might do to you. Other traditional bake-books operate within the wholly confined orbit of strudel and streusels; A Baker’s Odyssey has strudels galore but is also about forgotten or esoteric American immigrant recipes, so it also covers kulich and chin chin cookies, shoofly pie and puran poori. Recipes involve techniques and ingredients that have sort of fallen by the wayside in an age of 30 minute meals: The book’s cannoli shell dough is made with Madeira, and ANZAC cookies are made with Lyle’s Golden Syrup. more ›