Rosie's Bakery: All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking
An unrepentant chocolate-lover who turned the quest for the perfect brownie into a nationally acclaimed bakery, Judy Rosenberg now shares the taste, the expertise, and the nearly two decades of kitchen wisdom behind her Rosie's Bakery.
The variety of desserts is dazzling. Spectacular cakes for birthdays and other celebrations. Cookies, from delicate Oatmeal Lace to the dense, dark chewy Soho Glob. Brownies to be cut two ways: as elegant bars for the dinner party, and really big for every other occasion. Plus pies, tarts, and the ultimate comfort food - puddings and custards redolent of childhood.
But first Judy Rosenberg's goal is to demystify baking. Here the foundation is not eggs, flour, and chocolate but plain old common sense - an ingredient too often missing in the rarefied world of professional bakers. She teaches readers Rosie's Five Steps to Carefree Baking, a simple path to preventing surprises, avoiding mistakes, and banishing chaos from the kitchen. She helps you stock a pantry so that "I think I'll whip up a little chocolate something tonight" is an entirely feasible thought.
Then comes the techniques and tricks: how to mix a batter for a sponge cake as opposed to a pound cake, and the right way to pour reach into the pan; how to prevent a filled cookie dough from melting on the baking sheet; how to crisp up shortbread once it's lost its crunch; how to mix and roll out end-of-anxiety pie crusts. Throughout "Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book" is a lively, reliable, information-packed guide on how to mix, bake, decorate, serve and store every kind of baked good.
Which means that now you can eat your Rosie's and make it, too.