Apple Pie Step by Step Photos with Rose's Pie Plate

APPLE PIE in Rose’s Perfect Pie Plate Rose’s Pie Booklet alongside

APPLE PIE in Rose’s Perfect Pie Plate Rose’s Pie Booklet alongside

Our autumn, October Recipe of the Month is the Apple Pie.
Here are step by step photos for making the pie in Rose’s Perfect Pie Plate. An advantage for using Rose’s Pie Plate is that you have a built-in scalloped border. Just press your dough into the scallops.

Special Equipment Rose’s Perfect Pie Plate by Harold Imports

Pie Crust Rolling Size for Rose’s Perfect Pie Plate
Bottom crust 12-1/2 inches
Top crust 13 to 13-1/2 inches

Recipe Instructions
Recipe is on our October 5th posting on our Recipe of the Month page.
A step by step recipe for the crust is on our December 2017 Recipe of the Month.
This Month's Recipe: Rose's Favorite Flaky & Tender Pie Crust

Step by Step Photos

 
 

Baked apple pie for the season with apples from our local farmer’s orchard.

IMG_0727.jpg
IMG_7979.jpg




Baking Demonstration at Chef Central, Paramus NJ--- Thursday Oct 3

ROSEWOOD and Chef Jenna Leder fall 2018 demo

ROSEWOOD and Chef Jenna Leder fall 2018 demo

We are once again doing a demonstration at the Chef Central / Bed, Bath & Beyond—Paramus, New Jersey store next Thursday, October 3 at 7:00 to 8:30pm. Fall time is apple time. Pie baking time for the autumn season and upcoming holidays is here.

We will be demonstrating making our Apple Pie from Rose’s Baking Basics with items from Rose’s Signature Series of products, signing books, and answering your baking questions. We will be happy to sign your books as well, while you enjoy our Apple Pie made by Chef Jenna Leder.

Sign up ahead with Chef Central on their website or calling them to receive a special item from Rose’s Signature Series during our demonstration.

Chef Central / Bed, Bath, and Beyond Information:
34 E Ridgewood Ave, Paramus, NJ 07652 located in Fashion Center Paramus
(201) 576-0100

STANDING ROOM ONLY but still easy to see and hear us.

Marble Cake with Chocolate Curls for the Joan Hamburg Show

22 full deck.jpg

We were honored to be invited to return to the wonderful Joan Hamburg Show to offer Joan Woody’s successful version of the Marble Cake with Chocolate Pieces which Joan’s mom used to make for the family. This is how we will always make our favorite Marble Cake. The chocolate curls melt in your mouth against the softness of the cake crumb.

JoanHamburg640x3641.jpg

Here’s the link to the Joan Hamburg Podcast Let Me Tell You

Woody tried chocolate chips, but was not satisfied with the outcome. Lacing in 1/2 inch wide thick curls of dark chocolate gave the cake added dimensions of texture and taste.

CHOCOLATE CURLS LACED IN WHITE BATTER

CHOCOLATE CURLS LACED IN WHITE BATTER

You can also listen to the show this Saturday, April 20th, on her weekly show on 77WABC 1-2 pm EST.

Woody’s Chocolate Curls Marble Butter Cake is our April recipe of the month. Click below to see the recipe.

All Occasion Downy Yellow Layer Cake and Sheet Cake

0 cover.jpg

Makes: One 9 inch layer
Oven Temperature: 350˚F/175˚C
Baking Time: 30 to 40 minutes (35 to 45 minutes for a sheet cake)

 This versatile layer cake is one of the lightest and fluffiest of yellow cakes. We used it for all of our Power of Flour postings’ tests, adjusting the baking powder depending on type of flour or flour combination used. The cake also serves as an excellent test for confirming your oven’s temperature. It has been featured in various forms in The Cake Bible, Rose’s Heavenly Cakes, The Baking Bible, and Rose’s Baking Basics. It is also the Base Formula Yellow Base Cake in The Cake Bible’s Wedding and Special Occasion Cakes chapter.

Special Equipment One 9 by 2 inch round (or 8 by 2 inch square) pan, encircled with cake strip, bottom coated with shortening, topped with parchment round, then coated with baking spray with flour

1 layer yellow cake 3 16 19.png

Preheat the Oven

* Twenty minutes or longer before baking, set an oven rack in the lower third of the oven. Set the oven at 350˚F/175˚C.

