Rose’s Baking Basics Production Phase 20: The Eastern states Tour-part 3

14.jpg

We thought touring was finished for 2018 after Fante’s Kitchen store in Philly. But having seen dear friend Lee White in Connecticut on the way back from Johnson & Wales, and a delightful dinner with friends in New Paltz after the CIA demo, sparked the addition of five more events.

 My Interview with cooking show host par excellence, Faith Middleton on Food Smooze, brought in quite a few people to both of our Connecticut events.

 The Albert Weisner Library in Warwick, NY was awarded Best Small Library for 2016 by the American Library Association. What a happy coincidence that our new book also was awarded the best cookbook of 2018 by the Library Journal! Our cherished Warwick friends, Gar Wang and Ron Gee, connected us with event organizer Kathleen Georgalas to do a PowerPoint presentation and book signing. The event sold out every Rose’s Baking Basics and Rose’s Christmas Cookies that the bookseller had in stock. Rose’s heart was warmed by a surprise meeting of one of her oldest friends, Elaine Kohut Marron, who happens to have moved to Warwick and is a regular at the library. Elaine’s Apple Coffee Cake, for which she won a prize when in high school, has graced four of Rose’s books, each one featuring a different shapes and sometimes a different fruit.

We only had 30 minutes to enjoy a fabulous lunch at Gar and Ron’s which included a hearty vegetable soup, amazing corn bread made with the red corn meal from their own corn, and a mixed green salad from their winter cold frame garden. They packed a few slices of the corn bread for the road and it was still delicious the next day even after having been stored and eaten at close to freezing temperatures in the car. It had to have been made with oil, because butter would have been the wrong texture at such a cold temperature.

Blue Cashew Kitchen Homestead in Kingston, NY has been a regular stop on our book tours. The delightful Sean Nutley, staff, and twenty attendees welcomed us to their new enlarged showroom, equipped with a well-designed kitchen for classes and demos. We made the Linzer Thumbprints using the Ankarsrum mixer to grind the nuts and mix the dough. After the demo we enjoyed a short and freezing walk around town and got to see the four houses built before the Revolutionary War, when Kingston was the capital of New York State. We were joined for dinner at Boison’s with long time friends Susan and Bruce Frank who brought along a bottle of my favorite Chateauneuf-du-Pape from our long ago wine group days, which he still had in his wine cellar. I was touched he remembered. Also joining us was my grandson’s godmother Cathy Schulz and her friend, both of whom have a house in the area.

 Our next day’s first event, at Byrd’s Books in Bethel, CT, involved our tasting and giving critiques of cookies from Rose’s Baking Basics and other recipes from Rose’s book. We also talked about the book and then, of course, signed books for the participants. Alice and her son, owners of Byrd’s Books, were delightful hosts. Attendees could purchase a “pick your choice of treats” box, with the proceeds going to a local charity. Joining us below was Chris Hoelck, senior copy/production editor of Fine Cooking Magazine, who was responsible for introducing us to the book store. His daughter made the most perfect ever peanut butter thumbprints from the book and Chris thanked me for stressing the importance of allowing the dough to rest before making to result in a super smooth texture (see below). (No I wasn’t texting on the iphone, I was taking photos!)

15.jpg

The Perfect Pear in Chester, CT is a popular new cookware store in a charmingly picturesque town. The store supplies a mix of down-to-earth, everyday goods for cooks and people who love to eat, drink, and entertain. It was our last event for our tour, and what a grand finale. Store owner, Laura Grimmer, made several recipes from our books for our wonderful attendees to enjoy while we discussed our book and answered questions. We enjoyed getting to know Laura and hear about her fascinating background which led to her current and successful enterprise.

We couldn’t resist a return to Sift Bakery in Mystic, CT even though it added an hour to our return home. Last visit we had fallen in love with chef owner Adam Young’s irresistible caramel rolls. Adam is not usually in the bakery on Mondays, but fortunately for this visit, he happened to be there. We showed him the new book, Rose’s Baking Basics, and were so moved that he took time from his busy schedule to go through each and every page, we just had to offer the book. We now have a new friend in Mystic CT and are looking forward to his beautiful young daughter Stella and wife Ebbie baking from the book..

