Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Rose's Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos by Rose Levy Beranbaum

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Oatmeal cookies

    • leilx on January 14, 2019

      I liked these but did not love them. I thought they came out too big so I made them smaller. I would’ve preferred without the chocolate as well.

  • Rose's chocolate chip cookies

    • leilx on January 14, 2019

      Mine didn’t look like the photo. For one I thought they were too big so made them half the size. I liked this recipe but did not love it.

  • Marble cake

    • Astrid5555 on February 16, 2019

      Foolproof method, really moist and tender crumb from the sour cream. Got rave reviews from my guests. New go-to marble cake recipe!

  • Triple lemon velvet bundt cake

    • bwhip on October 08, 2018

      Delicious, very lemony, with texture as light as a feather. Recipe called for 45-55 minutes baking time, but mine was done at 40.

    • martinhenry on December 27, 2018

      Really, really good flavor. This cake is a keeper. The edges bake a bit dark, but the inside is crumbly, rich, and tender. It's both light and dense at the same time. The reverse-creaming method that Rose favors gives a distinct super-tender/crumbly texture. On my second bake, I added 1/2 tsp of lemon extract to really amp up the flavor.

  • Apple cider cake doughnuts

    • anya_sf on January 14, 2019

      Instead of reducing apple cider, I diluted boiled cider to the same strength. The doughnuts were light, tender, and cinnamony, with a subtle apple flavor and perfect level of sweetness. I might try using more concentrated cider next time. They were perfect with morning coffee!

  • Banana walnut loaf

    • anya_sf on February 19, 2019

      I mixed the batter by hand and omitted the walnuts. My 8.5"x4.5" tin was large enough. The loaf rose beautifully. The lemon zest was an unusual addition which brightened the banana flavor, and was a nice change to the more common cinnamon, although I think I prefer cinnamon. The texture was moist and quite springy, probably due to the very small amount of fat in the bread.

  • Blueberry muffins

    • anya_sf on January 27, 2019

      I used white whole wheat flour and it was definitely noticeable in these muffins. I didn't mind, as I like a heartier texture and wheat taste, but if you prefer a softer, more cupcake-like muffin, stick with white flour. I added the extra 35 g blueberries (mine were frozen) and ended up with 7 muffins (around 83 g batter each). Skipped the sugar topping, as there was plenty of sugar in them. They were delicious! The lemon zest was really nice with the blueberries.

  • Apple walnut muffins

    • anya_sf on December 02, 2018

      I used canola oil and substituted white whole wheat flour for all-purpose. The muffins turned out great - lightly sweet, hearty but not heavy, crunchy from the walnuts, with as much apple as batter.

  • Carrot muffins

    • anya_sf on January 10, 2019

      Followed the recipe exactly using weights and the muffins turned out perfectly. They were moist with a light, springy texture, not too sweet for breakfast. Next time I will try white whole wheat flour for more fiber, plus raisins, since I like them in carrot cake.

  • Thin golden sponge cake roll or base

    • anya_sf on January 14, 2019

      I made 1/2 recipe as a base for a 6" cheesecake. Followed the directions exactly and it turned out perfectly. This type of sponge is fairly easy to make since the eggs don't need to be heated. There was extra sponge left over, which I suppose could be used for crumbs or strips for another base. The sponge is fairly plain on its own - I didn't think it was that exciting (it's not meant to be eaten plain), but my son actually ate all the extra scraps.

  • Creamy cheesecake

    • anya_sf on January 14, 2019

      I made 1/2 recipe in a 6" springform pan with the thin golden sponge cake base. Despite wrapping the pan in a double layer of heavy duty foil, water still seeped in. I think you need very large sheets of foil for this method to work; a silicone pan is recommended (I don't have one). Still, the water didn't affect the cake too much, just made the base slightly soggy, but we hardly noticed. The cake was super creamy with a noticeable tang from the sour cream, and not too sweet. I made a cherry topping, which complemented the cake nicely. Next time I will try the denser version that uses less sour cream (see baking pearls side note).

  • BlueRaspberry crisp

    • anya_sf on January 27, 2019

      This crisp has very little topping relative to fruit. Often I find myself reducing the amount of topping in a crisp recipe, but here I might increase it next time. I used a combination of fresh and frozen raspberries and frozen blueberries. This may have made the filling more watery as it baked, so most of the topping was moistened and didn't really brown. The lemon flavor really stood out from the zest in both topping and filling. The sweet-tart balance was just perfect to serve the crisp with vanilla ice cream.

  • Beer bread

    • anya_sf on February 13, 2019

      I used lager and substituted the leftover bread mush (see baking pearls) for the biga. My first rise wasn't good (my kitchen was probably too cold), but the second was better and the bread rose more in the oven. The bread turned out great - surprisingly moist, sliced beautifully, great for sandwiches.

  • Whole wheat sandwich bread

    • anya_sf on January 16, 2019

      I made the 50% whole wheat version using a biga, which I made 2 days ahead. The bread took an extra 5 minutes in the oven (I checked it with a thermometer and was glad I did), but turned out perfectly!

  • Multigrain bread

    • anya_sf on January 21, 2019

      I used Gold Medal bread flour and added the recommended vital wheat gluten. Made my own grain and seed mixture (cleaned out the freezer). I made the biga one day ahead and used malt syrup in the dough. The bread turned out perfectly. I've never had such a high-rising loaf - wow. This bread slices neatly and is moist with a pleasant chew. I included buckwheat in the grain mix and could taste it in the bread; not sure if I'll do that again as the flavor was a bit strong.

  • Babka swirl loaf

    • anya_sf on January 28, 2019

      Made over two days, this wasn't too difficult. I wasn't 100% sure I folded it correctly, but in the end, the resulting loaf looked pretty good and tasted fantastic. I do recommend checking the temperature of the bread when deciding whether it's done. One of the best things I've ever made.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Food52 by Celia Sack

    A new addition to the canon, Berenbaum teaches us how to bake everything from brownies to birthday cakes, bread, pizza, and more.

    Full review
  • The Kitchn

    Her latest cookbook is still about helping people get it right, but she's exploring a wider landscape — one that includes cookies, breads, muffins, and cobblers.

    Full review
  • Eat Your Books

    If you follow Rose's directions and step-by-step photos in her latest book and still cannot bake --- give up. You were born without the baking gene.

    Full review
  • Food52

    It's packed full of 100 essential recipes, from breads to cakes to pies and more, and has more than 600 step-by-step photos to help everyone achieve flawless results, every time.

    Full review
  • Real Baking with Rose Levy Beranbaum

    Author discusses the editing process for her upcoming book.

    Full review
  • Real Baking with Rose Levy Beranbaum

    Author announces presale of her book.

    Full review
  • ISBN 10 0544816226
  • ISBN 13 9780544816220
  • Published Sep 25 2018
  • Format Hardcover
  • Page Count 400
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin Harcourt

Publishers Text

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.

Other cookbooks by this author