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Food & Wine’s 28 Cookbooks and Food Books to Add to Your Shelf This Fall
Bon Appétit’s 27 Best Cookbooks of 2022
From the New York Times bestselling author of The Book on Pie and The Fearless Baker, a savory baking book for delicious baked goods at any time of day.
Savory Baking is the next best thing to a private baking and pastry class from star food stylist and baking expert Erin Jeanne McDowell, given in her signature fun and reassuring style. Not only are each of her recipes intensely crave-able, they also offer inventive inspirations and variations for endless, out-of-the-box customizations and more flexibility.
Take her Buttermilk Biscuits, for instance, which comes together in a single bowl. You can cut them in different shapes—Erin prefers squares so there’s no scrap dough left. And she suggests adding cheese (or fresh herbs or bacon) for bolder flavor. Or substituting the buttermilk with sour cream or crème fraiche for a je ne sais quoi tang. Or adding her green chile gravy when serving. Or make a monkey bread made of biscuit dough! Or…
Chapters span all day (and night) for freshly baked goods whenever the mood strikes:
Easy and Essential BakesStovetop SavoriesYeasted DoughsPizzas, Flatbreads, and Stuffed BreadsPastriesSnacks, Bites, and AppsPies and Tarts
And for those who can’t shake the sugar, there are “sweet tooth breaks” throughout. With Erin’s can-do encouragement, expert tips, and “Prep School” features to get you equipped with basic techniques throughout, this sweeping and beautifully photographed guide to savory baking will exponentially expand your savory baking repertoire with a ton of delicious fun.
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
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Publisher : Harvest (October 11, 2022)
Language : English
Hardcover : 384 pages
ISBN-10 : 035867140X
ISBN-13 : 978-0358671404
Item Weight : 3.05 pounds
Dimensions : 7.94 x 1.11 x 10 inches
Customers say
Customers find the recipes in the book delightful and tasty, with an array of flavors and textures. They appreciate the clear instructions and hints, making the recipes easy to understand even for beginners. The book is visually appealing with gorgeous photos and a retro 70s vibe. Readers describe the book as exciting and full of great recipes that will keep them busy.
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