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
« The Bread Bible in Czech! | Main | Happy Hanukka CranApple Sauce »
it happens to everyone but is alway such a shock. my main computer just went out. it may not be resolved til the end of the week so i probably won't be answering questions until then except intermittently. will post the no knead bread diary as soon as i'm back in action.
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thank you louise--i am familiar with it but don't use it for the very reason. i also wouldn't want ppl to use this system for my recipes because you can't just increase and decrease without adjusting leavening and pan size so it's not really useful. but my charts are easy to copy when they are posted on this blog so not a major problem.
Reply to this Posted by: Rose Levy Beranbaum | January 2, 2008 1:48 PM #
Rose - are you familiar with the recipe software program named Mastercook by Valuesoft? Many of my friends use the program and I would be lost without it. It is a fantastic way to keep recipes on the computer - it tells you the nutrional value- it automatically adjusts when you change servings or size - easy to copy into an email etc. But the very best thing about the program is you can automatically import recipes from the internet into the program. You highlight the portion of the internet recipe - for example ingredients - and then click on the mastercook link that says ingredients - and voila la - it is in the program! I explain this because it does not work well with your recipes on the internet because you show volume, ounces and grams - and they only have one column for the amount of the ingredient - but I wonder if it would be worth your while to contact the company and see if you could become compatiable. thanks, Louise
Reply to this Posted by: Louise | January 2, 2008 8:31 AM #
Dear Rose, I did make our Thanksgiving apple pie with the gingersnap crumbs on the bottom crust and it was wonderful. Thank you.
Happy New Year!
Mary Lou
Reply to this Posted by: Mary Lou O'Brien | December 31, 2006 1:51 PM #
oh yes! i have been so outraged over the years. i was actually lied to about the xmas cookie book--they said four color books are always stitched. i HAVE changed publishers and am now with wiley doing a four color huge cake book that will be stitched. it's even in my contract. and the bread bible is stitched too. this has become my deal breaker issue.
thank you for your added support!
Reply to this Posted by: Rose Levy Beranbaum | December 30, 2006 6:52 PM #
Rose, I love your genious regarding baking! I have all of your cookbooks and have had great success with all of the recipies. With that I need to say please get a new publisher. My cookie book bindings are falling apart and it is not due to my misuse. Just a word to the wise.
Thank you,
Ken Morel
Reply to this Posted by: Ken Morel | December 30, 2006 2:39 PM #
computer will be spending the weekend in bklyn undergoing an overhaul!
re shipping bagels--dry ice would be ideal bc bagels freeze perfectly. alternatively, fed ex next day air!
Reply to this Posted by: Rose Levy Beranbaum | December 15, 2006 10:34 AM #
Hello Rose;
I absolutely love your bagel recipe from TBB, and want to make some to ship to a New York native living in Seattle. Do you have any advice for shipping them?
Thanks in advance, hope your computer problems are fixed soon!
Reply to this Posted by: Bill Gilliland | December 15, 2006 9:40 AM #
it's easy as pie! fill each pan with water to determine the volume. then divide the larger volume by the smaller and that will be the number by which you have to multiply all the ingredients.
Reply to this Posted by: Rose Levy Beranbaum | December 14, 2006 10:36 AM #
I have a nice chocolate chess pie recipe, but it's for a 9-inch pie plate and I really prefer to use a 10-inch pie plate because I think the presentation is more dramatic. Nevertheless, I need to know how to increase the recipe. I thought about just doubling it and saving the remainder for something else later, but I always end up throwing things like that away. I recently purchased the Pie and Pastry Bible hoping it would give a hint as to this rare equation, and if it does, it eludes me. Hints?
Reply to this Posted by: Stephanie Coker | December 14, 2006 10:34 AM #
there really is no substitute other than candied orange peel! i should think either would be a supermarket item especially this time of year. if not, why don't you go to your fav. local bakery and ask them to sell you some. i'd be amazed if they didn't have it!
Reply to this Posted by: Rose Levy Beranbaum | December 14, 2006 9:42 AM #
Hello. I have a question about your Pfeffernusse recipe. I cannot find candied lemon peel anywhere in Charlotte NC - at least in the 6 different places I thought would have it(and btw I just listened to the replay of Charlotte talks on 12/13 - terrific show - sorry I could not call my question in). While it is too late to mail order this ingredient given my travel plans, can you suggest a substitute or a recipe so I can make it myself? My German grandmother used to make pfeffernusse, and I would like to make some this year for my family. Thank you, and thanks for the great cookbooks. I made the mahogany buttercrunch toffee last night with great results! Eileen
Reply to this Posted by: Eileen | December 13, 2006 9:21 PM #
I'm sorry to hear of your computer troubles Rose. On a better note, I got your book 'Rose's Christmas Cookies' and was pleased to see the Stained Glass Cookie recipe. And I finally know what sourballs are! They're from the same company that makes the old fashioned ribbon candy, correct? I cannot tell you how pleased I am to make them!
Tyler
Reply to this Posted by: Tyler | December 11, 2006 3:26 PM #