From: 52 Weeks 52 Sweets

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Dazzling Desserts

Four excellent cookbooks to guide you step-by-step to making showstopping desserts for your friends and family. Follow the expert instruction and insider tips – all conveyed in clear layman’s terms – and you’ll become a pastry maven in no time.

The Dessert Architect

The Dessert Architect

Robert Wemischner

Crafted from the years of experience Robert Wemischner has amassed teaching pastry chefs, this book is born of his desire to create an invaluable professional tool. He acknowledges that you can teach techniques, but not creativity, and wants to impart understanding of the principles that underpin a successful dessert.
Crazy Sweet Creations

Crazy Sweet Creations

Ann Reardon

It might seem strange for a dietician and food scientist to focus on sweet indulgences, but there's logic to it. As Ann Reardon says in the introduction, "You can still enjoy good health without completely sacrificing dessert." This book will help ensure that every gram of sugar counts.
52 Weeks 52 Sweets

52 Weeks 52 Sweets

Vedika Luthra

“Approachable but impressive” baking is what Vedika Luthra aims for, with a seasonal baking recipe for every week of the year. Luthra’s YouTube channel ‘Hot Chocolate Hits’ has 180,000 subscribers and this is her debut cookbook. Her Apple and Cardamom Cake is a fusion of her Indian roots and Polish upbringing, and her Cherry Hand Pies are inspired by her time in the Netherlands.
Desserts

Desserts

Le Cordon Bleu

Le Cordon Bleu Master Chefs have created this tasty collection of desserts both mouth-watering and visually stunning, but surprisingly easy to make. For a grand affair or just a casual gathering, creamed rice pudding and crème brulée, Bavarian vanilla cream and Iced raspberry soufflé represent a new standard for elegant, stylish but unfussy party fare.

Recently added cookbooks

Recipe of the Day

Recipe of the Day

Savoy cabbage, mushroom and blue cheese polenta bake

Vegetables: The new food heroes

Peter Gordon

(2)

"It's been a while since I cooked polenta and this recipe tells you how. It ended up soft, herby and comforting. My "cake" was domed and so the topping was a bit precarious when I cut into it. I served it with broccoli and a spicy tomato sauce. Altogether delicious." ckbk user Alison Stattersfield

Author spotlight

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.

Fi Buchanan

Fi Buchanan

Glasgow-based food writer and chef Fi Buchanan founded the city's legendary Heart Buchanan café and deli. She is the winner of a Glenfiddich Spirit of Scotland award, and has been behind the scenes on many a food TV programme, including BBC series TeenCanteen. A lifelong salad lover, her book Seasonal Salads presents one for each week of the year.

Features & Stories

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…

Consuming Passions: Spelt

Consuming Passions: Spelt

Shikha Kaiwar is a pastry chef and writer of the Shikha la Mode newsletter. She’s been baking with spelt since the beginning of her career and her desserts often feature this ancient grain. Her piece helps demystify spelt so that other cooks can confidently use it to create more complex, flavourful baked goods.