IMG_6817.jpg

 

 

 

Rose’s Baking Basics Production Phase 20: The Eastern states Tour-part 2

Rose on set with Food 52’s Kirsten Miglore

Rose on set with Food 52’s Kirsten Miglore

The St Louis JCC’s 40th Annual Book Festival welcomed us to our largest attendance for our PowerPoint Presentaion, with many Q & A’s and books to sign.

IMG_4295.JPG

 

Back to Manhattan and Brooklyn to stop first at our favorite lunch headquarters, Gramercy Tavern, for their perfectly cooked Tavern Burger. Then up Broadway for our podcast interview with Anna Hezel for The TASTE Podcast at Penguin Random House’s studios. Anna was previously with Food52. You can listen to our podcast on the link below.

 

BUTTON

 

 And Food52’s video studio was our next stop to do a Food52 YouTube episode with Kristen Miglore. Our Molasses Sugar Butter Cookie was the recipe for the most enjoyable no-stress video that Rose has ever experienced.

Click the link to view the video.


 

Evening was our first time visit to Four & Twenty Blackbird’s main bakery in Brooklyn. Sisters Emily and Melissa have been making hand-made crafted pies for their bakeries since 2010, to international acclaim. We met them two years ago when the four of us were judges for Miro Uskokovic’s annual employee pie contest at Gramercy Tavern, Manhattan. At the shop’s bar-like counter, Emily interviewed Rose while attendees listened, asked questions, and tasted pies from the bakery. Mendy Greenstein, one of our Rose’s Heavenly Cakes and The Baking Bible bake through bloggers chatted with Rose in person for the first time. And Rose was delighted to have several members of her family attend.

Cherrybombe University invited Umber Ahmad-Mah-ze-Dahr Bakery, Deb Perelman-Smitten Kitchen, Patti Paige-owner of Baked Ideas, and Rose to be judges for their team cookie competition. Along with judging the competition event, Cherrybombe U sold books from several authors, including ours.

Umber Ahmad, Deb Perelman, Patti Paige, & Rose with cookie teams

Umber Ahmad, Deb Perelman, Patti Paige, & Rose with cookie teams

 

A return to Miele’s Showroom cooking school, in Princeton, NJ to give a demo of the Apple Walnut Bundt Cake. Vicky and staff made five recipes for the class attendees to enjoy while we did our presentation. We were delighted to meet two of our bloggers, one of whom travelled all the way from Maryland.

Fante’s Kitchen Store, in the Italian market area of Philadelphia, was our final book signing stop before Thanksgiving. Another Alpha baker, Michele Simon and her husband, Smitty, came up from Raleigh, NC, with a basketful full of Rose’s books to be signed and presents for both of us.

Colleagues TV host Pat Nogar and vegan specialist cookbook author Fran Costigan, who had recently moved to Philly came to get books and chat.

Michele and Smitty waited until we were done signing to go to a nearby coffee shop for a wonderful couple of hours of conversation and their giving us some loving gifts of a variety of vinegars, oils, and Michele’s hand crafted glass work.

Our kindred friend, Mariella had two Philly cheese steaks for us to take home.

Rose’s Baking Basics Production Phase 20: The Eastern states Tour-part 1

a.jpg

Our first venue for our Eastern states was the Natirar restaurant and cooking school in Peapack, NJ. This was the first time that the school actually had an author do a demo and a book signing, which we were delighted to teach to a full house. Cranberry Scones was our presentation, along with an important point which presented itself. Rose was showing the rationale for always breaking an egg in a bowl other than the vessel it would be mixed in, when one of the Natirar’s farm eggs was spoiled.

b.jpg

 

We next went to Manhattan to do a taping for the Joan Hamburg show on LIVE RADIO.  Not only was it delightful to have a conversation with Joan, who is one of the best interviewers out there, it inspired our quest to suspend chocolate chips in a marble cake, which was a cake her mother had made but for which she did not have a recipe. In the evening, we did a book signing at the Rizzoli book store. Our dear colleague and friend, Miro Uskokovic, Executive Pastry Chef from Gramercy Tavern, participated in a discussion with us before the signing and tastings from the book. We also, did a surprise walk-in author’s signing of our books at the nearby Whisk and at Barnes & Noble.

