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Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between Hardcover – October 11, 2022
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Food & Wine's 28 Cookbooks and Food Books to Add to Your Shelf This Fall
Bon Appétit's 27 Best Cookbooks of 2022
From the New York Times bestselling author of The Book on Pie and The Fearless Baker, a savory baking book for delicious baked goods at any time of day.
Savory Baking is the next best thing to a private baking and pastry class from star food stylist and baking expert Erin Jeanne McDowell, given in her signature fun and reassuring style. Not only are each of her recipes intensely crave-able, they also offer inventive inspirations and variations for endless, out-of-the-box customizations and more flexibility.
Take her Buttermilk Biscuits, for instance, which comes together in a single bowl. You can cut them in different shapes—Erin prefers squares so there’s no scrap dough left. And she suggests adding cheese (or fresh herbs or bacon) for bolder flavor. Or substituting the buttermilk with sour cream or crème fraiche for a je ne sais quoi tang. Or adding her green chile gravy when serving. Or make a monkey bread made of biscuit dough! Or...
Chapters span all day (and night) for freshly baked goods whenever the mood strikes:
- Easy and Essential Bakes
- Stovetop Savories
- Yeasted Doughs
- Pizzas, Flatbreads, and Stuffed Breads
- Pastries
- Snacks, Bites, and Apps
- Pies and Tarts
And for those who can’t shake the sugar, there are “sweet tooth breaks” throughout. With Erin’s can-do encouragement, expert tips, and “Prep School” features to get you equipped with basic techniques throughout, this sweeping and beautifully photographed guide to savory baking will exponentially expand your savory baking repertoire with a ton of delicious fun.
- Print length384 pages
- LanguageEnglish
- PublisherHarvest
- Publication dateOctober 11, 2022
- Dimensions7.94 x 1.11 x 10 inches
- ISBN-10035867140X
- ISBN-13978-0358671404
The Amazon Book Review
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From the Publisher
![Parmesan Sablés](https://m.media-amazon.com/images/S/aplus-media-library-service-media/f41852e2-884b-40e6-9186-8ea4ad9d07d5.__CR0,0,300,300_PT0_SX300_V1___.png)
Parmesan Sablés
Makes about 40 sablés. Difficulty: Easy
Sablés are buttery shortbread cookies, typically sweet. They’ve gone salty in this Parmesan twist, which maintains the same short, sandy texture of the original and makes a perfect snack with cocktails. Since the dough can be made ahead of time, these are as easy as they are delicious—a go-to recipe that you may become known for!
Directions
1. In the bowl of a food processor, pulse the flour, herbs, salt, and pepper to combine, 15 - 30 seconds. Add the butter and Parmesan and pulse until the butter is thoroughly incorporated and the mixture resembles coarse meal. Add the egg yolks & milk and pulse just until the dough comes together.
2. Lay a piece of parchment paper about the size of a baking sheet (12 x 18 inches/30 x 46 cm) on your work surface. Turn the dough out onto the parchment and form it into a rough log along one of the longer sides of the paper. Use the paper & a bench knife to help form the dough into a smooth log about 11/2 inches/4 cm in diameter (see photo, p. 000).
Unwrap the log and see how it looks—repeat the process if needed—and then wrap it in the parchment. Chill the dough in the refrigerator overnight, or freeze for 20 - 30 minutes.
3. Preheat the oven to 350°F / 175°C with the racks in the upper & lower thirds. Line 2 baking sheets with parchment paper.
4. Unwrap the chilled dough log & roll it under your palms a few times to even out the shape.
Use a sharp knife to cut the dough into 1/4-inch-/6 mm thick slices and transfer the slices to the prepared baking sheets—stagger the rows, leaving 1/2 inch/1 cm between them.
5. Bake the sablés, rotating the sheets from front to back and top to bottom at the halfway mark, until the surface appears set and they are evenly golden brown around the edges, 15 - 18 minutes. Let cool completely.
