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Questions About This Book?
What version or edition is this?
This is the 1st edition with a publication date of 9/8/2009.
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- The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.
Hands on baking with recipes and techniques that teach you how to make great breads, pies, cobblers, cookies, cakes, and pasties, both sweet and savory. A world-class course in baking for new and practiced bakers alike.Baking with Julia is not only a book full of glorious recipes but also one that continues Julia's teaching tradition. Basic techniques come alive and are 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.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: 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 200 recipes, and half as many pages of full-color photographs, this incomparable kitchen companion goes far beyond what most cookbooks offer. More than 50 pages of illustrated reference sections define terms and techniques, and explain the hows and whys of batters and doughs. If you've never made flaky pie crust, your first no-fail experience is at hand.From chocolate to cheesecake, from miniature gems to multitiered masterpieces-this cookbook is a total immersion experience in the wonder of home baking.
Dorie Greenspan has been baking professionally and writing about food for fifteen years. She is the author of Sweet Times: Simple Desserts for Every Occasion, Waffles: From Morning to Midnight, and Pancakes: From Morning to Midnight. Her articles and recipes appear frequently in Bon Appetit, The New York Times, and other national publications.
Table of Contents
|Sincere Thanks||p. ix|
|The Bakers||p. xix|
|Baking Basics||p. 1|
|Batters and Doughs||p. 29|
|Daily Loaves||p. 79|
|Artisanal Breads||p. 111|
|Morning Pastries and Quick Breads||p. 167|
|Everyday Delights||p. 239|
|Cakes for Occasions||p. 261|
|A Glorious Wedding Cake||p. 293|
|Homey Pies and Tarts||p. 367|
|Grand Pastries||p. 391|
|Savory Pastries||p. 419|
|Sweet Fillings and Savory Spreads||p. 443|
|About the Bakers||p. 461|
|Table of Contents provided by Syndetics. All Rights Reserved.|