Finally, a baking book focused entirely on savory baking! Developed by one of America's top pastry chefs, SavoryBaking collects 75 inviting recipes for bakers of every skill level. Popovers, scones, and crackers pair perfectly withwine, 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 bothan ideal guide for adventurous bakers and the ultimate sourcebook for those who prefer savory eats to sweet treats.
Savory Baking
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Book Description
Editorial Reviews
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.
Noel Barnhurst is a San Francisco-based photographer.
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Customer Reviews
Most Helpful Customer Reviews
13 of 14 people found the following review helpful
Format:Paperback|Amazon Vine™ Review
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I love this book of savory baking recipes! It arrived in the last week, and I immediately sat down to read through it, as I always do with cookbooks, before I actually make something! The format is typical: An introduction, with a discussion on tools and ingredients, along with a much needed comment on the natural variations on recipes. An experienced cook knows that not all ovens cook in the same amount of time, and not all altitudes allow for the same flour/water etc. So, with those caveats in mind, I picked two recipes to try.
I made the portobellow mushroom, rosemary, and shallot cream clafouti last night. It is meant to be a side dish, and I served it as such. The vegetarian (not vegan) part of my family was thrilled. It could easily serve as a central piece for a nice veggie meal. And it was absolutely delicious, and not difficult to prepare.
The day before, I made caprese salad-filled profiteroles. OMG! These are perfect! Again, don't be shy about the recipe. It is not difficult. These will be a permanent part of my recipe list!
Honestly, I don't know what to say in response to anyone who says these recipes aren't for beginners. I would think any adventurous cook would enjoy these. The strong point is that they are laid out very well in step-by-step instructions, as should be recipes in any good cookbook.
I recommend this book to anyone who loves cooking, and loves to present new dishes. It seems that so often, the new dish is a sweet. This book of savories is just delightful.
I made the portobellow mushroom, rosemary, and shallot cream clafouti last night. It is meant to be a side dish, and I served it as such. The vegetarian (not vegan) part of my family was thrilled. It could easily serve as a central piece for a nice veggie meal. And it was absolutely delicious, and not difficult to prepare.
The day before, I made caprese salad-filled profiteroles. OMG! These are perfect! Again, don't be shy about the recipe. It is not difficult. These will be a permanent part of my recipe list!
Honestly, I don't know what to say in response to anyone who says these recipes aren't for beginners. I would think any adventurous cook would enjoy these. The strong point is that they are laid out very well in step-by-step instructions, as should be recipes in any good cookbook.
I recommend this book to anyone who loves cooking, and loves to present new dishes. It seems that so often, the new dish is a sweet. This book of savories is just delightful.
15 of 17 people found the following review helpful
Format:Paperback|Amazon Vine™ Review
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Jung was right, there is synchronicity. Mary Cech's new cookbook: Savory Baking, couldn't have arrived at a better time, as I have been experimenting with savory waffles for the past few months (combinations like cornmeal carrot, cheddar dill, and others).
Historically, there has been a bit of a schism between those who love to cook and those who bake. Many years ago, chefs were prejudiced against bakers, believing that "real" cooks couldn't bake, and implying bakers were a step, or two, below chefs. As someone who has always loved all the culinary arts, I found this annoying, to say the least. Ms. Cech has bridged the gap with an interesting collection of savory items to tempt the most baking-averse soul.
Some of her offerings include Peppered Pear and Goat Cheese Scones, Sour Cream Fig Spiral Cookies, Onion, Fennel, and Orange Upside Down Shortcake, and a slew of other creative concoctions to surprise your senses. The photographs are accurate looking, not over-the-top visuals you'll never achieve at home; and, there are plenty of them to inspire you.
Confetti Corn Bread Crusted Creole Shrimp is another little beauty that looked fairly easy to make. Her Fingerling Potato and Crispy Bacon Pizzas use phyllo dough to simplify things. Sharp Cheddar and Cherry Muffins were just lovely and quick to put together.
There's something here for everyone who likes savory food, including a whole section on fillings, spreads, dips, relishes, sauces, and chutney.
