The Cake Bible

"If you ever bake a cake, this book will become your partner in the kitchen."-- from the foreword by Maida HeatterThis is the classic cake cookbook that enables anyone to make delicious, exquisite cakes. As a writer for food magazines, women's magazines, and newspapers, includingThe 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 timeMake the most fabulous chocolate cake you ever imagined with just three ingredientsFind recipes for every major type of cake, from pancakes to four-tiered wedding cakesMake cakes with less sugar but maximum flavor and textureMake many low- to no- cholesterol, low-saturated-fat recipesAmazon.com ReviewRose 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. InThe 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 pickedThe Cake Bible as their cookbook of the year for 1988--this book has something to teach bakers at every level.From Library JournalBeranbaum, 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. JSCopyright 1988 Reed Business Information, Inc.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." -- Amazon.comFrom the AuthorTom Anderson recently reviewed my book in a most interesting and unusual way. He used the information I gave about the lecithin in white chocolate to improve other cakes that don't contain white chocolate by adding the lecithin! This is very imaginative and I certainly plan to try it myself! (Note: use fresh lecithin--it turns rancid quickly.) Incidentally I have recently revised the ingredient and equipment sections of the book. Look for a