 Set Up for Ingredients (Mise en Place)
* About 1 hour ahead, set the butter and eggs on the counter at room temperature (65˚ to 75˚F/19˚ to 23˚C).
* In a 2 cup or larger measure with a spout, weigh or measure the egg yolks.

IT TOOK 5 YOLKS instead of 4, as most large eggs today have smaller yolks.

IT TOOK 5 YOLKS instead of 4, as most large eggs today have smaller yolks.


Make the Batter
 
1) Into measure with a spout, add 59 grams/1/4 cup/79 ml of the milk and vanilla and whisk just until lightly combined.

2) In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, and salt on low speed for 30 seconds.

3) Add the butter and the remaining buttermilk and holding the beater with your hand, mash the butter and buttermilk into the flour mixture so that it doesn’t jump out of the mixer when beating. Then mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1-1/2 minutes. Scrape down the sides of the bowl.

4) Starting on medium-low speed, gradually add the egg mixture to the batter in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl.

5) Scrape the batter into the prepared pan and smooth the surface.

WEIGHING YOUR BATTER will flag you if you forgot or mis-measured an ingredient.  CAKE STRIPS insure uniform texture throughout the cake and minimizes over browning the sides.

WEIGHING YOUR BATTER will flag you if you forgot or mis-measured an ingredient.

CAKE STRIPS insure uniform texture throughout the cake and minimizes over browning the sides.

 Bake the Cake
6) Bake for 30 to 40 minutes (35 to 45 for a sheet cake), or until a wire cake tester inserted into the centers comes out clean.

Cool the Cake
7) Let the cake cool in the pan on wire rack for 10 minutes (15 minutes for a sheet cake). Run a metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and invert the cake onto a wire rack that has been lightly coated with nonstick cooking spray. Peel off the parchment and reinvert onto the wire rack. Cool completely.

BAKED CAKE uniform in texture from the cake strip

BAKED CAKE uniform in texture from the cake strip

 Store Airtight: room temperature, 3 days; refrigerated, 1 week; frozen, 3 months.

Baking Pearl
* It is essential to measure your egg yolks, as egg yolks are frequently smaller by up to 25% from the standard size. Therefore our stating up to 6 yolks on the chart.

 Make This Recipe Your Own
* For a two-layer simply double the recipe in half (including the leavening).
* When unmolding the two layers, leave them upside down to help flatten the slightly rounded top. When composing the cake, set one layer, rounded side down on the cardboard round or plate. Frost the top and slide the second layer, rounded side up, on top.

* For a 13 by 9 inch sheet cake, double all of the ingredients except to use only 4-3/4 teaspoons/21.4 grams of baking powder.

White Velvet Layer Cake
What to do with those egg whites? Bake an egg white cake. Make the same recipe using.
3 egg whites 90 grams / 1/4 cup plus 2 tablespoons (89 ml)
baking powder 3-1/4 teaspoons

WHITE VELVET CAKE with egg whites

WHITE VELVET CAKE with egg whites









Rose's Baking Basics: OUTBakes Perfect Pie Crust Border

I created Rose’s Perfect Pie Plate to make shaping a border truly as easy as pie. The deeply fluted rim keeps the lovely design from flattening when baked and the level impression keeps the dough from sliding down the sides.

We made this video to show you how easy it is to tuck the overhanging border underneath and then to press it down.

If you want to have the baked border flush with the edge of the pie plate you’ll need to press it a little past the edge but i like to press it just to the edge so that when it shrinks a tiny bit you see the edge of the plate.

The pie crust is my favorite: Rose’s Flaky and Tender Pie Crust—the December 2018 recipe of the month on this blog. It is made with butter and cream cheese which gives it a most delicious flavor as well as lovely texture.

Our Weekly Baking Tips for Sunday will have 3 videos with tips for Blind Baking this pie crust for making Rose’s Open Faced Apple Pie. Blind baking gives the pie a very crisp crust but it is also excellent adding the apple slices to the unbaked pie crust, in which case I would choose to brush the dough with a thin layer of apricot glaze instead of egg white.

Blind bake 2 16 19.jpg

Rose's Baking Basics: OUTBakes

SHORTENING AND FLOUR DOUGHNUTS ON THE LEFT

SHORTENING AND FLOUR DOUGHNUTS ON THE LEFT

For our Apple Cider Cake Doughnuts recipe in Rose’s Baking Basics, we state to coat the doughnut pan’s cavities with baking spray with flour. This week we were experimenting with substituting commercial apple cider reduced by 6 times for our apple cider reduced by 3 times. The baked and cooled doughnuts had somewhat flattened tops. When we did a second test, I suggested that we grease two of the cavities with shortening and flour. Voila! The two doughnuts prepped this way had rounded tops and did not rise above the sides of the pan the way the ones coated with Baker’s Joy did.
For our Book Corrections postings for Rose’s Baking Basics we have added LIGHTLY COATED WITH SHORTENING AND FLOUR as an option for this recipe.

