Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between

Erin Jeanne McDowell brings her expertise as a star food stylist and baking authority to this comprehensive guide focused entirely on non-sweet doughs. The book rejects the notion that baking is reserved for desserts, offering instead a structured approach to creating savory items for any meal or time of day. Readers will find clear instructions for techniques ranging from stovetop preparations to complex yeast work, all presented in McDowell’s reassuring and accessible voice. The content is organized into distinct chapters that cover essential bakes, yeasted doughs, pizzas, flatbreads, stuffed breads, pastries, snacks, bites, appetizers, pies, and tarts. Each section provides inventive inspirations for customization, such as using square cuts for buttermilk biscuits to eliminate scrap dough or substituting dairy products for tangier flavors. The text also includes sweet tooth breaks for those who wish to balance their savory meals with a touch of sugar. This volume suits home cooks seeking to expand their repertoire beyond traditional sweets. It is ideal for readers who enjoy experimenting with cheese, herbs, bacon, and green chile gravy in their baked goods. Those looking for strictly sweet confections or complex French patisserie techniques may find the scope too broad. The book concludes with specific applications like making monkey bread from biscuit dough, providing a practical end to its sweeping guide.