Category ... Announcements
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.
Apr 21, 2016 | From the kitchen of Rose
I'm so excited that my new line of baking tools now has its own Facebook Page. In less than 2 months there are more than 2900 followers.
There are links to the product line on the Facebook page. You can also find them on Amazon if you search for Rose Levy Beranbaum Signature Series. And on this blog home page, on the left, under "Rose's Family of Bakeware Products."
Mar 03, 2016 | From the kitchen of Rose
The Nordic Ware demo on March 7 is sold out but if you'd like to say hello or have any of your books signed at the end of the session, around 9:00 pm, do stop by!
Please hold any questions to post on the blog until after the 12th.
Rose & Woody
Feb 25, 2016 | From the kitchen of Rose
Pie Demonstration and Book Signing in Minneapolis
Tuesday, March 8, 2016, 7:00 to 9:00 p.m.
We are delighted to announce that Woody and I are doing an appearance at the Nordic Ware Factory Store.
We will be doing a pie demonstration with my new pie kit and signing copies of our newest book, The Baking Bible, named the International Association of Culinary Professionals Best Baking Book of the Year for 2015. I will be happy to sign any of my books you may already own.
Our dearest friend Michelle Gayer, of The Salty Tart bakery, will be serving a special treat.
Items from Rose's product line, Rose Levy Bakeware and Rose's Signature Series, will be available for purchase in the store.
Nordic Ware's details for signing up:
$40.00 per person, plus tax; includes a copy of The Baking Bible.
Reservations and payment accepted by telephone only at 952-924-9672.
Class size is limited to 40 people. (As of this date, 25 have already signed up.)
Nordic Ware Factory Store
4925 Highway 7/County Road 25 and Highway 100
St. Louis Park, MN 55416
Jan 21, 2016 | From the kitchen of Rose
I'm delighted to share with you a special sale from Thermoworks on one of most valued pieces of equipment in my baking kitchen, the Extra Big & Loud Timer. The sound is variable and when set on the loudest I can hear it 2 floors away. I also love the large readout and buttons which are easy to operate. And once the timer goes off, if not shut off, it reverts to a time-elapsed mode. The sale will last until Monday, January 25, 2016.
The Thermapan by Thermoworks is the fastest and most accurate instant read thermometer for the consumer, essential for so many baking processes. It is also highly valued by professional chefs.
The Rose Scale by Escali was created for me as a testament to spearheading the movement toward weighing rather than volume measure in baking.
Escali Alimento Rose Limited Edition Digital Scale, 13-Pound/6kg
These are the three top items on my essential baking equipment list.
Jan 10, 2016 | From the kitchen of Rose
Woody and I are off to Vancouver to attend the wedding of dear friends Nathan Fong and Michel Chicoine. Guess who'll be making the cake?! If you are in the Vancouver area, please come to Barbar-Jo's wonderful cookbook store on Sunday, January 17 3:00 to 4:00 we'll be doing a meet and greet and book signing!
We will respond to any blog questions after our return Tuesday January 19.
Jan 06, 2016 | From the kitchen of Rose
Win my new book, a new Thermapen Mk4, and ChefAlarm (complete with probe and oven rack clip)! All you have to do is share with your friends and family.
Enter your email address in the sign up form to win. Once you sign up, you'll receive a unique link back to this contest.
Share this link with your friends and followers, and for each person you get to sign up, you earn 1 point. The person with the most points at the end of the contest wins.
Dec 12, 2015 | From the kitchen of Rose
What could be harder than narrowing down one's choice of favorite cookbooks to 10, especially when the collection is well over 1000 of my own! But when Matt Cockerill, co-founder of the site 1000 cookbooks, invited me to join I didn't hesitate. The easiest way to come up with my 10 choices was to see what rose to the top of my memory. And I listed them in alphabetical order.
These are the books that I've used the most often over the years. They are well written, imaginative, reliably tested, and have stood the test of time.
Check out the site and you will find many of your favorite authors--more as it evolves. You will also find what your favorite authors choose as their favorites. It's absolutely addictive. I was regretful not to be listed by some but amazed and delighted to be listed by some others!
You will also find out which is considered by consensus to be the best cookbook of all time. (Hint: it's not vegan!)
The co-founders have very interesting backgrounds in publishing and science. I had some illuminating and delightful email exchanges with Matt and feel like I've found another kindred spirit.
Check it out--you'll love it!
Co-Founders Matt Cockerill and Jon Croft