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Baking with Julia: Savor the Joys of Baking with America's Best Bakers
by Dorie Greenspan and Julia Child

Baking with Julia: Savor the Joys of Baking with America's Best Bakers Cover

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Powells.com Staff Pick

Julia Child was a rare bird, a TV chef who became a household name, a pop culture superstar. So it's no surprise that toward the end of her life Child became the Grande matriarch of chefs everywhere. Her exalted status made possible one of the great television events (okay, if you're a foodie) of recent years (Iron Chef excepted), the wildly popular PBS series, Cooking with Master Chefs. Baking with Julia, one of two spin-off titles from this series, brings together Julia Child's down-to-earth sophistication and the expertise of a handful of America's greatest bakers. Universally hailed on its publication as a landmark in baking cookbooks, Baking with Julia was yet one more achievment in an extraordinary life. Martin, Powells.com

Synopses & Reviews

Publisher Comments:

Baking with Julia is not only a book full of glorious recipes but also one that continues Julia's teaching tradition. Here, basic techniques come alive and are made easily comprehensible in recipes that demonstrate the myriad ways of raising dough, glazing cakes, and decorating crusts. This is the resource you'll turn to again and again for all your baking needs. With Baking with Julia in your cookbook library, you can become a master baker. With nearly two hundred recipes, and half as many pages of tantalizing full-color photographs, this incomparable kitchen companion goes far beyond what most cookbooks offer. 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 effortlessly 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 and sensual 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.
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About the Author

Food writer Dorie Greenspan trained and worked as a pastry chef. She is the author of several critically acclaimed cookbooks including Baking With Julia. Her recipes and articles have appeared in The New York Times, Bon Appetit, Food &Wine, and Elle.
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What Our Readers Are Saying

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Average customer rating based on 1 comment:
Kristine, January 3, 2007 (view all comments by Kristine)
Julia knows just how to write recipes! This bread-maker's best friend has excellent descriptions of textures, ingredients, and techniques to make you a success in the kitchen. The breadth (no pun intended) covered in this resource is commendable!
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Product Details

ISBN:
9780688146573
Subtitle:
Sift, Knead, Flute, Flour, and Savor...
Foreword:
Gentl and Hyers
Photographer:
Gentl and Hyers
Author:
Greenspan, Dorie
Author:
Child, Julia
Author:
Child, Julia
Publisher:
Morrow Cookbooks
Location:
New York :
Subject:
Reference
Subject:
Cookery
Subject:
Baking
Subject:
Courses & Dishes - Desserts
Subject:
Methods - Baking
Copyright:
1996
Edition Number:
1st ed.
Series Volume:
890.
Publication Date:
November 1996
Binding:
Hardcover
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
512
Dimensions:
11.16x8.76x1.43 in. 3.88 lbs.
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