{"id":20208,"date":"2025-01-09T20:31:20","date_gmt":"2025-01-09T20:31:20","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/in-the-kitchen-with-rose-levy-beranbaum\/"},"modified":"2025-01-09T20:31:20","modified_gmt":"2025-01-09T20:31:20","slug":"in-the-kitchen-with-rose-levy-beranbaum","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=20208","title":{"rendered":"In the Kitchen with Rose Levy Beranbaum"},"content":{"rendered":"


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We are beyond thrilled to welcome Rose Levy Beranbaum as a\u00a0Bake from Scratch<\/i> 2025 contributing editor. Rose will be sharing a special essay in each of our 2025 issues.\u00a0A doyenne of baking and a luminary in the world of food writing, Rose is a three-time James Beard Award winner and the author of 14 cookbooks, including her ever-influential cookbook\u00a0The Cake Bible<\/i>. The fully revised 35th anniversary edition of\u00a0The Cake Bible<\/i>\u00a0is available now.<\/a><\/p>\n

Find Rose on Instagram at @realbakingwithrose<\/a> and at\u00a0realbakingwithrose.com<\/a><\/i>.<\/b><\/p>\n

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Photo by Matthew Septimus<\/p>\n<\/figcaption><\/p>\n

I\u2019d like to share some highlights about what it took to give my book such long-lasting relevance and to become a book that changed many people\u2019s lives and careers. When I approached Maria Guarnaschelli, editor at William Morrow, with my idea to write a book about cake, one of her first questions was how much money I hoped to earn. My unhesitating answer was that I would do it without any money if I could have a photo of every cake. And her response was that she could not accept such a generous offer. But I knew that I had gained her notoriously hard-won respect. And years later, Maria told me I was the only one\u00a0who approached her offering to write the book without royalties, and ironically, I was the only one who was actually earning money!<\/p>\n

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Photography by Matthew Septimus<\/p>\n<\/figcaption><\/p>\n

\u201cThis recipe was sent to me by Chef Anthony Stella, with a request to improve its texture. Although there is no butter, the amount of butterfat contained in the cream is considerably higher than the amount of butter in my basic butter cake. Reformulating the recipe to work in a Bundt pan did wonders for improving the texture. It is now one of my top favorite cakes.\u201d \u2014Rose Levy Beranbaum\u00a0<\/p>\n

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The doyenne of baking, Rose Levy Beranbaum, shares a glimpse into the 35th anniversary edition of her ever-influential cookbook\u00a0The Cake Bible<\/em>.\u00a0<\/p>\n

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