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Errata for All My Cookbooks
Below are postings for each cookbook with corrections, additions, or changes in bold.
If you have later printings of the books that are still in print, these changes may already be made. And if you want to refer back to these postings simply go to the errata listing in the left hand column of the blog and they will all be there.
I thank those of you who have encouraged me to offer this on the blog. Fortunately I have kept files with each page that has a change, all of which were submitted to the various publishers, so it was much easier to be able to round them up to post.
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No apologies needed, Rose. I had 12 beautiful and delicious rolls...they were awesome! I'm taking some to a couple of ladies I visit in the nursing home tomorrow...they'll love them! :-)
Reply to this Posted by: sherry | November 17, 2008 10:33 PM #
i'm so sorry for the confusion. i originally wrote the recipe assuming people would make the full amount of dough for the soft white bread but then decided that 24 rolls would usually be too many so i divided the recipe in half and made a separate entry for the rolls. i forgot to change the sentence that said divide the dough in half. it was, however, correct to say that each roll would weigh 50 grams. 25 would be a bit too small. 38 grams is not a bad size either but 50 is the average dinner roll size. apologies.
Reply to this Posted by: rose levy beranbaum | November 17, 2008 9:26 PM #
Rose...or anyone who can answer quickly...
Like Mark, I am confused about the directions in butter-dipped rolls. Your answer to him was that it would make 24 rolls. I just shaped 12 rolls and put them in an 8x8 square pan. Each one weighed 50 gr. as your recipe stated. There's no dough left over for 12 more rolls. Should each roll have only weighed 25 grams??? I didn't notice this before I started the recipe and am hoping mine aren't too large for the pan. I would go and halve them all now, but don't want to mess them up if I don't have to. Thanks.
Reply to this Posted by: sherry | November 17, 2008 3:46 PM #
thanks carolyn--i'm sure there will be a book tour for the next book and i will post my schedule at that time. hopefully you live near one of the cities (not as yet determined) that will be tour cities!
Reply to this Posted by: Rose Levy Beranbaum | October 8, 2007 1:41 PM #
thanks--i did make several of those small corrections but somehow they didn't get into the third printing and i don't want to put too much on the errata page--only the things ppl won't be able to figure out on their own that are really important.
Reply to this Posted by: Rose Levy Beranbaum | October 8, 2007 1:36 PM #
I have just a small typo correction. In the Bread Bible (first printing) Olive Bread, Step 2 > Hand method. Second sentence is missing the word *all* where I've put asterisks - it reads: In a large bowl, whisk together ** but 2 tablespoons of the 1 1/3 cup of flour and the instant yeast.
Thanks Rose - I love your Bread Bible, especially the Golden Semolina Torpedo. We get beautiful durum flour here in Australia and it is such a delicious loaf.
Anna
Reply to this Posted by: Anna | October 6, 2007 11:48 PM #
24--i'll add it to the errata page. thanks.
Reply to this Posted by: Rose Levy Beranbaum | October 6, 2007 2:09 PM #
Hello,
In your butter-dipped dinner roll recipe, the lead in states that it makes 12 rolls and the equipment specifies a single square or round pan. But the instructions talk about dividing the dough into half than dividing each half into 12 pieces; which amounts to 24 by my calculations. Which one is it?
THANKS!
Mark
Reply to this Posted by: Mark | October 6, 2007 12:13 PM #
Rose-
Will you have another book coming out with a possible book tour, maybe? I'd
love to meet you!!
-Carolyn-
Reply to this Posted by: Carolyn Bergman | October 5, 2007 6:29 PM #
Thank you, Rose, for attending to my question.
I made the neoclassic buttercream again and managed to arrive at something I found very palatable as a cookie filling in terms of both texture and taste by using the proportions of maple syrup and flavoring as you had suggested in the Cake Bible, and also by cutting the butter about 15%.
The main ingredient is obviously still butter, but to me it now seems more balanced.
This leaves me much more encouraged.
Onward, to the Mousseline and the Silk Meringue!
Reply to this Posted by: Peri | September 25, 2007 4:33 AM #
peri, it's been a long time since i wrote those books but knowing me, i used the extra butter becase it made the correct amount of filing and with the extra intensity of nuts and maple thought it could stand it. after all, buttercream is mostly butter though mousseline lightens the texture so much it seems less buttery.
when using higher fat butter i usually use a little less but really this is a matter of personal taste. as for the amount of maple, this was to balance the nuts and the sable but again these are things you can change without harming the balance of the recipe, i.e. it will still work!
