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The Cake Bible Hardcover – September 20, 1988
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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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Top Customer Reviews
I've learned many good and impresive things the average cook admires when they come to my dining table. The best is the caramel cage; I make caramel cages for many uses; to hold fresh fruits, as a stand for a ball of cheese or freshly whipped flavored butter, as a garnish for a main entre, etc. I've made star shaped caramel cages, squares, buckets, cilinders, you name it. All it needs is sugar and water and aluminum foil, and those are present in any kitchen.
The triple chocolate cake is the best chocolate cake you can desire. Rose is correct when she says, this is a triple orgasm, or a triple pressence of chocolate in its best representation; You bite into a moist-airy-grainy-spongy chocolate genoise cake that is layered with silky creamy chocolate ganache and then all covered with hard chocolate praline sheets. She chosed with exactitude the addition of Frangelico liquor and hazelnut praline. Let me tell you, making chocolate genoise cake is delicate and requires a large mixing bowls, this is a chocolate cake without baking powder so the resulting flavor is pure chocolate without the chemical disflavors that baking powder adds when it reacts against chocolate. You can't show off how you make your chocolate genoise, you can't have your dog or distracting family members in the kitchen when you are folding the yolk mixture into the egg white mixture. Yes, indeed out of 10 times making it, 3 times the genoise cake became flat, my fault.
The mouseline butter cream is a master thesis on its own. I am glad somebody mentioned it in the reviews. It is an act of acrobatics and chemistry, plus a touch of magic. It is hard to believe and explain that a mix of egg whites, water, and sugar can blend with soft butter. It is hard to believe Rose when she says to not be alarmed that the mix will initially look like a puddle of unmixable butter floating like oil on water, and that your end result is the best bodied butter cream you can have (if you follow all her rules, yes RULES and not RECOMENDATIONS). You end up with a silky buttercream, that is light, not so sweet, not so greasy, and not so heavy, that will stand at room temperature for days or that will not loose its shape or body even after abusing it with food coloring or making extravagant cake pipings. And absolutelly, the addition of 3 oz of sweet liquor of your choice is a MUST. 3 oz is 3 shots of liquor, quite a lot. Before adding the sweet liquor, the mouseline butter cream tastes not so good (buttery and not so sweet) and in fact, the body is even better and silkier after adding the 3 oz of liquor. I am sure, if you choose not to add liquor, try find out how much sugar are in 3 oz of sweet liquor and how much water (less the alcohol evaporation), and you might be able to substitute by increasing the amount of sugar and water in the egg white mix. I do have one recomendation: if you are using the recipe Rose wrote with the liquor, make your butter cream 3 to 5 days before you use the buttercream, or frost your cake 12 to 24 hours. This will allow time for the alcohol to dissapear. Hey, and what is wrong to not use egg yolks in buttercream? It is healthier and you end up with the purest white possible butter cream.
The same goes with all her recipes that call for adding syrup with liquor. She makes it a rule if you are baking before than 1 day in advance, then add liquor.
In conclusion this is NOT a book for beginners or cooks that want to start baking. This is a book for the baker or for the cook the loves to read cookbooks. I indeed have ALL of Rose's books, and all share my same reviews: The Pastry Bible, The Bread Bible, Rose's Celebrations, etc.
Rose is unique and her writing style is product of her own research.