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The Baking Bible
by Rose Levy Beranbaum and Ben Fink


Overview -

The latest and most comprehensive baking book yet from best-selling author and diva of desserts Rose Levy Beranbaumand winner of the 2015 IACP Cookbook Award for Baking

Legendary baker Rose Levy Beranbaum is back with her most extensive bible yet.
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More About The Baking Bible by Rose Levy Beranbaum; Ben Fink
 
 
 
Overview

The latest and most comprehensive baking book yet from best-selling author and diva of desserts Rose Levy Beranbaumand 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."

 
Details
  • ISBN-13: 9781118338612
  • ISBN-10: 1118338618
  • Publisher: Houghton Mifflin
  • Publish Date: October 2014
  • Page Count: 560


Related Categories

Books > Cooking > Methods - Baking

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2014-07-21
  • Reviewer: Staff

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. All recipes include weights and volume for ingredients, and the author’s “Golden Rules” give readers essential baking information, such as why one should always use fresh baking powder and high-quality unsalted butter. “Highlights for Success” boxes are filled with inventive and helpful tips including freezing berries on branches. 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. (Nov.)

 
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