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Earth to Table Bakes: Everyday Recipes for Baking with Good Ingredients
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 Souffl�, Tourti�re, 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 Brul�e Cheesecake when winter comes around. Abundant and approachable, these are recipes to keep on your shelf for a lifetime.
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 Souffl�, Tourti�re, 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 Brul�e Cheesecake when winter comes around. Abundant and approachable, these are recipes to keep on your shelf for a lifetime.
- GenresCookbooksNonfiction
304 pages, Hardcover
Published October 12, 2021
1 person is currently reading
36 people want to read
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Displaying 1 - 7 of 7 reviews
April 27, 2024
I have made 6 recipes so far (put the book in my living room and told each roommate to pick a recipe) and they were all amazing. The recipes are far from boring and I’ve been able to learn new skills! Some recipes are more advanced but most are simple enough for all levels of bakers. Borrowed from the library but will be buying my own. Highly recommend!
December 6, 2022
The items selected on offer are exactly what I want to bake, and the photos are gorgeous.
I've had hit and miss results with the recipes, which are definitely not aimed at beginners - I found myself having to make a lot of judgement calls based on intuition and knowledge.
Super duper irritated that measurements are given in cups and milliliters but not grams???!!! Why give two different volume measurements and no weight measurements? I prefer to bake with my scale.
Also some of the oven temps seemed WAY off.
I've had hit and miss results with the recipes, which are definitely not aimed at beginners - I found myself having to make a lot of judgement calls based on intuition and knowledge.
Super duper irritated that measurements are given in cups and milliliters but not grams???!!! Why give two different volume measurements and no weight measurements? I prefer to bake with my scale.
Also some of the oven temps seemed WAY off.
January 11, 2022
“Earth to Table Bakes” was a gift from my son and his Canadian girlfriend. This is significant, as the authors have roots in the area in which my son and his girlfriend live. For this reason alone, I will treasure it. However, there are many other reasons that I will treasure it.
1. It is signed by one of the authors.
2. It focuses entirely on baking - mostly sweet, but some savory dishes. What could be better?
3. It is a beautifully made book. It is large and printed on substantial, heavy paper. It includes beautiful photos of each dish (in a matte finish, which I much prefer). I enjoyed reading every recipe, looking at the photos, and marking those I’d like to try.
On the other hand:
1. The authors, Beth Schormann (who graciously signed my copy of this cookbook), Erin Schiestel, and Jeff Crump, are all professional, experienced, highly-regarded, award-winning bakers. Some of the recipes are beyond me - probably not for the average baker. However, to their credit, they are quick to include an honest assessment of the difficulty and time involved in producing each item.
2. Lots and lots of dairy. Because of my allergies, most of the recipes would not be something I could eat. And there weren’t ready substitutions for most of the dairy included.
These things being said, I look forward to trying some of these recipes that I can eat!
1. It is signed by one of the authors.
2. It focuses entirely on baking - mostly sweet, but some savory dishes. What could be better?
3. It is a beautifully made book. It is large and printed on substantial, heavy paper. It includes beautiful photos of each dish (in a matte finish, which I much prefer). I enjoyed reading every recipe, looking at the photos, and marking those I’d like to try.
On the other hand:
1. The authors, Beth Schormann (who graciously signed my copy of this cookbook), Erin Schiestel, and Jeff Crump, are all professional, experienced, highly-regarded, award-winning bakers. Some of the recipes are beyond me - probably not for the average baker. However, to their credit, they are quick to include an honest assessment of the difficulty and time involved in producing each item.
2. Lots and lots of dairy. Because of my allergies, most of the recipes would not be something I could eat. And there weren’t ready substitutions for most of the dairy included.
These things being said, I look forward to trying some of these recipes that I can eat!
August 18, 2023
Everything in this cookbook looks absolutely delicious and uses beautiful produce and ingredients. I would say this cookbook is aimed toward the more advanced baker who loves classics with a twist! Something that should be noted is that the majority of these recipes do require a stand mixer which can be a large barrier to many. Also, the recipes are quite time-consuming - but so beautiful and delicious looking! When I get back to my stand mixer, I will be sure to check this book out again! Cheers!
August 10, 2025
This was such a fun, beautiful, and inspiring read! Also it is Canadian, hooray!
The recipes range from simple and delicious to way too complicated for me (no, I am not going to make my own croissants any time soon, no matter what you say, Schormann), with a nice middle range of ''that sounds good and I would like to try it soon.'' Everything I have made so far has been delicious, minus the banana bread fail which, upon reflection, was probably my fault and not the cookbook's.
The recipes range from simple and delicious to way too complicated for me (no, I am not going to make my own croissants any time soon, no matter what you say, Schormann), with a nice middle range of ''that sounds good and I would like to try it soon.'' Everything I have made so far has been delicious, minus the banana bread fail which, upon reflection, was probably my fault and not the cookbook's.
January 13, 2022
Wonderful cookbook written by two Canadian chefs that have a presence in SW Ontario. I like the tips on technique and detailed instructions. Beautiful photos.
August 27, 2022
This was a content read. Love the recipes and the stories too.
Displaying 1 - 7 of 7 reviews