Category ... Publicity
Nov 25, 2010 | From the kitchen of Rose
in Press Mentions
And here's a little holiday present. Last year, Woody and I went on a mini press tour to Montréal where we had a most delightful lunch with Lesley Chesterman who writes for the Montréal Gazette--so delightful, in fact, that we never did the interview so she had to call me several months later for that part.
Here is the delightful result of our conversations plus three recipes which you may already have but do check them out just in case.
Please note, it is Rose's Heavenly Cakes that is available as an enhanced Kindle Ap and the special promotion of $9.99 is no longer in effect. Hopefully The Cake BIble will eventually an e book as well.
May your turkey be brined, crispy skinned, and juicy! Mine will be chicken this year with just the two of us. At least it's free range.
Sep 13, 2006 | From the kitchen of Rose
I can’t tell you how many times I’ve heard from readers of my books and wished I could just be with them in their kitchens to guide them through the maze of baking. Well now – thanks to the magic of television – I can be! If you believe a picture is worth 1000 words, here’s some exciting news – I recently finished taping 13 episodes for a brand new public television cooking series called BAKING MAGIC WITH ROSE LEVY BERANBAUM. The series has started to air on PBS stations across the country. WGBH--CHANNEL 2 IN BOSTON PREVIEWED THE FIRST THREE EPISODES AS PART OF THEIR PLEDGE DRIVE. PBS stations air their programs at different times depending on the local market. I would suggest you get in touch with your local PBS station and ask them if they are planning to air Baking Magic. Feel free to let them know that you are very interested in viewing the program.
Now you can see step-by-step demonstrations of all those important baking techniques that you’ve been reading about. The series includes a wide range of recipes from all three of my “bibles” (Cake, Pie & Pastry, and Bread) bringing you a delightful assortment of baked treats.
Jun 20, 2006 | From the kitchen of Rose
is the feedback... is the knowledge that other people are sharing the pleasure of one's work, and to see that one's little life is touching the lives of others.
below is a wonderful e-mail (which i have been given permission to share) from a newly born bread baker!
Dear MS Beranbaum,
I am a salesman who called on large commercial bakeries in the Midwest. I have always wanted to bake good breads, did not know where to start. Last summer my daughter purchased your book "The bread bible" for my birthday. You have completely removed the mystery of how to get good results.
The variety of bread recipes gives me the opportunity to make great things at home.
Thank you for putting such a great book on the market. I will be giving copies to my friends who like to use their kitchens.
Best wishes for the new year.
Steven R. Alderson
Mar 02, 2006 | From the kitchen of Rose
Here are several images of Rose you can use. You can preview them on the individual entry page (after the jump).
Continue reading "Press Photos" »
Feb 28, 2006 | From the kitchen of Rose
i'll update this blog entry with the current list of books that have recipes that i've written
REVISION: I have updated "The Cake Bible" for the first time since its publication almost 17 years ago. The update includes new chocolate information, the new types of yeast, and new sources for ingredients and equipment. Look for copies that indicate the revision on the cover.
"Mom's Secret Recipe File," pub date Mother's Day 2004, contributed 3 recipes
Fine Cooking Magazine issue 65, June/July 2004 "How to Make a Lattice Pie (with a wonderful new flaky, tender, and delicious pie crust and step-by-step photos on the making of the lattice so that even someone who has never made one before will see how easy it is)
"What Do Women Really Want: vol.1 Chocolate," by Donna Barstow, pub date May 2004, contributed the foreword.
"Food & Wine An Entire Year of Recipes 2004," page 333, contributed Christmas Sugar Cookies from "Rose's Christmas Cookies."
Food & Wine "Best of the Best the best recipes from the 25 best cookbooks of the year," pages 56 through 67 (from "The Bread Bible.")
"On Cooking a Textbook of Culinary Fundamentals, Fourth Edition, Pearson Prentice Hall, page 1078, excerpt from "The Cake Bble.
Feb 11, 2006 | From the kitchen of Rose
in Questions and Answers
Can this series be purchased on dvd? I checked the amazon.com link and
it is not sold there.
regrettably it is not available from the producers. you could get in touch with your local pbs affiliate and ask them if they would make it available.
