WHRO LIVE LISTEN WATCH EDUCATE ABOUT SUPPORT US DONATE CONTACT US ENEWS myWHRO

BAKING WITH JULIA

WATCH NOW ON DEMAND

Monday, June 24th

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

Lora Brody

Bread machine "wizard" Lora Brody of West Newton, Massachusetts visits Julia Child in her kitchen. Brody demonstrates how to make bread machine buttermilk white bread. After the machine kneads the dough, she bakes one loaf in the oven and the other is baked in the machine. Using the same dough, she forms cloverleaf rolls and twisty rolls and breadsticks. Brody creates a salsa quitza made from a dough containing refried beans and flour then topped with cream cheese, salsa, and shredded cheddar cheese.

Tuesday, June 25th

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

Marcel Desaulniers

Chef and author, Marcel Desaulniers of The Trellis in Williamsburg, Va visits Julia Child in her kitchen. Desaulniers creates a white chocolate pattycake with chocolate tulips. The viewers are told when selecting white chocolate be sure the ingredients include cocoa butter. Desaulniers demonstrates how to make chocolate tulips by dipping balloons into melted dark chocolate.

Wednesday, June 26th

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

Gale Gand

Pastry chef Gale Gand of Brasserie T at Northfield, IL visits Julia Child in her kitchen. Gand creates two spectacular desserts: a towering chocolate Napolean and a fettuccine ice cream sandwich. Gand demonstrates how to make chocolate filo dough, poached pears, cranberry compote, whipped cream with ginger, and the mocha granache necessary for the Napolean. Still using filo dough, Gand creates a " fettuccine" for the sandwich of the dessert. Gand adds raspberries and a fresh fruit kabob to the ice cream sandwich.

Thursday, June 27th

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

Norman Love

Executive pastry chef Norman Love at Ritz Carlton in Naples, Florida visits Julia Child in her kitchen. Love creates chocolate-cinnamon beignets. Love demonstrates how to make the beignet pastry from choux paste. Using a pot sticker press, Love forms the beignets and then fills them with pastry cream and bananas. Love creates a walnut sauce for the beignets.

Friday, June 28th

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

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.

Monday, July 1st

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.

Tuesday, July 2nd

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

Decorative Loaves with Steve Sullivan

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.

Wednesday, July 3rd

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.

Thursday, July 4th

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.

Friday, July 5th

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.

Monday, July 8th

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.

Tuesday, July 9th

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

Danish Pastry Pockets with Beatrice Ojakangas

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

Wednesday, July 10th

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

Thursday, July 11th

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.

Friday, July 12th

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.

Monday, July 15th

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.

Tuesday, July 16th

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

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.

Wednesday, July 17th

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

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.

Thursday, July 18th

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.

Friday, July 19th

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.

Monday, July 22nd

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.

Tuesday, July 23rd

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

Baba and Savarin with David Blom

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.

Wednesday, July 24th

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

Savory Puffs and Eclairs with Norman Love

Norman Love, executive pastry chef at the Ritz-Carlton in Naples, Florida shows chef Julia Child how to make savory puffs and eclairs. The dough is flavored with cucumber and red onion juice, and is one of the only pastries that is cooked twice: once in a saucepan, and again in the oven. The puffs are filled with a salmon mousse, while the eclairs are split and filled with a mascarpone cheese and vegetable medley.

Thursday, July 25th

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

A Three-Tiered Wedding Cake with Martha Stewart, Part 1

Martha Stewart, a magazine editor, star of her own television show and author of the popluar "Weddings" book joins Julia to bake one grand and glorious three-tiered wedding cake. Martha prepares the batter and bakes each layer in graduated diamond-shaped cake forms. While the cake bakes, and then chills, Martha creates a variety of delicately realistic and delicious marzipan fruits, right down to the little stems and leaves. She also makes and chills enough vanilla rum buttercream to ice the entire cake.

Friday, July 26th

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

A Three-Tiered Wedding Cake with Martha Stewart, Part 2

Guest Martha Stewart returns to complete her three-tiered wedding cake decorated with yellow buttercreme icing and handmade marzipan fruit in this episode of BAKING WITH JULIA. In this second of a two-part episode, Stewart puts together the individual cakes that serve as the building blocks of this dessert, inserting a baked crunchy almond and egg white wafer and apricot jam between individual layers and decorating with the icing and candy fruit garnish.

