Known as the ‘Diva of Desserts’, Rose Levy Beranbaum is the author of eleven cookbooks, including her best-selling book The Cake Bible (1988), which was inducted into the International Association of Culinary Professionals Culinary Classics. Her next book, The Cookie Bible, will be published in November of 2021. A luminary in the world of food writing, Rose was a Contributing Editor for over a decade 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 Food52, The Los Angeles Times, The Washington Post, Fine Cooking, Bride’s, Reader’s Digest, and Hemispheres. Rose has been inducted into the James Beard Foundation/D’Artagnon Who’s Who of Food and Beverage in America.
In this episode we discuss:
- How Rose got hooked on baking
- How she got her first cookbook published
- Why she made the monumental decision to include weight amounts in her books
- When to use unbleached vs. bleached flour
- How she developed her meticulous recipe writing style
- Rose’s process of writing a cookbook, from idea to finished book
- Her position on freshly milled flours, farm-fresh eggs and European-style butter
- Rose’s baking pet peeves
- And much, much more!
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