Rating: 
Summary: A beautiful book
Review: I loved watching this series on PBS, and knew I just had to get the book. Although I haven't been brave enough to make any thing from it yet, I love getting this book out just to look through it.
There are beautiful pictures, with great tips and very detailed instructions.
A must have book for cook book collectors, bakers, and all of us wanna-be bakers!!
Rating:
Summary: A beautiful book
Review: I loved watching this series on PBS, and knew I just had to get the book. Although I haven't been brave enough to make any thing from it yet, I love getting this book out just to look through it.
There are beautiful pictures, with great tips and very detailed instructions.
A must have book for cook book collectors, bakers, and all of us wanna-be bakers!!
Rating:
Summary: Great for beginners, bread is a little complicated.
Review: I really like this book. It gives an overview of all materials in the beginning and the explanations of the recipes are very detailed. I like the format- basically you learn 8 things to bake, and apply them over and over with variations. The book is very sturdy and well constructed. All the recipes I have tried so far have worked.
Rating: 
Summary: That last post is nutty!
Review: I was just reading through the reviews of Baking with Julia, which I own and use, and I saw the person whose review appears above mine, who hates this book. But -- see, it didn't ring true to me, because I've made the cheesecake and I knew the recipe in this book isn't the one s/he quotes. So I double-checked it and I was right: there's no sweetened condensed milk in the cheesecake recipe in Baking with Julia. So I don't know what kind of axe this person has to grind. Because I really like this book. Innovation? Oh my god, there's this recipe for gingerbread that has espresso and black pepper in it. And there's a sage cake -- forget it, this isn't stuff I've found in any other baking book. My only complaint is that it's kind of hard -- like everything Julia does. You really challenge yourself every time you make anything in this book. But that's good. For me, anyway. I just wanted to add my two cents, as a member of Generation X (who can spell, I might add.
Rating:
Summary: Great for technique -- but TEST the recipes!
Review: I've been baking as a hobby for a number of years, and this book is one of the best, clearest guides to *technique* I've ever used. That's technique -- not recipes. When this book first came out, some reviewers noted that certain of the recipes didn't work out quite right when tested, and I must say I've found the same thing. The pages of my copy of this book are covered with scribbled notes about changes I've made in the recipes -- though I must say that most of the recipes I've had to change are the bread recipes, not the dessert ones. My notes for her "Country Bread" (the version of Pain de Campagne that *doesn't* require air-borne yeast) say things like "weird color, floury, boring flavor" and recommend adding a tablespoon of cider vinegar among other things. But when it comes to TECHNIQUE, nothing and nobody beats Julia! If you've ever wanted to know the real way to make croissants and brioche, or you're insane enough to want to make your own puff pastry, this book is indispensible. And even if you have to test and play around with the recipes before you are confident with them, that's how you learn, and that's what inspires you to come up with variations and ideas of your own. I recommend this book highly to bakers of intermediate skill and above. It wouldn't be perfect for beginners simply because you have to do so much experimentation on your own.
Rating:
Summary: This book should have 10 stars
Review: If you love to bake, enjoy baking, and love eating, you MUST invest in this book. I have made many, many things from it, at least half of the recipes. And to date I have not had a single thing turn out anything other than fantastic. Chef Greenspan did a superb job putting this book together. The instructions are detailed and no-fail. It is one of my very favorite baking books.
Rating:
Summary: De-mystifying Baking
Review: It seems so many cookbooks show only pretty pictures of the final result. Baking With Julia gives excellent, clear, concise directions - first time out I was able to make perfect croissants! After HOW TO COOK, this is a must-have
Rating:
Summary: Borrowed from library, had to buy!
Review: It was far simpler than photocopying each page, and legal too! The book is a must have for all levels of bakers. Far more useful and descriptive than the "New Professional Chef", especially in terms of breads. Thorough recipies and descriptions of breads and dough products. Baked deserts also to die for. One should note that as this is devoted to breads and dough, you will not have entrees, meats, soups, etc. described.
Rating:
Summary: Learn from the Master
Review: Julia Child's wit and wisdom has always been delightful. This cookbook falls nothing short of that image.Holding a deep desire to grow beyond basic cooking and baking, I purchased this insightful book. You'll learn in depth, yet simple to understand methods to creating culinary delights. Learn to master beautiful breads such as whole wheat and white bread, with that very desirable soft sturdy crumb. Challah will always impress your audiences tastebuds. For marvelous presentation, try your hand a Leaf-Shaped Fougasse. A family favorite that will melt in your mouth is the recipe for Buttermilk Crumb Muffins. They are absolutely the best! Creat magnificent cakes like Gingerbread Baby Cakes, and Hazelnut Biscotti. The Chocolate Ruffle Cake is visually impressive as well. When I must choose a recipe for a special occasion or simply a treat for my loved ones, I reach for Baking With Julia.
Rating:
Summary: The best book to give someone who owns a kitchenaid
Review: My husband gave me this cookbook three Christmases ago. While looking at the pictures in this book I thought my husband was out of his mind if he thought that I could ever make anything in this book. It took me about six months before I tried anything in it. The first recipe I tried was a total success, which inspired me to try another. The next recipe was even a better success. My confidence grew and grew and grew with each recipe I tried. I have friends now who ask me to cater their parties. This cookbook has become a springboard for new and extravagant recipes. For example, I have adapted the Tourte Milanese and made a great vegetarian dish. My only complaint about this cookbook is the poor binding. My copy has fallen apart and all of the pages are falling out. There are some typos here and there and an occasional confusing sentence. The editor could have done a better job. But it is the most reliable cookbook I have. Everything I have made has gotten rave reviews from friends and family. If you buy this cookbook, do invest in a heavy duty kitchenaid mixer. I quickly burned out a 4 1/2 quart ultra-power kitchenaid making the recipes in this book. I now use the 6 quart professional, but I'm sure a 5 quart heavy duty would do the job.
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