Also in these Amazon stores:
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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:
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France |
Germany
Japan |
UK
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it won't be the same but i'm sure it will be good.
and yes you can let the final rise be in the frig overnight. but let it come to room temp for about 1 hr before baking.
Reply to this Posted by: Rose Levy Beranbaum | January 28, 2008 1:27 PM #
I plan on making the tyrolean torpedo for lunch tommorrow. I have 2 questions. First, I went to the health food store and they were out of 10 grain cereal. They did have 7 grain hot cereal which does not look "seedy." Also, it has soy in it and I do not know if it is toasted?? Everything looks about the same - like it has been processed. Should I pass and wait till I can find 10 grain cereal?
Also, when I do make it, can I put it in the refrigerator over night for the last rise? I like to be able to serve hot bread for lunch and that is difficult if I have to start the recipe in the am.
thanks! Louise
Reply to this Posted by: Louise | January 28, 2008 12:47 PM #
I am making the baguettes from the Bread Bible. The the dough is SO extremely sticky. Is this correct? I can hardly manage this dough.
Karen
Reply to this Posted by: Karen Raguet | August 8, 2007 1:29 PM #
wow--hector!!! but i do feel extremely gratified that my work is eaten and appreciated by many in my own lifetime!
Reply to this Posted by: Rose Levy Beranbaum | July 22, 2007 8:44 AM #
The publications of the most notable geniouses in the world took decades to be recognized. From Galileo to Einstein, from Leonardo to Rose Levy Beranbaum, I think The Cake Bible will turn into a manuscript highly sought in the next century, or even in the next millenium. I can envision aged pages of The Cake Bible been auctioned at the finest museums.
Near 20 years after, today, when I use The Cake Bible to make something for my non-baker friends, I have a hard time explaining what it is. But they love it even if they can’t pronnounce it. The best things in life can’t be put in words, anyways.
Reply to this Posted by: Hector | July 21, 2007 9:16 PM #
janet, what an absolutely love and beautifully written note. i'm thrilled that you have put my recipes to such good use and i always love knowing which are other people's favorites. you are going to get such pleasure (and pounds) from the upcoming "rose's heavenly cakes." i can't believe how many new and wonderful things there are. speaking of which, your nephew is growing up into an ever more expansive food world.
my friend food swasdee, who went on to invent gem crystal sugar, grew up in thailand and got her phd in the u.s. her thesis involved developing a recipe for hamburgers to be eaten in outerspace. (this came out when she was visiting and asked me not to serve hamburger--she had eaten enough for a lifetime!)they are actually using what she created at nasa!
how the food world in the us has changed in the past 30 years--i used to think i would need to live in france to be understood. now i understand that a book like the cake bible could never have been written in france in the 80's. in fact it was a huge leap of faith and departure from tradition that my editor maria guarnaschelli published it here!
Reply to this Posted by: Rose Levy Beranbaum | July 21, 2007 11:57 AM #
Rose,
I enjoy a reputation as a very good baker in my circle of friends and family, and I must admit that I am standing firmly on the foundation of your hard work and amazing cookbooks! I come from three generations of bakers (my German great-grandfather owned a "confectionary company" in the early 20th century.) For several years, I worked as professional baker in a "country-style" restaurant, and I employed many of your recipes in special desserts I made, always to much acclaim. Now, I just bake for entertainment, and for the weddings of dear friends. Once a year, I put on a "cholesterol fest" at Christmas, and put out a spread of wonderful cookies, pastries, and cakes for our friends to enjoy. Many of those come straight from your books. I start getting requests in September for specific things -- "you ARE going to make the gingerbread cookies again this year, aren't you?!?!"
I have a 12 year old nephew who has grown up watching the Food Network, and has for many years aspired to be a professional chef. We bond over your recipes. I gave him both the Cake Bible and Rose's Christmas Cookies recently, and he's taken to them quickly. I think he is very scientifically minded, and really likes the explanations of the food science behind the recipe. When he was five years old, he felt torn between his love of science and his love of cooking. He resolved the dilemna by declaring that his occupational goal was to be a "chef on the space station!"
I have many favorites -- the cheesecake, the mousseline buttercream, the chocolate domingo cake, the lemon curd, the list goes on and on, truly. On my counter right now is the remains of your Buttermilk Country Cake, which I served to rave reviews, plain with berries and whipped cream on a hot July evening. Sometimes the simplest things are the best.
Anyway, just wanted to say thanks so much for your teaching, your curiosity, your hard work, and your high standards of professionalism. You are truly an inspiration!
If you come to Boulder, Colorado on your book tour, perhaps we'll meet. I'll be the one with the flour-dusted glasses and the extra 40 pounds from eating all these wonderful desserts these past twenty years!
Until then, keep up the good work!
Janet
Reply to this Posted by: Janet | July 20, 2007 5:22 PM #
julia, i don't know if pbs has international sales but it sure would be great if your food channel would contact pbs as you never know!
Reply to this Posted by: Rose Levy Beranbaum | July 18, 2007 2:39 PM #
Melanie, my guess would be to send it in a tin, or can, airtight.
Reply to this Posted by: Hector | July 18, 2007 4:06 AM #
I'm a fairly new breadmaker, and I want to know the best way to send a loaf of ten grain tyrolean. It only has to last about 36 hours in the mail system. Any suggestions? Thank you. Melanie
Reply to this Posted by: Melanie | July 18, 2007 2:03 AM #
We have a food channel in New Zealand and are interested to identify who distributes your television series for international sale.
Any assistance would be hugely appreciated.
Kind regards
Julia Baylis
Reply to this Posted by: Julia Baylis | July 16, 2007 9:23 PM #
Foy, let me try to answer your question. I think if your freshly fed starter takes 8 hours to double and deflates after 12 hours, then you have a starter ready to use for bread baking. So just start making your dough and bake bread!
When I make bread (dough), I use the starter from any point (freshly fed, after 8 hours, or even after 12 hours, too). These time points will change the time it takes for your dough to rise to double. If you used a freshly fed starter, your dough will take a bit longer to rise to double. If you used a starter on its peak (when the starter just just reached double), your dough will take shorter time to rise to double.
I hope, I addressed your question.
Reply to this Posted by: Hector | July 16, 2007 4:28 PM #
I am a beginning sourdough baker and have a very basic question. Referring to your book on pages 429-430, you are ready to bake with a healthy-activated starter that you have just fed. In this example, it takes 8 hours to rise to double and begins to deflate after 12 hours. I realize that I must determine the behavior of my own starter under my own conditions. My question is - during what period of time can I begin mixing my dough and get acceptable results? Do not consider any refrigeration during this time frame.
Foy
Reply to this Posted by: Foy Braswell | July 16, 2007 1:06 PM #