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

Rose's Alpha Bakers for the Bread Bible

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

Current Announcements

For a great tutorial, check out the Baking Bible Bake Along with ROSE'S ALPHA BAKERS. The link is on the left side of the blog. We will also be posting "OUT-BAKES" from the book, on this blog, including step-by step photos and other extras.

Baking Bible Out Bakes: Hammantaschen, page 384

Mar 1, 2015 | From the kitchen of Rose in OUT BAKES, BAKING BIBLE

You will love these Hammantaschen as they have a delicate and delicious crust.

Hamantaschen_5_portrait.jpg

Step-by Step Photos

Hamantaschen1_filling.jpg

THE POPPYSEED FILLING

Hamantaschen_2_filling_on_circles.jpg

FILLING THE CENTERS

Hamantaschen_3_formed.jpg

SHAPING

Hanantaschen_4_making_hats.jpg

RESHAPING DURING COOLING IF NECESSARY

Dallas Part 3 of 4: The Pirch Visit & The Rise Event

Feb 28, 2015 | From the kitchen of Rose in Baking Bible

938pirch.jpg

A sunny Sunday morning paved the way to meet Connie at the Pirch showrooms. We were awe struck by the latest in kitchen and bathroom technology and designs. A fully equipped, state of the art, coffee and tea bar staffed by a barista, offered us cappuccinos to enjoy as Connie escorted us from room to room. Pirch rotates one of the top-of-the-line ovens from a manufacturer every 90 days for her and her staff to test and make recommendations for the sales staff and their clients, who are invited to bring their own baked goods to test out in the ovens.

934oven.jpg

Along with showing us Miele, Gaggenau, Aga, Wolf, Thermador, and several other ranges, we got to see the latest grills, an in-wall rotisserie, a bread and pizza oven wall oven, and even a built-in computerized coffee maker for $12,000!

954evo.jpg

943pizza.jpg

961coffee.jpg

A huge show room was dedicated to showerheads with a shower enclosure that enables a client to try out by actually taking a shower.

948shower.jpg

Pirch also conducts top level cooking and baking classes free of charge. Today's class was on making éclairs and, to my delight, they were using and also selling my Pie and Pastry Bible.

965class.jpg

945chefs.jpg

Connie informed us that New Jersey's Paramus Garden State Plaza will be the next Pirch showroom, opening this March.

We returned to Zach's for a light lunch and conversation on different methods of tempering chocolate. The evening plan was to celebrate the successful events thanks to Zach's fastidiously detailed planning.

Then it was off to Rise Restaurant, this time for a talk and book signing. We were all seated on the patio and there were about 20 guests. Woody brought Pepparkackers from the book and Hedda served sparkling cider. We then headed back to Zach's to rest up for our grand diner finale at Knife.

RISE.jpg

Hector's Latest Take on My Cake--Gluten Free Génoise

Feb 27, 2015 | From the kitchen of Rose in Special Stories 2015

Hector_Posset.jpg

Last week, the Alpha Bakers made one of my favorite cakes from The Baking Bible, "the Lemon Posset," page 111. You can read about all of the results on their individual blogs if you click on Alpha Bakers Bake Along on the left side of this blog. It is fascinating to see all the different ways in which they used this ethereal cream that consists only of lemon, cream, and sugar. One person, Hanaa, even used it as a sort of tres leches by pouring it on top of the cake before it was set so that it saturated the cake.

Hector used the posset as a glaze on a génoise made with 100% cornstarch. The texture of the cake crumb looks exquisite and I look forward to trying it for taste and tenderness evaluation!

HectorPosset2.jpg

Here is Hector's description of what he did:

Reading all of Rose's 10 books, the Lemon Posset Shortcakes from The Baking Bible caught my interest. These are genoise little cakes topped with a light lemon curd. There are a few reasons for my choice.

First, I love making genoise, and knowing I learned how to use any
cake pan size and shape to bake genoise, I felt confident I can make it into an odd shaped cake. Also, one of the office staff is wheat intolerant, so checkmate... I decided on using my no-flour variation.

