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The Rosie's Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book, by Judy Rosenberg
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About the Author
Judy Rosenberg opened the first Rosie’s Bakery in Cambridge, Massachusetts, in 1974. The bakery now has three locations throughout the greater Boston area. Judy lives in Newton, Massachusetts.
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Product details
Paperback: 368 pages
Publisher: Workman Publishing Company; 38093rd edition (November 24, 2011)
Language: English
ISBN-10: 0761154078
ISBN-13: 978-0761154075
Product Dimensions:
7.8 x 1.1 x 9.1 inches
Shipping Weight: 1.8 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
116 customer reviews
Amazon Best Sellers Rank:
#318,156 in Books (See Top 100 in Books)
For those who have complained in the comments that the recipes are too involved, I'm a little shocked. Yes, there are several steps but no more than an average America's Test Kitchen recipe. And the results you get are definitely worth it. The sugar cookies are the first nice crisp recipe I've tried. The gingerbread cookies were a huge hit. Actually almost everything I've tried has been a huge hit. I need to space out how often I try new recipes but even though it's all-butter, cream-filled and sugar-packed I feel better knowing exactly what goes into my recipe than ordering sweets out. And I get to lick the bowl this way. :)
I've enjoyed everything I've made so far, but for 2/3 of the recipes I've made so far what I got was not what I was expecting and I think that's largely due to a lack of pictures. For example, I just now made the butter-glazed nutmeg mounds. I was expecting small cookies because the dough was measured out in single tablespoons, but they poofed up to be average sized cookies (but really cakey texture, and a bit of an unexpected savory cheese taste? I think I like them but I haven't decided). Similarly, when I made the honeypots, for some reason I expected the base to be fluffier and for the honey topping to soak into it more, but the base was actually more like the crust of a tart and the topping was like walnuts glued together and to the base with honey. Maybe if I was a more experienced baker I could just look at the recipe and envision what I was gonna get, but I'm not at that level yet.Also, it uses a lot of equipment. I don't think there's been a recipe so far where I haven't had to make some adaptation due to not having something (and side note- halving the recipes is difficult. I have bad self-control when it comes to dessert so sometimes I want to make less in the first place.). Granted, I haven't been accumulating kitchen supplies very long- I've only had my own kitchen for about three years. But I think that if I did have all the equipment it wouldn't fit in my apartment.There are some flavors that are surprisingly lacking in this book. Like, there are only one or two recipes that involve caramel. I don't think there's any mint. The primary flavors used are chocolate and butter- so many different types of chocolate cakes and brownies that it's redundant, multiple kinds of butter bars. There's also a lot of coffee, lemon, nuts, various fruits, spices. There are lots of basics too. Can't complain about the sheer quantity of recipes.The table of contents does not list individual recipes, which is frustrating.I'm glad I got this. I have lots of recipes bookmarked with the intention of making them later. If you don't want to put much effort into baking or if you care a lot about knowing what exactly you're going to get at the end of the baking process, this might not be for you.
I love this baking book. I bought it years ago as a gag gift for someone on a low-fat diet simply because of the title. As I reviewed the recipes, there were so many really wonderful sounding items that I had to get myself a copy. I have made many of the recipes but Soho Globs are still my favorites. Having a digital copy allows me to pull up a recipe if I am not at home to either show others or make a list for the grocery store.
I have not made any of the recipes yet, but I did read the book cover to cover. I am an experienced cook and baker and I still learned a lot from Rosenberg's book. She gives very detailed descriptions regarding techniques, storage, etc and includes many helpful tips. Now, I look forward to creating some of the recipes!
I have had her 1st book since it was published in 1991 and now I have it's awesome revision with tons of new recipes! It is the only baking book I ever use. It is also the only cookbook that I own without beautiful picture, but her descriptions are so good you can almost taste them!
If you're going to have dessert, then have dessert. That said, why try to bake diet fudge cake? Ironically, these aren't actually the heaviest recipes I've read for desserts - the sour cream fudge layer cake (0kay I slipped in fat free sour cream with no harm!) is actually quite reasonable in the calorie department and fabulous. Oh, who am I kidding? This is no diet book, simply one of the very best baking books with foolproof recipes, explicit instructions, a friendly tone, and enough variety to please all. I recommend it as a classic for perfect baked goods. It has a place of honor on my shelf. Cookies, cakes, frostings...simply the best. Everyone will think you had a friendly grandma who taught you everything.
One of the best baking books I own and I own a lot of them. This baking book will make you want to get into the kitchen and rattle some pots and pans. Deliciousness is just waiting for you.
This is my all time best cookie book. I have had my copy since 2004 and it is well loved and dog-eared. I have also written when I first tried an recipe and which of my grandchildren was involved in making them. It is diary of Grams cookies! I have now given it to a daughter who loves my cookies so wanted her own copy. Such fun!
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