Baking with Julia Previous Broadcasts

Gail Gand (Episode #312)

KQED Life: Fri, Oct 21, 2016 -- 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.

Joe Ortiz, Gayle's Bakery & Rosticceria, Capitola (Episode #211)

KQED Life: Tue, Oct 18, 2016 -- 11:30 AM

Joe Ortiz, a baker from Gayle's Bakery & Rosticceria in Capitola, California, shows chef Julia Child how to make crusty sourdough bread loaves in several decorative shapes. First, he makes homemade yeast, pulling bacteria wild and yeast out of the air with a mixture of flour, milk, water, and cumin. Adding more flour, he crafts a dough which he shapes into a loaf garnished with a sheaf of wheat, and mini-loaves shaped like a star and a cluster of grapes.

Peter Malgieri (Episode #112)

KQED Life: Mon, Oct 17, 2016 -- 5:00 PM

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.

David Ogonowski (Episode #210)

KQED Life: Mon, Oct 17, 2016 -- 11:30 AM

Julia Child observes as chef David Ogonowski makes a triple chocolate truffle treat. He demonstrates how to make the dough for the chocolate tart shell and the filling, which consists of a custard flavored with bits of chopped white and dark chocolate and biscotti. Ogonowski also shows Julia how to make a garnish for the plate the dessert will be served on, including a wafer-thin chocolate cookie topped with homemade espresso parfait, creating a complex dessert of contrasting smooth and crisp textures, and warm and cool temperatures.

Jeffrey Alford and Naomi Duguid (Episode #311)

KQED Life: Fri, Oct 14, 2016 -- 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.

Leslie Mackie (Episode #209)

KQED Life: Tue, Oct 11, 2016 -- 11:30 AM

Chef Julia Child observes as pastry chef and owner of Seattle's Macrina Bakery Leslie Mackie bakes an assortment of tarts and pies. First, Leslie demonstrates how to make the classic pie dough that will form the base of these desserts; some of the dough is used raw, while other crusts are pre-baked in order to avoid a soggy crust. This dough can be frozen for up to a month. Once the shells are prepared, she creates a classic French apple tart, a berry yogurt tart, and a blueberry nectarine tart garnished with chopped almonds.

Nancy Silverton (Episode #111)

KQED Life: Mon, Oct 10, 2016 -- 5:00 PM

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.

Johanne Killeen (Episode #208)

KQED Life: Mon, Oct 10, 2016 -- 11:30 AM

Chef Julia Child observes pastry chef Johanna Killeen as she makes "baby cakes," miniature cakes made from of the same basic batter, but varied with different flavoring ingredients. First, she shows Julia how to make the batter, which is a traditional American pound cake recipe, made richer with the addition of creme fraiche. She varies the first recipe by using hazelnut flour as an ingredient, and tops it with a dollop of Italian cream cheese flavored with grappa wine. Then she makes a couple of miniature upside-down cakes, using a rhubarb and caramel topping on one and rose geranium leaves on another.

Markus Farbinger (Episode #310)

KQED Life: Fri, Oct 7, 2016 -- 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.

Marion Cunningham, Walnut Creek Ca (Episode #207)

KQED Life: Tue, Oct 4, 2016 -- 11:30 AM

Cooking teacher and author of "The New Fanny Farmer Cookbook" Marion Cunningham shows chef Julia Child how to make a series of easy and delicious quickbreads, an American bakery staple. She makes moist buttermilk crumb muffins from a hundred year-old recipe that are good enough to eat on their own. Then she bakes scones, half done in the traditional shape, half made in a roll-up style, served with butter, whipped cream and raspberries. Finally, she creates unbelievably easy-to-make Irish soda bread, and fluffy popovers served with a drizzling of honey.

Steve Sullivan, Acme Bakery In Berkeley, Ca (Episode #110)

KQED Life: Mon, Oct 3, 2016 -- 5:00 PM

Master bread-maker Steve Sullivan from the Acme Bakery in Berkeley, CA visits Julia Child in her kitchen. Sullivan demonstrates how to make various decorative loaves. He creates a couronne, or crown of pearls. This bread uses three different starters. He also bakes baguettes, wheat stalks and pain fendu. To allow for these decorative breads to expand more readily, Sullivan recommends raising the humidity of the oven by pouring water in pans underneath the baking breads.

Charlotte Akoto (Episode #206)

KQED Life: Mon, Oct 3, 2016 -- 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.

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