Master teacher and chocolatier Alice Medrich from Berkeley, CA visits Julia Child in her kitchen. Medrich creates a chocolate genoise raspberry ruffle cake. Medrich provides tips on the best way to melt and shape chocolate. Medrich demonstrates how to cut the cake into layers. She layers the cake with creme fraiche, melted chocolate, rum syrup and rasperries in an adjustable pan. She places the chilled, fan-shaped chocolates as a decorative topping.
Poppyseed Torte with Markus FarbingerVanilla Chiffon Chocolate Mousse Cake with Mary BerginSavory Pizza Rustica with Nick MalgieriChocolate Mint Nightcaps with Marcel DesaulniersJohnnycake Cobblers with Johanne KilleenPumpernickel Bread & Matzos with Lauren GrovemanCreme Fraiche with Nancy SilvertonA Three-Tiered Wedding Cake with Martha Stewart, Part 2A Three-Tiered Wedding Cake with Martha Stewart, Part 1Savory Puffs and Eclairs with Norman LoveRaspberry-Fig Crostata with Flo Braker and Leslie MackieChocolate Tuiles & Gingersnaps with Gale Gand and David BlomNaan with Beatrice OjakangasLadyfingers GenoiseItalian Cookies with Nick MalgieriBanana-Chocolate Beignets with Norman LoveChocolate Napoleon & Ice Cream Sandwich with Gale GandWhite Chocolate Pattycake with Marcel DesaulniersPuff Pastry with Michel RichardRasberry Ruffle Genoise Cake with Alice MedrichFocaccia for Dessert with Craig Kominiak
In connection with The Story of the Jews, WNET Education is launching an essay contest for high school aged students to examine how stories shape our identities.
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Tons of videos and games for children from PBS!