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Baking with Julia: Savor the Joys of Baking with America's Best Bakers Hardcover – November 4, 1996

by Dorie Greenspan (Author), Julia Child (Introduction)

702

Part of: Autographed At"Books Fof Cooks", Harbor Place, Baltimore (1 books)

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Baking with Julia

Nothing promises pleasure more readily than the words "freshly baked." And nothing says magnum opus as definitively as Baking with Julia, which offers the dedicated home cook, whether a novice or seasoned veteran, a unique distillation of the baker's art.

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.

And there's no better time to be baking than now. Quality baking today is more varied, more exciting, and simply more authentic than ever before. Baking with Julia celebrates this tremendous range with enticing recipes that marry sophisticated European techniques to American tastes and ingredients. With creative flair, napoleons are layered with tropical fruits, pumpkin and cranberries are kneaded into bread doughs, and a tart is topped with sweet stewed onions. Along the way, step-by-step photographs demonstrate the basic building blocks of the pastry and bread baker's repertoire, and from this firm foundation fancy takes flight.

Baking with Julia presents an extraordinary assemblage of talent, knowledge, and artistry from the new generation of bakers whose vision is so much a part of this book. The list of contributors reads like a Who's Who of today's master bakers, including Flo Braker, Steve Sullivan, Marcel Desaulniers, Nick Malgieri, Alice Medrich, Nancy Silverton, Martha Stewart, and a host of bright new talents such as Jeffrey Alford and Naomi Duguid.

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.

Part of series

Autographed At"Books Fof Cooks", Harbor Place, Baltimore
Print length

512 pages
Language

English
Publisher

William Morrow Cookbooks
Publication date

November 4, 1996
Dimensions

8.38 x 1.23 x 10.88 inches
ISBN-10

0688146570
ISBN-13

978-0688146573
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Editorial Reviews

Amazon.com Review

Television cooking shows are occasionally moderately entertaining to watch, but as sources for usable recipes and good cooking ideas, they are hit or miss at best. Cookbooks based on cooking shows are even less likely to be useful in the kitchen. One shining exception is Julia Child's "Master Chef" series. One of the best cooking shows ever produced, it also yielded some wonderful cookbooks, including Cooking With Master Chefs. The latest is Baking With Julia, which features the creations of 26 top bakers. All are artists with flour, eggs, butter, and the other ingredients of their craft. Writer Dorie Greenspan is a master at her craft as well. The paste for eclairs, she writes, is transformed from "ordinary-looking batter" into "a puffed pastry that appears to be threatening flight." It's all definitely good enough to eat.

From Publishers Weekly

Julia Child's newest TV series is a 39-part "full course in the art of baking." Here Greenspan (Waffles from Morning to Midnight) delivers the textbook for the course. The syllabus is comprehensive, covering breads, morning pastries, cakes, cookies, pies and savory pastries. The French classics?baguette, croissant, genoise, savarin, madeleines?are all present, but so are focaccia, pita, cobbler, rugelach and biscotti. This variety owes much to 27 "baker-professors" called on to instruct in their specialties. Steve Sullivan creates artisanal baguettes and couronnes; Beatrice Ojakangas prepares Danish Pastry and Swedish Limpa; Alice Medrich presents a Chocolate Ruffle Cake; Jeffrey Alfond and Naomi Duguid bake Persian Nan and other flatbreads; Lauren Groveman makes bagels and bialys; and Martha Stewart crafts a wedding cake decorated with marzipan fruit. Greenspan presents the nearly 200 recipes in classic Julia style; each recipe is clear, complete and comes with preparation and storage information. But the student-baker will need equipment and patience to match their efforts: many recipes rely on a heavy duty mixer, and some techniques will take repeated effort to master. For the ambitious, the adventurous and the simply appreciative, Baking with Julia is a course worth taking and a cookbook worth owning. BOMC/Good Cook selection; author (Ms. Child) tour.
Copyright 1996 Reed Business Information, Inc.

From Library Journal

Based on a new PBS series hosted by Julia Child, this work is destined to be a classic. The book begins by covering basics such as equipment, terms, and techniques before proceeding to building blocks such as flaky pie dough and genoise and then advancing to such sweet delights as chocolate truffle tarts and French strawberry cake. Everything from the way to knead bread dough to pointers for puffs is covered. Greenspan (Waffles: From Morning to Midnight, Morrow, 1993) has collected over 200 sweet and savory recipes from 27 baking professionals, including Lora Brody, Flo Braker, and Nancy Silverton. Interspersed among the recipes are plenty of mouthwatering photographs of the tempting treats. Sure to be popular with patrons and appropriate for all libraries, this book is highly recommended.
-?John Charles, Scottsdale P. L.
Copyright 1996 Reed Business Information, Inc.

