Product Description

Hands on baking with recipes and techniques that teach you how to make great breads, pies, cobblers, cookies, cakes, and pasties, both sweet and savory. A world-class course in baking for new and practiced bakers alike.

Baking with Julia is not only a book full of glorious recipes but also one that continues Julia's teaching tradition. Basic techniques come alive and are easily comprehensible in recipes that demonstrate the myriad ways of raising dough, glazing cakes, and decorating crusts. This is the resource you'll turn to again and again for all your baking needs.

Baking with Julia presents an extraordinary assemblage of talent, knowledge, and artistry from the new generation of bakers whose vision is so much a part of this book. The list of contributors reads like a Who's Who of today's master bakers: Flo Braker, Steve Sullivan, Marcel Desaulniers, Nick Malgieri, Alice Medrich, Nancy Silverton, Martha Stewart, and a host of bright new talents such as Jeffrey Alford and Naomi Duguid.

With nearly 200 recipes, and half as many pages of full-color photographs, this incomparable kitchen companion goes far beyond what most cookbooks offer. More than 50 pages of illustrated reference sections define terms and techniques, and explain the hows and whys of batters and doughs. If you've never made flaky pie crust, your first no-fail experience is at hand.

From chocolate to cheesecake, from miniature gems to multitiered masterpieces-this cookbook is a total immersion experience in the wonder of home baking.

Product Details

• Amazon Sales Rank: #31617 in Books
• Published on: 1996-11-04
• Released on: 1996-11-04
• Number of items: 1
• Binding: Hardcover
• 512 pages

Amazon.com
Television cooking shows are occasionally moderately entertaining to watch, but as sources for usable recipes and good cooking ideas, they are hit or miss at best. Cookbooks based on cooking shows are even less likely to be useful in the kitchen. One shining exception is Julia Child's "Master Chef" series. One of the best cooking shows ever produced, it also yielded some wonderful cookbooks, including Cooking With Master Chefs. The latest is Baking With Julia, which features the creations of 26 top bakers. All are artists with flour, eggs, butter, and the other ingredients of their craft. Writer Dorie Greenspan is a master at her craft as well. The paste for eclairs, she writes, is transformed from "ordinary-looking batter" into "a puffed pastry that appears to be threatening flight." It's all definitely good enough to eat.

From Publishers Weekly
Julia Child's newest TV series is a 39-part "full course in the art of baking." Here Greenspan (Waffles from Morning to Midnight) delivers the textbook for the course. The syllabus is comprehensive, covering breads, morning pastries, cakes, cookies, pies and savory pastries. The French classics?baguette, croissant, genoise, savarin, madeleines?are all present, but so are focaccia, pita, cobbler, rugelach and biscotti. This variety owes much to 27 "baker-professors" called on to instruct in their specialties. Steve Sullivan creates artisanal baguettes and couronnes; Beatrice Ojakangas prepares Danish Pastry and Swedish Limpa; Alice Medrich presents a Chocolate Ruffle Cake; Jeffrey Alfond and Naomi Duguid bake Persian Nan and other flatbreads; Lauren Groveman makes bagels and bialys; and Martha Stewart crafts a wedding cake decorated with marzipan fruit. Greenspan presents the nearly 200 recipes in classic Julia style; each recipe is clear, complete and comes with preparation and storage information. But the student-baker will need equipment and patience to match their efforts: many recipes rely on a heavy duty mixer, and some techniques will take repeated effort to master. For the ambitious, the adventurous and the simply appreciative, Baking with Julia is a course worth taking and a cookbook worth owning. BOMC/Good Cook selection; author (Ms. Child) tour.
Copyright 1996 Reed Business Information, Inc.

From Library Journal
Based on a new PBS series hosted by Julia Child, this work is destined to be a classic. The book begins by covering basics such as equipment, terms, and techniques before proceeding to building blocks such as flaky pie dough and genoise and then advancing to such sweet delights as chocolate truffle tarts and French strawberry cake. Everything from the way to knead bread dough to pointers for puffs is covered. Greenspan (Waffles: From Morning to Midnight, Morrow, 1993) has collected over 200 sweet and savory recipes from 27 baking professionals, including Lora Brody, Flo Braker, and Nancy Silverton. Interspersed among the recipes are plenty of mouthwatering photographs of the tempting treats. Sure to be popular with patrons and appropriate for all libraries, this book is highly recommended.
-?John Charles, Scottsdale P. L.
Copyright 1996 Reed Business Information, Inc.

Customer Reviews

A classic
I received this book last summer. Clear directions and recipes that work that my family can easily recreate at home. I have a few of her other books but really like the simple and straightforward directions in this one.

Baking Bible
I have had this book since it first came out. This is, by far, the baking bible for those of us who adore to bake on weekends. Recipes I continually come back to are the Vanilla Pound Cake, which I often make for neighbors at Christmas. And the unbelieveable blueberry muffins which are worth the price of the book!!! Boca Negra, the flourless chocolate cake is to die for, along with Sunny Side Up Apricot pastry. Enormous popovers which I still love to watch on the PBS show where Julia speaks of honey dripping down to her elbows.

Yes the receipes are sometimes time consuming---this is not a quick bake approach. Where else can you learn from the top pastry chefs and pay thousands for cooking school? The photos are increadible, the book has a nice size and receipes, while detailed, are easy to follow. Enjoy!

A classic.
With Dorie Greenspan's writing, Julia Child's inimitable personality shines through the well thought out recipes. You learn all the basics and how to build on them to achieve greater proficiency as a baker. It is a classic.