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The Baking Bible Hardcover – Lay Flat, October 28, 2014


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Product Details

  • Hardcover: 576 pages
  • Publisher: Houghton Mifflin Harcourt; 1 edition (October 28, 2014)
  • Language: English
  • ISBN-10: 1118338618
  • ISBN-13: 978-1118338612
  • Product Dimensions: 8 x 1.5 x 10 inches
  • Shipping Weight: 4.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (21 customer reviews)
  • Amazon Best Sellers Rank: #709 in Books (See Top 100 in Books)

Editorial Reviews

Review

"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." --Library Journal
 
"The gigantic, beautiful dictionary delivers on the title's promise: This is the bible of baking." --People.com

"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. ... 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 Café’s milk chocolate bread pudding, and an Amish BlueRhu pie make this title a must-have gem." --Publisher's Weekly

"The Baking Bible puts up no such facade. Each recipe is broken down so specifically that none fits on a single page — a positive thing when it comes to baking recipes. All that detail ensures the results are as delicious in reality as they sound on the page."  --TheKitchen, (Apartment Therapy)

"This cookbook will make you want to rush to your kitchen to made desserts and snacks such as the Ischler, a lovely Austrian sandwich cookie, Lemon Jammies or even brioche, crumpets or meringues. For people who bake from the heart, "The Baking Bible" fills a spiritual need." --The Houston Chronicle

"Rose's latest masterwork is full of precise measurements, fastidious instructions, and, most important, recipes that work. This book will walk you through the intricacies of a pastry chef's kitchen -- and out the other side with more than a few delicious tricks up your sleeve." --Martha Stewart Living

"Rose Levy Beranbaum is a legend in baking and pastry cookbooks ..." --Eater.com

"For the serious baker, the book’s mechanical precision will lead to perfect results ..." --Time.com

About the Author

ROSE LEVY BERANBAUM is the award-winning author of nine cookbooks, including The Cake Bible, the International Association of Culinary Professionals Cookbook of the Year for 1988, and Rose's Heavenly Cakes, IACP Cookbook of the Year for 2010. She also won a James Beard Foundation Award in 1998 for Rose's Christmas Cookies, and her 2003 book, The Bread Bible, was an IACP and James Beard Foundation nominee and was listed as one of the Top Ten Books of the year by Publishers Weekly and Food & Wine. Her popular blog, realbakingwithrose.com, has created an international community of bakers.


From the Publisher


Luxury Oatmeal Cookies from The Baking Bible

Makes thirty-six 3-inch cookies

What makes this cookie really special is that instead of adding rolled oats and nuts to the dough, I make my own granola. The oats and nuts get tossed with just enough brown sugar and maple syrup to sweeten them lightly and then they are baked at a very low temperature to crisp and infuse them with the sweetener and fully bring out their flavor. The granola recipe, a gift from my multi-talented friend and fellow cookbook author Caitlin Williams Freeman of San Francisco MOMA and Blue Bottle Coffee, also contains cinnamon and vanilla, and any left over is excellent sprinkled over yogurt. These cookies are crisp and chewy and soften slightly on storage.

Oven Temperature | 225°F/107°C for the granola; 375°F/190°C for the cookies

Baking Time | 20 to 22 minutes for the granola; 12 to 15 minutes for the cookies for each of three batches

Special Equipment | One 17¼ by 12¼ by 1 inch half sheet pan | Two 15 by 12 inch cookie sheets, no preparation needed or lined with parchment

Granola (makes about 5 cups)

Preheat the oven | Twenty minutes or longer before baking, set an oven rack in the middle of the oven and preheat the oven to 225°F/107°C.

Make the granola | In a large bowl, toss together the oats, walnuts, brown sugar, cinnamon, and salt. Pour on the maple syrup, oil, and vanilla and toss to coat the oat mixture thoroughly. Spread the mixture evenly on the half sheet pan and bake for 20 minutes. Turn the pan halfway around after the first 10 minutes. Remove the pan to a wire rack to cool to room temperature. You will need 4 cups/14.8 ounces/420 grams of granola for the cookie dough.

Raise the oven temperature to 375°F/190°C.

Granola Ingredients

  • 3 cups old-fashioned rolled oats
  • 1 cup walnut halves, coarsely chopped
  • 1/4 cup firmly packed light brown Muscovado sugar, or dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 6 tablespoons pure maple syrup
  • 3 tablespoons canola or safflower oil, at room temperature
  • 1/2 tablespoon pure vanilla extract

Cookie Dough

Make the cookie dough | In a large bowl, toss together the granola, raisins, and chocolate chips. Store any extra granola, in an airtight container, refrigerated for up to 3 months.

In a small bowl, whisk together the flour, baking powder, baking soda, and salt.

In another small bowl, lightly whisk together the eggs and vanilla.