SHORTENING AND FLOUR DOUGHNUTS ON THE LEFT

SHORTENING AND FLOUR DOUGHNUTS ON THE LEFT

TIGHTER GRAIN FOR THE SIDES OF THE DOUGHNUTS ON THE LEFT

TIGHTER GRAIN FOR THE SIDES OF THE DOUGHNUTS ON THE LEFT

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 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 Book Review: LA Times' 10 cookbooks to give and get this holiday season

FROM LOS ANGELAS TIMES STORY

We came across this review written by Amy Scattergood on Nov 2. From her article:

“From left: “Milk Street: Tuesday Nights” by Christopher Kimball; “Rose’s Baking Basics” by Rose Levy Beranbaum; “Bestia: Italian Recipes Created in the Heart of L.A.” by Ori Menashe and Genevieve Gergis with Lesley Suter (Little, Brown and Company; Houghton Mifflin Harcourt; Ten Speed Press)

Cookbooks are some of the best gifts you can give your food-minded friends and relatives because they’re easy to find, simple to wrap — and can often trigger reciprocal dinner invitations. Among this year’s wealth of cookbooks are a few excellent baking books, some new books from award-winning folks whose other books might already be on your shelves, and two debut books from Los Angeles chefs. Here are 10 new cookbooks to put on your gift list.

“Rose’s Baking Basics” by Rose Levy Beranbaum (Houghton Mifflin Harcourt, $35)

Do you (or whomever you’re gifting) need another of Beranbaum’s baking books? You really do. This one, her 11th, features 100 recipes for the essential stuff: cookies, cakes, pies, tarts and breads along with toppings and fillings. What makes this book particularly useful is all the photos — 600 of them, apparently — often in step-by-step sequence. All these pictures are pretty, yes, but also practical because baking is so often somewhat intangible without visual aids. They also offer pretty good incentive because there’s nothing like more than 300 pages of pictures of cupcakes, brownies, rugelach, chocolate rolls, lemon and blueberry tarts, and babka to make you want to start baking.

“Bestia: Italian Recipes Created in the Heart of L.A.” by Ori Menashe and Genevieve Gergis with Lesley Suter (Ten Speed Press, $35)

Ever since Menashe and Gergis opened Bestia, their Italian restaurant in downtown Los Angeles, in 2012, the place has been packed. With the couple’s first cookbook, which features 140 recipes from the restaurant, you can just make their intensely flavorful, creative dishes at home — since the place is still one of the hardest reservations in town. This is rustic Italian food, through the lens of Menashe’s technique-intensive cooking: pastas an pizzas, pickles and charcuterie. There’s an ample pantry section, with the mostardas, soffritto and sauces that are fundamental to the dishes, plus recipes for the ’nduja and salumi for the ambitious. And the final chapter is filled with Gergis’ brilliant fruit-intensive desserts. Here’s hoping the duo are already testing the follow-up to this book — their second restaurant, Bavel, is as hard to get a table at as their first.

“Milk Street: Tuesday Nights” by Christopher Kimball (Little, Brown and Company, $35)

Christopher Kimball, who co-founded America’s Test Kitchen and started Milk Street in 2016, has come out with the second book from the Boston-based cooking school and magazine. The conceit of this book is that Tuesday nights are best accomplished with quick meals that make use of staple ingredients. So here are 200 recipes that are organized by the time it takes to make them (“fast,” “faster,” “fastest”), plus categories like “easy additions” and “one pot.” The dishes span many cuisines and there are fun sections such as “weeknight pizza” and “recipes that let you walk away from the cooking” — nice, if you want to load up the oven and go read the rest of the book.”

Rose's Baking Basics Tour Events: 92nd Street "Y" with Corby Kummer Registration

Rose L Beranbaum and Corby Kummer.png

Our first major event of our book tour is in New York City, the city where I grew up and lived most of my life. I have known Corby for 30 years, since he interviewed me for an amazing article he wrote for New York Times during the launch of the Cake Bible. Corby is one of the most erudite, brilliant, and insightful speakers I know, so this will be a rare treat. I can't wait to hear his questions and thoughts about baking and the new book. I hope to see you there!