Reply to this Posted by: Rose Levy Beranbaum | September 23, 2007 9:34 AM #
Thank you for your welcoming and encouraging response, Patrincia.
I wish you luck in realizing your dream vacation. I would also like to do some more touring here in Europe than I have done, but ultimately I don't prioritize vacations because short trips are never enough to make me feel like I really know a place. So I simply decided to come to Italy to live. (I was born in NYC but had been living in Michigan for many years. Miss the sour cherries.)
Anyhow, given my observations about the differences in the proportions between the version in the Christmas Cookies book and the Cake Bible/PDF, I do intend to continue to try out Rose's buttercreams, and I will try both the Neoclassic (with the Cake Bible proportions) and the Mousseline. Must also make the Copper Topper with the Caramel Silk Meringue. Today, though, I think I'll try the Neoclassic again and see if those proportions work better for me and for the remaining Sablés, which are _completely_ addictive, even as yet unfilled. Yum.
Reply to this Posted by: Peri | September 23, 2007 4:31 AM #
Hi Peri - Welcome from the US. My dream vacation is to tour Italy, France, and the UK... maybe someday :).
Anyway, I just wanted to let you know that I think the the neoclassic buttercream is much more buttery tasting than the mousseline buttercream. I highly suggest you try the mousseline before you determine that you are not a buttercream person. I think you'll taste a huge difference!
Hope to see postings from you more often!
Reply to this Posted by: Patrincia | September 21, 2007 3:07 PM #
Hi Rose -
I want to say how much I've enjoyed lurking on your blog and getting to know you and the other bloggers through your posts. This is such a lovely community and I wish my internet connection would permit me to participate more fully - Though I doubt I'll ever rival Hector in my productivity, I'll be satisfied by reading and posing the occasional question for now.
I first made one of your buttercreams some months ago, and didn't like it very much. I concluded I was just one of those who didn't like buttercreams, but a couple of months ago Angela discovered an error in the online version of the recipe, which is what I had used. Joy!
Re-energized, yesterday I tried again, this time with the maple-walnut variation from your Christmas Cookies book, for use with the Sablés. The cookies are just fabulous!
The buttercream seemed to have great potential, but once all the butter was added, I found that the butter was just overwhelming. Again, I thought it just must be something unexplainable about my taste because I weighed everything and double-checked the quantities. I should also mention that I'm writing from Italy and using butter with 82% fat, but it doesn't seem that the butter differences would be sufficient to cause all the other flavor to disappear.
But then today I compared the Christmas Cookies book recipe with the downloadable PDF neoclassic recipe from this site and came across your suggested proportions for a maple variation somewhere else - perhaps I copied it from the Cake Bible, which I had borrowed for a short time from Elaine, another occasional blogger - which was to replace the corn syrup with maple syrup and add 2 TB maple flavoring.
To get to the point: In the Christmas Cookie book, aside from the smaller quantity, the proportion of butter is much higher than is given in the PDF and the maple flavoring and maple syrup are both lower than what you recommended as a variation on the Neoclassic.
Are the differences deliberate, perhaps because as cookie filling the buttercream needs different texture and flavor balance? And so I'm just one of thoooose people who don't like buttercreams ... or is there an error somewhere?
In any event, thank you so much for all your good work and your wonderful books.
Reply to this Posted by: Peri | September 21, 2007 2:12 PM #
try adding 3/4 teaspoon liquid lecithin (make sure it's fresh and refrigerate after opening) to the eggs. this will help with the moisture.
Reply to this Posted by: Rose Levy Beranbaum | September 18, 2007 10:07 AM #
Hello Rose,
As you requested I will recap our e-mail exchange for everyone's benefit (?) and/or comments.
The issue is the Golden Luxury Cake which I have been working on for years. This is my favorite cake ever. I do bake cakes professionally, however, this is not a product that until now, I could produce with reliability. Although a baker and a chocolatier,I do not consume many confecctions. I do taste as I prepare to make sure the flavor profiles are what I expect them to be. The exception to this rule IS the Golden Luxury Cake which I find wonderful.
I have been doing this cake using initially White Callebaut chocolate, Valrhona, Nestle, Ghirardelli even ...Baker's. The result was a cake that baked beautifully but then, at the end, would cave in the center from mildly to severely. The size of pan made no difference in the result, neither did the chocolate brand which I initially thought was the culprit.
I asked my instructor (at a Culinary Program at a local College) to make the cake for me and the results were the same. The cake became known there as "the cake that gives Roseli fits".
