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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.