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Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book Paperback – November 1, 1991


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Product Details

  • Paperback: 244 pages
  • Publisher: Workman; 1st edition (November 1991)
  • Language: English
  • ISBN-10: 0894807234
  • ISBN-13: 978-0894807237
  • Product Dimensions: 10 x 7 x 0.8 inches
  • Shipping Weight: 1 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (25 customer reviews)
  • Amazon Best Sellers Rank: #274,573 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Readers smitten with the rich stuff of Boston's Rosie's Bakery will be wooed by proprietor Rosenberg's assorted recipes and personal revelations. The fixings for calorie-laden cold fudge sundae cake, chocolate fruitcake and brownie cheesecake are interspersed with well-organized information on equipment, methods, ingredients and decorating tips. Many readers will be amused when Rosenberg bares her sweet-toothed soul, telling how she devised her "Yin and Yang of calorie consciousness": while living on "a strict diet of brown bread, cheese, fruit, nuts,sic and vegetables," she would think nothing of polishing "the meal off with a fat slab of cheesecake." But despite a smattering of recipes with truly novel twists (e.g., mustard gingerbread), much here will be found in other cookbooks. Still, "Rosie" is a redoubtably charming alter ego, and while not all of Rosenberg's favorites are originals, the writing is worth the tariff. Illustrated. Author tour; BOMC Home Style and Better Homes & Gardens Book Club selections.
Copyright 1991 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

From Library Journal

Rosenberg is the owner of a Boston bakery that has been popular since it opened in the mid-1970s--not surprisingly, since her desserts are rich, homey, and delicious. Many are the type to evoke blissful childhood memories: Chocolate Snowball Cake, Pecan Crunchies, Extra Extra Fudgy Brownies. Unpretentious and unintimidating, this book should appeal to any home baker. For most collections.
Copyright 1991 Reed Business Information, Inc.

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Customer Reviews

4.8 out of 5 stars
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I cannot wait to try some of the other recipes; they sound FAB!
cabinhome
I love her stating that the best recipes come from regular people, not necessarily professionally trained bakers.
Sharon A. Villagomez
Her carrot cake, butter cake, and sour cream chocolate cake recipes are absolutely phenomenal.
GWickman

Most Helpful Customer Reviews

11 of 11 people found the following review helpful By A Customer on March 25, 1999
Format: Hardcover
This is my all time favorite book. I liked that she was strong enough to put such a Title on a book when we live in such a so called Health conscience world. We all have to live a little and with this cookbook you can. I have never had one recipe fail that I've made from this. And if not for anything else buy it for her pie crust recipes and hints. It would make a great wedding gift for a bride as she explains all the necessary hints for baking, but in easy to read language. She doesn't scare you off by making you think you have to be a professional to do the recipes in her book.
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7 of 7 people found the following review helpful By H. Grove (errantdreams) TOP 500 REVIEWER on May 3, 2004
Format: Hardcover
Since I lived in Boston for a while I had the distinct pleasure of eating cakes that had actually been made at Rosie's Bakery. Sadly, after a while the quality dropped. For example, the icings started to taste more of shortening than of butter. Now, however, I can reclaim the original favorites in my own kitchen. As the title "All-Butter, Fresh Cream, Sugar-Packed" indicates, these recipes at least stick to using premium ingredients.
Each chapter starts off with some of the things Judy Rosenberg learned along the way, and her explanations for how to make these things work. Little things like lining cake pans with parchment paper, cooling cake layers in pans, etc. If you're a relatively new cook it'll be very useful. If you're an experienced cook it might be worth a glance through to see if there are any tricks you haven't picked up yet.
There are some truly decadent treats in here: this is not a cookbook you should use while dieting! You'll find Rosie's Famous Chocolate Sour-Cream Cake Layers, Queen Raspberry Cake, and one of our favorites, Cold Fudge Sundae Cake, which involves whipped cream and raspberries. In the fruit arena you'll find a Bittersweet Orange Cake with a Lemon Glaze, an Applesauce Raisin Cake, Mustard Gingerbread, etc. You'll even find a few cheesecakes, as well as a handful of frostings and fillings. I think a little more variety would have been nice, but the things that are here are quite good. I'm not entirely sure why there's a cookie chapter here since there's an entirely separate Rosie's Bakery "Cookie Book." It seems a bit redundant, particularly for those people interested in buying both. There are also bar cookies, pies and tarts, custards and puddings, and so on; the custards and puddings are my favorites.
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6 of 6 people found the following review helpful By TravelMod on January 4, 2008
Format: Paperback
I have owned this book for years. It is completely reliable, the recipes are pretty simple, and the results are outstanding. I have had failures with other expert books such as the Pie or the Cake Bibles; Rosie's book has never let me down. This is not aimed at diet-conscious bakers or consumers. But when you want to wow someone with flavor and authenticity, when it's time for a splurge, when you want to bake something that tastes like baked goods used to taste, you can turn to this book with confidence.
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3 of 3 people found the following review helpful By Hasmita CHANDER on March 28, 2007
Format: Paperback
This is such a refreshing book to read and own. It is organized in the author's own homely style, like a mom tells her daughter - these are the basics you need to know to bake cakes, then cake recipes follow; then cookies, pies and so on. The pages are outlined with pink and white hearts, which takes guts to do! Judy Rosenberg is so herself, and so comfortably, warmly so, that it is a joy to learn from her.

Although I've baked various sorts of cookies I learnt a good deal just from her Basics of COokies section--all cookies don't taste their best fresh out of the oven - some are to be eaten warm, some cold, some the next day. For each kind (drop cookies, cake-like cookies, log cookies, shortbreads) she explains all the basics--oven temperature, baking time, checking for doneness, storing the dough, storing the cookies.

WHERE do you find this sort of thing? I haven't come across any other book that tells you so much, so well. I *know* that any recipe I try from here is going to turn out well, given I don't goof up in my own unique way ;-)
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2 of 2 people found the following review helpful By Mary Ann Rogal on December 26, 2007
Format: Paperback
If you love decadent desserts and baked goods this is the cookbook for you. Rosie (a.k.a. Judy Rosenburg)knows her sweets and really has a way of teaching you how to prepare these wonderful recipes. She is passionate about what she does and it is reflected in this cookbook. Highly recommended.
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1 of 1 people found the following review helpful By Amazon Customer on February 25, 2014
Format: Hardcover Verified Purchase
Read it cover to cover! I have made many items from this book and never disappointed. The Brownie are the best! In fact now buying it for friends too
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1 of 1 people found the following review helpful By KD on December 31, 2013
Format: Hardcover Verified Purchase
I've had my copy of Rosie's since it first came out and use it as my go-to book whenever I am asked to bring a dessert. I have given copies in the past to fellow bakers and will continue to do so in the future. There is not a "bad" recipe in the book.
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1 of 1 people found the following review helpful By Mitzie J. Payne on November 25, 2012
Format: Hardcover Verified Purchase
I have one and LOVE it so I bought our daughter and son-in-law their own copy. They will let me know ASAP when they make something from it.
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