Rose Levy Beranbaum The Baking Bible

Last updated date: December 28, 2022

DWYM Score

8.7

Rose Levy Beranbaum The Baking Bible

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We looked at the top Baking Cookbooks and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Baking Cookbook you should buy.

Update as December 28, 2022:
Checkout The Best Baking Cookbook for a detailed review of all the top baking cookbooks.

Overall Take

From an award-winning cookbook author, this book is an extensive guide to cooking all types of baked goods. Recipes include everything from cakes to pastries to breads, with the chef providing expert tips along the way. The recipes even include tips for storage to extend the life of your baked goods.


In our analysis of 40 expert reviews, the Rose Levy Beranbaum The Baking Bible placed 4th when we looked at the top 10 products in the category. For the full ranking, see below.

From The Manufacturer

The latest and most comprehensive baking book yet from best-selling author and “diva of desserts” Rose Levy Beranbaum and winner of the 2015 IACP Cookbook Award for Baking. Legendary baker Rose Levy Beranbaum is back with her most extensive “bible” yet. With all-new recipes for the best cakes, pies, tarts, cookies, candies, pastries, breads, and more, this magnum opus draws from Rose’s passion and expertise in every category of baking. As is to be expected from the woman who’s been called “the most meticulous cook who ever lived,” each sumptuous recipe is truly foolproof—with detail-oriented instructions that eliminate guesswork, “plan-aheads,” ingenious tips, and highlights for success. From simple everyday crowd-pleasers (Coffee Crumb Cake Muffins, Gingersnaps, Gooseberry Crisp) to show-stopping stunners (Chocolate Hazelnut Mousse Tart, Mango Bango Cheesecake, White Christmas Peppermint Cake) to bakery-style pastries developed for the home kitchen (the famous French Kouign Amann), every recipe proves that delicious perfection is within reach for any baker.

Expert Reviews

Expert Summarized Score

8.6
4 expert reviews

User Summarized Score

9.4
2,089 user reviews

What experts liked

I enjoyed thumbing through the book, taking in the pretty photos (most recipes have one) and learned a lot through the “Golden Rules,” “Special Tips,” and “Troubleshooting Sections” at the beginning of each chapter. Following the recipes was easy and the end products were all impressive.
- The Kitchn
Everything you wanted to know to bake breads, cakes, cookies, pies, pastries and candies. And more scientific knowledge about baking and ingredients than you ever thought possible to put into a cookbook.
- Good Reads
Rose has evolved a writing and presentation style that makes each of her bibles easy to follow. A five page recipe is broken into one or two page pieces, one for each of the different elements that are eventually composed into the final dessert. Each piece has its own list of ingredients, preparation steps, and -- most importantly -- storage steps.
- Huff Post
As with all of Rose’s books you will get a graph presentation of the ingredients and have the choice of volume measuring, grams or ounces. The techniques are very thoroughly explained. If you want to know how and why to do something, you will find it here.
- Bakepedia

What experts didn't like

Very few recipes in this book called to me. Most are extremely specific and seem more special-occasion than everyday, which means they have obscure or expensive ingredients.
- Good Reads

An Overview On Baking Cookbooks

Baking is a science, particularly when you’re dealing with sensitive foods like breads. In recent years, researchers have even worked to better understand how dough rises and deforms. This helps with finding ingredients and cooking techniques that can make baking easier.

Whether you’re new to baking or trying to level up your skills, a baking cookbook can be a big help. There are options available to beginners, as well as more advanced cookbooks with recipes for those with significant experience with a rolling pin. Whatever your level, though, a cookbook with step-by-step instructions and full-color photos can be a big help.

First, you’ll need to invest in the right products. Baking sheets, mixers and, of course, a good oven will help cover all the basics. You’ll also need some parchment paper, waxed paper and oven mitts. A good apron can help protect your clothing from stray bits of flour and dough while you work.

One thing to keep in mind when you’re learning to bake is that every failure is an opportunity to learn. If your dough doesn’t rise or the consistency is slightly off, make a note of what you can do differently next time and do just that. If you’re baking from a cookbook, insert a sticky note or slip of paper detailing how the recipe turned out and what you think you should try differently next time.

Before any cooking session, it’s important to double check and make sure you have all the ingredients. An entire recipe can be derailed because of one missing ingredient. You’ll also need to check all the pots and pans you’ll need to make your baked goods. Over time, you’ll purchase enough items that your kitchen will be well stocked and prepared for all your baking attempts.

The Baking Cookbook Buying Guide

  • Baked goods don’t just include breads and cookies. You can make cookie bars, brownies, blondies, cakes, pies and pretzels. You might want to start with easier baked items like chocolate chip cookies and gradually work your way toward more complicated recipes that require letting the dough rise.
  • A cookbook doesn’t have to limit itself to recipes. Some even build in cooking tips and techniques to help you learn as you try out new creations.
  • The youngest members in your family can join in on the fun, too. There are cookbooks for kids. All you’ll need to do is find a way for your children to be able to comfortably work, perhaps on a shorter table. This can instill skills that will stick with them for a lifetime.
  • Outdoor temperatures can affect how some baked goods turn out. Warm, rainy weather can be particularly concerning when cooking with dry ingredients. The humidity in the surrounding air can soak into products like flour and cause clumping. Cakes might deflate when air pressure is too low. Strategically adding ingredients and adjusting cooking techniques can help compensate for these issues.
  • When measuring dry ingredients, use cups and spoons. Liquid ingredients should be measured using a clear liquid measuring cup specifically designed for that purpose.
  • It can be tempting to switch up the order of adding ingredients, but some recipes are specifically designed for items to be added in a certain order. Try to follow the order of ingredients faithfully.
  • As you get more comfortable baking, you can start to experiment. You might substitute or add ingredients to a recipe from your favorite cookbook or lessen the cooking time to make a baked good chewier or softer.
  • Ovens can vary in temperature. Pay attention to how your baked goods do compared to what the recipe seems to expect. Over time, you’ll start to learn your oven’s heat variances and adjust all your recipes accordingly.