美国各国移民食谱大全（含DVD） A Baker's Odyssey 地址 caj 百度云 pdb pdf kindle txt 下载

　　"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.

作者简介：

GREG PATENT was born in Hong Kong, spent his early childhood in Shanghai, and immigrated to the United States with his family when he was eleven. He earned a PhD from the University of California at Berkeley and became a full professor of zoology at the University of Montana before leaving to pursue a career in cooking, his first love. He is a veteran baker, cooking teacher, and cookbook author whose books include the James Beard Award–winning Baking in America, which was also named "Best of the Best" by Food & Wine magazine. He was a longtime contributing editor to Cooking Light and also has written articles for Gastronomica and Fine Cooking. He lives in Missoula, Montana, with his wife, Dorothy.

Photographer KELLY GORHAM began his professional career in 1995 after earning a bachelor's degree in photography from Montana State University. He has since worked as a staff photographer for newspapers in Montana and Nevada and as a corporate photographer in the Seattle area. Since 2003, he has been a freelance photographer based from his home state of Montana.

Videographer DAVID McLEAN has worked in film and video production for more than thirty years. He has worked in broadcast television as a production manager and producer. He has also filmed footage for CBS, NBC, ABC, PBS, and the ZDF network in Germany and worked as a freelance producer for wildlife and outdoor programs. He produced, shot, and edited a series of twenty-six half-hour cooking shows for TV sponsored by Cuisinart.

Acknowledgments

The Bakers and Their Contributions

Introduction

Ingredients

Equipment

1 Fried Sweet Pastries and Doughs

　Calas

　Fattigman

　Lebanese Fried Dough

　Chin Chin

　Zeppole

　Puff Puff

　Strufoli

　Paczki

　Cannoli

　Casatelli

　Bufiuelos

　Anise Sfinci

　Sfinci di Ricotta

　Koeksisters

　Malasadas

　Thai Fried Bananas

2 Flatbreads and More

　Matzoh

　Lebanese Pita

　Lefse

　Jian Bing

　South African Crumpets

　Flour Tortillas

　Chapati

　Puran Poori

　Kachauri

　Noreen Kinney's Irish Soda Bread

　Sweet Irish Soda Bread (Spotted Dick or Spotted Dog)

3 Savory Pastries

　Savory Pastries

　Cabbage Strudel

　Potato Porcini Strudel

　Cheese Sambouseks

　Chicken and Potato Sambouseks

　Granny's Kahk (Savory Bracelets)

　Empadas

　Samosas

　Cucumber Raita

　Shrimp Rissois

　Cheese and Potato Pierogi

　Traditional Cornish Pasties

　Thai Shrimp and Bean Sprout Fritters

　Thai Chili Sauce

　Flaky Turkish Feta Turnovers (Puaqa)

4 Sweet Pastries

　Date Babas

　Kolacky

　Szarlotka

　Baklawa

　Apple Strudel

　Pumpkin Empanadas

　Folhados

　Puff Pastry Squares with Lemon Buttercream

　Pastels de Nata

　Polish Poppy Seed Pastry

　Mazariner

　German Plum Cake

　Welsh Griddle Cakes

　Rugelach

5 Savory Yeast Breads and Pies

6 Sweet Yeast Breads

7 Cookies

8 Cakes, Tortes, Pies, and Other Desserts

9 Basic Recipes

Index of Recipes by Country or Region

Index of Mail Order Sources by Company

Index of Mail Order Sources by Specialty Ingredient

Bibliography

Index

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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, andSweet 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.