---
product_id: 69942109
title: "Rose's Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos"
brand: "rose levy beranbaummatthew septimus"
price: "€ 56.77"
currency: EUR
in_stock: true
reviews_count: 11
url: https://www.desertcart.pt/products/69942109-roses-baking-basics-100-essential-recipes-with-more-than-600
store_origin: PT
region: Portugal
---

# Rose's Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos

**Brand:** rose levy beranbaummatthew septimus
**Price:** € 56.77
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Rose's Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos by rose levy beranbaummatthew septimus
- **How much does it cost?** € 56.77 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.pt](https://www.desertcart.pt/products/69942109-roses-baking-basics-100-essential-recipes-with-more-than-600)

## Best For

- rose levy beranbaummatthew septimus enthusiasts

## Why This Product

- Trusted rose levy beranbaummatthew septimus brand quality
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## Description

Full description not available

## 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

### ⭐⭐⭐⭐⭐ 







  
  
    Delightful
  

*by B***Y on Reviewed in the United States 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. Dont miss out.

### ⭐ 







  
  
    Recipes calling for “3/4” or “1/2” egg with no instruction how to best do that
  

*by B***R on Reviewed in the United States on September 30, 2018*

someone please guide me to the area of this “Baking Basics” book where Rose has given detailed I nstructions on how to prep a whole egg before portioning out “1/2” of an egg or “3/4” of an egg for some of the recipes in this book!  Surely I am missing where this important bit of accurate baking information/instruction is printed.  Do I swirl the yolk and white with a fork and expect it to be properly combined then measure, or do I risk incorporating a little air by gently whisking the egg which better combines the yolk with the white?  I would really like to know exactly what Rose recommends.  Guess I will just skip all those recipes calling for part of a whole egg. UGH!

### ⭐⭐⭐⭐⭐ 







  
  
    Not just a book of recipes, but more
  

*by J***D on Reviewed in the United States 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.

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*Product available on Desertcart Portugal*
*Store origin: PT*
*Last updated: 2026-03-20*