Two long-time pastry chefs share 100 of the simple, mouthwatering recipes for desserts and savoury delights that they've perfected over years spent working together in the kitchen.
The recipes in Earth to Table Bakes are designed for everyday baking at home--for indulgent moments shared with family and friends and for celebrations large and small. With quality pantry essentials, you'll soon be whipping up an impressive array of baked goods, including mouthwatering Salted Tahini Chocolate Chunk Cookies, Almond Anise Biscotti, Wild Blueberry Ginger Lattice Bars, Lemon Ricotta Muffins, Strawberry Glazed Chai Cake Doughnuts, and Plum and Cardamom Coffee Cake. Recipes for savoury baking include Crumpets, English Muffins, Garlic Kale and Goat Cheese Soufflé, Tourtière, and Spring Onion and Roasted Mushroom Tart, among others.
In addition to chapters with recipes for cookies, bars and squares, scones, muffins, and biscuits, pies, and more, four seasonal sections highlight fresh, local ingredients. Try baking Strawberry Rhubarb Jam Croissants in the spring, Heirloom Tomato and Burrata Quiche in the summer, Pumpkin Pudding Jars in the fall and Chocolate and Vanilla Brulée Cheesecake when winter comes around. Abundant and approachable, these are recipes to keep on your shelf for a lifetime.
About the authors
BETTINA SCHORMANN learned to bake while cooking in tree planting camps across Canada. In 2006 she became a Red Seal Pastry Chef and won Pastry Chef of the Year from the Ontario Hostelry Institute. She has studied in France and was a stagiaire in some of the best restaurants in the world including Gramercy Tavern, Craft, and Per Se in New York City. She is the co-author of Earth to Table: Seasonal Recipes from an Organic Farm and Earth to Table Every Day: Cooking with Good Ingredients Through the Seasons. She is also the co-owner of three Earth to Table: Bread Bar restaurants, two in Hamilton and one in Guelph, Ontario. She lives in Hamilton with her partner, Tom, her daughter, Eleanor, and her lovely old dog, Bruce.
ERIN SCHIESTEL studied pastry at George Brown College in Toronto and stagiaire at Craft Restaurant in New York City. In 2011, she received the Ontario Hostelry Institute's Top 30 Under 30 award. She was a key member in opening the three Earth to Table: Bread Bar restaurants in Hamilton and Guelph, Ontario and oversees all pastry production and custom cakes. When she's not busy baking treats, you'll find Erin and her dog Cricket drinking coffee around town or hiking the Bruce Trail.
Praise for Earth to Table Bakes:
“At heart baking is about sharing. That philosophy shines through in the pages of this authentic cookbook. These are real recipes from real bakers for real friends.”
—Chef Michael Smith, bestselling author and innkeeper
“Calling all bakers! Earth to Table Bakes is a book you’re going to want on your shelf. It is a book of incredibly delicious, creative recipes that use fresh ingredients from some of the most talented bakers in the business. A stunning collection for every day and every occasion.”
—Lynn Crawford, bestselling author of Farm to Chef
“Building relationships with our community of farmers, suppliers, and customers, sustainably sourcing the best ingredients, and putting them together with thoughtful skill and intention have been the driving aspirational tenets behind my work since day one. Earth to Table Bakes shows just how powerful these principles can be when they are brought to bear. This is a thoroughly inspired collection of recipes for all occasions.”
—Chad Robertson, founder of Tartine Bakery and bestselling author of Tartine Bread, Tartine Book No. 3, Tartine, and Bread Book