Cambridge Culinary, in Cambridge, MA, had arranged a terrific event for our Rose’s Heavenly Cakes tour. Sean Leonard and his staff welcomed us back with the same perfect prepping for our triple demo of the Beer Bread, Triple Lemon Bundt Cake, and Cranberry Scones, along with PowerPoint presentation. We also met our prepping staff at an incredible dinner the night before at The Fat Hen. We were delighted to meet two of the editors from America’s Test Kitchen who attended the demo.

Saturday evening, we had dinner with Rose’s long time colleague Maria Speck at Shepards.

 

 

We then headed south to Fall River for a book signing at Portugalia Marketplace, arranged by a long time friend and colleague, Gloria Cabral, before driving to Providence, RI. Steven Shipley, head of Johnson & Wales University’s Resource Development, gave us a tour of the school before we gave a demo and PowerPoint presentation, while the students munched on Cranberry Scones prepared by the head pastry chef.

 

Rose is always delighted, when in New England, to stop and visit another old friend and colleague, Lee White. We met her at the very busy Sift Bakery, in Mystic, to try some of the pastries before a lovely lunch and conversation at Olio.

 A couple of years ago, Chef Central was integrated into Bed, Bath, & Beyond. Jenna Leder, head of the Chef Central showroom, did a fabulous job making two Apple Galettes for the largest attendance that the store has ever had for a demo.

 A day later, we were at the CIA (Culinary Institute of America-Hyde Park, NY). We attended Michael Weiss’s wine class for Rose to give her thoughts on dessert wines and pairings with desserts. We enjoyed lunch in the newly renovated Apple Café. It included several splendid desserts. In the afternoon, we did a demo of the Fresh Blueberry Pie, along with baking tips, for chef Tom Vaccaro’s pastry students’ class. Rose was delighted that her long time friend chef John Zearfoss was able to sit in for a short time. He reported the next day that some of his students complained that they hadn’t been informed of the event saying that while John is an old friend and takes our friendship for granted, they, on the other hand with birthday cakes from The Cake Bible and would have loved to meet her.

Amazon Books coupon deal for Rose's Baking Basics

Coupon Save an extra $1.38 when you apply this coupon.

Rose's Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Steps Photos Hardcover 

Basics_Cover_F32.jpg

Amazon’s write up for our book.

The ultimate baking book for everyone from best-selling author and "diva of desserts" Rose Levy Beranbaum

In this book of no-fuss recipes everyone should know, trusted baking expert Rose Levy Beranbaum guides you through every recipe for can’t-fail results—with a streamlined, simplified approach and more than 600 mouthwatering and instructive photos. Whether you're a baking enthusiast or just want to whip up the occasional treat, you will be able to easily make perfect brownies, banana bread, holiday pies, birthday cakes, homemade bread, and more, with recipes including: Chocolate Sheet Cake with Ganache Frosting, Peanut Butter and Jelly Thumbprints, Beer Bread, Apple Walnut Muffins, Peach Cobbler, Milk Chocolate Caramel Tart, and more. Throughout, Rose shares her unique tips and methods for unlocking the secrets to the best flavors and foolproof results, for a treasury of essential recipes you'll use forever.

(A disclaimer from us: we have seen that Amazon has shown that the Sister Pie book has been “frequently purchased” with ours. We have viewed this book and have found that it does not include weight measurements for any ingredients and does not specify all-purpose flour as being unbleached or bleached, with no instructions on how it is measured by volume.)

