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Baking with Julia
by Dorie Greenspan, Julia Child
ISBN-10: 0688146570
ISBN-13: 9780688146573
ISBN-13: 9780688146573
Region: USA
Publisher: William Morrow Cookbooks
Publication Date: November, 1996
Recipe Index
Publishers Information
About Baking with Julia
Publisher Web Link: http://www.harpercollins.com/
Baking with Julia. Savor the Joys of Baking with America’s Best Bakers
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. (http://www.harpercollins.com/)
Author Information
About Dorie Greenspan
Author Web Link: Dorie Greenspan
Although I burned my parents’ kitchen down when I was 13, didn’t bake so much as a chocolate-chip cookie until I was married and worked on a doctorate in gerontology thinking I was going to do research in a university, I am a food writer and cookbook author and can’t imagine any work that could have made me happier.
Currently, I am a special correspondent for Bon Appétit and write recipe, travel and lifestyle stories for the magazine as well as posts to the the Bon Appétit Editors’ Blog. For the past three years I’ve been the food critic for the Louis Vuitton City Guide to New York, and for the past almost 20 years I’ve written cookbooks – nine, to be exact – and won five James Beard and IACP awards for them, including Cookbook of the Year.
I’ve been the co-author on two cookbooks with Pierre Hermé, Paris’s king of pastry, written the Café Boulud Cookbook with Daniel Boulud, the famous French chef in New York (and, lately, Palm Beach and Las Vegas), and had the great honor and terrific fun of writing Baking with Julia, the book that accompanied Julia Child’s PBS Television Series.
My most recent book, Baking, From My Home to Yours, is my most personal, in that it’s like a kitchen journal recording the recipes I made and the things I learned over 30 years of baking at home and in the kitchens of some of the best chefs in America and France. The book is filled with stories and my all-time favorite simple, anyone-can-do-them recipes.
Having written about my long-running love affair with pastry, I’m now working on another big book about my other great love: France and its food. The book will be called Around the French Table and you’ll be hearing a lot about it because I’ll be writing about it on this blog.
Of course, I’ll be writing about other important parts of my life, the most important of which are my husband, Michael, our son, Joshua (aka The Kid), and the three places I live: I commute from New York City to Westbrook, Connecticut to Paris and back again and never know which pantry needs more vanilla or which place has the right iPod charger. (http://doriegreenspan.com/)
Cookbooks by Dorie Greenspan
About Julia Child
Julia Child was an American chef, author and television personality, who introduced French cuisine and cooking techniques to the American mainstream, through her many cookbooks and television programs.
Julia Child grew up in California but spent most of her adult life in Cambridge Massachusetts until 2001 when she retired back to California donating her famous kitchen to the Smithsonian National Museum of Natural History in Washington, DC, where it is now on display.
Julia’s culinary endeavor’s began in 1949 when she and husband Paul Child moved to Paris. Julia repeatedly recalled her first meal in Rouen of oysters, sole meunière and fine wine as a culinary revelation. She described the experience once in The New York Times as “an opening up of the soul and spirit for me”. While in Paris, she attended Le Cordon Bleu and thus the career of a Legend was launched.
Although she has numerous books and television series to her credit, her most famous works are the 1961 cookbook Mastering the Art of French Cooking and the television series The French Chef, which premiered in 1963 as an instant national hit and ran for ten years winning many Peabody and Emmy Awards. In the decades that followed Julia hosted many other television series including Julia & Company, Cooking with Master Chefs, Dinner at Julia’s, Julia Child and Jacques Pepin Cooking at Home and many more.
Among her many accolades Julia received the French Legion of Honor in 2000 and the U.S. Presidential Medal of Freedom in 2003. Julia also received an honorary doctorate from Harvard University and even graced the cover of Time Magazine.
On August 13, 2004 Julia Child passed away at the age of 91. Julia Child changed the way America eats, instilling passion into the food culture of the United States and much of the world.
This August, a film adaptation, titled Julie & Julia, also based on Julia Child’s biography, My Life in France, sees 2009 Academy Award nominee Amy Adams cast in the role of Julie Powell. (http://www.cordonbleu.edu/)
