which food shapes a person, their community, and culture. Food writer Tamasin Day-Lewis tells 15 stories spanning early childhood to maturity and their related food memories. Recipes include British classics such as Bakewell Tart, Treacle Tart, and Quiche Lorraine.

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Features & Stories

Behind The Cookbook: Farm Journal’s Country Cookbook

Behind The Cookbook: Farm Journal’s Country Cookbook

The 850 recipes in Farm Journal’s Country Cookbook, collected from cooks all across the nation, are a collection of America’s best. Author Nell Beaubien Nichols was a prolific food writer and chronicler of American foodways, with no fewer than 17 cookbooks to her name, written over a period of more than 50 years. She is best known for the series of books written for the magazine Farm Journal.

Q&A with Prue Leith and Peta Leith

Q&A with Prue Leith and Peta Leith

Prue Leith, a presenter of The Great British Bake Off, has partnered with her niece, Peta Leith, a professional pastry chef, to write The Vegetarian Kitchen. Kerstin Rodgers interviewed the pair over Zoom about their collaboration, how they handled lockdown, friendship with food-writing legends Mary Berry and Elizabeth David, and what life is really like in the Bake Off tent.

In praise of pescatarianism

In praise of pescatarianism

Cooking fish is easier than you might think, says supper club host and author Kerstin Rodgers, aka Ms Marmite Lover. Here she gives some simple tips for cooking fish and shares her top fishy finds on ckbk.