Jan 11, 2006 | From the kitchen of Rose
in Pie and Pastry Questions
I saw your show on Channel 13 PBS today. You were baking a banana cream pie. Is this recipe available online or what?
please contact the producer marjorie poore for recipes from the show (firstname.lastname@example.org)
Dec 12, 2005 | From the kitchen of Rose
in Questions and Answers
I welcome the coming of your baking web site, and would like to ask that you include a section which leads us to quality sources for some of the ingredients needed for the recipes. My plight (lack of supplies) is becoming more critical as the winter holidays come closer - I would like to make cookies which require a substantial amount of whole unblanched almonds (I want to grind my own) but the local stores - including Whole Foods and Balducci's) only carry small bags of slivered nuts. This problem is endemic across the board - it's hard to find good ripe peaches for pies, good ground (not canned) poppy seed etc etc. - AS IF the processed varieties, when available, are just as good.
NO! Only someone who does not have a good gustatory memory would ever believe that canned poppy seed, canned almond paste are as good as the products you would make for yourself. For example, when I grind my own almonds, I can taste the whole almond and see that it is plump and not dried out. It begs the imagination to believe that whoever makes the canned product takes care to be sure the raw ingredients are really prime.
Enough! Please include sources, where we can buy items like nuts and figs and prunes, top quality, in bulk, for a reasonable price.
you’re right! quality of ingredients is why sets professional bakers (and chefs) apart from home bakers. they often have access to the best. more and more places are selling to home bakers but they usually sell in large quantities.
penzey’s is a great source for spices and poppyseeds. i would never buy them ground, however, as they get rancid so fast that way. even whole, i store them in the freezer.
i list several good sources in the bread bible and of course the web is often my source for researching where to find special ingredients.
please also check out chefshop.com, and also, here’s an article i did for Food Arts Magazine on my greatest formerly secret sources!
Running short on Tahitian vanilla beans, or powdered gold, or fresh porcini? Want Sicilian or Iranian pistachios? SOS to the rescue. If you’re in New York, visit the small but impeccably organized store at 104 Avenue B in Manhattan, or they’ll deliver same day. If you’re out of the city they’ll Fed Ex.
Owner Atef Boulaabi worked for another distributor for 6 years. In 1996 she decided to “make a big adventure,” going out on her own. From an inventory of 2000 ingredients, she distilled the top quality 200 to carry in her store. Passionately devoted to acquiring the best of the best, chefs count on her and adore her.
SOS: www.sos-chefs.net 212-505-5813
Oct 14, 2005 | From the kitchen of Rose
Rose has been called the "Diva of Desserts," "the most meticulous cook who ever lived," and "Legendary Baker." And add this recent 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 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.
The Cake Bible was winner of the NASFT Showcase Award for the cookbook that has contributed most to educating the consumer about specialty foods. A culinary best-seller, The Cake Bible is currently in its 52 printing. It was listed by the James Beard Foundation as one of the top 13 baking books on "the Essential Book List," and was included in "101 Classic Recipes."
The Pie and Pastry Bible, published in 1998, received many kudos including: Food & Wine Books "Best of the Best: The Best Recipes from the Best Cookbooks of the Year" and Coffee & Cuisine "Best Cookbook" award.
Rose's encylopedic book, The Pie and Pastry Bible, 1998, was nominated for a James Beard award. It was also included in Food and Wine's book "the Best of the Best."
Rose's comprehensive book, The Bread Bible, was the 2003 winner of the Gourmand World Cookbook Awards in the Best Bread Book Category. It was listed by Publisher's Weekly and Food & Wine as one of the top ten books of 2003, and by Fine Cooking as one of the top 12. From quick breads, such as muffins, biscuits, and scones, to yeast breads, such as seeded wheat breads, Jewish rye, baguette, and brioche, this is a collection of her favorites, with innovative techniques that will guarantee making a successful bread baker of anyone who so desires.
Rose's Heavenly Cakes, is a return to cakes with a comprehensive four color book for Pam Chirls, Senior Editor at Wiley. It won the International Association of Culinary Professionals Cookbook of the Year for 2010.
Rose's newest book, The Baking Bible, was published in October, 2014 and won the International Association of Culinary Professionals Best Baking Book of the Year for 2015.
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, both distributed by Harold Imports.
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 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.
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.
Rose is currently an instructor for Craftsy with her on line baking classes.
Continue reading "Rose's Bio" »