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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)

209 customer reviews

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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.

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

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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.

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Product Details

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: 3.8 pounds (View shipping rates and policies)
Average Customer Review: 4.7 out of 5 stars See all reviews (209 customer reviews)
Amazon Best Sellers Rank: #26,285 in Books (See Top 100 in Books)
- #69 in Books > Reference > Encyclopedias & Subject Guides > Cooking
- #81 in Books > Cookbooks, Food & Wine > Cooking Education & Reference > Reference
- #86 in Books > Cookbooks, Food & Wine > Desserts

Customer Reviews

209

4.7 out of 5 stars

5 star		81%
4 star		11%
3 star		6%
2 star		2%
1 star		0%

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Top Customer Reviews

An Extraordinary Kind of Baking Cookbook

ByRoseon December 8, 2001

Format: Hardcover

Having used this book on a weekly basis for the past year, I recommend this book to bakers at all levels. The book is a multi-contributed book, with Julia Child at the helm and aptly unified by Dorie Greenspan's clear and engaging writing style.
I spent the greater part of this year working on breadmaking techniques from the artisanal bread section - while techniques take time to master, I received a remarkable education from this book. The basic white bread and focaccia recipes are simple and wonderful to make on your own.
If you're serious about baking, this book provides the basis for your advancement into any number of specialized areas: breads, pastries, cookies, cakes, even chocolate. Not only are the recipes very well selected, but the photographs are gorgeously photographed by Gentl & Hyers (who also photographed Rose Levy Beranbaum's The Pie & Pastry Bible), including some very nice candid shots (mise en scene/mise en place) in the kitchen. I haven't come across many other cookbooks of this calibre since.

The recipes range from the simplest Irish Soda Bread, to the most elaborate Glorious Wedding Cake. Not all recipes are as complex as the wedding cake recipe - this particular recipe contributed by Martha Stewart is one that seems oddly out of place in a cookbook. However - it is truly a great study on how tiered cakes are layered and put together, and decorated. (The wedding cake is essentially a dense almond pound cake, which can probably be scaled down to a much more manageable session)
The "soul" of this cookbook comes from the section at the beginning titled "Batters and Doughs - The Basics." If you never baked anything from the book, at least go through all 8 recipes once or twice. As the introduction notes, these are the building blocks upon which hundreds of pastry and cake recipes are based. If you can accomplish the following, you can call yourself an accomplished baker: flaky pie dough, choux paste, meringue, genoise (3 versions), brioche, puff pastry, danish pastry, croissant dough. I've recently accomplished the brioche dough, and it's become a favorite quickly, as a simple loaf or as the basis for Pecan Sticky Buns.
This book has a companion web site featuring the original television series "Baking with Julia" on PBS, complete with video clips of the bakers at work. If there was ever an opportunity to purchase all 39 episodes (with 27 bakers!) on DVD, I'd be the first on line... Bon Appetit

0Comment 228 people found this helpful. Was this review helpful to you?YesNo

This is the book for learning classic techniques in baking.

ByA customeron September 25, 1998

Format: Hardcover

Baking basic batters and doughs is the subject that is given the combination of expert skill and knowledge acquired in the culinary arts over years of experience. If you are an individual who thrives on instant gratification and does not want to take the time to learn the basic foundation techniques of quality baking then this book may not be for you. The book covers breads, cakes, and sweet and savory pastries. The instructions have carefully been written with great detail so even the novice baker can increase his or her skill level. Recipes range from the simple galette,which by the way is excellent, to a labor intensive but glorious wedding cake.A variety of techniques ranging from beginner level to accomplished baker allows anyone interested in baking to improve their skills. I have been working on my culinary skills for 30 years and own over 100 different cookbooks. This book ranks within the top 5 of my collection. It has allowed me to fine tune many classic techniques. My Brioche, biscotti,, biscuits, danish pastry and pecan sticky buns have been elevated to rival any quality baker. Culinary professionals like Flo Braker, Nancy Silverton, Marcel Desaulniers, and Marion Cunningham are just a few of the many talented and giving individuals who contribute to make this the qulaity book that it is.Dorie Greenspan's writing skills set this book apart from others in that it is the standard from which all quality instructional cookbooks should be compared. If you want to learn how the experts bake and not have to leave your own kitchen to do it, this is the book.

0Comment 99 people found this helpful. Was this review helpful to you?YesNo

That last post is nutty!

ByA customeron November 7, 1997

Format: Hardcover

I was just reading through the reviews of Baking with Julia, which I own and use, and I saw the person whose review appears above mine, who hates this book. But -- see, it didn't ring true to me, because I've made the cheesecake and I knew the recipe in this book isn't the one s/he quotes. So I double-checked it and I was right: there's no sweetened condensed milk in the cheesecake recipe in Baking with Julia. So I don't know what kind of axe this person has to grind. Because I really like this book. Innovation? Oh my god, there's this recipe for gingerbread that has espresso and black pepper in it. And there's a sage cake -- forget it, this isn't stuff I've found in any other baking book. My only complaint is that it's kind of hard -- like everything Julia does. You really challenge yourself every time you make anything in this book. But that's good. For me, anyway. I just wanted to add my two cents, as a member of Generation X (who can spell, I might add.

22 comments 112 people found this helpful. Was this review helpful to you?YesNo

Try it!

Bygreekenigmaon February 18, 2005

Format: HardcoverVerified Purchase

I am a guy with absolutely no talent at baking but always thought the art of pastry making was interesting. So, i bought all the essential tools and waited for the book(after having seen most of the shows on PBS)...when the book arrived, I started with a fairly difficult pastry ...the Dainish Braid....turned out so well and tasted so delicious that I shocked myself...keep in mind, I cant cook!!! Here is my point. With the right tools, a good guide, and a brain, anyone can do just about anything. So get the book,(its a great guide) watch the shows, and just go for it! Here are some tools that helped...Kitchenaid stand mixer, a food processor, a marble pastry board and a wooden one too, a bench scrape(you really need this for any dough), s/steel measuring cups for dry ingredients, glass for liquid, parchment paper, and a baking stone. Then just decide that nothing is going to intimidate you and start baking. There are tricks to every trade and this book shares a lot of those as a great companion book to the series.

0Comment 64 people found this helpful. Was this review helpful to you?YesNo

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Most Recent Customer Reviews

Good review

I have wanted this book for a long time and it did not disappoint. For me, though, too much of the book is dedicated to bread.

Published 12 days ago by Barbara Mohl

The best baking directions on the internet

I have already used this cookbook to make so many of her favorite pastries and baked goods. I just love Julia Child.

Published 15 days ago by Jennifer Sikora

Five Stars

Good book for novices

Published 17 days ago by Tishi

Five Stars

great

Published 1 month ago by Kindle Customer

Learn to bake

How can you go wrong. Great recipes, easy to follow. If you like Julie Child you will like this book.

Published 1 month ago by CAJR88

Great baking aid

Great baking aid. Julia is a great instructor. My favorites are the flakey pie crust and walnut bread recipes.
The best!

Published 1 month ago by Amazon Customer

Don't hesitate, buy this book!

It is a great book and the PBS series that goes with it is awesome! I have one, and I have bought 3 of them for my kids. We all love them.Read more

Published 1 month ago by Gurlfriday

Great book

Excellent book,easy to follow recepes, I recommend it to everyone.

Published 3 months ago by alamty

Laura/Julia

I love Julia, she is my heroine! She and her hubby make marriage look like the wonderful adventure that life is!

Published 3 months ago by Laurals

Five Stars

very happy very nice book

Published 3 months ago by lance stafford

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