Want to know what books Rose Levy Beranbaum recommends on their reading list? We've researched interviews, social media posts, podcasts, and articles to build a comprehensive list of Rose Levy Beranbaum's favorite book recommendations of all time.
1
Rose Levy BeranbaumShe gave a lecture at NYU when I was a student there and she said how wonderful it is to write cookbooks because you get royalties for the rest of your life. Dream on, right?! There are so few classics in this country but I’m so proud that The Cake Bible is in its 47th printing. I’m a writer first and then a cook. I spend so much time on my blog because I want to answer if it can make a... (Source)
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2
It’s a crunch and aroma you can savor in your mind before you even take a bite: that perfect crust and that perfect crumb you can get only in bread baked with craft and care. Artisan Baking puts that bread within reach of every home baker; even the beginner now deftly will be able to turn out sourdoughs, pizzas, corn breads, and baguettes that are truly out of this world. Step-by-step instructions explain the best professional methods, and mail-order sources for ingredients and equipment simplify the baking experience. This is a book to bake from, to learn from, to read from for the... more It’s a crunch and aroma you can savor in your mind before you even take a bite: that perfect crust and that perfect crumb you can get only in bread baked with craft and care. Artisan Baking puts that bread within reach of every home baker; even the beginner now deftly will be able to turn out sourdoughs, pizzas, corn breads, and baguettes that are truly out of this world. Step-by-step instructions explain the best professional methods, and mail-order sources for ingredients and equipment simplify the baking experience. This is a book to bake from, to learn from, to read from for the sheer pleasure of encountering the generosity of spirit of the country’s finest bakers as they share their abundant expertise.
First published five years ago to glowing praise and awards, Artisan Baking is “a rare combination of clear writing, meticulous recipes, and abundant expertise” (Fine Cooking) and the cookbook that “those who live for and on bread have been waiting for” (The New York Times). It was picked by the editor of Cookbook Digest as the one book she would choose if she could have only one bread-baking book in her life. Reprinted twice in hardcover, Artisan Baking is now, at last, in an affordable paperback format with a new, easier-to-handle trim size. less Rose Levy BeranbaumI have a lot of trouble giving high prize to baking books that don’t have weights in them, because I think it’s impossible to duplicate things exactly. Maybe if they say how they measure the flour, but if they have the weights I feel reassured. Maggie has done the most perfect bread book. No, you can’t say anything’s perfect. I take that back. But Maggie has done a brilliant bread book and her... (Source)
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4
Julia Child, Paul Child, Albie Walton | 4.47
One of the first and most important—and most successful—cookbooks by America's beloved Julia Child. Using a very accessible approach to French cooking from an American point of view, here are recipes and techniques for the beginner as well as the more advanced cook, using easily available ingredients for everything from soups and appetizers to dessert. Black and white line art and photographs throughout. more One of the first and most important—and most successful—cookbooks by America's beloved Julia Child. Using a very accessible approach to French cooking from an American point of view, here are recipes and techniques for the beginner as well as the more advanced cook, using easily available ingredients for everything from soups and appetizers to dessert. Black and white line art and photographs throughout. less Rose Levy BeranbaumIt’s the description. It’s everything you need to know. Just give me one little sec. I’m going to pull out the book… But the real secret, which she didn’t know at the time, and that I got from Bernard Clayton’s book, is the temperature of the butter has to be 60-65 degrees, so that it’s malleable and doesn’t break through, but not so soft that it squishes either. This is the thing. I’m choosing... (Source)
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5
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by... more Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.
On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.
Among the major themes addressed throughout this new edition are:
Traditional and modern methods of food production and their influences on food quality
The great diversity of methods by which people in different places and times have prepared the same ingredients
Tips for selecting the best ingredients and preparing them successfully
The particular substances that give foods their flavors and that give us pleasure
Our evolving knowledge of the health benefits and risks of foods
On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food. less Rose Levy BeranbaumHe explains how cooking works and gives you the freedom to create your own things, to know when things go wrong. (Source)
Yotam OttolenghiMcGee is very clear and to the point. Despite the fact that he is quite technical, it’s never boring. (Source)
Chris YoungMy career starts with [this book] in many ways. There wouldn’t be any of this modern cooking movement without [this book], I don’t think. (Source)
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