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Charlotte Akoto
Charlotte Akoto of The Old Williamsburg Company in New York bakes Meringue Cookies, Cocoa Nests With Caramel Mousse, and a Tropical Napoleon.
Marion Cunningham
Marion Cunningham from Walnut Creek, California, has authored several cookbooks--most notably The Fannie Farmer Cookbook--and is a columnist for the San Francisco Chronicle and the Los Angeles Times. In this episode, she makes Buttermilk Crumb Muffins, Buttermilk Scones, and Popovers.
Johanne Killeen
Johanne Killeen, chef and co-owner of Al Forno restaurant in Providence, Rhode Island, prepares Baby Pound Cakes and Sweet and Savory Cakes.
Leslie Mackie
Leslie Mackie has cooked, planned meals and opened restaurants across the country for more than twelve years. In this episode, she bakes a Fruit & Yogurt Tart and a Berry Tart.
David Ogonowski
David Ogonowski has been working as a pastry chef and baker in both the San Francisco and Boston areas, most notably at Olives in Charlestown, Massachusetts. David prepares Triple Chocolate Treat and Cocoa Cookies.
Joe Ortiz
Joe Ortiz is the co-owner of Gayle's Bakery & Rosticceria in Capitola, California. His breads have received critical acclaim and notoriety from the International Bread Competition, as well as from culinary publications like Cook's Illustrated, Food & Wine, and Bon Appètit. Joe bakes Decorative Sourdough Loaves.
David Blom
David Blom, a third-generation baker who studied at the Culinary Institute of America, has worked most recently at Chef Allen's in North Miami. David prepares Babas and Savarins.
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 in Naples, Florida. He bakes Savory Puffs, Salmon Mousse Eclairs, and Marscapone.
Martha Stewart
Star of her own television show and magazine, and author of several very popular home-design books and cookbooks, Martha Stewart joins Julia through two episodes to bake one grand and glorious three-tiered wedding cake. In Part 1, Martha prepares the batter and bakes each layer in graduated, diamond-shaped cake forms. In Part 2, Martha shows us how to assemble the cake.
Nancy Silverton
Nancy Silverton, owner of La Brea Bakery in Los Angeles, bakes a crème fraîche brioche torte with fresh fruit poached in white wine.
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