- Hardcover: 512 pages
- Publisher: William Morrow Cookbooks; 1 edition (November 4, 1996)
- Language: English
- ISBN-10: 0688146570
- ISBN-13: 978-0688146573
- Product Dimensions: 8.4 x 1.2 x 10.9 inches
- Shipping Weight: 4 pounds (View shipping rates and policies)
- Average Customer Review: 202 customer reviews
- Amazon Best Sellers Rank: #118,614 in Books (See Top 100 in Books)
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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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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.
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One of the things I like best about this book is that it is an old school cookbook- it doesn't contain pages and pages of glorious food photography with incredible props and lots of photography tricks by food stylists and photographers that make everything a home baker produces look amateurish. I am a home cook, not a contestant on The Great British Baking Show. This obsession with imagery is simply style over substance.
I have baked numerous things from the book - the pumpernickel bread is a staple in our home. This book will give beginners an excellent foundation and advanced cooks will find plenty to keep them interested. This book covers everything baking and is a great resource that is kept with the most used cookbooks in my large library. I return to it again and again, always finding something good to make.
The most important feature of this book is that all of the recipes are written by professional bakers (of whom there are some 2 dozen or so, some you will recognize, all are seasoned bakers from various commercial settings), and the recipes are scaled-down versions of reliable production recipes. The instructions are exemplary in their detail and completeness. All things considered, this is also an excellent learning tool for the beginner. When I need to learn something new (such as rugelach or naan), this is one of the first books I reach for.
The first chapter has an extensive section on basic techniques and words that you do not usually get in even a good baking book. It has some basic recipes that must be mastered before you go on to the recipes in the rest of the book, like genoise or meringue. It also has chapters on bread (Daily; Artisanal, Flatbreads), breakfast goods and quick breads, cakes (Everyday, Showstoppers, Wedding Cake, Cookies), and pastries (Pies, Grand, Savory). It has a good selection of all the major categories you are likely to want to do at home.
still benefit from Julia and Dorie. Glad that I purchased a copy for myself.
Be warned: slight deviations from instructions guarantee failure, but at least you know - finally - what you're doing wrong.