Category ... Announcements
Mar 22, 2017 | From the kitchen of Rose
Photo by Matthew Septimus
Dear Fellow Bloggers,
This Fall it will be 12 years since we started the blog and 10 years since we started the Forums.
General Mills originally sponsored the blog but for the past several years we have run the blog without sponsorship. We have elected to keep the blog pristine and devoid of ads and pop ups which distract from the enjoyment and functionality of the postings, comments, and responses.
We are putting out feelers to know if the blog is a valuable part of your baking life and whether you would consider supporting us by being a patron.
If you answer yes in the comments below (and this is not a commitment), we will add an option to the site using a service called Patreon. This makes it easy to collect small donations on a regular basis, which would go towards maintaining the site and encouraging me to spend more time developing it. You will be able to choose the amount you would like to contribute and whether you would like to have your name listed or prefer to be anonymous.
Donations would be optional -- everything here will still be available to any baker whether you donate or not.
Your patronage will be used only for blog maintenance and improvement.
Your feedback would be appreciated greatly.
Love, Rose & Woody
Mar 18, 2017 | From the kitchen of Rose
Rose's Signature Series Bakeware is being featured at the APG (American Products Group) booth at the IHS.
This is the annual largest housewares show in the world, showcasing 2000+ vendors.
If you are attending, be sure to stop by the booth #S3821 and say hi to Dan O'Malley and his great team.
Mar 15, 2017 | From the kitchen of Rose
My wonderful editor Cassie Morgan Jones, at Harper-Collins, gave me a list of questions to answer about how The Cake Bible came to be a classic and my thoughts about the influence that it has had on my and other people's baking lives:
Congratulations to one of our favorite authors, Rose Levy Beranbaum, whose book The Cake Bible was recently inducted into the International Association of Culinary Professionals Culinary Classics Hall of Fame. This bestselling, definitive cookbook makes cake baking a joy and brings professional-quality baking within reach of home bakers everywhere.
Here is the introduction to the Q & A written by Cassie:
And here is the Q & A for you to enjoy.
Mar 07, 2017 | From the kitchen of Rose
I first met Anna Thomas at a weekend of book demos and author signings sponsored by Kitchen Aid. It was an exceptionally cold and rainy summer day in Michigan, and we exchanged samples of what we were demo'ing. We got the better end of the bargain as our demo was red velvet heart cake, but Anna's was a duo of heart-warming delicious, nutritious soups! We have been long distance friends ever since.
So when Anna emailed me saying she would be unable to attend the IACP award ceremony this past week, I was delighted and honored at the prospect of receiving an award on her behalf. I asked her to write something reasonably short that she would like me to say for her. Anna is an exceptionally talented writer so what she wrote made me regret, all the more, that she wasn't the winner in her category. I think her message is of such great import I am sharing it here with you:
A giant thank you to IACP for the incredible honor! And thank you to Kris Dahl at ICM and to Maria Guarnaschelli and the great people at Norton for running with this.
I'm known for my vegetarian cookbooks so people might be surprised to see a book from me in which there's a recipe for bacon crisps.
I love vegetarian cuisine. But over these last years I've seen so many people who seem afraid to invite others over for dinner --because everybody eats in such different ways. We've become food tribes.
But we can't lose hospitality! We can't give up our impulse to sit down and have dinner together. It's essential to civilization! So I wanted to write a book that might help people keep inviting everyone over to dinner.
My idea is simple: START with the food everybody eats.... But don't stop there.
I love to cook! Right now I'm sitting here with my arm in a cast, trying to figure out how to cut up an onion without being able to hold onto it. I know you all love to cook too -- what a great room! Keep inviting everybody over for dinner -- Thanks again!
Vegan Vegetarian Omnivore: Dinner for Everyone at the Table
Mar 07, 2017 | From the kitchen of Rose
Scenes from the IACP 2017 Conference
This amazing lifetime honor is the International Association of Culinary Professionals Hall of Fame. The award ceremony, which celebrates culinary teachers, cookbook writers & journalists, digital media and photographers, is an event to which we look forward all year.
