Baker's Odyssey

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Overview

"These marvelous recipes are so well articulated that you know you're in the best of hands. But they are also a cultural gift, one that reminds us that America's colorful forms and flavors come from those who left their countries, but not their baking traditions. This is a close and joyful look, aimed through the lens of baking, at who we are as a nation."
?Deborah Madison, author of Local Flavors

"A Baker's Odyssey is a fascinating book. Not only is this an amazing collection ...

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Overview

"These marvelous recipes are so well articulated that you know you're in the best of hands. But they are also a cultural gift, one that reminds us that America's colorful forms and flavors come from those who left their countries, but not their baking traditions. This is a close and joyful look, aimed through the lens of baking, at who we are as a nation."
Deborah Madison, author of Local Flavors

"A Baker's Odyssey is a fascinating book. Not only is this an amazing collection of heirloom recipes, but there are master lessons in baking. Pastry chefs as well as home bakers will adore this book. These are priceless authentic recipes."
Shirley O. Corriher, author of CookWise

"What a wonderful trip into the heart of America through the hands of immigrant women baking memories of all the places they came from in their own American kitchens. Greg Patent's detailed explanations in words and photos allow us the luxury of travel without moving a foot from our stoves."
Betty fussell, author of Masters of American Cookery

"Don't miss this opportunity to join Greg Patent on his extraordinary pilgrimage to discover the marvels of ethnic baking in the melting pot of America's kitchens. He showcases bakers whose generous spirits and unique recipes inspire us to pass on the traditions of our own worlds of baking."
Flo Braker, author of The Simple Art of Perfect Baking

"Greg Patent is to American baking what Elizabeth David was to English—a thorough scholar, evocative writer, and, most of all, a first-rate baker."
Damon Lee Fowler, author of Damon Lee Fowler's New Southern Baking

"I would go anywhere with Greg Patent. I know I am going to learn something interesting about food, not just how to cook something very delicious. But this odyssey is exactly the kind of trip I dream about. He takes us into the kitchens and cultures of so many different people, Americans who are often keeping up traditions lost even in their ancestral countries. Thank you, Greg."
Arthur Schwartz, www.thefoodmaven.com

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Editorial Reviews

Library Journal

After his successful, award-winning Baking in America , Patent, an immigrant himself, now features recipes from others who journeyed to the United States. Included are bakers from Germany, Italy, Norway, Portugal, and even Australia, Slovenia, Wales, and West Africa; Patent traveled the country to work with over 60 home bakers. The majority of the baked goods are sweet, but there are savory pastries, yeast breads, and pies. An introduction to each recipe includes information about its origin and the current baker. The instructions are clear, with alternate versions for mixing by a stand mixer or a food processor, or by hand. The accompanying DVD (not seen) gives instructions for making strudel, pretzels, cannoli, Swedish saffron rolls, and more. Much of the baking is not for the calorie-conscious and contains lots of butter, sugar, eggs, and heavy cream. This is a marvelous resource for bakers interested in the cultural heritage of our immigrant nation. Recommended for all cookbook collections.-Christine Bulson, SUNY at Oneonta Lib.

Copyright 2006 Reed Business Information.
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Product Details

  • ISBN-13: 9780764572814
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 11/28/2007
  • Edition description: w/ DVD
  • Edition number: 1
  • Pages: 416
  • Product dimensions: 8.40 (w) x 9.42 (h) x 1.40 (d)

Meet the Author

GREG PATENT was born in Hong Kong, spent his early childhood in Shanghai, and immigrated to the United States with his family when he was eleven. He earned a PhD from the University of California at Berkeley and became a full professor of zoology at the University of Montana before leaving to pursue a career in cooking, his first love. He is a veteran baker, cooking teacher, and cookbook author whose books include the James Beard Award–winning Baking in America, which was also named "Best of the Best" by Food & Wine magazine. He was a longtime contributing editor to Cooking Light and also has written articles for Gastronomica and Fine Cooking. He lives in Missoula, Montana, with his wife, Dorothy.

Photographer KELLY GORHAM began his professional career in 1995 after earning a bachelor's degree in photography from Montana State University. He has since worked as a staff photographer for newspapers in Montana and Nevada and as a corporate photographer in the Seattle area. Since 2003, he has been a freelance photographer based from his home state of Montana.

Videographer DAVID McLEAN has worked in film and video production for more than thirty years. He has worked in broadcast television as a production manager and producer. He has also filmed footage for CBS, NBC, ABC, PBS, and the ZDF network in Germany and worked as a freelance producer for wildlife and outdoor programs. He produced, shot, and edited a series of twenty-six half-hour cooking shows for TV sponsored by Cuisinart.

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Table of Contents

Acknowledgments.

The Bakers and Their Contributions.

Introduction.

Ingredients.

Equipment.

1. Fried Sweet Pastries and Doughs.

2. Flatbreads and More.

3. Savory Pastries.

4. Sweet Pastries.

5. Savory Yeast Breads and Pies.

6. Sweet Yeast Breads.

7. Cookies.

8. Cakes, Tortes, Pies, and Other Desserts.

9. Basic Recipes.

Index of Recipes by Country or Region.

Index of Mail Order Sources by Company.

Index of Mail Order Sources by Specialty Ingredient. 

Bibliography.

Index.

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Customer Reviews

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