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 […]
I went wild over this cake when I tasted it for the first time at Bell’s, a French bistro in Los Alamos, California. Its butteriness and shortbread-like texture are what made me an instant fan. How can a cake with only four ingredients be so […]
Here’s a special dessert for Valentine’s Day. It’s a special kind of soufflé — a flourless gluten-free cake, actually — that is meant to fall before serving. How much fun is that? It’s similar to a classic soufflé batter but contains a goodly amount of […]