The conference this year was held in Louisville, KY, which was the headquarters of IACP for many years. It was such a joy reconnecting with old friends and making new ones.
George Geary, once a student at a class I taught in LA, is now a recognized writer of "bibles" in his own right.
One of the highlights was a party previewing and honoring the completion of the upcoming book(s) Modernist Bread. There will be 6 large volumes. Nathan Myrvold, of Modernist Cuisine fame, put together a team of 27 notable bread experts, lead by baker/author Francisco Migoya, and including Peter Reinhart. As with Myrvold's previous books, the photos are drop dead stunning.
It was great to see Franscisco and the ever delightful Carla Hall, who also emceed the awards ceremony.
The ceremony was held in the 'jewel box' Paradise Theater.
I thought that only the palaces of King Henry VIII had ceilings like this one!
I was so delighted that the amazing photo of my wonderful friend Erin McDowell, taken by photographer Mark Weinberg, won one of the Food Photography & Styling Awards.
It was also wonderful to see Sam Sifton, food editor for the New York Times, running up onto the stage 4 times in his tennis shoes to receive awards for his staff on their behalf, a strong statement for the value of the printed newspaper.
I was delighted to see that my fellow author and restauranteur, Rick Bayliss was also inducted into the Culinary Classics for his book, Authentic Mexican. It was also a joy to see Vivian Howard winning the Best Cookbook of the Year as well as a couple of other awards for her tome Deep Run Roots: Stories and Recipes from My Corner of the South--her first book. You can also see all of this year's award winners, including previous winners on the IACP's website.
Another dear friend, Anna Thomas, was a finalist for her Vegan Vegetarian Ominivore, but unable to attend the conference. I asked her to write an acceptance speech as she had given me the honor to accept a possible award in her behalf. This short speech contains such an important message I will follow up this very long posting with a photo of why Anna could not attend and what she would like to have imparted.
Feb 10, 2017 | From the kitchen of Rose
The Baking Bible
And for those of you who didn't see the posting, The Cake Bible is also available on Kindle:
Feb 02, 2017 | From the kitchen of Rose
You too will be able to make this amazing pastry come Fall of this year with the launch of Erin McDowell's exciting new book The Fearless Baker!
Dec 21, 2016 | From the kitchen of Rose
This booklet contains 9 of my top favorite classic American pies, including apple, pecan, and chocolate cream. I also offer my best pie crust and tips for successful pie making, including step-by-step photos for making a lattice crust.
I am delighted that the booklet is available on iTunes, just in time for your holiday pie baking, and is being offered for only $2.99.
Dec 02, 2016 | From the kitchen of Rose
Just discovered that Amazon is offering a 31% off discounted price on my beloved cookie book so want to pass this on to you in time for your holiday cookie baking.
Rose's Christmas Cookies
Nov 23, 2016 | From the kitchen of Rose
first published November 1992, for the Los Angeles Times Syndicate
This morning, from 11:00 to 12:00 EST, I will be answering as many Thanksgiving questions as my fingers can fly, on Food 52 Hotline. Don't be shy: if you're wondering about something there will be many others who have the same question.
See you there. Happy Thanksgiving!
Nov 21, 2016 | From the kitchen of Rose
I'm so pleased to tell you that The Cake Bible E-book, with all the corrections, is now on sale for just under half price.
The Cake Bible
If you have already purchased it, here is how you can update it to the current version:
You will have to go to the Amazon site and if there is an update you will get a message that there are books with updates which you will have to approve:
- Go to Amazon.com.
- From the webpage, hover over your name on right hand side.
- Click on Manage Content and Devices.
- Find the book and click on the action button next to book.
- Click on update content.
