The Baking Bible – The Newest Cookbook from Rose Levy Beranbaum, and Rose’s Specialty Bakeware

The Baking BIble By Rose Levy Beranbaum

The Baking BIble By Rose Levy Beranbaum

The latest and most comprehensive baking book yet from best-selling author and “diva of desserts” Rose Levy Beranbaum.

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. 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. The Baking Bible will soon be available in fine kitchen shops nationwide.

The Baking Bible is all of Rose’s best work under one cover. Photographer Ben Fink has created a poetic masterpiece video, using the still photographs he shot from the book. An amazing collection of images woven into a moving collage of magical beauty. 

 

If you’d like to meet Rose, see her national book signing tour dates here.

Harold Import Co. and Rose Levy Beranbaum have a long-standing relationship, and have co-designed Rose’s Specialty Bakeware products.  HIC has teamed up with several bloggers to show how recipes from The Baking Bible can be made using Rose’s Specialty Bakeware; each blog post below features a recipe from The Baking Bible, paired with one of Rose’s Specialty Bakeware items. These products can be found in kitchen shops nationwide, and on Rose’s website.

From the blog Cookistry:  Rose’s White Chocolate Cupcakes with Raspberry Mousseline from pg. 67 of The Baking Bible, baked using Rose’s Silicone Baking Bowl.

Cookistry

Cookistry

 

 

 

 

 

 

From the blog Cindy’s Recipes and Writings: Rose’s Sour Cherry Pie from pg. 200 of The Baking Bible, baked in Rose’s Perfect Pie Plate.

Sour-Cherry-Pie from Cindy's Recipes and Writings

Sour-Cherry-Pie from Cindy’s Recipes and Writings

 

 

 

 

 

 

 

From the blog The Food Hunter’s Guide to CuisineThe Ischler Cookies from pg. 356 of The Baking Bible, baked using Rose’s Silicone Baking Bowl.

Ischler cookies from The Food Hunter's Guide to Cuisine

Ischler cookies from The Food Hunter’s Guide to Cuisine

 

 

 

 

 

 

From the blog Rants from My Crazy KitchenRose’s White Christmas Peppermint Cake from pg. 31 of The Baking Bible, baked using Rose’s Heavenly Cake Strips.

White Christmas Peppermint Cake from Rants From My Crazy Kitchen

White Christmas Peppermint Cake from Rants From My Crazy Kitchen

 

 

 

 

 

 

 

 

From the blog Mad Rantings of Andrew’s MomRose’s Mud Turtle Pie from pg. 269 of The Baking Bible, baked in Rose’s Perfect Pie Plate.

Turtle Pie from Mad Rantings of Andrew's Mom

Turtle Pie from Mad Rantings of Andrew’s Mom

 

 

 

 

 

A luminary in the world of food writing, Rose is a Contributing Editor 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.

Contributed by Nicole Herman, of HIC.

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