The latest and most comprehensive baking book yet from best-selling author and “diva of desserts” Rose Levy Beranbaum and winner of the 2015 IACP Cookbook Award for Baking
Legendary baker Rose Levy Beranbaum is back with her most extensive “bible” yet. With all-new recipes for the best cakes, pies, tarts, cookies, candies, pastries, breads, and more, this magnum opus draws from Rose’s passion and expertise in every category of baking.
As is to be expected from the woman who’s been called “the most meticulous cook who ever lived,” each sumptuous recipe is truly foolproof—with detail-oriented instructions that eliminate guesswork, “plan-aheads,” ingenious tips, and highlights for success. From simple everyday crowd-pleasers (Coffee Crumb Cake Muffins, Gingersnaps, Gooseberry Crisp) to show-stopping stunners (Chocolate Hazelnut Mousse Tart, Mango Bango Cheesecake,White Christmas Peppermint Cake) to bakery-style pastries developed for the home kitchen (the famous French Kouign Amann), every recipe proves that delicious perfection is within reach for any baker.
The recipes here are flawless, and Rose makes sure of it by including the measurements by weight and volume. Most of these recipes are projects, the kind of fun, day-long adventures you might devote a Saturday to. This is definitely not a book for quick recipes you can whip up on a whim, and almost every main recipe comprises multiple sub-recipes (the cake layers, the jam filling, the ganache, the buttercream the ganache is whipped into, the decoration, etc). However, the end result is outrageously good. I made her babka with an almond-cream cheese and apricot jam filling, and I think I may have actually exclaimed "Oh my god" in between chews. The apple and sour cream coffee cake is fabulous as well. The pictures are beautiful, but they don't necessarily accompany every recipe. If you're someone who already loves to bake, this is a wonderful book to add to your collection, and the recipes are worth the time and effort! If you're a novice baker or someone disinterested in more complicated recipes, this may not be the best book for you.-Audrey
First of all, I am a seasoned amateur baker, not a professional pastry chef. And as much as I cook a lot -- and all kinds of things from low carb to vegan to Paleo and whatever traditional American cooking looks like -- my real love is to bake. And I especially love to bake completely from scratch where I need to buy some special, good quality ingredients and carve out a few hours or maybe over a couple days to savor the process. For those of you, who like me, love to bake and aren't afraid to jump into detailed recipes that require some technique, then Rose Beranbaum's baking books are for you. "The Baking Bible" is the follow up to her last baking gem "Rose's Heavenly Cakes" (and her other timeless classics like "The Cake Bible" and "The Bread Bible "). The writing and the layout I loved with Heavenly Cakes is still intact and improved with the addition of specific helps called "GOLDEN RULES," "SPECIAL TIPS," and "TROUBLESHOOTING."Some Heavenly Cakes recipes reappear in a new form such as the "White Chocolate Caramel Buttercream" -- a "White Chocolate Lemon Buttercream" redux that I guarantee you will love (the original version is my #1 all-time favorite cake frosting EVER). The Red Rose Cake is a new version of the previous Rose Red Velvet Cake in a new shape of a 3-D rose instead of the heart.While I admit I am focused on cake so far, "The Baking Bible" includes Beranbaum's best to date pies, pastries, tarts, cookies, candy, bread and preserves. Although the title says "bible," this isn't intended to be an exhaustive collection of baking recipes, but rather updated winners and the best recipes and techniques one could expect from the writer of some of the best-loved and award-winning baking books we'll cook from for years to come. Do plan to spend some time reading through the book and planning some happy hours baking before you jump in. It is quite enjoyable to read through all the tips, instruction and see the possibilities before ever hitting the kitchen. -Buble B
This is a fantastic all-around cookbook for both budding and experienced bakers. Pie crust has been my nemesis for years, but Rose has nailed the technique and as a result, I have too! There are lovely photos and the recipes are well laid out with cup, gram, and ounce measurements which makes it so much easier for both UK and US cooks. You can get her pie crust recipe online, but out of my massive cookbook collection, this is one of my favourites.-MKmum
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