Food processor method | In a food processor, process the brown sugar and granulated sugar until blended. Cut the butter into a few pieces and add it with the motor running. Process until smooth and creamy, scraping down the sides of the bowl if necessary.

With the motor off, add the egg mixture. Process just until incorporated. Scrape down the sides of the bowl and add the flour mixture. Pulse just until all of the flour disappears.

Stand mixer method | In the bowl of a stand mixer fitted with the flat beater, on low speed, beat the brown sugar and granulated sugar until blended. Add the butter and beat on medium speed until smooth and creamy, about 1 minute. Scrape down the sides of the bowl. With the mixer on, add the egg mixture and beat on medium speed for 30 seconds, or until incorporated. Scrape down the sides of the bowl and add the flour mixture. Beat on low speed just until all of the flour disappears.

Combine the cookie dough and granola and chill | With a wooden spatula or your hands, mix the dough into the granola until evenly incorporated. The dough will be sticky. Wrap the dough in plastic wrap and refrigerate it for a minimum of 30 minutes or up to 24 hours. Divide the dough into thirds, about 17.8 ounces/504 grams each. Wrap 2 of the pieces in plastic wrap and refrigerate them while rolling the first piece.

Roll the dough into balls | Scoop out 12 pieces of dough (2 level tablespoons/1.5 ounces/42 grams each). Roll each piece of dough between the palms of your floured hands into a 1¾ inch ball. Set the dough balls a minimum of 2 inches apart on a cookie sheet and press them down to about 2 inches wide by ¾ inch high.

Bake the cookie | Bake the cookies for 6 minutes. For even baking, rotate the cookie sheet halfway around. Continue baking for 6 to 9 minutes. The cookies should be brown around the edges, just begin to brown on the tops, and still feel slightly soft when pressed lightly with a fingertip.

Cool the cookies | Set the cookie sheet on a wire rack and let the cookies cool for 1 minute so that they will be firm enough to transfer to a wire rack to finish cooling. Use a pancake turner to lift the cookies onto another wire rack. They will firm up as they cool and are most delicious when eaten slightly warm. While each batch of cookies is baking, shape the dough for the next batch.

Store | Airtight: room temperature, 2 weeks; refrigerated, 1 month; frozen, 3 months.

Note | Use your favorite chocolate. Recommendations are Ghirardelli bittersweet chips 60%, Scharffen Berger bittersweet chunks 61%, or Valrhona dark chocolate baking pearls 55%.

Highlights for Success

The dough must rest for a minimum of 30 minutes after mixing for the oats to soften and the moisture to distribute evenly. Without this resting period, the oats would be harder and the moisture in the dough would cause it to spread more.

Cookie Dough Ingredients

  • 4 cups Granola (see above)
  • 1-1/2 cups raisins
  • 1 cup bittersweet chocolate chips, 55% to 63% cacao (see Note)
  • 1-3/4 leveled cups bleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2/3 cup firmly packed light brown Muscovado sugar, or dark brown sugar
  • 2 tablesppons granulated sugar
  • 2 sticks unsalted butter (65° to 75°F/ 19° to 23°C)

More About the Author

Rose Levy Beranbaum is the award-winning author of 10 cookbooks, including the upcoming The Baking Bible (November 4, 2014) and The Cake Bible, now in its 50th printing and the International Association of Culinary Professionals Cookbook of the Year for 1988. The Cake Bible was also listed by the James Beard Foundation as one of the top 13 baking books on "the Essential Book List." Rose also won a James Beard Foundation Award in 1998 for Rose's Christmas Cookies, and her book, The Bread Bible, was an IACP and James Beard Foundation nominee and was listed as one of the Top Ten Books of 2003 by Publishers Weekly and Food & Wine. Her most recent book, Rose's Heavenly Cakes, won the International Association of Culinary Professionals Cookbook of the Year for 2010. She is a contributing editor to Food Arts magazine and writes regularly for the Washington Post, Fine Cooking, Reader's Digest, and Bride's. Her popular blog, realbakingwithrose.com, has created an international community of bakers where you can visit Rose Levy Beranbaum and join in the discussion on all things baking. While you are there, you can bring the author right into your kitchen as she demonstrates key techniques and shares trade secrets so that you can create perfectly divine cakes.

Customer Reviews

I can't wait to try every recipe!
Sharon Gollman
I feel that this book is the home equivalent of a culinary school course in baking.
bakerbronte
I whole-heartedly recommend this book to you all.
Cakes By Whales

Most Helpful Customer Reviews

27 of 32 people found the following review helpful By BumbleB Media TOP 1000 REVIEWERVINE VOICE on October 28, 2014
Format: Hardcover Verified Purchase
First of all, I am a seasoned amateur baker, not a professional pastry chef. And as much as I cook a lot -- and all kinds of things from low carb to vegan to Paleo and whatever traditional American cooking looks like -- my real love is to bake. And I especially love to bake completely from scratch where I need to buy some special, good quality ingredients and carve out a few hours or maybe over a couple days to savor the process.

