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| The Cake Bible | 
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| Author: Rose Levy Beranbaum
Publisher: William Morrow Cookbooks
Category: Book
List Price: $35.00
Buy New: $20.09
You Save: $14.91 (43%)
New (6) Used (26) Collectible (3) from $14.99
Avg. Customer Rating:  158 reviews
Sales Rank: 26245
Media: Hardcover
Edition: 8th
Number Of Items: 1
Pages: 560
Shipping Weight (lbs): 3
Dimensions (in): 10 x 7.3 x 2
ISBN: 0688044026
Dewey Decimal Number: 641.8653
EAN: 9780688044022
ASIN: 0688044026
Publication Date: September 20, 1988
Availability: Usually ships in 1-2 business days
Condition: Brand New Book direct from the publisher. Ships from New York within one week. Returns accepted. Satisfaction guarantee.
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| Editorial Reviews:
Amazon.com
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.
Product Description
"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
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| Customer Reviews: Read 153 more reviews...
 The ultimate authority on cakes August 29, 2008
Rose Levy Berenbaum has written the last word on baking beautiful and delicious cakes at home. Period. End of Story. Her approach is precise and scientific, as all good baking must be. Her instructions are detailed and, if followed precisely--and with the requisite skills--are absolutely foolproof.
So why the negative reviews? Well, folks, the truth is that most home cooks who think they know about how to bake actually don't have a clue. Either they rely on a handful of tried-and-true recipes or they take refuge in boxed mixes and prefab frostings. Berenbaum's book is not directed to these folks. They need to go on making their pineapple upside down cakes and Gramma's Famous Pound Cake, and sticky-sweet peach cobbler and Minty Easter Surprise Cupcakes.
Baking is NOT an easy skill to learn at the Rose Berenbaum/Paula Peck level. In the first place, beginners reared on box cakes must learn what real cake looks like, feels like, and tastes like. Then they need to realize that part of the reason that box cakes taste so foul is because the manufacturers have poured them full of conditioners and assorted chemicals to make them as foolproof as possible. Becoming a serious baker means learning a new set of skills. Consider your typical yellow cake from a mix. You can slam the door, drop the pan, or probably detonate a small nuclear device right beside the oven and the cake won't fall. Try that with a "real" cake and you'll end up with a nasty, dense pancake in the bottom of the pan. So if you're going to use Berenbaum's book to greatest advantage, you're going to have to devote some time to climbing the learning curve. As a starting point (for the benefit of some of the negative reviewers) genoise IS dry, that's why you moisten it. And buttercream DOES taste like butter...
For the experienced home baker, this book cannot be recommended too highly. And for the beginner who is willing to learn, it can be a great adventure. The first time you fly up from Duncan Hines to a wonderful, syrup-laden genoise with a ganache filling and buttercream on the top and sides, you'll never look back. Enjoy!!!
Understanding Baking August 28, 2008
This is an excellent book that helps you understand why you need to use specific items and what results to expect when you do or don't. I changed many of my pans and added utensils & gadgets and received better baking results.
Excellent recepies August 1, 2008
I bought this book a few months ago. My first cake was the Golden Almond cake. I have tried other recipes from other books, and never comes out the way is suppose to, but with this book, I have not made a recipe that I do not like yet. I made the Perfect Pound Cake, and I have gotten great reviews on it. Also made the all American Chocolate cake and the Devils Food cake, plus others. I have follow the recipes to the T and better yet weight my ingredients as described. For the first time I have found a book that will give what it says. Rose Levy Beranbaum has a golden book. My aunt fell in love with the book too, and I have to give her my book, because I could not get it to ship to Puerto Rico. Of course, I end up getting me another book. It is definitely the Cake Bible. I love this book, and I would be lost without it. I recommend it to anyone.
 the worst recipes July 12, 2008
1 out of 3 found this review helpful
I bought this book (quite expensive) and was so excited about trying the recipes. I read from beginning to end, and decided these cakes must be awsome. Boy OH BOY! I have been baking for awhile with great results, but these recipes were a disaster. Horribly dry, buttercreams tasted like whipped butter. No matter what liquers you added they still tasted horribly bland. The PERFECT ALL AMERICAN CHOCOLATE CAKE was any but perfect. All I did was waste my time, money, and great ingredients. The cakes were dry dry dry and did I mention BLAND. Even when you added the syrup it was still awfull. I am really suprised to see how many people thought this book was any worth anyone time.
Wonderful recipes July 3, 2008
Haven't tried a recipe from this book yet that has failed in any way. The recipes are really excellent and her presentations are out of this world. Although some are quite labor intensive, the outcome is worth the effort. Highly recommend this book to any aspiring baker who wants to make an impact or impress with a cake. Wonderful!
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