Cover image for The baking bible
Title:
The baking bible
Author:
Beranbaum, Rose Levy.
Personal Author:
Publication Information:
Boston : Houghton Mifflin Harcourt, [2014]
Physical Description:
xv, 560 pages : color illustrations ; 27 cm
Summary:
Legendary baker Rose Levy Beranbaum is back with her most extensive "bible" yet. With all-new recipes for the best cakes, pies, tarts, cookies, candies, pastries, breads, and more, this magnum opus draws from Rose's passion and expertise in every category of baking. As is to be expected from the woman who's been called "the most meticulous cook who ever lived, " each sumptuous recipe is truly foolproof--with detail-oriented instructions that eliminate guesswork, "plan-aheads, " ingenious tips, and highlights for success.

Beranbaum displays her passion and expertise in every category of baking, bringing you all-new recipes for the best cakes, pies, tarts, cookies, candies, pastries, breads, and more. She includes special tips, troubleshooting advice, and insights on essential ingredients and equipment.
General Note:
Includes index.
Language:
English
Contents:
Cakes -- Pies, tarts, and other pastries -- Cookies and candy -- Breads and yeast pastries.
Genre:
ISBN:
9781118338612
Format :
Book

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On Order

Summary

Summary

The latest and most comprehensive baking book yet from best-selling author and "diva of desserts" Rose Levy Beranbaum and winner of the 2015 IACP Cookbook Award for Baking

Legendary baker Rose Levy Beranbaum is back with her most extensive "bible" yet. With all-new recipes for the best cakes, pies, tarts, cookies, candies, pastries, breads, and more, this magnum opus draws from Rose's passion and expertise in every category of baking. As is to be expected from the woman who's been called "the most meticulous cook who ever lived," each sumptuous recipe is truly foolproof--with detail-oriented instructions that eliminateguesswork, "plan-aheads," ingenious tips, and highlights for success. From simple everyday crowd-pleasers (Coffee Crumb Cake Muffins, Gingersnaps, Gooseberry Crisp) to show-stopping stunners (Chocolate Hazelnut Mousse Tart, Mango Bango Cheesecake, White Christmas Peppermint Cake) to bakery-style pastries developed for the home kitchen (the famous French Kouign Amann), every recipe proves that delicious perfection is within reach for any baker.


Author Notes

Rose Levy Beranbaum is an award-winning baker, food writer, and cookbook author. She has been a guest on many major television shows and was a presenter at the Melbourne Food and Wine Festival and the Oxford Food Symposium. She also created the Rose Levy Bakeware product line.

Beranbaum has written for The Washington Post, Fine Cooking, Reader's Digest, Hemispheres, and Food Arts Magazine, for which she won 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 has also published many award-winning books, including The Cake Bible, The Bread Bible, and Rose's Christmas Cookies.

(Bowker Author Biography)


Reviews 3

Booklist Review

One of the year's most hotly anticipated baking books, from one of the giants of the home-baking category, most definitely lives up to the early enthusiasm. Beranbaum author of award winners like The Cake Bible (1988), The Pie and Pastry Bible (1998), and The Bread Bible (2003), among others has created an indispensable tome for bakers with her latest effort, which covers everything from cakes to pies to cookies to breads. She gently guides readers with dozens of helpful tips and bits of troubleshooting advice. And she provides a mini-cooking school experience with her Golden Rules of baking that tell readers which ingredients, cooking tools, and practices are best. No book can guarantee kitchen success, of course, but whether you're making her Mango Bango Cheesecake, her Sugar Rose Brioche, or her Sour Cherry Pie, Beranbaum has set readers up for blue ribbons with this all-encompassing guide.--Lalley, Heather Copyright 2014 Booklist


Publisher's Weekly Review

Beranbaum, a veteran cookbook author and baker, divides this worthy tome into four sections: Cakes; Pies, Tarts, and Other Pastries; Cookies and Candy; Breads and Yeast Pastries. All recipes include weights and volume for ingredients, and the author's "Golden Rules" give readers essential baking information, such as why one should always use fresh baking powder and high-quality unsalted butter. "Highlights for Success" boxes are filled with inventive and helpful tips including freezing berries on branches. Classic recipes-think pumpkin pecan pie-are aplenty, but first-time recipes and unusual selections such as the author's Pink Pearl Lady Cake, Cadillac Cafe's milk chocolate bread pudding, and an Amish BlueRhu pie make this title a must-have gem. (Nov.) (c) Copyright PWxyz, LLC. All rights reserved.


Library Journal Review

Readers expect perfection from -Beranbaum (Rose's Heavenly Cakes; The Cake Bible), whose award-winning cookbooks are known for their foolproof recipes and rigorous testing and development. Her tenth cookbook-a timeless collection of all-new cakes, pastries, cookies, candies, and breads-blends American and European traditions and thoroughly explains the hows and whys of baking through commandmentlike "golden rules" and meticulous instructions. Novice bakers can start out with easy choices (blueberry buckle) and work their way up to more complex recipes (prune preserves and caramel cream cake roll) that can have as many as five homemade components. Like Flo Braker's Baking for All Occasions, the book contains some unique desserts (pomegranate winter chiffon meringue pie) that won't be found elsewhere. The ingredient glossary, equipment list, resources, and appendixes are excellent. VERDICT Berenbaum successfully bridges the gap between popular home baking collections and professional texts, and her recipes will endure long after novelty baking trends have tired. (c) Copyright 2014. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.