Secondly, the lemon posset was described as a lemon curd without eggs, so I felt for all the mothers whom ask me to make a cake without eggs because their kids are allergic to eggs. I feel so depressed to know
eggs is on the no-foods list. I tell those mothers, go somewhere
else, because eggs are fundamental in my recipes. I do feel terrible.
With the lemon posset, I could at least offer a filling or frosting
without eggs! I can offer a recipe of lemon curd without eggs with
the amazing lemon posset!

Thirdly, I knew making an odd shaped cake will leave me unsatisfied. So, I decided to make a giant cake batter,
sufficient for my client's odd shaped cake and for a bundt cake for
myself! I whipped a whopping 20 cup genoise cake batter, filling to
the rim my 7 quart spiral mixer. For a 10 cup genoise cake batter, a
5 quart mixer is sufficient.

I used Rose's Heavenly Cakes Genoise Rose recipe multiplied by 2, to make a 20 cup genoise cake batter. To make the cake wheat free,
substitute by weight the cake flour with cornstarch. With all cornstarch, the rise and grain are glorious. However, the texture is a little coarser such as there is a crunch when you bite on the cake. Everyone seems to like it, and describes it as a light and moist cake. It really is lighter than air. I describe my wheat free genoise as a
ladyfinger with buttery taste.

To determine how much lemon posset to make for a 20 cup genoise,
compare the amount of eggs used. I scaled up the lemon posset recipe
by 5 1/2 times. Also, and perhaps the best piece of information from
all my writing, is that I used a true old-fashioned heavy cream. It
just makes everything made with cream much more delicious and with an amazing thick consistency. To do this, replace 1/4 of the cream with
melted unsalted butter. I learned this from Cake Bible's Real Old Fashioned Whipped Cream recipe.

Bake the cake, cool it, moisten it with lemon syrup, chill it overnight, place the cake on a rack, pour the lemon posset like a glaze, collect what drips and pour again about 3 to 4 times until there is very little drippings.

Happiness is a New Bake Along!!!

Feb 26, 2015 | From the kitchen of Rose in Announcements

Bread Bible Cover.jpg

And this time the subject is bread. Here's what Alpha Baker par excellence Glori Berkel, who thought up this idea, posted on the home page of the Baking Bible blog.

Out of our love for baking bread, some of the Alpha Baker's who are participating in the Bake Along for Rose Levy Beranbaum's new book The Baking Bible decided to do another Bake Along for Rose's epic bread book, The Bread Bible. The book has been out for several years but it's my go to book when baking bread plus it's well written and easy to understand.

Note from Rose: The participants will be baking one recipe from the book once a month and will be posting photos and results on their blogs which will have links from the main Bread Bible blog. The portal is now on the home page of this blog just under the Baking Bible Bake Along.

Home Town Events: Baking Bible Tour part 12

Feb 25, 2015 | From the kitchen of Rose in Baking Bible

Image.jpg

Back home in northwestern New Jersey, half of our tour still to come with events throughout New Jersey, New York, and eastern Pennsylvania. This included several radio interviews such as the one with my long-time friend June LeBell pictured above.

First stop for a week of steady events was the Barnes & Noble in Somerville, New Jersey. A few years ago, we had stopped by the store on an impromptu visit and signed several of my books from the book shelves. The manager invited us back for a talk and book signing event when our book (which was still in the testing phase) would be released. We did the usual talk, Q & A, and book signing.

B&N.jpg

The following Monday afternoon was a return to our local WNTI public radio station's studios at Centenary College. My dearest high school classmate, June Lebell, who for most of her career was a major host on WQXR, now is the host for her June Lebell's Radio Show on WUSF, out of Sarasota, Florida.

Image_1.jpg

Radio DJ and WNTI's operations manager, John Del Re(aka Johnnie Dee), greeted us in his studio where he could setup the special connection for June to interview me.

IMG_7835.jpg

June and I had a blast, covering a wide variety of topics and, as usual, linking music with baking, which was especially appropriate because two of the cakes in "The Baking Bible" were dedicated to opera singers (Pavarotti and Fleming).

Two days later, it was off to New York City for a book conversation with Lucinda Scala Quinn at the 92nd Street Y. I grew up in this Y so it was a special treat to have my first lecture there be for this special book. Lucinda, who is one of the best moderators ever, began the discussion by asking me about the inpact of the Internet on the cooking and baking community. We then talked about my golden rules and tips for baking from the book.

