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The Baking Bible

The Baking Bible

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The Absolute Best & Simplest Device for Cracking Eggs

Oct 1, 2014 | From the kitchen of Rose in Epicurious

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I am a fool for equipment that does the best possible job and this is IT! Prior to receiving the Crack'em I found that the best way to crack eggs was to set a paper towel on the counter and rap the side of the egg sharply against it. There was always a question of just how sharp a rap was required and also, very quickly, the towel got saturated with dripping egg white, especially when several eggs needed to be cracked.

The Crack'em is a small tray with a single slightly raised edge that works effortlessly to crack the egg, catching all the drips so that you lose none of the egg white. The cracked egg can then be poured into the mixing bowl, and the Crack'em can be washed in the dishwasher.

It is always advisable to crack only one egg at a time as once in a great while one may encounter a spoiled one. The Crack'em is one of these tools like the Beater Blade that makes me wonder just how I lived without it. I would get a bunch of them to serve as the perfect stocking stuffer for your baking friends. They will bless you!

And if you really want to be a good sport, go to this link instead, and for a nominal fee you can help kickstart the project to help pay for initial manufacturing costs. You will get one or more Crack'ems and keep this valuable little piece of equipment available. I just did.

Upcoming Fall Appearances and Events for The Baking Bible

Sep 28, 2014 | From the kitchen of Rose in APPEARANCES

This listing of events will be updated as things are added. Woody and I are so excited about meeting you all.

Most of the events are open to the public free of charge. Those with links or where indicated are the ones with the fees.

Rose Levy Beranbaum's Book Signing Events for THE BAKING BIBLE
(Published by Houghton Mifflin Harcourt; on sale November 4th, 2014)

Wellesley, MA

Wednesday, November 5th, 9:45 am
Authors on Stage in Wellesley: Beranbaum, Enger, Merkin
Wellesley College Club

New York, NY

Wednesday, November 5th, 6 pm
Book Launch Party at Whisk NYC
933 Broadway (between 21st and 22nd Streets), New York, NY 10010

Rhinebeck, NY

Saturday, November 8th, 3pm
bluecashew Kitchen Pharmacy
6423 Montgomery Street, Suite 3, Rhinebeck, NY 12572

St. Louis, MO

Wednesday, November 12th, 1pm
St. Louis Jewish Book Festival, Jewish Community Center, Staenberg Family Complex - Arts & Education Building
2 Millstone Campus Drive, St. Louis, MO 63146

Denver, CO

Thursday, November 13th, 12:30 pm
Johnson & Wales University, Denver Campus

Thursday, November 13th, 6:00 pm
Book Launch Party at The Fort Restaurant
P.O. Box 569, 19192 Highway 8, Morrison, CO 80465

Friday, November 14th, 7pm
Tattered Cover Book Store
2526 E. Colfax Avenue, Denver, CO 80206

San Francisco, CA

Sunday, November 16th, 3pm
Omnivore Books on Food
885 Cesar Chavez, San Francisco, CA 94131

Tuesday, November 18th, 7pm
Jewish Community Center of San Francisco - An Evening with Rose Levy Beranbaum, Alice Medrich, & Emily Luchetti, moderated by Margo True
3200 California Street, San Francisco, CA 94118

Seattle, WA

Wednesday, November 19th, 6:30pm
The Book Larder
4252 Fremont Ave N., Seattle, WA 98103

Thursday, November 20th, 11:30 am to 1:30 pm
Tom Douglas' Hot Stove Society Cooking School - Hotel Andra
2000 4th Avenue, Seattle, WA 98121

Somerville, New Jersey
Saturday, November 22, 2:00 pm
Barnes & Noble book signing
319 Route 202/206
Bridgewater, NJ 08807

New York, NY

Thursday, December 4th, 12:00pm
The 92nd Street Y Kitchen Arts & Letters Series - Rose Levy Beranbaum in Conversation with Lucinda Scala Quinn
1395 Lexington Avenue, New York, NY 10128

Paramus, NJ

Saturday, December 6th, 2:00 Demo
Chef Central
240 New Jersey 17, Paramus, NJ 07652

Hyde Park, NY

Monday, December 8th, 1:00 pm
Culinary Institute of America
1946 Campus Drive, Hyde Park, NY 12538

Princeton, NJ
Wednesday, December 10, 6:30 pm

The Miele Center at Princeton
9 Independence Way
Princeton, NJ 08540
Demo, samples, and book signing. (The price of the book will be included in the admission fee.) Select Princeton as the location after you click on the link.


