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BAKING WITH JULIA

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Tuesday, March 5th

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

NEW

Bagel maven Lauren Groveman from Larchmont, New York visits Julia Child in her kitchen. Groveman demonstrates how to make bagels. Bagels need to be boiled before baking. Groveman adds baking soda and sugar to help brown the bagels during baking. After boiling, Groveman flavors the top and the bottom of the bagels. She bakes the bagels on top of a tile and tosses ice cubes on the bottom of the oven to create steam. She also prepares vegetable cream chesse, smoked salmon and scallions cream cheese and chopped chicken livers to top her home-made bagels.

Wednesday, March 6th

3:00pm on
Runtime: 00:28:46
Widescreen

Mary Bergin worked as head pastry chef at the renowned Spago restaurant in Los Angeles at its inception and is now the head pastry chef of the new Spago in Las Vegas. She prepares bundt cake and chiffon roll.

Thursday, March 7th

3:00pm on
Runtime: 00:28:46
Widescreen

Decorative Loaves with Steve Sullivan NEW

Master bread-maker Steve Sullivan from the Acme Bakery in Berkeley, CA visits Julia Child in her kitchen. Sullivan demonstrates how to make various decorative loaves. He creates a couronne, or crown of pearls. This bread uses three different starters. He also bakes baguettes, wheat stalks and pain fendu. To allow for these decorative breads to expand more readily, Sullivan recommends raising the humidity of the oven by pouring water in pans underneath the baking breads.

Friday, March 8th

3:00pm on
Runtime: 00:28:46
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 11th

3:00pm on
Runtime: 00:28:46
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 12th

3:00pm on
Runtime: 00:28:46
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.

Wednesday, March 13th

3:00pm on
Runtime: 00:28:46
Widescreen

Croissants with Esther Mcmanus

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

Thursday, March 14th

3:00pm on
Runtime: 00:28:46
Widescreen

Danish Pastry Pockets with Beatrice Ojakangas NEW

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

Monday, March 18th

3:00pm on
Runtime: 00:28:46
Widescreen

Traditional French Bread with Danielle Forestier

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

Tuesday, March 19th

3:00pm on
Runtime: 00:28:46
Widescreen

Viennese Pastry with Markus Farbinger

Chef Julia Child observes as pastry chef and master teacher Markus Farbinger creates a classic Viennese Pastry flavored with an espresso batter and layered with merengue. He also demonstrates how to make a decorative yet edible garnish of baskets made out of caramel, which are then filled with fruit.

Wednesday, March 20th

3:00pm on
Runtime: 00:28:46
Widescreen

Meringue Desserts with Charlotte Akoto

This episode is a demonstration of the versatility of merengues. Chef Julia Child observes pastry chef Charlotte Akoto as she creates three different desserts: merengue sandwiches with chocolate cream center, chocolate merengues with a caramel cream filling, and a merengue Napoleon with whipped cream and fresh fruit . First, she demonstrates the techniques used to make several different kinds of merengues, forming the part of the dessert that will serve as the base for a variety of cream and fruit fillings. Then she shows Child how to make the fillings themselves, and does a final assembly of all the ingredients.

Thursday, March 21st

3:00pm on
Runtime: 00:28:46
Widescreen

Quickbreads with Marion Cunningham NEW

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.

Monday, March 25th

3:00pm on
Runtime: 00:28:46
Widescreen

Tarts and Pies with Leslie Mackie

Chef Julia Child observes as pastry chef and owner of Seattle's Macrina Bakery Leslie Mackie bakes an assortment of tarts and pies. First, Leslie demonstrates how to make the classic pie dough that will form the base of these desserts; some of the dough is used raw, while other crusts are pre-baked in order to avoid a soggy crust. This dough can be frozen for up to a month. Once the shells are prepared, she creates a classic French apple tart, a berry yogurt tart, and a blueberry nectarine tart garnished with chopped almonds.

Tuesday, March 26th

3:00pm on
Runtime: 00:28:46
Widescreen

Triple Chocolate Truffle Treat with David Ogonowski

Julia Child observes as chef David Ogonowski makes a triple chocolate truffle treat. He demonstrates how to make the dough for the chocolate tart shell and the filling, which consists of a custard flavored with bits of chopped white and dark chocolate and biscotti. Ogonowski also shows Julia how to make a garnish for the plate the dessert will be served on, including a wafer-thin chocolate cookie topped with homemade espresso parfait, creating a complex dessert of contrasting smooth and crisp textures, and warm and cool temperatures.

Wednesday, March 27th

3:00pm on
Runtime: 00:28:46
Widescreen

Decorative Sourdough Loaves with Joe Ortiz

Joe Ortiz, a baker from Gayle's Bakery & Rosticceria in Capitola, California, shows chef Julia Child how to make crusty sourdough bread loaves in several decorative shapes. First, he makes homemade yeast, pulling bacteria wild and yeast out of the air with a mixture of flour, milk, water, and cumin. Adding more flour, he crafts a dough which he shapes into a loaf garnished with a sheaf of wheat, and mini-loaves shaped like a star and a cluster of grapes.

Thursday, March 28th

3:00pm on
Runtime: 00:28:46
Widescreen

Baba and Savarin with David Blom NEW

David Blom, pastry chef at Chef Allen's Restaurant in North Miami, shows Julia Child how to bake traditional Polish cakes known as babas and savarin. He uses a single recipe to create the spongy dough, which is baked and sweetened further by soaking in a sugar syrup. He then flavors them with a variety of liqueurs, including rum, kirsch, and champagne. The cakes are garnished with fresh fruits, whipped cream, and a homemade custard flavored with vanilla bean.