Greg Patent: A Baker's Odyssey

By JULIETTE ROSSANT Greg Patent is an erudite baker. His new book, A Baker's Odyssey: Celebrating Time-Honored Recipes from America's Rich immigrant Heritage (Wiley 2007) is a voyage through America's cultural heritage. As someone born and raised partially abroad (Hong Kong and Shanghai), he turns an outsider's adoring eye on immigrant food. He cooked alongside home cooks from around the world, and expertly brings those recipes together in a handsome book. Not many cookbook authors would dare to invoke Walt Whitman's epic poem, Leaves of Grass to start their work. And if you believe, as Super Chef does, that cooking is at the heart of culture and history, then it is an appropriate poem to invoke – a poem that celebrating America and Americans. Perhaps the best place to start is at the end of the book with the DVD that comes with it. In it, Greg goes through some basic recipes, like making an expert piecrust and then proceeds to more complicated recipes like Cannoli (p. 60), Matzoh (p. 80) and Thai Shrimp and Bean Sprout Fritters (p. 128) These last aren't technically baked, but Greg seems to have so much fun making these light, crispy fritters that it doesn't matter – they look delicious. This is not a DVD that would end up on the Food Network – there is too much good information and practical tips from what kind of rolling pin to use to what to do if dough does not form a smooth ball. Get your kids to watch it and they'll be learning from a master teacher. Greg instructs with a gentle manner – perfect for someone new to baking. The only thing missing is that each recipe seems a bit rushed. Greg never cuts into the apple strudel to show the inside, or the texture of Swedish Saffron Bread, or how to eat the 18 rings of Kransekake (p. 298). There are plenty of sweet baked goods in this book, but luckily there is also a whole section of savory pastries, and others sprinkled through the chapters including Lebanese pita (p. 82), Puran Poori (p. 94) and Iraqi Meat Pies (p. 184) or Laham Ageen, a recipe from a Chaldean Iraqi family. The head notes are full of wonderful anecdotes of the families, cooks, and writers who gave him recipes. If you are planning a St. Patrick's Day celebration, then try Greg's two recipes for Irish Soda Bread (see recipe). He includes Noreen Kinney's Irish Soda Bread (p. 98) and Sweet Irish Soda Bread (Spotted Dick or Spotted Dog) (p. 100). The first is traditional, non-sweet Irish bread with an explanation of why sunflower seeds turn green in baking (antioxidants). The second is non-traditional sweet bread that Greg compares to a giant scone. He adds in the head notes that the theory is that since the Irish used soft wheat, baking soda was better as a leavening ingredient. Both recipes turn out fine breads for tea or Irish stew. Recipe: Noreen Kinney's Irish Soda Bread Previous articles: [Cookbook reviews - complete] Technorati Tags: superchefblog, Juliette Rossant, super chef, celebrities, chefs, food, restaurants, cooking, branding, cuisine, blogging, food blogging --> back to Super Chef