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Baking with Julia Previous Broadcasts

Alice Medrich (Episode #102)

KQED Plus: Wed, Dec 27, 2017 -- 2:00 PM

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 Plus: Wed, Dec 20, 2017 -- 2:00 PM

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.

Flo Braker, San Francisco (Episode #313)

KQED Life: Thu, Dec 14, 2017 -- 5:00 PM

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.

Craig Kominiak (Episode #101)

KQED Life: Tue, Dec 12, 2017 -- 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.

Flo Braker, San Francisco (Episode #313)

KQED Life: Mon, Dec 11, 2017 -- 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: Fri, Dec 8, 2017 -- 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.

Jeffrey Alford and Naomi Duguid (Episode #311)

KQED Life: Thu, Dec 7, 2017 -- 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.

Gail Gand (Episode #312)

KQED Life: Tue, Dec 5, 2017 -- 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.

Jeffrey Alford and Naomi Duguid (Episode #311)

KQED Life: Mon, Dec 4, 2017 -- 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: Fri, Dec 1, 2017 -- 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.

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