Ingredients
- 240 g / 2 cups all-purpose flour
- 3 g / 1 teaspoon fresh rosemary needles or oregano leaves
- 3 g / 3/4 teaspoon fine sea salt
- 2 g1/2 teaspoon freshly ground black pepper
- 170 g / 6 ounces / 12 tablespoons cold unsalted butter, cut into 1/2-inch/1 cm cubes
- 150 g / 11/2 packed cups finely grated Parmesan cheese
- 42 g / 2 large egg yolks, reserving egg-whites for finishing wash
- 15 g / 1 tablespoon whole milk
![The Book on Pie comp banner](https://m.media-amazon.com/images/S/aplus-media-library-service-media/55530dae-3656-4027-a970-27abcfcd2a81.__CR0,0,970,300_PT0_SX970_V1___.jpeg)
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Savory Baking | The Book on Pie | The Fearless Baker | |
Customer Reviews |
4.7 out of 5 stars
316
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4.8 out of 5 stars
3,683
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4.8 out of 5 stars
746
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Price | $18.60$18.60 | $17.55$17.55 | $16.99$16.99 |
Editorial Reviews
Review
Savory Baking is chock-full of deliciousness and information for a novice baker up to a seasoned one. The addition of variations and alternative inclusions makes for a welcome multiplier of recipes! I learned so much from reading it; now I’m ready to attempt phyllo! — Carla Hall, chef/author/TV personality
Erin effortlessly crosses over from the sweet side in her fabulous ode to the savory side of baking, featuring flatbreads, pizzas, tarts, breads, and more! Savory Baking truly is one of the most exciting baking books I’ve seen. From breakfast scones, buckwheat crepes, and waffles with fried chicken to cheese-stuffed pretzels, crispy baby baguettes and ‘bakery-level treats’ like ham and cheese croissants, chile-crunch gougères, and bánh patê sô filled with mushrooms and garlic, Erin’s got you covered with easy-to-follow instructions and spot-on tips to ensure success . . . for treats you’ll love any time of the day! — David Lebovitz, author of My Paris Kitchen and Drinking French
I don’t know how anyone could thumb through Savory Baking and not wind up taking it home—every page radiates such warmth and charm. If you fancy yourself more of a cook than a baker, the recipes here will play to those strengths while helping you flex some pastry muscle. At the same time, Erin encourages seasoned bakers to build up a new arsenal of techniques—and mindsets. The art of baking covers such vast territory beyond those familiar powdered sugar snowcaps. — Stella Parks, author of BraveTart
“Great news for bakers: Erin Jeanne McDowell has gone all in on pie! Pies of every kind. So many crusts. And instructions as sharp as a lemon’s tang. Erin has an extraordinary talent for explaining—no matter how complex the technique, when she tells us how to do it, we get excited about it, we do it, and we succeed. It’s the McDowell wizardry.” — Dorie Greenspan, award-winning author of Everyday Dorie and Dorie’s Cookies, on The Book on Pie
“With her friendly, hand-holding instructions and photos of exactly what your doughs and fillings should (and shouldn’t) look like, Erin Jeanne McDowell has done away with every worry that can vex and intimidate new pie bakers. In the world of The Book on Pie, with Erin cheering for you, pie is easy, pie is fun, pie is anything you want it to be.” — Kristen Migliore, creative director of Genius Food52 and author of Genius Recipes
“I am obsessed with Erin Jeanne McDowell’s book. As a non-baker, she has given me intense motivation to make pie—every recipe looks delicious. She’s gifted me bravado—every recipe is so clearly written that I don’t fear failure. And as a food fanatic, Erin has inspired me with both her classic recipes and her more creative flavor combinations.” — Dana Cowin, host of the Speaking Broadly podcast and former editor of Food & Wine, on The Book on Pie
“Erin’s fierce understanding of the science of baking makes her one of the most trustworthy bakers that I know. But what’s even more special is that she does it all with the exact kind of friendliness and warmth that you want when you’re about to tackle laminated dough or French macarons for the first time. The recipes here are as encouraging and thorough as they are beautiful and delicious. This book is an absolute must-have for bakers of all levels.” — Molly Yeh on The Fearless Baker
“It is inspiring to see the fine and evocative work of this prize representative of a new generation of bakers.” — Rose Levy Beranbaum on The Fearless Baker
About the Author
Product details
- Publisher : Harvest (October 11, 2022)
- Language : English
- Hardcover : 384 pages
- ISBN-10 : 035867140X
- ISBN-13 : 978-0358671404
- Item Weight : 3.05 pounds
- Dimensions : 7.94 x 1.11 x 10 inches
- Best Sellers Rank: #44,390 in Books (See Top 100 in Books)
- #20 in Pastry Baking (Books)
- #82 in Bread Baking (Books)
- Customer Reviews:
About the author
![Erin Jeanne McDowell](https://cdn.statically.io/img/m.media-amazon.com/images/I/51JoM2-l4AL._SY600_.jpg)
ERIN MCDOWELL writes a biweekly baking column for Food52, where she is a Baking Consultant at Large. She is the recipe editor for PureWow and a food stylist for Sift. She has styled desserts for more than sixty cookbooks and dozens of magazine and newspaper articles, including for the New York Times, as well as for billboard and TV ads. She lives in North Bergen, New Jersey.
Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers find the recipes in the book delectable and easy to understand. They also describe the book as well-written and great for bakers who want to get more into savory items. Readers also find the visuals appealing and the construction solid.
AI-generated from the text of customer reviews
Customers find the recipes in the book delectable, practical, and include options for cooking onions.
