I am more of a fan of savory snacks and was excited by the prospect of a book dedicated only to less-sweet baked goods. Thankfully, my husband picked up a copy for me and I am eager to get baking!
What to expect: This book includes 75+ recipes and several color photos. The author takes normally sweet baked foods and puts an interesting savory twist on them. She also goes beyond just baked savory treats and includes a few items that could be main course dishes in their own right. The book starts off with the normal explanation and information about equipment and techniques and ends with a section on various accompaniments like sauces, spreads, chutneys, and dressings.
Best recipes: There are plenty of recipes I'm anxious to try, like:
- Sour Cream and Dill Muffins (page 35)
- Onion and Sherry Cream Turnovers (page 64)
- Portobello Mushroom, Rosemary, and Shallot Cream Clafouti (page 101)
- Thyme, Lemon, and Sea-Salt Shortbread (page 124)
- Black-Rimmed Pistachio Wafers (page 137)
Deliciousness scale: 4 spoonfuls of yum out of 5!
This review is based on the 2009 edition, ISBN: 9780811859066