Monday, July 29th

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

Creme Fraiche with Nancy Silverton

Chef Julia Child observes Nancy Silverton, owner of La Brea Bakery in Los Angeles, as she bakes a fresh creme fraiche custard brioche tarte with fresh fruit poached white wine sauce in this episode of BAKING WITH JULIA.

Tuesday, July 30th

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

Puff Pastry with Michel Richard

Julia Child observes as California master chefs Michel Richard and Alice Medrich work their magic with puff pastry and biscotti in this episode of BAKING WITH JULIA.

Wednesday, July 31st

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

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.

Thursday, August 1st

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

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.

Friday, August 2nd

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

Chocolate Mint Nightcaps with Marcel Desaulniers

Marcel Desaulniers, chef and owner of the Trellis Restaurant in historic Williamsburg, Virginia, as well as the author and host of the television show "Death by Chocolate," teases the palate with oven-roasted plum cakes with chocolate sauce and chocolate-mint nightcaps.

Saturday, August 3rd

5:00am on
Runtime: 00:26:46
Widescreen

Chocolate Mint Nightcaps with Marcel Desaulniers

Marcel Desaulniers, chef and owner of the Trellis Restaurant in historic Williamsburg, Virginia, as well as the author and host of the television show "Death by Chocolate," teases the palate with oven-roasted plum cakes with chocolate sauce and chocolate-mint nightcaps.

Monday, August 5th

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

Savory Pizza Rustica with Nick Malgieri

Nick Malgieri, master teacher at Peter Kump's New York Cooking School and author of several award-winning books on baking, demonstrates authentic Sicilian specialities like savory pizza rustica and fig-filled treats called "X" cookies.

Tuesday, August 6th

5:00am on
Runtime: 00:26:46
Widescreen

Savory Pizza Rustica with Nick Malgieri

Nick Malgieri, master teacher at Peter Kump's New York Cooking School and author of several award-winning books on baking, demonstrates authentic Sicilian specialities like savory pizza rustica and fig-filled treats called "X" cookies.

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

Vanilla Chiffon Chocolate Mousse Cake with Mary Bergin

Mary Bergin of Las Vegas, Nevada, head pastry chef for Wolfgang Puck' s Spago Restaurant, demonstrates how to make a vanilla chiffon cake with a twist -- a full vanilla flavor and a thin, flexible shape, ideal for rolling with chocolate-laced walnut mousse.

Wednesday, August 7th

5:00am on
Runtime: 00:26:46
Widescreen

Vanilla Chiffon Chocolate Mousse Cake with Mary Bergin

Mary Bergin of Las Vegas, Nevada, head pastry chef for Wolfgang Puck' s Spago Restaurant, demonstrates how to make a vanilla chiffon cake with a twist -- a full vanilla flavor and a thin, flexible shape, ideal for rolling with chocolate-laced walnut mousse.

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

Poppyseed Torte with Markus Farbinger

Master chef at The Culinary Institute of America, NY, Markus Farbinger teaches Julia Child how to create a special Viennese pastry treat, a poppy seed torte.

Thursday, August 8th

5:00am on
Runtime: 00:26:46
Widescreen

Poppyseed Torte with Markus Farbinger

Master chef at The Culinary Institute of America, NY, Markus Farbinger teaches Julia Child how to create a special Viennese pastry treat, a poppy seed torte.

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

Naan with Beatrice Ojakangas

Toronto bakers, Jeffrey Alfor and Naomi Duguid, and cookbook author Beatrice Ojakangas visit this week's episode of BAKING WITH JULIA to make naan and swedish hardtack, types of flat breads.

Friday, August 9th

5:00am on
Runtime: 00:26:46
Widescreen

Naan with Beatrice Ojakangas

Toronto bakers, Jeffrey Alfor and Naomi Duguid, and cookbook author Beatrice Ojakangas visit this week's episode of BAKING WITH JULIA to make naan and swedish hardtack, types of flat breads.

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

Chocolate Tuiles & Gingersnaps with Gale Gand and David Blom

This episode of BAKING WITH JULIA features Gail Gand, pastry chef and owner of Chicago's Vanilla Bean Bakery and Florida baker David Blom. Gail shows Julia and viewers how to create a " not your usual" lemon meringue pie-for-one, while David Blom makes cookies: delicately curved tuiles and tasty gingersnaps.

