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148th out of 696 books
—
663 voters
Baking with Julia: Sift, Knead, Flute, Flour, And Savor...
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 traditio...more
Hardcover, 512 pages
Published
November 4th 1996
by William Morrow Cookbooks
(first published 1996)
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This is a much-loved book in my collection- so loved that I'm on my third copy! (Due to a series of unfortunate events to the first two.) I always love the clear, detailed instructions given when Dorie Greenspan writes a cookbook. I never feel lost when trying something new from this book, wondering is this right? or should it look this way? Dorie tells you exactly what's what. The book provides some beautiful baking foundations, like the Flaky Pie Crust. Then it builds on those basics and expan...more
I picked this one up just after my first son was born. I was still a baby in the mid-nineties, but full of an intense love for good food and a bit of baking hubris. Had I known better at the time, I would have looked at the index of recipes and run the other way. Glad I didn't... Turns out, though many of the recipes are advanced, they are presented in a way that made recipes for Finnish Pulla, Boca Negra and Mocha Brownie Cake with a memorable ganache possible, even in my inexperience. Based on...more
I've been trying to learn how to bake bread and started with the Bread Baker's Apprentice. Unfortunately I found Peter's books hard to follow and complicated. It jumped around too much and I found that frustrating while trying to bake at the same time.
Dorie's book is the opposite. While the recipes appear to be tricky, they are not. All the bases are covered. I felt like she was in the kitchen with me guiding me through every step.
I would highly recommend it for anyone trying to gain an underst...more
Dorie's book is the opposite. While the recipes appear to be tricky, they are not. All the bases are covered. I felt like she was in the kitchen with me guiding me through every step.
I would highly recommend it for anyone trying to gain an underst...more
Bumped this up to 5 stars. It's a keeper and I plan to use it to death.
Beautifully presented book, instructions are clear and well written, pictures lovely, food selection great.
It is written towards home bakers, and in some cases suggests a progression of recipes...this is fabulous. The pie doughs go from "fool proof" to advanced.
The bakers tend to assume you use a stand mixer. I do not...so anything that needs kneading is done by hand.
Each recipe we've tried has been good, so far, but they'v...more
Beautifully presented book, instructions are clear and well written, pictures lovely, food selection great.
It is written towards home bakers, and in some cases suggests a progression of recipes...this is fabulous. The pie doughs go from "fool proof" to advanced.
The bakers tend to assume you use a stand mixer. I do not...so anything that needs kneading is done by hand.
Each recipe we've tried has been good, so far, but they'v...more
I have owned this book for about 15 years. I remember the PBS series that featured the recipes. If you get stuck anywhere in the book, you can still find the videos online. The Challah recipe is wonderful. I made the pita bread yesterday with hummus. Dorie Greenspan, who wrote the cookbook, also has a good baking book called Baking. I am making the cheesecake recipe out of it today.
LOVE. THIS. COOKBOOK!
Has all the recipes from the PBS series of the same name. I've made quite a few of the recipes, and they have come out quite well. My particular favorite is the recipe for Finnish pulla, a rich, cardamom-scented coffee bread. The recipe is much easier to handle than most of the other recipes I've come across for pulla, which are usually two or three times as big!
Has all the recipes from the PBS series of the same name. I've made quite a few of the recipes, and they have come out quite well. My particular favorite is the recipe for Finnish pulla, a rich, cardamom-scented coffee bread. The recipe is much easier to handle than most of the other recipes I've come across for pulla, which are usually two or three times as big!
This is a fun book to read, and the series on PBS is well worth watching--I love the one with her and the woman who owns Al FOrno's. The recipes are more the people she bakes with than hers, and you really cannot easily use the cookbook with out foreknowledge of the series--it is a strange assortment of recipes otherwise--but things I saw on the show worked when I used recipes in this book
Based on the PBS series, this cookbook combines two of the best voices to have in your head - Julia Child and Dorie Greenspan - as well as all the bakers who joined her on the program. I have made simple recipes from here but where it excels is to help you through the complicated processes like laminate doughs, brioche, and wedding cakes. An essential baking cookbook.
