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Update on the New Book!
i can't believe it--i'm actually ahead of schedule for the first time after 8 other books! i think it's because i have been loving working on this book such much i just can't stop into the wee hours of the morning. i finished the enormous ingredients and equipment chapter and now have only the special effects and chapter intros to do before handing it in.
but loving the recipes and information so much i've been agonizing over what the visual aspect of this four color book would be. the best news is that we've chosen a photographer whose work i have adored since i first say it in "artisan bread," and most recently in "chocolate chocolate." there are many talented photographer but Ben Fink has something that is a rare addition to talent. he has soul. when i first say his photographs i immediately saw the love for his subject through the lens. it was my dream to have a photographer who loved his work as much as i love mine.
so now i look forward to the next stage of book production: Editing and photography.
i had a teacher in high school (music and art) who had never been able to afford to hire an orchestra to play his compositions so had never actually heard them performed live until he came to teach. that's how i feel each time my books go into production. the photographs breath life into the recipes. and i am blessed with a publisher and editor who believe in me and this book enough to give it a full score production. stay tuned!
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agreed! the ganache glaze could work if it had more cream. you'd have to experiment (what fun!)
Reply to this Posted by: Rose Levy Beranbaum | July 15, 2007 11:35 AM #
Rozanne = Thanks so much for your substantiation of what I had guessed - that the syrup/fruit/liquer is better for genoise...the ganache glaze for butter cakes, and the name of Rose's reference in Helen's post 'The All-American Chocolate' on p.57. You are great! joan
Reply to this Posted by: Joan | July 14, 2007 11:01 PM #
Patrincia = Yes, I am aware of what rose says on 357, as well as 460. My comment was that I had found a 70cc since Hector and someone else had discussed it.
Also,
My question was re the ganache glaze syruping - Rose's blog post referred to 'her cake', I wanted to know to which cake she referred. One post spoke of this glaze syrup as working well with Chocolate fudge cake. I wanted to know whether it was suitable for genoise, or too heavy, ad a fruit syrup more appropriate. This ganache topic was discuss recently, but that aspect was not brought up.
Reply to this Posted by: Joan | July 14, 2007 10:50 PM #
Rose - My pleasure, I have a wonderful teacher! (you)
Reply to this Posted by: Patrincia | May 15, 2007 9:28 PM #
patrincia, what a blessing it is to come home at 10 p.m and find that you have answered a blog posting question so precisely (as usual) i have nothing to add except to thank you.it's so great i can go to bed with a clear conscience so that tomorrow i'll have an equally clear mind to absorb my lesson in how to edit my upcoming manuscript on computer with track changes.
thank you again.
and joan, baking is bliss...the more you do the more it all fits together and the better you get at it.
Reply to this Posted by: Rose Levy Beranbaum | May 15, 2007 9:04 PM #
Joan - The Cake Bible explains using a syringe on page 357. The syrups are described in detail too - just look in the index, or do a search on this site for more info on past discussions concerning syrups and syringes.
Reply to this Posted by: Patrincia | May 15, 2007 7:50 PM #
Dear Rose - I am thoroughly intrigued by your incredible work. Apparetly I am now meant to bake, after years of cooking. It just suddenly presented itself, and as they say "follow your bliss" - here I am tackling the ruffle cake.
My question is that I read on one of the blogs that you recommended using a syringe to moisten the layers of the genoise rather than a brush. I need some clarification of that, if you could. I can't figure out what kind of syringe to use, what size, and what to do with it? Also, is there a formula for hom much syrup you brush or syringe onto the layers? I can see how the cake could be either too moist or too dry. Thank you! Joan
Reply to this Posted by: Joan | May 15, 2007 7:21 PM #
thanks for the encouraging words anna!
hector i'm not sure how that could be arranged (first bites). the book gets printed in china and then shipped to ny for distribution. too bad they can't drop off a few copies en passant! when it hits the stores i think it's all pretty much at the same time. i can tell you this: it's one of the highest moments in my life when i see the first copy of a book i have spent years working on. there's no way to describe the feeling.
Reply to this Posted by: Rose Levy Beranbaum | March 30, 2007 1:19 AM #
anna, i forgot to tell you that new 3rd printing of the bread bible is already available and includes important corrections. a new edition means an entirely revised printing and that won't be for many years.
