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The Baking Bible

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The latest and most comprehensive baking book yet from best-selling author and diva of desserts Rose Levy Beranbaum and winner of the 2015 IACP Cookbook Award for 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 The latest and most comprehensive baking book yet from best-selling author and “diva of desserts” Rose Levy Beranbaum and winner of the 2015 IACP Cookbook Award for 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 Rose’s passion and expertise in every category of baking. As is to be expected from the woman who’s been called “the most meticulous cook who ever lived,” each sumptuous recipe is truly foolproof—with 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.


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The latest and most comprehensive baking book yet from best-selling author and diva of desserts Rose Levy Beranbaum and winner of the 2015 IACP Cookbook Award for 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 The latest and most comprehensive baking book yet from best-selling author and “diva of desserts” Rose Levy Beranbaum and winner of the 2015 IACP Cookbook Award for 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 Rose’s passion and expertise in every category of baking. As is to be expected from the woman who’s been called “the most meticulous cook who ever lived,” each sumptuous recipe is truly foolproof—with 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.

30 review for The Baking Bible

  1. 4 out of 5

    Douglas Hitzel

    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 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!

  2. 4 out of 5

    Sarah

    I'm sure this is blasphemy, but I do not love this book. I appreciate it; there are some great-looking baked goods in here. But-- her super detail makes me crazy. I am frustrated by the sheer amount of effort put into figuring things down to the gram. Does my reaction make sense? Probably not, but it is what it is. Call it my own form of rebellion. Will I try many of these recipes, probably with outstanding results? You better believe it.

  3. 4 out of 5

    Beth Cato

    I enjoy a good, detailed cookbook that breaks down the most effective way to do recipes. That said, much of this book felt... fussy to me. I'm a pretty experienced baker, and even I felt daunted by the detail and options presented. Maybe I'm not the ideal audience because I don't want my hand held quite so much. The breadth of recipes within this volume is fantastic, though--and the information in the back on techniques, ingredients, and tools, is a fantastic resource for cooks of any level.

  4. 5 out of 5

    Kathryn

    I LOVE Rose's cook books! I love that they are so precise and that she doesn't just give you the recipe, she gives you all the information on why things work, and tips for success, so that I feel like each book is a cooking class instead of just a recipe book. I have only just delved into this one, but the recipes so far are divine!

  5. 5 out of 5

    Lorraine

    Rose Levy Beranbaum's The Baking Bible, The IACP Cookbook Winner, covers so many yummy items, and with Ms. Beranbaum's 'methodical ' approach, home bakers can bake quite a few dishes previously only professional bakers could do. Found in this book are easy-to-follow directions with photographs showing each step so home bakers can produce dishes never attempted before. My only concern is I hope I am a good enough home baker to be able to follow all the directions without panicking. Also in this Rose Levy Beranbaum's The Baking Bible, The IACP Cookbook Winner, covers so many yummy items, and with Ms. Beranbaum's 'methodical ' approach, home bakers can bake quite a few dishes previously only professional bakers could do. Found in this book are easy-to-follow directions with photographs showing each step so home bakers can produce dishes never attempted before. My only concern is I hope I am a good enough home baker to be able to follow all the directions without panicking. Also in this book are special tips, info on special equipment, troubleshooting bread, measuring ingredients, oils for baking, storing chocolate, plus much more baking information. I am looking forward to baking the author's Apple Pie, Blueberry Buckle, Brioche Bread, Monkey Dunkey Bread and her French Toast.

  6. 4 out of 5

    Christina Karvounis

    What an outstanding collection. This truly is a baking bible. The range is epic, from dense cakes to candies, Beranbaum covers it all with precision and accessible language for both the new baker and seasoned. I especially appreciate that Beranbaum offers measurements in standard cups/teaspoons and in weights. This is a must-have for anyone who calls him/herself a baker!

  7. 4 out of 5

    Ginny

    Amazing. This book makes me want to quit my job and bake from it cover to cover. Can't wait to try some of these recipes!

