Baking with Julia -The Joys of Baking with America's Best Bakers

$15.00

By Dorie Greenspan, William Morrow, hardback with DJ, 1996. Winner of both the James Beard Foundation and the IACP Julia Child cookbook award. Well-known cookbook author Dorie Greenspan presents the textbook for the course, Julia Child's 39-show PBS series, presented as a "full course in the art of baking."

From the Publisher’s Weekly Review: “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.” Condition: Nice -- VG+/VG+.


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