Historically, there has been a bit of a schism between those who love to cook and those who bake. Many years ago, chefs were prejudiced against bakers, believing that "real" cooks couldn't bake, and implying bakers were a step, or two, below chefs. As someone who has always loved all the culinary arts, I found this annoying, to say the least. Ms. Cech has bridged the gap with an interesting collection of savory items to tempt the most baking-averse soul.
Some of her offerings include Peppered Pear and Goat Cheese Scones, Sour Cream Fig Spiral Cookies, Onion, Fennel, and Orange Upside Down Shortcake, and a slew of other creative concoctions to surprise your senses. The photographs are accurate looking, not over-the-top visuals you'll never achieve at home; and, there are plenty of them to inspire you.
Confetti Corn Bread Crusted Creole Shrimp is another little beauty that looked fairly easy to make. Her Fingerling Potato and Crispy Bacon Pizzas use phyllo dough to simplify things. Sharp Cheddar and Cherry Muffins were just lovely and quick to put together.
There's something here for everyone who likes savory food, including a whole section on fillings, spreads, dips, relishes, sauces, and chutney.
9 of 10 people found the following review helpful
Format:Paperback|Amazon Vine™ Review
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I was really excited to receive this book. My habit with new cookbooks is to go through and tag the ones I want to make and I tagged so many in this book before I even hit the kitchen. I would call myself an intermediate baker and a beginner (though an adventurous one) cook.
A notable plus to most of the recipes is that with the exception of a handful ingredients in every recipe, most of the recipes are made with ingredients that you would find in any well stocked kitchen, which makes shopping for dinner easier.
One down side to some of these recipes is that some call for a food processor. I have not gotten around to acquiring one yet, though the recipes that do require one look good enough that I'm tempted to make that purchase just to make those.
I've made one recipe from this cookbook - the cauliflower and pancetta puffed crepes. It took bloody forever, but it was broken down nicely into separate sections and she notes that to save time you could do the crepes and the roasted cauliflower combination beforehand. It wasn't my favorite crepe recipe - but I've been making crepes since I was 10 - but it was a tasty, not-too-eggy combination that might have been worth the hours worth of effort to make it happen.
Anyway. I would definitely recommend this book to anyone who loves to bake or cook and I remain excited to try the other recipes in this book!
A notable plus to most of the recipes is that with the exception of a handful ingredients in every recipe, most of the recipes are made with ingredients that you would find in any well stocked kitchen, which makes shopping for dinner easier.
One down side to some of these recipes is that some call for a food processor. I have not gotten around to acquiring one yet, though the recipes that do require one look good enough that I'm tempted to make that purchase just to make those.
I've made one recipe from this cookbook - the cauliflower and pancetta puffed crepes. It took bloody forever, but it was broken down nicely into separate sections and she notes that to save time you could do the crepes and the roasted cauliflower combination beforehand. It wasn't my favorite crepe recipe - but I've been making crepes since I was 10 - but it was a tasty, not-too-eggy combination that might have been worth the hours worth of effort to make it happen.
Anyway. I would definitely recommend this book to anyone who loves to bake or cook and I remain excited to try the other recipes in this book!
3 of 3 people found the following review helpful
By Wixby Bonnet
Format:Paperback|Amazon Vine™ Review
(What's this?)
This cookbook takes baking to a new level by offering savory options for baked goods as appetizers or meals. They no longer have to be the fattening and sweet finale that we're sometimes better without. This book has meats, cheeses, vegetables and fruits baked in to hearty, unique and sometimes daring combinations.
There is a short introduction followed by information about key ingredients and important equipment used in this cookbook. There are also several pages explaining techniques when making the recipes. Contents include: Quick Breads (muffins, scones, biscuits, pancakes, waffles, crepes and loaves), Flaky Pastry (short dough, puff pastry, flaky pie pastry, and phyllo dough), Rustic (cobblers, crumbles, betties, bread puddings, shortcakes, dumplings, and cheesecakes), Pastries With Puff (soufflés, pate a choux, and popovers), Cookies (soft, crispy, chewy, and flaky), and The Side Show (sauces, spreads, chutneys, and salads). It finishes with a glossary, an index and a table of U.S. and metric equivalents.