  8. 5 out of 5

    Mary

    Rose Levy Beranbaum is the author of many baking books. The fly leaf says these are new recipes, but it also says her most treasured, so I checked my copies of the cake bible and the pie and pastry bibles, and the claim that the recipes are all new is accurate, though some recipes are similar to ones in the Bibles. However, if you want a broad view of baking, ala Rose, then this is the only option. These recipes are generally ones you will not find elsewhere. Even the ones that sound common, Rose Levy Beranbaum is the author of many baking books. The fly leaf says these are new recipes, but it also says her most treasured, so I checked my copies of the cake bible and the pie and pastry bibles, and the claim that the recipes are all new is accurate, though some recipes are similar to ones in the Bible’s. However, if you want a broad view of baking, ala Rose, then this is the only option. These recipes are generally ones you will not find elsewhere. Even the ones that sound common, like spritz cookies, are made differently than standard recipes. This is a picky criticism, but the table of contents is not useful. The different recipes do not have page numbers, rather the cookbook is divided by categories including cakes, pies and tarts, cookies and candies and breads. Beranbaum starts with her golden rules, and while most of these will be familiar to an experienced baker, there were a few that bare repeating like don’t use a plastic bowl that you made pesto in to mix a cake (unless you like pesto tasting cake). And, my favorite, crack eggs over a paper towel so you don’t spill egg whites on the counter (the egg whites I have spilled. . . ). She also recommends weighing eggs which makes so much sense to me given the wide variability among eggs and how much that can matter in some baking recipes. For baking, these rules are generally necessary and good to keep in mind. She includes storing tips and trouble shooting for each section of the book. The book ends with a glossary of pantry ingredients and equipment. Useful sections for all baking. Recipes are very carefully structured in chart form with volume, weight and grams. She often includes a temperature range you should be achieving, which is very helpful. But the recipes can be confusing because different parts of a recipe have their own chart, and it’s not always clear how the parts go together. This cookbook really requires careful and complete reading of the recipe. For example, in the cream cheese butter cake there is a mention about a lemon buttercream in the paragraph preceding the recipe but nothing in the cake recipe that tells where that buttercream comes in. It’s only at the end of the buttercream recipe (two pages later) that it is explained. Servings are indicated as is special equipment. A full colored picture is included with the recipe. Recipes also include how to store. Some recipes also have a highlights for success textbox with hints on making the recipe work but also explaining a general baking process like why you would want to use frozen berries and not fresh in a given recipe. The recipes range from pretty basic like blueberry buckle to elaborate like the pink pearl lady cake which includes cake, fondant, and mousseline. Particularly with cakes, there are far more elaborate recipes than basic. For cooks looking for clear directions for baking unique elaborate baked goods, this cookbook is worth the purchase

  9. 5 out of 5

    Megan

    I like how Beranbaum breaks everything down (for example, she'll tell you how to make the lemon curd, then turn that into mousseline or buttercream), but this makes the recipes seem very long-winded (this was probably exaggerated due to my viewing of this cookbook on an e-reader). And some of the cakes easily have 5/6 different parts; even the cookies seem time-consuming. I'm all for complicated recipes, but sometimes easy ones are nice, too. I was intrigued by her flavor combos though. I love I like how Beranbaum breaks everything down (for example, she'll tell you how to make the lemon curd, then turn that into mousseline or buttercream), but this makes the recipes seem very long-winded (this was probably exaggerated due to my viewing of this cookbook on an e-reader). And some of the cakes easily have 5/6 different parts; even the cookies seem time-consuming. I'm all for complicated recipes, but sometimes easy ones are nice, too. I was intrigued by her flavor combos though. I love the idea of a prune caramel cream cake (I'm one of those people who actually likes prunes), and the mango cheesecake sounds divine.

  10. 5 out of 5

    Grace Kwan

    Though I love baking all sorts of goods, very few recipes in this book called to me. Most are extremely specific and seem more special-occasion than everyday, which means they have obscure or expensive ingredients. I also don't particularly enjoy Rose Levy's writing voice, which feels a bit holier-than-thou to me. This might be a good book for an experienced baker looking for something out of the ordinary, but it wasn't right for me.

  11. 4 out of 5

    Dorisq

    I don't think I will try every single recipe, but I love the style of writing and the clarity of the instructions. This book does not leave many baking questions unanswered, it is also unpretentious and includes some very simple homey recipes as well as more technically advanced ones. I highly recommend it if you're a baking lover.

  12. 4 out of 5

    Phyl

    Coffee Crumb Cake Muffins on page 81 are awesome!

