Editor’s note: check out Greg’s Dinner Guest Blog posts on Culinate.
A Baker’s Odyssey is a rich collection of recipes and culinary history, all gleaned from Patent’s exhaustive research in the American home kitchens of immigrants from around the world. Through his travels across the country, Patent learned the secrets to traditional baked goods originating from 32 different nations.
From Scotland and Austria to India and Thailand to Mexico, Norway, and West Africa, the recipes represent the best of each culture’s beloved culinary traditions. Chapters are organized by categories of baked goods, and include Fried Pastries and Doughs, Flatbreads and More, Savory Pastries, Sweet Pastries, Savory Yeast Breads and Pies, Sweet Yeast Breads, Cookies and Cookie-Like Pastries, and Dessert Cakes, Tortes, and Pies.
Patent provides detailed information on the origin of each recipe and its ingredients, and gives a real sense of the cultural heritage behind each dish. Recipes are easy enough for home cooks of any level to master, and include everything from Jewish Matzo, Eastern European Rugelach, and Sweet Irish Soda Bread to Russian Meat Piroshki, Italian Pignoli Cookies, and Chinese-Style Almond Sponge Cake.
The book is accompanied by an hour-long DVD in which Patent provides hands-on instruction in making Strudel, Pretzels, Cannoli, Kransakake, and more.
Listen to the Culinate podcast of Greg Patent talking about A Baker’s Odyssey.
Going with the local grains
The exuberant Israeli chef
Try quinoa, amaranth, millet, and sorghum
Velvety, earthy, and confident