Bread is not called 'the staff of life' for nothing: it's a staple in many world cultures. Real bread – the stuff made with good ingredients, time, and care – pays dividends. It tastes better, is better for you, and enhances any meal it's part of. The books in this collection will increase your appreciation of good bread, and give you the tools you need to turn out beautiful, great-tasting loaves.
Sourdough – the secret to great tasting bread. Whether you don't yet know what a starter is, or if you are already a seasoned sourdough baker, we have a wealth of tips and recipes. Try Spelt Sourdough for Beginners, master a classic with Sourdough Rye Bread, or indulge yourself with Red Grape and Fennel Seed Schiacciata.
Curated collections from ckbk's editors
Michael Kalanty taught breadmaking for many years and has published two in depth educational texts on the fundamentals of bread baking. He recently worked with ckbk to release a new and updated edition of his second book, under the title How to Bake Sourdough Bread. We spoke to him about his baking and his books.
‘My straightforward recipes take you through breakfast basics, show-stopper sevencolour Sunday lunches, heart-warming soups and stews, sweet cheats and even traditional African favourites, just like Gogo used to make them…I hope that The Lazy Makoti’s Guide to the Kitchen will become your trusted guide to easy, unpretentious and delicious cooking – just what a cookbook was meant to be.’ Mogau Seshoene
Just in time for Valentine's Day, four titles by Antonio Carluccio are added to ckbk this week. We take a look back at Carluccio’s remarkable journey – from the son of a stationmaster in a small Italian village to the UK's cherished "Godfather of Italian food.” Plus we offer suggestions for cooking with Salsify, sometimes called the "oyster plant" for its subtle, slightly briny flavor.
With four Carluccio titles being added to ckbk this week, we look back on Antonio Carluccio’s journey from son of a stationmaster in a small Italian village to becoming the beloved “Godfather of Italian food” in the UK.
Jenny Linford is the author of numerous cookbooks and food guides. In this latest contribution to our Consuming Passions series, she celebrates her love of tofu, one of the most flexible and adaptable ingredients that you will ever come across.
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