Saturday, August 10th

5:00am on
Runtime: 00:26:46
Widescreen

Chocolate Tuiles & Gingersnaps with Gale Gand and David Blom

This episode of BAKING WITH JULIA features Gail Gand, pastry chef and owner of Chicago's Vanilla Bean Bakery and Florida baker David Blom. Gail shows Julia and viewers how to create a " not your usual" lemon meringue pie-for-one, while David Blom makes cookies: delicately curved tuiles and tasty gingersnaps.

Monday, August 12th

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

Raspberry-Fig Crostata with Flo Braker and Leslie Mackie

Flo Braker, San Francisco Bay Area baker, author and cooking teacher, turns out two wonderfully crunchy butter galettes, one that's as a sweet treat with fresh berries and whipped cream, and another with tomatoes and savory herbs. Leslie Mackie, ownerof Seattle's Macrina Bakery, demonstrates a raspberry-fig crostata.

Tuesday, August 13th

5:00am on
Runtime: 00:26:46
Widescreen

Raspberry-Fig Crostata with Flo Braker and Leslie Mackie

Flo Braker, San Francisco Bay Area baker, author and cooking teacher, turns out two wonderfully crunchy butter galettes, one that's as a sweet treat with fresh berries and whipped cream, and another with tomatoes and savory herbs. Leslie Mackie, ownerof Seattle's Macrina Bakery, demonstrates a raspberry-fig crostata.

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

Craig Kominiak

Executive chef Craig Kominiak at Ecce Panis Bakery in New York City visits Julia Child in her kitchen. Kominiak bakes focaccia. Kominiak tests the elasticity of the dough by stretching it to see the "window" in the dough. Kominiak creates a sandwich with the focaccia he baked. Focaccia baked with fruit and topped with sugar can be also used as a dessert or a breakfast item.

Wednesday, August 14th

5:00am on
Runtime: 00:26:46
Widescreen

Craig Kominiak

Executive chef Craig Kominiak at Ecce Panis Bakery in New York City visits Julia Child in her kitchen. Kominiak bakes focaccia. Kominiak tests the elasticity of the dough by stretching it to see the "window" in the dough. Kominiak creates a sandwich with the focaccia he baked. Focaccia baked with fruit and topped with sugar can be also used as a dessert or a breakfast item.

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

Alice Medrich

Master teacher and chocolatier Alice Medrich from Berkeley, CA visits Julia Child in her kitchen. Medrich creates a chocolate genoise raspberry ruffle cake. Medrich provides tips on the best way to melt and shape chocolate. Medrich demonstrates how to cut the cake into layers. She layers the cake with creme fraiche, melted chocolate, rum syrup and rasperries in an adjustable pan. She places the chilled, fan-shaped chocolates as a decorative topping.

Thursday, August 15th

5:00am on
Runtime: 00:26:46
Widescreen

Alice Medrich

Master teacher and chocolatier Alice Medrich from Berkeley, CA visits Julia Child in her kitchen. Medrich creates a chocolate genoise raspberry ruffle cake. Medrich provides tips on the best way to melt and shape chocolate. Medrich demonstrates how to cut the cake into layers. She layers the cake with creme fraiche, melted chocolate, rum syrup and rasperries in an adjustable pan. She places the chilled, fan-shaped chocolates as a decorative topping.

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

Michel Richard

Master chef Michel Richard at Citrus in Los Angeles visits Julia Child in her kitchen. Richard demonstrates the making and baking of puff pastries. He creates a tourte milanese filled with layers of spinach, red bell pepper omelet, ham and cheese. For dessert, he creates sunny-side up apricot pastries. Richard designs the pastry to look like eggs sunny-side up.

Friday, August 16th

5:00am on
Runtime: 00:26:46
Widescreen

Michel Richard

Master chef Michel Richard at Citrus in Los Angeles visits Julia Child in her kitchen. Richard demonstrates the making and baking of puff pastries. He creates a tourte milanese filled with layers of spinach, red bell pepper omelet, ham and cheese. For dessert, he creates sunny-side up apricot pastries. Richard designs the pastry to look like eggs sunny-side up.