Rose’s Baking Basics Production Phase 19: Our Rose’s Baking Basics Book Tour Western states-Part 2

TRISH & ROSE at POWELL’s CITY of BOOKS

TRISH & ROSE at POWELL’s CITY of BOOKS

 

Powell’s City of Books gave Rose an entrance for our PowerPoint presentation and book signing that had Rose doing a double take when she saw her name plastered like a matinee movie above their front doors. This bookstore is humongous, with 4 floors and many sections painted in solid colors for one to navigate easily around the incredible selection of books. Rose’s dear friend Trish Andersen and her daughter Rebecca took us to lunch at a nearby restaurant before the event. As a special surprise treat after the event Rebecca gave us an ice cream tasting at Tillamook where she is the recipe and product developer for ice cream. (This could be the perfect Portland venue for our upcoming ice cream book tour!)

We enjoyed a terrific dinner with Rose’s daughter-in-law Frances at friend Cathy’s Nostrana. Portland is one of our top favorite food cities in the U.S.

Early next morning, Rose was on her first television appearance for the AM Northwest TV show, where she showed making the Triple Lemon Bundt.

Then back to San Francisco for several events, starting with our incredibly gifted Diane Boate pulling out all stops for a party at the Wah Ying Club in Chinatown. As we were meeting friends and colleagues and enjoying many of the potluck entrees, Rose got a unbelievable surprise. A guy wearing sunglasses, a toque, and white satin jacket with “Cake Bible” embroidered on it in hot pink, walked up carrying a cake. It was the one and only Hector Wong! He and his partner Lawrence flew in from Hawaii just for the night to be at the party. Rose realized it was Hector only when he pointed to the writing on the jacket because there is only one in existence and she had given it to Hector on a visit to Hawaii. We were also happy to meet Emily Winston who gave us a goodie bag of the best bagels we had ever tasted. She was about to open her Boichick Bagels Bakery in Berkeley the following week.

Next day it was off to the Foreign Cinema for us to do the PowerPoint presentation, book signing, and lunch, for the Bakers Dozen West, of San Francisco, hosted by dear friends and colleagues Marlene Sorosky and President Nancy Kux. Annie of Annie’s Cookies gave us bags of cookies for our flight home. Then a walk down the street for a podcast at Kitchen View, followed by an evening demo at Miele appliance’s cooking school. Another fantastic surprise was meeting Rose’s brother’s long time business partner Terry for the first time.

We began our “off day” with a visit to 20th Century Café to enjoy some morning treats and to see chef/owner Michelle Polzine. Then off we went to the SF Chronicle for an interview with Sarah Fritchner (who immediately became a special friend and kindred spirit). Lunch was our traditional dim sum at Yank Sing restaurant, on Speer Street, with Rose’s brother and family. In the afternoon, we had a rare treat of walking and smelling our way through Mandy Aftel’s museum: Aftel Archive of Curious Scents. Along with reading about the history of perfumes, one can sniff and take home three samplings of essences from her Perfume Organ. Rose’s cousin, Joan, now lives up the hill from Mandy in Berkeley. We saw her new house and went for our favorite walk at Inspiration Point, followed by dinner at Progress, sister restaurant to State Bird Provisions.

 

Our last day in the San Francisco Bay area had our first stop at the B Patisserie, as we are always looking to taste kouign amann to compare with ours in The Baking Bible. This turned out to be the best one yet, compared to ours, with great flavor, but little explosively hard to eat, with the paper thin flaky-crisp pastry floating to our table top to be swept up to enjoy. Then it was off to the PBS KSRO station, which was awarded Station of the Year for providing the only available source for news when fires devastated the Santa Rosa area this past year. We loved interviewer Steve Garner who interviewed us for KSRO’s Record Good Food Hour. We so enjoyed talking to him after the show we had to dash down to Petaluma to be on time for our lunch date with our wonderful friend, Kathleen Weber in her new Della Fattoria restaurant. She insisted that we come to her house afterwards to take a sorely needed short nap before our last event for the West Coast which was at the new Artisan Baking Center in Petaluma, where we demo’d one of our favorite cookies—Fudgy Praline Meringue Cookies. I also talked about how Kathleen had started me on my sour dough bread baking odyssey years ago by sending me her starter and even the flour. What a great school and delightful staff. We were so delighted to be invited back and next time Rose promised it will be bread.

