Rose Levy Beranbaum
"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.
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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.
Our Blogs Current Postings
We are frequently asked what baking recipes we have that are gluten free. On our Recipe page, we have a portal to a listing of over 70 gluten free recipes in Rose's books, from flourless cakes to toffee to chocolate cream pie to ice creams.
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!
For more information and to join the group if you haven’t already, click on the link:
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
If Your Brown Sugar Hardens
After we open a bag of brown sugar, we transfer the sugar into Ball jars or other airtight containers. Over time, even in an airtight container, brown sugar can harden and/or start to turn white (as the sugar dries, some of the molasses separates. Creating a humid environment will allow the brown sugar to rehydrate to become pliable and brown.
1. Break up the brown sugar as much as possible.
2. Choose a small cup/container that can sit on top of the sugar, while leaving a half-inch or more space between its rim and the container’s cover. (You can also make a ‘cup’ with aluminum foil.)
3. Crumple up a small piece of paper towel and saturate it with water. Set it in the cup.
4. Set the cup on top of the sugar, where it will not tip over.
5. Re-attach the sugar container’s cover.
Allow the brown sugar to hydrate for several hours, and remove the cup.
If necessary, remoisten the paper towel and continue rehydrating the sugar.
Previous Baking Tips
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Past Weekly Tips Listings
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