This collection of recipes for pies, quiches, galettes, tarts and preserves is that rare savory that is not focused on yeast bread.

Michael James, a Cornishman transplanted to Australia, is a baker and baking instructor who sees savory baking as part of his heritage, and as a way to expand the possibilities of using seasonal and local products, from grains to vegetables.

Following a chapter of versatile crust pastry recipes that span everything from a rye puff and lard shortcrust to vegan and gluten-free flaky pastries, James is off an running with an assortment of appealing ideas and recipes.

Puff pastry breakfast tarts with kimchi and cheddar cheese; celeriac, kale, and hazelnut muffins; tomato and anchovy spelt galettes; zucchini, goat cheese and rosemary loaf; rabbit, bacon, and white bean pie.

A worthy expansion of the repertoire.

Hardcover. Color photographs throughout.