 

Then it was back to the east coast for the rest of the book tour.

Rose’s Baking Basics Production Phase 19: Our Rose’s Baking Basics Book Tour Western states-Part 1

IMG_3905.JPG

Or terrific publicist, Sari Kamin, put together a great schedule for our whirlwind Western states tour, with each day having multiple events whenever possible. First stop was Philadelphia, which is west of our home base, to do a demo at the Philadelphia Free Library-Downtown. This library is the only one in the country that is equipped with kitchens for doing cooking classes and presentations. Several libraries have inquired about including this option since cookbooks are becoming increasingly popular for libraries, as the most requested books. Rose was very moved when Suzanna Urminska commented that all of her books were checked out and many of them dog-eared from repeated visits to homes. Many first time purchasers for a book by Rose came to hear us, and the story of our book. It was also our first time to present our PowerPoint presentation.

Our dear Dallas friend, Zach Townsend, who has contributed to several of our books both with a recipe and proof reading, not to mention arranging amazing events, was our escort for great Dallas dining and also arranged another unique venue for us to demo our cranberry scones at a spectacular arboretum. Two outside and a huge indoor facilities enable the arboretum to run different events at once. A familiar face was amongst the audience, Connie Akins Mullin , who had given us a tour ,on our last visit, of the now closed Dallas Pirch Housewares store. After our demo we all went for a walk surrounded 90,000 pumpkins that the arboretum had turned into a Peter Pan’s Neverland theme.

In Denver, we were greeted by our friend and former recruiter for Craftsy, Denise Mickelsen, and we all enjoyed a delicious catch up early dinner before the book signing at The Tattered Cover bookstore in Aspen Grove. Our friend Jenny Hartin, of Eat Your Books, was moderator and had her friend do a live Facebook Video of the event. The highlight of our Denver trip was once again given by Rose’s long-time dear friend Holly Arnold Kinney, who opened her Fort restaurant doors to host a delightful Les Dames Escoffier book party. We enjoyed a delicious buffet and the chef made our bourbon balls from the book. It was also great reuniting with other old friends and meeting new ones.

Our first stop in Seattle was the wonderful Book Larder bookstore where we were able to do our PowerPoint presentation while munching on my favorite cake in the book—Triple Lemon Bundt, prepared by the owner. The next evening we once again were invited to do a class at Tom Douglass’s Hot Stove Society. Tom generously commented that his wife prefers to bake out of our books versus his, and the class preferred our Rosa’s pizza to his pizza shop’s pizza (I’m sure they were being polite!). Bridgett and staff did a great job juggling and presenting our triple recipe presentation: Beer Bread, Cranberry Scones, and Triple Lemon Bundt cake with samples for all to enjoy along with the pizza challenge.

 

Then on to San Francisco to the legendary Omnivore Books. Celia Sack has hosted book signings for many of our books and has become a treasured friend.

It was a joy as always to get to see Rose’s brother Michael, wife Mia, and son Alex, and we had a great dinner at Rich’s Table.

 The next day was at the grand Market Hall, our first ever book signing in a supermarket. Our signing table was stationed in the store’s bakery and coffee shop section. Christine Falconer and her staff had samples of the Triple Lemon Bundt cake and Whoopie Pies at a nearby tasting table, with both packaged for shoppers to purchase! (It was Whoopie Pies for dinner at the airport.)

After the signing we ran into a very unexpected delight—dear friend, chef and restaurateur Daniel Patterson shopping with his two kids. Turned out it was actually his round number birthday!

