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 ...

1 recipe pate brisee, chilled (recipe follows)1 egg, lightly beaten1 cup raspberry jam1 recipe Simple Vanilla Glaze (recipe follows)Heat the oven to 350 degrees.Remove the pate brisee from the ...

Take care not to overwork the pastry dough; keep it cold and resist the temptation to make the finished pastry dough perfectly smooth and homogeneous — when you roll it out it should look a little ...

A simple equation to remember: 3 parts flour; 2 parts fat; and 1 part water. Combine the flour, salt, and butter in a mixing bowl (I like to freeze the butter and use a box grater or wide microplane ...

Line a baking sheet with parchment paper or a nonstick baking mat. Sprinkle work surface with flour. Roll out dough to 12-inch round, about 1/4-inch thick. Transfer dough to prepared baking sheet and ...

1. To make dough with a food processor: Add flour and salt to a processor fitted with a steel blade. Process a few seconds. Add butter. Pulse until it appears crumbly and coarse. Add water a bit at a ...

1. Using a food processor, pulse the flour and salt to mix. 2. Cut butter into small cubes and add to food processor. Pulse until mixture has pea-sized chunks of butter. With food processor running, ...