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Mary Bergin
Baker Mary Bergin, of Spago in Las Vegas, prepares Chocolate Bundt Cake With Crème Brulée and Nectarine Upside Down Chiffon Cake.
Steve Sullivan
Steve Sullivan of Acme Bakery in Berkeley, California, prepares Walnut Bread and Decorative Loaves.
Nancy Silverton
Nancy Silverton, owner of La Brea Bakery in Los Angeles, bakes Twice Baked Brioche, Savory Brioche Pockets, Pecan Sticky Buns, and Brioche Tart With White Secret Sauce.
Nick Malgieri
Nick Malgieri is the former executive pastry chef of Windows of the World in New York and the author of three baking books, including How to Bake. He creates Zaleti, X Cookies, Amaretti, Pizzelle, Classic Biscotti, and Tuiles.
Flo Braker
Flo Braker, who specializes in European baking and pastry making as well as chocolate work, prepares Marvelous Genoise Miniatures.
Esther McManus
Esther McManus is from Philadelphia and has lived and studied the culinary arts in many exotic locations, including France, Israel, and Italy. Her recipes include Almond Croissants, Plain Croissants, Chocolate Croissants, Paté-Filled Croissants, and Basteeya.
Beatrice Ojakangas
Beatrice Ojakangas from Duluth, Minnesota, is the country's foremost expert on Scandinavian baking and has written more than a dozen cookbooks. In this episode, she bakes Danish Pastry Pockets, Danish Braid, Norwegian Potato Crepe, Potato Lefse, and Swedish Oatmeal Hardtack.
Jeffrey Alford and Naomi Duguid
Jeffrey Alford and Naomi Duguid, a husband-and-wife baking team from Toronto, Canada, demonstrate how to make Pita Bread, Afghan Snowshoe Bread, and Middle Eastern Lamb & Tomato Bread.
Danielle Forestier
Danielle Forestier from Oakland, California, is a "maître boulanger," instructor, and consultant to the baking industry. She has published numerous articles and spoken at countless seminars, and she is a member of various culinary associations. Danielle prepares a French Baguette, French Boule, Pain de Mie, and Pain de Campagne.
Markus Farbinger
Markus Farbinger is currently the team leader for the baking and pastry arts curriculum in the Culinary Institute of America's Education Division. In this episode, he prepares two recipes: Cardinal Slice and Poppyseed Torte.
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