Here's a new twist on an old favorite: pretzels warm from the oven. DIY bakers can make their own crunchy, chewy, savory, or sweet artisan pretzels with this collection of 50 recipes that imagines every way to shape, fill, and top them. Here are the traditional versions as well as novel creations such as Philly cheesesteak pretzel pockets and fried pretzel with cinnamon sugar. More substantial dishes like wild mushroom and chestnut pretzel stuffing, and pretzel bread pudding with caramel sauce elevate the humble pretzel to dinner-table fare as this tantalizing cookbook takes a cherished everyday snack to the next level of culinary creativity.
Andrea Slonecker is a Portland, OR-based food writer whose work has appeared in the Oregonian's MIX magazine and Northwest Palate magazine. She contributed the restaurant section in the guidebook Best Places Portland and served as the research assistant for James Beard Award winning journalist Cole Danehower's book, Essential Wines and Wineries of the Pacific Northwest. Since 2008 she has worked with Chronicle Books author Diane Morgan, consulting with her on each of her last three books and developed and wrote many of the recipes. She is the executive director of the Portland Culinary Alliance. She also spent 2 years at Ken's Artisan Bakery. She is now a chef instructor at the International Culinary School at the Art Institute of Portland.