Philadelphia, PA

Saturday, December 13,1:00 pm
Fante's Kitchen Shop
1006 South Ninth Street
Philadephia, PA 19147

Saturday, December 13, 6:30 pm
cocktail party with a nominal fee for guests ($10) with antipasti served, as well as samples from The Baking Bible. Books will be available for sale.
Chef Anthony's Italian Market
101 Ridge Road
Chadds Ford, PA 19317

Sunday, December 14, 1:00 pm
A talk and book signing. Books will be available for sale and Art will make a sample for tasting from the book.
The Kitchen Workshop
21 Plank Avenue, Suite 204
Paoli, PA 19301
Open to the public

The Evolution of a Special Sweater

Sep 27, 2014 | From the kitchen of Rose in Special Stories

It's been a whole year since we moved to Hope--a year of construction and massive reorganization. I am grateful that only one thing was lost during the move but why did it have to be a box of my hand knit sweaters! The one I missed the most was spun from cashmere and silk. It was hand dyed and spun by Trish Andersen of Tanglewood Fiber Creations and the color was called Columbia Gorgeous. The yarn was a dream to work with. It was soft with a slight spring to it that when worn felt like an embrace.

After mourning it's loss for the umpteenth time, I decided to ask Trish if I could order replacement yarn and this time in colors inspired by Reima of the book Green Mansions.

Trish sent me photos of the entire process. Not only did it help maintain patience, it was also fascinating to see so I thought it would be enjoyable also to you fellow crafts people and artists.

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DYING

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SPINNING

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PLYING

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DRYING THE YARN AFTER IT'S LAVENDAR SHAMPOO

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SKEINING THE DRIED YARN

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PACKAGING

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WOUND INTO BALLS BY ME WITH A YARN WINDER AND BY HAND

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PROGRESS

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THE FINISHED SWEATER

What I love most about this yarn, called Discovery Forest, is that the colors are different in every light.

If you would like to know more about Tanglewood Fibers check out Trish's site. And to order, contact Cynthia Crescenzo at Knitting Central.

People Magazine Listing for the Baking Bible

Sep 25, 2014 | From the kitchen of Rose in Announcements

People Magazine has included The Baking Bible as one of the 16 must-have cookbooks.

"The gigantic beautiful dictionary delivers on the title's promise: This is the bible of baking."

And for a TBT (Throw Back Thursday) here's the photo from when The Cake Biblein 1988.

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Beautiful Review in Martha Stewart Living

Sep 23, 2014 | From the kitchen of Rose in Book Review

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Earlier Pub Date for The Baking Bible

Sep 22, 2014 | From the kitchen of Rose in Announcements

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The Baking Bible pub date has been moved from November 4 to October 28! This means that the books will arrive in stores on the 28th but if you preordered the book you will receive it sooner. And if you still want to preorder and get the reduced price here is the link.

The Baking Bible

When Pastry Chef's Bake for Each Other

Sep 20, 2014 | From the kitchen of Rose in Epicurious

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Lindsay Stewart, who is the pastry chef at Natirar (90 Acres) in Somerville, NJ, was featured in a recent posting for her fabulous milk chocolate caramel tart. I met her mother Linda at the Belvidere Farmer's Market last year and she told me about her daughter so that is how we met. When I promised to invite them both for lunch for a viewing of the new baker's kitchen, Lindsay asked what she could bring. My first thought was a tub of the lard rendered from the restaurant's farm but then I came up with an additional inspiration. I said that if she would bring the salumi, which I adored at the restaurant, we would make baguettes and a special dessert.

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Lindsay also brought a selection of cheeses, nuts, preserved olives, and her famous cheese crackers.

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We all feasted and chatted for well-over an hour. Linda gave us great tips ranging from getting rid of stink bugs to where to get the best peaches in the area.

