Rose Levy Beranbaum 

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"She's obsessed. There's really no other way to describe cookbook author Rose Levy Beranbaum and her fixation with the minutiae of baking. If God is in the details, as the aphorism goes, then Beranbaum must have one foot in heaven. For Rose Levy Beranbaum, no detail escapes the pursuit of perfection. She's the Diva of Desserts."                      --The Washington Post

Epicurious: June 12, 2017 “The 100 Greatest Home Cooks of All Time.”

Was she being presumptuous when she titled her 1988 breakout book The Cake Bible? Not really. Anybody who has baked—or even just tasted—Beranbaum’s “Downy Yellow Butter Cake” knows that it inspires religious-like devotion. And her other Bibles (on bread, pie and pastry, and baking, respectively) are no different. Beranbaum’s recipes work—always, every time—thanks to her exactitude. She tests maniacally and writes meticulously, ending up with recipes that help home cooks approach birthday cakes and Easter brunches with the confidence of the Gods.--DTpowell

ASK A QUESTION

We have a dedicated page for you to ask a question or offer comments.    Click on the page link below. 

Gallery of Experiences & Cooking

Photographs of our baking and cooking, colleagues, and events.                           Click on the page link below. 

Food52's Baking Club's Bonus Book  

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My Books  

I have written 11 books and am working on my 12th. Books are my life and I feel blessed to be able to publish them and share the recipes I love with you. 

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Our Blog's Current Posting

"Rose’s Baking Basics" Now Available for Presale

Current Announcement

The Bread Bible bake along is back in action! You can post your bread baking results either on your blog or only on Facebook, which is for members only.  

To sign up, click on this link: Bread Bible Bake Thru Blog

To join: place a comment on the blog and the administrator will send an invite to your Facebook account.

Spend A Moment with Rose, in this video portrait by Ben Fink

I became Ben's first subject for video portraits. We all learned a lot and had a terrific time doing it. I treasure having this video in my memorabilia.

Books I Recommend & Use 

Over the years, I have accumulated over 1500 cookbooks. 

Click on the page link below to see my recommendations. 

 

Our wonderful friends at Food52 have chosen The Baking Bible as this year's bonus book for their bake through!

For more information and to join the group if you haven’t already, click on the link:

https://food52.com/blog/21178-kick-the-new-year-off-right-with-our-baking-club

Woody Wolston

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Woody  Wolston started out being Rose's sole cookbook collaborator when she began writing Rose's Heavenly Cakes, through their corresponding between her New York  apartment and his home in Minnesota which began in 2004.  In 2013 he moved east so that they could work together in her and her husband's renovated New Jersey home. 


Baking Tip of the Week 

Weigh That Batter!

One of the benefits of weighing your completed cake batter, bread, cookie, or pie dough is to see if maybe you forgot an ingredient. Prior to working with Rose, I made a glorious 10 inch round pumpkin cheesecake for the family Thanksgiving: glorious until I tasted it and realized that only someone, being me, would be eating it, since I forgot to include the sugar.

Virtually all of our baking kitchen recipe sheets have the total of the ingredients written above their charts. We also start a recipe with a mise en place (set up for ingredients), in which we stage the ingredients on our counter top before starting the recipe’s instructions.

Our example here is for our English Dried Fruit Cake from The Baking Bible, in which the ingredients add up to 1854 grams. Prior to filling the cake pan, we ‘tared’ out the pan’s weight. Our cake batter weighed in at 1837.7 grams, which allows for a small percentage of loss from batter still clinging to the beater and bowl. So we knew we could pop it into the oven with total confidence.

Depending on the recipe, you may be able to mix in a missing ingredient. (Hopefully the discrepancy amount will flag an ingredient’s amount.) Or you can make the choice to bake it and cross your fingers, OR toss it out and start over. 

 

Previous Baking Tips 

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