Rose Levy Beranbaum 

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"She's obsessed. There's really no other way to describe cookbook author Rose Levy Beranbaum and her fixation with the minutiae of baking. If God is in the details, as the aphorism goes, then Beranbaum must have one foot in heaven. For Rose Levy Beranbaum, no detail escapes the pursuit of perfection. She's the Diva of Desserts."                      --The Washington Post

Epicurious: June 12, 2017 “The 100 Greatest Home Cooks of All Time.”

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, every 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


We have a dedicated page for you to ask a question or offer comments.    Click on the page link below. 

Gallery of Experiences & Cooking

Photographs of our baking and cooking, colleagues, and events.                           Click on the page link below. 

Books I Recommend & Use

Over the years, I have accumulated over 1500 cookbooks. 

Click on the page link below to see my recommendations. 


My Books  

I have written 11 books and am working on my 12th. Books are my life and I feel blessed to be able to publish them and share the recipes I love with you. 

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Our Blogs Current Postings

Oat Bread—You Asked for It!

Beer Braised Beef Short Ribs

Current Announcement

We are frequently asked what baking recipes we have that are gluten free. On our Recipe page, we have a portal to a listing of over 70 gluten free recipes in Rose's books, from flourless cakes to toffee to chocolate cream pie to ice creams.  

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Spend A Moment with Rose, in this video portrait by Ben Fink

I became Ben's first subject for video portraits. We all learned a lot and had a terrific time doing it. I treasure having this video in my memorabilia.

Food52's Baking Club's Bonus Book  

Our wonderful friends at Food52 have chosen The Baking Bible as this year's bonus book for their bake through!

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For more information and to join the group if you haven’t already, click on the link:

Woody Wolston

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Woody  Wolston started out being Rose's sole cookbook collaborator when she began writing Rose's Heavenly Cakes, through their corresponding between her New York  apartment and his home in Minnesota which began in 2004.  In 2013 he moved east so that they could work together in her and her husband's renovated New Jersey home. 

Baking Tip of the Week

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Dry Milk an Undervalued Ingredient

This is an invaluable bit of kitchen wisdom imparted to me by the late Carl Sontheimer of the original Cuisinart food processor. He once told me that adding powdered milk to mixtures such as marzipan results in a more velvety smoothness. I've since noticed the presence of dry milk on the labels of many ingredients. And recently I tried adding it to yogurt to see if it would soften the intensity of the lactic acid. I was amazed how just a small amount of the dry milk powder made the yogurt creamier and deliciously mellow.

One of the important uses of dry milk I value the most is its addition to bread dough. I've experimented with "instant" dry milk and King Arthur's "Baker's Special Dry Milk. Their dry milk not only adds a smoother and more mellow flavor, it also results in a more tender texture and a significantly higher rise. Unlike "instant" dry milk, which is intended to be reconstituted and processed at low heat, the "Baker's Special Dry Milk" is heated during production to a high enough temperature to deactivate the enzyme protease, which impairs yeast production and, what is most critical, gluten formation and structure. This variety of dry milk will not reconstitute in liquid so it must be added to the flour. The high heat process also produces an exceptionally fine powder, which disperses uniformly through the dry ingredients. Because the particles are so much finer than the more crystalline ones of "instant dry milk," they pack down when measuring in a cup so if replacing "Baker's Special Dry Milk" with "instant" dry milk by volume you will need double the amount to arrive at the same weight. To substitute it for regular milk in recipes, use 1/4 cup of "Baker's Special Dry Milk" or 1/2 cup "instant" dry milk (1.4 ounces/40 grams) plus 1 cup/8.3 ml/8.3 ounces/237 grams of water per cup of milk. Up to 8.2 percent of the weight of the flour is the recommended amount; I use 6 percent in my soft white sandwich loaves.


Previous Baking Tips

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Past Weekly Tips Listings

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