Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book [Paperback]

Judy Rosenberg (Author), Barbara Maslen (Illustrator), Nan Levinson (Collaborator)

Book Description

Publication Date: November 1991

Here are the hands-down temptingest--and surprisingly easy-to-make--150 cakes, cookies, pies, puddings, and custards ever assembled. It's the full menu of the nationally celebrated Boston-based Rosie's Bakery, presented by a trusted, knowledgeable, easy-going guide whose goal is to demystify baking. Winner of a 1991 IACP/Julia Child Cookbook Award. Illustrations throughout.

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.

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: 4.9 out of 5 stars  See all reviews (22 customer reviews)
• Amazon Best Sellers Rank: #617,014 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

9 of 9 people found the following review helpful

5.0 out of 5 stars All the in's and out's needed for foolproof baking. March 25, 1999

By A Customer

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.

6 of 6 people found the following review helpful

4.0 out of 5 stars The title says it all... May 3, 2004

By H. Grove TOP 500 REVIEWER

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.

I'm not overly fond of the layout of this book. The little hearts all over the place and the pink chapter intro pages are a bit much. Chapter titles like "Cutie Pies" come off as saccharine--titles are often puns. The layout isn't very user-friendly. The quality of the food rates a five, but the presentation issues are just enough to bring it down a bit. Call my rating a 4.5.

5 of 5 people found the following review helpful

5.0 out of 5 stars Buy this before it goes out of print! January 4, 2008

By TravelMod

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.