Cookbookmaniac
  • American Recipes
    Red Velvet Cake – Irresistable charm
    Recipe taken from Rose's Heavenly Cakes by Rose Levy Beranbaum 3 (90g) large egg whites 2 tablespoons red food colouring 1 1/2 teaspoons pure vanilla extract 2 cups (200g) cake flour or plain flour 1 cup (200g) caster sugar 3 teaspoons baking powder 1 teaspoon unsweetened cocoa powder 1/2 teaspoon salt 1/4 cup canola oil 4 tablespoons (57g) unsalted butter 1/2 cup buttermilk Special Equipment One 9 by 2-inch heart-shape or round cake pan (8 to 8²⁄³ cups), encircled with a cake strip, bottom coated with shortening, topped with parchment cut to shape, then coated with baking spray with flour Preheat the Oven Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 350°F/175°C. Mix the Liquid Ingredients In a medium bowl, whisk the egg whites, red food color, and vanilla just until lightly combined. (Caution: Be careful with the red food color: it stains effectively, but also unmercifully.) Mix the Dry Ingredients In a medium bowl, whisk together the flour, sugar, baking powder, cocoa, and salt. Make the Batter In the bowl of a stand mixer fitted with the flat beater, mix the oil and butter on medium speed for 1 minute. It will not be completely smooth. Add the flour mixture and buttermilk. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl. Starting on medium-low speed, gradually add…
  • Rose’s Heavenly Cakes by Rose Levy Beranbaum
    American Recipes
    Rose’s Heavenly Cakes by Rose Levy Beranbaum
    If you own The Cake Bible and have used and appreciated it. You must get Rose's Heavenly Cakes. And if you don't own any of these books and you love baking cakes and you want to learn to be creative with them, then get both the books. These are the best recipes that I have come across. Rose pays so much attention to technique and measurements to make the cakes very tasty, the crumb fine and the cake supersoft. Each cake that i have made either from The Cake Bible or Heavenly Cakes have turned out so delicious and delicate, if it weren't for my poor decorating skills then it would seem like it came straight from a professional bakery. I gave a huge sigh of relief when the second book was released in the US exactly one month before my sisters birthday. I really wanted to make a red velvet cake and was looking at other cookbooks because The Cake Bible didn't have one. When i saw that Rose had included her own version of the recipe in the second book i knew that her one would be the best. To no ones surprise the cake was a resounding success. Thank heavens for Rose Levy Beranbaum. ps. She has a pretty cool blog too! www.realbakingwithrose.com https://www.youtube.com/watch?v=NZUWdhncD_Y
  • Australian Recipes
    Bill’s Sydney Foods by Bill Granger
    What's in a cover? How much does a cover cause you to buy the book? Well... Bill's Sydney Food was released previously with a -blah- cover. I don't recall ever leafing through it. Hmmm, nup, never. But when i was looking at the New Release section in the bookstore i saw a sleek black book with Bill's Sydney Food scrawled on it like a chalkboard menu. Oooooh! I picked it up and it was only the slip case to the actual cookbook. Oooooh! I let the book slide out from the case and the cover was very chic photos of Sydney and Bill's Cafe. The smell of a newly printed book sends shivers down my spine. The photos (throughout the book) are wonderful depictions of a lazy sunday breakfast near the beach. The book is divided into Breakfast, Lunch and Dinner. Each chapter is introduced with a chalkboard-like menu. All the recipes are accompanied with bright, well photographed pictures. It does really contain 'the best scrambled eggs in the world'. These are light, tasty, healthy meals designed to be made fast. The ingredients lists aren't long and the instructions are straight forward. I love Sydney and this reaffirms my love for it. The following preview is the previous version of Bill's Sydney Food published 2000 GBS_insertPreviewButtonPopup('ISBN:0864119917');