Season 2

01 Esther McManus Episode 14th November 1996 Esther McManus of Le Bus restaurant in Philadelphia makes a "real" French croissant. 02 Beatrice Ojakangas Episode 24th November 1996 Beatrice 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. 03 Naomi Duguid and Jeffrey Alford Episode 318th January 1997 Naomi Duguid and Jeffrey Alford prepare pita bread, Afghan snowshoe bread, and Middle Eastern lamb and tomato breads. 04 Danielle Forestier Episode 425th January 1997 Danielle Forestier prepares French breads, including baguette, boule, pain de mie, and pain de campagne. 05 Markus Farbinger Episode 51st February 1997 Pastry specialist Markus Farbinger prepares "cardinal slice" and poppyseed torte. 06 Charlotte Akoto Episode 68th February 1997 Charlotte Akoto prepares meringue cookies, cocoa nests with caramel mousse, and tropical napoleon. 07 Leslie Mackie Episode 91st March 1997 Leslie 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. 08 David Ogonowski Episode 108th March 1997 Julia 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. 09 David Blom Episode 1222nd March 1997 David 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. 10 Norman Love Episode 1329th March 1997 Norman 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.