- Synch your device by clicking on the button with two little circular arrows at the top of the page.
Note: Redownloading the book will not update it.
Nov 19, 2016 | From the kitchen of Rose
January, 2010, the Fashion Institute of Technology featured me in their first bi-annual magazine to feature graduates who ended up with a career in the food world. They assigned photographer Matthew Septimus to do the portrait. I told FIT that I had many press photos so there was no need to waste everyone's time with yet another one, but they insisted that Matthew was so gifted it would be worth doing it. And boy was I glad they did. He shot this candid photo which I have been using ever since because it was the only one that managed to capture the mischievous side of my personality! In parting, Matthew said that it was his hope that someday we would work together.
Seven years later, I chose Matthew to become the photographer for our upcoming Rose's Baking Basics. He has driven all the way from Brooklyn, NYC to Hope, New Jersey for 21 days of step-by-step photo shoots, usually three days a week. And he took this new portrait for the upcoming book.
When we were enjoying our end of the day espresso and desserts, Woody tried to take a photo of Matthew and me together but Matthew, ever humble, resisted.
If you'd like to see a sampling of his exceptional work you can view his site.
And here is my favorite photos of him and his son Ezra.
Nov 03, 2016 | From the kitchen of Rose
Thanks to fellow blogger Jeremy Scheck, who alerted me to an important transcription error in one of the recipes, I did a fine-toothed proofing of the entire book, comparing the hard copy to the new E-book and found several more mistakes. If you have already purchased the e-book, you will be able to download the updated version after the publisher submits it and I will let you know the moment that happens, For now here are the important corrections which you can note right on the e-book recipe:
p. 25 Lemon Poppyseed Pound Cake unsalted batter should be unsalted butter
p. 34 golden butter cream cake: cake flour volume should be plural: 1-1/2 cups
p. 340 Lemon Curd: unsalted batter should be unsalted butter
p. 346 Brandied Burgundy Cherries: kirsch or Cognac should be 1/4 cup not cap
Volume Corrections Mostly on the Charts
p. 28 Chocolate Bread: salt should be 1/4 teaspoon
p. 34 Golden Butter Cream Cake baking powder should be 1-1/8 teaspoon
p. 48 Golden Luxury Butter Cake: salt should be 3/4 teaspoon
p. 75 Golden Wheat Carrot Ring: honey should be 3/4 liquid cup
p. 81 Cordon Rose Cream Cheesecake: vanilla should be 1-1/2 teaspoons
p. 98 Sticky Buns: light brown sugar should be 1/4 cup & reserved raisin-soaking liquid incorrectly has 1/2 cup 2 oz 56 g and needs to be blank or have dots
p.103 Buttermilk Waffles: unsifted cake flour should be 1-3/4 cups
p. 134 Bittersweet Cocoa Almond Génoise: sliced almonds should be scant 1-2/3 cups
p. 155 Orange Glow Chiffon Cake: cream of tartar should be 1-1/4 teaspoons
p. 159 Guilt-Free Chocolate Chiffon Cake boiling water should be 3/4 liquid cup
p. 287 Vanilla Bavarian Cream optional kirch should be 1-1/2 tablespoons
p. 455 Volume of Standard Pan Sizes: 17 by 2 inches should be 31-1/3 cups
p. 485 FOR TWO 12-INCH BY 2-INCH LAYERS: sugar should be 3 cups for the 700 grams)
p. 502 MASTER CHART FOR Génoise Classique 18-inch by 12-inch rectangle baking time is 30-40 minutes
p. 507 3-Tier Wedding Cheesecake sugar should be 2 pounds 3 oz
Oct 01, 2016 | From the kitchen of Rose
Three years after releasing his first ebook Cheesecakes by Hector Wong (available at the itunes store) he is now teaching a class on cheesecake at CookSpaceHawaii.
