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The Cake Bible [Hardcover]

Rose Levy Beranbaum (Author)
4.6 out of 5 stars  See all reviews (7 customer reviews)

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Book Description

Publication Date: 1 Oct 2001

"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

Product details

  • Hardcover: 30 pages
  • Publisher: William Morrow; 1 edition (1 Oct 2001)
  • Language: English
  • ISBN-10: 0688044026
  • ISBN-13: 978-0688044022
  • Product Dimensions: 19 x 4.2 x 26.7 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Bestsellers Rank: 206,556 in Books (See Top 100 in Books)

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More About the Author

› Visit Amazon's Rose Levy Beranbaum Page
Rose Levy Beranbaum
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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.com

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Customer Reviews

4.6 out of 5 stars
7 reviews
4.6 out of 5 stars
Most Helpful Customer Reviews
28 of 29 people found the following review helpful
3.0 out of 5 stars Good recipies, but need a few teaks in the UK 28 Nov 2010
By Ms. Christine H. Mccabe
Format:Hardcover|Amazon Verified Purchase
Anyone who bakes cakes is no stranger to Rose Levy Beranbaum.
She really is the doyen of this art. Only one problem, the recipes use American Flour, and the UK flour just does NOT produce the same results. Believe me when I say I have researched this and researched this for HOURS! It has something to do with the protein contents and the fact that american flour is bleached and heat treated. This is prohibited in the UK, and I believe that only some bakeries have access to this kind of flour? It is definitely not available to the general public for domestic use. So much so, that you are not allowed to bring american flour into the UK! So to make this review more palatable for the person reading it, I can say the following: If you want to try any of these recipes, then PLEASE go to a Blog on 'KATE FLOUR'. The article is self explanatory. Do not try to make any of these cakes using our local flour, you will end up with a stodgy heavy imitation of the real thing. A total waste of exensive ingredients.
I beleive that Rose has found that this is indeed a problem over here, and has in fact come to the UK, and spent many hours researching a way for her UK readers to use her recipes. Go to her blog and read up on the matter before you consider to buy this book.
I do know that you can buy the UK version of this book that uses our Plain and SF flours, where Rose states that you can get similar results to the cakes using american flour.
Having said that, I have made and used the Kate flour and the results were superb, but it is a time consuming way around things, and I definitely would NOT recommend this book for a novice baker, it will put you off baking cakes for life. There are far more suitable books out there for you to try.
Good Luck!!
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24 of 25 people found the following review helpful
5.0 out of 5 stars A book for the serious cake baker 29 July 2005
By "maggiespets"
Format:Paperback
I bought this book a number of years ago and it is well thumbed. If you not only want to know how to bake cakes but also the science behind it this is the book for you. It is an easy to read book. Each recipe is clear to follow, and there is usually suggestions for alternative flavours and details of the structure of the finished cake. There are lots of useful hints and tips about just everything you could want to know to make perfect, beautiful and unusual cakes. To date I can honestly say I have not baked a bad cake using the recipes in this book. Don't buy this book if you want to make a quick cake, but if you have a spare few hours indulge yourself!
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19 of 20 people found the following review helpful
5.0 out of 5 stars Understanding cake making 17 Sep 2006
By amwal100
Format:Hardcover|Amazon Verified Purchase
This is the book for you if you want to understand the chemistry of cake-making. If you are the sort of cake-baker who likes to fiddle with recipes, Rose Berebaum has been there before you. Invaluable guidance on increasing and decreasing the size of a recipe, as well where to buy difficult to find items. After 15 years of owning this book it is still my best bedside read. If you follow her (prescise) instructions you can't fail to produce fabulous cakes. Not aimed at the beginner but it will take you through to the heights of cake-making.
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