Erin Jeanne McDowell's 'salt tooth' inspired her latest, Savory Baking

Salt & Spine

09-12-2022 • 39 mins

Hi there, today we’re excited to release the third episode in our 2022 Baking Month. Today’s guest is Erin Jeanne McDowell, whose latest cookbook, Savory Baking, is out now. For all of December, we’ll be celebrating some of the year’s best baking books with a handful of author interviews, dozens of featured recipes, excerpts, and more. Read on!

* Do you love Salt + Spine? We’d love if you shared this email with a friend who might want to #TalkCookbooks with us, too:

Episode 149: Erin Jeanne McDowell

Next in our Baking Month series, Erin Jeanne McDowell joins us to #TalkCookbooks!

A Midwest native, Erin learned to bake like so many of us: alongside her grandmothers. While studying Baking & Pastry Arts at the Culinary Institute of America, Erin was drawn to a career in food media.

After years of working alongside other cookbook authors and for food media outlets, Erin published her first solo cookbook, The Fearless Baker, in 2017, to high praise. Her pie book, aptly titled The Book on Pie, soon followed.

And now we’re treated to her latest cookbook—the one she tells us she’s been mulling on for years: Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between. From breads to hearty tarts and other savory bakes (yes, that includes pizza!), Savory Baking brings the joy of baking to those of us with a “salt tooth” more than a sweet tooth. (Don’t worry — there are some sweet spins, too.)

Bonus Content + Recipes This Week

Paid subscribers have access to two featured recipes from Savory Baking: Enchilada Pie and the Flakiest Cheese Biscuits.

Find the Savory Baking recipes here:

* Enchilada Pie

* Flakiest Cheese Biscuits

More Salt + Spine Baking Month!

Stay tuned to our Substack over the next two weeks for exclusive recipes from Benjamina Ebuehi’s The New Way to Cake and more featured conversations with baking authors.

Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a paid subscriber.



This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

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