From Booklist

The most celebrated U.S. television chef weighs in with a companion to her upcoming PBS series. This time, Child guides her admiring pupils through the breadth of contemporary American baking. Octogenarian Julia herself does little cooking, but her presence validates the work of the bakers young and old whose skills she showcases. Dorie Greenspan gets credit for authorship of this endlessly tempting, lavishly illustrated volume destined to raise temperatures in the nation's kitchens. Beginning with familiar yeast breads, the book advances through cakes, cookies, pitas, and pizzas to croissants, matzos, and, yes, bagels. Techniques range from Beatrice Ojakangas' familiar Scandinavian loaves to Martha Stewart's complex, grandly embellished wedding cake. In a bow to technological advances, some of the recipes are designed for bread machines. Since this book is meant to accompany the video series, its illustrations serve as portraits of final products, not as the step-by-step technical guides that made Julia's Mastering the Art of French Cooking a classic. Despite her limited presence in the book, Baking with Julia perfectly reflects the queen of U.S. cuisine's passion to teach us an appreciation for good food. Mark Knoblauch

Review

"Whatever the objectives of the television series may have been, the book, written by Dorie Greenspan in a literate, patient but exuberant style, is more than strong enough to stand on its own. It's the product of a tremendous collaborative effort, yet it achieves a clear authorial tone. To my ear, it sounds as if Ms. Greenspan has spent so much time with Julia Child that she's assimilated her accent and eloquence, although it may be be own natural voice....The 200 recipes are organized as a course in baking, with an early, energetic section on the basic batters and doughs or cakes and pastries. The book moves on to recipes of varying degrees of complexity. In the bread section, you start off easy, with simple compositions, like white bread or a buttermilk loaf for your bread machine, and then it's on to more painstaking creations that might include tricky wild yeast and meticulous braiding.But the book's success is due to more than organization: the text never misses a chance to explain, expand and entertain. The reader is told, for instance, that the molded cookies called "tuiles" are a reference to French roof tiles; chiffon cake was named for the airy costumes of the flappers in the 1920's. And the tutorials that accompany recipes are models of clarity..." -- "New York Times, " Dec. 8, 1996, Richard Flaste

From the Back Cover

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.

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.

Product details

Publisher ‏ : ‎ William Morrow Cookbooks; 1st edition (November 4, 1996)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 512 pages
ISBN-10 ‏ : ‎ 0688146570
ISBN-13 ‏ : ‎ 978-0688146573
Item Weight ‏ : ‎ 2.31 pounds
Dimensions ‏ : ‎ 8.38 x 1.23 x 10.88 inches

Best Sellers Rank: #68,660 in Books (See Top 100 in Books)
- #65 in Biscuit, Muffin & Scone Baking
- #115 in Cooking, Food & Wine Reference (Books)
- #118 in Cooking Encyclopedias

Customer Reviews:
702

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Dorie Greenspan

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With the publication of Baking with Dorie, New York Times bestselling author Dorie Greenspan marks her thirtieth anniversary as a cookbook author. She has won five James Beard Awards for her cookbooks and journalism and was inducted into the Who’s Who of Food and Beverage in America. A columnist for the New York Times Magazine, Dorie was recently awarded an Order of Agricultural Merit from the French government for her outstanding writing on the foods of that country. She lives in New York City, Westbrook, Connecticut, and Paris.

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4.8 out of 5

702 global ratings

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Dan Calgaro

Classic Julia Child Baking Recipes Book

Reviewed in the United States on April 15, 2024

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Received quickly and in good condition. I used it immediately to make a yogurt berry tart recipe Leslie Mackey make and it came out perfect. I recommend this book to all bakers out there, these recipes are created by the professional bakers that did them on Julia Child's baking show and even though they are old they all still work fine. The thing I like most is you watch the episodes that go with each recipe which gives you a great perspective on the techniques that were used to achieve the great results.

One person found this helpful

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Earthview

Great to go with the show

Reviewed in the United States on March 31, 2024

Verified Purchase

I have recorded all of the episodes of the Baking With Julia show on my DVR when the have aired on our local PBS.

It is WONDERFUL to have all the recipes without needing to pause and take notes. Great series (there are 3 DVDs that cover most of the shows -- vol 3 has some repeats from 1 & 2). They are periodically available... maybe grab them when you can to go with this book, if you can't find the episodes on your PBS station.

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Waldport, OR

Get this cookbook if you can

Reviewed in the United States on December 15, 2023

Verified Purchase

If you liked Baking with Julia TV show back in the day, definitely get this companion cookbook. Nice mix of recipes from easy to advanced, you won't bored. Felt lucky to find this, seemed hard to find. One more for the collection.

One person found this helpful

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Cliente Amazon

It's OK!

