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A Baker's Odyssey: Celebrating Time-Honored Recipes from America's Rich Immigrant Heritage, by Greg Patent
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"In this book, I'm embarking on a different path, focusing on finding recipes that preserve the tastes and memories of a long-departed place."
—Greg Patent
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 thirty-two 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 Matzoh, 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 much more.
- Sales Rank: #448473 in Books
- Brand: Brand: Wiley
- Published on: 2007-12-17
- Original language: English
- Number of items: 1
- Dimensions: 9.42" h x 1.40" w x 8.40" l, 1.10 pounds
- Binding: Hardcover
- 416 pages
- Used Book in Good Condition
From Publishers Weekly
Patent, a baker, teacher and James Beard Award winner (for 2002's Baking in America), examines the baking traditions of Iraq, Norway, Germany, India and other countries in order to illuminate the ways in which different cultures bake alike. Recipes are organized by cooking style instead of nationality, allowing home cooks to see the connections between regional specialties; for instance, New Orleanian Calas, fried puffs traditionally sold on winter sidewalks, are grouped with sweet Nigerian Chin-Chin and Italian Zeppole, the sugar-dusted fritters traditionally dished out at St Joseph's Day celebrations. Other baked goods share more complicated techniques: Hungary's Rigo Jancsi is a triple chocolate cake filled with thick chocolate cream and iced with semisweet chocolate glaze, while its cousin, French Gateau Basque, comprises an egg-rich pastry stuffed with thick vanilla cream. Those who like their baked goods on the savory side will delight in treats like Kleecha, delicious Syrian rolls flavored with clove, caraway and anise. More simple, but no less satisfying, are Norwegian Whole Wheat Oatmeal Loves, which smell like toasted joy coming out of the oven. This cookbook also comes with a DVD featuring useful show-and-tell examples of pretzel-making and cannoli-stuffing.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
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. (Library Journal, February 1, 2008)
Patent, a baker, teacher and James Beard Award winner (for 2002’s Baking in America), examines the baking traditions of Iraq, Norway, Germany, India and other countries in order to illuminate the ways in which different cultures bake alike. Recipes are organized by cooking style instead of nationality, allowing home cooks to see the connections between regional specialties; for instance, New Orleanian Calas, fried puffs traditionally sold on winter sidewalks, are grouped with sweet Nigerian Chin-Chin and Italian Zeppole, the sugar-dusted fritters traditionally dished out at St Joseph's Day celebrations. Other baked goods share more complicated techniques: Hungary's Rigo Jancsi is a triple chocolate cake filled with thick chocolate cream and iced with semisweet chocolate glaze, while its cousin, French Gateau Basque, comprises an egg-rich pastry stuffed with thick vanilla cream. Those who like their baked goods on the savory side will delight in treats like Kleecha, delicious Syrian rolls flavored with clove, caraway and anise. More simple, but no less satisfying, are Norwegian Whole Wheat Oatmeal Loves, which smell like toasted joy coming out of the oven. This cookbook also comes with a DVD featuring useful show-and-tell examples of pretzel-making and cannoli-stuffing. (Jan.) (Publishers Weekly (Online Edition), January 2008)
From the Inside Flap
In his James Beard Award–winning Baking in America, Greg Patent brought to life the 200-year history of American baking. Now, in A Baker's Odyssey, he celebrates the living traditions of America's immigrant bakers. Preserving recipes is one of the most important ways that immigrants maintain their cultural identity, and even families that came over generations ago still prepare cherished recipes handed down by grandmothers.
Visiting the kitchens of more than five dozen master home bakers around the country, Patent discovered the baking secrets of thirty diverse cultures, from Austria, Norway, and Italy to Mexico, India, and Nigeria. He observed techniques, recorded recipes, and learned the cultural significance of each baked good he saw prepared. The more than 130 recipes he shares in the book represent the best of each culture's beloved culinary heritage—and pay tribute to the marvelous gastronomic diversity of America today.
