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"Whatever the objectives of the television series may have been, the book, written by Dorie Greenspan in a literate, patient but exuberant style, is more than strong enough to stand on its own. It's the product of a tremendous collaborative effort, yet it achieves a clear authorial tone. To my ear, it sounds as if Ms. Greenspan has spent so much time with Julia Child that she's assimilated her accent and eloquence, although it may be be own natural voice....The 200 recipes are organized as a course in baking, with an early, energetic section on the basic batters and doughs or cakes and pastries. The book moves on to recipes of varying degrees of complexity. In the bread section, you start off easy, with simple compositions, like white bread or a buttermilk loaf for your bread machine, and then it's on to more painstaking creations that might include tricky wild yeast and meticulous braiding.But the book's success is due to more than organization: the text never misses a chance to explain, expand and entertain. The reader is told, for instance, that the molded cookies called "tuiles" are a reference to French roof tiles; chiffon cake was named for the airy costumes of the flappers in the 1920's. And the tutorials that accompany recipes are models of clarity..." --"New York Times, " Dec. 8, 1996, Richard Flaste
Product Description
Nothing promises pleasure more readily than the words freshly baked. And nothing says magnum opus as definitively as "Baking with Julia", which offers the dedicated home cook, whether a novice or seasoned veteran, a unique distillation of the baker's art. "Baking with Julia" is not only a book full of glorious recipes but also one that continues Julia's teaching tradition. Here, basic techniques come alive and are made easily comprehensible in recipes that demonstrate the myriad ways of raising dough, glazing cakes, and decorating crusts. This is the resource you'll turn to again and again for all your baking needs. With "Baking with Julia" in your cookbook library, you can become a master baker. And there's no better time to be baking than now. Quality baking today is more varied, more exciting, and simply more authentic than ever before. "Baking with Julia" celebrates this tremendous range with enticing recipes that marry sophisticated European techniques to American tastes and ingredients. With creative flair, napoleons are layered with tropical fruits, pumpkin and cranberries are kneaded into bread doughs, and a tart is topped with sweet stewed onions. Along the way, step-by-step photographs demonstrate the basic building blocks of the pastry and bread baker's repertoire, and from this firm foundation fancy takes flight. "Baking with Julia" presents an extraordinary assemblage of talent, knowledge, and artistry from the new generation of bakers whose vision is so much a part of this book. The list of contributors reads like a Who's Who of today's master bakers, including Flo Braker, Steve Sullivan, Marcel Desaulniers, Nick Malgieri, Alice Medrich, Nancy Silverton, Martha Stewart, and a host of bright new talents such as Jeffrey Alford and Naomi Duguid. With nearly two hundred recipes, and half as many pages of tantalising full-colour photographs, this incomparable kitchen companion goes far beyond what most cookbooks offer. More than fifty pages of illustrated reference sections define basic terms and techniques, and explain the hows and whys of batters and doughs to take you effortlessly through the essential techniques. If you've never made flaky pie crust, your first no-fail experience is at hand. If you've never baked bread, that most satisfying and sensual pleasure awaits the turn of a page. With recipes for breads, pastries, cookies, and cakes - from chocolate to cheesecake, from miniature gems to multi-tiered masterpieces - this cookbook is a total immersion experience in the wonder of home baking.
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Customer Reviews
Most Helpful Customer Reviews
7 of 7 people found the following review helpful
Format:Hardcover
I've been baking as a hobby for a number of years, and this book is one of the best, clearest guides to *technique* I've ever used. That's technique -- not recipes. When this book first came out, some reviewers noted that certain of the recipes didn't work out quite right when tested, and I must say I've found the same thing. The pages of my copy of this book are covered with scribbled notes about changes I've made in the recipes -- though I must say that most of the recipes I've had to change are the bread recipes, not the dessert ones. My notes for her "Country Bread" (the version of Pain de Campagne that *doesn't* require air-borne yeast) say things like "weird color, floury, boring flavor" and recommend adding a tablespoon of cider vinegar among other things. But when it comes to TECHNIQUE, nothing and nobody beats Julia! If you've ever wanted to know the real way to make croissants and brioche, or you're insane enough to want to make your own puff pastry, this book is indispensible. And even if you have to test and play around with the recipes before you are confident with them, that's how you learn, and that's what inspires you to come up with variations and ideas of your own. I recommend this book highly to bakers of intermediate skill and above. It wouldn't be perfect for beginners simply because you have to do so much experimentation on your own.
3 of 3 people found the following review helpful
Format:Hardcover
As an avid user of baking books, I can say this book is the best for detailed instructions for every basic type of bread and pastry dough. After the chapter on basics, the book then utilizes them in a variety of great recipes. I learned to make brioche with no problem. I regularly make the french apple tart and mocha brownie cake. The boca negra is great for special occasions.
3 of 3 people found the following review helpful
Format:Hardcover
Such precise, detailed instruction makes the world of pastry & breadmaking accessible to the novice. Expect extraordinary results and you will not be disappointed! Worth every cent.
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Most Recent Customer Reviews
Good for baking tips clear & concise
Good Quality hard back book easy to follow baking even for a Bloke!, just ideal for baking in this winter time!
Published 3 months ago by Totherescue
A wonderful book
A wonderful book, with an excellent structure, many detailed information, very good quality of paper and printing, lovely photos. Read more
Published on 15 Dec 2009 by JANE AUSTEN
Way too time-consuming for my lifestyle
This is a wonderful book for impressing your guests with interesting recipes. However, I was hoping to find a good book with recipes for a variety of breads. Read more
Published on 10 Aug 1999
The definitive baking book.
Even if you make only a few of the many recipes in this extensive volume, you will learn a great deal about the WHYS involved in baking. Read more
Published on 28 Jun 1999
Extraordinary
I just finished reading reviews by others and can't believe they had problems with the recipes. Both technique and recipes are spectacular as always with Julia Child. Read more
Published on 25 Jan 1999
Fantastic ideas, easy to read, great pictures, & mmmmmgood
recommend to anyone interested in cooking
Published on 27 Dec 1998
Have to agree
Every single thing I've made from this book has been the best of its kind I've ever made.
Published on 12 Nov 1998
My favorite cookbook!
This is an excellent step by step to the basics of baking. Good pictures. Very detailed recipes from the experts. Read more
Published on 10 Nov 1998
Borrowed from library, had to buy!
It was far simpler than photocopying each page, and legal too! The book is a must have for all levels of bakers. Read more
Published on 25 Oct 1998
This is the book for learning classic techniques in baking.
Baking basic batters and doughs is the subject that is given the combination of expert skill and knowledge acquired in the culinary arts over years of experience. Read more
Published on 25 Sep 1998
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