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Baking with Julia

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Hosted by the late culinary grande dame Julia Child, this series showcases the country's outstanding pastry chefs, bakers, teachers and cookbook authors offering indispensable techniques, time-honored tips and meticulously tested recipes that make home baking successful and satisfying. The featured bakers demonstrate recipes for the extraordinary variety of breads now popular across the country and for some of the greatest examples of America's favorite menu course -- dessert.

Episodes:

• Pita Bread and Lamb with Jeffrey Alford and Naomi Duguid

  Bakers Jeffrey Alford and Naomi Duguid show Julia several methods for creating pita or flat breads, and the toppings that go with them. Jeffrey makes a wheat flour dough pita bread in the oven and in a skillet, and Naomi prepares a Eastern Mediterranean Lamb and Tomato bread, using the unusual spices of cinnamon and allspice. The couple shows Julia how the proper way to eat flat bread, and introduces her to the traditional Middle Eastern toppings of Lentil Salad with red pepper, Chick peas with spearmint, diced cucumber, and yoghurt and cheese balls.

  Next Airing:	Tue, Dec 31st, 2024 at 3:30 AM on KUED-HD
  Length:	00:28:46
  Usage rights:	1/4/1997 to 1/18/2038

• Traditional French Bread with Danielle Forestier

  Danielle Forestier prepares French breads, including baguette, boule, pain de mie and pain de campagne.

  Next Airing:	Wed, Jan 1st, 2025 at 2:30 AM on KUED-HD
  Length:	00:28:46
  Usage rights:	1/4/1997 to 1/18/2038

• Baby Cakes with Johanne Killeen

  Chef Julia Child observes pastry chef Johanna Killeen as she makes "baby cakes," miniature cakes made from of the same basic batter, but varied with different flavoring ingredients. First, she shows Julia how to make the batter, which is a traditional American pound cake recipe, made richer with the addition of creme fraiche . She varies the first recipe by using hazelnut flour as an ingredient, and tops it with a dollop of Italian cream cheese flavored with grapa wine. Then she makes a couple of miniature upside-down cakes, using a rhubarb and caramel topping on one and rose geranium leaves on another.

  Length:	00:28:46
  Usage rights:	1/4/1997 to 1/18/2038

• Johnnycake Cobblers with Johanne Killeen

  Johanne Killeen, chef and co-owner of Al Forno Restaurant in Providence, Rhode Island, bakes two American classics: gingerbread baby cake and Johnnycake cobblers.

  Length:	00:24:46
  Usage rights:	3/31/2001 to 1/18/2038

• Pumpernickel Bread & Matzos with Lauren Groveman

  Lauren Groveman, New York cooking teacher and cookbook author, demonstrates how easy it is to make European ethnic specialties like rich brown pumpernickel loaves and crunchy matzos.

  Length:	00:24:46
  Usage rights:	3/31/2001 to 1/18/2038

• Quickbreads with Marion Cunningham

  Cooking teacher and author of "The New Fanny Farmer Cookbook" Marion Cunningham shows chef Julia Child how to make a series of easy and delicious quickbreads, an American bakery staple. She makes moist buttermilk crumb muffins from a hundred year-old recipe that are good enough to eat on their own. Then she bakes scones, half done in the traditional shape, half made in a roll-up style, served with butter, whipped cream and raspberries. Finally, she creates unbelievably easy- to-make Irish soda bread, and fluffy popovers served with a drizzling of honey.

  Length:	00:28:46
  Usage rights:	1/4/1997 to 1/18/2038

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