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The Cake Bible [Hardcover]

Rose Levy Beranbaum
4.6 out of 5 stars  See all reviews (8 customer reviews)

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Book Description

1 Oct 2001
A collection of cakes, and everything related to them, which includes over 200 recipes for traditional favourites and new creations, as well as instructions for all kinds of icings, toppings, fillings and frostings.
--This text refers to an out of print or unavailable edition of this title.


Product details

  • Hardcover: 30 pages
  • Publisher: William Morrow; 1 edition (1 Oct 2001)
  • Language: English
  • ISBN-10: 0688044026
  • ISBN-13: 978-0688044022
  • Product Dimensions: 26.3 x 19 x 4.2 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Bestsellers Rank: 81,993 in Books (See Top 100 in Books)

More About the Author

Rose Levy Beranbaum is the award-winning author of nine cookbooks, including The Cake Bible, the International Association of Culinary Professionals Cookbook of the Year for 1989. It was also listed by the James Beard Foundation as one of the top 13 baking books on "the Essential Book List." Rose also won a James Beard Foundation Award in 1998 for Rose's Christmas Cookies, and her book, The Bread Bible, was an IACP and James Beard Foundation nominee and was listed as one of the Top Ten Books of 2003 by Publishers Weekly and Food & Wine. Her most recent book, Rose's Heavenly Cakes, won the International Association of Culinary Professionals Cookbook of the Year for 2010. She is a contributing editor to Food Arts magazine and writes regularly for the Washington Post, Fine Cooking, Reader's Digest, and Bride's. Her popular blog, realbakingwithrose.com, has created an international community of bakers where you can visit Rose Levy Beranbaum and join in the discussion on all things baking. While you are there, you can bring the author right into your kitchen as she demonstrates key techniques and shares trade secrets so that you can create perfectly divine cakes.

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Customer Reviews

4.6 out of 5 stars
4.6 out of 5 stars
Most Helpful Customer Reviews
37 of 38 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
Format:Hardcover|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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25 of 26 people found the following review helpful
5.0 out of 5 stars A book for the serious cake baker 29 July 2005
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
Format:Hardcover|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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3 of 3 people found the following review helpful
4.0 out of 5 stars Great Recipes, But No Pictures! 15 Jun 2011
Format:Hardcover
I bought this book as a gift for my wife along with Rose's Heavenly Cakes.

I have noticed that even though this book contains more recipes than the later, it is being used a lot less than Rose's Heavenly Cakes. I think the main reason is presentation of the book... the bland print and the lack of pictures have let this book down slightly despite the many great recipes that are in this book. This was rectified in the later book which followed this one and has greatly helped.

Just purely based on the recipes, this book should receive a solid five, but due to the slightly less than captivating presentation and look of the book on the inside, it gets a four.

I think if they ever put out a new edition of this book they should definitely beef it up with better print and pictures. Like so many chefs always say, whenever we are served a plate of food, we eat with our eyes first and then with our pallets.
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