Baking with Julia (1996) Web Series — Cast, Story & Where to Watch | MovieLinkBD

Baking with Julia (1996) is a reality web series in English. On New MovieLinkBD: full story, cast, ratings, season & episode guide, official trailer and where to watch Baking with Julia online in HD.

Baking with Julia — Storyline

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.

Cast & Crew

• Starring: Julia Child

Baking with Julia — Series Details

Baking with Julia — Episode Guide

Season 1

• E1: Craig Kominiak (1996-10-05) — Executive chef Craig Kominiak of Ecce Panis Bakery in New York City bakes focaccia. He shows how to test the elasticity of the dough by stretching it to see the "window," creates a
• E2: Alice Medrich (1996-10-12) — Berkeley, CA teacher and chocolatier Alice Medrich creates a chocolate genoise raspberry ruffle cake, provides tips on the best way to melt and shape chocolate, and demonstrates ho
• E3: Michel Richard (1996-10-19) — Master chef Michel Richard of Citrus in Los Angeles demonstrates the making and baking of puff pastries. He creates a tourte Milanese filled with layers of spinach, red bell pepper
• E4: Lora Brody (1996-10-26) — Bread machine wizard Lora Brody of West Newton, MA makes machine-kneaded buttermilk white bread. She bakes one loaf in the oven and another in the machine to compare the results, t
• E5: Marcel Desaulniers (1996-11-02) — While creating a white chocolate pattycake with chocolate tulips, chef and author Marcel Desaulniers of the Trellis in Williamsburg, VA also offers advice on selecting white chocol
• E6: Gale Gand (1996-11-09) — Pastry chef Gale Gand of Brasserie T in Northfield, IL creates two spectacular desserts: a towering chocolate Napoleon and a "fettuccine" ice cream sandwich. The Napoleon is made o
• E7: Norman Love (1996-11-16) — Executive pastry chef Norman Love of the Ritz Carlton in Naples, FL creates chocolate-cinnamon beignets. He makes the pastry from choux paste, uses a potsticker press to form the b
• E8: Lauren Groveman (1996-11-23) — Bagel maven Lauren Groveman from Larchmont, NY demonstrates how to make bagels, which must be boiled before baking. She adds baking soda and sugar to help brown the bagels during b
• E9: Mary Bergin (1996-11-30) — Mary Bergin, head pastry chef for Spago at Las Vegas, demonstrates how to make two types of chiffon cakes, a nectarine upside-down lemon chiffon cake and a chocolate chiffon bundt
• E10: Steve Sullivan (1996-12-07) — Steve Sullivan, owner of Acme Bakery in Berkeley, CA, joins Julia to prepare walnut bread and the bakery's renowned decorative loaves.
• E11: Nancy Silverton (1996-12-14) — Nancy Silverton, owner of La Brea Bakery in Los Angeles, demonstrates how to create a basic brioche dough. This versatile dough can be used to create everything from a main course
• E12: Nick Malgieri (1996-12-21) — Peter Malgieri, cookbook author and master teacher at Peter Kump's New York City Cooking School, bakes an assortment of fancy cookies. While creating a cornmeal-currant biscotti, h
• E13: Flo Braker (1996-12-28) — Well-known California baking teacher Flo Braker demonstrates the classic French technique for creating ladyfingers Genoise, the batter of which is used as the base for a variety of

Season 2

• E1: Esther McManus (1996-11-04) — Esther McManus of Le Bus restaurant in Philadelphia makes a "real" French croissant.
• E2: Beatrice Ojakangas (1996-11-04) — 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
• E3: Naomi Duguid and Jeffrey Alford (1997-01-18) — Naomi Duguid and Jeffrey Alford prepare pita bread, Afghan snowshoe bread, and Middle Eastern lamb and tomato breads.
• E4: Danielle Forestier (1997-01-25) — Danielle Forestier prepares French breads, including baguette, boule, pain de mie, and pain de campagne.
• E5: Markus Farbinger (1997-02-01) — Pastry specialist Markus Farbinger prepares "cardinal slice" and poppyseed torte.
• E6: Charlotte Akoto (1997-02-08) — Charlotte Akoto prepares meringue cookies, cocoa nests with caramel mousse, and tropical napoleon.
• E7: Marion Cunningham — Marion Cunningham prepares buttermilk crumb muffins, buttermilk scones, popovers, Irish soda bread, and baking powder biscuits.
• E8: 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 crem
• E9: Leslie Mackie (1997-03-01) — 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 almo
• E10: David Ogonowski (1997-03-08) — 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 consi
• E11: 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,
• E12: David Blom (1997-03-22) — 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 th
• E13: Norman Love (1997-03-29) — 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 t

Season 3

• E1: Martha Stewart Pt. 1 (1997-07-10) — Martha Stewart joins Julia to bake a three-tiered wedding cake. She prepares the batter, bakes each layer in graduated diamond-shaped cake forms, and makes and chills enough vanill
• E2: Martha Stewart Pt. 2 (1997-07-10) — Martha Stewart completes the wedding cake by assembling the individual cakes that serve as building blocks. The "mortar" between layers is a baked crunchy almond and egg white wafe
• E3: Nancy Silverton — Nancy Silverton, owner of La Brea Bakery in Los Angeles, bakes a crème fraîche brioche torte with fresh fruit poached in white wine.
• E4: Michel Richard — Master chef Michel Richard, owner of Los Angeles' renowned Citrus restaurant, works his magic with puff pastry, making mini-pizzas and then deep-fried parmesan cheese twists. Maste
• E5: Lauren Groveman (1997-11-01) — Lauren Groveman, New York cooking teacher and cookbook author, demonstrates how easy it is to make European ethnic specialties like rich brown pumpernickel loaves and crunchy matzo
• E6: Johanne Killeen (1997-11-08) — Johanne Killeen, chef and co-owner of Al Forno Restaurant in Providence, RI, bakes two American classics: gingerbread baby cake and Johnnycake cobblers.
• E7: Marcel Desaulniers — Marcel Desaulniers, chef and owner of the Trellis Restaurant in historic Williamsburg, VA and author of Death by Chocolate, covers oven-roasted plum cakes with chocolate sauce and
• E8: Nick Malgieri (1997-11-22) — Nick Malgieri, author of several award-winning books on baking, demonstrates authentic Sicilian specialities like savory pizza rustica and fig-filled treats called "X" cookies.
• E9: Mary Bergin (1997-11-29) — Mary Bergin, of Las Vegas, NV, demonstrates how to make a vanilla chiffon cake with a twist—a full vanilla flavor and a thin, flexible shape, ideal for rolling with chocolate-laced
• E10: Markus Farbinger — Markus Farbinger, master teacher at the Culinary Institute of America in Hyde Park, NY, bakes a warm poppyseed torte with poached apricots.
• E11: Jeffrey Alford and Naomi Duguid — Jeffrey Alford and Naomi Duguid, a husband-and-wife baking team from Toronto, demonstrate two different kinds of naan, an Indian flatbread. Minnesota cookbook author Beatrice Ojaka
• E12: Gale Gand — Gale Gand, pastry chef and owner of Chicago's Vanilla Bean Bakery, creates a "not-your-usual" lemon meringue pie for one. Florida baker David Blom makes cookies, including delicate
• E13: Flo Braker (1996-11-04) — Flo Braker, a San Francisco baker, author, and cooking teacher, turns out two crunchy butter galettes. One is a sweet treat with fresh berries and whipped cream, while the other fe

Frequently Asked Questions

How many seasons does Baking with Julia have? 3 season(s) with 39 episodes.

Where can I watch Baking with Julia? See the Where to Watch section above for current streaming options.