The class is sold out but Hector will attempt to broadcast part of his demo as LIVE via facebook (10/1/16 from 1 pm to 3 pm HST (which is 7 pm to 9 pm EST) at his My Yellow Kitchen facebook page
If you would like to request a repeat class, the number to call is: 808 695-2205 or you can email them at: info@CookSpaceHawaii.com
Here is the description of the class:
Hector Wong shares his secrets for making the perfect cheesecake. This class will focus on technique and skills for making a basic cheesecake crust and batter. Learn Hector's techniques for adding a special touch to a cheesecake like making beautiful mango roses and sauce. Put your skills to the test decorate your own tart sized cheesecake to bring home. Instructor: Hector Wong is the author of the e-book Hector Wong and My Yellow Kitchen Cheesecakes. He has been featured in the New York Times, Hana Hou Magazine and most recently in the Honolulu Star-Advertiser. Born in Peru, the Honolulu based writer and baker focuses on recipe formulation by precise testing and re-testing of each recipe.
Aug 27, 2016 | From the kitchen of Rose
September 6 is the official release but you can preorder now on Amazon, Apple I-Books, and Barnes & Noble. it's available on all platforms--Amazon Kindle, Apple IBooks, Barnes & Noble Nook, and Google Play.
The Cake Bible
It has been 28 years since the publication of the hard cover edition which is now going into its 54th printing. It has changed my life and people have reported to me around the world that it has changed many others' lives as well. The electronic edition is both beautifully designed and highly functional.
Aug 13, 2016 | From the kitchen of Rose
Recently, I learned a great tip from my cousin's wife Vicki who comes from Australia and now lives a mere hour away from us. We were talking about the famed Pavlova--a fabulous crisp meringue shell with marshmallowy interior, filled with whipped cream and fresh fruit. Woody and I had made numerous tests to perfect the consistency of the meringue for our upcoming Rose's Baking Basics book. I've always baked my meringues by piping or spreading them on parchment, which effectively prevents sticking. Vicki, however, said that she instead dusts the pan with cornstarch and the meringues slide off with ease. Of course I just had to try this immediately with the always tricky/sticky piped meringue baked in a pie plate, featured in The Baking BIble for the "Pomegranate Chiffon Pie."
Prior to Vicki's suggestion, I had recommended coating the pie plate with vegetable shortening and then dusting with Wondra flour. It was always difficult to remove the first piece, and not that much easier to achieve attractive slices. (Note: meringue does crumble when cut.) My first test was using cornstarch instead of flour and the meringue still stuck. I suspected that the shortening did not coat evenly so the next test was coating the pie plate with non-stick cooking spray and then dusting it with cornstarch. This test proved to be the charm.
I waited impatiently for the meringue to cool completely and then dislodged the very top edge along the rim with the tip of a small knife. I hesitatingly nudged the meringue forward slightly and, to my great joy, it moved. Holding my breath, with my fingers, I then lifted out the entire meringue shell onto a plate. I gazed at this wondrous sight, but it didn't take more than a few minutes to start wondering how it would work with just the non-stick cooking spray and no cornstarch. I coated the pie plate with non-stick cooking spray and removed excess with a paper towel. Instead of piping the meringue, I just spread an even layer into the pie plate. Without the cornstarch it was more difficult to spread the meringue.
At the same time and temperature (and the day was actually less humid) the meringue was still a little gooey in places so I returned it to the oven because meringue will not unmold in one piece if not completely dry. It stuck in places even when completely dry, which indicated that the cornstarch is necessary.
Piping the meringue makes it easier to make it consistent in thickness but spreading it looks just as good.
Non-stick cooking spray plus cornstarch is ideal and makes it possible to unmold the meringue. Non-stick cooking spray alone is slippery, which makes it harder to spread the meringue, and will not be possible to unmold in one piece.
With or without cornstarch, non-stick cooking spray makes removing the slices much easier than shortening and flour.
