Instructors
Kim Ode
Edina, MN
Kim has written two cookbooks for the Minnesota Historical Society Press: “Rhubarb Renaissance,” and “Baking With the St. Paul Bread Club: Recipes, Tips, and Stories,” which was a finalist for a Minnesota Book Award. She’s also a North House alum, having learned to make her wood-fired brick oven from the legendary Alan Scott. For eight years, she wrote the monthly Baking Central feature for the Taste section of the Star Tribune, where she also was a feature writer for 33 years. She and her husband John spend as much of their summer as possible sailing on Lake Superior.
Current Courses Offered by Kim Ode
Past Courses Offered by Kim Ode
Better Butter Baking
Better Butter Baking: Online Course
Breads for Everyday Baking: Youth in the Kitchen
Catching the Rye: Beyond Bread
Ethnic Pastries: A European Tour
Foods for a Superior Spring
From Noodles to Strudels
From Noodles to Strudels Online Course
More Small Breads: Bialys, Wool Bread, Rye Buns, & Scones
Nordiska Kakor: Nordic Cookies Online Course
Nordiska Kakor: Seven Nordic Cookies
Pastry Pleasures -Strudel & Danish Pastry: Online Course
Poached Breads: Bagels and Pretzel Buns Online Course
Reinventing Rhubarb: Online Course
Reinventing Rhubarb: Savory and Sweet
Rhubarb, Both Savory and Sweet
Slow Breads: Using Time to Develop Flavor and Texture
Small Breads: Bagels, Biscuits, Bollars, and More
Small Breads: English Muffins, Biscuits & Buns Online Course
Small Breads: English Muffins, Biscuits, & Buns
Small Breads: Pretzel Rolls, English Muffins & Bagels
