What could be better than home-baked pie! With a little pastry know-how it's easy to whip up your own pies and tarts, and they are oh-so much better than anything shop bought. These four books have you covered. From the history of the pie, via all the techniques, to every recipe you could long for.
Filled with vibrant photography and recipes for just about every pie imaginable, from fruit and custard to cream and even savory, Pie for Everyone invites us to share in the magic and endless appeal of pie. Petra (Petee) Paredez shares her personal repertoire of impeccable baking techniques that have made her pie shops, Petee's Pie Company and Petee's Café, New York darlings.
Long before the cronut, Maury Rubin was an early adopter of the patisserie mash-up: the bakery’s pretzel croissants were legendary. The 48 recipes in this book are every bit as innovative and fun – and wholly achievable for the home cook. Rubin’s design eye is evident in the stylish, graphic imagery, too.
Food historian Nell B Nichols writes like a dream, and the introduction to this 1965 book is fascinating for its historical context, and for explaining 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.
The cornerstone of French haute cuisine, Le Cordon Bleu is the ultimate in gastronomy education and this from the 1998 series is the ideal handbook for mastering the techniques behind the classic French pastry.
It's a classic for a reason. There are few things more comforting than apple pie. We've gathered here all the recipes you could need, from a Classic Apple Pie, via a Picardie Apple Tarte, to the deeply satisfying combination that is Apple Crumble Pie.
Curated collections from ckbk's editors
October is ‘Goatober’ – a worldwide initiative that aims to prolong the lives of billy goats and to encourage more people around the world to cook with goat. It’s the ideal chance to learn more about (and cook with) goat meat.
October is ‘Goatober.’ Founded in New York in 2011, the initiative is now a worldwide phenomenon that aims to prolong the lives of billy goats and to encourage more people to cook with this ethically produced meat. If you haven’t cooked with goat, now may be the time to develop a passion for this wrongfully underrated meat.
Vegetarianism, as a term, only came into general use after the formation of the Vegetarian Society at Ramsgate in England in 1847, writes food historian Alan Davidson. “However,” he says, “the phenomenon, that is to say the existence of significant numbers of people who as a matter of principle did not eat animal flesh, dates back to classical times or beyond.”
Putting good food on the table, let alone food tempting enough for small people’s changing appetites, can be a challenge. Don’t worry: we’ve got you covered with the books in our Cookbooks for Busy Families collection.
New to ckbk is Real Food Kids Will Love by Annabel Karmel. “Food for everyone” – from toddlers to grownups – is at the heart of this highly practical recipe book.
This ckbk livestream, which took place Wednesday September 21 2022, featured Chiswick Cheese Market founder and cookbook author Fran Warde, cheesemaker Mary Quicke MBE, and ‘Affineur of the Year’ Perry James Wakeman Watch the replay to learn how cheesemakers and affineurs cooperate to ensure cheese is aged to perfection, and for tips on selection, storing, tasting, pairing and cooking with cheese.
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