Word: beranbaum
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Rose Levy Beranbaum knows from baking. The author of the million-copies-sold The Cake Bible spends most days thinking about what to do with flour, butter and sugar. That task became even more satisfying about eight years ago when she discovered a fleet of organic and unrefined sugars that have distinct flavors. "Sugar is no longer just a sweetener," she says of this new class of specialty sugars from exotic locales like Costa Rica and Paraguay. "It's now a flavoring ingredient that brings a whole new spectrum to the artist's palette of taste...
Chefs like Myers and Beranbaum can't hide their enthusiasm for these sweet discoveries. Beranbaum even asserts that the new sugars can help simplify the art of baking because they add spectacular flavor without requiring complex skills. "For me," marvels Beranbaum, "finding these sugars is like being an astronomer who has discovered a new planet or a mathematician who has solved a new theorem." It's that sweet...
...there are plenty of smart shortcuts for the time-pressed breadmaker, says Rose Levy Beranbaum, author of The Bread Bible (Norton, 640 pages) and the host of a new public-television program on baking. Artisanal breads "don't need to be made all in one go," she says. "A lot of people don't realize that bread is actually better if the dough is allowed to sit overnight in the refrigerator and then baked when you come home, or the following day." Beranbaum recommends using a scale for measurement by weight rather than volume, which, she says, will ensure...
...Cake Bible by Rose Levy Beranbaum (Morrow; $25) is not for fair-weather bakers but an exhaustive scripture on lavish baking. If the recipes are brilliantly explicit, it is because Beranbaum has spent years teaching, and knows where amateurs usually go wrong. Basic cakes and fillings are included, along with how-to's on decoration. Among her creations are cakes that look like pinecones, forests and dotted Swiss cascades. There are even a few low- cholesterol recipes...
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