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

Lora Brody

Bread machine "wizard" Lora Brody of West Newton, Massachusetts visits Julia Child in her kitchen. Brody demonstrates how to make bread machine buttermilk white bread. After the machine kneads the dough, she bakes one loaf in the oven and the other is baked in the machine. Using the same dough, she forms cloverleaf rolls and twisty rolls and breadsticks. Brody creates a salsa quitza made from a dough containing refried beans and flour then topped with cream cheese, salsa, and shredded cheddar cheese.

Saturday, August 17th

5:00am on
Runtime: 00:28:46
Widescreen

Lora Brody

Bread machine "wizard" Lora Brody of West Newton, Massachusetts visits Julia Child in her kitchen. Brody demonstrates how to make bread machine buttermilk white bread. After the machine kneads the dough, she bakes one loaf in the oven and the other is baked in the machine. Using the same dough, she forms cloverleaf rolls and twisty rolls and breadsticks. Brody creates a salsa quitza made from a dough containing refried beans and flour then topped with cream cheese, salsa, and shredded cheddar cheese.

Monday, August 19th

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

Marcel Desaulniers

Chef and author, Marcel Desaulniers of The Trellis in Williamsburg, Va visits Julia Child in her kitchen. Desaulniers creates a white chocolate pattycake with chocolate tulips. The viewers are told when selecting white chocolate be sure the ingredients include cocoa butter. Desaulniers demonstrates how to make chocolate tulips by dipping balloons into melted dark chocolate.

Tuesday, August 20th

5:00am on
Runtime: 00:28:46
Widescreen

Marcel Desaulniers

Chef and author, Marcel Desaulniers of The Trellis in Williamsburg, Va visits Julia Child in her kitchen. Desaulniers creates a white chocolate pattycake with chocolate tulips. The viewers are told when selecting white chocolate be sure the ingredients include cocoa butter. Desaulniers demonstrates how to make chocolate tulips by dipping balloons into melted dark chocolate.

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

Gale Gand

Pastry chef Gale Gand of Brasserie T at Northfield, IL visits Julia Child in her kitchen. Gand creates two spectacular desserts: a towering chocolate Napolean and a fettuccine ice cream sandwich. Gand demonstrates how to make chocolate filo dough, poached pears, cranberry compote, whipped cream with ginger, and the mocha granache necessary for the Napolean. Still using filo dough, Gand creates a " fettuccine" for the sandwich of the dessert. Gand adds raspberries and a fresh fruit kabob to the ice cream sandwich.

Wednesday, August 21st

5:00am on
Runtime: 00:28:46
Widescreen

Gale Gand

Pastry chef Gale Gand of Brasserie T at Northfield, IL visits Julia Child in her kitchen. Gand creates two spectacular desserts: a towering chocolate Napolean and a fettuccine ice cream sandwich. Gand demonstrates how to make chocolate filo dough, poached pears, cranberry compote, whipped cream with ginger, and the mocha granache necessary for the Napolean. Still using filo dough, Gand creates a " fettuccine" for the sandwich of the dessert. Gand adds raspberries and a fresh fruit kabob to the ice cream sandwich.

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

Norman Love

Executive pastry chef Norman Love at Ritz Carlton in Naples, Florida visits Julia Child in her kitchen. Love creates chocolate-cinnamon beignets. Love demonstrates how to make the beignet pastry from choux paste. Using a pot sticker press, Love forms the beignets and then fills them with pastry cream and bananas. Love creates a walnut sauce for the beignets.

Thursday, August 22nd

5:00am on
Runtime: 00:26:46
Widescreen

Norman Love

Executive pastry chef Norman Love at Ritz Carlton in Naples, Florida visits Julia Child in her kitchen. Love creates chocolate-cinnamon beignets. Love demonstrates how to make the beignet pastry from choux paste. Using a pot sticker press, Love forms the beignets and then fills them with pastry cream and bananas. Love creates a walnut sauce for the beignets.

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

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.

Friday, August 23rd

5:00am on
Runtime: 00:28:46
Widescreen

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.

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.

Saturday, August 24th

5:00am 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.

Monday, August 26th

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

Decorative Loaves with Steve Sullivan

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.

Tuesday, August 27th

5:00am on
Runtime: 00:28:46
Widescreen

Decorative Loaves with Steve Sullivan

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.

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.

Wednesday, August 28th

5:00am 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.

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.

Thursday, August 29th

5:00am 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.

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.

Friday, August 30th

5:00am 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.

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.

Saturday, August 31st

5:00am 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.