Baking With Julia: Sift, Knead, Flute, Flour, And Savor... by Julia ChildBaking With Julia: Sift, Knead, Flute, Flour, And Savor... by Julia Child

Baking With Julia: Sift, Knead, Flute, Flour, And Savor...

byJulia Child

Hardcover | November 4, 1996

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Baking with Julia

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 tantalizing full-color 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.

The unflappable Julia Child brought the intricacies of French cuisine to American home cooks through her television series and books.Baking with Julia is a testament to her know-how and teaching tradition. She died on Aug. 12, 2004 just two days before her 92nd birthday.
Title:Baking With Julia: Sift, Knead, Flute, Flour, And Savor...Format:HardcoverDimensions:512 pages, 10.88 × 8.38 × 1.23 inPublished:November 4, 1996Publisher:HarperCollinsLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0688146570

ISBN - 13:9780688146573

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Rated 5 out of 5 by from One of the best book on baking If you wish to learn or start baking, you cannot go wrong from the advice from this book
Date published: 2017-05-18
Rated 5 out of 5 by from Excellent! What a book! Anything by Julia Child will be good but this one is terrific. Who does not love freshly baked anything!
Date published: 2017-02-18
Rated 5 out of 5 by from Makes me want to quit my job & just bake Makes me want to quit my job & just bake I bought this book because I love Julia Child & the pictures in here looked interesting. After I bought it, I started reading the recipes and couldn't put it down. (Am I weird, or do other people enjoy reading recipes?) Some readers might be put-off by 6 page long recipes, but I enjoy Julia's thorough and easy paced style. If you get this book be sure to try the Pecan Sticky Buns -- WOW!
Date published: 1998-11-14
Rated 4 out of 5 by from Great for technique 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.
Date published: 1998-11-14

From Our Editors

Based on the new PBS series hosted by Julia Child--airing nationally beginning on October 1, 1996--Baking with Julia offers an unprecedented treasury of baking wisdom gathered by America's foremost culinary authority. In a lavish and gloriously illustrated volume, Julia and Dorie Greenspan present more than 250 recipes, along with invaluable lessons and insight assembled from the country's best bakers. 300+ color photos. Index

Editorial Reviews

"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