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Product Description
From Amazon.com
From Publishers Weekly
Copyright 1996 Reed Business Information, Inc.
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Most helpful customer reviews
7 of 7 people found the following review helpful:
5.0 out of 5 stars
A Reliable Baking Book,
By jerry i h (Berkeley, CA USA) - See all my reviews
This review is from: Baking With Julia (Hardcover)
I am skeptical of most of the cookbooks that are based on PBS TV cooking shows, plus some of Julia Child's early cookbooks had many recipes that were involved and difficult for the casual home cook to do. This book, however, is a reliable resource that you can depend on for baked goods in your home oven. 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.
4 of 4 people found the following review helpful:
4.0 out of 5 stars
That last post is nutty!,
By A Customer
This review is from: Baking With Julia (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.
3 of 3 people found the following review helpful:
5.0 out of 5 stars
An Atlas for Baking Techniques,
By B. Marold "Bruce W. Marold" (Bethlehem, PA United States) - See all my reviews (TOP 500 REVIEWER) (REAL NAME)
This review is from: Baking With Julia (Hardcover)
As other reviewers have said, this volume is one of the most frequently consulted books in my library of over 250 cookbooks. I began baking from it just because it was my latest book on baking. Then, I began toing to it when the results of baking recipies found in other books did not pan out as well as I expected. It was also directly responsible for my acquiring a heavy duty KitchenAid stand mixer, although I was able to quite successfully do recipes involving some heavy duty dough even without the mixer. But, the mixer did make it easier.One of the primary lessons I learned from my comparing recipes in this book to other books is that these recipes are fully up to professional bakers' standards. No dumbing down here. My best evidence is when I tried making cinnamon buns using two other recipies and the results were simply inferior to what one could buy from Entenmens at the supermarket I then made the same product using the Child recipe and I produced definitely superior results. Please be aware that these recipes were not developed by Julia Child and Julia Child did not write the book. This does not detract from the quality of the book, just the quality of the credit. The writer, Dorrie Greenspan, has done several other books on baking, all with a very high quality. Julia's collaborators, all major talents in baking, include such stars as Nick Malgieri, do nothing but increase the value of the volume. This book is at it's best as an introduction to all the different types of baking for a person who has time to deal with the finer points of baking things like artisnal breads and sticky buns. Yes, a stand mixer is recommended.
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