The Savory Baker: 150 Creative Recipes, from Classic to Modern by America's Test Kitchen Editors

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    • Categories: Pies, tarts & pastries; Cooking ahead; French; Vegetarian
    • Ingredients: all-purpose flour; unsalted butter
    • Categories: Pies, tarts & pastries; Cooking ahead; French; Vegetarian
    • Ingredients: all-purpose flour; whole wheat flour; unsalted butter; distilled white vinegar
    • Categories: Pizza & calzones; Cooking ahead; Vegan; Vegetarian
    • Ingredients: bread flour; instant yeast
    • Categories: Pizza & calzones; Cooking ahead; Vegetarian
    • Ingredients: whole wheat flour; bread flour; honey; instant yeast
    • Categories: Main course; Cooking ahead; Chinese
    • Ingredients: pork butt; soy sauce; hoisin sauce; dry sherry; fresh ginger; toasted sesame oil; five-spice powder; white pepper; honey; tomato ketchup

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Notes about Recipes in this book

  • Cornmeal and sage drop biscuits

    • hillsboroks on September 20, 2022

      These biscuits are a lovely cross between a biscuit and cornbread. But unlike cornbread, they are still light and fluffy and not dry while giving you the cornbread flavor. And unlike biscuits which can be a bit bland, the cornmeal and sage really amp up the flavor. My husband suggested bringing out the jar of homemade apricot pineapple jam and it was a match made in heaven. I didn’t have coarse cornmeal so I used polenta instead and it worked great. These will certainly be repeated at our house.

  • Corn muffins with cheddar and scallions

    • Kinhawaii on July 09, 2022

      These were good but not wow. I’d rather eat them as an accompaniment. I was too lazy to grease the pan so used liners, which they stuck to a little & didn’t make as nice a crust. They really filled up the liners before baking.

  • Lamb phyllo pie

    • Lsblackburn1 on May 01, 2022

      Made this for a dinner party and everyone loved it. Easy to make ahead and then bake later.I used currents instead of raisins.

  • Manchego and chorizo muffins

    • Lsblackburn1 on March 06, 2022

      Very tasty! I used muffin papers so I wouldn’t have to grease the tins. Paper stuck a little, but not too bad. These had just the right amount of kick from the cayenne.

  • Feta-dill zucchini bread with feta butter

    • KathyCookinginSeattle on July 26, 2022

      Yummy! I didn't make the feta butter b/c I like to eat bread plain. Great use of abundant zucchini crop that's not a sweet bread. Great for breakfast!

  • Blue cheese and chive popovers with blue cheese butter

    • Fyretigger on August 15, 2022

      Excellent flavor, both the popovers and the blue cheese & chive butter. I made them to the recipe and using a popover pan. The popovers came out a little stodgy at the bottom. I think this might have been caused by having the popover pan rest on a sheet. I won't do that next time.

  • Garlicky olive bread

    • Fyretigger on October 03, 2022

      Really delicious! Good balance of flavor. But it came out just a trifle under baked, and I gave it a total of 26m vs the 22-25m in the recipe. I suspect that when you sauté the garlic, the cast iron skillet should be smoking before adding the oil and garlic; then it will be well pre-heated for the oven.

  • Jalapeño and cheddar scones

    • Fyretigger on August 22, 2022

      Mixed results. Flavor is very good, but they didn't come out light in texture. They required considerably more time to bake than listed in the recipe. I verified the baking time and temp and that the oven had been correctly set and was accurate with an independent thermometer. I wonder if my baker powder has gone bad. I'll try again with fresh baking powder.

    • Fyretigger on August 24, 2022

      On a second try with fresh baking powder, much better results. I did still need to increase the baking time and to resort to briefly broiling to get nice color.

  • Chicken b'stilla

    • Ishie1013 on April 27, 2022

      This was incredible. I’ve always loved b’stilla but it’s very hard to find. This will be my go to recipe.

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  • ISBN 10 194870398X
  • ISBN 13 9781948703987
  • Published Feb 01 2022
  • Format Hardcover
  • Page Count 368
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

Baking is about a lot more than just desserts. This unique collection, one of the few to focus solely on the savory side of baking, explores a multitude of flavor possibilities. Get inspired by creative twists like gochujang-filled puff pastry pinwheels or feta-studded dill-zucchini bread. And sample traditional baked goods from around the world, from Chinese lop cheung bao to Brazilian pão de quejo.

Our flexible recipes let you keep things simple by often using store-bought doughs and crusts, or go all out and make them from scratch using our foolproof methods. No matter what kind of baker you are, you’ll be inspired by the irresistible flavors, from everyday biscuits to showstopping breads, including:

Quick breads, scones, biscuits, and pastries: Turn scones savory with panch phoran, an Indian spice blend with cumin, fennel, and mustard seeds. Bake the flakiest biscuits ever, packed with fresh sage and oozing with melty Gruye`re. Even danish goes savory with goat cheese and Urfa chile.

Tarts, galettes, and pies: Jamaican spiced beef patties or a flaky galette with corn, tomatoes, and bacon will be your new favorite lunch (or breakfast, or snack). Or make pizza chiena, the over-the-top Italian double-crusted pie of eggs, cheeses, and cured meats.

Batter and stovetop “bakes”: Popovers bursting with blue cheese and chives dress up dinner, while bread pudding with butternut squash and spinach makes the brunch table. And savory pancakes are for anytime, whether you choose Chinese congyóubing or Korean kimchi jeon.

Flatbreads, pizza, rolls, and loaves: Try alu paratha, the Northern Indian potato-stuffed flatbread. Shape mushroom crescent rolls or a challah enlivened by saffron and rosemary. And for kids of any age, bake a pizza monkey bread.

Every recipe has a photo you’ll want to sink your teeth into, and ATK-tested techniques plus step-by-step photos walk you through rolling out pie and galette doughs; shaping breads and rolls; stretching pizza dough; and more.

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