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
Gale Gand (Episode #106)
KQED Life: Mon, Sep 30, 2013 -- 11:30 AM
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.
Danielle Forestier, Oakland CA (Episode #204)
KQED Life: Fri, Sep 27, 2013 -- 5:00 PM
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.
Marcel Desaulniers (Episode #105)
KQED Life: Fri, Sep 27, 2013 -- 11:30 AM
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.
Lora Brody (Episode #104)
KQED Life: Thu, Sep 26, 2013 -- 11:30 AM
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.
Naomi Duguid and Jeffrey Alford (Episode #203)
KQED Life: Wed, Sep 25, 2013 -- 5:00 PM
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.
Michel Richard (Episode #103)
KQED Life: Wed, Sep 25, 2013 -- 11:30 AM
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.
Alice Medrich (Episode #102)
KQED Life: Tue, Sep 24, 2013 -- 11:30 AM
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.
Craig Kominiak (Episode #101)
KQED Life: Mon, Sep 23, 2013 -- 11:30 AM
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.
Beatrice Ojakangas (Episode #202)
KQED Life: Fri, Sep 20, 2013 -- 5:00 PM
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.
Flo Braker, San Francisco (Episode #313)
KQED Life: Fri, Sep 20, 2013 -- 11:30 AM
Flo Braker, San Francisco Bay Area baker, author and cooking teacher, turns out two wonderfully crunchy butter galettes, one that's as a sweet treat with fresh berries and whipped cream, and another with tomatoes and savory herbs. Leslie Mackie, owner of Seattle's Macrina Bakery, demonstrates a raspberry-fig crostata.
Gail Gand (Episode #312)
KQED Life: Thu, Sep 19, 2013 -- 11:30 AM
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.
Esther McManus (Episode #201)
KQED Life: Wed, Sep 18, 2013 -- 5:00 PM
Esther McManus of Le Bus restaurant in Philadelphia makes a "real" French croissant.
Jeffrey Alford and Naomi Duguid (Episode #311)
KQED Life: Wed, Sep 18, 2013 -- 11:30 AM
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.
Markus Farbinger (Episode #310)
KQED Life: Tue, Sep 17, 2013 -- 11:30 AM
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.
Mary Bergin (Episode #309)
KQED Life: Mon, Sep 16, 2013 -- 11:30 AM
Mary Bergin of Las Vegas, Nevada, head pastry chef for Wolfgang Puck's Spago Restaurant, demonstrates how to make a vanilla chiffon cake with a twist -- a full vanilla flavor and a thin, flexible shape, ideal for rolling with chocolate-laced walnut mousse.
Flo Braker, San Francisco (Episode #113)
KQED Life: Fri, Sep 13, 2013 -- 5:00 PM
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.
Nick Malgieri (Episode #308)
KQED Life: Fri, Sep 13, 2013 -- 11:30 AM
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.
Marcel Desaulniers (Episode #307)
KQED Life: Thu, Sep 12, 2013 -- 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.
Peter Malgieri (Episode #112)
KQED Life: Wed, Sep 11, 2013 -- 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.
Johanne Killeen (Episode #306)
KQED Life: Wed, Sep 11, 2013 -- 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.
Lauren Groveman (Episode #305)
KQED Life: Tue, Sep 10, 2013 -- 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.
Michel Richard & Alice Medrich (Episode #304)
KQED Life: Mon, Sep 9, 2013 -- 11:30 AM
Julia Child observes as California master chefs Michel Richard and Alice Medrich work their magic with puff pastry and biscotti.
Nancy Silverton (Episode #111)
KQED Life: Fri, Sep 6, 2013 -- 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.
Nancy Silverton (Episode #303)
KQED Life: Fri, Sep 6, 2013 -- 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.
Martha Stewart, Part 2 of 2 (Episode #302)
KQED Life: Thu, Sep 5, 2013 -- 11:30 AM
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.
Steve Sullivan, Acme Bakery In Berkeley, Ca (Episode #110)
KQED Life: Wed, Sep 4, 2013 -- 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.
Martha Stewart, Part 1 of 2 (Episode #301)
KQED Life: Wed, Sep 4, 2013 -- 11:30 AM
Martha Stewart, a magazine editor, star of her own television show and author of the popular "Weddings" book joins Julia to bake one grand and glorious three-tiered wedding cake. Martha prepares the batter and bakes each layer in graduated diamond-shaped cake forms. While the cake bakes, and then chills, Martha creates a variety of delicately realistic and delicious marzipan fruits, right down to the little stems and leaves. She also makes and chills enough vanilla rum buttercream to ice the entire cake.
Norman Love (Episode #213)
KQED Life: Tue, Sep 3, 2013 -- 11:30 AM
Norman Love, executive pastry chef at the Ritz-Carlton in Naples, Florida shows chef Julia Child how to make savory puffs and eclairs. The dough is flavored with cucumber and red onion juice, and is one of the only pastries that is cooked twice: once in a saucepan, and again in the oven. The puffs are filled with a salmon mousse, while the eclairs are split and filled with a mascarpone cheese and vegetable medley.
David Blom (Episode #212)
KQED Life: Mon, Sep 2, 2013 -- 11:30 AM
David Blom, pastry chef at Chef Allen's Restaurant in North Miami, shows Julia Child how to bake traditional Polish cakes known as babas and savarin. He uses a single recipe to create the spongy dough, which is baked and sweetened further by soaking in a sugar syrup. He then flavors them with a variety of liqueurs, including rum, kirsch, and champagne. The cakes are garnished with fresh fruits, whipped cream, and a homemade custard flavored with vanilla bean.