IMG_7870.jpg

The 92nd Street Y lecture series attracts a wide variety of interesting people which led to a lively Q & A that followed the lecture. I was delighted that my editor Stephanie Fletcher and marketing manager Allison Renzulli attended the lecture and came up to say hi before we signed books.

IMG_7890.jpg

The following day it was back to WNTI for another radio interview accompanied by Elliott. This time, it was with WNTI's own host the effervescent Melanie "Dawnbird" Thiel for the taping of her Contours Show which airs on Sundays featuring repartee with various people of interest in the community. This invitation evolved from Woody having been a guest DJ on her morning music show. Elliott had always wanted to meet Mel, as he had heard her show many times. We had a delightful discussion of the book and of my baking philosophy, with Woody chiming in, contributing his perspective.

IMG_7893.jpg

We returned once again to WNTI for an interview with Evan Kleiman of Goodfood, out of KCRW, Los Angeles. I always look forward to talking with Evan and this time it was on one of my favorite subjects: baking equipment.

Evan.jpg

Jamila's Chocolate Pavarotti

Feb 23, 2015 | From the kitchen of Rose in Recipes

IMG_0925.JPG
Click on the image to get a spectacular full-size view!

This past week, the recipe of the week for the Alpha Bakers was The Chocolate Pavarotti with Wicked Good Ganache. This cake was not pictured in The Baking Bible, which made it great fun to see all the different decorating effects.You can check them out by clicking on the Alpha Baker's portal on the left side of the blog home page. The rendition above, however, was just sent to me by Dr. Jamila Javadova-Spitzberg, a professional organist who also, I just discovered, has a great talent as a baker and artist! She made this cake for her husband Blair's birthday. Brava Jamila!

And here is her review: Everyone agreed that the Pavarotti has a very distinct flavor unlike any chocolate cake we ever tried. It was smooth, yet textured. It slices very well, in one piece. Just enough amount of cayenne but not overpowering. Not too sweet and not too heavy either. People wondered if another layer of icing can be added into the middle to enforce the flavor? To me it's texture is reminiscent of Baroque instrumental or vocal music with clear execution and articulation.
It was a successful performance. Thank you Rose!

Baking Bible Out Bakes: Cake, Cookie, Bread, R & D

Feb 22, 2015 | From the kitchen of Rose in OUT BAKES, BAKING BIBLE

Marble_in_Reverse4_SLICE_glops_on_left_vs_bands_on_right.jpg

MARBLE IN REVERSE, FINE-TUNING THE DESIGN (page 49)

Rugelach.jpg

RUGELACH (page 379)

Rugelach_rolled.jpg

ROLLING THE RUGELACH

Babka_bread_vs_unbleached_flourl.jpg

BABKA FLOUR TEST (page 454)

Dallas Part 2 of 4: Chandler Roosevelt Lindsley Event

Feb 21, 2015 | From the kitchen of Rose in Baking Bible

889.jpg

Zach had hoped for us to meet pastry chef Andrea Meyer at the Chandler event but as Andrea had just opened her new patisserie, Bisous Bisous, a few days before so was unable to attend. Instead, Zach drove us over to meet her.

893.jpg

Andrea gave us a tour of her kitchen, where we met one of her assistants, Molly Wilkinson who was making a tray of macarrons. Molly had recently returned from studying at the Cordon Blue in Paris and we were charmed by her enthusiasm and love of baking. It turned out that coincidentally; Molly's mother was planning to attend the Chandler event. Andrea recounted how she and her husband had moved temporarily to California to do a stage at Bouchon Bakery in Napa, and we envied her the experience of working with Thomas Keller.

890.jpg

We then picked out a selection of Andrea's wonderful pastries to enjoy outside of her shop. Dallas is so lucky to have this exquisite place. The croissants were among the best I've ever experienced.

896.jpg

895.jpg

In the afternoon, we arrived at Chandler's where she and Hedda Gioia Dowd, co-owner of Rise restaurant, arranged trays of hors d'oeuvres and champagne for guests to enjoy on their arrival before the demo.

