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.

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