The ultimate baking book for everyone from best-selling author and "diva of desserts" Rose Levy Beranbaum
In this book of no-fuss recipes everyone should know, trusted baking expert Rose Levy Beranbaum guides you through every recipe for can’t-fail results—with a streamlined, simplified approach and more than 600 mouthwatering and instructive photos. Whether you're a baking enthusiast or just want to whip up the occasional treat, you will be able to easily make perfect brownies, banana bread, holiday pies, birthday cakes, homemade bread, and more, with recipes including: Chocolate Sheet Cake with Ganache Frosting, Peanut Butter and Jelly Thumbprints, Beer Bread, Apple Walnut Muffins, Peach Cobbler, Milk Chocolate Caramel Tart, and more. Throughout, Rose shares her unique tips and methods for unlocking the secrets to the best flavors and foolproof results, for a treasury of essential recipes you'll use forever.
Beranbaum (The Cake Bible) offers solid baking guidance in the form of step-by-step photos and detailed written instructions. The precision-minded author instructs readers to measure cupcake batter on a scale for even distribution; and, for the same reason, she suggests (perhaps too exactingly) cutting raisins in half when making rugelach. A list of potential problems and their solutions start each chapter (the cookie chapter, for example, details how not to burn the bottoms), and Beranbaum provides measurements for each recipe in both grams and volume, because she believes weighing ingredients is more reliable. Many of her recipes are straightforward and accessible for bakers of all skill levels. Chapters on cookies, cakes, pies, and tarts overflow with precise steps for American classics: double-crusted apple pie, zucchini bread, and two thumbprint nut cookies with jam. The cookies section includes a recipe for chocolate chip cookies with both browned butter for flavor and golden syrup for chewiness, as well as "brookies," a cross between a brownie and a cookie. Beranbaum suggests using canola or safflower oil rather than butter for a layered carrot cake so that the layers can tolerate refrigeration once cloaked in cream cheese. She presents a recipe for chocolate-spangled angel food cake ("Not only is it a favorite party cake, it is also an excellent vehicle for any leftover egg whites you might have in the freezer"); for pies, there is an apple galette ("a free form tart that can be used with many fruits or berries") and a key lime pie, for which she admits to preferring regular limes to key limes. Beranbaum's hand-holding is invaluable, especially for those apprehensive about baking.