--- product_id: 69942109 title: "Rose's Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos" price: "837 DH" currency: MAD in_stock: false reviews_count: 8 url: https://www.desertcart.ma/products/69942109-roses-baking-basics-100-essential-recipes-with-more-than-600 store_origin: MA region: Morocco --- # Rose's Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos **Price:** 837 DH **Availability:** ❌ Out of Stock ## Quick Answers - **What is this?** Rose's Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos - **How much does it cost?** 837 DH with free shipping - **Is it available?** Currently out of stock - **Where can I buy it?** [www.desertcart.ma](https://www.desertcart.ma/products/69942109-roses-baking-basics-100-essential-recipes-with-more-than-600) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description Rose's Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos [Beranbaum, Rose Levy, Septimus, Matthew] on desertcart.com. *FREE* shipping on qualifying offers. Rose's Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos Review: Rose’s Baking Basics: The Ultimate Guide to Perfect Baking Chef Rebecca Raffle’s Review - Rose’s Baking Basics by Rose Levy Beranbaum! A Must-Have for Every Baker As a chef and food science educator, I’ve read dozens of baking books, but Rose’s Baking Basics is one of the most indispensable guides I’ve ever come across. Rose Levy Beranbaum is a legend in the world of baking, and this book proves why. She breaks down baking like a scientist, yet teaches like a best friend. Why This Book Stands Out Baking is science, and no one explains the “why” behind baking techniques better than Rose Levy Beranbaum. With over 600 step-by-step photos, this book isn’t just a collection of recipes. It’s a visual masterclass in precision baking. What I love most is that this book doesn’t just tell you what to do, but why each step matters. Why does butter temperature affect cookie texture? Why do cakes rise differently based on mixing techniques? Rose answers all these questions and more. Game-Changing Lessons for Every Baker ✅ Step-by-Step Visuals – Perfect for beginners, but also an incredible refresher for experienced bakers. ✅ Precise Techniques – Learn how small adjustments in flour, fat, and temperature create major differences in texture. ✅ The Science Behind Baking – As someone who studies food chemistry, I love how Rose explains why baking works the way it does. ✅ Foolproof Recipes – Her formulas for cakes, cookies, and bread are tested to perfection. Who Should Buy This Book? Whether you’re a beginner baker, an aspiring pastry chef, or someone who’s been baking for years but wants to level up their skills, this book is essential. As a chef, I use Rose’s Baking Basics as a go-to reference for perfecting recipes, troubleshooting issues, and teaching baking science to my students. Final Thoughts: The Best Baking Book for Mastering Fundamentals Rose Levy Beranbaum has done it again. This book belongs in every serious baker’s kitchen. If you’ve ever struggled with soggy pie crusts, dry cakes, or cookies that spread too much, this is the book that will fix it. ⭐ 5 out of 5 stars! A must-read for anyone who loves baking! - Chef Rebecca Raffle Review: Not just a book of recipes, but more - This is exactly what I was hoping for. First off, the physical quality of the book is excellent. It lays flat and has good quality thick pages. I know this sounds like a minor thing, but for a cookbook that will be opened and closed, and laid out on the counter, and flipped thorough...it's important. It also has an attached ribbon bookmark, which also is a good touch. Content-wise, it's exactly what I was looking for. Detailed instructions for pastry basics, like pate a choux, pastry cream, etc. Tons of pictures for the various steps, and pages of troubleshooting, i.e., if this goes wrong, then it was probably because... The recipes are given in both volume and mass, which is good. I know it's better to bake by mass, but sometimes volume is just easier. And the recipes are extremely precise (Who would give a measurement of 1/2 cup minus 3/4 tsp?...or something like that...can't remember it exactly). It also gives options (using the food processor versus doing by hand). It clearly explains upfront what you should do ahead of time (mise en place) and what equipment will be needed. The only thing that is not perfect, is that because it's soooo detailed, sometimes it takes a while to find your place in a recipe and see what's next on the fly...even if you read it ahead of time. But that's just the way it is when you have that level of detail. I'm kind of a Food Network junkie, so it's nice to see all these pastries they talk about clearly explained. I would say it's a very good teaching book, but would still be of value for more experienced bakers. (So far I've made 3 recipes...all very good). Very, very pleased with this purchase. ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #890,162 in Books ( See Top 100 in Books ) #399 in Cookie Baking (Books) #555 in Cake Baking (Books) #850 in Bread Baking (Books) | | Customer Reviews | 4.7 out of 5 stars 506 Reviews | ## Images ![Rose's Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos - Image 1](https://m.media-amazon.com/images/I/71Wf41YAa2L.