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

Watch the Baking Bible
Come Alive
BEN FINK

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

Check out my new creations




Rose's 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
See Tour Dates

Current Announcements

My book event for "The Baking Bible," with Lucinda Scala Quinn, at the 92nd Street Y, New York City is this Thursday, December 4th from 12:00 to 2:00. Books will be available for sale or bring your copy. Click on "See Tour Dates" to sign up.

Rose's Favorite Flaky & Tender Pie Crust

Nov 28, 2014 | From the kitchen of Rose in Dough

This recipe will be enough for a single crust for the standard pie plate, Rose's Perfect Pie Plate, and for a deep dish pie plate.

INGREDIENTS

MEASUREMENTS

WEIGHT

cold

volume

ounces

grams

frozen unsalted butter, 1/2 inch cubes

8 tablespoons

4 ounces

113 grams

pastry flour (or bleached all purpose flour*)

1-1/3 cups + 4 teaspoon (or 1-1/3 cups)

6.5 ounces

184 grams

sea salt

1/8 teaspoon

-

-

baking powder (preferably Rumford or another non-aluminum variety)

1/8 teaspoon

-

-

cream cheese, cut into 4 pieces and chilled

1-3 ounce package

3 ounces

85 grams

heavy cream

2 tablespoons

-

-

cider vinegar

2 teaspoons

-

-

Food Processor Method

1) Process flour, salt, and baking powder to blend.
2) Add cream cheese and process until coarse.
3) Add butter cubes and pulse until peanut size.
4) Add cream and vinegar and pulse until butter is the size of small peas.
5) Scrape dough onto a lightly floured work surface. Use latex gloves or cover hands with plastic bags and press dough until it holds together in one smooth flat disc.
6) Wrap, and refrigerate 45 minutes before rolling.

Notes: Baking powder containing aluminum has a bitter flavor. Most health food stores and many supermarkets carry the calcium variety.You can eliminate the baking powder and double the salt but the crust will be less tender.

*If not using pastry flour to achieve the same tenderness use 2/3 bleached all-purpose flour and 1/3 cake flour
Note: I like to roll my pie crusts no thicker than 1/8 inch and preferably between 1/16 and 1/8 inch thick. This is my posting on the Rose's Perfect Pie Plate.

Edible Radio Podcast for The Baking Bible

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

height_360_width_640_overlay_Edible_Radio_Logo_1400x1400_RBG-2.jpg

Kitchen Workshop host Mary Reilly, editor and publisher of Edible Pioneer Valley Radio, was a delight to meet over a phone interview. Click here to listen to an informative and dynamic discussion about the Baking Bible, recommendations and tips for holiday baking, and for one of my top favorite recipes from the book: The Chocolate Hazelnut Mousse Tart.

Judging a Pie Contest at Gramercy Tavern NYC 11-25-14

Nov 27, 2014 | From the kitchen of Rose in Photos

GramercyPieContest.jpg

Talk about fun: 17 pies to taste, all made by the delightful staff at Gramercy Tavern and orchestrated by pastry chef Miro. More details to come!

HAPPY THANKSGIVING!!! may your pies be wonderful.

Bakepedia Launches a Weekly Baking Segment on The Better Show TV

Nov 26, 2014 | From the kitchen of Rose in Epicurious

JD-and-Dede-at-better.jpg

My dear friend and esteemed colleague Dédé Wilson of Bakepedia now has a nationally syndicated weekly show on baking and desserts. Check it out here!

My Very Best Apple Pie

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

Beranbaum_Aple_Pie_FW.jpg

I just saw this very special writeup of The Baking Bible, in "The Jewish Weekly," by Helen Chernikoff, which includes not only a little story about my heritage and inauspicious beginnings as a "food critic," but also the recipe for my new and best apple pie. If you don't have the book and are still thinking about what to make for Thanksgiving, here it is!

More Fun Baking Bible Reviews

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

Here are links to reviews by some of my favorite colleagues, friends, and now new friends. Each comes from an entirely unique perspective. They are listed in order of their appearance.

St. Louis Post Dispatch

Lisa Yockelson

NYU Alumni Connect

Diane Boat for Eat Drink Films

Now a Jersey Girl!

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

Thumbnail image for bakingbibleNJMonthly.jpg

After a near life-time as a New Yorker, I have been a New Jersey resident for well-over a year now, and loving it. Here is a wonderfully informative profile on me and my new book The Baking Bible in the current issue of New Jersey Monthly Magazine. One of my favorite parts is the title "Rose Knows." This was the title of my bi-monthly on-line column for Food Arts Magazine which, sadly, is no longer in print. But now the title lives on.

Monkey Dunkey Bread Lesson

Nov 15, 2014 | From the kitchen of Rose in Special Stories 2014

MonkeyA.jpg

I consider baking to be one of the best lessons to teach children because it includes science, art, match, logic, and patience. I have been visiting the Wachter boys once a year for the past 12 years teaching them how to bake. And this year, by special invitation of Max, Elliott joined me.

It all began when the eldest, August, was only 3 years old and my dear friend and colleague, Elizabeth Karmel, bought him my cookie book and invited me to give him a cookie lesson. As the years went by two more brothers arrived and started to participate. For this most recent class in August, to my delight, their mother Mary Pat chose the Monkey Dunkey Bread from the new book The Baking BIble. Not only is it absolutely delicious, I knew that the boys would have great fun adding the chocolate pearls to the dough and rolling them into balls.

This is the first time that August, my right hand man is towering above me!

1.jpg

This year Max, the youngest, was old enough to become a full participant.


MONKEY.jpg

The chocolate filled dough balls, coated with the caramel drizzle glaze.

I wrote down a few comments from the boys which I most treasure. One was when August said about the chocolate bug cakes: "I knew they would look good but I never had any idea that they would taste so good, this chocolate cake is stupendous!" He also said he was going to make the cakes again by himself. Nothing could have done more to make me feel the class had been a success!

The other comment was from middle son Zander: "I want the stadium cake to be my birthday cake this year." By the way, the only other time he said this was for this year's Monkey Dunkey Bread!

Here are some photos of lessons from years past to show how the boys and the baking lessons evolved:

Continue reading "Monkey Dunkey Bread Lesson" »

Conversations with Dédé: The Golden Chiffon

Nov 11, 2014 | From the kitchen of Rose in Epicurious

The Renée Fleming Golden Chiffon

Golden_Chiffon.jpg

Dédé has written another engaging story about the cake from The Baking Bible which I dedicated to the glorious opera singer Renée Fleming. Click on this link for the story and also the recipe.

Renée Fleming just sent Woody and me each a disc of her latest release Christmas in New York along with a lovely note.

IMG_7369.jpg

Publisher's Weekly Radio Podcast

Nov 10, 2014 | From the kitchen of Rose in Epicurious

Baking Bible Sal.png

Thursday of last week I had a great time doing an interview on radio with my dear friend Nancy Weber's daughter Rose Fox and Co-host Mark Rotello. Click on this link. I hope you enjoy listening as much as I did participating.

EMAIL NEWSLETTER

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

DATE ARCHIVE

Featured on finecooking.com