Season 2
13 episodes · Nov 4, 1996
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- S2E1
Esther McManus
Nov 4, 199627mEsther McManus of Le Bus restaurant in Philadelphia makes a "real" French croissant.
- S2E2
Beatrice Ojakangas
Nov 4, 199626mBeatrice 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 fillings to go inside; and a sugar glaze for the outside. Finally, she shows how to manipulate the dough into a Danish braid.
- S2E3
Naomi Duguid and Jeffrey Alford
Jan 18, 199726mNaomi Duguid and Jeffrey Alford prepare pita bread, Afghan snowshoe bread, and Middle Eastern lamb and tomato breads.
- S2E4
Danielle Forestier
Jan 25, 199726mDanielle Forestier prepares French breads, including baguette, boule, pain de mie, and pain de campagne.
- S2E5
Markus Farbinger
Feb 1, 199726mPastry specialist Markus Farbinger prepares "cardinal slice" and poppyseed torte.
- S2E6
Charlotte Akoto
Feb 8, 199726mCharlotte Akoto prepares meringue cookies, cocoa nests with caramel mousse, and tropical napoleon.
- S2E7
Marion Cunningham
Marion Cunningham prepares buttermilk crumb muffins, buttermilk scones, popovers, Irish soda bread, and baking powder biscuits.
- S2E8
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 creme fraiche.
- S2E9
Leslie Mackie
Mar 1, 199726mLeslie 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 almonds.
- S2E10
David Ogonowski
Mar 8, 199726mJulia 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 consists of a custard flavored with bits of chopped white and dark chocolate and biscotti. Ogonowski also shows Julia how to make a garnish for the plate the dessert will be served on, including a wafer-thin chocolate cookie topped with homemade espresso parfait, creating a complex dessert of contrasting smooth and crisp textures, and warm and cool temperatures.
- S2E11
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, he makes homemade yeast, pulling bacteria wild and yeast out of the air with a mixture of flour, milk, water, and cumin. Adding more flour, he crafts a dough which he shapes into a loaf garnished with a sheaf of wheat, and mini-loaves shaped like a star and a cluster of grapes.
- S2E12
David Blom
Mar 22, 199726mDavid 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 the spongy dough; sweetens it further by soaking it in a sugar syrup after baking; flavors the cakes with a variety of liqueurs, including rum, kirsch, and champagne; and garnishes with fresh fruits, whipped cream, and a homemade custard flavored with vanilla bean.
- S2E13
Norman Love
Mar 29, 199726mNorman 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 the only pastries that is cooked twice: once in a saucepan, then again in the oven. The puffs are filled with a salmon mousse, while the eclairs are split and filled with a mascarpone cheese and vegetable medley.