- Use promo code GIFTBOOK18 to save $5.00 when you spend $20.00 or more on Books shipped and sold by Amazon.com. Enter code GIFTBOOK18 at checkout. Here's how (restrictions apply)
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
+ Free Shipping
+ $3.99 shipping
The Baking Bible Hardcover – Lay Flat, October 28, 2014
|New from||Used from|
Frequently bought together
Customers who bought this item also bought
Special offers and product promotions
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.
- 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
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)
"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 eleven cookbooks, including The Cake Bible, which was inducted into the International Association of Culinary Professionals Culinary Classics Awards, and The Baking Bible, IACP Best Baking Book for 2015. 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.
Try the Kindle edition and experience these great reading features:
299 customer reviews
Review this product
Read reviews that mention
Showing 1-4 of 299 reviews
There was a problem filtering reviews right now. Please try again later.
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. Do plan to spend some time reading through the book and planning some happy hours baking before you jump in. It is quite enjoyable to read through all the tips, instruction and see the possibilities before ever hitting the kitchen.
If you're someone who already loves to bake, this is a wonderful book to add to your collection, and the recipes are worth the time and effort! If you're a novice baker or someone disinterested in more complicated recipes, this may not be the best book for you.
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. In many instances there will not be a listing for volume as weight (which is included in ounces as well as grams) is more accurate.
I am pleased to say that the book is as lovely as it is useful. There isn't a photograph for each recipe, but the photographs that are included are absolutely gorgeous. Most of the recipe is printed in black, but the headings are done in shades of burgundy that I didn't have any trouble reading. There are asides called "Highlights for Success" through many of the recipes that give you additional information to make your recipe a smash hit. I also add that the index is also problem free. It was done with a lot of thought in order to maximize usefulness.
I would like to recommend this book to everyone, and for the most part, I do. I recommend to beginners with caution. I was a young bride with no cooking experience when I purchased The Cake Bible and The Bread Bible. I had no trouble because the author is so specific in her directions. However, novices should be able to follow multiple, detailed steps and use their five senses plus be able to make judgment calls regarding a recipe. If you are a moderate level or advanced baker, you will be pleased with this newest addition to the Beranbaum library and probably won't be able to put the book down for more than five minutes at the time.
The ingredients and basic recipes section at the end of the book will demystify basics such as making chocolate curls, clarifying butter, and making ganache and whipped cream as well as lending Rose's personal insights on what ingredients to buy. I feel that this book is the home equivalent of a culinary school course in baking. You will love the appendix that lists quick and easy recipes as well as recipes that are flourless, mostly flourless, as well as lactose free. If you have egg issues, the author lists which recipes include only yolks or whites. She bends over backwards to make this book easy to use!
But enough of my detailed book tour, you want to hear about recipes! I took a change of pace from the usual cakes and loaves for my initial foray into this impressive book and went with the French toast. It was magnificent, so good that I felt it didn't even need the additional suggested décor of powdered sugar or maple syrup.
Don't hesitate to add this book to your library. If you are new to Rose Levy Beranbaum, know that if you follow her directions to the letter you will have baked goods that taste as though they couldn't possibly be made by human hands. The precise directions are absolutely worth it!