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Baking with Julia

Nancy Silverton (#111)

Nancy Silverton uses a basic brioche dough to make savory brioche pockets and pecan sticky buns. [26 minutes] Closed Captioning

This episode has not aired in the past few months on Iowa Public Television.

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Series Description: Hosted by the late culinary grande dame Julia Child, this series showcases the country's outstanding pastry chefs, bakers, teachers and cookbook authors offering indispensable techniques, time-honored tips and meticulously tested recipes that make home baking successful and satisfying. The featured bakers demonstrate recipes for the extraordinary variety of breads now popular across the country and for some of the greatest examples of America's favorite menu course -- dessert.

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  • Craig Kominiak (#101)

    The executive chef at Ecce Panis Bakery in New York City bakes focassia and creates a sandwich. [26 minutes]

  • Alice Medrich (#102)

    The master teacher and chocolatier creates a chocolate genoise raspberry ruffle cake. [26 minutes]

  • Michel Richard (#103)

    The master chef from Citrus in Los Angeles demonstrates the making and baking of puff pastries. [26 minutes]

  • Lora Brody (#104)

    Brody demonstrates how to make bread machine buttermilk white bread and creates a salsa quitza. [24 minutes]

  • Marcel Desaulniers (#105)

    The chef and author from Virginia creates a white chocolate pattycake with chocolate tulips. [26 minutes]

  • Gale Gand (#106)

    The pastry chef creates a towering chocolate Napolean and a fettuccine ice cream sandwich. [26 minutes]

  • Norman Love (#107)

    The executive pastry chef creates chocolate-cinnamon beignets using a pot sticker press. [26 minutes]

  • Lauren Groveman (#108)

    Lauren Groveman prepares homemade bagels with vegetable cream chesse and smoked salmon. [26 minutes]

  • Mary Bergin (#109)

    The head pastry chef of the new Spago restaurant in Las Vegas prepares bundt cake and chiffon roll. [26 minutes]

  • Steve Sullivan (#110)

    Master bread-maker Steve Sullivan makes decorative loaves, baguettes, wheat stalks and pain fendu. [26 minutes]

  • Nick Malgieri (#112)

    Master teacher Nick Malgieri makes an assortment of fancy cookies, including amaretti and pizelles. [26 minutes]

  • Flo Braker (#113)

    Learn the French technique for creating Ladyfingers Genoise, used for miniature decorative cakes. [26 minutes]

  • Esther McManus (#201)

    Esther McManus makes Almond Croissants, Chocolate Croissants, Pate filled Croissants and Basteeya. [26 minutes]

  • Beatrice Ojakangas (#202)

    Beatrice Ojakangas makes Danish Pastry Pockets, Norwegian Potato Crepe & Swedish Oatmeal Hardtack. [26 minutes]

  • Naomi Duguid and Jeffrey Alford (#203)

    Wheat Flour Dough Pita Bread and Eastern Mediterranean Lamb and Tomato Bread are prepared. [25 minutes]

  • Danielle Forestier (#204)

    Danielle Forestier makes French breads, including baguette, boule, pain de mie and pain de campagne. [26 minutes]

  • Markus Farbinger (#205)

    Markus Farbinger makes a Viennese Pastry flavored with an espresso batter & layered with merengue. [26 minutes]

  • Charlotte Akoto (#206)

    Chef Charlotte Akoto creates meringue sandwiches and chocolate meringues with caramel filling. [26 minutes]

  • Marion Cunningham (#207)

    Cooking teacher Marion Cunningham makes delicious muffins, scones, Irish soda bread and popovers. [26 minutes]

  • Johanne Killeen (#208)

    Pastry chef Johanna Killen makes "baby cakes" and upside-down cakes with different toppings. [26 minutes]

  • Leslie Mackie (#209)

    Pastry chef Leslie Mackie bakes an assortment of tarts and pies. [26 minutes]

  • David Ogonowski (#210)

    Chef David Ogonowski makes a triple chocolate truffle treat. [26 minutes]

  • Joe Ortiz (#211)

    A California baker shows how to make crusty sourdough bread loaves in several decorative shapes. [26 minutes]

  • David Blom (#212)

    Pastry chef David Blom prepares gingersnaps and traditional Polish cakes called babas and savarins. [26 minutes]

  • Norman Love (#213)

    A pastry chef at the Ritz-Carlton in Naples, Florida shows how to make savory puffs and eclairs. [26 minutes]

  • Martha Stewart (1 of 2) (#301)

    Martha Stewart bakes a grand and glorious three-tiered wedding cake and creates marzipan fruits. [26 minutes]

  • Martha Stewart (2 of 2) (#302)

    Martha Stewart returns to complete her three-tiered wedding cake with yellow buttercreme icing. [26 minutes]

  • Nancy Silverton (#303)

    Nancy Silverton, owner of La Brea Bakery, bakes a fresh creme fraiche custard brioche tarte. [26 minutes]

  • Michel Richard and Alice Medrich (#304)

    California chefs Michel Richard and Alice Medrich work their magic with puff pastry and biscotti. [26 minutes]

  • Lauren Groveman (#305)

    Lauren Groveman makes European ethnic specialties like rich pumpernickel loaves and crunchy matzos. [26 minutes]

  • Johanne Killeen (#306)

    Johanne Killeenbakes makes two American classics, gingerbread baby cake and Johnnycake cobblers. [26 minutes]

  • Marcel Desaulniers (#307)

    Marcel Desaulniers makes oven-roasted plum cakes with chocolate sauce and chocolate-mint nightcaps. [26 minutes]

  • Nick Malgieri (#308)

    Authentic Sicilian specialities, such as savory pizza rustica & fig-filled treats called X cookies. [26 minutes]

  • Mary Bergin (#309)

    Chef Mary Bergin makes a vanilla chiffon cake with a full vanilla flavor and a thin, flexible shape. [26 minutes]

  • Markus Farbinger (#310)

    The Culinary Institute of America Master chef makes a Viennese pastry treat, a poppy seed torte. [26 minutes]

  • Jeffrey Alford and Naomi Duguid (#311)

    Two Toronto bakers and a cookbook author make naan and swedish hardtack, types of flat breads. [26 minutes]

  • Gail Gand (#312)

    A " not your usual" lemon meringue pie-for-one, delicately curved tuiles and tasty gingersnaps. [25 minutes]

  • Flo Braker (#313)

    Fro Braker makes crunchy butter galettes and Leslie Mackie demonstrates a raspberry-fig crostata. [26 minutes]

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