  13. 5 out of 5

    Leigh Anne

    A must-have for serious home bakers. And by "serious" I mean "skewing a wee bit fancy." Beranbaum, who has written more than 10 cookbooks deciphering the mysteries of great baked goods at home, produces here a volume for folks who aspire to genoise, rugelach, homemade lekvar, and slightly-more-high-maintenance than usual pastries, garnishes, and fillings (there's a recipe here for savory cream puffs with faux fois gras, so you know she's not fucking around). Although the results are fancy, and A must-have for serious home bakers. And by "serious" I mean "skewing a wee bit fancy." Beranbaum, who has written more than 10 cookbooks deciphering the mysteries of great baked goods at home, produces here a volume for folks who aspire to genoise, rugelach, homemade lekvar, and slightly-more-high-maintenance than usual pastries, garnishes, and fillings (there's a recipe here for savory cream puffs with faux fois gras, so you know she's not fucking around). Although the results are fancy, and the steps take a bit longer, the processes themselves are clearly explained in great detail, and beautifully illustrated so that you know what the end result should look like. All sorts of tricks and tips are slipped into each recipe, so even though you should be reading them carefully anyway, read the recipes extra carefully! And more than once. The bias here is toward sweet goods, with chapters on cakes, pies/tarts, cookies/candy, and bread/yeast pastries, some requiring special pans/equipment, which ends up making the book a bit spendy to use, but at least the ingredients are easily available (no need to run off looking for quince jam or whatever). You really should have all the Beranbaum books in your collection, unless your library is so tiny you can't. This one would be a good pick for small libraries that can only afford one or two of these thick-as-a-brick guides. But really, budget for them all, at some point, as they would make a good reference shelf at home, too. I know I'll be purchasing this one for myself, and not just because I had no idea how easy it was to make lekvar (that shit is expensive by the bottle, comparatively, so seriously, look into that). Recommended for all library collections.

  14. 5 out of 5

    Solaris

    The book has a lot of detail and explanations. If you want to get great results allow yourself plenty of time for reading and baking. Some recipes require planning ahead, but results exceeded my expectations and what I achieved with other cookbooks. I love the idea of measuring by weight, it gives consistent results, you do not have to guess what your butter or frosting is missing. For beginner baker it would be helpful to add more picture, but I doubt that book's real estate would allow it. The book has a lot of detail and explanations. If you want to get great results allow yourself plenty of time for reading and baking. Some recipes require planning ahead, but results exceeded my expectations and what I achieved with other cookbooks. I love the idea of measuring by weight, it gives consistent results, you do not have to guess what your butter or frosting is missing. For beginner baker it would be helpful to add more picture, but I doubt that book's real estate would allow it. Just quit your day job and start baking!

  15. 5 out of 5

    Rachel Rogers

    Quick read from a library copy. Beranbaum's recipes are always glorious, clearly explained, and multiple steps. I've tried a few over the years and use her books as references when making many different desserts. A few things in here that I might want to try - test her breads, since I never have tried her recipes before. This looks as detailed and exacting, and beautiful as all her other books. My wedding cake came out of the Cake Bible and it was delicious (and memorable) so these are Quick read from a library copy. Beranbaum's recipes are always glorious, clearly explained, and multiple steps. I've tried a few over the years and use her books as references when making many different desserts. A few things in here that I might want to try - test her breads, since I never have tried her recipes before. This looks as detailed and exacting, and beautiful as all her other books. My wedding cake came out of the Cake Bible and it was delicious (and memorable) so these are definitely worth trying.

  16. 5 out of 5

    Coco

    Almost every recipe in the baking bible including the section "Yeast and bread pastries" are sweet recipes. Its a large book, where a single recipe might take up 3 or 4 or 5 pages. There are lots of instructions, set out clearly. The table of ingredients are also set out clearly. This is for a person with a sweet tooth and lots of time.

  17. 4 out of 5

    Linda Hartlaub

    An impressive book written by one of the premier bakers. Everything you wanted to know to bake breads, cakes, cookies, pies, pastries and candies. And more scientific knowledge about baking and ingredients than you ever thought possible to put into a cookbook. No gluten free information, though.

  18. 4 out of 5

    Martha Hall

    This is huge, comprehensive and thorough. And the results look stunning. Many of these are far too complex for me to make--several recipes involve three or four individual recipes, then combining them. But it was beautiful and lush and bakers ought to love it.

