The doyenne of baking, Rose Levy Beranbaum, shares a glimpse into the 35th anniversary edition of her ever-influential cookbook The Cake Bible.    By Amber Wilson   While I was growing up, there was a small box my mother always packed to be stowed away in a safe space whenever we moved.It was her kitchen box—it held cherished items like a ceramic corn-on-the-cob cookie jar that belonged to my great-grandmother and a collection of affectionately used cookbooks.Among them were treasures like Chef Paul Prudhomme’s Louisiana Kitchen; Who’s Your Mama, Are You Catholic, and Can You Make a Roux?; Pirate’s Pantry; and The Cake Bible.

From a young age, Rose Levy Beranbaum’s recipes provided me with a sense of comfort and familiarity.I remember slowly flipping through The Cake Bible, captivated by its glossy photographs nestled in the book’s center, and daydreaming of the day I could bake those intricate cakes myself.Little did I know then that I was immersing myself in the meticulous work of one of the most influential figures in baking—and that I would be chatting with her one day.

Rose Levy Beranbaum is the award winning author of 14 cookbooks including The Bread Bible Roses Baking Basics The Baking Bible and The Cake BibleThe phone rings, and Rose’s warm voice greets me on the other side.There is an immediate connection, “kindred spirits,” as Rose calls it.We quickly delve into

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