The Cake Bible

The Cake Bible
Price: $35.00 USD

"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.

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

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.
Author: Rose Levy Beranbaum
Publisher: William Morrow Cookbooks
Customer Reviews
  • A Source for Great Recipes
    I personally love this book. I realized that I had too many cake books that were mainly for decorating and although they often had recipes there were often underwhelming in taste and quality of texture. <br /> <br />I love Ms. Beranbaum's numerous recipes and how they are given in both weight and volume measurements. It's nice not to have to do the math myself for once to figure out weights. Baking by weight is not only easier it is more accurate-you'll never go back. <br /> <br />I used the Genoise Classique and had lovely results. It was light and wasn't dry at all. Definitely worth your money.
  • Great!!
    This book is wonderful. I've made the All Occasion Yellow Cake twice and it was a hit. The cake just melts in your mouth. I can't wait to try the others.
  • Amazing resource for bakers
    This book is everything it was touted to be. It is the perfect resource for someone wanting to master the art and science of baking cakes. It is well written and the recipes are clear and come out exactly as she notes. It is well worth the price.
  • Kemo's Picks
    This was a no-brainer! After many, many years our old copy simply fell apart from over-use. For serious baking entusiasts it all starts here in "the cake bible." <br /> <br />KLM
  • The ultimate classic
    I received this book as a housewarming gift almost 20 years ago. It was my introduction to baking and I have relied on it ever since. I literally learned how to bake from this book. Don't listen to anyone who tells you the recipes don't work. They absolutely work- but you must follow her detailed instructions. I have made notes in the margins over the years. The pages are all splattered. I wouldn't sell my copy for $200. There are beginner recipes (grand marnier cake)all the way up to professional wedding cakes. I have never tackled one of those but it is fun reading about how they are done. It is not a book you flip open one day when you feel like baking. You can open a magazine for that. Instead, it is a teaching tool. The author encourage you to immerse yourself in the creative art of baking, while never abandoning the precision necessary to achieve perfect results. Even after all these years there is so much more I can learn from this book. I always wanted to tackle fondant, and Levy Berenbaum explains how. If you are interested in baking, don't hesitate-buy the book. If you want to dabble-move on.
Results provided by Amazon