Baking with Julia

Executive chef Craig Kominiak at Ecce Panis Bakery in New York City visits Julia Child in her kitchen.

Master teacher and chocolatier Alice Medrich from Berkeley, CA visits Julia Child in her kitchen.

Master chef Michel Richard at Citrus in Los Angeles visits Julia Child in her kitchen.

Bread machine "wizard" Lora Brody of West Newton, Massachusetts visits Julia Child in her kitchen.

Chef and author, Marcel Desaulniers of The Trellis in Williamsburg, Va visits Julia Child in her kitchen.

Pastry chef Gale Gand of Brasserie T at Northfield, IL visits Julia Child in her kitchen.

Executive pastry chef Norman Love at Ritz Carlton in Naples, Florida visits Julia Child in her kitchen.

Bagel maven Lauren Groveman from Larchmont, New York visits Julia Child in her kitchen.

Mary Bergin worked as head pastry chef at the renowned Spago restaurant in Los Angeles at its inception and is now the head pastry chef of the new Spago in Las Vegas.

Master bread-maker Steve Sullivan from the Acme Bakery in Berkeley, CA visits Julia Child in her kitchen.

Nancy Silverton, owner of La Brea Bakery in Los Angeles, CA visits Julia Child in her kitchen.

Author and master teacher at Peter Kump's New York City Cooking School, Nick Malgieri visits Julia Child in her kitchen.

Host Julia Child observes California's well-know baking teacher Flo Braker as she demonstrates the classic French technique for creating Ladyfingers Genoise, the batter of which is used as the base for a variety of miniature decorative cakes.

Esther McManus, chef, baker, instructor and consultant, prepares almond croissants, plain croissants, chocolate croissants, pate filled croissants and basteeya.

Beatrice Ojakangas prepares Danish pastry pockets, Danish braid, Norwegian potato crepe, potato lefse and Swedish oatmeal hardtack.

Bakers Jeffrey Alford and Naomi Duguid show Julia several methods for creating pita or flat breads, and the toppings that go with them.

Danielle Forestier prepares French breads, including baguette, boule, pain de mie and pain de campagne.

Chef Julia Child observes as pastry chef and master teacher Markus Farbinger creates a classic Viennese Pastry flavored with an espresso batter and layered with merengue.

This episode is a demonstration of the versatility of merengues.

Cooking teacher and author of "The New Fanny Farmer Cookbook" Marion Cunningham shows chef Julia Child how to make a series of easy and delicious quickbreads, an American bakery staple.

Chef Julia Child observes pastry chef Johanna Killeen as she makes "baby cakes," miniature cakes made from of the same basic batter, but varied with different flavoring ingredients.

Chef Julia Child observes as pastry chef and owner of Seattle's Macrina Bakery Leslie Mackie bakes an assortment of tarts and pies.

Julia Child observes as chef David Ogonowski makes a triple chocolate truffle treat.

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.

David Blom, pastry chef at Chef Allen's Restaurant in North Miami, shows Julia Child how to bake traditional Polish cakes known as babas and savarin.

Norman Love, executive pastry chef at the Ritz-Carlton in Naples, Florida shows chef Julia Child how to make savory puffs and eclairs.

Martha Stewart, a magazine editor, star of her own television show and author of the popluar "Weddings" book joins Julia to bake one grand and glorious three-tiered wedding cake.

Guest Martha Stewart returns to complete her three-tiered wedding cake decorated with yellow buttercreme icing and handmade marzipan fruit in this episode of BAKING WITH JULIA.

Chef Julia Child observes Nancy Silverton, owner of La Brea Bakery in Los Angeles, as she bakes a fresh creme fraiche custard brioche tarte with fresh fruit poached white wine sauce in this episode of BAKING WITH JULIA.

Julia Child observes as California master chefs Michel Richard and Alice Medrich work their magic with puff pastry and biscotti in this episode of BAKING WITH JULIA.

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 matzos.

Johanne Killeen, chef and co-owner of Al Forno Restaurant in Providence, Rhode Island, bakes two American classics: gingerbread baby cake and Johnnycake cobblers.

Marcel Desaulniers, chef and owner of the Trellis Restaurant in historic Williamsburg, Virginia, as well as the author and host of the television show "Death by Chocolate," teases the palate with oven-roasted plum cakes with chocolate sauce and chocolate-mint nightcaps.

Nick Malgieri, master teacher at Peter Kump's New York Cooking School and author of several award-winning books on baking, demonstrates authentic Sicilian specialities like savory pizza rustica and fig-filled treats called "X" cookies.

Mary Bergin of Las Vegas, Nevada, head pastry chef for Wolfgang Puck' s Spago Restaurant, 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 walnut mousse.

Master chef at The Culinary Institute of America, NY, Markus Farbinger teaches Julia Child how to create a special Viennese pastry treat, a poppy seed torte.

Toronto bakers, Jeffrey Alfor and Naomi Duguid, and cookbook author Beatrice Ojakangas visit this week's episode of BAKING WITH JULIA to make naan and swedish hardtack, types of flat breads.

This episode of BAKING WITH JULIA features Gail Gand, pastry chef and owner of Chicago's Vanilla Bean Bakery and Florida baker David Blom.

Flo Braker, San Francisco Bay Area baker, author and cooking teacher, turns out two wonderfully crunchy butter galettes, one that's as a sweet treat with fresh berries and whipped cream, and another with tomatoes and savory herbs.

Executive chef Craig Kominiak at Ecce Panis Bakery in New York City visits Julia Child in her kitchen.

Martha Stewart, a magazine editor, star of her own television show and author of the popluar "Weddings" book joins Julia to bake one grand and glorious three-tiered wedding cake.

Guest Martha Stewart returns to complete her three-tiered wedding cake decorated with yellow buttercreme icing and handmade marzipan fruit in this episode of BAKING WITH JULIA.

This episode of BAKING WITH JULIA features Gail Gand, pastry chef and owner of Chicago's Vanilla Bean Bakery and Florida baker David Blom.