Baking with Julia: Sift, Knead, Flute, Flour and Savor the Joys of Baking with America's Best... FROM OUR EDITORS
Winner of 1997's James Beard Award for Best Book on Baking and Desserts, Baking with Julia is the companion volume to Child's latest installment of the "Master Chefs" PBS series. A true master class in baking, the book covers everything from rustic breads to delicate cakes and pastry to homey pies and cobblers. Author Dorie Greenspan does an excellent job of conveying Child's basic techniques, refined during her many years of experience, along with recipes contributed by such famous bakers as Flo Braker, Nick Malgieri, and Alice Medrich.
ANNOTATION
A delightful treasure trove of the
baking wisdom of Julia Child,
America's foremost culinary authority, covering
everything from breads and pastries (both sweet
and savory) to cakes and cookies.
FROM THE PUBLISHER
"Baking with Julia" is not only a book full of glorious recipes but also one that continues Julia's teaching tradition. Here, basic techniques are made easily comprehensible in recipes that demonstrate the many ways of raising dough, glazing cakes, and decorating crusts. With nearly two hundred recipes, and many tantalizing full-color photographs, this incomparable kitchen companion can help you become a master baker. 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 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 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.
SYNOPSIS
A delightful treasure trove of the baking wisdom of Julia Child, America's foremost culinary authority, covering everything from breads and pastries (both sweet and savory) to cakes and cookies.
FROM THE CRITICS
Richard Flaste
Whatever the objectives of the television series may have been, the book, written by Dorie Greenspan in a literate, patient but exuberant style, is more than strong enough to stand on its own. It's the product of a tremendous collaborative effort, yet it achieves a clear authorial tone. To my ear, it sounds as if Ms. Greenspan has spent so much time with Julia Child that she's assimilated her accent and eloquence, although it may be be own natural voice....The 200 recipes are organized as a course in baking, with an early, energetic section on the basic batters and doughs or cakes and pastries. The book moves on to recipes of varying degrees of complexity. In the bread section, you start off easy, with simple compositions, like white bread or a buttermilk loaf for your bread machine, and then it's on to more painstaking creations that might include tricky wild yeast and meticulous braiding.But the book's success is due to more than organization: the text never misses a chance to explain, expand and entertain. The reader is told, for instance, that the molded cookies called "tuiles" are a reference to French roof tiles; chiffon cake was named for the airy costumes of the flappers in the 1920's. And the tutorials that accompany recipes are models of clarity... " —New York Times
New York Times
Whatever the objectives of the television series may have been, the book, written by Dorie Greenspan in a literate, patient but exuberant style, is more than strong enough to stand on its own. It's the product of a tremendous collaborative effort, yet it achieves a clear authorial tone. To my ear, it sounds as if Ms. Greenspan has spent so much time with Julia Child that she's assimilated her accent and eloquence, although it may be be own natural voice. . . . The 200 recipes are organized as a course in baking, with an early, energetic section on the basic batters and doughs or cakes and pastries. The book moves on to recipes of varying degrees of complexity. In the bread section, you start off easy, with simple compositions, like white bread or a buttermilk loaf for your bread machine, and then it's on to more painstaking creations that might include tricky wild yeast and meticulous braiding. But the book's success is due to more than organization: the text never misses a chance to explain, expand and entertain. The reader is told, for instance, that the molded cookies called "tuiles" are a reference to French roof tiles; chiffon cake was named for the airy costumes of the flappers in the 1920's. And the tutorials that accompany recipes are models of clarity. . .
Publishers Weekly
Julia Child's newest TV series is a 39-part "full course in the art of baking." Here Greenspan (Waffles from Morning to Midnight) delivers the textbook for the course. The syllabus is comprehensive, covering breads, morning pastries, cakes, cookies, pies and savory pastries. The French classics-baguette, croissant, genoise, savarin, madeleines-are all present, but so are focaccia, pita, cobbler, rugelach and biscotti. This variety owes much to 27 "baker-professors" called on to instruct in their specialties. Steve Sullivan creates artisanal baguettes and couronnes; Beatrice Ojakangas prepares Danish Pastry and Swedish Limpa; Alice Medrich presents a Chocolate Ruffle Cake; Jeffrey Alfond and Naomi Duguid bake Persian Nan and other flatbreads; Lauren Groveman makes bagels and bialys; and Martha Stewart crafts a wedding cake decorated with marzipan fruit. Greenspan presents the nearly 200 recipes in classic Julia style; each recipe is clear, complete and comes with preparation and storage information. But the student-baker will need equipment and patience to match their efforts: many recipes rely on a heavy duty mixer, and some techniques will take repeated effort to master. For the ambitious, the adventurous and the simply appreciative, Baking with Julia is a course worth taking and a cookbook worth owning. BOMC/Good Cook selection; author (Ms. Child) tour. (Nov.)
Library Journal
Based on a new PBS series hosted by Julia Child, this work is destined to be a classic. The book begins by covering basics such as equipment, terms, and techniques before proceeding to building blocks such as flaky pie dough and genoise and then advancing to such sweet delights as chocolate truffle tarts and French strawberry cake. Everything from the way to knead bread dough to pointers for puffs is covered. Greenspan (Waffles: From Morning to Midnight, Morrow, 1993) has collected over 200 sweet and savory recipes from 27 baking professionals, including Lora Brody, Flo Braker, and Nancy Silverton. Interspersed among the recipes are plenty of mouthwatering photographs of the tempting treats. Sure to be popular with patrons and appropriate for all libraries, this book is highly recommended. [Previewed in Prepub Alert, LJ 7/15/96.]-John Charles, Scottsdale P. L.
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