Cookbooks by Greg Patent
I’ve written 7 cookbooks. They’re listed chronologically with brief descriptions of each:
 Food Processor Cooking Quick and Easy (Ten Speed Press, 1992; paperback)
Patently Easy Food Processor Cooking published by the Cuisinart Cooking Club.
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New Cooking from the Old West (Ten Speed Press, 1996; paperback)
After I had lived in the Rocky Mountain West for more than 20 years, I wanted to write a book that showcased recipes created from our abundant local ingredients. The region I included stretches from Oregon and Washington in the Pacific Northwest to the northern Rocky Mountain states Idaho, Montana, and Colorado. The recipes are organized by chapter from appetizers through desserts. There is a chapter on game cookery. Illustrated with black and white archival photos.
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 A is for Apple (Broadway Books, 1999; paperback)
Co-written with my wife, Dorothy, whose grandfather homesteaded an apple ranch in Idaho in the first decade of the 1900s. The book features more than 200 sweet and savory recipes for apples. Each chapter includes a “profile” of a particular apple variety. Sidebars throughout the book relate stories about apple varieties, apple lore, and apple cookery. The book turns menus upside down by beginning with sweet things and ending with savories. Chapter titles: Apple basics; Ingredients; Pies and tarts; Desserts; Cakes; Cookies; Breads Soups and salads; Seafood and game; Poultry; Beef, pork, and lamb; Side dishes; Apple thises ‘n’ thats; Growing your own apples. Order Now >>
 Baking in America (Houghton Mifflin, 2002; hardback).
I wrote this book to tell the history of America through baking. I traveled to libraries all over the United States to search for cookie, cake, and pastry recipes that were baked 200 or more years ago and to see how recipes had been modified over time. I used old recipes as inspirations for my own creations, about 250 of which are included in this book. Winner of the 2003 James Beard Award for best baking book. Insert of color photos.
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 New Frontiers in Western Cooking (Globe Pequot Press, 2002; paperback) This is a reissue of New Cooking from the Old West with a new format, more archival photos, and a few more recipes.
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A Baker’s Odyssey (John Wiley & Sons, 2007; hardback)
This is my newest book, a celebration of America’s rich immigrant heritage. It is about preserving heritage and tradition through cooking and baking. I worked with women (and a few men) from 32 different nationalities in their home kitchens to learn their special techniques and to gather the recipes in this collection. The book comes with a companion DVD. Color inserts illustrate more than 3 dozen recipes.
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Montana Cooking (Three Forks Press, 2008; paperback)
This forthcoming book celebrates Montana’s glorious cooking. I’ve re-written two of my previous books, New Cooking from the Old West and New Frontiers in Western Cooking, to include recipes that use Montana ingredients. Many new recipes and new chapters for breakfast and outdoor cooking are in this book along with chapters for appetizers, soups, breads, meats, game, poultry, fish and seafood, vegetables and grains, and desserts. Illustrated with archival black and white photos. Order Now >>
Awards
Baking in America was a finalist in the 2003 International Association of Culinary Professionals (IACP) Cookbook Awards. It won the 2003 James Beard Foundation Award for best baking book of the year and the World Gourmand Cookbook Awards for best baking book in the English language.
Reviews
Baking in America
[The] recipes are the sort that inspire nostalgia. Their titles are homey and comforting in their simplicity: chewy butterscotch loaf, lemon-honey drop cookies, buttermilk bread...the book offers heaps of reassuring advice...recipes with meticulous instructions. Making the our cream lemon pound cake? (If not, you should be --- it’s exceptional.)
— The Los Angeles Times, November 27, 2002, Betty L. Baboujon
A comprehensive paean to home baking--nothing too frilly--by a master who won the Pillsbury Bake-Off as a teenager....Among the finest recipes here are the Kentucky chocolate sheet cake,with a crumb so fine that it tastes almost like a mousse, and the (truly) perfect apricot-berry crumble.
—Food & Wine, December, 2002, Ten Best Cookbooks of the Year.
From time to time, the right writer finds the right subject and after a long time--usually--a book appears that is so solid and true and timeless that it may become a classic. Such is the case with Greg Patent and his new book. The author has such an obvious passion for baking and research that a book that might have been a weighty tome is instead a good read and a clarion call to the kitchen.
—The Chicago Tribune, December 11, 2002, by William Rice.
When you're in one of those moods that compels you to skip the meal and go straight to dessert, you'll be very glad for Greg Patent's Baking in America, with its apple-cranberry cobbler, Moravian sugar cake, and butterscotch cream pie. Patent's careful instructions and pleasing asides into the history of American baking make this compendium a keeper, and so do his apricot-coconut-walnut bars--the recipe that won him a prize at the Pillsbury Bake-Off when he was 19.
— Laura Shapiro, House and Garden, February 2003.
A is for Apple
"It's hard to believe that bananas are the most popular fruit in the United States, followed by apples, but there you have it. Such small but telling details can be found in Greg Patent and Dorothy Hinshaw Patent's A Is for Apple. That, and every apple recipe you might ever want to try....There is an apple pie recipe in this book, and then its deep-dish cousin, and then the same with rhubarb, and so on. But there's a recipe for apple-venison sausage, too. And apple rice pudding, and spicy apple dumplings, and oatmeal-apple-nut bars, and cider gingerbread with cider cream, and Latvian pumpernickel and fruit soup; then there's trout with cider, chanterelles, and cream; and duck breasts with cider, orange, and Calvados sauce. You get the idea: the whole big apple kit and caboodle."
—Schuyler Ingle, Foodlist.com
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