Since I work by measurements only, all my ingredients are weighed and measured accurately; the oven temperature is tested daily at the heating cycle. Even my pans are weighed in with the dough before going to the oven because I must have an uniform product.
Lately I decided to tackle this challenge again (per some previous emails on this site). My first try was to substitue the 2 tablespoons plus 1- and-a-half teaspoons of baking powder to ONE TABLESPOON PLUS 3/4 TEASPOON. It resulted in a cake with a slight depression in the center but I did not have to cut out the hollow as I had to do previously (to use the bottom part).
In the next try I decreased the baking powder to ONE TABLESPOON PLUS 1/2 TEASPOON and the cakes came out level, perfect.
Since the crumb of this cake is on the dry side I usually moisten it with syrup. Personally this is not a problem, since I like my cake drier (and in good Dutch tradition that I I learned in Holland), I toast my cake!
Next I will work out on the dryness issue - I have tested with egg yolks to no avail, next will be the butter.
Any input will be appreciated!
Can you glean in my writing my appreciation for this wonderful cake?
Roseli
Reply to this Posted by: Roseli D'Agostino | September 18, 2007 9:45 AM #
i'm puzzled as it worked fine for me with the original amount of baking powder in the pans that were indicated.
were you using the 9 x 1 1/2 inch high pans?
i'm glad it is working for you now!
Reply to this Posted by: Rose Levy Beranbaum | September 7, 2007 7:57 AM #
Hello Rose,
I made my favorite cake -the Golden Luxury Butter Cake again - twice: first time I decreased the baking powder from 1 tablespoon plus 1 1/2 teaspons to 1 tablespoon plus 3/4 teaspoon; the hollow on top was very shallow. When I decreased it to 1 tablespoon plus 1/2 teaspoon it was sheer PERFECTION!
It is amazing I have had so many problems with this recipe, initially I though it was the chocolate (I tried several brands)but - at least for me- it was the baking powder!
Reply to this Posted by: Roseli | September 7, 2007 7:24 AM #
kimberly, thank you for asking.it's much to your credit that you want to give credit!
i think the most graceful way to handle this is to say on the menu something along the lines of: This is our interpretation of the ____recipe from Rose Levy Beranbaum's book The Cake Bible or whichever book is the source.
Reply to this Posted by: Rose Levy Beranbaum | September 5, 2007 10:44 PM #
Rose, The discussion on credit for recipes ties into a question I have. I am starting to sell desserts and breads to a local restaurant. Some of the recipes are straight from the Cake or Bread Bible. I definitely want to give credit where it is due, but I also wasn't sure about using your name without your permision. On the menu, should we say that it is Rose Levy Beranbaum's cheesecake recipe? Or should I just share the source if someone asks for the recipe. I feel I owe you so much with what I've learned from your books that I want to make sure I do the right thing. Please let me know what you would prefer. Thank you.
Reply to this Posted by: Kimberly | August 24, 2007 3:18 PM #
p.s. it could be an honest error as well. i called the foodnetwork and they promised to set things straight.
it's wonderful to have "the blog police" in action! i do thank you all.
Reply to this Posted by: Rose Levy Beranbaum | August 23, 2007 8:42 AM #
thanks matthew and patrincia. in fact i'm sure that's the case. i've always liked bobby so i checked out the site and there as my white chocolate cake with honey buttercream with credit to leeisha pickering. i guess it's inevitable that after 19 years some ppl who've been making my cakes think of them as theirs. i even saw my cookie notre dame cathedral in good housekeeping a few years ago having won second place in a contest! (no credit to me)
Reply to this Posted by: Rose Levy Beranbaum | August 23, 2007 8:25 AM #
That's terrible and from a fellow New Yorker too... Ouch! Well, maybe the recipes are being given to Mr. Flay by his staff (you know, Martha's people come up with most of her recipes these days).
Reply to this Posted by: Patrincia | August 23, 2007 8:18 AM #
That's too bad to hear about Bobby Flay. This post stirred my curiosity. Sure enough, I found another one of your recipes from the cake bible posted under his name on the foodnetwork site (with no credit given to you). Personally, I find that unethical, especially for a professional, but I guess some people have different ideas about what constitutes ethical behavior.
Reply to this Posted by: Matthew | August 23, 2007 7:09 AM #
thanks marcia--always good to know. many chefs and performers such a rick baylis are professional enough to give credit when they borrow recipes but some need to keep cranking out new things for their shows and magazines and probably think no one will notice the origins hah!
i like green & blacks and valrhona white chocolate.
sorry i can't help with the cuisinart models.
