The Rosie's Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book

The Rosie's Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book

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by Judy Rosenberg
     
 

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Throw moderation out the window. When you want that real homemade flavor, from-scratch frosted layer cakes, brownies that taste like brownies, and cookies that taste like the ones your grandma used to make, only real ingredients will do: real butter, real cream, real chocolate, and lots of it. That’s how Rosie’s has been baking its award-winning

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Overview

Throw moderation out the window. When you want that real homemade flavor, from-scratch frosted layer cakes, brownies that taste like brownies, and cookies that taste like the ones your grandma used to make, only real ingredients will do: real butter, real cream, real chocolate, and lots of it. That’s how Rosie’s has been baking its award-winning treats for over thirty years, and why the Rosie’s Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book won an IACP/Julia Child Cookbook Award. Now, that book and the follow-up—Rosie’s Bakery Chocolate-Packed, Jam-Filled, Butter-Rich, No-Holds-Barred Cookie Book—are back, updated, revised, and combined into one super recipe collection.

Packed with more than 300 irresistible recipes—more than 40 never before published—from Judy Rosenberg, owner of Rosie’s Bakery, the famous chain of New England bake shops that has won numerous Best of Boston awards, The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book is for holidays, birthdays, pick-me-ups, the cookie jar, bake sales—when only genuine homemade goodness will do.

Fabulous cakes and cupcakes: Lemon Coconut Layer Cake, Velvet Underground Cake, Chocolate Custard Sponge Roll, Sour Cherry Fudge Cake, Coconut Pecan Oatmeal Cake, Maya’s Little Butter Cupcakes, and Coconut Fluff Babycakes. Delectable cookies and bars: Pecan Crunchies, Fresh Ginger Crisps, Dagwoods, Honeypots, Noah Bedoahs. Plus the unspeakably delicious Chocolate Orgasms, and more.

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Editorial Reviews

Publishers Weekly
Those looking for fat-free, gluten-free, sugar-free, or even low-calorie baked goods won’t find it with Rosenberg’s title—an updated and revised version of her two previous, bestselling baking titles, along with 40 new recipes. The owner of the Boston-area Rosie’s Bakery chain makes “no apologies” for the sweet indulgences in this tome, including cakes, cookies, bars, pie, tarts, and puddings. The author’s goal (“to demystify baking through common sense”) and assurance (“if you can count, none of the recipes in this book are beyond you”) makes this an accessible title for new and nervous bakers. Sidebars (with helpful instruction on everything from splitting cake layers to storing cookies), numbered recipe steps, and a primer on ingredients and equipment, as well as informative headnotes, will up anyone’s baking IQ. Bake sale favorites are included, such as Rosie’s award-winning brownies, All-American apple pie, and chocolate cupcakes, as well as unique concoctions like “Nectarine Synergy,” a fruit-filled pie, and “Soho Globs,” a cookie-brownie hybrid. Retro fonts and illustrations make the book visually appealing, but lack of photos—for recipe or ingredients—requires imagination on the reader’s end. (Jan.)

Product Details

ISBN-13:
9780761154075
Publisher:
Workman Publishing Company, Inc.
Publication date:
11/24/2011
Pages:
368
Sales rank:
572,292
Product dimensions:
7.70(w) x 9.10(h) x 1.20(d)

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