Katharine Hepburn’s Brownies

I come from a long line of movie buffs. I mean hard core movie lovers from way back. I went to the movies every Sunday with my Aunt Marge all the years starting from about age 6 growing up in northern New Jersey. My aunt had all the old Dell Publishing Modern Screen and Photoplay movie magazines form the 1930s on up, as well as books written by the movie stars about their lives.

Read More »

Gorgeous Bundt Cakes- Cranberry Orange Pound Cake

Ever since its debut in the 1950s, the bundt cake pan has become de rigeur in every baker’s equipment stable. Originally a whimsical alternate to the smooth angel food cake tube pan, the bundt mold with its fetching large-lobed flute design transforms a simple tube cake into a gourmet gateaux by visuals alone.

Read More »

Bernard Clayton, Breadmaker, 1916-2011

In each genre of cooking, there are the celebrities, the ones who are well known by being on TV, and then there are the insider pros, the ones who the food world recognize but often are not more widely known. If you are a serious home bread baker, you know Bernard Clayton’s recipes.

Read More »

French Mousseline Buttercream

I can tell I am getting wound up about the upcoming royal wedding when I have buttercream on my mind. Mousseline Buttercream are two sweet words that slide off the tongue. Also called a French buttercream or Swiss buttercream, leave it to the French to find a way to make one of the richest, most luxurious frosting preparations in all of pastrydom. How do they do that?

Read More »

Beth Bytes/Sujata’s Curried Chicken Wings

There is some hot news this week. My personal website, bethhensperger.com is launched and ready for visitors! The website is a composite of my publishing history with four publishers and a catalog of all my books from the last 25 years, while at the same time being a companion to the more active weekly blog here at Harvard Common Press’s notyourmotherscookbooks.com.

I spent time remembering and writing about what each book meant to me and quips from when I was writing it. There are two free recipes from each book (we all love free treats). There is a marketplace where I am letting you in on my favorite equipment, the real deal, not advertising…

Read More »

And You Too Can Become Julia Child

If you circulate in the food world, from chef to culinary student to gourmand diner, you would know the name of Julia Child. Her speaking voice is unique and immediately able to be recognized no matter where you would hear it. Now with writer/director Nora Ephron’s movie of Julie and Julia, there is tons of buzz on not only Julia Child as a persona celebrite, but the advent of her celebrity with the story of how she wrote Mastering the Art of French Cooking during the 1950s in France. A zillion more people, including those who would never brandish a whisk, will know about her too.

Read More »

Beth Hensperger

Beth Hensperger’s career as a prolific food writer and educator began when she was named guest cooking instructor for the March 1985 issue of Bon Appétit. She has gone on to author more than twenty cookbooks, including the best-selling Not Your Mother’s® series.

Read More »