"...What sets this book apart is its versatility. The recipes are thoughtfully curated, providing a perfect balance of savory delights for every occasion..." Read more
"...Every recipe has a cute intro and great tips and pointers...." Read more
"This book is. perfection. incarnate. It is PACKED FULL of delicious, accessible recipes and adjustments TO the recipes that are provided so there's..." Read more
"This book is well written down to earth cookbook! Ways to tweak common food with extra flavor and lots of variety! Pretty much something for everyone!" Read more
Customers find the book easy to understand, with great tips and pointers. They also say the author is a master of clarity and creativity. Readers also say it's great for beginners and more advanced bakers.
"...The clear and concise instructions make the recipes accessible, even for those with limited baking experience...." Read more
"...Every recipe has a cute intro and great tips and pointers...." Read more
"This book is well written down to earth cookbook! Ways to tweak common food with extra flavor and lots of variety! Pretty much something for everyone!" Read more
"...Each has been superb.The directions have been clear and well-written. The technique portion at the beginning of each section is a great touch...." Read more
Customers find the book visually appealing and easy to understand. They also appreciate the photos.
"...The beautiful photography throughout the book is not only visually appealing but also serves as a helpful guide for aspiring bakers...." Read more
"...SINGLE. RECIPE. So well laid out, beautifully shot with a classic midcentury 60s/70s vibes...." Read more
"...of the different jams and toppings and fillings that she makes look really incredible...." Read more
"...All of Erin's book are amazing but this one is so unique and I am just going to have to make every recipe! She is such a delightful writer!..." Read more
Customers appreciate the solidness of the recipes. They say it's a must-have for beginner, intermediate, and skilled bakers.
"...Appropriate for beginner, intermediate, and skilled bakers. This is an absolute must-have." Read more
"...and grateful YouTube fan, I trust the delight, simplicity and solidness of her recipes...." Read more
"Solid and wonderful recipes!..." Read more
Customers find the book delightful, simple, and solid.
"...approach encourages culinary exploration, making every recipe a delightful adventure in the kitchen...." Read more
"...owner of her her other books and grateful YouTube fan, I trust the delight, simplicity and solidness of her recipes...." Read more
"...savory and I love baking, so this book is truly inspirational and exciting! Buy it!" Read more
Reviews with images
![Don't judge a book by its cover!](https://cdn.statically.io/img/images-na.ssl-images-amazon.com/images/G/01/x-locale/common/transparent-pixel._V192234675_.gif)
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Top reviews
Top reviews from the United States
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What sets this book apart is its versatility. The recipes are thoughtfully curated, providing a perfect balance of savory delights for every occasion. From hearty breakfast muffins to savory tarts for dinner, each dish is a testament to the author's culinary expertise. The clear and concise instructions make the recipes accessible, even for those with limited baking experience.
The variety of flavors and ingredients used in the recipes is impressive. The book takes traditional baking to new heights by incorporating savory elements that add depth and excitement to familiar favorites. The author's creative approach encourages culinary exploration, making every recipe a delightful adventure in the kitchen.
I appreciate the inclusion of both classic and contemporary dishes, ensuring there's something for every palate. The beautiful photography throughout the book is not only visually appealing but also serves as a helpful guide for aspiring bakers.
"Savory Baking" has become my go-to guide for elevating everyday meals into extraordinary culinary experiences. Whether you're a seasoned baker or a novice in the kitchen, this cookbook is a must-have for anyone looking to infuse creativity and flavor into their baking endeavors. Highly recommended!
The directions have been clear and well-written. The technique portion at the beginning of each section is a great touch. It really drills down into how to treat your materials to get exactly the result you want.
The recipes have also been surprisingly fast to bring together. I made lahmacun on a weeknight!
Overall, this book fills a niche that I've longed to fill and it does exactly what it says on the cover. And the bonus? It's really, really good. Appropriate for beginner, intermediate, and skilled bakers. This is an absolute must-have.
Anyways, will review again once I've tried some of the recipes. Love Erin's The Book on Pie, so I'm sure I will love this one too.
![Customer image](https://cdn.statically.io/img/images-na.ssl-images-amazon.com/images/G/01/x-locale/common/transparent-pixel._V192234675_.gif)
Reviewed in the United States on May 21, 2024
Anyways, will review again once I've tried some of the recipes. Love Erin's The Book on Pie, so I'm sure I will love this one too.
![Customer image](https://cdn.statically.io/img/m.media-amazon.com/images/I/61QjV6xUfSL._SY88.jpg)
![Customer image](https://cdn.statically.io/img/m.media-amazon.com/images/I/61oO+Gv8IvL._SY88.jpg)
An ardent owner of her her other books and grateful YouTube fan, I trust the delight, simplicity and solidness of her recipes. I delight in her creative riffs which have a disciplined sensibility undergirding them. Will check back in as I make recipes.
Buy this book—I have hundreds of cookbooks—at such time as I move, I will submit myself to the pain of giving up most. Erin’s books are sacrosanct.
Top reviews from other countries
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Even better than I expected.
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