The Baking Bible

  Published by Houghton Mifflin Harcourt, 2014, hardcover, illustrated, 560 pages, 21.3 cms x 26.3 cms x 4 cms, condition: as new. 

 The latest and most comprehensive baking book yet from best-selling author and diva of desserts Rose Levy Beranbaum and winner of the  IACP Cookbook Award for Baking. (The International Association of Culinary Professionals (IACP) awards cookbooks in a variety of categories, including baking. )

Legendary baker Rose Levy Beranbaum is back with her most extensive bible yet. With all-new recipes for the best cakes, pies, tarts, cookies, candies, pastries, breads, and more, this magnum opus draws from Roses passion and expertise in every category of baking. As is to be expected from the woman whos been called the most meticulous cook who ever lived, each sumptuous recipe is truly foolproofwith detail-oriented instructions that eliminate guesswork, plan-aheads, ingenious tips, and highlights for success. From simple everyday crowd-pleasers (Coffee Crumb Cake Muffins, Gingersnaps, Gooseberry Crisp) to show-stopping stunners (Chocolate Hazelnut Mousse Tart, Mango Bango Cheesecake, White Christmas Peppermint Cake) to bakery-style pastries developed for the home kitchen (the famous French Kouign Amann), every recipe proves that delicious perfection is within reach for any baker.

It seems only appropriate to label this book Rose's magnum opus. Every subject she has ever covered is now brought under one cover, and the student is taught the best of what she has learned since those previous books were published. One thing I have always valued with Rose Levy Berenbaum is that she leaves not one thought or question uncovered. There is never an air of mystery with her recipes that leave me wondering where it went wrong or right. I love this about her! Her amazing understanding of each ingredient and how it factors into the recipe is much of what makes her such a brilliant baker. (I base most of my bleached versus non-bleached flour decisions on her findings, as an example) While parts of her books (such as Rose's Golden Rules) could seem repetitive (all of her books devote chapters to rules, reasons, etc...) they are golden rules because THAT is how a good baker succeeds in the kitchen!! Science is part of the art and joy of baking. I am thoroughly delighted to see Rose expand her world of cakes, cupcakes, cookies, pies, and breads. But just know that this is not simply a book of recipes. No. Like any of Rose's books it is a textbook leading you from A to Z on how to better understand the world of baking in your kitchen. Rose arduously labors to help each of her readers not just succeed with each recipe, but to become a better baker. This book was well worth the wait, and it is a beautiful introduction for any new to Rose's work. I can confidently say I owe much of my success in my baking business to Rose. Most of what I know I can trace back to her direction. This book does not fail in that longstanding tradition. 

                                                                                                 This is a must read!