The Baking Bible

The Baking Bible

Rose Levy Beranbaum

Language: English

Pages: 576

ISBN: 1118338618

Format: PDF / Kindle (mobi) / ePub

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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second batch. Bake the Tartlets Set the first sheet pan in the oven and bake for 8 to 12 minutes, or until pale gold (the edges will be a deeper brown). Cool and Unmold the Tartlets Remove the sheet pan to a wire rack. If the dough has puffed up in the middle, gently use the handle end of a wooden spoon to tamp down the centers. Cool completely. Use the needle to slip between one of the edges of the pan and the pastry to loosen it. The tartlets should pop out easily from the pans. Set them on

stick plus 2 tablespoons) 5 ounces 142 grams corn syrup 1 tablespoon (15 ml) 0.7 ounce 20 grams light brown Muscovado sugar, or dark brown sugar � cup, firmly packed 3.8 ounces 108 grams Make the Dunking Sauce In a medium microwavable bowl (or in a saucepan over medium heat), melt the butter with the corn syrup and brown sugar, stirring once or twice (or constantly, if over direct heat) until the mixture comes to a boil. (An instant-read thermometer should read about 200°F/93°C.) Set

up to 14 hours. They will take about 2½ hours to rise before baking. To speed rising to about 1½ hours, place them in a proof box with hot water. (See recommended rising environments.) Set the Ball jars in the centers of the cake pans. There is no need to coat them because the dough does not stick to the glass. Set the buns in the pans, evenly spaced about � inch apart, with the seams facing sideways. Lightly press in any raisins that have popped up. There is no need to press the buns down

springform pan, on top of the paper towel. Refrigerate the cheesecake for 4 hours or overnight. (The filling needs to be very firm before you pour on the topping.) Remove the cake from the refrigerator. Remove the plate, paper towel, and silicone pan or foil before making the mango topping. Mango Topping VOLUME WEIGHT mango pulp, preferably Alphonso (Ratna brand; see Notes) � cup (177 ml) 7 ounces 200 grams cornstarch 2 teaspoons . 6 grams water 3 tablespoons (44 ml) 1.6 ounces

slightly stretchy when pulled. (If using latex gloves, use the heel of your hand to push and flatten the dough against the counter.) Divide the Dough For a pie shell and standard 10 strip lattice, divide the dough into two-thirds and one-third. Use about 9.5 ounces/269 grams for the shell and the rest for the lattice, flattening the smaller part into a rectangle. Wrap each piece and refrigerate for 45 minutes or up to 2 days. For a double crust or 14 strip lattice pie, divide the dough into 2

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