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BAKING WITH JULIA presents the delicious details for making foods that Americans crave and that home bakers want to create: loaves of hearty whole-wheat bread, focaccia rich with olive oil and herbs, high-domed breakfast muffins, daintily decorated petits fours, feather-light meringues, and a variety of cookies and cakes. Together with the country's most outstanding pastry chefs and bakers, teachers, and cookbook authors, Julia Child shares indispensable techniques, time-honored tips, and meticulously tested recipes that make home baking successful and satisfying.
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Craig Kominiak
Craig Kominiak began his cooking career in the U.S. Navy, where he had the unusual experience of cooking three times a day for 200 sailors. He is a pastry chef and most recently the Executive Chef of the famed New York bakery Ecce Panis. Craig prepares a delicious Focaccia.
Alice Medrich
Alice Medrich from Berkeley, California, is an author, pastry chef, and teacher, and a two-time recipient of the James Beard "Cookbook of the Year" Award for her books Cocolat: Extraordinary Chocolate Desserts, and Chocolate and the Art of Low-Fat Desserts. Alice demonstrates how to prepare Chocolate Raspberry Ruffle Cake.
Michel Richard
Michel Richard came to Manhattan in 1974 as the executive chef for the first American Lenotre shop. Opening his own pastry shops in Santa Fe and Los Angeles, he eventually opened his own restaurant, Citrus, which defines the Southern California style of cooking. Michel prepares Torte Milanese and Apricot Pastries Sunny Side Up.
Lora Brody
Author, spokesperson, lecturer, and cooking instructor, Lora Brody from West Newton, Massachusetts, has been an influential force and mentor in American kitchens for over two decades. She has published 14 cookbooks, including the best-selling Bread Machine Baking: Perfect Every Time. Lora prepares Bread Machine Buttermilk White Bread and Salsa Quitza.
Marcel Desaulniers
The executive chef and co-owner of the Trellis Restaurant in Williamsburg, Virginia, Marcel Desaulniers has received numerous awards and accolades, including the James Beard Award for Best Chef, Mid-Atlantic States. He has also published four cookbooks, including the award-winning The Burger Meisters. Marcel makes White Chocolate Pattycake With Chocolate Tulips.
Gail Gand
Gail Gand, pastry chef and owner of Chicago's Brasserie T, demonstrates a Chocolate Napoleon and Fettuccine Ice Cream Sandwiches.
Norman Love
Norman Love is a South Florida-based pastry chef known for his artistic, sculptural pastry creations, and the corporate pastry chef of The Ritz-Carlton Hotel Company. He prepares Espresso Profiteroles, Choux Paste, Cucumber-Dill Choux Puffs, and Chocolate-Cinnamon Beignets.
Lauren Groveman
Lauren Groveman, New York cooking teacher and author of the cookbook Lauren Groveman's Kitchen, demonstrates how to prepare Bagels, Matzohs, and Pumpernickel Loaves.
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