Bread & Butter

Praise

“Who knew gluten-free bread could be so amazing?! The wonderful Erin McKenna, that’s who!”
—Nigella Lawson

“Gluten-free and vegan bread? How is that even possible? Trust Erin McKenna. She knows what she’s doing. And she’ll have you baking in no time.”
—Shauna Ahern

“I’ve been a fan of Erin McKenna’s BabyCakes from the start. Everything is so good there, perfectly artistic and obviously created with love. I have to admit that I’ve wolfed down some of her cupcakes at incredibly high speed, like a pastel colored blur from tray to mouth. Bread & Butter is a look at the wonderful savory things a person can whip into existence—a blueprint for food that tastes so good, made by my favorite baker. (Pastry chef? Chef? Whatever her title is, she’s my favorite.)”
—Fred Armisen
 
“Reckless abandonment and embracing the hilarity of imperfections and mistakes made in the kitchen are what breaking boundaries and recipe discovery are all about. It’s no surprise that Erin (my hero) figured out how to crack the code of gluten-free and vegan bread baking in the most delicious and approachable way possible! Superwoman knows no limits, nor does her sense of humor, comfort, or style.”
—Christina Tosi

“Erin McKenna is the only baker I trust in the totally vegan/no-gluten scene, and she’s been slugging it out much longer than anyone else. Erin is one of a kind and I bow down to her genius recipes in Bread & Butter.”
—Brooks Headley

“For gluten-free baking, there are plenty of cookbooks, authorities and guru figures claiming to have cracked the code. And many have, to some extent. But really, when we want recipes for making GF versions of English muffins, cinnamon raisin bread and pizza dough, author and Babycakes owner Erin McKenna is our answer.”
—Food Republic

“One of the greatest things one person can do for another is to take something that feels complicated and make it simple, to make the indigestible digestible. Erin McKenna, founder of NYC’s BabyCakes Bakery, does just that with her latest cookbook, Bread & Butter.”
—Cooking Light