My Dad would often say that when you find the right person to work with, 1 plus 1 makes more than 2. He was so right. I never expected it to happen but over 13 years ago we started working together, at first long distance and eventually in person. Woody brings so many valuable skills to our association. It is a perfect balance. He is a great designer, task master (he encourages me to take much needed breaks), recipe tester, mechanic, electrician, and is much stronger than me so can heft large wedding cake layers with ease. Thanks to him we can work much faster, and with even more accuracy. He also helps to answer all the many questions on our blog. And that is why I gave our team of two the name RoseWood.
Rose Levy Beranbaum
Rose has been called the "Diva of Desserts," "the most meticulous cook who ever lived," and "Legendary Baker." And add this accolade -- "If ever there was a cookbook author who could place her hands on top of yours, putting you through the proper motions, helping you arrive at just the right touch, Beranbaum is the one."
Rose has published ten books and a laminated pie booklet. Her Romantic & Classic Cakes (1981) was the cornerstone for her subsequent book: The Cake Bible (1988) which was inducted into the International Association of Culinary Professionals Culinary Classics. With the success of the most recent book, The Baking Bible (2014), her publisher Houghton Mifflin Harcourt has contracted Rose for two books: a basics baking book with step-by-step instructions and photography (pub date September of 2018) and an ice cream book (pub date in spring of 2020).
A luminary in the world of food writing, Rose was a Contributing Editor for over a decade to Food Arts Magazine where "Rose's Sugar Bible" (April 2000) received two prestigious awards: The Association of Food Journalists Award for the Best Food Feature in a Magazine and The Jacob's Creek World Food Award for Best Food Article. She is also a contributor to Food52, Los Angeles Times, The Washington Post, Fine Cooking, Bride's, Reader's Digest, and Hemispheres. Rose has been inducted into the James Beard Foundation/D'Artagnon Who's Who of Food and Beverage in America.
James Beard Awards: Rose was a three time winner of a James Beard Award: for her first book The Cake Bible in both Baking and Desserts, and Book of the Year, 1989, and for Rose's Christmas Cookies, Baking and Desserts, 1991.
Her recipes have been included in cookbooks such as The Silver Palate, The New Basics and Food52's Genius Recipes
An internationally known food expert, Rose also has been a featured presenter in the highly regarded Melbourne Food & Wine Festival and the Oxford Food Symposium. Rose is a popular guest on major television shows (The Today Show, The Early Show, Martha Stewart, Charlie Rose, The Food Network, and PBS: Master Classes of Johnson & Wales, and Seasonings with Dede Wilson). Rose has taped 13 episodes for a public television cooking series called "Baking Magic with Rose Levy Beranbaum." The series started in 2004 on PBS stations across the country and continued for three years.
Baking requires special equipment, which has inspired Rose to design several products of her own as well as contributing her expertise to the cookware industry. Rose's product line, "Rose Levy Bakeware," which includes "Rose's Perfect Pie Plate" and "Rose's Heavenly Cake Strip," a silicone halo that produces more even layer cakes, are both distributed by Harold Imports. "Rose’s Signature Series," which includes non-stick rolling pins and dough mats, are distributed by American Products Group.
Rose is currently an instructor for Craftsy with her on line baking classes.
Our blog, www.realbakingwithrose.com, which was launched 2005, has created an international baking community. She has even been featured in a nationally syndicated cartoon shortly after The Cake Bible launched and, coincidently, her dad's name is Bob.
Here are some photos of Rose for your use. Right Click on each to save a high resolution JPG file (these files are quite large!).
An email to Rose's website in 2003, to ask a couple of questions on recipes from The Cake Bible, became a journey's beginning of many email discussions and their meeting several months later at a coffee shop in his hometown of Minneapolis, Minnesota. With several recipes tested, email exchanges, and a trip to New York to work with Rose for several days, Woody became Rose's first-time assistant for testing and writing Rose's Heavenly Cakes. For nine years, they conducted their collaboration through emails, photos, phone calls, and an occasional meeting or travel event. In June 2013, Rose and Elliott moved from their New York apartment to live full time in their weekend country home in western New Jersey. Three years prior, Rose had her home office space expanded to accommodate two desk stations. Woody moved to the area four months later as The Baking Bible's production was about to be style photographed and copied edited. Besides working with Rose virtually seven days a week, Woody also is an ACBL member bridge player and a twenty year practitioner of T'ai Chi.
Reviews and Comments
"If ever there was a cookbook author who could place her hands on top of yours, putting you through the proper motions, helping you arrive at just the right touch, Beranbaum is the one." --The New York Times
"Was she being presumptuous when she titled her 1988 breakout book The Cake Bible? Not really. Anybody who has baked—or even just tasted—Beranbaum’s “Downy Yellow Butter Cake” knows that it inspires religious-like devotion. And her other Bibles (on bread, pie and pastry, and baking, respectively) are no different. Beranbaum’s recipes work—always, ever time—thanks to her exactitude. She tests maniacally and writes meticulously, ending up with recipes that help home cooks approach birthday cakes and Easter brunches with the confidence of the Gods".--DTpowell for "The 100 Greatest Home Cooks of All Time" on Epicurious.
I am sick to death of cookbooks that offer NOTHING worthwhile - cookbooks that work too hard to blend poor choices of ingredients into something "new." Rose, on the other hand, is a breath of fresh air - offering a ton of recipes that are inspiring: sensible and beautiful and delicious. And while I don't have the luxury of a team of food stylists and professional photographers to document my food, the recipes I've made from this book have been uniformly stellar and beautiful. Real crowd pleasing recipes. I'm completely sold. She can't do any wrong as far as I'm concerned -- Stephen Mark Eure - February 20, 2015