Recipes from Savory Baking

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 source book for those who prefer savory eats to sweet treats.

A stack of five lemon, thyme, and sea-salt shortbreads on a wooden board with a dish of sea salt and a lemon beside them.

Thyme, Lemon, and Sea Salt Shortbread

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More savory than sweet, these shortbread go magnificently with booze of any sorts, from the most genteel of cocktails to your go-to wine from the corner store.

A partially sliced sweet potato and cranberry strudel, topped with butter and pecans on a wooden board with a bowl of spiced creme fraiche.

Sweet Potato and Cranberry Strudel

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This strudel, filled with sweet potato, raisins, and cranberry, is a great lunch or side. Store-bought Phyllo makes the strudel a cinch to make.

A rectangular casserole dish filled with spicy tomato crumble, and a spoon resting in it.

Spicy Tomato Crumble

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This spicy tomato crumble isn’t your run-of-the-mill crumble with its savory tomato filling and gently spiced crumble topping. And leftovers reheat beautifully.