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The Baking Bible

The Baking Bible

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For a great tutorial, check out the Baking Bible Bake Along with ROSE'S ALPHA BAKERS. The link is on the left side of the blog. We will also be posting "OUT-BAKES" from the book, on this blog, including step-by step photos and other extras.

Two Special Events in Dallas, Texas in February

Jan 25, 2015 | From the kitchen of Rose in APPEARANCES

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Woody and I are visiting our dear friend and colleague Zach Townsend and he has organized two terrific events.
The first event is on Saturday afternoon, February 7, from 4 pm to 7 pm. The host is Chandler Roosevelt Lindsley, granddaughter of FDR and Eleanor. It is limited to 20 people and will include a demo, tasting, sparkling wine and hors d'oeuvres. The ticket price of $125.00 includes a copy of The Baking Bible which Woody and I will sign, and of course feel free to bring any of Rose's books you may already have.
To register, please call Zach at 214-289-5419. He can accept credit Card/Debit only. If he is not in, be sure to leave a voice mail message and he will return your call promptly.

The second event is Sunday Feb. 8, 3:15 pm to 5:00 pm at Rise Restaurant. It is hosted by Hedda Dowd. I met Hedda, and chef Cherif Brahmi on my last visit to Zach and was literally blown away by their restaurant. Woody and I are bringing a small appetizer/dessert cookie and will be signing The Baking Bible which is included in the $45 price of the ticket, and of course feel free to bring any of Rose's books you may already have. Please call Rise at 214-366-9900.

A Prized Ceramic Pan

Jan 24, 2015 | From the kitchen of Rose in Epicurious

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Ceramic coated pans are great but eventually the lining wears. When I discovered this 100% ceramic pan from Trema I knew I was going to have to try it out. Although it is not as non-stick as ceramic coating it has many other virtues that ceramic coating is lacking: it is microwavable, it can be used both on the cooktop on high heat and under the broiler, and is scratch-proof--it can even be cleaned with a scouring pad if necessary.

One of my favorite uses of the Trema ceramic pan is cooking salmon. I sprinkle the salmon with a sugar and spice seasoning. I start by preheating the broiler. Then I begin heating the pan, first on medium heat for 1 to 2 minutes and then on high heat. I add a little oil and place the salmon skin side up if I want to preserve the skin intact or skin side down.

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After about 3 minutes I transfer the pan with the salmon to the broiler and broil for about 2 minutes or until the skin is golden and crispy (or, if skin side down, until the top of the salmon is golden. I like my salmon medium rare so i test it with a metal skewer and if it feels warm it's perfectly cooked. For those who like salmon cooked longer, simply turn off the broiler and leave in the oven for a few minutes more.

Slip a spatula under the samon and transfer it to a serving plate.

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Della Fattoria and Kathleen Weber: Baking Bible Tour part 7

Jan 21, 2015 | From the kitchen of Rose in Baking Bible


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On a sunny Monday morning, we crossed the Golden Gate Bridge to drive up to see my wonderful friend Kathleen Weber, owner of Della Fattoria in Petaluma. Kathleen and her husband Ed, also own the awesome artisanal bread factory, from which they supply many of the restaurants in the region, including San Francisco. I first met their amazing bread when I had my first dinner at The French Laundry in Yountville.

Kathleen joined us for a light lunch of their signature bread, tuna sandwiches, and of course desserts from the bakery case.

We also got a tour of the production.

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Kathleen's cupcakes, using my white velvet cake, were exquisitely produced and filled with a delicious buttercream.

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Kathleen packed up two more sandwiches to ensure that we would have more than desserts for dinner, and then took us to her nearby home and bread baking factory.

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Kathleen's husband Ed and daughter Elisa, greeted us at the entrance.

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And then we went on to visit the bread facility where all the magic takes place. This is a home where nature, animals, and people co-exist in spectacular harmony. It was difficult to leave such a exceptionally spiritual environment.

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From here, we had just an hour drive to Napa Valley to return to the inviting Cedar Gables bed and breakfast and the evening with the Bakers Dozen of Napa. (Next posting!)

