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Amazon.com
Television cooking shows are occasionally moderately entertaining to watch, but as sources for usable recipes and good cooking ideas, they are hit or miss at best. Cookbooks based on cooking shows are even less likely to be useful in the kitchen. One shining exception is Julia Child's "Master Chef" series. One of the best cooking shows ever produced, it also yielded some wonderful cookbooks, including Cooking With Master Chefs. The latest is Baking With Julia, which features the creations of 26 top bakers. All are artists with flour, eggs, butter, and the other ingredients of their craft. Writer Dorie Greenspan is a master at her craft as well. The paste for eclairs, she writes, is transformed from "ordinary-looking batter" into "a puffed pastry that appears to be threatening flight." It's all definitely good enough to eat.
From Booklist
The most celebrated U.S. television chef weighs in with a companion to her upcoming PBS series. This time, Child guides her admiring pupils through the breadth of contemporary American baking. Octogenarian Julia herself does little cooking, but her presence validates the work of the bakers young and old whose skills she showcases. Dorie Greenspan gets credit for authorship of this endlessly tempting, lavishly illustrated volume destined to raise temperatures in the nation's kitchens. Beginning with familiar yeast breads, the book advances through cakes, cookies, pitas, and pizzas to croissants, matzos, and, yes, bagels. Techniques range from Beatrice Ojakangas' familiar Scandinavian loaves to Martha Stewart's complex, grandly embellished wedding cake. In a bow to technological advances, some of the recipes are designed for bread machines. Since this book is meant to accompany the video series, its illustrations serve as portraits of final products, not as the step-by-step technical guides that made Julia's Mastering the Art of French Cooking a classic. Despite her limited presence in the book, Baking with Julia perfectly reflects the queen of U.S. cuisine's passion to teach us an appreciation for good food. Mark Knoblauch
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2 von 2 Kunden fanden die folgende Rezension hilfreich
Format:Gebundene Ausgabe
This book did for my baking what "The Way to Cook" did for my cooking. I prefer Julia Childs's writing style to Dorie Greenspan's, mainly because she's funnier. Ms. Greenspan certainly does a fine job, though. Her explanations are extremely clear and encouraging. It's nice when someone includes so many asides along the lines of --- "Don't freak out when blank happens, just..." I would have thought I had ruined my brioche dough and my croissant dough without these encouraging little remarks. The photography is truly beautiful, too. It's the sort of cookbook you want to have open in your kitchen at all times just to look at the pictures.
1 von 1 Kunden fanden die folgende Rezension hilfreich
Format:Gebundene Ausgabe
It seems so many cookbooks show only pretty pictures of the final result. Baking With Julia gives excellent, clear, concise directions - first time out I was able to make perfect croissants! After HOW TO COOK, this is a must-have
1 von 1 Kunden fanden die folgende Rezension hilfreich
Format:Gebundene Ausgabe
After watching the PBS series, this book is a relief as well as full of great recipes. It's clearer and more concise than the show often was, but it maintains the joys of baking. A lot of the recipes included can be found in the contributing authors' books (this book is a compilation of famous bakers' insights) - if you already have a massive baking cookbook collection, you may want to pass. This book does give an oversight of several different types of baked goods, and I've always had good results.
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Great for beginners, bread is a little complicated.
I really like this book. It gives an overview of all materials in the beginning and the explanations of the recipes are very detailed. Lesen Sie weiter...
Am 16. Januar 2000 veröffentlicht
Beautiful book, superb recipes!
This book has quickly become one of my favorites for Baking. I have made several items and everything has turned out beautifully and tasted great. Lesen Sie weiter...
Am 24. Oktober 1999 veröffentlicht
Yummmmmy! The best baking book I own!
You'll love this book if you like to make interesting recipes from scratch. While more time consuming than recipes from many other books, the effort is WELL worth it.
Veröffentlicht am 19. Oktober 1999 von Michael Miscisin
Fantastic book even for a lousy cook/baker like me
I love this cookbook! I am a beginning cook and baker and the recipes and terrific instruction in this book produced some fabulous food for my family. Lesen Sie weiter...
Am 26. September 1999 veröffentlicht
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. Lesen Sie weiter...
Am 10. August 1999 veröffentlicht
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. Lesen Sie weiter...
Am 28. Juni 1999 veröffentlicht
The best general baking book to own.
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. Lesen Sie weiter...
Am 21. Juni 1999 veröffentlicht
Have no fear, Julia is here!
Such precise, detailed instruction makes the world of pastry & breadmaking accessible to the novice. Expect extraordinary results and you will not be disappointed! Lesen Sie weiter...
Veröffentlicht am 27. März 1999 von Lynne S. (marcs@ma.ultranet.com)
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. Lesen Sie weiter...
Am 25. Januar 1999 veröffentlicht
Fantastic ideas, easy to read, great pictures, & mmmmmgood
recommend to anyone interested in cookin
Am 27. Dezember 1998 veröffentlicht
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