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Books That Have My Recipes
i'll update this blog entry with the current list of books that have recipes that i've written
REVISION: I have updated "The Cake Bible" for the first time since its publication almost 17 years ago. The update includes new chocolate information, the new types of yeast, and new sources for ingredients and equipment. Look for copies that indicate the revision on the cover.
"Mom's Secret Recipe File," pub date Mother's Day 2004, contributed 3 recipes
Fine Cooking Magazine issue 65, June/July 2004 "How to Make a Lattice Pie (with a wonderful new flaky, tender, and delicious pie crust and step-by-step photos on the making of the lattice so that even someone who has never made one before will see how easy it is)
"What Do Women Really Want: vol.1 Chocolate," by Donna Barstow, pub date May 2004, contributed the foreword.
"Food & Wine An Entire Year of Recipes 2004," page 333, contributed Christmas Sugar Cookies from "Rose's Christmas Cookies."
Food & Wine "Best of the Best the best recipes from the 25 best cookbooks of the year," pages 56 through 67 (from "The Bread Bible.")
"On Cooking a Textbook of Culinary Fundamentals, Fourth Edition, Pearson Prentice Hall, page 1078, excerpt from "The Cake Bble.
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Comments
Would the bride settle for a genoise? It is lighter than a butter cake.
Reply to this Posted by: Rozanne | April 28, 2008 7:12 PM #
making a wedding cake. bride wants yellow cake, strawb buttercream filling and milk choc frosting. how do i make this work without using butter everything? will the milk choc buttercream do well as frosting? i'm not sure how to balance the denseness of it all. any way to lighten it up a bit?
Reply to this Posted by: sondra | April 28, 2008 4:52 PM #
making a wedding cake. bride wants yellow cake, strawb buttercream filling and milk choc frosting. how do i make this work without using butter everything? will the milk choc buttercream do well as frosting? i'm not sure how to balance the denseness of it all. any way to lighten it up a bit?
Reply to this Posted by: sandy | April 28, 2008 4:51 PM #
No, I'm in VA now, but my father is still in NY. I've found something similar from the UK called a curly wirly bar.
Reply to this Posted by: Patrincia | November 9, 2007 5:58 PM #
Actually...there is a candy store on the lower east side that specializes in vintage candy that is still produced in small quantities... I'm not sure exactly where it is...but I'm fairly certain that they have the marathon bar. Are you still in NY?
Reply to this Posted by: Bill | November 9, 2007 5:54 PM #
Yep, just like glass :). We may never see them again (just like the marathon bar).
Reply to this Posted by: Patrincia | November 9, 2007 5:49 PM #
Yes Yes Yes...I grew up in Brooklyn. Were they a local New York thing? I don't know. I've tried on line...at vintage candy sites...to see if they are still made...but no luck. They were very hard...and very smooth...almost like glass...but yes...three dimensional and fairly large. Thanks for sharing the memory. Baking apple pie tomorrow...going home now to assemble the crust. Have a good weekend all!
Reply to this Posted by: Bill | November 9, 2007 5:25 PM #
They were 3 dimensional in shape, and although they came in different flavors, they all had an overall amber-ish kind of color.
Reply to this Posted by: Patrincia | November 9, 2007 5:06 PM #
I remember them well - they were as hard as a rock, and I remember them being to big to fit in my mouth. I grew up in Queens.
Reply to this Posted by: Patrincia | November 9, 2007 4:56 PM #
You are the only person I have ever met, other than my mother...who remembers them. I loved them. I was very close to my grandmother...she died about 2 years ago at 96 years old...and when ever I taste lyles syrup, it reminds me of those lollypops and my grandma...
Reply to this Posted by: Bill | November 9, 2007 4:03 PM #
Bill... you are bringing back memories that I thought were long forgotten :).
Oh how I remember those little red clips, and sometimes they were closed with a piece of red packing tape that was folded over onto itself (with the zig-zag edge) - either way, they were next to impossible for little fingers to get open.
Reply to this Posted by: Patrincia | November 9, 2007 3:06 PM #
Patrincia:
There was this one brand of animal shaped lollypops that came in a clear plastic bag. The bag was closed at the top with a red plastic locking device and they tasted exactly like Lyle's syrup. When I tasted the syrup for the first time it took my back to when I was about five years old. It is a rather unique flavor...and I loved those lollypops. I could always count on Grandma to have some in her purse....nothin like a grandma!
Reply to this Posted by: Bill | November 9, 2007 2:36 PM #
Oh yes, I remember those animal shaped lollipops!!!
Reply to this Posted by: Patrincia | November 9, 2007 2:07 PM #
Rose:
I agree...I never liked pecan pie...but my sister adores it. I made it for thanksgiving last year...using fancy shmancy brown sugar from the Island of Mauritius (spelling?) and Lyles syrup (which I got in my local Gristides...right on the corner ) - I and everyone else loved it! Itis amazing. I once posted a message regarding Lyles syrup reminding me in flavor of lollypops that my grandmother used to buy...in animal shapes...anyone else remember them?
Reply to this Posted by: Bill | November 9, 2007 2:04 PM #
FYI - I have found Lyle's Golden Syrup at Safeway Grocery Store. I can't wait to try the pecan pie this Thanksgiving. Rose's Peacan Pie recipe, and others, are available Lyle's website.
Reply to this Posted by: Patrincia | November 9, 2007 8:41 AM #
thanks for the vote of confidence marilyn and i'm so glad it didn't disappoint!!!