Baking Bible Out Bakes: Cake, Pie, Cookie

Jan 20, 2015 | From the kitchen of Rose in OUT BAKES, BAKING BIBLE

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HONEY CAKE FOR A SWEET NEW YEAR (page 26)

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MUD TURTLE PIE (page 268)

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MOLASSES SUGAR BUTTER COOKIES (page 341)

Alice Medrich Has Teff Luck!

Jan 17, 2015 | From the kitchen of Rose in Book Review

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I have been an admirer of Alice Medrich's baking since I first visited her jewel of a shop Cocolat in Berkeley many years ago. I adored the beautiful elegance and deliciousness of her creations and applauded that, to my taste, they had the perfect level of sweetness.

When we were speakers at the JCC in San Francisco, on book tour, I was impressed by her description of the motivation behind writing her most recent book Flavor Flours.

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Rather than focusing on the trendy theme of gluten intolerance, Alice went beyond it to take up the challenge of utilizing other flours to make the most of the unique flavor and texture they have to offer. We tend to think of flour as wheat in origin but actually myriad substances such as nuts rice, corn, and even seeds are considered flour when ground to flour consistency. Flour refers more particle size than to origin of ingredient.

As soon as we returned from book tour, I lost no time in trying out one of the recipes whose description intrigued me the most: the Bittersweet Teff Brownies. Alice's headnote reads: "These moist and deeply chocolate brownies have a light, rather elegant melt-in-your-mouth texture. Teff flour has a nuance of cocoa flavor to start with, so it is a natural choice for brownies." And they were just as promised!

The day they were baked they were quite fragile but on the second day they held together beautifully.

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Alice advices that the brownies can be refrigerated for up to three days but, as we were away for a week on continued tour event, we discovered that they were still fabulously moist and having found some ganache stored in the fridge, along with some caramel sauce made many months ago that still had not crystallized, they made an absolutely terrific dessert!

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San Francisco: Omnivore & State Bird--Baking Bible Tour part 6

Jan 14, 2015 | From the kitchen of Rose in Baking Bible


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My dear friend Diane Boate, always wearing one of her wonderful hats, greeted us at the Omnivore Book store for our book discussion and signing event. Owner Celia Sack has made Omnivore the ne plus ultra for cookbooks in the Bay Area. A delightful and attentive group enthusiastically put forth interesting questions for us to answer. Many brought their collections of my books for us to sign. I started the talk by announcing the new name I have for San Francisco: City of Bakerly Love!

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Caitlin had arranged the perfect companions for our dinner at the State Bird Provisions despite her absence. Michelle Polzine, owner of the 20th Century Cafe, Caitlin's assistant Leah Rosenberg (who did many of the paintings for the restaurant) and Nicole Kransinki, pastry chef and co-owner of the State Bird!

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Continue reading "San Francisco: Omnivore & State Bird--Baking Bible Tour part 6" »

Baking Bible Out Bakes: Not Pictured in the Book

Jan 11, 2015 | From the kitchen of Rose in OUT BAKES, BAKING BIBLE

The pictures in this posting demonstrate how we test and evaluate recipes.

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RHUBARB VARIATION ON THE CRANRASPBERRY UPSIDE-DOWN CAKE (page 14)

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PUMPKIN PECAN PIE (page 264)

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CHOCOLATE SWEETHEART MADELEINES (page 391)

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CRANBERRY CHRISTMAS BREAD (page 493)

Gar & Ron, Artists and Friends Extraordinaire

Jan 10, 2015 | From the kitchen of Rose in Special Stories 2015

We had the pleasure of meeting Gar Wang and husband Ron Gee at a dinner party in the home of Agnes Devereaux of the Village Tea Room in New Palz. I was intrigued by the felted one-piece top worn by Gar, not only because it was so uniquely beautiful, but also because she had made it herself from sheep's wool which she stretched. She explained a little about the process and how it requires starting from an enormously long piece of wool and using her entire body to felt it and stretch it into shape.

