Rose Levy Beranbaum Celebrates THE CAKE BIBLE - B&N - Philadelphia

Join on Wednesday, November 13th at 6pm for a discussion and signing of with authors and Woody Wolston in conversation with .

The legendary IACP Culinary Classic The Cake Bible—found in the kitchen of every serious baker and beloved for decades—with classic recipes thoroughly updated and including about 30% new recipes and methods and the latest ingredient and equipment information.

We ask that all attendees register for a ticket through Eventbrite, and purchase their copy of the book at the Barnes and Noble Philadelphia location.

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For Seated Tickets: Limited quantity is available and will be provided on a first-come, first-served basis. Purchase of a ticket guarantees entrance to the event for the discussion and signing. However, this ticket may not necessarily guarantee a seat at the event, as later arrivals may be placed in a line behind the seated audience.

For Standing Room-Only Tickets: Limited quantity is available and will be provided on a first-come, first-served basis. Purchase of a ticket guarantees entrance to the event for the discussion and signing. Ticket holders will be granted a standing view from behind the seated audience -- some views may be more limited/obstructed than others.

• Please arrive on time according to your ticket in order to secure your seat in the event space. Late arrivals may only have access to standing room and may not have the opportunity to enter the event space.
• The exact time at which the event ends will be determined on the day. To avoid disappointment, we strongly advise you to arrive on time for the event.

• All event guidelines are subject to change.

• If you have any additional questions, please can call the store directly at: (267) 234-9790.

• Barnes & Noble may cancel this event at any time with or without notice to the ticket holders.

Please note that Eventbrite is the only authorized dealer for this event.

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The original Cake Bible is a guiding light in the world’s baking literature, with Rose Levy Beranbaum’s deep knowledge and respect for craft to be found on every page. It’s for home and professional bakers who want to make glorious, technically perfect cakes and understand why the ingredients in cakes work the way they do.

The book was hugely influential from the moment it first came out in 1988, selling hundreds of thousands of copies and going through sixty printings. It introduced the reverse creaming method, incorporating flour and butter first instead of butter and sugar. This makes mixing faster and easier, helps cakes rise more evenly, and results in a finer and more tender cake texture. And it’s among the first United States cookbooks to offer measurements in weights, highlighting the superiority of the metric system, which has become the gold standard in baking books.

But a lot has changed in thirty-five years—and The Cake Bible has changed with it! This striking new edition—with new photographs in an expanded section—contains recipes for classic and innovative cakes and complementary adornments of all types, instructions for making stunning decorations, and flavor variations for every craving and occasion, with foundational recipes like All-Occasion Downy Yellow Butter Cake and Angel Food Cake and showstoppers like the Strawberry Maria, which brings together Génoise au Chocolat, Grand Marnier-flavored syrup, and Strawberry Cloud Cream. Rose also provides instructions for baking for special occasions, such as weddings, with recipes to serve 150 people as well as formulas to scale the recipes for any number of desired servings.

For thirty-five years, Rose has been tweaking and reworking her methods based on reader feedback and constant conversations with other bakers and food and equipment professionals. Rose’s fans, professional and amateur alike, will love this perfect distillation of her decades of experience and the pure joy of creation.

Rose Levy Beranbaum is an internationally known food and baking expert whose books have been translated into Chinese, Czech, Russian, and Spanish. She has been called the “diva of desserts,” “the most meticulous cook who ever lived,” and a “legendary baker.” She has published thirteen books, many of them award winners, including The Cake Bible (IACP’s Cookbook of the Year and an IACP Cookbook Hall of Fame book and Rose’s Heavenly Cakes (IACP’s Cookbook of the Year). Rose has mentored many aspiring bakers, has written for all the major food magazines, and had a long-running PBS Show called Baking Magic with Rose. She is also a designer of equipment for baking and cooking. Her popular blog, Real Baking with Rose, has created an international community of bakers. She lives in New Jersey with her husband and partner Woody Wolston.

An email to Rose's website in 2003, to ask some questions from The Cake Bible, became a journey's beginning of many email discussions and recipe testing from his Minneapolis home to his becoming Rose's first-time assistant for testing and writing Rose's Heavenly Cakes and, in 2019 her husband. With the production of The Baking Bible, Woody moved east to be able to work and write side by side with Rose. After collaborating with Rose on five of her books, Woody insisted that it was time to revise The Cake Bible.Along with baking and writing, Woody enjoys landscaping their wooded yard, playing bridge, and practicing t’ai chi. Woody graduated from Hamline University in St. Paul, Minnesota in 1977.

Fran Costigan, chef, cookbook author and director of Vegan Baking and Pastry at Rouxbe cooking school, is internationally renowned as the authority on vegan desserts. Professionally trained, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching 25 years ago. Fran’s vegan desserts are appropriate for everyone who loves dessert, whether or not dietary restrictions are an issue. The 90 day Essential Vegan Desserts Course that Fran developed and leads at Rouxbe, the world’s leading online cooking school. Fran’s cookbook, Vegan Chocolate Dessert: Unapologetically Luscious and Decadent Dairy-Free Desserts, is available in German, French and Italian editions, and follows the classic, More Great Good Dairy Free Desserts Naturally.

You can find Fran sharing her passion across North America and Europe, at schools, conferences, festivals, and corporations such as Google, at resorts and on cruise ships too. A professional member of the International Association of Culinary Professionals, Les Dames d’Escoffier, is a proud to be an advisory board member of the New York Coalition for Healthy School Foods, Main Street Vegan Academy, and is very happy living in Philadelphia. For more information, visit www.francostigan.com

Follow @GoodCakesFran on Twitter, Instagram, Pinterest Fran Costigan Vegan Pastry Chef on Facebook.

Host or Publisher Barnes & Noble - Philadelphia