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ Rose’s Baking Basics: The Ultimate Guide to Perfect Baking Chef Rebecca Raffle’s Review *by R***E on February 22, 2025* Rose’s Baking Basics by Rose Levy Beranbaum! A Must-Have for Every Baker As a chef and food science educator, I’ve read dozens of baking books, but Rose’s Baking Basics is one of the most indispensable guides I’ve ever come across. Rose Levy Beranbaum is a legend in the world of baking, and this book proves why. She breaks down baking like a scientist, yet teaches like a best friend. Why This Book Stands Out Baking is science, and no one explains the “why” behind baking techniques better than Rose Levy Beranbaum. With over 600 step-by-step photos, this book isn’t just a collection of recipes. It’s a visual masterclass in precision baking. What I love most is that this book doesn’t just tell you what to do, but why each step matters. Why does butter temperature affect cookie texture? Why do cakes rise differently based on mixing techniques? Rose answers all these questions and more. Game-Changing Lessons for Every Baker ✅ Step-by-Step Visuals – Perfect for beginners, but also an incredible refresher for experienced bakers. ✅ Precise Techniques – Learn how small adjustments in flour, fat, and temperature create major differences in texture. ✅ The Science Behind Baking – As someone who studies food chemistry, I love how Rose explains why baking works the way it does. ✅ Foolproof Recipes – Her formulas for cakes, cookies, and bread are tested to perfection. Who Should Buy This Book? Whether you’re a beginner baker, an aspiring pastry chef, or someone who’s been baking for years but wants to level up their skills, this book is essential. As a chef, I use Rose’s Baking Basics as a go-to reference for perfecting recipes, troubleshooting issues, and teaching baking science to my students. Final Thoughts: The Best Baking Book for Mastering Fundamentals Rose Levy Beranbaum has done it again. This book belongs in every serious baker’s kitchen. If you’ve ever struggled with soggy pie crusts, dry cakes, or cookies that spread too much, this is the book that will fix it. ⭐ 5 out of 5 stars! A must-read for anyone who loves baking! - Chef Rebecca Raffle ### ⭐⭐⭐⭐⭐ Not just a book of recipes, but more *by J***D on February 4, 2019* This is exactly what I was hoping for. First off, the physical quality of the book is excellent. It lays flat and has good quality thick pages. I know this sounds like a minor thing, but for a cookbook that will be opened and closed, and laid out on the counter, and flipped thorough...it's important. It also has an attached ribbon bookmark, which also is a good touch. Content-wise, it's exactly what I was looking for. Detailed instructions for pastry basics, like pate a choux, pastry cream, etc. Tons of pictures for the various steps, and pages of troubleshooting, i.e., if this goes wrong, then it was probably because... The recipes are given in both volume and mass, which is good. I know it's better to bake by mass, but sometimes volume is just easier. And the recipes are extremely precise (Who would give a measurement of 1/2 cup minus 3/4 tsp?...or something like that...can't remember it exactly). It also gives options (using the food processor versus doing by hand). It clearly explains upfront what you should do ahead of time (mise en place) and what equipment will be needed. The only thing that is not perfect, is that because it's soooo detailed, sometimes it takes a while to find your place in a recipe and see what's next on the fly...even if you read it ahead of time. But that's just the way it is when you have that level of detail. I'm kind of a Food Network junkie, so it's nice to see all these pastries they talk about clearly explained. I would say it's a very good teaching book, but would still be of value for more experienced bakers. (So far I've made 3 recipes...all very good). Very, very pleased with this purchase. ### ⭐⭐⭐⭐⭐ Delightful *by B***Y on September 26, 2018* I've been following Rose for about 6 years and I even have a tag for her on my blog so yes i have to consider myself a hugh fan. I think its fair giving that backstory before I get on to the review. Her book Rose's heavenly cakes were my very first digital cakebible and whenever someone asks for a cake that isnt red velvet or poundcake that book is where I start looking for inspiration. This book on the other hand is not about baking the most difficult cake with the weirdest pronounced name or where each cake has milelong ingredientlist followed by 2-3 pages on how to cut the basil the right way before you boil it 10 secs in carbonated water - this book is all about the basics and how to. Even if you have baked your entire life there is always some new tricks you can learn and this book has a lot of them. The recipes are - as always with Rose - well written, easy to follow and filled with good pictures with instructions and when you think the recipe is over and you turn the page to the next she gives you variations on how to make it, for example change a single pie to 8 smaller ones and what to use and timers and temperatures. Brilliant. It might seem like a small thing but for a lot of people this should come handy. The index is sorted as it should, all cookies with cookies not by holidays or ingredients or the worst example ive seen which was sorted after seasons. Another winner for me as a non-american is that everything is listed with both american meassurements and grams, no need to convert, its already there. If you feel insecure about baking this is the book for you also if any person out there wanna start baking with little to no experience this is the book I would buy. There are a lot of "how to" books out there and internet has even more info and guides if you are into that sort of things but this book has it all in an easy written and pics not to mention a great collection of cookies, cakes and pastries. 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