Reviewed in the United States on March 4, 2017

Verified Purchase

Hello, I'm Italian. I met Julia through the Nora Ephron film Julie & Julia.
Although the Italian Cooking is the best in the world, (at least about it, please allow me a bit of national pride :D), I think Julia is an excellent teacher and its techniques are versatile and useful in many recipes, not just French.
On YouTube, I have seen a few videos of "Baking with Julia" and I found them very interesting (especially the video of Martha Stewart Glorious Wedding Cake)
I looked for the book on Amazon.it, but it cost 60 Euros (more than $ 63 !!!). :(
I tried to order from Amazon.com, fearing exorbitant customs fees.
Amazon.com has recognized my Amazon.it account (it's globalization, baby)
I paid 10 euro about shipping (total 33 euro, about $ 35), I waited a bit more than a month.
:) From the accompanying note, I see that the book has also made stops in Paris during his international transport (very amazing: a Julia's Soul desire?)
I paid neither other taxes, neither customs fees nor IVA (Italian tax on the final cost of a product, Value Added Tax), nor else.
Cup instead of grams and deciliters are not a problem, I have built a measuring cup with the bottom of a plastic bottle for water (1 american cup = 236 ml = 236 grams of water)
Today I realize that now the book is also on sale on Amazon.it 32 € !
Anyway I'm happy with the purchase, for Amazon's service and for the book by Julia and Dorie.
Now excuse me, I run into the kitchen to Baking something : D GNAM
So, God bless the Julia Child's soul.
I will come back to make orders on Amazon.com. It's a threat (I'm Joking!!! The threat is only for my money) :D

Sono italiano. Ho conosciuto Julia tramite il film Julia&Julie.
Nonostante ritenga la Cucina Italiana la migliore del mondo (campanilismo? :D), reputo Julia un'ottima insegnante; le sue tecniche sono versatili ed applicabili in molte ricette, non solo francesi.
Su yuotube, ho visto qualche video di Baking with Julia e li ho trovati interessanti (soprattutto quello della torta di matrimonio di Martha Stewart)
Ho cercato il libro su Amazon.it, ma costava 60 euro (more than 63$ !!!). ARGH
Ho tentato l'ordine da Amazon.com, temendo tasse di dogana esose.
Amazon.com ha riconosciuto il mio account di Amazon.it (è la globalizzazione, baby)
Ho pagato solo 10 euro circa di spedizione (in totale 33 euro, circa 35 $), ho aspettato un po' più di un mese. Non ho pagato tasse: né dogana, né iva (imposta italiana sul costo finale di un prodotto), né altro.
Dalle note di spedizione, mi accorgo che il libro ha fatto tappa pure a Parigi (che sia una sorta di desiderio di Julia?)
Cup al posto di grammi e decilitri non sono un problema, mi sono costruito un misurino con il fondo di una bottiglia di plastica per l'acqua (1 cup = 236 ml = 236 gr di acqua)
Mi accorgo che ora il libro è in vendita anche su Amazon.it a 32€ ahaha
Ad ogni modo sono soddisfatto dell'acquisto, per il servizio di Amazon e per il libro di Julia e Dorie.
Ora scusatemi, corro in cucina ad impastare qualcosa :D GNAM
Dio benedici l'anima di Julia Child
Tornerò a far ordini su Amazon.com. E' una minaccia (ma solo per i miei risparmi) :D

5 people found this helpful

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Mary

Excellent results from recipes.

Reviewed in the United States on September 3, 2023

Verified Purchase

Little bit more complicated recipes. Excellent, detailed directions. Bakery goods are well worth the extra time. Upped my baking skill level. Try the Danish Pastry recipe-my favorite.

3 people found this helpful

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mystery lover

Essential

Reviewed in the United States on October 2, 2023

Verified Purchase

I’ve owned this book for years, but when a friend commented that he didn’t have a favorite rye bread recipe I immediately thought of Julia Child’s Baking. I think that if a cookbook yields even just two recipes that become favorites it’s earned a place on the shelf. The European Rye Bread, the buttermilk scones, the gingerbread baby cakes, the pie dough, and the Swedish Limpa are recipes I’ll make forever.

2 people found this helpful

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RachelCorrigan

Good book. I'm surprised it hasn't been re-published.

Reviewed in the United States on October 8, 2023

Verified Purchase

I'm baking a lot just for the family and this book is adding ideas to my collection of recipes. Good book from the experienced author, photos are very useful.

3 people found this helpful

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Barbara

Perfect Condition

Reviewed in the United States on January 16, 2024

Verified Purchase

The book came when expected, looks brand new.

One person found this helpful

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minnie

Looks like it never has been used.

Reviewed in Canada on December 10, 2023

Verified Purchase

Fast delivery and in great condition. Very happy with the book.

Hristina Vasileva

Cook book

Reviewed in the United Kingdom on July 22, 2021

Verified Purchase

Excellent product!

adriana

Excellent

Reviewed in Mexico on March 30, 2019

Verified Purchase

Excellent

Christina

Die besten Techniken von der Meisterin

Reviewed in Germany on October 20, 2019

Verified Purchase

Meine Überschrift fasst es zusammen. Das Buch würde ich vor allem aufgrund der gut beschriebenen Techniken weiterempfehlen. Egal was ich backe, ich schaue immer gerne in diesem Buch nach, ob Julia für die Zubereitung noch einen Profi-Tipp hatte...

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antonella esquilino

adoro Julia Child

Reviewed in Italy on September 9, 2019

Verified Purchase

Da tanto volevo acquistare un suo libro di ricette.

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Baking with Julia: Savor the Joys of Baking with America's Best Bakers Hardcover – November 4, 1996

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Baking with Julia: Savor the Joys of Baking with America's Best Bakers Hardcover – November 4, 1996

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