Reply to this Posted by: Rose Levy Beranbaum | August 22, 2007 9:57 PM #
Marcia - don't know about the Cuisinart attachment, but do a blog search on While Chocolate - it will bring up a lot of discussion on the subject.
Reply to this Posted by: Patrincia | August 22, 2007 6:15 PM #
I am back with more kudos to Rose. The Golden Luxery Butter Cake has been the best recipe by far for cupcakes. By the way, thought you might like to know Bobby Flay from the food channel used this recipe but called it by a different name. I think he's been "stealing your recipes"!
I also want to ask you if to recommend a brand of white chocolate. I used the Bakers brand but thought there may be another brand that tastes better.
On another subject you mentioned in the Cake Bible you use a power strainer with your Cuisinart. I have an older model, 8F, and have tried to find one on Ebay because they no longer manufacture parts for my model. I found one and according to the seller it is supposed to fit either 7,8 ( not 8F),10 and X series model. From what I can remember the attachments for the 8 and 8F are interchangeable. I thought you may have some inside knowledge on Cuisinarts from the 80's. The people at Cuisinart can't give me a direct answer because it has been so long ago.
Reply to this Posted by: marcia pike | August 22, 2007 6:12 PM #
Marcia - do a search on this site for "my weigh" scales. Rose also recommends some of their models, and you may find them more affordable. The search will lead you to lots and lots of info on the subject.
Reply to this Posted by: Patrincia | August 17, 2007 8:14 PM #
It's me again. I noticed in the Cake Bible you recommend a Mettler scale for measuring ingredients. I discovered the website on the internet and found it to be pricey for home use. Can you recommend a less espensive one? Thanks.
Reply to this Posted by: Marcia | August 17, 2007 7:46 PM #
Actually, I love Rose's Mousseline Buttercream with the Raspberry Puree too (also pink).
Really, all of Rose's buttercreams are superior in both flavor and texture.
Reply to this Posted by: Patrincia | August 13, 2007 11:10 AM #
Hi Marcia - I love Rose's Mousseline Buttercream with Stawberry Puree added (both recipes are in the cake bible). It makes a lovely pink frosting.
Reply to this Posted by: Patrincia | August 13, 2007 11:07 AM #
No I didn't, I tried MS Strawberry Buttercream recipe because I was making cupcakes for my daughter who just gave birth to a baby girl. I was going for the pink affect. Which of Rose's buttercreams do you recommend?
Reply to this Posted by: Marcia | August 13, 2007 9:59 AM #
i'm so pleased--it's one of my favorite cakes as well! thanks for reporting back.
Reply to this Posted by: Rose Levy Beranbaum | August 13, 2007 9:57 AM #
Hi Marcia - I'm so glad Rose's recipe worked out better for you! The White Butter Cake is one of my family's favorite.
Did you use one of Rose's Buttercream recipes?
Reply to this Posted by: Patrincia | August 13, 2007 9:47 AM #
I tried the White Butter Cake recipe you recommended for the cupcakes. They turned out beautifully and the recipe was easy to follow unlike the Martha Stewart recipe. I wrote to MS about my experience and their response to the problem was so complicated I just decided to totally scrap trying to use her recipe. Now that my confidence has improved I am ready to try some of Roses's other recipes. Thanks a million!
Reply to this Posted by: Marcia | August 13, 2007 9:30 AM #
brilliant solution! lamination would be better still!
Reply to this Posted by: Rose Levy Beranbaum | August 12, 2007 10:47 AM #
Well...I realize it's not the most glamorous for presentation, but my Cake & Pie/Pastry Bibles have been in 3-ring binders for years! When they started to fall apart, I carefully cut out the remaining pages, created tabs for the chapters & made my own reference books - Voila! The tabs make it really easy to quickly find what I'm looking for while in the baking frenzy. I realize not everyone will want to "destroy" their books, but this is one solution - they are even more precious to me this way, as I can use them more easily.
Jen N
Reply to this Posted by: Jen N | August 12, 2007 9:09 AM #
these are big books and should have had a stithced binding. this has been such a big issue i refused to do my last book unless there was a stitched binding so the bread bible has one. the other publishers claimed they used strong glue and that their text books held together. i pointed out that ppl don't open text books nearly so often as they do my cookbook!
my upcoming book will have a stitched binding also.
Reply to this Posted by: Rose Levy Beranbaum | August 12, 2007 8:25 AM #