Rose Levy Beranbaum (The Cookie Bible/The Cake Bible) The Well Seasoned Librarian Season 3 Episode 5
10/11/21 • 108 min
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Rose Levy Beranbaum is an American baker, cookbook author and blogger. She pioneered the reverse creaming technique of cake-making. In this process, the fat and flour are mixed first before adding the remaining ingredients. By coating the flour in fat, gluten development is inhibited, helping to prevent toughness
Rose has been called the “Diva of Desserts” and “the most meticulous cook who ever lived.” And add this recent accolade—-“If ever there was a cookbook author who could place her hands on top of yours, putting you through the proper motions, helping you arrive at just the right touch, Beranbaum is the one.”
Rose’s first book, The Cake Bible, was the 1988 winner of the IACP/Seagram Book of the Year and the NASFT Showcase Award for the cookbook that has contributed most to educating the consumer about specialty foods. A culinary best-seller, The Cake Bible is currently in its 38th printing.
Rose’s Christmas Cookies, was the 1990 winner of the James Beard Best Book in the Dessert and Baking Category. The Pie and Pastry Bible, published in 1998, received many kudos including: Food & Wine Books “Best of the Best: The Best Recipes from the Best Cookbooks of the Year” and Coffee & Cuisine “Best Cookbook” award.
Rose's newest and most comprehensive book, The Bread Bible, was the 2003 winner of the Gourmand World Cookbook Awards in the Best Bread Book Category. It was listed by Publisher's Weekly and Food & Wine as one of the top ten books of 2003, and by Fine Cooking as one of the top 12. From quick breads, such as muffins, biscuits, and scones, to yeast breads, such as seeded wheat breads, Jewish rye, baguette, and brioche, this is a collection of her favorites, with innovative techniques that will guarantee making a successful bread baker of anyone who so desires.
Steadfast in the world of food writing, Rose is a Contributing Editor to Food Arts Magazine where “Rose’s Sugar Bible” (April 2000) received two prestigious awards: The Association of Food Journalists Award for the Best Food Feature in a Magazine and The Jacob’s Creek World Food Award for Best Food Article. She is also a contributor to The Washington Post, Fine Cooking, Bride's, Reader's Digest, and Hemispheres.
Rose is a popular guest on major television shows (The Today Show, The Early Show, Martha Stewart, Charlie Rose, The Food Network, and PBS: Master Classes of Johnson & Wales, and Seasonings with Dede Wilson). Rose is currently working on her second season of “Baking Magic with Rose Levy Beranbaum” on PBS stations across the country.
Website
https://www.realbakingwithrose.com/
If you like this podcast, let me know by "buying me a coffee" link below.
https://www.buymeacoffee.com/wellseasonedlib
Rose Levy Beranbaum is an American baker, cookbook author and blogger. She pioneered the reverse creaming technique of cake-making. In this process, the fat and flour are mixed first before adding the remaining ingredients. By coating the flour in fat, gluten development is inhibited, helping to prevent toughness
Rose has been called the “Diva of Desserts” and “the most meticulous cook who ever lived.” And add this recent accolade—-“If ever there was a cookbook author who could place her hands on top of yours, putting you through the proper motions, helping you arrive at just the right touch, Beranbaum is the one.”
Rose’s first book, The Cake Bible, was the 1988 winner of the IACP/Seagram Book of the Year and the NASFT Showcase Award for the cookbook that has contributed most to educating the consumer about specialty foods. A culinary best-seller, The Cake Bible is currently in its 38th printing.
Rose’s Christmas Cookies, was the 1990 winner of the James Beard Best Book in the Dessert and Baking Category. The Pie and Pastry Bible, published in 1998, received many kudos including: Food & Wine Books “Best of the Best: The Best Recipes from the Best Cookbooks of the Year” and Coffee & Cuisine “Best Cookbook” award.
Rose's newest and most comprehensive book, The Bread Bible, was the 2003 winner of the Gourmand World Cookbook Awards in the Best Bread Book Category. It was listed by Publisher's Weekly and Food & Wine as one of the top ten books of 2003, and by Fine Cooking as one of the top 12. From quick breads, such as muffins, biscuits, and scones, to yeast breads, such as seeded wheat breads, Jewish rye, baguette, and brioche, this is a collection of her favorites, with innovative techniques that will guarantee making a successful bread baker of anyone who so desires.
