Rose Levy Beranbaum Rose is a luminary in the field of food writing. She has a BS and MA in food studies from NYU. Her 13 cookbooks include: The Cake Bible, inducted into IACP Culinary Classics (57 printings), and Rose's Heavenly Cakes — both winners of IACP book of the year. She is a three time James Beard Award winner. Her work has crossed the boundary between the home and professional baker. The Cake Bible, now in its 60th printing, is being revised for its 35th anniversary.Rose had a column for the LA Time Syndicate for 7 years and has written for many major food publications, including The New York Times, Food & Wine, and Bon Appétit. As a contributing editor to Food Arts Magazine, her "Rose's Sugar Bible" won the Jacob's Creek World Food Award for Best Food article. About Food & Wine Food & Wine, a Dotdash Meredith Brand, is an award-winning online resource for anyone passionate about the culinary world. With rigorously tested recipes and the most trusted restaurant, drinks, culinary travel and home coverage, we inspire and empower people everywhere to discover, create, and devour the best in food and wine. Learn more about us and our editorial process.