A Baker's Odyssey

By Greg Patent

From Scotland and Austria to India and Thailand, Mexico and Norway to West Africa, these recipes represent the best of each culture's beloved culinary traditions. Chapters are organized by catergories of baked goods, and includes fried pastries, flatbreads, savory pastries, sweet pastries, and dessert cakes.

• Format: Hardcover
• Language: English
• ISBN: 0764572814
• ISBN13: 9780764572814
• Release Date: January 2007
• Publisher: John Wiley & Sons Inc
• Length: 369 Pages
• Weight: 2.48 lbs.
• Dimensions: 9.5" x 1.0" x 8.3"

Customer Reviews

Questions abt high altitude baking mentioned in another review

Just an fyi for ppl complaining about high altitude baking, Mr. Patent lives in Missoula MT, altitude of 3209 feet above sea level. I used to live there too & his recipes worked for me. If ur worried, deoending on your altitude, I would suggest looking st his website & emailing him.

Fantastic Baking Book

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.

Amazing variety from all over the world

"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.

The Gold Standard

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.