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

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Gallery of Experiences & Cooking

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

Books I Recommend & Use

Over the years, I have accumulated over 1500 cookbooks. 

Click on the page link below to see my recommendations. 

 

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 Blogs Current Postings

Sweets & Sips 2nd Annual Event at Gramercy Tavern

Beer Braised Beef Short Ribs

Current Announcement

We are now more MOBILE FRIENDLY! Our apologies for not previously knowing about a setting to switch for our mobile's appearance.

Horizontal (upright) & Vertical (sideways)
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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.

Food52's Baking Club's Bonus Book  

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

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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

Strip Your Toasted Walnuts

Lightly toasting nuts will bring out their flavor and, in the case of walnuts, help to loosen their bitter skins for easily removing as much as you can.

Here is the technique.

1. After toasting the walnuts, turn the walnuts onto a dish towel.

2. Roll and rub them around to loosen the skins.

3. As you coarsely break the nuts, discard any loose skins.

4. use your finger tips, tip of a knife, or tip of a wooden skewer to pick off as much of the attached skins as possible.

Toasting and removing most of the skins and tiny specks of walnuts for 100 grams of walnuts can remove around 5 grams as shown below.

Previous Baking Tips

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