Baking with Julia

by Dorie Greenspan, Julia Child

ISBN-10: 0688146570
ISBN-13: 9780688146573
Region: USA
Publication Date: November, 1996
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Recipe Index

Recipesort icon Page Rating
Almond Croissants 187
0
Almond Filling 202
0
Alsatian Onion Tart 426
0
Amaretti 320
0
Apricot Filling 203
0
Apricot Lekvar 449
0
Babas
413
0
Bagel Chips 90
0
Bagels 87
0
Baguettes, Wheat Stalks, and Pain Fendu 117
0
Baked Yogurt Tart 378
0
Baking Powder Biscuits 211
0
Berry Galette 377
0
Best-Ever Brownies 331
0
Bittersweet Chocolate Sauce 446
0
Blueberry Muffins 208
0
Blueberry-Nectarine Pie 384
0
Boca Negra 253
0
Braid-and-Wheat-Stalk Pain de Campagne 132
0
Brie in Brioche 437
0
Brioche 43
0
Brioche Loaves (Nanterre) 189
0
Brioche Tart with White Secret Sauce 386
0
Brioche Têtes (Parisienne) 188
0
Buttermilk Bread in a Bread Machine 85
0
Buttermilk Crumb Muffins 207
0
Buttermilk Scones 210
0
Cantuccini 313
0
Caramel Baskets 452
0
Caramelized Walnuts 453
0
Cardinal Slice 286
0
Challah 93
0
Cheese and Tomato Galette 429
0
Chocolate Balloon Cups 451
0
Chocolate Croissants 188
0
Chocolate Dough 372
0
Chocolate Meringue Buttercream Filling 445
0
Chocolate Napoleons 400
0
Chocolate Ruffle Cake 263
0
Chocolate Truffle Tartlets 383
0
Chocolate Waves 450
0
Chocolate-Cinnamon Beignets 407
0
Chocolate-Mascarpone Cheesecake 256
0
Chocolate-Mint Nightcaps 309
0
Chopped Chicken Liver 457
0
Choux Paste 35
0
Classic French Bread 123
0
Cocoa Nests with Caramel Mousse 395
0
Confectioner’s Cream 204
0
Cornmeal-Currant Biscotti 316
0
Country Bread 136
0
Couronne 119
0
Cranberry-Walnut Pumpkin Loaves 108
0
Crème Brûléed Chocolate Bundt 280
0
Crème Fraîche 447
0
Crispy Cocoa Cookies 312
0
Croissant Dough 52
0
Croissants 185
0
Danish Braid 205
0
Danish Pastry 50
0
Danish Pastry Pockets 200
0
Danish Slices 206
0
Double Chocolate Cookies 329
0
Eastern European Rye 98
0
Eastern Mediterranean Pizzas 156
0
Espresso Parfait 447
0
Espresso Profiteroles 411
0
Finnish Pulla 106
0
Flaky Pie Dough
31
0
Focaccia
143
0
French Apple Tart
379
0
French Strawberry Cake 273
0
Fresh Berry Jam Filling 204
0
Fresh Rhubarb Upside-down Baby Cakes 244
0
Fruit Focaccia 196
0
Galette Dough 371
0
Gingerbread Baby Cakes 247
0
Gingersnaps 324
0
Glazed Mini-Rounds 271
0
Grape-Cluster Pain de Campagne 135
0
Grilled Vegetable Focaccia Sandwich 145
0
Hazelnut Baby Loaves 249
0
Hazelnut Biscotti 315
0
Hungarian Shortbread 327
0
Inside-out Upside-down Tiramisù 398
0
Irish Soda Bread
214
0
Johnnycake Cobblers 389
0
Ka’kat 150
0
Ladyfinger Génoise 41
0
Ladyfingers and Madeleines 333
0
Leaf-Shaped Fougasse 146
0
Lebanese Chickpea Salad 454
0
Lemon Loaf Cake 252
0
Matzos 160
0
Mediterranean Lentil Salad 454
0
Meringue 37
0
Meringue Cookies 311
0
Miniature Florentine Squares 268
0
Mint-Yogurt Dip 455
0
Mixed-Starter Bread 113
0
Mocha Brownie Cake 282
0
Mocha Chocolate Chips 330
0
Nectarine Upside-down Chiffon Cake 241
0
Not-Your-Usual Lemon Meringue Pie
403
0
Oasis Naan 149
0
Onion Bialys 90
0
Open-Face Reuben Sandwich 101
0
Oven-Roasted Plum Cakes 255
0
Pain de Campagne 128
0
Parmesan Puffs 427
0
Pasta Frolla 370
0
Pâté Croissants 187
0
Pebble Bread 152
0
Pecan Sticky Buns 190
0
Perfect Génoise 39
0
Persian Naan 147
0
Phylloccine Ice Cream Sandwiches 405
0
Pita Breads 154
0
Pizza Rustica 430
0
Pizza with Onion Confit 157
0
Pizzelle 323
0
Popovers
213
5
Poppy Seed Torte 258
0
Potato Lefse 165
0
Prune Filling 203
0
Prune Lekvar 448
0
Puff Pastry 46
0
Puff Pastry Pizzettes 428
0
Pumpernickel Loaves 95
0
Raspberry Purée 449
0
Raspberry Swirls 275
0
Raspberry-Fig Crostata 374
0
Rose Geranium Upside-down Cake 247
0
Rothschilds 289
0
Rugelach 325
0
Rustic Potato Loaves 138
0
Salmon Spread 459
0
Salsa Quitza 440
0
Savarin 416
0
Savory Brioche Pockets 421
0
Savory Puffs 432
0
Savory Wheat Crackers 163
0
Scallop and Pesto Purses 435
0
Semolina Bread 102
0
Sesame-Almond Dough 369
0
Sheet Génoise 42
0
Smoked Trout Spread 458
0
Star-Shaped Pain de Campagne 134
0
Summer Vegetable Tart 436
0
Sunny-side-up Apricot Pastries 192
0
Swedish Limpa 104
0
Swedish Oatmeal Hardtack 162
0
Sweet Berry Fougasse 194
0
Sweet Ricotta Pie 376
0
Tourte Milanese 423
0
Tropical Napoleons 393
0
Tuiles 321
0
Twice-Baked Brioche 198
0
Vanilla Chiffon Roll 277
0
Vanilla Pound Cake 251
0
Vanilla-Hazelnut Cheesecake 290
0
Vegetable Cream Cheese 456
0
Walnut Bread 121
0
Wedding Cake: Almond Dacquoise 297
0
Wedding Cake: Marzipan 300
0
Wedding Cake: Rum-Laced Buttercream 298
0
Wedding Cake: Apricot Glaze 300
0
Wedding Cake: Dense Almond Cake 295
0
White Chocolate Patty Cake 284
0
White Loaves 81
0
Whole Wheat Loaves 83
0
X Cookies 318
0
Yogurt Cheese 456
0

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/)

Cookbooks by Julia Child


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