Savory Baking

ERIN JEANNE MCDOWELL is a bestselling author, recipe developer, and teacher with a specialized focus on baking. She’s contributed to New York Times Cooking, The Washington Post, Better Homes and Gardens, Food Network, and more. She was a baking coach on the Netflix series The Big Nailed It Baking Challenge. She is the author of The Fearless Baker, which was named one of the Best Baking Books of 2017 by The New York Times; The Book on Pie, a New York Times bestseller; and Savory Baking. She previously hosted the award–winning series Bake It Up a Notch and currently hosts Happy Baking on YouTube. She lives and works in Kansas City, Missouri.

“I am obsessed with Erin Jeanne McDowell’s book. As a non-baker, she has given me intense motivation to make pie—every recipe looks delicious. She’s gifted me bravado—every recipe is so clearly written that I don’t fear failure. And as a food fanatic, Erin has inspired me with both her classic recipes and her more creative flavor combinations.” — Dana Cowin, host of the Speaking Broadly podcast and former editor of Food & Wine, on The Book on Pie“With her friendly, hand-holding instructions and photos of exactly what your doughs and fillings should (and shouldn’t) look like, Erin Jeanne McDowell has done away with every worry that can vex and intimidate new pie bakers. In the world of The Book on Pie, with Erin cheering for you, pie is easy, pie is fun, pie is anything you want it to be.” — Kristen Migliore, creative director of Genius Food52 and author of Genius RecipesI don’t know how anyone could thumb through Savory Baking and not wind up taking it home—every page radiates such warmth and charm. If you fancy yourself more of a cook than a baker, the recipes here will play to those strengths while helping you flex some pastry muscle. At the same time, Erin encourages seasoned bakers to build up a new arsenal of techniques—and mindsets. The art of baking covers such vast territory beyond those familiar powdered sugar snowcaps. — Stella Parks, author of BraveTartSavory Baking is chock-full of deliciousness and information for a novice baker up to a seasoned one. The addition of variations and alternative inclusions makes for a welcome multiplier of recipes! I learned so much from reading it; now I’m ready to attempt phyllo! — Carla Hall, chef/author/TV personalityErin effortlessly crosses over from the sweet side in her fabulous ode to the savory side of baking, featuring flatbreads, pizzas, tarts, breads, and more! Savory Baking truly is one of the most exciting baking books I’ve seen. From breakfast scones, buckwheat crepes, and waffles with fried chicken to cheese-stuffed pretzels, crispy baby baguettes and ‘bakery-level treats’ like ham and cheese croissants, chile-crunch gougères, and bánh patê sô filled with mushrooms and garlic, Erin’s got you covered with easy-to-follow instructions and spot-on tips to ensure success . . . for treats you’ll love any time of the day! — David Lebovitz, author of My Paris Kitchen and Drinking French“It is inspiring to see the fine and evocative work of this prize representative of a new generation of bakers.” — Rose Levy Beranbaum on The Fearless Baker“Erin’s fierce understanding of the science of baking makes her one of the most trustworthy bakers that I know. But what’s even more special is that she does it all with the exact kind of friendliness and warmth that you want when you’re about to tackle laminated dough or French macarons for the first time. The recipes here are as encouraging and thorough as they are beautiful and delicious. This book is an absolute must-have for bakers of all levels.” — Molly Yeh on The Fearless Baker“Great news for bakers: Erin Jeanne McDowell has gone all in on pie! Pies of every kind. So many crusts. And instructions as sharp as a lemon’s tang. Erin has an extraordinary talent for explaining—no matter how complex the technique, when she tells us how to do it, we get excited about it, we do it, and we succeed. It’s the McDowell wizardry.” — Dorie Greenspan, award-winning author of Everyday Dorie and Dorie’s Cookies, on The Book on Pie