"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.
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