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The Cake Bible Hardcover – September 20, 1988

by Rose Levy Beranbaum (Author)

485 customer reviews

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"If you ever bake a cake, this book will become your partner in the kitchen."
-- from the foreword by Maida Heatter

This is the classic cake cookbook that enables anyone to make delicious, exquisite cakes. As a writer for food magazines, women's magazines, and newspapers, including The New York Times, Rose Levy Beranbaum's trademark is her ability to reduce the most complex techniques to easy-to-follow recipes. Rose makes baking a joy. This is the definitive work on cakes by the country's top cake baker. (2017 inductee into the Int'l Assoc. of Culinary Professionals Culinary Classics Hall of Fame)

The Cake Bible shows how to:
Mix a buttery, tender layer cake in under five minutes with perfect results every time
Make the most fabulous chocolate cake you ever imagined with just three ingredients
Find recipes for every major type of cake, from pancakes to four-tiered wedding cakes
Make cakes with less sugar but maximum flavor and texture
Make many low- to no- cholesterol, low-saturated-fat recipes

The Cake Bible

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Editorial Reviews

Amazon.com Review

Rose Levy Beranbaum is a kitchen chemist extraordinaire--this, after all, is the woman who wrote her master's thesis on the effects of sifting on the quality of yellow cake. In The Cake Bible, she explains the science behind types of leavening, the merits (or not) of sifting, melting chocolate, preheating ovens, and more. There are precise and detailed instructions for intricate wedding cakes as well as cakes that can be mixed and in the oven in five minutes. In addition, nutrition information is included with every recipe. Cake scientist Beranbaum doesn't forget the art, either; pencil drawings teach novice bakers how to create a garden full of flowers from royal icing and mushrooms from piped meringue. It's no wonder that the International Association of Culinary Professionals picked The Cake Bible as their cookbook of the year for 1988--this book has something to teach bakers at every level.

From Library Journal

Beranbaum, a talented baker and former owner of a New York cooking school, has produced a definitive work that will excite accomplished cooks and beginners alike. She covers basic, "foolproof" cakes as well as showcase cakes, accompanying these with pages and pages of adornments of all types; her instructions are impressively precise but unintimidating. She also includes lengthy discussions on ingredients and equipment and concludes with a special section on the chemistry of cake baking and on making a professional wedding cakes. An essential purchase. JS
Copyright 1988 Reed Business Information, Inc.

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Product details

Hardcover: 592 pages
Publisher: William Morrow Cookbooks; 8th edition (September 20, 1988)
Language: English
ISBN-10: 0688044026
ISBN-13: 978-0688044022
Product Dimensions: 7 x 1.7 x 10 inches
Shipping Weight: 2.9 pounds (View shipping rates and policies)
Average Customer Review: 485 customer reviews
Amazon Best Sellers Rank: #22,102 in Books (See Top 100 in Books)
- #19 in Books > Cookbooks, Food & Wine > Baking > Cakes
- #42 in Books > Reference > Encyclopedias & Subject Guides > Cooking
- #50 in Books > Cookbooks, Food & Wine > Cooking Education & Reference > Reference

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Customer reviews

485

4.6 out of 5 stars

5 star		74%
4 star		13%
3 star		7%
2 star		2%
1 star		4%

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