Steadfast in the world of food writing, Rose is a Contributing Editor to Food Arts Magazine where “Rose’s Sugar Bible” (April 2000) received two prestigious awards: The Association of Food Journalists Award for the Best Food Feature in a Magazine and The Jacob’s Creek World Food Award for Best Food Article. She is also a contributor to The Washington Post, Fine Cooking, Bride's, Reader's Digest, and Hemispheres.
Rose is a popular guest on major television shows (The Today Show, The Early Show, Martha Stewart, Charlie Rose, The Food Network, and PBS: Master Classes of Johnson & Wales, and Seasonings with Dede Wilson). Rose is currently working on her second season of “Baking Magic with Rose Levy Beranbaum” on PBS stations across the country.
Website
https://www.realbakingwithrose.com/
If you like this podcast, let me know by "buying me a coffee" link below.
https://www.buymeacoffee.com/wellseasonedlib
Previous Episode
Cassie Joy Garcia (Cook Once Dinner Fix: Quick and Exciting Ways to Transform Tonight's Dinner into Tomorrow's Feast) The Well Seasoned Librarian podcast Season 3: Episode 4
Cook Once Dinner Fix: Quick and Exciting Ways to Transform Tonight's Dinner into Tomorrow's Feast by Cassy Joy Garcia ($30/Hardcover, Simon & Schuster, September 14, 2021)
Never throw out your leftovers again with these delicious and healthy meals designed to transform into an entirely different dish the next night from best-selling author Cassy Joy Garcia.
As a busy mom of two, Cassy Joy Garcia, the best-selling author of Cook Once, Eat All Week, has limited time to get food on the table. With this book, she shares a fresh approach to preparing dinner in a hurry. These 120 easy, delicious recipes are designed to use the leftovers from one recipe to quickly cook a completely different meal the next day.
While most meal-prep cookbooks require you to plan your entire week ahead of time and spend hours in the kitchen (and a small fortune on groceries), Cook Once Dinner Fix shows you how to utilize the leftovers from one meal to create an entirely new creation for the next. The leftover Roasted Garlic Turkey Breast transforms into Spiced Turkey Potato Soup, and Dry-Rubbed Barbecue Brisket becomes crowd-pleasing Cheesesteak-Stuffed Peppers. No matter your favorite flavor profile or dietary restrictions, this book is packed with recipes the whole family will enjoy.
The Cook Once Dinner Fix solves the “what’s for dinner” question without requiring enormous amounts of time, energy, skill, or money. Now dinnertime can be fun, fast, affordable, and sustainable.
"Busy parents are treated to a savvy strategy for knockout, plan-ahead recipes...This is sure to satisfy everyone at the table." https://www.publishersweekly.com/978-1-9821-6726-4
BIO: Cassy Joy Garcia is the best-selling author of Cook Once Eat All Week and the creative force behind the popular food blog Fed + Fit. Eager to share her healthy living secrets with the world, she started Fed + Fit in 2011. Since then, she became a holistic nutrition consultant and transitioned her personal blog into a tremendously supportive and nimble online wellness editorial, backed by a small but mighty team of writers, researchers, and editors. After realizing that her own struggles to get a healthy homemade dinner on the table overlapped with the same struggles experienced by her readers, she decided that there must be a better way. The Cook Once method was born, and it has revolutionized how people cook. She lives in San Antonio, TX with her husband and two children
Next Episode
Beth Lee : The Essential Jewish Baking Cookbook: The Well Seasoned Librarian Podcast: Season 3: Episode 6
My name is Beth Lee and I live in San Jose, California with my Dormant Chef husband, two arugula-loving kids, and a carrot-loving cockapoo named Scooby. In my first career, I told stories for Silicon Valley companies in printed words, pictures, and online. In 2010, I realized I’d rather talk about pita chips than memory chips.
With a little tech support from my son, I started OMG! Yummy. When I’m not cooking, photographing, writing, or eating!, I love to golf, pretend I’m a world traveler, and explore new grocery stores just for fun.
Everybody has a Story
When I started blogging, I discovered something really intriguing: the best stories are told in the kitchen and everyone who has a kitchen (or eats in one), has a story.
My food memories unfold in my bubbe’s tiny New York City kitchen which was no larger than the single cabinet, stove, sink and refrigerator it contained. Her workspace was limited but her baking talent knew no bounds. Even in her early 90’s, she still greeted us with hot home-baked challah bread, whose smell sweetened the hallway of her old apartment building on Avenue N on most Friday evenings. With none of her kitchen skills or recipes documented and her inspiration still alive in me, I strive to document our family food experiences for my kids to have and to share with their families
Website: OMG Yummy https://omgyummy.com/
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