Welcome to Real Baking with Rose, the personal blog of author Rose Levy Beranbaum.

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

Check out my new creations




Roses Alpha Bakers

RSS AND MORE



Get the blog delivered by email. Enter your address:

Eat your books
Previous Book

Roses' Cookbooks

The Baking Bible

The Baking Bible

Buy from Amazon: USA | Canada | France | Germany | UK

Buy from Barnes & Noble
Buy from IndieBound

Next Book

Book Tour Time

Oct 30, 2014 | From the kitchen of Rose in Announcements

Woody and I are about to embark on a book tour. The major part of the travel time will be from November 3 to November 23. To see if we will be in your city, please check APPEARANCES under Categories on the right side column of the home page.

We will try to answer questions from the road but will appreciate if you can chime in and answer from your own baking experience.

Hope to see you!

Rose & Woody

Thermowork's New Oven Thermometer Probe

Oct 29, 2014 | From the kitchen of Rose in Epicurious

Probe.jpg

chef_alarm.jpg

ThermoWorks Pro-Series High Temp Air Probe with Grate Clip for ChefAlarm and DOT

ChefAlarm by ThermoWorks - (Yellow)


For those of you who already have the Thermoworks Chef Alarm (which I use for grilling and oven roasting), you will be as delighted as I am that they have just come out with the "pro-series high temp air probe" and oven rack clip to hold it securely in place.

Oven temperature is the key to successful baking so I'm always on the look out for a truly reliable oven thermometer that does not require opening the oven door or peering into a spattered oven window to read the temperature. This is THE ONE!

Rose's Alpha Bakers Bake Along

Oct 28, 2014 | From the kitchen of Rose in Announcements

rose_alpha.jpg

Great News! The Bake Along portal is now on the home page, left sidebar of the blog, under "Featured Fans."

Marie Wolf, once again, is putting together her team of bakers, this time for the deliciously adventurous journey through The Baking Bible.

The Bake Along will begin on Monday, December 1 and your commitment will be for about two years, baking one recipe approximately once a week. Requirements are as follows:

having a copy of The Baking BIble
having your own blog Optional: a camera for taking photos to post on your blog Optional: a scale for weighing out ingredients

We are seeking several new members to join the already existing group from the prior book.


Members are asked not to post the exact amount of ingredients listed in the chart or exact instructional details. It is fine and actually it is encouraged, to show step-by-step photos and describe taste, texture, and any problems and/or successes you may have with any of the recipes. The reason for this is that the publisher, understandably, limits the number of recipes to appear on line and this is usually reserved for the press.

If you would like to see how it was done in the past click on "Heavenly Cake Bake Along" also under "Featured Fans."

Members will be on a first response basis to Marie Wolf at: mlwolf22@gmail.com

Happy Birthday Baking Bible

Oct 28, 2014 | From the kitchen of Rose in Epicurious

Baking_Bible.jpg

Yes! Today, at long last, we have arrived at the official publication date of The Baking Bible.

Dede Wilson has posted her clever, exacting, and articulate review, together with one of my favorite recipes from the book, on Bakepedia. This marks the final third and fourth posting that Dede has done on me and the book. Here is the link to the current ones.

Pastry Wands

Oct 25, 2014 | From the kitchen of Rose in Epicurious

pastry_wands.jpg

I didn't think I needed another piece of baking equipment but was just proven wrong with the arrival of these wooden 'wands,' designed for rolling pastry into perfectly even sheets.

The 'wands' are made from hard maple with a hole drilled into one end so that they can be hung from a hook. The set includes wands of the following sizes: 1/16"/1.6mm, 1/8"/3.18 mm, 3/16"/4.67 mm, and 1/4"/6.35 mm.

The dough is placed on the counter between two of the 'wands' and the rolling pin rides over the pastry until it is flattened to the thickness determined by the height of the 'wands' that serve as 'tracks' for the pin.

This system is far superior to that of rubber rings placed on the opposing ends of a rolling pin as they are a fixed size and the rubber rings become thinner when stretched over the pin.

They can be purchased from the manufacturer.

Another Book Review with Favorite Recipe Offered

Oct 24, 2014 | From the kitchen of Rose in Epicurious

Although an author never tires of reading the reviews of her or his book, at the risk that this just may not hold true for others, I am posting just one more review, partially because I love how it is written, but mostly because they are offering one of my top favorite recipes in the book: "The Heavenly Chocolate Mousse Cake." This is the one that Ben Fink, the photographer, and I, had the most trouble staying away from during the photo shoot last November. Check out Foodista.

Some of My Favorite Cookbooks

Oct 23, 2014 | From the kitchen of Rose in Epicurious

As posted on "Serious Eats."

A Miro(cle) New Pastry Chef at Gramercy Tavern in NYC

Oct 22, 2014 | From the kitchen of Rose in Epicurious

Chocolate1.jpg

Actually his name is Miroslav Uskokovic but everyone calls him Miro. I met him for the first time a few months ago when having lunch with my friend Marko, who introduced us, and was charmed both by him and by his exquisite desserts. So when my editor Stephanie, and marketing manager for the new book Allison, invited Woody and me to lunch before signing advance copies of the book at Houghton Mifflin Harcourt's nearby offices, Gramercy Tavern was my first choice. I've long been a fan of chef Michael Anthony so I knew that we would be in for a special treat. And we were far from disappointed.

Chef Anthony prepared many delicious courses which were not on the actual lunch menu and amazingly he presented a different dish for each of the four of us. Most memorable was the salmon, so lightly smoked the only way I found out it had been smoked at all was by asking the secret for its extraordinary moistness. We were too busy sampling everyone's food to stop and take more than a few photos but we made up for it when it came to dessert. After all, we were celebrating the birth of baking book and a new pastry chef at the restaurant. Kudos to Chef Anthony for making so many fabulous courses but somehow managing to keep them light enough to make room for a vast array of desserts!

Continue reading "A Miro(cle) New Pastry Chef at Gramercy Tavern in NYC" »

DId You Know?

Oct 18, 2014 | From the kitchen of Rose in Did You Know

Melting Chocolate Effortlessly

When melting a large block of dark chocolate, such as a 2-1/2 kilo/5.5 pound block, there's a much easier way to do it than chopping it first into small pieces with a chef's knife. The only draw back is that it will take several hours so I like to do it the night before. Simply place the chocolate in a pan and set it in an oven with a pilot light or oven light. Be sure to put a note on the oven door so that someone doesn't come along and turn up the oven! About four hours later the chocolate will have melted into an even liquid pool of shiny chocolate.

Chocolate should not exceed 122˚F/50˚C. At higher temperatures it will lose flavor. So be sure that your oven's pilot light does not register higher. This method works only for dark chocolate as chocolate containing milk solids requires frequent stirring to prevent seeding.

Tip for accentuating the flavor of chocolate:

Many ingredients enhance the flavor of chocolate. Coffee, raspberry, walnuts, for example, are known to be synergistic additions. But have you tried malt powder? Start by adding about 1.5% malt to the mixture. Ideally you should not be able to distinguish the flavor of malt but rather to achieve a more intense yet mellow chocolate flavor.

Conversations with Dede of Bakepedia Part 2 of 4

Oct 16, 2014 | From the kitchen of Rose in Epicurious

Here's the part where Dede asks Woody to "tell on me!"

EMAIL NEWSLETTER

Sign up for Rose's newsletter, a once-a-month mouthwatering treat!

DATE ARCHIVE

Featured on finecooking.com