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Michel Richard/Alice Medrich
Master chef Michel Richard, owner of the renowned Citrus restaurant in Los Angeles, works his magic with puff pastry, making mini-pizzas and then deep-fried parmesan cheese twists. Next, master teacher Alice Medrich bakes vanilla hazelnut biscotti.
Lauren Groveman
Lauren Groveman, New York cooking teacher and cookbook author, demonstrates how easy it is to make European ethnic specialities like rich brown pumpernickel loaves and crunchy matzohs.
Johanne Killeen
Johanne Killeen, chef and co-owner of Al Forno restaurant in Providence, Rhode Island, bakes two American classics: gingerbread baby cake and Johnnycake cobblers.
Marcel Desaulniers
Marcel Desaulniers, chef and owner of the Trellis Restaurant in historic Williamsburg, Virginia, as well as the author and host of the television show Death by Chocolate, teases our palate with oven-roasted plum cakes with chocolate sauce and chocolate-mint nightcaps.
Nick Malgieri
Nick Malgieri, master teacher at Peter Kump's New York Cooking School and author of several award-winning books on baking, demonstrates authentic Sicilian specialities like savory Pizza Rustica and fig-filled treats called "X" cookies.
Mary Bergin
Mary Bergin, the head pastry chef for Wolfgang Puck's Spago restaurant in Las Vegas, demonstrates how to make a vanilla chiffon cake with a twist, utilizing a full vanilla flavor and a thin, flexible shape, ideal for rolling with chocolate-laced walnut mousse.
Markus Farbinger
Markus Farbinger, master teacher at the Culinary Institute of America in Hyde Park, New York, bakes a warm poppyseed torte with poached apricots.
Jeffrey Alford and Naomi Duguid/Beatrice Ojakangas
Jeffrey Alford and Naomi Duguid, a husband-and-wife baking team from Toronto, Canada, demonstrate how to make two different kinds of naan. Plus, cookbook author Beatrice Ojakangas from Duluth, Minnesota, shows how to make a Scandinavian flatbread called Swedish hardtack.
Gale Gand/David Blom
Gale Gand, pastry chef and owner of Chicago's Vanilla Bean Bakery, demonstrates a "not-your-usual" lemon meringue pie-for-one. Florida baker David Blom makes cookies: delicately curved tuiles and tasty little gingersnaps.
Flo Braker/Leslie Mackie
Flo Braker, San Francisco Bay Area baker, author, and cooking teacher, turns out two wonderfully crunchy butter galettes: one that's great as a sweet treat with fresh berries and whipped cream, and another made with tomatoes and savory herbs. Plus, Leslie Mackie, owner of Seattle's Macrina Bakery, demonstrates a raspberry-fig crostata.
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