Chandler_1.1MG.jpg

897cheese.jpg

We were delighted finally to meet Joan Wade, who baked through Rose's Heavenly Cakes with the Heavenly Bakers; was part of the Beta Bakers testing team for The Baking Bible; and now is an Alpha Baker for our Baking Bible bake through group. Joan came all the way from Houston for both the Chandler Event and the Rise event the following day.

903.jpg

Orin Lagbas, who just joined the Alpha Bakers a few weeks ago, came to see us and brought her future mother-in-law as well.

912.jpg

To start the event, Zach asked each of the 23 people present to introduce ourselves and talk about our baking experience. We were charmed to discover that Chandler's daughter Chandler, who is a veterinarian, was part of our group. The only male presence other than Zach and Woody was the charming chef Cherif Brahmi, co-owner of Rise Restaurant. We then moved to kitchen for my demonstration on making the The Praline Meringue Ice Cream Sandwich Cookies and my tips on baking. I also gave the history of creating the Deep Passion Chocolate Cake and the Wicked Good Ganache as Zach and Woody served slices to the attendees. When the meringue cookies had cooled after baking, Woody mounded dulce de leche ice cream on each as a second treat for our appreciative guests.

The final act was signing all the books and enjoying more conversation.

BETTER.jpg
Connie Akins Mullins, chef and kitchen equipment consultant for Pirch's Dallas showroom, brought take home packages of her German Chocolate Cake. At the risk of sounding superlative about everything, please trust me when I say that this was the best I've ever tasted. Connie also encouraged us to come for a tour of her store the next day.

914connie.jpg

We signed everyone's book along with more stories and conversation with our many new friends. We asked Chandler to join us at Rise for dinner but she had eaten so much of the desserts she was no longer hungry!

Continue reading "Dallas Part 2 of 4: Chandler Roosevelt Lindsley Event" »

O My Mama O's

Feb 20, 2015 | From the kitchen of Rose in Recipes

KIMCHI.jpg

I just love the discovery of a terrific new taste sensation and Mama O's Premium Kimchi is IT!

It was introduced to me by Denise Mickelsen. I first met Denise when she was editing my story on lemon icebox cake for Fine Cooking Magazine and became reacquainted with her a few months ago in her role of acquiring editor at Craftsy (the wonderful on line series of "how to" classes in which I will happily soon be participating).

Denise is married to a chef (lucky her!) and both Denise and her husband Bill came up with some great ways to use this paste which consists of lime, garlic, ginger, chili pepper, and other ingredients. She suggested rubbing it into shrimp before sautéeing, warning me that a little goes a long way. It was a perfect synergy with the shrimp, not overwhelming but rather accentuating the shrimpy flavor. She also mentioned that she uses the paste as a umami packed condiment for dipping vegetables by adding a smidgen of the paste to mayonnaise and also uses the mayonnaise on sandwiches. I just tried it with cold sliced chicken breast. Yes!

I searched for the paste on Amazon and they have several other varieties from Mama O but not the paste so click on the Mama O link above and you will find it and may well wonder as I do how you ever lived without it.

Tom Douglas' Seattle Continues: Baking Bible Tour part 11

Feb 18, 2015 | From the kitchen of Rose in Baking Bible

Rose_in_Seattle.jpg

The evening began with my niece Monica Gibbs and her partner, Neil, taking us up to the Honore Artisan Bakery. We were told by several people that this was the place for the best Kouign Amann in the Seattle area. Woody had called in the morning to reserve 3 of them from pastry chef/owner Franz Gilbertson.

IMG_7817.jpg

We enjoyed his delicious Kouign Amanns along with an excellent cup of cappuccino (this IS a coffee town!). His Kouigns were lighter in texture and more thickly caramelized on the outside but less sugar on the inside than ours. They also had a touch of salt on the crust.

IMG_7816.jpg

IMG_7821.jpg

Chef Franz gave Woody a tour of his kitchen, where Woody got to see a pastry sheeter for the firsts time. A pastry sheeter is like a giant pasta roller. It is the most expensive piece of equipment in a bakery and is invaluable for quickly and evenly laminating the dough layers in the kouigns and other pastries.

IMG_7823.jpg

Continue reading "Tom Douglas' Seattle Continues: Baking Bible Tour part 11" »

EMAIL NEWSLETTER

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

DATE ARCHIVE

Featured on finecooking.com