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For dessert, Woody and I made a génoise from the upcoming Baking BIble, filled with mascerated strawberries and raspberries and adorned with local redcaps (aka thimble or wine berries) that we picked the day before. We used the juices from the mascerated berries to moisten the cake the night before which also softened the berries a bit so the redcaps added a firmer fresh touch.

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We made a special accompaniment: whipped cream, using Devon Double Cream, lightened with homemade crème fraîche and a tiny touch of sugar.

As a special treat, we opened a bottle of blueberry wine from the nearby Four Sister's Winery. The photo on the label is of Mia, the owner Matty's granddaughter.

Interview in The Forward

Sep 17, 2014 | From the kitchen of Rose in Book Review

Liza Schoenfein wrote this beautifully personal review of The Baking Bible. It is special also because it describes how we first met several years ago.

My grandmother, Sarah Horwitt Wager, used to read The Forward--at least I think it was The Forward. She could read only Yiddish and I loved seeing those mysterious characters. I was amazed that she could decipher them while I couldn't understand a single one. My grandmother and I shared a room until I went away to college so many a night, at bed-time, she would give me entry into the world of her childhood in Russia with stories which I still remember vividly.

She would have been so proud to see this review.

Note:Also check out her blog--it has terrific videos!

Casting Bread on the Water

Sep 17, 2014 | From the kitchen of Rose in Epicurious

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Much to the joy of any bread lover who has enjoyed her bread at the French Laundry or at her bakery Della Fattoria, Kathleen Weber has, at last, published her first book: Della Fattoria Bread. The official Pub date is October 7 but the book is available on Amazon for preorder.

Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, Enriched & Naturally Leavened Breads

Not only does it have enticing precisely written recipes from the hearth, her stories from the heart are fascinating and beautifully written and I am reading this book page by page as well as baking from it. I have already made two of the breads with great success and will include step by step photos on each of two postings.

I first met and fell in love with Kathleen's breads at my first dinner at The French Laundry in Yountville, Ca. When the wait person told me that the bread at that time was not made in house, I lost no time in asking my northern California friends to find out who was baking the bread. I was in the process of writing The Bread Bible and put in a call to Kathleen Weber, timidly asking if she would give me the recipe for her seeded wheat sourdough bread that I so loved. I was stunned by her generous response. She actually said that SHE was honored and proceeded to send me a detailed recipe in addition to the flour and yeast she used for the bread and even offered to send the water! And that is how I fell in love with Kathleen as a perfect reflection of the goodness, beauty, and integrity of her bread.

Continue reading "Casting Bread on the Water" »

The Undoing of a Revision: The UK Cake Bible

Sep 14, 2014 | From the kitchen of Rose in Book Errata/CORRECTIONS


How to Convert Recipes in the UK Cake Bible to Bleached Cake Flour
When I originally revised The Cake Bible to the UK version, bleached cake flour referred to as self-raising, was available in the UK and commonwealth countries. This meant retesting and significantly revising the recipes for butter cakes as the flour already contained baking powder, and not necessarily the amount needed in the recipe, especially when baking soda was needed as well.

Since that time, bleached flour has become illegal in the UK and commonwealth countries making the UK version no longer useful for the cakes calling for self-raising flour.

For those of you who have the UK Cake Bible and have access to bleached cake flour, here are the conversions. Alternatively, you can treat unbleached flour by the "Kate Flour" method if you put Kate Flour into the search box.

Using Bleached Cake Flour Instead of Self-Raising and/or Plain Flour

For the volume cup measure, cake flour is always sifted into the cup and leveled off unless specified. These measures refer to US measuring cups with unbroken rims, so it will be different if using other types of cups and, in any case, best always to use weight rather than volume.

Caster sugar is the equivalent of superfine sugar

After much testing I now list the weight of 1 teaspoon of baking powder as 4.5 grams instead of 5 grams.

For the teaspoon measure either use US teaspoon measures or convert as follows:

1/4 teaspoon=1.2 ml
1/2 teaspoon=2.5 ml
1 teaspoon= 5 ml
1 tablespoon= 15 ml

These cakes are presented in the order in which they appear in the book. The only ones listed are the ones where self-raising flour was called for and is now being replaced by bleached cake flour and the addition of baking powder and in some cases other adjustments in sugar or butter are made.

Continue reading "The Undoing of a Revision: The UK Cake Bible" »

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