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The Baking Bible, by Rose Levy Beranbaum
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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.- Sales Rank: #5300 in Books
- Brand: Houghton Mifflin Harcourt
- Published on: 2014-10-28
- Released on: 2014-10-28
- Format: Lay Flat
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x 1.54" w x 8.00" l, .0 pounds
- Binding: Hardcover
- 576 pages
- Houghton Mifflin Harcourt
Review
"Berenbaum successfully bridges the gap between popular home baking collections and professional texts, and her recipes will endure long after novelty baking trends have tired." --Library Journal "The gigantic, beautiful dictionary delivers on the title's promise: This is the bible of baking." --People.com
"Beranbaum, a veteran cookbook author and baker, divides this worthy tome into four sections: Cakes; Pies, Tarts, and Other Pastries; Cookies and Candy; Breads and Yeast Pastries. ... Classic recipes—think pumpkin pecan pie—are aplenty, but first-time recipes and unusual selections such as the author’s Pink Pearl Lady Cake, Cadillac Café’s milk chocolate bread pudding, and an Amish BlueRhu pie make this title a must-have gem." --Publisher's Weekly
"The Baking Bible puts up no such facade. Each recipe is broken down so specifically that none fits on a single page — a positive thing when it comes to baking recipes. All that detail ensures the results are as delicious in reality as they sound on the page." --TheKitchen, (Apartment Therapy)
"This cookbook will make you want to rush to your kitchen to made desserts and snacks such as the Ischler, a lovely Austrian sandwich cookie, Lemon Jammies or even brioche, crumpets or meringues. For people who bake from the heart, "The Baking Bible" fills a spiritual need." --The Houston Chronicle
"Rose's latest masterwork is full of precise measurements, fastidious instructions, and, most important, recipes that work. This book will walk you through the intricacies of a pastry chef's kitchen -- and out the other side with more than a few delicious tricks up your sleeve." --Martha Stewart Living
"Rose Levy Beranbaum is a legend in baking and pastry cookbooks ..." --Eater.com
"For the serious baker, the book’s mechanical precision will lead to perfect results ..." --Time.com
About the Author
ROSE LEVY BERANBAUM is the award-winning author of nine cookbooks, including The Cake Bible, the International Association of Culinary Professionals Cookbook of the Year for 1988, and Rose's Heavenly Cakes, IACP Cookbook of the Year for 2010. She also won a James Beard Foundation Award in 1998 for Rose's Christmas Cookies, and her 2003 book, The Bread Bible, was an IACP and James Beard Foundation nominee and was listed as one of the Top Ten Books of the year by Publishers Weekly and Food & Wine. Her popular blog, realbakingwithrose.com, has created an international community of bakers.
Most helpful customer reviews
183 of 190 people found the following review helpful.
A Worthy Addition to the Beranbaum Baking Bible Canon
By BumbleB
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.
123 of 133 people found the following review helpful.
Can't Be Improved Upon
By Kindle Customer
My "verified purchase" states I have the Kindle edition of this book when, in fact, I actually have the hardback edition.
I might have died and gone to Heaven. Dorie Greenspan and Rose Levy Beranbaum both released baking books this fall. Forget Christmas. I have everything I need to be happy for the rest of the year.
The Baking Bible is a massive anthology of recipes to satisfy your baking needs. It runs the gamut from cakes to yeast breads and hits almost everything in between. This is an impressive collection of recipes that you will use for a long time. One of Rose's birthday cakes as well as her prosciutto loaf from her bread cookbook have been favorites in my home for over ten years now. The book will stay open to cook from, without the aid of a cookbook stand, from the first page to the last. The only downside to this (and it is my ONLY criticism of the book) is that this type of sewn binding is likely to cause you to have pages fall out later if you use the book often (and you will).
The chapters are divided as follows: cakes; pies, tarts and other pastries; cookies and candy; and breads and yeast pastries. Each chapter is further subdivided into specific categories. For example, the cakes chapter is subdivided into butter and oil cakes, cupcakes, sponge cakes, and cheesecakes. The book opens with Rose's Golden Rules of Baking. Then each individual chapter has a lengthy introduction that helps the cook troubleshoot common baking problems and includes more "golden rules" for being a successful cake baker, pie baker, etc. If you know Rose's recipes, you know she is a stickler for weights, measurements, and following directions. Each recipe begins with a chart that clearly delineates measurements for volume and weight. In many instances there will not be a listing for volume as weight (which is included in ounces as well as grams) is more accurate.
I am pleased to say that the book is as lovely as it is useful. There isn't a photograph for each recipe, but the photographs that are included are absolutely gorgeous. Most of the recipe is printed in black, but the headings are done in shades of burgundy that I didn't have any trouble reading. There are asides called "Highlights for Success" through many of the recipes that give you additional information to make your recipe a smash hit. I also add that the index is also problem free. It was done with a lot of thought in order to maximize usefulness.
I would like to recommend this book to everyone, and for the most part, I do. I recommend to beginners with caution. I was a young bride with no cooking experience when I purchased The Cake Bible and The Bread Bible. I had no trouble because the author is so specific in her directions. However, novices should be able to follow multiple, detailed steps and use their five senses plus be able to make judgment calls regarding a recipe. If you are a moderate level or advanced baker, you will be pleased with this newest addition to the Beranbaum library and probably won't be able to put the book down for more than five minutes at the time.
The ingredients and basic recipes section at the end of the book will demystify basics such as making chocolate curls, clarifying butter, and making ganache and whipped cream as well as lending Rose's personal insights on what ingredients to buy. I feel that this book is the home equivalent of a culinary school course in baking. You will love the appendix that lists quick and easy recipes as well as recipes that are flourless, mostly flourless, as well as lactose free. If you have egg issues, the author lists which recipes include only yolks or whites. She bends over backwards to make this book easy to use!
But enough of my detailed book tour, you want to hear about recipes! I took a change of pace from the usual cakes and loaves for my initial foray into this impressive book and went with the French toast. It was magnificent, so good that I felt it didn't even need the additional suggested décor of powdered sugar or maple syrup.
Don't hesitate to add this book to your library. If you are new to Rose Levy Beranbaum, know that if you follow her directions to the letter you will have baked goods that taste as though they couldn't possibly be made by human hands. The precise directions are absolutely worth it!
10 of 10 people found the following review helpful.
Flawless recipes, perfectly written and explained
By Audrey A McKenna
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.
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