Baking in America by Greg Patent
I'm currently reading Greg Patent's "Baking in America". I was wondering if anyone else has read it and has tried any of the recipes.
Tags: Baking in America, Greg Patent
- Login to post comments
Replies to This Discussion
- Reply by Mike Nolan on February 18, 2012 at 4:32 pm
-
I haven't seen this book yet, but I have read a number of historical articles by Greg Patent, and his research appears to be very thorough.
Trying the original 'Boston Creme Pie' recipe he researched is on my list.
- Login to post comments
- Reply by Hstrybuf2 on February 18, 2012 at 4:33 pm
-
He also has a website www.thebakingwizard.com
- Login to post comments
- Reply by Mike Nolan on February 18, 2012 at 5:06 pm
-
Oh yes!
"Beard on Bread" is the book that really turned me on to baking my own breads, and I'm not the only one here who has said that!
I have several James Beard cookbooks, he was a fantastic writer and naming the annual 'best new cookbook' awards after him was most appropriate.
- Login to post comments
- Reply by Mike Nolan on February 18, 2012 at 5:43 pm
-
I've heard the same complaint about BBA from some people, though I don't find it daunting. (But I'm an engineer by training, I read technical manuals for pleasure!)
You would probably find Jeffrey Hamelman's book "Bread: A Baker's Book of Techniques and Recipes" a bit technical as well.
Rose Levy Beranbaum's "The Bread Bible" may be more to your liking.
Shirly Corriher's books "Cookwise" and "Bakewise" have a good blend of stuff for the techies and stuff for normal people. :-)
- Login to post comments
- Reply by --jej on February 18, 2012 at 6:54 pm
-
I went to the public library and brought home Greg Patent's "Baking in America". I went through it cover to cover, and wanted to bake everything in it! So I went on the web and bought a copy in the 'used' category. It hardly looks touched, and I'm thrilled to have it. Of course I haven't done baked everything in it, but you should see the little page markers I put in the book -- more, probably, than any other cook book I've got!! He and his book have impressed me very, very much!!
- Login to post comments
- Reply by dachshundlady on February 23, 2012 at 6:20 am
-
Looks like I will leave here and go to my county wide library system to see if they have this book. Thanks for heads up.
- Login to post comments
- Reply by --jej on February 23, 2012 at 12:42 pm
-
dlady, do you not have 'interlibrary loan' at your library? Ask about it. Or is the county wide library system actually that?
Our local library is now a part of what is called the Arrowhead System, and includes a total of 6 area libraries. It is really a good thing. But beyond that, we also have the interlibrary loan system. A few years ago, a book came from London, England! I was so surprised. Next time I asked for the same title again, it came from a library about an hour away from here.
And yes, I think you will enjoy seeing this book. ;))))
- Login to post comments
- Reply by dachshundlady on February 23, 2012 at 1:14 pm
-
Our county library system has 32 libraries! There is an advantage to being 30 minutes from a city in your own county. I ordered that book as well as one by him called "A Baker's Odyssey".
- Login to post comments
- Reply by Mike Nolan on February 25, 2012 at 11:42 am
-
I've got this book on reserve at the library (interlibrary loan), am looking forward to reading it.
- Login to post comments
- Reply by Midnite Baker on February 26, 2012 at 3:15 am
-
I have the book "A Baker's Odyssey" by Greg Patent. It has a CD with it. Though I don't remember what is on it, except that it is instructional.
- Login to post comments
- Reply by dachshundlady on March 10, 2012 at 1:11 pm
-
I just got thru Baking in America. I am going to try his fresh pineapple pie, his Bulgur Bread and I think I might try the lemon pound cake. I copied down his poundcake tips. All the same stuff KidPizza has been teaching us. But there are just so many poundcake recipes in this book and elsewhere Hard to decide which to make since they are quite expensive and sooo big for just the two of us. Might have to start a thread . . .
- Login to post comments
- Reply by dachshundlady on March 11, 2012 at 7:48 am
-
That one did catch my eye as well. Then there is one that has just yolks rather than whole eggs. But what would I do with all those whites?
- Login to post comments
- Reply by cwcdesign on March 11, 2012 at 9:21 am
-
You can freeze the egg whites for future use. All of them together or in smaller amounts of 1or2 in an ice cube tray. Then you can use them for meringues or whatever else you need egg whites for - I usually save them up for angel food cake :-)
- Login to post comments
- Reply by dachshundlady on March 11, 2012 at 10:55 am
-
I often need an egg white to glaze my yeast breads. Guess I could freeze them individually and not worry about the cholesterol in the cake. Of course, with all the butter and sugar, what difference would it make.
- Login to post comments
- Reply by ZenSojourner on March 17, 2012 at 5:17 am
-
Meringue! ANd if you don't want to make it now, freeze the whites - they freeze really well. Freeze them in ice cube trays and you'll have premeasured amounts - just measure into the tray, a T or so should easily fit, depending on your trays.
- Login to post comments
- Reply by ZenSojourner on March 17, 2012 at 5:19 am
-
Great minds think alike. Mine's just a lot slower than yours, LOL!
- Login to post comments
- Login to post comments
