Baking with Julia: Sift, Knead, Flute, Flour, and Savor...

(Author)
Backorder (temporarily out of stock)

Product Details

Price
$45.00
Publisher
William Morrow & Company
Publish Date
Pages
512
Dimensions
8.76 X 11.16 X 1.43 inches | 3.88 pounds
Language
English
Type
Hardcover
EAN/UPC
9780688146573

Earn by promoting books

Earn money by sharing your favorite books through our Affiliate program.

Become an affiliate

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