 Welcome
A short introduction to the cookbook and dvd with author & baker Greg Patent. Watch Now >>
 Apple Strudel (Germany)
Learn to make classic apple strudel - layer upon layer of paper-thin buttery pastry rolled around a generous amount of apple and cinnamon, with raisins & walnuts. Watch Now >>
 Cannoli (Sicily)
Learn to make cannoli - thin, crisp, tube-shaped pastry shells filled with sweetened sheep's-milk ricotta mixed with citron and mini chocloate chips. Watch Now >>
 Hungarian Walnut Torte
This spectacular three-layer walnut torte, filled and frosted with mocha whipped cream, gets its unique structure and flavor from walnuts and bread crumbs. Watch Now >>
 Kransekaker (Norway)
A magnifcent tower of homemade almond paste shaped into 18 rings of various sizes, baked briefly until crunchy and stacked largest to smallest. Watch Now >>
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 Matzoh (Israel)
A wonderful multipurpose flatbread, matzohs turn out like super-crisp, ultrathin crackers with bubbly brown spots. Watch Now >>
 Pie Crust
An excellent all-purpose pie dough great with any filling. Learn to mix, roll, and form a pie shell for your favorite pie. Watch Now >>
 Thai Shrimp & Bean Fritters
Packed with shrimp and bean sprouts, these fritters stay crispy with a coating of rice flour and sparkling mineral water.
Watch Now >>
Krumkake (Norway)
These crisp rolled cookies are baked in a special iron, shaped using a wooden cone-shaped mold, then filled with whipped cream and berries. Watch Now >>
Schwabisch Pretzels (Bavaria)
Authentic barvarian pretzels - a thin, tangy, crackly surface with a thick, chewy interior. Watch Now >>
Swedish Saffron Bread
Saffranbrod is traditionally shaped into a large loaf, individual S-shaped scrolls, or more intricate patterns. Learn to make & shape the dough. Watch Now >>
Baker's Basics
How to measure flour for the recipes included in A Baker's Odyssey. Watch Now >> |