Then off to Portland for two days until returning to San Francisco.
Stay tuned for our Western states tour-Part 2.

 

Rose's Baking Basics Production Phase 18: Our Book Launch! and more

fullsizeoutput_17f1.jpeg



Our book launch day arrived with Rose first doing a morning demo of our Cranberry Scones at Martha Stewart Living Test Kitchen for a 42 Burner post. (For our touring we chose Cranberry Scones, Apple Galette, Triple Lemon Bundt Cake, and Beer Bread as our demo’s and class recipes.) Afternoon was a podcast interview with Evan Kleinman for Record Good Food (KRCW).

We love Umber Ahmed’s Mah-ze Dahr Bakery and overjoyed that Umber hosted our book launch. Her delicious Vanilla Choux and champagne appeased our palates as we helped set up for our evening’s guests.

She came a half hour before opening the doors. She strolled in to Rose’s complete surprise—our kindred spirit, book writing friend and sister baker Lisa Yokelson from Washington, DC. Soon the bakery was jam packed with well-wishers enjoying our Cranberry Scones and Chocolate Butterscotch Toffee and our stylist, Erin McDowell’s, Cherry Pielets version of our Cherry Pie, while conversing with friends and colleagues.

 

Despite the torrential rain and gridlock, caused by the meeting of UN General Assembly, the bakery quickly became crowded with friends and family. We couldn’t have asked for a more joyfully delicious book launch.

 

The next day began with our making a couple of stops at book stores, as we love to do surprise author book signings for our books on their shelves.

15th Street Sushi is dear friend Marco Gnann’s favorite place for sushi and ours as well. They also have a terrific pastry chef! After our sushi lunch, it was off to the 92nd Street Y. Corby Kummer wrote an incredible review for The Cake Bible when it launched 30 years ago. His article propelled a record 18,500 book sales in one day! So who better to be Rose’s moderator.

 

 The very next day, we drove to Philadelphia for the beginning of our Western states part of our book tour. Stay tuned for Western states tour part 1 posting next week.

Barnes & Nobles surprise book signing visit

Barnes & Nobles surprise book signing visit

Baking Basics Production Phase 9: Editor’s Queries and Copy Editing

track changes sample page.jpg

 

Oh joy of joys! This is when we cross our fingers to see what our editor Stephanie and copy editor Suzanne think should be revised from our proofed and reproofed Rose’s Baking Basics manuscript. In the past, prior to the advent of electronic editing, this took weeks of exchanged handwritten notes, mailings, and phone sessions.

 

With The Baking Bible, we had our first experience with electronic editing. ‘Track changes,’ enables the editor and copy editor to type in their comments and suggested revisions on the right sidebar of a computer generated manuscript.

 

In copy editing, one is always surprised by how many “how did I miss that” or “that was on our style sheet and we didn’t follow it”! We knew that for The Baking Bible we would have many such surprises, because we were weaving a common writing style from the four different ways in which I had written over the past thirty-years. But we were not expecting this new manuscript to have as many revisions, because we have established a consistent style and also there were fewer pages of text. This is because many pages will have step-by-step photographs and captions in place of much longer text.

 

Suzanne had several formatting ideas, some of which we welcomed, in addition to her meticulously identifying some inconsistencies between similar texts throughout the manuscript.

 

My preference was to tackle the copy editing with back-to-back days for continuity. So Woody and I spent several 12 hour-long days that seemed like bushwhacking our way through the revisions and comments, with our agreeing, or stating why we preferred our original text.

 

A bright spot came towards the end when Stephanie emailed us our book designer Alison’s sample pages. We scrolled up and down our screens to view 30 simply beautiful pages. A few days later we received the actual two page sample spreads.

 

Amazingly, our submitted responses this time around did not need a wave of back and forth emails and phone calls with our editor. Only a few queries remained to address.

 

Next phase will be the complete ‘laid out pages’ for us to review. This is when the manuscript begins to become a real book.