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pamilyn's picture

RLB (post #63701)

in

Who/what is that?

The purpose of Art is washing the dust of daily life off our souls

The purpose of Art is washing the dust of daily life off our souls

Biscuit's picture

(post #63701, reply #1 of 114)

Rose Levy Berenbaum, baker, cook, author of The Bread Bible, The Cake Bible, The Pie & Pastry Bible, Rose's Celebrations, and Rose's Christmas Cookies.

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

MadMom's picture

(post #63701, reply #2 of 114)

Rose Levy Beranbaum...written a number of cookbooks, including The Cake Bible.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

pamilyn's picture

(post #63701, reply #3 of 114)

Thanks to both of you...Pamilyn

The purpose of Art is washing the dust of daily life off our souls

The purpose of Art is washing the dust of daily life off our souls

MadMom's picture

(post #63701, reply #4 of 114)

Great minds...but my old fingers are slower than hers!  Besides, I couldn't remember if she spelled her last name Berenbaum or Beranbaum, so had to go check.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

chiffonade's picture

(post #63701, reply #5 of 114)

As others have pointed out - she's a Cake Goddess.  We use The Cake Bible almost exclusively for celebration cakes and DH uses TCB for his cakes in the corporate dining room.  Her recipes multiply beautifully.  He recently made her Yellow cake x 8. 


We love the Chocolate Oblivion Truffle Torte which is a wonderful dense, flourless cake that eats like a candy bar.   DH has made me the Strawberry Maria for birthdays (complete with chocolate trellis!).   RLB's neoclassic buttercream from that book is my default buttercream.


RLB has also written The Pie And Pastry Bible from which I get my favorite pie crust which contains cheddar cheese - I use it for apple pies.  DD also likes it when I make cookies out of it by cutting into shapes, brush with egg, sprinkle turbinado sugar and bake. 


If anyone's a novice baker, this is a great book because she's extremely anal about instructions, printing every detail.  Experienced bakers will just revel in the recipes and their chemical soundness - and incredible taste.  I've never made a bad cake from that book and highly recommend it.


"You can ask for cheese on your linguini with clam sauce...Just don't do it in front of me."  Mario Batali

*You're a REAL person, eat REAL food."

Chiffonade

roselevyb's picture

(post #63701, reply #6 of 114)

thank you all for your most kind words about my book. someone on my blog just notified me about this site and postings so i've signed up! i love the magazine and have enjoyed writing for it over the years.
best,
rose levy berAnbaum (people rarely spell it right--don't worry)

Amy's picture

(post #63701, reply #7 of 114)

Yay! 


(that was me.  i love reading your blog)


 


Jean's picture

(post #63701, reply #8 of 114)

Welcome to Cook's Talk. You'll find lots of your fans hang out here. Feel free to jump right in, you'll find us willing pupils!!



"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." Bertrand Russell

 
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A  clear conscience is usually the sign of a bad memory.
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wonka's picture

(post #63701, reply #9 of 114)

Another fan. Welcome.

MadMom's picture

(post #63701, reply #10 of 114)

Welcome to CT!  You're much loved and much quoted here.  FWIW, I attended a class you taught at the Fort Worth (TX) Culinary Academy, and you were nice enough to autograph three of your books for me.  I made your chocolate cake with fondant icing which is pictured on the cover of The Cake Bible (subbing yellow roses for that Texas girl) for my Mom's birthday many years ago before she passed away, and you would have thought it was "fit for a queen."  Thanks so much.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!


Edited 11/18/2006 7:52 pm ET by MadMom

courgette's picture

(post #63701, reply #11 of 114)

This is timely. I just came here to post about the chocolate angel food cake in TCB. I have had this book since it was first published and this is the first cake I've made from it.


James asked for angel food for his 14th birthday today so I made it this afternoon. I did use whites that had been frozen but they were thawed and warmed to room temp. The cake rose beautifully and tested done. When I turned it upsidedown on a glass to cool, all of the cake above the top of the pan fell off. We promptly ate that and all declared it good. Next thing I knew the whole cake had fallen out of the pan. I've never had this happen before. Haven't cut into it yet. Put it on a rack to cool. The pan was not greased.


Is it possible that it was slightly underbaked? It seemed to be done but that is the only thing I can think of. He wants it served with whipped cream and strawberries so I think it will be fine in the end, at least for a family dinner.


Any ideas? Has anyone made this particular cake in the past?


Mo

MadMom's picture

(post #63701, reply #12 of 114)

Was your pan a non-stick?  There should be a special spot in hell for the makers of nonstick angel food pans.  Obviously, I have no idea what went wrong, LOL.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

courgette's picture

(post #63701, reply #13 of 114)

No, regular old pan that has baked countless angel food cakes in the past. I am mystified. It looked so good before the collapse....


