- Hardcover: 512 pages
- Publisher: William Morrow Cookbooks; 1 edition (Nov. 4 1996)
- Language: English
- ISBN-10: 0688146570
- ISBN-13: 978-0688146573
- Product Dimensions: 21.3 x 3.1 x 27.6 cm
- Shipping Weight: 1.8 Kg
- Average Customer Review: 53 customer reviews
- Amazon Bestsellers Rank: #138,687 in Books (See Top 100 in Books)
Baking with Julia: Sift, Knead, Flute, Flour, And Savor... Hardcover – Nov 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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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.
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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