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.
Michel Richard & Alice Medrich (#304) Duration: 24:46 STEREO TVG
Julia Child observes as California master chefs Michel Richard and Alice Medrich work their magic with puff pastry and biscotti.
- KQED Life: Mon, Jun 27, 2016 -- 11:30am
Mary Bergin (#309) Duration: 24:48 STEREO TVG
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.
- KQED Life: Mon, Jun 27, 2016 -- 5:00pm
- KQED Life: Tue, Jul 12, 2016 -- 11:30am Remind me
Lauren Groveman (#305) Duration: 24:46 STEREO TVG
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.
- KQED Life: Tue, Jun 28, 2016 -- 11:30am
Leslie Mackie (#209) Duration: 24:54 STEREO TVG
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.
- KQED Life: Fri, Jul 1, 2016 -- 5:00pm Remind me
Johanne Killeen (#306) Duration: 24:47 STEREO TVG
Johanne Killeen, chef and co-owner of Al Forno Restaurant in Providence, Rhode Island, bakes two American classics: gingerbread baby cake and Johnnycake cobblers.
- KQED Life: Mon, Jul 4, 2016 -- 11:30am Remind me
Markus Farbinger (#310) Duration: 24:46 STEREO TVG
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.
Marcel Desaulniers (#307) Duration: 24:44 STEREO TVG
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.
- KQED Life: Tue, Jul 5, 2016 -- 11:30am Remind me
David Ogonowski (#210) Duration: 24:54 STEREO TVG
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.
- KQED Life: Fri, Jul 8, 2016 -- 5:00pm Remind me
Nick Malgieri (#308) Duration: 24:46 STEREO TVG
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.
- KQED Life: Mon, Jul 11, 2016 -- 11:30am Remind me
Jeffrey Alford and Naomi Duguid (#311) Duration: 24:46 STEREO TVG
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.
Joe Ortiz, Gayle's Bakery & Rosticceria, Capitola (#211) Duration: 24:54 STEREO TVG
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.
- KQED Life: Fri, Jul 15, 2016 -- 5:00pm Remind me
Gail Gand (#312) Duration: 24:46 STEREO TVG
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.
David Blom (#212) Duration: 24:54 STEREO TVG
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.
- KQED Life: Fri, Jul 22, 2016 -- 5:00pm Remind me
Flo Braker, San Francisco (#313) Duration: 24:47 STEREO TVG
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.
Norman Love (#213) Duration: 24:54 STEREO TVG
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.
- KQED Life: Fri, Jul 29, 2016 -- 5:00pm Remind me