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!
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- Baked to Perfection: Delicious gluten-free recipes with a pinch of scienceunknown authorSpiral-bound
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
Savory Baking
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Videos
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About the author
Hungry and Frustrated
I admit that I love savory bakes a bit more than sweet. If I was given a choice between eating sweets vs. savories for the rest of my life, I would choose savory hands down. I'm an accomplished baker, and am no slouch in the kitchen. I've been wanting to branch out more with my baking, so when I received this book, I was SO excited to break it open! I love the retro 70s vibe of the art direction. It reminds me of poring over my mother's cookbooks as a child.I love that there are so many bonus recipes in here too. All of the different jams and toppings and fillings that she makes look really incredible. I have a feeling that I'll probably end up making those quite a bit!I also love that she sets aside space in the book to focus on technique. When it comes to baking, mastering those classic techniques is 75% of the battle.Here's where things get a little questionable. The first recipe I decided to try is the Monkey Bread recipe on page 127. Opting for one of the alternate flavor profiles, I chose the caramelized onion, balsamic and Parmesan version. The directions were clear enough and the variation was simple to understand. However, when it came time to the finer details, things got frustrating. The variation calls for dipping the dough into melted butter and then dredging them in the cheese. The amount of cheese and butter the recipe calls for ended up being about 50% of what I actually used. It's so frustrating to have my workflow all set up, only to be forced to stop half way through and back track on steps. It wastes time and energy. Also, because I bought just the right amount of ingredients based on the recipe, I was a bit peeved that I might not have enough to finish. Luckily, I happened to have more on hand so it ended up not being an issue. However, had I not, I would have been stuck mid recipe without enough ingredients to finish it. It's not uncommon for amounts to be a bit off, but to be off by that much, seems a bit unusual. Also, the size of the pan called for left BARELY enough room in the pan for the dough to rise on its second proof. Looking at the image in the book, I question whether or not she actually used a totally different pan than stated in the recipe. The instructions also call for baking the bread until it's 200℉ in the interior. I know my digital thermometer works fine. I also know my oven works just fine. However, even after baking this bread for an extra 45(!!) minutes, I STILL couldn't get a reading above 190! My inner baker was screaming at me "what are you doing?! You've been baking this for WAY too long!" However, my brain was just fixated on seeing that 200 degree read on my thermometer! After almost an hour extra in the oven, I gave into my better instincts and took it out of the oven. I can say that the flavor was AMAZING! The combo of the onions with the vinegar and the super savory cheese was so good. However, it was SO dry and over baked that it was closer to a crouton than a loaf of monkey bread. I was pretty bummed, not only at my foolishness over being so fixated on the temp, but also at what must be an error in creating this recipe. After reading some of the other reviews, it's clear that printing mistakes are not uncommon in this book. I must admit that after having so many questions and issues with just ONE recipe, it makes me a bit dubious about the rest. I'll keep making her recipes, and will update my review accordingly. So far though, I am not as impressed as I had hoped to be.
Top reviews from the United States
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- Reviewed in the United States on September 22, 2024
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!
Images in this review
- Reviewed in the United States on November 14, 2024
- Reviewed in the United States on December 17, 2022
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.
Excited for Erin's book on savory recipes!
Reviewed in the United States on December 17, 2022
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.
Images in this review
- Reviewed in the United States on November 24, 2023