  19. 4 out of 5

    Roman

    Good recipe collection Beautiful pictures, but mostly recipe text. Adds an academic feel to it, although if you dont mind such style I think it is a very good collection of recipes plus useful tips and instructions Good recipe collection Beautiful pictures, but mostly recipe text. Adds an academic feel to it, although if you don’t mind such style I think it is a very good collection of recipes plus useful tips and instructions

  20. 5 out of 5

    Diane Figley

    Excellent Book Can't wait to try many of these recipes. The hard part will be deciding what to bake first. Lots of hands on advice with each recipe.

  21. 4 out of 5

    KarenB

    I tried a brownie recipe in this book.The taste was bland.

  22. 5 out of 5

    Carolina

    Rose is a Queen. My go-to baking book.

  23. 5 out of 5

    Mairzi

    A comprehensive, well written cookbook but for some reason I am just not a big fan of her books.

  24. 4 out of 5

    Tedei

    Worth reading I got a lot from the book, it was very informative and easy to understand. Most of recipes were fairly easy to follow.

  25. 5 out of 5

    Emma

    NICE

  26. 5 out of 5

    Anula

    One of the best baking cookbooks out there! Comprehensive, detailed, with many advice to each and every recipe, problem solving tips and recipes that, if followed correctly, are fool proof! It's a cookbook that's difficult to put down - due to almost "lickable" photos :) and description of the bakes. I've made an almost endless list of things to bake from it and I only keep adding to it whenever I reach for this book... Rose put an awful lot of work into creating a cookbook that will teach you not One of the best baking cookbooks out there! Comprehensive, detailed, with many advice to each and every recipe, problem solving tips and recipes that, if followed correctly, are fool proof! It's a cookbook that's difficult to put down - due to almost "lickable" photos :) and description of the bakes. I've made an almost endless list of things to bake from it and I only keep adding to it whenever I reach for this book... Rose put an awful lot of work into creating a cookbook that will teach you not only how to bake a particular cake, tart, cookies, but will also make you understand basic baking rules, why different flours give different results, why you can't omit certain steps or about the ones that are not necessary in creating that masterpiece. The recipes are easy to follow, with clear instructions and some of them are supported by step-by-step photos. Even though you might feel a bit daunted at the beginning, by the sheer length of them and the amount of steps needed, don't give up! The very first recipe I've made from the book was for the famous Breton Kouign Amann (the pastry on the book's cover photo), a bake that's challenging and not easy even for an experienced baker, but after following Rose's recipe to a dot, I was really pleased with the result. I own both ebook and a hard copy - without a doubt, if you can, go for the hard copy! It's not only beautifully published, on a high quality paper with stunning photos, but I also found it easier to bake from. As useful as tables are, it's less hassle (at least for me) to put an open book on the counter and see the full recipe along with the instructions at one glance (especially if you have your hands stuck in the dough...). Yes, most of the recipes run for more than two full pages, but it's still an experience of a "live", real book in your hands over an electronic one. Perfect as a present for all aspiring bakers - both professional ones, as well as those baking only in their home kitchen.

  27. 5 out of 5

    Bill Marsano

    She's B-a-a-a-a-a-ck! And Loaded With Sweet Stuff By Bill Marsano. Rose Levy Beranbaum has been called `the most meticulous cook who ever lived,' and I can say that's a title she deserves. I met her once when we happened to be seated together during a swank corporate lunch at a fancy restaurant. There was a basket of really nice-looking crusty bread on the table, and I deftly snagged a piece. En route from basket to my plate the slice fell under Rose's critical eye, causing her to gently opine She's B-a-a-a-a-a-ck! And Loaded With Sweet Stuff By Bill Marsano. Rose Levy Beranbaum has been called `the most meticulous cook who ever lived,' and I can say that's a title she deserves. I met her once when we happened to be seated together during a swank corporate lunch at a fancy restaurant. There was a basket of really nice-looking crusty bread on the table, and I deftly snagged a piece. En route from basket to my plate the slice fell under Rose's critical eye, causing her to gently opine `They have some nerve, serving burnt bread!' I paused, turned the slice over and--lo and behold!--it WAS burnt on the bottom. I dropped it like a hot rock. Now, he Bread book well-established, she's back in print and meticulous as ever with these 500-odd pages of recipes. Most are for cakes [butter and oil cakes, cupcakes, sponge cakes, cheesecakes and more; pastries, pies and tarts; and cookies and candy; others are for breads and yeast pastries; all are precise in every detail. And the measurements are given by weight in grams [the more precise way to measure] as well as by volume. Then there are all those wonderful tips--use brown butter for chocolate-chip cookies! Cut cheesecake with dental floss! Lower the heat when using glass pans! But take warning: I don't know what it is about the appeal of alliteration, but there are at least a dozen other books on the market calling themselves 'baking bibles' in one form or another. Make no mistake: Rose's 'Baking Bible' is the one that has the status of holy writ!-Bill Marsano blogs about wines and spirits at pouredwithpleasure.com and bakes for a hobby. His breads come out well but his pizzas are mostly shaped like Australia. Comment Looking for voting buttons? Sorry, we don't let customers vote on their own reviews.

