|Beranbaum has written the classic cake cookbook. A chapter devoted to the
master baker offers clear, precise instructions for making special-occasion cakes of any
size up to 18 inches in diameter. A chapter of special decorative techniques makes it
possible for even the beginning baker to make cakes look terrific. Includes countless
solutions and tips for all the little problems that may arise.
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
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.
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