Reply to this Posted by: Rose Levy Beranbaum | March 12, 2007 7:14 PM #
cindy, the new book will be an entirely new book with john wiley publishers--a photo of every cake. it's due for publication fall of 2008.
anna, thanks for your enthusiastic support!
hector, thank you for all the wonderful things that you wrote. i have a similar concern--not that i'll ever get to make everything in all my books bc i already have--many times! but that i'll never get to experience all of them again! i'll certainly announce on the blog the moment the book ships! i don't know how else we can make them available sooner to bloggers but maybe my publisher will help me to send signed book plates to everyone who wants one.
meantime, EVERYONE: i'm on vacation this week so won't be on computer nearly as often as usual. try to hold all questions til February 20!
Reply to this Posted by: Rose Levy Beranbaum | March 12, 2007 7:07 PM #
Can people from the blog get first bites of the new cake book =) One of my recent food loving dinner guests asked me about the bibles on my bookshelf. She said "are these recipes complicated?" The recipes are "simple foods" from this planet, but they are well explained thus there are pages instead of just quick lines of instructions. Now, a loving cook should know what is more important (length of instructions or good results).
I have all the bibles and being using them since they came out, I haven't ran out of recipes yet; I feel like I am in a race to try everything from the bibles and it hasn't even pass mid point yet. I am little scared for this new cake book because that will set me back even more =)
One thing I like about Rose as that she isn't only a good cake baker, but also bread baker, pastry baker, and cook!!!! I think Rose may be working on a Cook Bible soon.
Reply to this Posted by: Hector | March 12, 2007 3:48 PM #
Hooray! Thanks for the update. I'm delighted that you've been having such a blast with your work, sometimes the technical end of production can be such a buzzkill, it's a wonder that anything gets printed at all. :)
I've bought some baking books in recent years, but somehow the ones in your books are pretty much the only ones I actually use, definitely the ones I turn to first.
Reply to this Posted by: Yet Another Anna | March 12, 2007 10:15 AM #
Dear Rose,
By this new book you are referring to a book on cake not a new edition of the cake bible,isn't it.What will be the new name? May I ask when is the newest edition of the bread bible ?
Thank you!
Reply to this Posted by: cindy | March 12, 2007 3:07 AM #
hector, the cakes or whatever you see in the photos in my books are exactly as they are made for eating and can be eaten--usually are in fact! it's a team effort--i do some parts--stylists do some parts.
Reply to this Posted by: Rose Levy Beranbaum | March 11, 2007 9:42 AM #
tyler--the bensdorf cocoa on the dean and deluca site is an alkalized (dutch processed) baking cocoa.
Reply to this Posted by: Rose Levy Beranbaum | March 11, 2007 9:38 AM #
p.s. i did all the food styling for the cake bible. now i supervise!
Reply to this Posted by: Rose Levy Beranbaum | March 10, 2007 10:07 PM #
hector, a food stylist does most of the cakes for photography.
tyler, all these cocoas appear to be drinking cocoas. see if you can find green & black's cocoa (not the drinking one--the one for baking). they have it in many whole foods stores. or try droste's.
Reply to this Posted by: Rose Levy Beranbaum | March 10, 2007 10:06 PM #
Are any of these cocoa's on this page meant for baking? Or are these hot cocoa drink mixes?
http://www.deandeluca.com/cgi-bin/ncommerce3/ExecMacro/store/framescat.d2w/report?cgrfnbr=10921
Reply to this Posted by: tyler | March 10, 2007 8:44 PM #
Dear Rose, when you mention "working on the photography" are you going to bake everything again so it can get photographed? /H
Reply to this Posted by: Hector | March 9, 2007 3:20 PM #
thank you rozanne!that's such a staggering compliment. i just have to tell you the amazing coincidence that some years ago when i was told that my designs are good but i need a professional sylist to execute them my reply was that it was like saying that to michaelangelo but my husband said: "did you think he painted the sistine chapel all by himself?!"
Reply to this Posted by: Rose Levy Beranbaum | March 8, 2007 7:01 PM #
Rose,
Just reading this has got me all excited about the new book and I'm not the one writing it. I can only imagine how excited you must be. I can't wait to buy it, to see your moist chocolate cake and chocolate glaze recipes that you mentioned and of course all the other mouthwatering recipes.
Thank you for your wonderful work. You are like the Michael Angelo of the baking world!!!!!
Reply to this Posted by: Rozanne | March 8, 2007 10:12 AM #