  28. 5 out of 5

    Erik Waiss

    I want to give this 5 stars, but it's just not quite there. I also feel weird reviewing a cookbook, it's not like you actually "read" it for a plot. Mostly I just flipped through, read all the "stuff" and then glanced at recipes for mental cataloguing in case I want to make something later. But there is a lot of "stuff" here outside the recipes that covers technique and her history and so on. This is Rose Levy Beranbaum, who previous wrote the Cake Bible, the Pie Bible (I think) and the Bread I want to give this 5 stars, but it's just not quite there. I also feel weird reviewing a cookbook, it's not like you actually "read" it for a plot. Mostly I just flipped through, read all the "stuff" and then glanced at recipes for mental cataloguing in case I want to make something later. But there is a lot of "stuff" here outside the recipes that covers technique and her history and so on. This is Rose Levy Beranbaum, who previous wrote the Cake Bible, the Pie Bible (I think) and the Bread Bible (which I have used so much it's falling apart). I gotta be honest, this book looks and feels very good. Thick and very heavy paper, full color, the works; but I don't think I'm going to use it as much as the Bread and Cake bibles I already have. There just aren't that many recipes based on the size of the book as her previous offerings. This seems more of a "Greatest Hits", which isn't wholly accurate since none of these recipes appear as is in her other books. However, if you've never read one of her cookbooks and you're interested in the subject matter, I could not recommend it more. Definitely a fine starter and overall a very beautiful addition to the cookbook shelf. (you have a whole shelf, or two, right?)

  29. 4 out of 5

    Beth

    My first impressions and thoughts about this book. 1. Food porn! Holy cannoli this book has gorgeous photographs of cakes and pies! 2. Having never read or looked through any other books by this author, she is beyond finicky. I'm sure it's all meant to help her readers/fans be successful. One of her recipes, the Renee Fleming golden chiffon sponge cake took 17 trials before getting the perfect texture. Yikes. Which leads me to my final observation. 3. This book is WAY out of my league. I would My first impressions and thoughts about this book. 1. Food porn! Holy cannoli this book has gorgeous photographs of cakes and pies! 2. Having never read or looked through any other books by this author, she is beyond finicky. I'm sure it's all meant to help her readers/fans be successful. One of her recipes, the Renee Fleming golden chiffon sponge cake took 17 trials before getting the perfect texture. Yikes. Which leads me to my final observation. 3. This book is WAY out of my league. I would love to have the skills to replicate the recipes in this book but I know myself too well. Epic fails for sure. So, I will browse and read the descriptions and gaze longingly at the scrumptious photographs. I may jot down some tips and tricks. Then, I will return to the library so that others may be tempted.

  30. 4 out of 5

    Tania

    I had the particularly interesting experience of having prepped both the in-process and the final results for Rose's demo at the Hot Stove Society when this book was initially published, as well as having received a signed copy from she and Woody. That being said, I've read through and tested many of the recipes and frankly found them less than stunning. The chocolate bread pudding in particular was underwhelming; it has both the flavor and texture of soggy Cocoa Puffs. I applaud her methodical I had the particularly interesting experience of having prepped both the in-process and the final results for Rose's demo at the Hot Stove Society when this book was initially published, as well as having received a signed copy from she and Woody. That being said, I've read through and tested many of the recipes and frankly found them less than stunning. The chocolate bread pudding in particular was underwhelming; it has both the flavor and texture of soggy Cocoa Puffs. I applaud her methodical approach to things (she certainly deserves her title of most meticulous baker), but I find that many of her recipes in this book simply lack the "wow" factor I've come to expect from her cookbooks. It is by no means a BAD cookbook, just that as many other reviewers have said, I found few of the recipes appealing.

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