With this book as your guide, you can embark on a grand tour of baking around the world that will delight your family and friends. You'll encounter sweet and savory favorites such as Eastern European Rugelach, Sweet Irish Soda Bread, Chinese-Style Almond Sponge Cake, Italian Pignoli Cookies,Indian Chapati, Syrian Savory Bracelets, the Original Shoofly Pie, and Portuguese Empadas, to name just a few. To help you get started, Patent includes a special one-hour DVD that demonstrates key baking skills, including general baking techniques and the step-by-step methods for making Cannoli, Matzoh, Thai Shrimp and Bean Sprout Fritters, Apple Strudel, Pretzels, Swedish Saffron Rolls, Krumkaker, Kransekake, and Hungarian Walnut Torte. Complete with detailed notes on the origins and significance of each dish and thirty-two beautiful color photographs, A Baker's Odyssey is a bountiful gift that will open up a world of baking possibilities.
Most helpful customer reviews
38 of 40 people found the following review helpful.
The Gold Standard
By A. L. W.
Golden baked goods never looked so good. What pushes this cookbook a head of the pack is the enclosed DVD. The author takes time to demonstrate some of the recipes enclosed in the book that some might find challenging. Starting with pie crust, he also includes, Swedish cake, motza, cannoli and about 4 other recipes on the DVD. Having a DVD demonstrating some of the recipes with a cookbook is long overdue. I'm glad the cookbook world is finally attempting to incorporate technology where it can really benefit. Pairing this type of visual instructional manual with a diversity of recipes makes a great cookbook, a fabulously useful one. Not only does it basically begs you to try the recipes because you don't have an excuse with the enclosed demonstrations. But is helps insure success of the recipes it demonstrates. This should be the standard for most cookbooks.
Another thing that sets this cookbook apart is that it's a diverse offering of international baked goods. Mexican, Jewish, Italian, Hungarian, Thai, Chinese, Norwegian, Middle Eastern (Iraqi, Lebanese), Nigerian and so much more. Technology meets culinary diversity in the cookbook world, I hope this is the beginning of many.
This is a great gift for any occasion for someone who is afraid to bake and needs a little help. It will aslo be of interest to the seasoned baker who would enjoy a diversity of recipes added to their collection. This is also a great cookbook for parents to work on with their kids as a family activity because of the demonstrations. These types of activities can inspire creativity, critical thinking skills, and lead one to making a Basic Home Economics Course right in your own home!
Hopefully this book's use of of technology will become the standard and not the exception.
1 of 2 people found the following review helpful.
Fantastic Baking Book
By Anne Boleyn
I love this book. Mr. Patent has devoted a great amount of time to the research of the recipes and it shows. So far I have tried 4 and loved every single one of them. I have had to make adjustments because I live in a high altitude city, that's standard for me. Actually, the only reason I'm not giving this book 5 stars is because Mr. Patent as most authors, does not give too much of his attention to the subject of high-altitude baking.
25 of 25 people found the following review helpful.
Amazing variety from all over the world
By H. Grove (errantdreams)
"A Baker's Odyssey" is thick with recipes of all kinds---fried sweet pastries and doughs, flatbreads, savory & sweet pastries, yeast breads & pies (both sweet and savory), cookies, cakes, tortes, and more.
There are a few small bundles of color photos in the book. Most of the time I'm happy either way when it comes to the presence of photos---they aren't a must-have for me the way they are for some folks---but given the wide array of unusual (to me, anyway) treats in here, I would have loved more photos. The ones that are here are gorgeous, though.
There are plenty of notes on ingredients, which is incredibly helpful given that, for example, you might not have worked with lard before. Mr. Patent even includes instructions for rendering your own so it'll be of better quality than that found in your average grocery. There are also plenty of notes on equipment; just because these are traditional recipes doesn't mean you have to forgo modern convenience appliances!
A Baker's Odyssey includes recipes from all over the world---Kahk from Iraq; Puff Puff from Nigeria; Casatelli from Italy; Lebanese pita; Norwegian lefse; and on and on. I'd say that hands-down the biggest hit out of the recipes we've made so far was the Kachauri, fried flatbreads stuffed with a spiced split pea mixture. Cheese Sambouseks were quite popular as well---pockets stuffed with an egg-and-cheese mixture. We made a delightful whole wheat oatmeal bread as well as the tasty, crunchy little Kahk nibbles.
The recipes are clear and easy to read. So far I've only found one editing snafu (two slightly different sets of instructions to divide up a dough in one paragraph, such that it took a moment to realize I wasn't supposed to try to divide up the dough multiple times) and it was easily recognized and dealt with. All in all, I expect this will become one of our more treasured bread books. I just love being able to try out the vast wealth of recipes from around the world.
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