I'm Awed and Humbled
Jan 14, 2006 | From the kitchen of Rose
HEIDI COMMENT
I'd like to thank you for publishing The Cake Bible.
As someone who always loved baking but never went to culinary school, I read many highly rated cookbooks but grew increasingly frustrated when recipes were excellent (or not) but failed to explain what was going on. Your book answered so many questions! You should have seen me devour it from beginning to end so many years ago.
Here is what I've done since then:http://www.mirabellecatering.com/
That is your lemon curd in those pictures, your genoise, your mousseline, your ladyfingers, your meringue swans, your pistachio marzipan (heavenly!), your raspberry sauce (ditto), your chocolate leaves, etc etc etc.
Though I certainly reference other books now as well (I'm sure you recognize some of Alice Medrich's creations, and Martha's) and sometimes use their recipes, the vast bulk of what I do is still from your book (second volume - the spines break in no time!) And I would not approach those other sources with the same confidence, had I not absorbed such a basic understanding from you.
I'll have plenty of questions to send in the future, since discovering this blog, but for now just wanted to say thank-you with all my heart.
ROSE REPLY
this has to be among the most validating letters i've ever received. and encourages me all the more as i submerge deeper and deeper into my first new cake book since the cake bible so many years ago. your work is exquisite and i've put in a link so everyone can see it. if i can take any credit for making your imaginative artistry more delicious i'm very proud indeed. and icing on the cake is that you acknowledged the empowerment of information and how it makes it possible to absorb so much more when you have a base of understanding. it is a life-long process and an undying thrill.
thank you heidi!
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rose Levy Beranbaum in reply to comment from Carol
05/15/2013 01:05 PM
carol, my babka will be in my upcoming book "the baking bible." i would urge you to try the kulgehopf in "the bread bible." it's very similar and absolutely delicious!
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Carol
05/15/2013 12:28 PM
Rose, would you please let me know which of your cookbooks has the recipe for Babka. I am in the process of trying each and every recipe I can get my hands on, and stumbled on yours, which is in cake form. Would love to try it. Thanking you in advance.
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Rose Levy Beranbaum in reply to comment from Bill
09/25/2010 09:42 AM
actually, i find that in most cases that good home baking is better than baking produced in quantity.
can't wait to hear which bakery! of course i will keep it confidential.
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Bill
09/24/2010 08:06 AM
Rose,
Why be humble? Enjoy the compliment. On Monday I'll tell you which bakery it is...I would, like I said, prefer not to post the name, especially since they have been family friends for about 60 years. It was the sour cream coffee cake/crumb cake and the chocolate oblivion. I didn't bring a frosted cake because I knew that there would be lots of layer cakes (that's the sort of thing this bakery does, and I knew they were going to be there).
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Rose Levy Beranbaum in reply to comment from Bill
09/23/2010 08:52 PM
bill, i'm trying to be humble about this!
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Julie in reply to comment from Bill
09/23/2010 01:46 PM
Oh Bill, what a great story! I'm with you, Cake Bible and RHC cakes are better than anything else out there!
Which cakes/frostings did you make?
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Bill
09/23/2010 01:04 PM
Rose:
I didn't know where best to post this...but I wanted to share this with you and with the readers. I was recently at a gathering...lots of people, lots of food brought by various people. I arrived with two cakes (your recipes, of course). There was a family at this gathering who owns a very very successful bakery chain in New York City. My family has known them for many many years...my Mom grew up with the wife, The husband is the brother of my next door neighbor for 30 years...we go way way back. This Bakery Chain (I prefer not to give the name) is the sort of place that has multiple locations in Manhattan, is quite expensive, and always has a line. (I quite frankly have never seen the appeal) All of this food was put out on buffet tables...and when it came to desserts...your cakes (my cakes, so to speak) disappeared. Everyone was raving about them. No one touched the cakes from the bakery. The owner of this bakery chain tasted your crumb cake, looked at me and said (jokingly) I should offer you a job. Thanks again for your amazing recipes.
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Ruth
07/23/2006 03:56 PM
Oh my G_d Heidi. I just looked at your site. Your work is esthetically far superior to that produced by many bakers with degrees from well known schools. And I bet it tastes as good as it looks!
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Renee Gleason
01/15/2006 11:47 AM
Heidi,
Thanks so much for sharing your story. As an amateur baker who LOVES baking and hopes to make a career out of it, I am inspired by the beautiful work you do without any formal training. You have removed the doubt in my mind that only truly great work can come from highly trained pastry chefs. Bravo to you for the diligence and perserverance to educate yourself and I wish you continued success with your business. You are truly gifted.
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