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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.
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.
I have been baking for many years and I find some of these recipes challenging and time consuming so I would not recommend this for a first time baker. Read morePublished 8 months ago by Tim Platts
beautiful and wonderful, love all her books and this is no exception. Makes a lovely gift to the young folks who have no idea who she is, well not so much since the movie!Published 17 months ago by Jacque
This is an excellent cookbook .... with great photos. Julia was and is still is a great inspiration to all who love to cookPublished 21 months ago by michal bidrman
I bought this book as a gift for a friend because I already knew it had great tips and advice, even for experienced bakers. The book arrived quickly and in great condition.Published on Feb. 17 2012 by V
I got this book for my mom last Christmas, and I must say that I'm quite jealous of her! This book lays down the foundation for MANY beautiful and delicious pastries, cakes,... Read morePublished on July 18 2010 by Chris Hulstein
What a wonderful book! I received this book as a gift 2 years ago and since then have refered to it repeatedly when I want to learn to make an authentic recipe from well-known... Read morePublished on Jan. 19 2003
This is one of the most frequently used cookbooks in my kitchen. The recipes are easy to understand and although laborious at times, the effort is often worth it. Read morePublished on Dec 4 2002
Baking is much more unforgiving than cooking when it comes to the quality of the recipe and the editing. Read morePublished on Oct. 28 2002 by Cynthia S. Froning