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Summary
Summary
The ultimate baking book for everyone from best-selling author and "diva of desserts" Rose Levy Beranbaum
In this book of no-fuss recipes everyone should know, trusted baking expert Rose Levy Beranbaum guides you through every recipe for can't-fail results--with a streamlined, simplified approach and more than 600 mouthwatering and instructive photos. Whether you're a baking enthusiast or just want to whip up the occasional treat, you will be able to easily make perfect brownies, banana bread, holiday pies, birthday cakes, homemade bread, and more, with recipes including: Chocolate Sheet Cake with Ganache Frosting, Peanut Butter and Jelly Thumbprints, Beer Bread, Apple Walnut Muffins, Peach Cobbler, Milk Chocolate Caramel Tart, and more. Throughout, Rose shares her unique tips and methods for unlocking the secrets to the best flavors and foolproof results, for a treasury of essential recipes you'll use forever.
Author Notes
Rose Levy Beranbaum is an award-winning baker, food writer, and cookbook author. She has been a guest on many major television shows and was a presenter at the Melbourne Food and Wine Festival and the Oxford Food Symposium. She also created the Rose Levy Bakeware product line.
Beranbaum has written for The Washington Post, Fine Cooking, Reader's Digest, Hemispheres, and Food Arts Magazine, for which she won The Association of Food Journalists Award for the Best Food Feature in a Magazine and The Jacob's Creek World Food Award for Best Food Article. She has also published many award-winning books, including The Cake Bible, The Bread Bible, and Rose's Christmas Cookies.
(Bowker Author Biography)
Reviews (3)
Publisher's Weekly Review
Beranbaum (The Cake Bible) offers solid baking guidance in the form of step-by-step photos and detailed written instructions. The precision-minded author instructs readers to measure cupcake batter on a scale for even distribution; and, for the same reason, she suggests (perhaps too exactingly) cutting raisins in half when making rugelach. A list of potential problems and their solutions start each chapter (the cookie chapter, for example, details how not to burn the bottoms), and Beranbaum provides measurements for each recipe in both grams and volume, because she believes weighing ingredients is more reliable. Many of her recipes are straightforward and accessible for bakers of all skill levels. Chapters on cookies, cakes, pies, and tarts overflow with precise steps for American classics: double-crusted apple pie, zucchini bread, and two thumbprint nut cookies with jam. The cookies section includes a recipe for chocolate chip cookies with both browned butter for flavor and golden syrup for chewiness, as well as "brookies," a cross between a brownie and a cookie. Beranbaum suggests using canola or safflower oil rather than butter for a layered carrot cake so that the layers can tolerate refrigeration once cloaked in cream cheese. She presents a recipe for chocolate-spangled angel food cake ("Not only is it a favorite party cake, it is also an excellent vehicle for any leftover egg whites you might have in the freezer"); for pies, there is an apple galette ("a free form tart that can be used with many fruits or berries") and a key lime pie, for which she admits to preferring regular limes to key limes. Beranbaum's hand-holding is invaluable, especially for those apprehensive about baking. (Sept.) © Copyright PWxyz, LLC. All rights reserved.
Booklist Review
Beranbaum, author of the classic The Cake Bible (1988), tailors her detailed approach to baking for beginners, with plenty for advanced bakers to benefit from, too. To prepare for the worst without fear, she begins each section (""Cookies,"" ""Cakes,"" ""Pies and Tarts,"" ""Breads,"" Toppings and Fillings"") with a page or two of ""Solutions for Possible Problems."" Recipes lead with preheating notes and a very helpful ""mise en place"" list that explains what to do before even beginning, such as getting ingredients to room temperature. Most recipes include ""Baking Pearls,"" special notes about working with specific ingredients or tools. Beranbaum does not recommend attempting substitutions on a whim, but she shares tested variations, where applicable. Hundreds of color photographs include both dazzling finished products and a wealth of step-by-step process depictions, such as forming rolled cookies or baking cheesecake and carefully removing it from its pan. With bolstering instructions and heavily tested, highly appealing recipes, this is sure to be a new favorite.--Annie Bostrom Copyright 2018 Booklist
Library Journal Review
This newest addition from award-winning author Beranbaum (The Bread Bible and The Cake Bible; realbakingwithrose.com) features several foolproof recipes for common baked goods such as layer and sheet cakes, cookies, cupcakes, tarts, breads, pies, and more. Instructions for creating related toppings and fillings such as classic ganache, along with solutions for problems during the baking process, will help guide new bakers to create treats such as basic chocolate cupcakes, apple cinnamon coffee cake, and butter biscuits. Lavish step-by-step photographs and storing information accompany each recipe. A highlight is the straightforward measurements, offered in both metric and standard, and easy-to-follow instructions. The introduction lists essential baking equipment used throughout. While there are some precise techniques, such as piping, the author's conversational advice makes these options less intimidating. VERDICT Similar to her previous works, Beranbaum's latest is destined to be popular among home bakers of all skill levels. © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