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The next day I realized that I very much wanted to have one of Gar's tops, not just because it was so beautiful but because it represented a near lost art and was created by someone who struck me as very special and whom I wanted to know better. I corresponded with Gar who invited us to come to their home and look at her entire hand-felted collection. We were delighted to be invited for lunch. On arrival at their spectacular rural setting, Ron explained to us how they converted an 1800's barn into a beautiful home and enormous studio, leaving some of the original beams. From the dining room table, there was a view of a lake and the distant mountains.

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Seated around the dining room table, we enjoyed an extraordinary lunch, prepared with produce from their own garden.

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SUN CHOKE SOUP IN GAR'S POTTERY

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CORN BREAD MADE FROM THEIR OWN CORN

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OVEN 'FRIED' SPRING ROLLS WITH DIPPING SAUCE & MIXED GREEN SALAD WITH HICKORY NUT VINAIGRETTE

As a house gift, we brought a "Rose MixerMate Bowl" which makes it possible to whip cream by hand with a whisk in record speed. This prevents over-beating which happens so easily with an electric mixer. We also made "The Renée Fleming Golden Chiffon" from The Baking Bible. I brought my special 'samurai' cake knife--a gift from Suvir Saran and Charlie Burd--with which to cut the cake to make it extra ceremonial.

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After lunch, while I tried on many felted garments with Gar, Ron gave Woody a tour of the farm and then did some T'ai Chi push hands together.

I couldn't resist purchasing two felt tops which turned out to be four as they are reversible!

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As a departure gift, Gar gave us some of her rare hickory nuts collected from their own trees and laborious shelled, cracked, and picked. And Ron brought us two precious duck eggs, and a greeting card for each us, which he had created, inspired by their practice of Qigong and T'ai Chi.

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San Francisco Warm by the Bay : Baking Bible Tour part 5

Jan 7, 2015 | From the kitchen of Rose in Baking Bible

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One last bite of cold, as we left Denver for only long shirts sleeves warmth in San Francisco. My brother, Michael, picked us up at the hotel with my nephew, Alex, who had just flown in from New Mexico. This evening was to be a birthday celebration dinner at the Farm Shop in Larkspur for Michael with family and friends. I was so proud and happy to talk to Alex, who has been flying over the Middle East, as a flight engineer, for months and soon to be redeployed to the region. I'm also very proud of my younger brother Michael, who was recently honored as one of the top retailers in America for his Pet Food Express' charitable mission for the K-9 police departments in the San Francisco and Los Angelas areas. The dinner included a wonderful array of appetizers, from Risotto Fritters and wood fired California Tomatoes Pizza to Short Ribs with Onion Rings and Roast Chicken.

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A familiar dessert came out with lit candles for our birthday boy. The Miette Bakery's signature Tom Boy chocolate cake topped with whipped cream awaited for us all to sing "Happy Birthday" and for Michael to blow out the candles. I included this fudgy rich chocolate cake in "Rose's Heavenly Cakes".

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Michael's celebration continued the next day at the Yank Sing restaurant (our traditional Sunday brunch) for their myriad delicious deem sum selections. But first was a joyous reunion with Caitlin Freeman Wiliams in front of her husband and her downtown Blue Bottle coffee shop.

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Continue reading "San Francisco Warm by the Bay : Baking Bible Tour part 5" »

Baking Bible Out Bakes: Not Pictured in the Book

Jan 4, 2015 | From the kitchen of Rose in OUT BAKES, BAKING BIBLE

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The pictures in this posting demonstrate how we test and evaluate recipes.

The Chocolate Pavarotti (page 58), dedicated to tenor Luciano Pavaratti, could be called the chocolate velvet as it incorporates the addition of melted white chocolate in the same way as does the white velvet whisper cake in The Cake Bible, giving it a higher rise and more melt-in-the-mouth quality.

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THE WICKED GOOD GANACHE FOR THE PAVAROTTI THAT SINGS IN THE MOUTH thanks to a touch of cayenne

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ALMOND COFFEE CRISPS (page 324)

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SWEDISH APRICOT WALNUT BREAD (page 488)

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