Baking with Julia
Baking With Julia is an American television cooking program produced by Julia Child and the name of the book which accompanied the series. Each episode featured one pastry chef or baker who demonstrates professional techniques that can be performed in a home kitchen. It was taped primarily in Child's Cambridge, Massachusetts house and was aired over four television seasons from 1996 to 1999; it is still occasionally aired in reruns on Create on PBS digital stations. The series was created as a spinoff of the Cooking with Master Chefs series due to a significant response to the baking episodes and was a nation co-production of A La Carte Communications and Maryland Public Television. The accompanying book was written by baker and food writer Dorie Greenspan with assistance from Child and food tester David Nussbaum, and includes brief biographical sketches of the chefs involved in the show.
Episodes
Executive chef Craig Kominiak of Ecce Panis Bakery in New York City bakes focaccia. He shows how to test the elasticity of the dough by stretching it...
Berkeley, CA teacher and chocolatier Alice Medrich creates a chocolate genoise raspberry ruffle cake, provides tips on the best way to melt and shape...
Master chef Michel Richard of Citrus in Los Angeles demonstrates the making and baking of puff pastries. He creates a tourte Milanese filled with laye...
Bread machine wizard Lora Brody of West Newton, MA makes machine-kneaded buttermilk white bread. She bakes one loaf in the oven and another in the mac...
While creating a white chocolate pattycake with chocolate tulips, chef and author Marcel Desaulniers of the Trellis in Williamsburg, VA also offers ad...
Pastry chef Gale Gand of Brasserie T in Northfield, IL creates two spectacular desserts: a towering chocolate Napoleon and a "fettuccine" ice cream sa...
Executive pastry chef Norman Love of the Ritz Carlton in Naples, FL creates chocolate-cinnamon beignets. He makes the pastry from choux paste, uses a...
Bagel maven Lauren Groveman from Larchmont, NY demonstrates how to make bagels, which must be boiled before baking. She adds baking soda and sugar to...
Mary Bergin, head pastry chef for Spago at Las Vegas, demonstrates how to make two types of chiffon cakes, a nectarine upside-down lemon chiffon cake...
Steve Sullivan, owner of Acme Bakery in Berkeley, CA, joins Julia to prepare walnut bread and the bakery's renowned decorative loaves.
Nancy Silverton, owner of La Brea Bakery in Los Angeles, demonstrates how to create a basic brioche dough. This versatile dough can be used to create...
Peter Malgieri, cookbook author and master teacher at Peter Kump's New York City Cooking School, bakes an assortment of fancy cookies. While creating...
Well-known California baking teacher Flo Braker demonstrates the classic French technique for creating ladyfingers Genoise, the batter of which is use...
Cast
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