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(Hardcover)
"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
This book enables anyone to make delicious, exquisite cakes while eliminating the usual hocus-pocus surrounding baking.
Beranbaum, 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. JS
More Reviews and RecommendationsRose Levy Beranbaum has created special occasion cakes priced at more than two thousand dollars for customers including world-renowned restaurant consultant George Lang, and a wedding cake for Rudolph Sprungli, owner of Lindt Chocolate. She lives and works in New York City.
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February 24, 2009: Very good book, it reads like an encyclopedia of different recipes and how each ingrediant works together to make what it makes. It's kinda like a gourmet cake book.
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January 26, 2009: This is not the normal "Mix this up and cook it this long book". This is a scientist telling you how, when, WHYand where. You can fail when you use this book...but you will know why. AWESOME!