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.
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.
- KQED Life: Fri, Oct 21, 2016 -- 5:00pm
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: Mon, Oct 24, 2016 -- 11:30am Remind me
Flo Braker, San Francisco (#113) Duration: 24:54 STEREO TVG
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.
- KQED Life: Mon, Oct 24, 2016 -- 5:00pm Remind me
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: Tue, Oct 25, 2016 -- 11:30am 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.
- KQED Life: Fri, Oct 28, 2016 -- 5:00pm Remind me
Martha Stewart, Part 1 of 2 (#301) Duration: 24:47 STEREO TVG
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.
- KQED Life: Mon, Oct 31, 2016 -- 11:30am Remind me
Esther McManus (#201) Duration: 24:54 STEREO TVG
Esther McManus of Le Bus restaurant in Philadelphia makes a "real" French croissant.
Martha Stewart, Part 2 of 2 (#302) Duration: 24:47 STEREO TVG
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.
- KQED Life: Tue, Nov 1, 2016 -- 11:30am Remind me
Nancy Silverton (#303) Duration: 24:47 STEREO TVG
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.
- KQED Life: Mon, Nov 7, 2016 -- 11:30am Remind me
Beatrice Ojakangas (#202) Duration: 24:54 STEREO TVG
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.
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: Tue, Nov 8, 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: Mon, Nov 14, 2016 -- 11:30am Remind me
Naomi Duguid and Jeffrey Alford (#203) Duration: 24:54 STEREO TVG
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.
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: Tue, Nov 15, 2016 -- 11:30am Remind me
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: Mon, Nov 21, 2016 -- 11:30am Remind me
Danielle Forestier, Oakland CA (#204) Duration: 24:55 STEREO TVG
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 (#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: Tue, Nov 22, 2016 -- 11:30am Remind me
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, Nov 28, 2016 -- 11:30am Remind me
Marjus Farbinger (#205) Duration: 24:54 STEREO TVG
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.
- KQED Life: Mon, Nov 28, 2016 -- 5:00pm 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.
- KQED Life: Tue, Nov 29, 2016 -- 11:30am Remind me