This is a great one. Everything I have made from it (at least half the recipes) has been fabulous. I like it, though, when cookbooks explain WHY you're doing what you're doing instead of simply assuming that "this is just the way you always do it" since I like to manipulate recipes and make them my own. That is harder to do with this book, but it is still fabulous.
Based on the PBS television show where Julia Child met with other well-known bakers to show techniques. Well-illustrated and covers both basics and special items. I should be baking something instead of typing! But the realities of life mean that this book does not live on the pantry shelf, but upstairs where I will retrieve it when I get ambition.
Talk about "baking for dummies" - this book takes a reader through the basics! The good news is, it also respects a reader's intelligence. I've been baking/cooking my entire adult life, but haven't worked up the nerve for some of the more daunting projects like phyllo and croissants, but you know, I just might give it a whirl after all.
I was so obsessed with this cookbook when it first came out, as I loved watching cooking shows when I was younger (and still do nowadays) esp ones with Julia Child. The one recipe I've actually tried out of here was the French bread, which took me six hours to make but was amazing.
I love perusing this book and drooling over the recipes. However, I'm pretty much a baking failure- even with Julia's help. Maybe if she was next to me in the kitchen, telling me not to worry, no one will notice, just patch it...
Excellent book for anyone interested in learning how to bake. The blueberry nectarine pie is a must bake. If you've never tried homemade eclairs and cream puffs, the recipe at the beginning of the book is an great version for beginners.
This book is gorgeous! When I have time to make something fancy, this cookbook is my first choice. Recipes generally time-consuming, but there’s plenty of detailed instructions. And results are consistently fantastic.
I love to bake more than cook and this book not only has a wonderful collection of various baked goods but is connected with one of, if not *the*, most fantastic cook/baker that has walked this earth. I bought the book a few years ago and it pretty much just sat with my other cookbooks. Recently, I have had the desire to do more baking and decided to use this book instead of just collect it and I have not been disappointed. I am finding also sorts of new or previously loved but didn't know how t...more
This is one of those books you can't resist flipping through and imagining over. Everything in here is gorgeously shot, and any recipe I've ever made has turned out beautifully.
Made the Swedish Limpa recipe, came out fantastic. An interesting book with several contributors, will be continuing to 'sift' through the contents during the holiday season.
The best part of this gem --besides the touch of Julia --is the variety. While many baking books specialize in one kind of baking [cakes, breads, sweets, breakfast, and so on], this book has a wide variety of truly excellent recipes in a wide variety of styles. Of course that makes sense, since it is a compilation of the best recipes of many accomplished bakers. Everything I have made from this book has been truly excellent, and has introduced me to worthwhile authors. I especially have enjoyed...more
I watched most of this series on my iPad and then read the book. I love especially the bread recipes and can't wait to try them. Julia makes you feel like you can cook anything even complicated in your own kitchen.
Love this recipe book! My dream would be to bake my way through it! Love the white and brown bread recipes, they have never failed yet and they taste amazing.
Sandwich bread 4 stars - I made this for Valentine's Day and it was delicious! I'm not much of a sandwich eater but my fiance and I loved this.
Everything has turned out perfect, the French bread and Irish soda bread are amazing. Step by step directions are easily mastered.
If you have one cook book for baking in your kitchen then this would be it. The descriptions are wonderful and very precise. With Julia you never have to figure out what she meant. This is a nice sized book with terrific images.
If you are going to bake, why not just learn from the master?
This book was sitting next to me when I found out Julia Child had passed away.
I love this book and use it constantly. Get this book - you won't regret it.
Wonderful addition to my Julia collection.
I pull this book out at least once a week.
So comforting (and carb-laden...)
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Julia Child was a famous American cook, author, and television personality who introduced French cuisine and cooking techniques to the American mainstream through her many cookbooks and television programs. Her most famous works are the 1961 cookbook Mastering the Art of French Cooking and, showcasing her sui generis television persona, the series The French Chef, which premiered in 1963.
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