Reply to this Posted by: Rose Levy Beranbaum | August 10, 2006 8:04 AM #
"...major life altering treat!" Pretty strong language, that is. So of course I had to take up the challenge. I just happened to have some pecans on hand. (I soak them in salt water and then dry them out again to make them crispy and take away their slight bitterness)
I took another run at your cream cheese pie crust and it worked like a charm. I feel like an instant expert after 40 years of trying. The pie is indeed delicious. I have had to completely revise my opinion of pecan pie--it's easy, too. Life altering? Certainly for my friends and family, who will eat much more and better pie from now on.
Thanks, Marilyn
Reply to this Posted by: Marilyn Leahy | August 9, 2006 11:49 PM #
i can't think of an instance where i don't prefer the flavor of golden syrup to corn syrup.if you've never made my pecan pie from the pie and pastry bible using golden syrup you are in for a major life altering treat!
Reply to this Posted by: Rose Levy Beranbaum | August 7, 2006 5:10 PM #
I gather from comments elsewhere on this blog that you now use golden syrup in place of corn syrup for your buttercreams, or at least for your buttercream kits. Care to elaborate?
Marilyn
Reply to this Posted by: Marilyn Leahy | August 6, 2006 9:21 PM #
What a lovely idea. I feel that way too, but would never dare to admit it. I am so impressed that Paul takes the message to the power center. I will cherish that thought as I cook from now on.
Reply to this Posted by: Marilyn Leahy | August 6, 2006 8:58 PM #
mmmm marilyn--thank makes me feel very good indeed. (and precisely my philosophy)
i once had the audacity to confess to paul prudhomme (as we were talking about our love of good food in general) that i felt if people were to eat once in a while what i enjoy every day of my life there'd be no wars or discord. to my delight he not only agreed but added that he goes to washington on a regular basis delivering this message to the whitehouse! not only is paul a wonderful brilliant cook, he is also an incredible beautiful person.
Reply to this Posted by: Rose Levy Beranbaum | August 6, 2006 5:33 PM #
Thanks for the input Rose, but I opted for your version instead, just increased the quantity for four layers.
My kids love your recipes and like to share my cakes with their friends. It is interesting to watch them cause so many of them have never tasted a real scratch cake. They have never seen real gingerbreak cake or a pineapple upsidedown cake. They begin by taking in a big bite and eating quickly, then suddenly slow down and begin to really savor what they are eating. I think that if all treats were as complex and satisfying as yours people would eat a lot less junk food.
Reply to this Posted by: Marilyn Leahy | August 6, 2006 4:32 PM #
thanks marilyn--she she credited me in the article i compared it to my mousseline and seem to remember it had much more sugar. i also tried making the syrup and taking the temperature and it was a lot hotter than i bring a syrup for italian meringue or mousseline so decided against going any further with it as when i've accidentally brought the syrup up too hot the buttercream does not have a thick enough texture.
Reply to this Posted by: Rose Levy Beranbaum | August 6, 2006 8:48 AM #
A recent issue of Fine Cooking has a recipe by Katherine Eastman Seeley for a buttercream that uses a syrup made of sugar and corn syrup, but then pours it into a bowl of meringue, like an italian meringue. I am trying it tonite, but you might like to try it for your book, and compare it to egg yolk buttercream for us?
The reference was Fine Cooking #78. There is a helpful (short) video clip of the technique on their website.
Still cool in the far north.
Marilyn
Reply to this Posted by: Marilyn Leahy | August 5, 2006 9:08 PM #
yikes! this chocolate percentage and new types of chocolates with varying percentages is a nightmare! 99% bittersweet is 1% away from bitter or UNsweetened chocolate! you are using almost double the cocoa mass called for. most people when they specify bittersweet are referring to chocolate with around 56 to 61% cooca solids though these days food writers tend to specify percentages just to be safe. this would explain everything, i.e. why the buttercream was so firm and not sweet enough as well!
Reply to this Posted by: Rose Levy Beranbaum | March 2, 2006 2:53 PM #
Thank you Rose, for the website information. The milk chocolate buttercream is on page 250 of the Cake Bible and calls for a pound of milk chocolate and a half of a pound of bittersweet. I weighed the chocolates both times that I made the frosting. The label on the bittersweet stated 99%. I can enter this in one session because the cream cheese brownies with chocolate crumb frosting which came out of the oven an hour ago must chill before slicing... Best wishes. GG
Reply to this Posted by: Gail Gray | March 2, 2006 2:41 PM #
regarding the dutched cocoa, check out green and black's web site.the cocoa is unsweetened and organic and is really terrific for baking. their chocolate is also excellent. I had to stop in the middle of this posting to grab a spoonful of chocolate pot de crème that I made for my up-coming book.I have a real problem: I can't seem to say or write the word chocolate without having a craving for it. But one spoonful did the trick. For now...!
Reply to this Posted by: Rose Levy Beranbaum | March 1, 2006 4:12 PM #
which milk chocolate butter cream did you make?
The main thing that I revised in the cake Bible was the recommendation for the type of chocolate based on percentage of cocoa mass.
Reply to this Posted by: Rose Levy Beranbaum | March 1, 2006 4:04 PM #
Hi Rose,
The blog is great and I'm learning good things on it. Will the revised Cake Bible answer a chocolate question like this: I made Milk Chocolate Buttercream twice using Calebaut milk chocolate and Scharffenberger extra bittersweet. It was delicious both times but it hardened and consequently cracked when I sliced the cakes. On the second occassion I sliced with a sharp knife heated in hot water. This helped with the cracking frosting but it took time to carefully slice(melt) while guests were waiting. I had refridgerated the cakes but they were brought to room temperature before slicing.
Also, I'm having a hard time finding a good dutched cocoa for baking. The sources on line appear to be drinking cocoas in small packages. I live in a rural area and there aren't a lot of upscale stores around. I'm interested in dark, full fat cocoas. Thanks again for keeping from scratch baking alive. GG
Reply to this Posted by: Gail Gray | February 28, 2006 8:43 AM #