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Savory Bakingby Mary Cech
No one should have to face the cruel winter months without this book. With amazing recipes — like, pizza with fingerling potatoes and crispy bacon, scones stuffed with caramelized red onions and brie, and a shiitake mushroom and garlic soufflé — your belly will be full and warm all season long. No sweet tooth required.
Synopses & Reviews
Finally, a baking book focused entirely on savory baking! Developed by one of America's top pastry chefs, Savory Baking collects 75 inviting recipes for bakers of every skill level.
Popovers, scones, and crackers pair perfectly with wine, while galettes, souffles, and strudels work equally well for brunch, lunch, or dinner. Fresh herbs, nuts, mushrooms, meats, and cheeses produce such savory delights as Peppered Pear and Goat Cheese Scones, Canadian Bacon Bread Pudding, and a showstopping New York-Style Parmigiano-Reggiano Cheesecake.
Savory Baking is both an ideal guide for adventurous bakers and the ultimate sourcebook for those who prefer savory eats to sweet treats.
About the Author
Mary Cech is an award-winning pastry chef and culinary instructor living in Park City, Utah.
Noel Barnhurst is a San Francisco-based photographer.
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