Rose Levy Beranbaum, a.k.a. author of The Bread Bible, has also tested this recipe and has a few suggestions and things to say about the bread. Among them being that she thinks you could just bake the loaf on a hot pizza stone on... (27 replies, last updated by ronla February 24, 2007)

Based on the comments on a number of 'hounds, I recently purchased Rose Levy Beranbaum’s Pie and Pastry Bible, and have been in hog heaven just reading it. With the sour cherries in I decided to make my first outing with the... (15 replies, last updated by babette feasts November 30, 2006)

I just received today (from Amazon) Rose Levy Beranbaum's latest book, "Rose's Heavenly Cakes". I have not yet had a chance to look at it in detail, but there are some great-looking cakes in there ! (45 replies, last updated by buttertart September 24, 2009)

Yes. It’s called "Roses's Christmas Cookies." I love the book, although someone recently called it old-fashioned because there was too much of an emphasis on chocolate. That’s not a problem in my life. I’ve made... (5 replies, last updated by ChefJune December 12, 2007)

Here’s Rose Levy Beranbaum's wonderful one. For plain, just leave out the poppy seeds and lemon syrup. Great either way. http://www.thecakebible.com/recipies-lempopp-poundcak1.html (1 reply, last updated by 3 October 25, 2004)

The Cake Bible by Rose Levy Beranbaum (1 reply, last updated by Charlieboy October 13, 2003)

from rose's celebrations by rose levy beranbaum: mix 2 8oz pkgs cream cheese, 1/4c. mayo, 1/3c. grated parm, 2tbsp finely chopped onion, 1 tsp grated horseradish, 2 tbsps each finely chopped carrot and celery, 1/2 tsp salt. place... (0 replies, last updated by meatless superbowl February 6, 2005)

I always use Rhode Island Greenings for pie. This year I used the recipe in Rose Levy Beranbaum's “Pie And Pastry Bible”, using the cream cheese crust, and following her directions for mixing the fruit and sugar and... (1 reply, last updated by susu October 27, 2005)

Rose Levy Beranbaum has a recipe for passion fruit curd in The Cake Bible (and probably in The Pie and Pastry Bible). It can be frozen so you could make it now for future use. (3 replies, last updated by Non Cognomina February 25, 2007)

Rose Levy Beranbaum offers her own solution to the problem below (scoll down a ways). A combination of techniques may well wind up producing the perfect focaccia. I will give it a try this weekend. David A. (2 replies, last updated by David A. June 7, 2005)

I was just researching this issue. In The Pie and Pastry Bible, Rose Levy Beranbaum says you can store a fruit pie at room tempertaure for two or three days although, as Jen noted, the crust will not be as crisp. Beranbaum... (3 replies, last updated by chilibug November 25, 2003)

You should get a copy of “The Cake Bible” by Rose Levy Beranbaum. It has a very nice recipe for classic buttercream, with variations. The book also has tons of useful tips. I cannot recommend it highly enough ! (2 replies, last updated by pitterpatter September 7, 2009)

Rose Levy Beranbaum in her book The Pie and Pastry Bible says egg whites will keep in your refrigerator for ten days. After that I’d throw them out. (5 replies, last updated by sweetie April 12, 2008)

According to Rose Levy Beranbaum: A buttercream cake will keep for 1 day at cool room temperature. A butter cake will keep refrigerated 3 days, a genoise 5 days. You must remove a butter cake 6 hours before serving for best... (2 replies, last updated by Romanmk April 4, 2007)

This is why it’s so much easier when baking to use weight than volume. According to Rose Levy Beranbaum in The Cake Bible and the USDA National Nutrient Database for Standard Reference, one cup of blanched whole almonds... (1 reply, last updated by srothschild March 29, 2007)