Rose’s Baking Basics Production Phase 16: The Press Reviews

the reviews .jpg

An author and publisher always have their collective breath held, while they wait to read the major press reviews. Two key reviews that an author wants to be favorable are from Publisher’s Weekly and the Booklist Online. The Publisher’s Weekly review is important because it is the ‘Consumer Reports’ reviewer for the industry. If you get a positive review here, you are likely to get many other good reviews from other publications. The Booklist Online is for the American Library Association.

Here are four reviews that Rose’s Baking Basics has received from Publisher’s Weekly, ALA’s Booklist Online, Eater, and Food & Wine.

Publisher’s Weekly August 2018
Best Books    Authors

Rose’s Baking Basics
Rose Levy Beranbaum. Houghton Mifflin Harcourt, $35 (400p) ISBN 978-0-544-81622-0

MORE BY AND ABOUT THIS AUTHOR   Beranbaum (The Cake Bible) offers solid baking guidance in the form of step-by-step photos and detailed written instructions. The precision-minded author instructs readers to measure cupcake batter on a scale for even distribution; and, for the same reason, she suggests (perhaps too exactingly) cutting raisins in half when making rugelach. A list of potential problems and their solutions start each chapter (the cookie chapter, for example, details how not to burn the bottoms), and Beranbaum provides measurements for each recipe in both grams and volume, because she believes weighing ingredients is more reliable. Many of her recipes are straightforward and accessible for bakers of all skill levels. Chapters on cookies, cakes, pies, and tarts overflow with precise steps for American classics: double-crusted apple pie, zucchini bread, and two thumbprint nut cookies with jam. The cookies section includes a recipe for chocolate chip cookies with both browned butter for flavor and golden syrup for chewiness, as well as “brookies,” a cross between a brownie and a cookie. Beranbaum suggests using canola or safflower oil rather than butter for a layered carrot cake so that the layers can tolerate refrigeration once cloaked in cream cheese. She presents a recipe for chocolate-spangled angel food cake (“Not only is it a favorite party cake, it is also an excellent vehicle for any leftover egg whites you might have in the freezer”); for pies, there is an apple galette (“a free form tart that can be used with many fruits or berries”) and a key lime pie, for which she admits to preferring regular limes to key limes. Beranbaum’s hand-holding is invaluable, especially for those apprehensive about baking. (Sept.)

 

American Library Association
Booklist Online: The best book reviews for public libraries and school libraries, and the best books to read for your book club, brought to you by the ALA.

Booklist includes a very positive review for Rose Levy Beranbaum’s ROSE’S BAKING BASICS in their 9/1/18 issue.

“Beranbaum, author of the classic The Cake Bible (1988), tailors her detailed approach to baking for beginners, with plenty for advanced bakers to benefit from, too. To prepare for the worst without fear, she begins each section (“Cookies,” “Cakes,” “Pies and Tarts,” “Breads,” “Toppings and Fillings”) with a page or two of “Solutions for Possible Problems.” Recipes lead with preheating notes and a very helpful “mise en place” list that explains what to do before even beginning, such as getting ingredients to room temperature. Most recipes include “Baking Pearls,” special notes about working with specific ingredients or tools. Beranbaum does not recommend attempting substitutions on a whim, but she shares tested variations, where applicable. Hundreds of color photographs include both dazzling finished products and a wealth of step-by-step process depictions, such as forming rolled cookies or baking cheesecake and carefully removing it from its pan. With bolstering instructions and heavily tested, highly appealing recipes, this is sure to be a new favorite.”—Annie Bostrom

EATER review 8 28 18 .png

Food and Wine.com  

food and wine 8 28 18 .png

Stay tuned for next week's Rose's Basics posting: Publisher Weekly's Partners in Crème. 
PW Talks with Rose Levy Beranbaum and Woody Wolston

Peaches and Cream Kuchen Preview from "Rose's Baking Basics"

We don't want you to miss the season so we're offering this special recipe right now while the peaches are at their peak.

