A savoury-focused baking cookbook with an emphasis on wholegrains and seasonally-led ingredients from a UK-trained chef who is one of Australia’s best-regarded bakers.
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For every two lovers of sweet baked treats, there is at least another who will take the gruyere gougere or the curry pastie every time, thank you.All Day Baking: Savoury, Not Sweet is a baking cookbook – at last – for them. Its mission is to deliver comforting, inventive and wholegrain-forward ideas for pies, sausage rolls, pasties and myriad other mostly pastry-based recipes, alongside gutsy accompaniments that equip the reader with the tools to transform delicious bakes into nourishing any-time-of-day meals.
Author Michael James is a Michelin-restaurant chef by training who was drawn early to the art, precision, and satisfaction of baking. In All Day Baking, his second book, he turns his attention to the pasties of his UK childhood, the pies he creates today for his young family, and the quiches, sausage rolls, palmiers and galettes that have earned him a cultish following in Australia and beyond. As well, he delivers a master class in pastry – from puff to rye to vegan and gluten-free – gifting readers a foundation knowledge that sets them on a path to their own freewheeling baking adventures.
The book is structured across the arc of a day but the recipes at their heart are interchangeable – if you fancy beetroot & shallot galette for breakfast or bacon & onion quiche for dinner – that’s perfectly ok. And throughout there is a nod to Michael and wife Pippa James’ ethos, rooted in sustainability, seasonality and a desire to minimise their waste footprint.
