Us

Rose Levy Beranbaum 

Rose has been called the "Diva of Desserts," "the most meticulous cook who ever lived," and "Legendary Baker." And this accolade -- "If ever there was a cookbook author who could place her hands on top of yours, putting you through the proper motions, helping you arrive at just the right touch, Beranbaum is the one."

Rose has published thirteen books and a laminated pie booklet. Her Romantic & Classic Cakes (1981) was the cornerstone for her subsequent book: The Cake Bible (1988) which was inducted into the International Association of Culinary Professionals Culinary Classics. With the success of the most recent book, The Baking Bible (2014) and Rose’s Baking Basics (2018), Rose’s Ice Cream Bliss (July 7 2020), and The Cookie Bible (October 18, 2022). 

A luminary in the world of food writing, Rose was a Contributing Editor for over a decade to Food Arts Magazine where "Rose's Sugar Bible" (April 2000) received two prestigious awards: The Association of Food Journalists Award for the Best Food Feature in a Magazine and The Jacob's Creek World Food Award for Best Food Article. She is also a contributor to Food52, Los Angeles Times, The Washington Post, Fine Cooking, Bride's, Reader's Digest, and Hemispheres. Rose has been inducted into the James Beard Foundation/D'Artagnon Who's Who of Food and Beverage in America.

 James Beard Awards: Rose was a three time winner of a James Beard Award: for her first book The Cake Bible in both Baking and Desserts, and Book of the Year, 1989, and for Rose's Christmas Cookies, Baking and Desserts, 1991.

Her recipes have been included in cookbooks such as The Silver Palate’s The New Basics, and Food52's Genius Recipes

An internationally known food expert, Rose also has been a featured presenter in the highly regarded Melbourne Food & Wine Festival and the Oxford Food Symposium. Rose is a popular guest on major television shows (The Today Show, The Early Show, Martha Stewart, Charlie Rose, The Food Network, and PBS: Master Classes of Johnson & Wales, and Seasonings with Dede Wilson). Rose has taped 13 episodes for a public television cooking series called "Baking Magic with Rose Levy Beranbaum." The series started in 2004 on PBS stations across the country and continued for three years.

The Heritage Radio Network’s Hall of Fame launched in January 2019 to celebrate the individuals whose accomplishments in the agriculture, food, and beverage spaces have furthered HRN’s mission to make the world more equitable, sustainable, and delicious.  The Hall of Fame launch coincides with HRN’s 10th anniversary, and is part of a series of milestone projects celebrating the first decade of food radio. Rose was selected for inclusion in the HRN Hall of Fame, and added to this illustrious list of food luminaries!

Also Rose was knighted by the Swiss government for her contributions as a journalist.

Baking requires special equipment, which has inspired Rose to design several products of her own as well as contributing her expertise to the cookware industry. Rose's product line, "Rose Levy Bakeware," which includes "Rose's Perfect Pie Plate" and "Rose's Heavenly Cake Strip," a silicone halo that produces more even layer cakes, are both distributed by Harold Imports. "Rose’s Signature Series," which includes non-stick rolling pins, dough mats, fast tracks for rolling dough, and a silicone reduction spatula for reducing liquids, are distributed by American Products Group. 

Rose is currently an instructor for Craftsy with her on line baking classes on chocolate and baking.

Our blog, www.realbakingwithrose.com, which was launched 2005, has created an international baking community. She has even been featured in a nationally syndicated cartoon shortly after The Cake Bible launched and, coincidently, her dad's name is Bob.

Here are some photos of Rose for your use. Right Click on each to save a high resolution JPG file (these files are quite large!).

Woody Wolston 

An email to Rose's website in 2003, to ask a couple of questions on recipes from The Cake Bible, became a journey's beginning of many email discussions and their meeting several months later at a coffee shop in his hometown of Minneapolis, Minnesota. With several recipes tested and email exchanges over the next several months, and a trip to New York to work with Rose for a few days, Woody became Rose's first-time assistant for testing and writing Rose's Heavenly Cakes.
For nine years, they conducted their collaboration through emails, photos, phone calls, and traveling with Rose for events and book touring. In 2013, when Rose and Elliott moved to their remodeled country home in western New Jersey to include an expanded office and a dedicated baking kitchen, Woody soon moved to the area to work side by side as The Baking Bible's production was about to be style photographed and copied edited. Besides working with Rose virtually seven days a week, Woody also is an ACBL member bridge player, a twenty-five year practitioner of T'ai Chi, and is constantly adding his landscaping artistry around their yard and roadways.
Woody graduated from Hamline University in St. Paul in 1977 with a degree in Audio Visual Communications, which has benefitted in this new age of social media.

Reviews and Comments 

"If ever there was a cookbook author who could place her hands on top of yours, putting you through the proper motions, helping you arrive at just the right touch, Beranbaum is the one." --The New York Times

"Was she being presumptuous when she titled her 1988 breakout book The Cake Bible? Not really. Anybody who has baked—or even just tasted—Beranbaum’s “Downy Yellow Butter Cake” knows that it inspires religious-like devotion. And her other Bibles (on bread, pie and pastry, and baking, respectively) are no different. Beranbaum’s recipes work—always, ever time—thanks to her exactitude. She tests maniacally and writes meticulously, ending up with recipes that help home cooks approach birthday cakes and Easter brunches with the confidence of the Gods".--DTpowell for "The 100 Greatest Home Cooks of All Time" on Epicurious.

I am sick to death of cookbooks that offer NOTHING worthwhile - cookbooks that work too hard to blend poor choices of ingredients into something "new." Rose, on the other hand, is a breath of fresh air - offering a ton of recipes that are inspiring: sensible and beautiful and delicious. And while I don't have the luxury of a team of food stylists and professional photographers to document my food, the recipes I've made from this book have been uniformly stellar and beautiful. Real crowd pleasing recipes. I'm completely sold. She can't do any wrong as far as I'm concerned -- Stephen Mark Eure - February 20, 2015