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Baking with Julia Previous Broadcasts

Marjus Farbinger (Episode #205)

KQED Life: Tue, Sep 27, 2016 -- 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.

Mary Bergin (Episode #109)

KQED Life: Mon, Sep 26, 2016 -- 5:00 PM

Head pastry chef Mary Bergin for Spago at Las Vegas, Nevada visits Julia Child in her kitchen. Bergin demonstrates how to make two different types of chiffon cakes. Bergin creates a nectarine upside down lemon chiffon cake and a chocolate chiffon bundt cake with creme brulee. Bergin provides many tips on preparing these cakes such as the colder the eggs are the easier they are to separate.

Danielle Forestier, Oakland CA (Episode #204)

KQED Life: Mon, Sep 26, 2016 -- 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.

Nick Malgieri (Episode #308)

KQED Life: Fri, Sep 23, 2016 -- 5:00 PM

Nick Malgieri, master teacher at Peter Kump's New York Cooking School and author of several award-winning books on baking, demonstrates authentic Sicilian specialties like savory pizza rustica and fig-filled treats called "X" cookies.

Naomi Duguid and Jeffrey Alford (Episode #203)

KQED Life: Tue, Sep 20, 2016 -- 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.

Lauren Groveman (Episode #108)

KQED Life: Mon, Sep 19, 2016 -- 5:00 PM

Bagel maven Lauren Groveman from Larchmont, New York visits Julia Child in her kitchen. Groveman demonstrates how to make bagels. Bagels need to be boiled before baking. Groveman adds baking soda and sugar to help brown the bagels during baking. After boiling, Groveman flavors the top and the bottom of the bagels. She bakes the bagels on top of a tile and tosses ice cubes on the bottom of the oven to create steam. She also prepares vegetable cream cheese, smoked salmon and scallions cream cheese and chopped chicken livers to top her home-made bagels.

Beatrice Ojakangas (Episode #202)

KQED Life: Mon, Sep 19, 2016 -- 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.

Marcel Desaulniers (Episode #307)

KQED Life: Fri, Sep 16, 2016 -- 5:00 PM

Marcel Desaulniers, chef and owner of the Trellis Restaurant in historic Williamsburg, Virginia, as well as the author of "Death by Chocolate," teases the palate with oven-roasted plum cakes with chocolate sauce and chocolate-mint nightcaps.

Esther McManus (Episode #201)

KQED Life: Tue, Sep 13, 2016 -- 11:30 AM

Esther McManus of Le Bus restaurant in Philadelphia makes a "real" French croissant.

Norman Love (Episode #107)

KQED Life: Mon, Sep 12, 2016 -- 5:00 PM

Executive pastry chef Norman Love at Ritz Carlton in Naples, Florida visits Julia Child in her kitchen. Love creates chocolate-cinnamon beignets. Love demonstrates how to make the beignet pastry from choux paste. Using a pot sticker press, Love forms the beignets and then fills them with pastry cream and bananas. Love creates a walnut sauce for the beignets.

Flo Braker, San Francisco (Episode #113)

KQED Life: Mon, Sep 12, 2016 -- 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.

Johanne Killeen (Episode #306)

KQED Life: Fri, Sep 9, 2016 -- 5:00 PM

Johanne Killeen, chef and co-owner of Al Forno Restaurant in Providence, Rhode Island, bakes two American classics: gingerbread baby cake and Johnnycake cobblers.

Peter Malgieri (Episode #112)

KQED Life: Tue, Sep 6, 2016 -- 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.

Gale Gand (Episode #106)

KQED Life: Mon, Sep 5, 2016 -- 5:00 PM

Pastry chef Gale Gand of Brasserie T at Northfield, IL visits Julia Child in her kitchen. Gand creates two spectacular desserts: a towering chocolate Napolean and a fettuccine ice cream sandwich. Gand demonstrates how to make chocolate filo dough, poached pears, cranberry compote, whipped cream with ginger, and the mocha granache necessary for the Napolean. Still using filo dough, Gand creates a "fettuccine" for the sandwich of the dessert. Gand adds raspberries and a fresh fruit kabob to the ice cream sandwich.

Nancy Silverton (Episode #111)

KQED Life: Mon, Sep 5, 2016 -- 11:30 AM

Nancy Silverton, owner of La Brea Bakery in Los Angeles, CA visits Julia Child in her kitchen. Silverton demonstrates how to create a basic brioche dough. Silverton shows how versatile brioche dough can be - creating everything from a main course to the desert. This dough is used to make two different bakery goods: savory brioche pockets and pecan sticky buns.

Lauren Groveman (Episode #305)

KQED Life: Fri, Sep 2, 2016 -- 5:00 PM

Lauren Groveman, New York cooking teacher and cookbook author, demonstrates how easy it is to make European ethnic specialties like rich brown pumpernickel loaves and crunchy matzos.

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