From: Baker Bettie's Better Baking Book

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Perfecting Pies and Tarts

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.

Pie for Everyone

Pie for Everyone

Petra Paredez

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.

Book of Tarts

Book of Tarts

Maury Rubin

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.

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

Nell B. Nichols

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.

Quiches & Pastries

Quiches & Pastries

Le Cordon Bleu

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.

Recently added cookbooks

Recipe of the Day

Recipe of the Day

Tartiflette

Lucy's Food: Minimum Effort, Maximum Impact!

Lucy Cufflin

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"Reblochon cheese was created in the 13th century in the valley of Thônes, France. The farmers had to pay the landowners a tax proportional to the milk they produced. To reduce the tax they decided to reduce the milking. Milk taken from cows after a milking has been missed is richer and it is this that gives Reblochon its unique flavour. You can make this recipe with other cheeses, but for an authentic tartiflette it has to be Reblochon." Lucy Cufflin

Author spotlight

Kevin Mitchell

Kevin Mitchell

A classically trained chef and a scholar, Mitchell is the first African-American chef instructor at the Culinary Institute of Charleston. His academic work examines the culture and history of the global South, enslavement, and the Black diaspora through the lens of food. He is co-author of ‘Taste the State.’

Vedika Luthra

Vedika Luthra

Vedika was born in India, raised in Poland and is now studying in the Netherlands. Her YouTube channel, ‘Hot Chocolate Hits’ (which she launched aged just 14), has an impressive 180,000 subscribers. Her debut book, ‘52 Weeks 52 Sweets,’ was published in 2021.

Pierre Koffmann

Pierre Koffmann

The famed chef began his career in London in 1970 at La Gavroche. His restaurant, La Tante Claire, held three Michelin stars. ‘La Tante Claire: Recipes from a Master Chef’ preserves the restaurant’s legacy and his memoir ‘Memories of Gascony’ recalls his childhood.

Features & Stories

Consuming passions: goat

Consuming passions: goat

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.

Cheese: Watch the replay of our livestream and Q&A

Cheese: Watch the replay of our livestream and Q&A

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.