Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between
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Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between 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.
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ABOUT THE PRODUCER
About Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between
Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between 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, but they also offer inventive inspirations and variations for endless, out-of-the-box customizations and more flexibility.
Take her Buttermilk Biscuits, for instance, which come 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 a 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 monkey bread made of biscuit dough!
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
- 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.
About the Author
Erin Jeanne McDowell is an author, recipe developer, and award-winning food stylist with a specialized focus on baking. Her first book, The Fearless Baker, was named one of the Best Baking Books of 2017 by The New York Times. She’s a regular contributor to New York Times Cooking, Food52 (where she also serves as Baking Consultant at Large), and PureWow. She hosts weekly baking classes on Food Network Kitchen and the series “Bake It Up a Notch” for Food52. Erin has been featured in The New Yorker, New York Magazine, Food and Wine Magazine, Food Network Magazine, and Rachel Ray Magazine. Her work has appeared in The New York Times, The Washington Post, Better Homes and Gardens Magazine, Fine Cooking Magazine, Bake From Scratch Magazine, and Sift Magazine. She lives and works in North Bergen, New Jersey.