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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 BakesStovetop SavoriesYeasted DoughsPizzas, Flatbreads, and Stuffed BreadsPastriesSnacks, Bites, and AppsPies 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.
From the Publisher
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
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ASIN : B09PGDBYZ5
Publisher : Harvest (October 11, 2022)
Publication date : October 11, 2022
Language : English
File size : 151562 KB
Text-to-Speech : Enabled
Screen Reader : Supported
Enhanced typesetting : Enabled
X-Ray : Enabled
Word Wise : Enabled
Print length : 382 pages
Customers say
Customers find the recipes delectable and tasty. They appreciate the detailed explanations and tips and pointers. Readers also appreciate the beautiful photography throughout the book. They describe the book as a delightful adventure in the kitchen.
AI-generated from the text of customer reviews
Jerry –
Yum!
This book that has transformed my approach to baking. This cookbook is a treasure trove of delicious and inventive recipes that span from the first meal of the day to the last, offering a delightful array of flavors and textures.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!
Bee Light –
One of my favorites
I love to bake. I am always looking for a reason to bake. I normally buy books and write down the recipes I like and then get rid of the book. I don’t know if I could ever get rid of this book. There are recipes for every level. Everything I’ve tried has been a hit. There are detailed explanations for everything. It is such a a great book. I’ve included the table of contents as well. I assure you, this book is amazing!
Alyssa –
So Many Recipes
I read this cookbook start to finish on release day and already know I’ll be cooking my way through EVERY. SINGLE. RECIPE. So well laid out, beautifully shot with a classic midcentury 60s/70s vibes. Every recipe has a cute intro and great tips and pointers. Many of the recipes provide variations of both sweet and savory natures, which will give this book great longevity in my rotation. For even more fun, Erin has included more than enough geographic variety to keep this Nebraska-born, Texas-living, NYC-hearted girl thoroughly entertained. I was especially tickled to see runzas make it to the mainstream! Definitely going to be on the holiday gift list this year for the bakers in my family!
Songbird –
An absolute must-have: excellent recipes and informative methods
I got this in the mail the day it released and have since made three recipes. 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. 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.
Audrey Hoisington –
My all-time go to favorite recipe book
This book is. perfection. incarnate. It is PACKED FULL of delicious, accessible recipes and adjustments TO the recipes that are provided so there’s always something for everyone. The amount of inspiration that I’ve gotten from the provided recipes is worth its weight in gold, saying nothing about how DELICIOUS each of the recipes always turns out. From the flakiest of biscuits, to insane (affectionately) chicken and dumpling soup, to the best freaking garlic bread known to man–this book has it all. Buy this. You won’t regret it.
Aninoag –
Excited for Erin’s book on savory recipes!
Love Erin Jeanne McDowell! If you haven’t seen her Bake It Up A Notch! videos on the Food52 channel, you are definitely missing out. She is not only a great teacher but her videos also include hints to twist the recipes to your tastes and a very informative troubleshooting section.I have yet to try the recipes, but I am excited to start. My only gripe so far is that there is damage to the back cover of the book. Not sure how it happened as the transport box was fine, so it must have been damage back at the warehouse? The book content is fine – but be aware if you are gifting.
Galway Girl –
Excellent Resource
Not just recipes. Erin walks you through the how and why each recipe works
Kate Bryan –
Great for beginners and more advanced bakers!
Erinâs recipes are super straightforward and easy to understand, with lots of photos to help you with the technique aspect of baking. Every recipe Iâve tried has turned out perfect. (I highly recommend the cinnamon roll sweet break one!) Great for the baker who wants to get more into savory items!
Helene –
This book has so many wonderful recipes, with step by step instructions and beautiful photographs.It is written in a user friendly format, and is a real pleasure to read.
ANDREIA K. –
Livro lindo e com ótimas receitas, com explicações bem práticas.
Jauntinesse –
Da stecken so viel Wissen und Detailinformationen drin, es ist einfach groÃartig!
P. Zain Azraai –
Wonderfully written, with careful and intelligent instructions, this is a baking cookbook which doesnât assume you know how to make anything – and so takes you step by step over the classics (puff pastry, all kinds of dough etc) ⦠and then, brings you along on flights of fancy! Thumbprint cookies from your childhood? Make savoury garlic thumbprints with tomato jam!
Cliente Amazon –
I love Erin’s baking and this book is just a fair representation of her work and her love for good recipes. If you love to bake, you are gonna love it.Even better than I expected.