Also in these Amazon stores:
Canada |
France |
Germany
Japan |
UK
Also in these Amazon stores:
Canada |
France |
Germany
Japan |
UK
Also in these Amazon stores:
Canada |
France |
Germany
Japan |
UK
Also in these Amazon stores:
Canada |
France |
Germany
Japan |
UK
Also in these Amazon stores:
Canada |
France |
Germany
Japan |
UK
Also in these Amazon stores:
Canada |
France |
Germany
Japan |
UK
Also in these Amazon stores:
Canada |
France |
Germany
Japan |
UK
« Weigh to Bake Revisited--The Perfect Scales | Main | Press Mentions »
Many people have asked where they can get this book, touted by Tina Ujlaki in Food and Wine Magazine (December 2003) as "...one of my all-time favorite holiday cookbooks."
Fortunately, Jessica's Biscuit carries it all year 'round.
Call 1-800-878-4264. The catalogue number is D612, price: $19.60
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Comments
Thank you for answering my question Rose. You're the best!
Reply to this Posted by: Rozanne | May 17, 2008 10:51 AM #
you're right--i've been buried. but i do want to tell you that they are very fragile and i hate to change that texture for the exact reasons you mentioned--thank you! now for the remaining 199 postings since march 12!
Reply to this Posted by: Rose Levy Beranbaum | May 16, 2008 4:55 PM #
Rose, when you have a moment (which I'm sure is never these days) could you please answer a question for me? I made biscotti yesterday (from the Christmas cookie book). It was a bit of a challenge to slice it b/c it was very "crumbly" making it fragile and difficult to handle. I managed to do it however and only broke about 5 of them. Is it supposed to be this fragile or did I do something wrong? This is the first time I made biscotti b/c I am not a big fan of it - too brittle as you said. When I read your recipe though and you said it was not brittle I decided to make it. We loved it. The best biscotti I have tasted! I liked the orange flavour and the hint of almond extract. A perfect marriage....
Reply to this Posted by: Rozanne | March 12, 2008 9:02 PM #
Late to the party, but I've made cupcakes from the White Chocolate Whisper Cake in The Cake Bible. Divine!
--Sheila
Reply to this Posted by: Sheila | March 1, 2008 9:35 PM #
tyler, the white cake (made with all egg whites will make a great cupcake).
dragon, i'll have to work on those recipes for my next book! thanks for the suggestion.
Reply to this Posted by: Rose Levy Beranbaum | May 31, 2007 9:04 PM #
I'd like to have recipes for cookies like the vanilla wafers and thin chocolate cookies that you suggest crumbling for pie crusts. I don't like all the industrial cooking additives in the commercial products. I do have a recipe for graham crackers, but what about the vanilla and chocolate
cookies? Thanks for your help.
Reply to this Posted by: dragon | May 30, 2007 12:12 AM #
And what about a vanilla cake?
Reply to this Posted by: Tyler | May 29, 2007 6:26 PM #
it's my fav. chocolate cake too!
Reply to this Posted by: Rose Levy Beranbaum | May 29, 2007 7:42 AM #
Yes! Those were the only one's i ever made into cupcakes, which is why i asked! Thats good, maybe ill stick to that recipe!
Reply to this Posted by: Tyler | May 29, 2007 6:11 AM #
Tyler,
I'm sure Rose will have a good suggestion for you, but I have to add that I made Chocolate Domingo cupcakes earlier this year, and they were probably the best I have ever had--no icing needed.
Reply to this Posted by: Matthew | May 28, 2007 11:25 PM #
I have another question. If I made a your regular buttercream, would it be able to be kept out on a cake plate during the day without refrigeration? And what degrees does it stand up to without melting? Oh, and do you have a preference of your favorite chocolate and vanilla cake to bake into cupcakes?
Reply to this Posted by: Tyler | May 28, 2007 9:20 PM #
yes, fine to use the royal icing on the baked cookies. i don't know how to answer your first question as obviously with all the ingredients different it is no longer the same.
Reply to this Posted by: Rose Levy Beranbaum | May 28, 2007 9:14 PM #
I have a question about your sugar cookie recipe. Is it the same as your stained glass ones, except with different ingredients, cooking times, and thickness? And, the royal icing recipe in the cake bible; is that alright to use to ice the cookies?
Reply to this Posted by: Tyler | May 28, 2007 9:11 PM #
debi, in my book i give mixer and food processor methods and honestly i prefer food processor because it's so quick and easy.
Reply to this Posted by: Rose Levy Beranbaum | January 17, 2007 10:28 PM #
sorry ed i meant cloth not clothes!
Reply to this Posted by: Rose Levy Beranbaum | January 17, 2007 10:27 PM #
as i mentioned in the book the clothes is a necessity! (you'll be pleasantly amazed)
Reply to this Posted by: Rose Levy Beranbaum | January 17, 2007 7:00 PM #
I rely heavily on recipes from your Rose's Christmas Cookies for my annual cookie baskets for family and friends. I'm having trouble rolling the Moravian Spice Cookie dough as thin as the commercial versions I've eaten. I was rolling with a wooden rolling pin on a flour-dusted marble surface. Once it got to a certain thickness, it seemed to resist rolling any thinner. Would a cloth-lined rolling pin and a cloth work surface make a significant difference in how thin I can roll the dough?
Reply to this Posted by: Ed | January 17, 2007 6:47 PM #
Do you have sugar cookie helpful hints for using an electric mixer. In the past I mixed by hand and the cookies were moist and fluffy. Now I'm older and need the help of a Kitchen Aid mixer. I have tried adjusting my recipe, but could use some advice or a brand new recipe for mixer method sugar cookies.
thanks
Reply to this Posted by: Debi | January 16, 2007 1:05 PM #