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BAKING WITH JULIA

WATCH NOW ON DEMAND

Saturday, March 22nd

11:00pm on
Runtime: 00:26:46
Widescreen

Pecan Sticky Buns and Savory with Nancy Silverton

Nancy Silverton, owner of La Brea Bakery in Los Angeles, CA visits Julia Child in her kitchen. Silverton demonstrates how to create a basic brioche dough. Silverton shows how versatile brioche dough can be - creating everything from a main course to the desert. This dough is used to make two different bakery goods: savory brioche pockets and pecan sticky buns.

Monday, March 24th

12:00pm on
Runtime: 00:26:46
Widescreen

Italian Cookies with Nick Malgieri

Author and master teacher at Peter Kump's New York City Cooking School, Nick Malgieri visits Julia Child in her kitchen. Malgieri bakes an assortment of fancy cookies. Malgieri creates a cornmeal- currant biscotti. He demonstrates the two ways to work the biscotti dough to form zaleti (diamond shape cookies.) He makes amaretti or Italian almond macaroons. He shows how to pipe out the amaretti dough. Finally, he creates flat, waffle-like cookies named pizelles or little pizzas because of their round, flat shape.

4:00pm on
Runtime: 00:26:46
Widescreen

Italian Cookies with Nick Malgieri

Author and master teacher at Peter Kump's New York City Cooking School, Nick Malgieri visits Julia Child in her kitchen. Malgieri bakes an assortment of fancy cookies. Malgieri creates a cornmeal- currant biscotti. He demonstrates the two ways to work the biscotti dough to form zaleti (diamond shape cookies.) He makes amaretti or Italian almond macaroons. He shows how to pipe out the amaretti dough. Finally, he creates flat, waffle-like cookies named pizelles or little pizzas because of their round, flat shape.

Tuesday, March 25th

3:00am on
Runtime: 00:26:46
Widescreen

Italian Cookies with Nick Malgieri

Author and master teacher at Peter Kump's New York City Cooking School, Nick Malgieri visits Julia Child in her kitchen. Malgieri bakes an assortment of fancy cookies. Malgieri creates a cornmeal- currant biscotti. He demonstrates the two ways to work the biscotti dough to form zaleti (diamond shape cookies.) He makes amaretti or Italian almond macaroons. He shows how to pipe out the amaretti dough. Finally, he creates flat, waffle-like cookies named pizelles or little pizzas because of their round, flat shape.

Saturday, March 29th

11:00pm on
Runtime: 00:26:46
Widescreen

Italian Cookies with Nick Malgieri

Author and master teacher at Peter Kump's New York City Cooking School, Nick Malgieri visits Julia Child in her kitchen. Malgieri bakes an assortment of fancy cookies. Malgieri creates a cornmeal- currant biscotti. He demonstrates the two ways to work the biscotti dough to form zaleti (diamond shape cookies.) He makes amaretti or Italian almond macaroons. He shows how to pipe out the amaretti dough. Finally, he creates flat, waffle-like cookies named pizelles or little pizzas because of their round, flat shape.

Monday, March 31st

12:00pm on
Runtime: 00:26:46
Widescreen

Ladyfingers Genoise with Flo Braker

Host Julia Child observes California's well-know baking teacher Flo Braker as she demonstrates the classic French technique for creating Ladyfingers Genoise, the batter of which is used as the base for a variety of miniature decorative cakes.

4:00pm on
Runtime: 00:26:46
Widescreen

Ladyfingers Genoise with Flo Braker

Host Julia Child observes California's well-know baking teacher Flo Braker as she demonstrates the classic French technique for creating Ladyfingers Genoise, the batter of which is used as the base for a variety of miniature decorative cakes.

Tuesday, April 1st

3:00am on
Runtime: 00:26:46
Widescreen

Ladyfingers Genoise with Flo Braker

Host Julia Child observes California's well-know baking teacher Flo Braker as she demonstrates the classic French technique for creating Ladyfingers Genoise, the batter of which is used as the base for a variety of miniature decorative cakes.

Saturday, April 5th

11:00pm on
Runtime: 00:24:54
Widescreen

Ladyfingers Genoise with Flo Braker

Host Julia Child observes California's well-know baking teacher Flo Braker as she demonstrates the classic French technique for creating Ladyfingers Genoise, the batter of which is used as the base for a variety of miniature decorative cakes.

Monday, April 7th

12:00pm on
Runtime: 00:24:53
Widescreen

Croissants with Esther Mcmanus

Esther McManus, chef, baker, instructor and consultant, prepares almond croissants, plain croissants, chocolate croissants, pate filled croissants and basteeya.

4:00pm on
Runtime: 00:24:53
Widescreen

Croissants with Esther Mcmanus

Esther McManus, chef, baker, instructor and consultant, prepares almond croissants, plain croissants, chocolate croissants, pate filled croissants and basteeya.

Tuesday, April 8th

3:00am on
Runtime: 00:24:53
Widescreen

Croissants with Esther Mcmanus

Esther McManus, chef, baker, instructor and consultant, prepares almond croissants, plain croissants, chocolate croissants, pate filled croissants and basteeya.

Saturday, April 12th

11:00pm on
Runtime: 00:24:53
Widescreen

Croissants with Esther Mcmanus

Esther McManus, chef, baker, instructor and consultant, prepares almond croissants, plain croissants, chocolate croissants, pate filled croissants and basteeya.

Monday, April 14th

12:00pm on
Runtime: 00:24:53
Widescreen

Danish Pastry Pockets with Beatrice Ojakangas

Beatrice Ojakangas prepares Danish pastry pockets, Danish braid, Norwegian potato crepe, potato lefse and Swedish oatmeal hardtack.

4:00pm on
Runtime: 00:24:53
Widescreen

Danish Pastry Pockets with Beatrice Ojakangas

Beatrice Ojakangas prepares Danish pastry pockets, Danish braid, Norwegian potato crepe, potato lefse and Swedish oatmeal hardtack.

Tuesday, April 15th

3:00am on
Runtime: 00:24:53
Widescreen

Danish Pastry Pockets with Beatrice Ojakangas

Beatrice Ojakangas prepares Danish pastry pockets, Danish braid, Norwegian potato crepe, potato lefse and Swedish oatmeal hardtack.

Saturday, April 19th

11:00pm on
Runtime: 00:24:53
Widescreen

Danish Pastry Pockets with Beatrice Ojakangas

Beatrice Ojakangas prepares Danish pastry pockets, Danish braid, Norwegian potato crepe, potato lefse and Swedish oatmeal hardtack.

Monday, April 21st

12:00pm on
Runtime: 00:24:54
Widescreen

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.

4:00pm on
Runtime: 00:24:54
Widescreen

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.

Tuesday, April 22nd

3:00am on
Runtime: 00:24:54
Widescreen

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.

Saturday, April 26th

11:00pm on
Runtime: 00:24:54
Widescreen

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.

Monday, April 28th

12:00pm on
Runtime: 00:24:54
Widescreen

Traditional French Bread with Danielle Forestier

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

4:00pm on
Runtime: 00:24:54
Widescreen

Traditional French Bread with Danielle Forestier

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

Tuesday, April 29th

3:00am on
Runtime: 00:24:54
Widescreen

Traditional French Bread with Danielle Forestier

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