Binding: Hardcover
ASIN: 0688044026
Manufacturer: William Morrow Cookbooks
Release Date: 1988-09-20
Average Customer Review: 
(From 152 total reviews)
List Price: $35.00
Amazon Price: $18.55 (31 new 45 used available)
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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
Customer Reviews
not a good choice by A. Elrington
I thought it was just me until I read these reviews. I am a busy working wife and mother who has tried many times over the last 9 years to make cakes from this book with no success. I like the flavor of the white whisper cake but like all of the cakes in this book I have to double the recipe to get enough batter to make a decent sized cake. And yes, they never cook in the center. I am throwing this book out so I won’t be tempted to waste my time trying to make her recipes work.
star book by The Sugary
This is one of those learning books. I have learned so much about the science of baking a cake! Watch out Alton Brown! Seriously, if your are very interested in everything about cakes this is the book for you. The only reason I gave is four stars is because most of the recipes I tried weren’t phenomenal. She makes them sound sooo good, but I wasn’t blown away. I do, however love this book, only because it has taught me everything I know about cakes, and has helped me develop my own recipes!
Cake Baking by D. Fluit
This is a great cake recipe book. Rose knows how to turn out great recipes. You can make better cakes using this cookbook than going to the store and buying those cake mixes. You’ll get more compliments too. You don’t have to be a rocket scientist to use this cookbook. Just go buy butter, cake flour and fresh eggs.
Guys, if I can bake a cake, so can you by Transit
My wife and I both cook. Its something we do because we enjoy good food and cannot see blowing our budget on restaurant fare. Hence we are both fans of good cook books. There are a number of great books out there on cooking, but when it comes to baking I could never find a book that seemed to work for me (my wife, on the other hand, is quite good at it, no matter what the book).
I was about to come to the conclusion that baking must be something only females in general, or CIA trained Chefs can do until I came across Rose Beranbaum’s Cake Bible. She explains cake baking in terms that are both informative and interesting. She also combines the mind of a chemist with the heart of an artist.
I invested in an inexpensive electronic scale, read through her ingredients and process descriptions, and started baking cakes. I was amazed that I finally could produce a cake that was beyond edible, indeed they were excellent! My earlier trials, pre-Rose, could have been used to up-armor HumVees.
So, hats off to Rose for this must have book. I am so enthused about her work that I ordered her other two Bibles (on Pastry and on Bread). I look forward to seeing if those books match the high benchmark she has set with her Cake Bible.
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