Jun 26, 2016 | From the kitchen of Rose
We are listing these lowered priced items and new listings until they are sold
New Metro Beater Blades for KitchenAid 5 qt LIFT or Tiltback,
KitchenAid 6 qt. LIFT, Cuisinart 7 qt. Tiltback
Now $ 10 variety of colors including Rose's red color ($ 22 retail)
American Products Group
# 8 now $ 6 was $ 10 NEW Original Doughmat ($ 20 retail)
# 1 now $ 15 was $ 20 NEW Original Rolling Pins ($ 30 retail)
now $ 6 all Magic Slice cutting mats/variety of designs ($ 13 retail)
# 19 now $ 30 was $ 40 NEW in box Escali Arti 157 ($ 60 retail)
# 61 now $ 20 was $ 25 NEW in box Soehnle Futura ($ 48 retail)
# 83 now $ 70 was $ 75 All-Clad Ceramic Double Boiler ($180 retail)
#112 now $ 10 was $15 Kuhn Rikon Leakproof Push Pan ($ 30 retail)
Plus Silicone ware by Lekue, Kitchen Aid, and others
Over 100 books, many brand new first editions (these are duplicate copies from her library) plus Rose's books, signed
# 26 $ 22 Reinhart's The Bread Baker's Apprentice ($35)
# 59 $ 15 Rodger's Kaffeehouses: Desserts from Classic Cafes ($37)
# 84 $ 14 Amer Test Kitchen Cooking for Two 2013 ($35)
#102 $ 25 Keller's Buchon ($50)
We can send you photos of any of these items and those on our lists.
If you would like a complete lists of our: bakeware & kitchenware, silicone ware, and books,
email Woody at: email@example.com . We do charge for UPS or USPS ground rates. Post office MEDIA rate for book orders.
No added cost for packaging and handling.
Jun 11, 2016 | From the kitchen of Rose
in Rose's Products
MINI-ROLLER NON-STICK ROLLING PIN
This baby version of the big Syn Glas pin gives much more control when rolling small pieces of dough or fondant. I discovered the virtues of a small pin many years ago when I interviewed Liz Prueitt of Tartine Bakery. In answer to my question "what is the most valued piece of equipment in your bakery" her answer was a small wooden rolling pin which she gives to each of her pastry chefs.
My non-stick rolling pin is 9 inches long and 1 inch in diameter. You will be surprised just how very useful it is!
Rose Levy Beranbaum Signature Series Roller Non-Stick Rolling Pin, Mini, White
May 07, 2016 | From the kitchen of Rose
This is truly the queen of buttercreams: silky, buttery, light and airy, and a bit temperamental. Combining the Italian meringue with the butter is the tricky part. It is essential that the two mixtures have near the same temperature. And sooner or later it happens to everyone: Instead of becoming a beautifully emulsified satiny texture, it starts to curdle and separate. Your heart drops and panic sets in--all that expensive butter and time....But all is not lost. Here are some tips and also a solution should all else fail:
Use an instant read thermometer to ensure that the temperature of the mixture is between 65° to 70°F/19° to 21°C and adjust as needed. If not using a thermometer, try adjusting with just a small amount of the buttercream.
If all else fails, with your hands, squeeze out the liquid that has separated and pour it into a large measuring cup with a spout. On high speed, beat the remaining butter until it becomes smooth. Then gradually beat in the liquid. The resulting buttercream will be less airy but perfectly emulsified and silky smooth.
Note: You will have a higher degree of success if using high fat butter.
Also, it works best to add all the meringue to all the whipped butter rather than the reverse. This technique is detailed in Rose's Heavenly Cakes and The Baking Bible.
May 01, 2016 | From the kitchen of Rose
The Bread Bible Bake Along is now linked to a new website. It is administered by Vicki and her daughter Elle. Click here to see the new site. You will also see how to join the group if you would like to be an active participant, or simply enjoy it as an observer.
I know no activity that gives more joy than baking bread.