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.
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: Tue, Sep 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: Fri, Sep 30, 2016 -- 5:00pm Remind me
Charlotte Akoto (#206) Duration: 24:54 STEREO TVG
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.
- KQED Life: Mon, Oct 3, 2016 -- 11:30am Remind me
Steve Sullivan, Acme Bakery In Berkeley, Ca (#110) Duration: 24:48 STEREO TVG
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.
- KQED Life: Mon, Oct 3, 2016 -- 5:00pm Remind me
Marion Cunningham, Walnut Creek Ca (#207) Duration: 24:53 STEREO TVG
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.
- KQED Life: Tue, Oct 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.
- KQED Life: Fri, Oct 7, 2016 -- 5:00pm Remind me
Johanne Killeen (#208) Duration: 24:54 STEREO TVG
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.
- KQED Life: Mon, Oct 10, 2016 -- 11:30am Remind me
Nancy Silverton (#111) Duration: 26:46 STEREO TVG
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.
- KQED Life: Mon, Oct 10, 2016 -- 5:00pm Remind me
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: Tue, Oct 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.
- KQED Life: Fri, Oct 14, 2016 -- 5:00pm 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: Mon, Oct 17, 2016 -- 11:30am Remind me
Peter Malgieri (#112) Duration: 24:54 STEREO TVG
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.
- KQED Life: Mon, Oct 17, 2016 -- 5:00pm Remind me
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: Tue, Oct 18, 2016 -- 11:30am 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.
- KQED Life: Fri, Oct 21, 2016 -- 5:00pm Remind me
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.
- KQED Life: Mon, Oct 31, 2016 -- 5:00pm Remind me