with Greg Patent, Award Winning Cookbook Author
I have often said that a recipe is a guide. It’s a road map to success just so long as you follow the described path. When baking, sticking to amounts and methods, especially if it’s the first time you’re making a recipe, is essential. But […]
Boston Cream Pie is certainly not a pie but instead is a tender two-layered cake, with a luscious pastry cream filling topped with a dreamy chocolate glaze.
If you order directly from Greg, you can request that he sign your copy to your specification! This is perfect for gift giving!
A Baker’s Odyssey is a rich collection of recipes and culinary history, all gleaned from my 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 […]
The flat beater of a KitchenAid mixer does an excellent job of making a light-textured 100 percent whole wheat sandwich loaf.
For the recipe click here In my last post I featured a recipe for a light-textured 100% whole wheat loaf made with a food processor. It’s an extraordinary bread. I make it at least once a week, and once you try your hand at it, […]
For detailed instructions click here The very idea of a light-textured, flavorful, sandwich bread made entirely with 100% whole wheat flour and no white flour is no longer just an idea; it’s a reality. How is this possible? Kneading whole wheat bread dough by hand […]
Chocolate Party Layer Cake adds a festive presence to any party. The quick-mix cocoa batter takes 4 minutes of beating with an electric mixer and the cocoa cream frosting is ready in half that time.
I first baked “Open Sesame Pie” in 1954 soon after the recipe won the Grand Prize of $25,000 at Pillsbury’s 6th Grand National Bake-Off. As a 15-year-old, I just had to bake this pie because of two ingredients: sesame seeds and dates. I grew up […]
