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Baking With Julia (Hardcover)

by Julia Child (Author)
4.7 out of 5 stars  See all reviews (42 customer reviews)
List Price: CDN$ 52.00
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Baking With Julia + Mastering the Art of French Cooking, Volume I + Mastering the Art of French Cooking, Volume 2
Total List Price: CDN$ 140.95
Price For All Three: CDN$ 87.33

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Product Description

From Amazon.com

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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Inside This Book (Learn More)
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Front Cover | Table of Contents | Excerpt | Index | Back Cover
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Baking With Julia
50% buy the item featured on this page:
Baking With Julia 4.7 out of 5 stars (42)
CDN$ 32.76
Mastering the Art of French Cooking, Volume I
20% buy
Mastering the Art of French Cooking, Volume I 4.8 out of 5 stars (33)
CDN$ 29.40
Mastering the Art of French Cooking, Volume 2
13% buy
Mastering the Art of French Cooking, Volume 2 5.0 out of 5 stars (4)
CDN$ 25.17
Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking
10% buy
Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking 4.8 out of 5 stars (19)
CDN$ 13.83
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Customer Reviews

42 Reviews
5 star:
 (35)
4 star:
 (4)
3 star:
 (1)
2 star:
 (2)
1 star:    (0)
 
 
 
 
 
Average Customer Review
4.7 out of 5 stars (42 customer reviews)
 
 
 
 
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Most helpful customer reviews

 
4 of 4 people found the following review helpful:
5.0 out of 5 stars A Reliable Baking Book, Feb 26 2004
By jerry i h (Berkeley, CA USA) - See all my reviews
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.

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3 of 3 people found the following review helpful:
5.0 out of 5 stars An Atlas for Baking Techniques, Nov 7 2003
By B. Marold "Bruce W. Marold" (Bethlehem, PA United States) - See all my reviews
(TOP 50 REVIEWER)    (REAL NAME)   
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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2 of 2 people found the following review helpful:
5.0 out of 5 stars Outstanding, Aug 4 2003
By jumpy1 (New York, NY) - See all my reviews
(TOP 500 REVIEWER)   
I just want to say for the bad reviews in here, that I've made some things in here 2x, and one time they came out perfect, another not. Indeed, some of the techniques are so specific that if your oven temperature is 10 degrees off or the dough rises an extra 1/2 hour, it makes all the difference in the end result. Anyway, I love cookbooks where the chefs tell the truth and don't give bogus recipes -- this is one of them! I would make changes to suit my own taste of course, but this is a reliable book.
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 		 Most recent customer reviews

5.0 out of 5 stars baking enthusiast
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 more
Published on Jan 20 2003

5.0 out of 5 stars Become a better baker with this book
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 more
Published on Dec 4 2002

5.0 out of 5 stars Excellent, reliable, clearly written
Baking is much more unforgiving than cooking when it comes to the quality of the recipe and the editing. Read more
Published on Oct 28 2002 by Cynthia S. Froning

5.0 out of 5 stars A beautiful book
I loved watching this series on PBS, and knew I just had to get the book. Although I haven't been brave enough to make any thing from it yet, I love getting this book out just to... Read more
Published on Aug 20 2002 by katliess

5.0 out of 5 stars Great food!
The bagel recipe alone is worth the price of this book. Not too hard if you bake with someone you love and you can go crazy with ideas for toppings. Read more
Published on Jul 19 2002 by A. Knupsky

5.0 out of 5 stars For anyone looking to go beyond bread machines
I have been a very enthusiastic baker for about two years. I started with basic breads from bread machines. It all has worked out fine for me. Read more
Published on Jun 4 2002 by J. Gamez

5.0 out of 5 stars The best book to give someone who owns a kitchenaid
My husband gave me this cookbook three Christmases ago. While looking at the pictures in this book I thought my husband was out of his mind if he thought that I could ever make... Read more
Published on April 8 2002 by Nicole Scurrah

5.0 out of 5 stars Fantastic lessons, but do not attempt without a Kitchenaid.
This book goes far beyond recipes, it contains comprehensive lessons in baking. Within each recipe, many paragraphs are devoted to the techniques, and sometimes chemistry, that... Read more
Published on Feb 11 2002

4.0 out of 5 stars Fantastic but not completely comprehensive
While those of us who have a bookcase of cookbooks know that other Julia Child books have necessary information (such as measurements), those who wanted a comprehensive cookbook... Read more
Published on Jan 1 2002

5.0 out of 5 stars A comprehensive book of the best breads I have ever tried
This book contains easy to follow recipes for a variety of breads, desserts, and pastries. My wife and I are avid chefs and have tried over 30 of the recipes--and only two were... Read more
Published on Dec 9 2001

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