PEACHES AND CREAM KUCHEN is excerpted from ROSE’s BAKING BASICS © 2018 by Rose Levy Beranbaum. Photography © 2018 by Matthew Septimus. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Screen Shot 2018-07-14 at 12.17.08 PM.png
Screen Shot 2018-07-14 at 12.17.27 PM.png
Screen Shot 2018-07-14 at 12.17.53 PM.png

"ROSE’S BAKING BASICS" BREAK THROUGHS PREVIEW

Basics Cover 53Kb.jpg

When Michael Batterberry and Food Arts Magazine were still alive, and I had a new book coming out, he would always ask me if there were any new break throughs and there always were! He would then do a full page, featuring them in the magazine. So I am continuing the tradition by offering here a sampling of the top tips and techniques you will find in my newest book. 

Two of my most valued additions to this book are that on the charts, the grams come before the volume, and right after the chart there is a "mise en place" (set up of ingredients). The recipes are written exactly the way in which I bake. We love working from this new format.

* My favorite caramel sauce with amazing flavor and smooth texture that keeps for months:

* The best flour for pie crust and how to tenderize bleached or unbleached all-purpose flour.

* How to unmold tarts that have stuck to the bottom of the tart pan the easy way (what took me so long to figure out this ridiculously simple method)!

* How to keep the bottom crust of a custard pie such as pumpkin from getting soggy.

* How to use pie crust scraps to make the best rugelach and why it is the best.

* How to make cake strips for any size cake pans.

 * How to never ever risk over-whipping egg whites and why it’s fine to add the sugar and cream of tartar right from the beginning.

* Neoclassic Meringue—cousin to Neoclassic Buttercream. How it’s possible to make either one without a thermometer.

* How to salvage broken mousseline buttercream.

* How to make the silkiest smoothest dulce de leche the easiest way.

BlueRaspberry Crisp Preview from "Rose's Baking Basics"

We don't want you to miss the season so we're offering the recipe right now while the berries are at their peak.

BLUERASPBERRY CRISP is excerpted from ROSE’s BAKING BASICS © 2018 by Rose Levy Beranbaum. Photography © 2018 by Matthew Septimus. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Screen Shot 2018-07-14 at 11.52.04 AM.png
Screen Shot 2018-07-14 at 11.52.29 AM.png

Rose’s Baking Basics Production Phase 15: Our Published Book Arrives

Pure Joy--The Book has Arrived

Rose with Baking Basics first copy .jpg

It is with the greatest pleasure that I share with all of you this photo taken by Woody at the moment when the book landed.

Publisher's protocol is for the printer to send a book for the author and a book for the publishing house in advance of the rest of the copies. Preordered books will be going out in September, and will arrive in bookstores by the pub date of September 25.

pizza rosa steps.jpg

These are the step by step photos of making my pizza, "Pizza Rosa." And this is my very first cordon rose (pink ribbon) book marker.

Caramel Sauce—My Top Favorite

Caramel_Sauce.jpg

Through the years, I have tried many ways of making caramel that is the ideal color with deep flavor but not so dark that it is bitter. I also wanted it to be perfectly smooth and to maintain its texture without crystallizing for at least a few weeks in the fridge.

I am thrilled to report that the caramel sauce in Rose’s Baking Basics  is the best I’ve ever tasted and has lasted perfectly in the fridge for 6 months. It would probably have kept even longer but after tasting a little spoonful every week there was none left!

The secrets: the proper temperature with accurate thermometer, corn syrup, and optional cream of tartar. For the rest, turn to page 353.

Rose's Baking Basics Production Phase 14: Our Book Tour Schedule for 2018

Screen Shot 2018-02-23 at 10.28.27 AM.jpg

We are happy to announce our tentative dates, events, and cities for the launch of Rose’s Baking Basics book. All events will have a book signing session after the demo or lecture, which we welcome you to bring any of your Rose’s books collection for us to sign. We will be continuing to update the schedule as we receive further details. Be aware that this schedule can change. Admission will also be noted if a book is included with the price of admission. Many of these locations will also have other books by Rose for purchase and our signing them.

Rose L Beranbaum and Corby Kummer.png

Our tour kicks off in New York with our book launch and my discussing the book with Corby Kummer, who wrote the New York Times article on The Cake Bible.  A criss crossing of our country will follow to Philadelphia, Dallas, St. Louis, Denver, San Francisco, Seattle, Portland, and Paramus, with other cities to be announced before September.   

26 th.png

* For the Miele event, you can email princetoncenter@mieleusa.com and they will email you when registration opens.

We will announce revisions and additions to the tour schedule on the Current Announcements on the Home page. You can see the schedule at any time by going to the Rose's Baking Basics book's dedicated page and clicking on the Tour Schedule button on the right side column.