I've tried about 25 of the recipes so far. Ingredients are easy to find at my local stores and instructions are clear. Some of my favorites have been Fingerling Potato and Crispy Bacon Pizzas, Portobello Mushroom, Rosemary and Shallot Cream Clafouti, Spicy Tomato Crumble and Grilled-Vegetable Galette. Many recipes have beautiful pictures of the finished product. While I always like more photos in cookbooks, this book is beautifully done. I'm sure I will continue to use it whenever I want to make delicious and unique foods for my family.
There is a short introduction followed by information about key ingredients and important equipment used in this cookbook. There are also several pages explaining techniques when making the recipes. Contents include: Quick Breads (muffins, scones, biscuits, pancakes, waffles, crepes and loaves), Flaky Pastry (short dough, puff pastry, flaky pie pastry, and phyllo dough), Rustic (cobblers, crumbles, betties, bread puddings, shortcakes, dumplings, and cheesecakes), Pastries With Puff (soufflés, pate a choux, and popovers), Cookies (soft, crispy, chewy, and flaky), and The Side Show (sauces, spreads, chutneys, and salads). It finishes with a glossary, an index and a table of U.S. and metric equivalents.
I've tried about 25 of the recipes so far. Ingredients are easy to find at my local stores and instructions are clear. Some of my favorites have been Fingerling Potato and Crispy Bacon Pizzas, Portobello Mushroom, Rosemary and Shallot Cream Clafouti, Spicy Tomato Crumble and Grilled-Vegetable Galette. Many recipes have beautiful pictures of the finished product. While I always like more photos in cookbooks, this book is beautifully done. I'm sure I will continue to use it whenever I want to make delicious and unique foods for my family.
Most Recent Customer Reviews
4.0 out of 5 stars
Great for No Yeast Diets
This book has been a great source of bread type recipes for me since I found out I have an allergy to yeast and can't eat regular buns and rolls anymore. Read more
Published 1 month ago by Anna Hope
5.0 out of 5 stars
Delicious little cookbook
I have really enjoyed the recipes in the Savory Baking book. They are rich, delicious and creative. Wonderful for parties as little appetizers. Read more
Published 2 months ago by Gadget Girl
4.0 out of 5 stars
Worth Exploring
Baking is a specialty, not just because of the precision required, but because the production of sweets appeals to a different sort of cook than the one who produces the rest of... Read more
Published 19 months ago by Lynn Hoffman, author:The Short Course in Beer
5.0 out of 5 stars
Finally a book for non-sweet baking!
I like to bake for different occasions; not all call for sweets. This cookbook has some excellent recipes for brunches, appetizers, light meals, etc. Read more
Published 21 months ago by Kayce Cawthon McCarty
4.0 out of 5 stars
For the aspiring baker in me
I absolutely love baking - however I always have a hard time making pastries. This book provides excellent, savory recipes for everything from biscuits to biscotti. Read more
Published on April 28, 2011 by Nicole T.
4.0 out of 5 stars
Some innovative twists
This book inspired me to try my hand at a bunch of my own recipes, both savory and sweet. The volume is richly illustrated, and the recipes are easy-to-follow. Read more
Published on January 20, 2011 by Nicholas Pearson
4.0 out of 5 stars
Pastries, and more pastries.
If you love pastries, just looking at the pictures in this book will make your mouth water. It has tons of recipes from tarts, biscuits, strudels, shortcakes, cheesecakes, crepes,... Read more
Published on December 28, 2010 by Nuknuk
5.0 out of 5 stars
Delicious and Savory Recipes Found Here
I love baking, love the smell that leaks out of my over, wafts through the kitchen and on into the whole house. Bread, who doesn't love the smell of baking bread. Read more
Published on October 14, 2010 by Katie Rider
5.0 out of 5 stars
SAVORY BAKING
Savory Baking is one of my new favorite cookbooks. We tend to think of baked products as sweet. In Savory Baking, Mary mixes things up and comes out with Savory Baked goods. Read more
Published on September 3, 2010 by Carole Resnick
5.0 out of 5 stars
Something different, that's for sure!
I waited to review this cookbook because I wanted to try more of the recipes. I loved the way this book is illustrated. The pictures are colorful and warm. Read more
Published on July 15, 2010 by D. H.
