Julia Child
Self - Host
Baking with Julia (1996)
Season 2
Baking With Julia is an American television cooking program produced by Julia Child and the name of the book which accompanied the series. Each episode featured one pastry chef or baker who demonstrates professional techniques that can be performed in a home kitchen. It was taped primarily in Child's Cambridge, Massachusetts house and was aired over four television seasons from 1996 to 1999; it is still occasionally aired in reruns on Create on PBS digital stations. The series was created as a spinoff of the Cooking with Master Chefs series due to a significant response to the baking episodes and was a nation co-production of A La Carte Communications and Maryland Public Television. The accompanying book was written by baker and food writer Dorie Greenspan with assistance from Child and food tester David Nussbaum, and includes brief biographical sketches of the chefs involved in the show.
Released Oct. 5, 1996
Episode 25 min
2+
Keywords: imdb.name-in-title, imdb.three-word-title, imdb.non-fiction, tmdb.cooking-show, imdb.chef
Watch Providers: Amazon Prime Video, Tubi TV, The Roku Channel, PBS, PBS + 5 more, Pluto TV, Spectrum On Demand, Amazon Prime Video Free with Ads, Amazon Prime Video with Ads, PBS Living Amazon Channel
Production Companies: A La Carte Communications, Maryland Public Television
Network: PBS
Country: United States
Languages:
English
S2E1 - Esther McManus
Esther McManus of Le Bus restaurant in Philadelphia makes a "real" French croissant.
Nov. 4, 1996, midnight
S2E2 - Beatrice Ojakangas
Beatrice Ojakangas, a Scandinavian cookbook author from Duluth, MN, demonstrates how to make a series of real Danish pastries. She creates a flaky dough; apricot, prune, and cream fillings to go inside; and a sugar glaze for the outside. Finally, she shows how to manipulate the dough into a Danish braid.
Nov. 4, 1996, midnight
S2E3 - Naomi Duguid and Jeffrey Alford
Naomi Duguid and Jeffrey Alford prepare pita bread, Afghan snowshoe bread, and Middle Eastern lamb and tomato breads.
Jan. 18, 1997, midnight
S2E4 - Danielle Forestier
Danielle Forestier prepares French breads, including baguette, boule, pain de mie, and pain de campagne.
Jan. 25, 1997, midnight
S2E5 - Markus Farbinger
Pastry specialist Markus Farbinger prepares "cardinal slice" and poppyseed torte.
Feb. 1, 1997, midnight
S2E6 - Charlotte Akoto
Charlotte Akoto prepares meringue cookies, cocoa nests with caramel mousse, and tropical napoleon.
Feb. 8, 1997, midnight
S2E7 - Marion Cunningham
Marion Cunningham prepares buttermilk crumb muffins, buttermilk scones, popovers, Irish soda bread, and baking powder biscuits.
S2E8 - Johanna Killeen
Pastry chef Johanna Killeen makes miniature "baby cakes" from a basic batter. Based on a traditional American pound cake recipe, the batter is made richer with the addition of creme fraiche.
S2E9 - Leslie Mackie
Leslie Mackie, pastry chef and owner of Seattle's Macrina Bakery, bakes a classic French apple tart, a berry yogurt tart, and a blueberry nectarine tart garnished with chopped almonds.
March 1, 1997, midnight
S2E10 - 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.
March 8, 1997, midnight
S2E11 - 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.
S2E12 - David Blom
David Blom, pastry chef at Chef Allen's Restaurant in North Miami, shows Julia how to bake traditional Polish cakes known as babas and savarin. He uses a single recipe to create the spongy dough; sweetens it further by soaking it in a sugar syrup after baking; flavors the cakes with a variety of liqueurs, including rum, kirsch, and champagne; and garnishes with fresh fruits, whipped cream, and a homemade custard flavored with vanilla bean.
March 22, 1997, midnight
S2E13 - Norman Love
Norman Love, executive pastry chef at the Ritz-Carlton in Naples, FL, shows how to make savory puffs and eclairs. The dough, flavored with cucumber and red onion juice, is one of the only pastries that is cooked twice: once in a saucepan, then 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.
March 29, 1997, midnight
Network: PBS
Episode Runtime: 25 min.
Season Runtime: 25 min.
Released: Oct. 5, 1996
Last Air Date: Nov. 29, 1997, midnight
Status: Returning Series
Certification: TV-G / 2+
Rate this show
Add {Movie} to static lists