Mo

courgette's picture

(post #63701, reply #19 of 114)

Well, the cake was consumed and it was delicious.


I split it in three layers and filled it with strawberries and cream, put some on top and let it drizzle down the sides. It was maybe a titch sticky, as angel food can be,  but the overall effect was ethereal.


I'm not sure why it fell out of the pan, but it didn't seem to affect the flavour. I will definitely make it again. To think I had the recipe all these years and never made it!


Mo

MEANCHEF's picture

(post #63701, reply #26 of 114)

I have baked literally hundreds of angel food and chiffon cakes.  Excluding some gross mismeasurement of ingredients, the only time I have ever seen them fall is when the are underdone.

courgette's picture

(post #63701, reply #27 of 114)

Thanks. That's what I was thinking, although it tested done and was not significantly underdone, I think it may have needed a bit more time. It makes a very large cake. I will try it again and bake a little longer next time.


Mo

roselevyb's picture

(post #63701, reply #38 of 114)

woops! thank you! underdone is the third reason for falling out.

roselevyb's picture

(post #63701, reply #35 of 114)

two reasons it could have fallen out of the pan: there was a draught and it wasn't elevated high enough from the counter. but glad it didn't ruin it for serving.

courgette's picture

(post #63701, reply #48 of 114)

It was great. Now I'm anxious to try more of your cakes. and some bread and Xmas cookies. I have those books as well.


I was reading the into to TCB on Sat when I made the cake and I loved the storey about your husbands response to your research. Definitely a thoughtful and considerate man. A keeper for sure!


Mo

roselevyb's picture

(post #63701, reply #41 of 114)

oh do i agree! well said. but actually there is no such thing as absolutely non-stick so the batter does adhere to it. the biggest problem is the angel food pans that are one piece so you have to SQEEZE the cake out of them.

roselevyb's picture

(post #63701, reply #40 of 114)

i loved teaching at judy's school. once at the airport i bought a nightgown in red that said yellow rose of texas which was embossed on it. still have it!

Lee's picture

(post #63701, reply #14 of 114)

Welcome to CT!  I'm another long-time fan and enjoy your website.  I've just about baked my way through the Cake Bible and have given many copies as gifts over the years.  If I had to pick a favorite, it would probably be the Chocolate Domingo Cake, coincidentally named for my favorite tenor, but I can honestly say that every cake I've made from the book has been a winner.  I'm also a fan of the Pie and Pastry Bible, and I love, love, love your cookie book, as do many others here. 

KarenP's picture

(post #63701, reply #15 of 114)

  It's exciting to see you here.  Hopefully you'll join in as time allows. 

chiffonade's picture

(post #63701, reply #16 of 114)

Um...Sorry about the "anal retentive" thing... But you're most welcome.  I love TCB and it's the first baking book I grab when I need to make a cake. 


While I'm at it - I might as well tell you that my default apple pie crust is your cheddar crust!  I use the scraps to make cookies. 


Keep up the wonderful work - I can't wait for your next publication.


PS - I especially loved the horror story about your brother's wedding and how the airport employees ate the cake.  Probably the best thing they ever consumed while on duty.  That Chocoloate Oblivion Torte is a MUST for any chocoholic.


"You can ask for cheese on your linguini with clam sauce...Just don't do it in front of me."  Mario Batali

*You're a REAL person, eat REAL food."

Chiffonade

roselevyb's picture

(post #63701, reply #32 of 114)

no problem--i know i am a.r. and proud of it!

Adele's picture

(post #63701, reply #17 of 114)

Welcome to Cooks Talk!  What a pleasure it is to see you posting here. 


I have the Pie and Pastry Bible on my Christmas list for my Mom, even sent her a picture of the cover so she would get me the right one.  Love your books,  the banana cake in TCB is the best ever. 


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

Lee's picture

(post #63701, reply #22 of 114)

the banana cake in TCB is the best ever. 


Oooo, yes it is!  I had forgotten about it for a long time and made it again a few weeks ago.  Wonderful!


Edited 11/19/2006 12:37 am ET by lee

roselevyb's picture

(post #63701, reply #33 of 114)

thanks--i love it too! my new banana cake with oil is coming up in the next book. is it better? yes and no! it's better in that it stays great and soft in the frig topped with white chocoalte cream cheese frosting--butt here's nothing like b & b (banana and butter)

mer's picture

(post #63701, reply #18 of 114)

Welcome to Cooks Talk. It is a thrill for us to have you here.

roselevyb's picture

(post #63701, reply #34 of 114)

thank you! although it's going to be hard to be here and there (my blog)!