Savory Baking by Mary Cech
"Baking Savory" includes 60 creative, inviting recipes for bakers at all skill levels. These are new baking options and ideas for people who don't have a sweet tooth or want to expand their repertoire, using herbs, nuts, fruits, cheeses and garlic rather than chocolate chips and buttercream. "Baking Savory" includes recipes for appetizers, entrees, snacks and side dishes, warm-from-the-oven goodies in a wide range of savory flavors, from Italian to Asian, to enjoy with wine and friends. "Baking Savory" is the only baking book focused entirely on savory, not sweet, baking. Bake breads, biscuits, popovers, scones, pancakes, cookies, crumbles, dumplings, and cheesecakes, souffles. In addition, there's a section on Sauces, Chutneys, and other spreads. Recipes include: Deep-Dish Vegetable Potpies with Dried Fruits, Seafood Strudel, Peppered Pear and Goat Cheese Scones, New York-Style Parmigiano-Reggiano Cheesecake, Canadian Bacon Bread Pudding, Shiitake Mushroom and Garlic Souffles, Black-Rimmed Pistachio Wafers, Sour Cream Fig Spirals.
Author is award-winning pastry chef and culinary instructor Mary Cech, named to the list of the 'Top 10 Pastry Chefs in America' by Chocolatier magazine and crowned Chefs in America's Chef of the Year. She was pastry chef at renowned Chicago restaurant Charlie Trotters and a pastry instructor at the Culinary Institute of America, Greystone, where she helped develop the pastry arts program.
| SKU | Unavailable |
| ISBN 13 | 9780811859066 |
| ISBN 10 | 0811859061 |
| Title | Savory Baking |
| Author | Mary Cech |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Chronicle Books |
| Year published | 2009-08-01 |
| Number of pages | 168 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |