Baking with Julia

This is the resource you'll turn to again and again for all your baking needs. With Baking with Julia in your cookbook library, you can become a master baker. And there's no better time to be baking than now.

Author: Julia Child

Publisher: William Morrow Cookbooks

ISBN: 0688146570

Category: Cooking

Page: 512

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Baking with Julia Nothing promises pleasure more readily than the words "freshly baked." And nothing says magnum opus as definitively as Baking with Julia, which offers the dedicated home cook, whether a novice or seasoned veteran, a unique distillation of the baker's art. Baking with Julia is not only a book full of glorious recipes but also one that continues Julia's teaching tradition. Here, basic techniques come alive and are made easily comprehensible in recipes that demonstrate the myriad ways of raising dough, glazing cakes, and decorating crusts. This is the resource you'll turn to again and again for all your baking needs. With Baking with Julia in your cookbook library, you can become a master baker. And there's no better time to be baking than now. Quality baking today is more varied, more exciting, and simply more authentic than ever before. Baking with Julia celebrates this tremendous range with enticing recipes that marry sophisticated European techniques to American tastes and ingredients. With creative flair, napoleons are layered with tropical fruits, pumpkin and cranberries are kneaded into bread doughs, and a tart is topped with sweet stewed onions. Along the way, step-by-step photographs demonstrate the basic building blocks of the pastry and bread baker's repertoire, and from this firm foundation fancy takes flight. Baking with Julia presents an extraordinary assemblage of talent, knowledge, and artistry from the new generation of bakers whose vision is so much a part of this book. The list of contributors reads like a Who's Who of today's master bakers, including Flo Braker, Steve Sullivan, Marcel Desaulniers, Nick Malgieri, Alice Medrich, Nancy Silverton, Martha Stewart, and a host of bright new talents such as Jeffrey Alford and Naomi Duguid. With nearly two hundred recipes, and half as many pages of tantalizing full-color photographs, this incomparable kitchen companion goes far beyond what most cookbooks offer. More than fifty pages of illustrated reference sections define basic terms and techniques, and explain the hows and whys of batters and doughs to take you effortlessly through the essential techniques. If you've never made flaky pie crust, your first no-fail experience is at hand. If you've never baked bread, that most satisfying and sensual pleasure awaits the turn of a page. With recipes for breads, pastries, cookies, and cakes—from chocolate to cheesecake, from miniature gems to multi-tiered masterpieces—this cookbook is a total immersion experience in the wonder of home baking.
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Born Hungry

1963–1973: The French Chef 1978–79: Julia Child & Company 1979–80: Julia Child & More Company 1983–84: Dinner at Julia's 1993: Julia Child & Jacques Pépin: Cooking in Concert 1993–94: Cooking with Master Chefs 1994–96: In Julia's ...

Author: Alex Prud'homme

Publisher: Astra Publishing House

ISBN: 9781635925609

Category: Juvenile Nonfiction

Page: 40

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How did Julia Child become one of America's most celebrated and beloved chefs? Her grandnephew reveals her story in this picture book that Jacques Pepin calls a "vivid portrait . . . an enjoyable read." Julia's kid-friendly recipe for Oeufs Brouillés (Scrambled Eggs) is included! Julia Child was born hungry, but she was not born a chef. In fact, Julia didn’t discover her passion for cooking until she had a life-changing luncheon in France and became determined to share her newfound love of food with everyone. In Paris, Julia devoured recipe books, shopped in outdoor markets, consumed all kinds of foods, and whipped through culinary school. And although she wasn't always successful in the kitchen, she was determined to "master the art" of French cooking. Through perseverance and grit, Julia became a chef who shared her passion with the world, making cooking fun, and turning every meal into a special event. Alex Prud'homme's firsthand knowledge paired with Sarah Green's vibrant and energetic illustrations showcases Julia's life and celebrates her enduring legacy.
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RICK KATZ'S BROWNIES FOR JULIA MAKES 18 BROWNIES SERVING : Because these are so intensely chocolaty , they are particularly good with espresso . IN 1995 , when I was working with Julia Child filming the PBS series Baking with Julia and ...

Author: Dorie Greenspan

Publisher: Houghton Mifflin Harcourt

ISBN: 0618443363

Category: Cooking

Page: 514

View: 305

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Offers more than three hundred of the author's favorite recipes, including split-level pudding, gingered carrot cookies, and fold-over pear torte, and provides baking tips and a glossary.
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Icons of American Cooking

Beck, Simone, with Julia Child. Mastering the Art of French Cooking. Vol. 2. New York: Alfred A. Knopf, 1970. Complete Dinners from the French Chef Cookbook (advertising promotion for Dove Soap). New York: Bantam, 1972.

Author: Elizabeth S. Demers Ph.D.

Publisher: ABC-CLIO

ISBN: 9780313381331

Category: Social Science

Page: 314

View: 458

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Discover how these contemporary food icons changed the way Americans eat through the fascinating biographical profiles in this book. • Provides 24 intriguing, biographical entries detailing the lives of some of America's greatest food and cooking pioneers and institutions • Includes contributions from 18 distinguished scholars, librarians, and journalists • Offers key insight into childhood and family, education, career trajectory and triumphs, and legacy • Numerous sidebars offer intriguing quotations, sample menus, and excerpts from writings • Suggestions for further reading follow each profile
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Baking and Pastry

BakeWise: The Hows and Whys of Successful Baking with over 200 Magnificent Recipes. Shirley O. Corriher. Scribner, 2008. Baking with Julia: Based on the PBS Series Hosted by Julia Child. Julia Child and dorie Greenspan.