For those of you, who like me, love to bake and aren't afraid to jump into detailed recipes that require some technique, then Rose Beranbaum's baking books are for you. "The Baking Bible" is the follow up to her last baking gem "Rose's Heavenly Cakes" (and her other timeless classics like "The Cake Bible" and "The Bread Bible "). The writing and the layout I loved with Heavenly Cakes is still intact and improved with the addition of specific helps called "GOLDEN RULES," "SPECIAL TIPS," and "TROUBLESHOOTING."

Some Heavenly Cakes recipes reappear in a new form such as the "White Chocolate Caramel Buttercream" -- a "White Chocolate Lemon Buttercream" redux that I guarantee you will love (the original version is my #1 all-time favorite cake frosting EVER). The Red Rose Cake is a new version of the previous Rose Red Velvet Cake in a new shape of a 3-D rose instead of the heart.

While I admit I am focused on cake so far, "The Baking Bible" includes Beranbaum's best to date pies, pastries, tarts, cookies, candy, bread and preserves. Although the title says "bible," this isn't intended to be an exhaustive collection of baking recipes, but rather updated winners and the best recipes and techniques one could expect from the writer of some of the best-loved and award-winning baking books we'll cook from for years to come.
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19 of 25 people found the following review helpful By bakerbronte on October 28, 2014
Format: Kindle Edition Verified Purchase
My "verified purchase" states I have the Kindle edition of this book when, in fact, I actually have the hardback edition.

I might have died and gone to Heaven. Dorie Greenspan and Rose Levy Beranbaum both released baking books this fall. Forget Christmas. I have everything I need to be happy for the rest of the year.

The Baking Bible is a massive anthology of recipes to satisfy your baking needs. It runs the gamut from cakes to yeast breads and hits almost everything in between. This is an impressive collection of recipes that you will use for a long time. One of Rose's birthday cakes as well as her prosciutto loaf from her bread cookbook have been favorites in my home for over ten years now. The book will stay open to cook from, without the aid of a cookbook stand, from the first page to the last. The only downside to this (and it is my ONLY criticism of the book) is that this type of sewn binding is likely to cause you to have pages fall out later if you use the book often (and you will).

The chapters are divided as follows: cakes; pies, tarts and other pastries; cookies and candy; and breads and yeast pastries. Each chapter is further subdivided into specific categories. For example, the cakes chapter is subdivided into butter and oil cakes, cupcakes, sponge cakes, and cheesecakes. The book opens with Rose's Golden Rules of Baking. Then each individual chapter has a lengthy introduction that helps the cook troubleshoot common baking problems and includes more "golden rules" for being a successful cake baker, pie baker, etc. If you know Rose's recipes, you know she is a stickler for weights, measurements, and following directions. Each recipe begins with a chart that clearly delineates measurements for volume and weight.
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3 of 3 people found the following review helpful By Chef Kim on November 12, 2014
Format: Hardcover
This is one totally cool, recipe book, it starts off with a introduction and gives you the "Golden rules, special tips and trouble shooting" you don't need to go to school if you have this book, well too late for me, already done, but its truly complete I like how it gives ounces- grams - vol & weight totally different and cook out lines. you may need to take a class on how to understand this cook book, NO! Just kidding, its certainly more complete than any other cook book, I have and have seen. If you're in culinary arts, please get this book, it'll help you through. The majority of the items are for North American Baking about 99% &1% of other types of bakery items. If you're looking for French Baking Cook Book (strictly) this is not the book for you in terms of recipes, however, it is good for you in terms of information-it's kind of like the Fundamentals of Baking
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8 of 11 people found the following review helpful By Albert K. on November 1, 2014
Format: Hardcover Verified Purchase
I pre-ordered my book and just got this in the mail!!! I'm excited because I got the notification last night then BOOM...doorstep the next day. At first I was disappointed because the initial recipes were variations of her sour cream cake. I have all the books and wanted something new. Then as I turned the pages the book began to bloom! I started getting all sorts of ideas of how to use parts of recipes for my own ideas. And the pictures!! Ohhh the pictures. My mouth literally began to water. This is a great collaboration of all of her books. If you get one of her books (you really should get them all) let it be this one! It has chapters on cakes, cookies, brioche, scones, frostings, glazes, etc.. The title doesn't lie, this is a complete baking bible.

I love her newer books because her pages are waxy and smooth so you can wipe off spills right off the pages. The binding always comes off on her books so time will tell if this one does or not. I am incredibly excited to start baking.

Rose - if you're reading this, start using matcha!! I know you have matcha frostings but that's not what I want. I've been waiting for the matcha cake!! Matcha works differently than any other baking ingredient and it's hard to dump the ingredient in without unbalancing the integrity of the recipe. But I know you can pull it off elegantly like everything else you do! Your devoted fan, Sarah K.
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