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Baking with Julia Previous Broadcasts

Michel Richard & Alice Medrich (Episode #304)

KQED Life: Mon, Feb 20, 2017 -- 5:00 PM

Julia Child observes as California master chefs Michel Richard and Alice Medrich work their magic with puff pastry and biscotti.

Marcel Desaulniers (Episode #307)

KQED Life: Mon, Feb 20, 2017 -- 11:30 AM

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.

Michel Richard (Episode #103)

KQED Life: Fri, Feb 17, 2017 -- 5:00 PM

Master chef Michel Richard at Citrus in Los Angeles visits Julia Child in her kitchen. Richard demonstrates the making and baking of puff pastries. He creates a torte Milanese filled with layers of spinach, red bell pepper omelet, ham and cheese. For dessert, he creates sunny-side up apricot pastries. Richard designs the pastry to look like eggs sunny-side up.

Marcel Desaulniers (Episode #105)

KQED 9: Thu, Feb 16, 2017 -- 7:00 PM

Chef and author, Marcel Desaulniers of The Trellis in Williamsburg, VA visits Julia Child in her kitchen. Desaulniers creates a white chocolate pattycake with chocolate tulips. The viewers are told when selecting white chocolate be sure the ingredients include cocoa butter. Desaulniers demonstrates how to make chocolate tulips by dipping balloons into melted dark chocolate.

Repeat Broadcasts:

  • KQED 9: Fri, Feb 17, 2017 -- 1:00 AM

Johanne Killeen (Episode #306)

KQED Life: Tue, Feb 14, 2017 -- 11:30 AM

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

Nancy Silverton (Episode #303)

KQED Life: Mon, Feb 13, 2017 -- 5:00 PM

Chef Julia Child observes Nancy Silverton, owner of La Brea Bakery in Los Angeles, as she bakes a fresh creme fraiche custard brioche tarte with fresh fruit poached white wine sauce.

Lauren Groveman (Episode #305)

KQED Life: Mon, Feb 13, 2017 -- 11:30 AM

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.

Alice Medrich (Episode #102)

KQED Life: Fri, Feb 10, 2017 -- 5:00 PM

Master teacher and chocolatier Alice Medrich from Berkeley, CA visits Julia Child in her kitchen. Medrich creates a chocolate genoise raspberry ruffle cake. Medrich provides tips on the best way to melt and shape chocolate. Medrich demonstrates how to cut the cake into layers. She layers the cake with creme fraiche, melted chocolate, rum syrup and raspberries in an adjustable pan. She places the chilled, fan-shaped chocolates as a decorative topping.

Lora Brody (Episode #104)

KQED 9: Thu, Feb 9, 2017 -- 7:00 PM

Bread machine "wizard" Lora Brody of West Newton, Massachusetts visits Julia Child in her kitchen. Brody demonstrates how to make bread machine buttermilk white bread. After the machine kneads the dough, she bakes one loaf in the oven and the other is baked in the machine. Using the same dough, she forms cloverleaf rolls and twisty rolls and breadsticks. Brody creates a salsa quitza made from a dough containing refried beans and flour then topped with cream cheese, salsa, and shredded cheddar cheese.

Repeat Broadcasts:

  • KQED 9: Fri, Feb 10, 2017 -- 1:00 AM

Michel Richard & Alice Medrich (Episode #304)

KQED Life: Tue, Feb 7, 2017 -- 11:30 AM

Julia Child observes as California master chefs Michel Richard and Alice Medrich work their magic with puff pastry and biscotti.

Martha Stewart, Part 2 of 2 (Episode #302)

KQED Life: Mon, Feb 6, 2017 -- 5:00 PM

Guest Martha Stewart returns to complete her three-tiered wedding cake decorated with yellow buttercream icing and handmade marzipan fruit in this second of a two-part episode. Steward puts together the individual cakes that serve as the building blocks of this dessert, inserting a baked crunchy almond and egg white wafer and apricot jam between individual layers and decorating with the icing and candy fruit garnish.

Nancy Silverton (Episode #303)

KQED Life: Mon, Feb 6, 2017 -- 11:30 AM

Chef Julia Child observes Nancy Silverton, owner of La Brea Bakery in Los Angeles, as she bakes a fresh creme fraiche custard brioche tarte with fresh fruit poached white wine sauce.

Craig Kominiak (Episode #101)

KQED Life: Fri, Feb 3, 2017 -- 5:00 PM

Executive chef Craig Kominiak at Ecce Panis Bakery in New York City visits Julia Child in her kitchen. Kominiak bakes focaccia. Kominiak tests the elasticity of the dough by stretching it to see the "window" in the dough. Kominiak creates a sandwich with the focaccia he baked. Focaccia baked with fruit and topped with sugar can be also used as a dessert or a breakfast item.

Michel Richard (Episode #103)

KQED 9: Thu, Feb 2, 2017 -- 7:00 PM

Master chef Michel Richard at Citrus in Los Angeles visits Julia Child in her kitchen. Richard demonstrates the making and baking of puff pastries. He creates a torte Milanese filled with layers of spinach, red bell pepper omelet, ham and cheese. For dessert, he creates sunny-side up apricot pastries. Richard designs the pastry to look like eggs sunny-side up.

Repeat Broadcasts:

  • KQED 9: Fri, Feb 3, 2017 -- 1:00 AM
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