Baking with Julia
Julia Child and her guests demonstrate recipes, techniques and tricks of the trade that teach viewers how to make great breads, pies, cobblers, cookies, cakes and pastries, both sweet and savory.
Baking with Julia Previous Broadcasts
Gail Gand (Episode #312)
KQED Life: Wed, Dec 11, 2013 -- 5:00 PM
This episode features Gail Gand, pastry chef and owner of Chicago's Vanilla Bean Bakery and Florida baker David Blom. Gail shows Julia and viewers how to create a "not your usual" lemon meringue pie-for-one, while David Blom makes cookies: delicately curved tuiles and tasty gingersnaps.
Charlotte Akoto (Episode #206)
KQED Life: Wed, Dec 11, 2013 -- 11:30 AM
This episode is a demonstration of the versatility of meringues. Chef Julia Child observes pastry chef Charlotte Akoto as she creates three different desserts: meringue sandwiches with chocolate cream center, chocolate meringues with a caramel cream filling, and a meringue Napoleon with whipped cream and fresh fruit . First, she demonstrates the techniques used to make several different kinds of meringues, forming the part of the dessert that will serve as the base for a variety of cream and fruit fillings. Then she shows Child how to make the fillings themselves, and does a final assembly of all the ingredients.
Marjus Farbinger (Episode #205)
KQED Life: Tue, Dec 10, 2013 -- 11:30 AM
Chef Julia Child observes as pastry chef and master teacher Markus Farbinger creates a classic Viennese Pastry flavored with an espresso batter and layered with meringue. He also demonstrates how to make a decorative yet edible garnish of baskets made out of caramel, which are then filled with fruit.
Danielle Forestier, Oakland CA (Episode #204)
KQED Life: Mon, Dec 9, 2013 -- 11:30 AM
Master baker Danielle Forestier shows Julia how to make the classic French baguette. Using the traditional yet simple recipe of flour, water, salt and yeast and terra cotta baking tiles, Danielle demonstrates how this traditional French bread can be made at home.
Jeffrey Alford and Naomi Duguid (Episode #311)
KQED Life: Fri, Dec 6, 2013 -- 5:00 PM
Toronto bakers, Jeffrey Alfor and Naomi Duguid, and cookbook author Beatrice Ojakangas visit this week's episode to make naan and Swedish hardtack, types of flat breads.
Naomi Duguid and Jeffrey Alford (Episode #203)
KQED Life: Fri, Dec 6, 2013 -- 11:30 AM
Bakers Jeffrey Alford and Naomi Duguid show Julia several methods for creating pita or flat breads, and the toppings that go with them. Jeffrey makes a wheat flour dough pita bread in the oven and in a skillet, and Naomi prepares a Eastern Mediterranean Lamb and Tomato bread, using the unusual spices of cinnamon and allspice. The couple shows Julia how the proper way to eat flat bread, and introduces her to the traditional Middle Eastern toppings of Lentil Salad with red pepper, Chick peas with spearmint, diced cucumber, and yoghurt and cheese balls.
Beatrice Ojakangas (Episode #202)
KQED Life: Thu, Dec 5, 2013 -- 11:30 AM
Julia welcomes Beatrice Ojakangas, a Scandinavian Cookbook author from Duluth, Minnesota into her kitchen, where Beatrice demonstrates how to make a series of real Danish pastries. She shows her how to make the flaky dough, the apricot, prune and cream fillings that go inside, and the sugar glaze that goes on the outside. Beatrice ends by showing Julia how to manipulate the dough into a Danish Braid.
Markus Farbinger (Episode #310)
KQED Life: Wed, Dec 4, 2013 -- 5:00 PM
Master chef at The Culinary Institute of America, NY, Markus Farbinger teaches Julia Child how to create a special Viennese pastry treat, a poppy seed torte.
Esther McManus (Episode #201)
KQED Life: Wed, Dec 4, 2013 -- 11:30 AM
Esther McManus of Le Bus restaurant in Philadelphia makes a "real" French croissant.
Flo Braker, San Francisco (Episode #113)
KQED Life: Tue, Dec 3, 2013 -- 11:30 AM
Host Julia Child observes California's well-known baking teacher Flo Braker as she demonstrates the classic French technique for creating Ladyfingers Genoise, the batter of which is used as the base for a variety of miniature decorative cakes.
Peter Malgieri (Episode #112)
KQED Life: Mon, Dec 2, 2013 -- 11:30 AM
Author and master teacher at Peter Kump's New York City Cooking School, Peter Malgieri visits Julia Child in her kitchen. Malgieri bakes an assortment of fancy cookies. Malgieri creates a cornmeal-currant biscotti. He demonstrates the two ways to work the biscotti dough to form zaleti (diamond shape cookies.) He makes amaretti or Italian almond macaroons. He shows how to pipe out the amaretti dough. Finally, he creates flat, waffle-like cookies named pizelles or little pizzas because of their round, flat shape.