Author: The Culinary Institute of America (CIA)

Publisher: John Wiley & Sons

ISBN: 9780470928653

Category: Cooking

Page: 1136

View: 889

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The leading learning tool for all levels of baking and pastry ability, newly illustrated and updated Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts. Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, this book offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and savory items to cookies, pies, cakes, frozen desserts, custards, soufflés, and chocolates. In addition, this revised edition features new information on sustainability and seasonality along with new material on plated desserts, special-occasion cakes, wedding cakes, décor techniques, savory and breakfast pastries, and volume production, making it the most comprehensive baking and pastry manual on the market. Named "Best Book: Professional Kitchen" at the International Association of Culinary Professionals (IACP) Cookbook Awards Established by its first two editions as a lifelong kitchen reference for professional pastry chefs Includes more than 900 recipes and 645 color photographs and illustrations
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Eating History

Julia Child's other television series were Julia Child and Company, Julia Child and More Company, Dinner at Julia's, Cooking with Master Chefs, Baking with Julia, and Julia and Jacques: Cooking at Home. Her other books include: The ...

Author: Andrew F. Smith

Publisher: Columbia University Press

ISBN: 9780231511759

Category: Cooking

Page: 392

View: 492

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Food expert and celebrated food historian Andrew F. Smith recounts in delicious detail the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today, and the style of American cooking, along with the ingredients that compose it, has never been fixed. With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, Smith pins down the truly crackerjack history behind the way America eats. Smith's story opens with early America, an agriculturally independent nation where most citizens grew and consumed their own food. Over the next two hundred years, however, Americans would cultivate an entirely different approach to crops and consumption. Advances in food processing, transportation, regulation, nutrition, and science introduced highly complex and mechanized methods of production. The proliferation of cookbooks, cooking shows, and professionally designed kitchens made meals more commercially, politically, and culturally potent. To better understand these trends, Smith delves deeply and humorously into their creation. Ultimately he shows how, by revisiting this history, we can reclaim the independent, locally sustainable roots of American food.
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Chicago Cooks

I created a bunch of recipes using phyllo in many different ways, both savory and sweet. This is a version of a dessert I wrote for that book. Julia and I made it at her house in Cambridge as we filmed an episode of her TV show, ...

Author: Carol Mighton Haddix

Publisher: Agate Publishing

ISBN: 9781572846067

Category: Cooking

Page: 224

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The past 25 years has seen Chicago transformed from a heartland stronghold of meat and potatoes into a major culinary center. Chicago Cooks chronicles this story through the eyes of the Chicago chapter of Les Dames d’Escoffier, female leaders in the food and dining world. They tell how the Chicago food scene grew and evolved, touching on landmark restaurants like Charlie Trotter's and Frontera Grill, the rise of ethnic cuisines imported from around the world, and the proliferation of shops, markets, and classes serving the ever more sophisticated home cook. The book also includes a bounty of 75 recipes for entertaining from this unique group of Chicago food authorities, gathered specially for this book.
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Julia s Kitchen Wisdom

In this indispensable volume of kitchen wisdom, Julia Child gives home cooks the answers to their most pressing cooking questions—with essential information about soups, vegetables, eggs, baking breads and tarts, and more.

Author: Julia Child

Publisher: Knopf

ISBN: 9780307593535

Category: Cooking

Page: 160

View: 944

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In this indispensable volume of kitchen wisdom, Julia Child gives home cooks the answers to their most pressing cooking questions—with essential information about soups, vegetables, eggs, baking breads and tarts, and more. How many minutes should you cook green beans? What are the right proportions for a vinaigrette? How do you skim off fat? What is the perfect way to roast a chicken? Here Julia provides solutions for these and many other everyday cooking queries. How are you going to cook that small rib steak you brought home? You'll be guided to the quick sauté as the best and fastest way. And once you've mastered that recipe, you can apply the technique to chops, chicken, or fish, following Julia's careful guidelines. Julia’s Kitchen Wisdom is a perfect compendium of a lifetime spent cooking.
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TV in the USA A History of Icons Idols and Ideas 3 volumes

heralded cooking shows on television. ... Cooking with Master Chefs (1993–1994), In Julia's Kitchen with Master Chefs (1994–1996), Baking with Julia (1996–2000), and Julia Child and Jacques Pépin Cooking at Home (1999–2000).

Author: Vincent LoBrutto

Publisher: ABC-CLIO

ISBN: 9781440829734

Category: Performing Arts

Page: 1133

View: 385

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This three-volume set is a valuable resource for researching the history of American television. An encyclopedic range of information documents how television forever changed the face of media and continues to be a powerful influence on society. • Supplies historic context for why television shows were released at a particular moment in time • Covers key television genres—such as the western, sitcoms, crime shows, and variety programs—in detail • Provides readers with an understanding of the technical evolution of television that directly affected programming • Includes biographies of important individuals in the television industry
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Leslie Mackie s Macrina Bakery Cafe Cookbook

Bake on center rack of oven for 55 to 60 minutes, or until the crust is golden brown and the fruit is bubbling. ... Baking. with. Julia. Few people are as recognizable and beloved as Julia Child. Just saying her name makes me smile.

Author: Leslie Mackie

Publisher: Sasquatch Books

ISBN: 9781570617119

Category: Cooking

Page: 304

View: 899

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All of Seattle knows of Macrina’s irresistible artisan breads. Whether your tastes run to rustic potato; pear and cracked pepper; or crisp, crackly baguettes, you can find your favorite at grocery stores and gourmet shops throughout the region—along with more than 100 restaurants in the Puget Sound region. Or let your nose guide you in the early morning hours through the heart of Seattle’s Belltown, where the smell of fresh yeasty loaves hot from the brick oven waft from Macrina Bakery & Café
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