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The Cake Bible (Hardcover)

by Rose L Beranbaum (Author)

4.3 out of 5 stars See all reviews (107 customer reviews)

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The Pie and Pastry Bible by Rose Levy Beranbaum
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Product Details

Hardcover: 560 pages
Publisher: Cookbooks; 1 edition (Jul 8 1988)
Language: English
ISBN-10: 0688044026
ISBN-13: 978-0688044022
Product Dimensions: 25.7 x 18.3 x 4.1 cm
Shipping Weight: 1.3 Kg

Average Customer Review: 4.3 out of 5 stars See all reviews (107 customer reviews)

Amazon.ca Sales Rank: #6,805 in Books (See Bestsellers in Books)
Popular in these categories:
#13 in Books > Cooking, Food & Wine > Baking > Cakes
#15 in Books > Cooking, Food & Wine > Reference
#31 in Books > Cooking, Food & Wine > Meals > Sweets

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Product Description

From 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.

From Library Journal

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
Copyright 1988 Reed Business Information, Inc.

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Inside This Book (Learn More)

Browse Sample Pages
Front Cover | Table of Contents | Excerpt | Index | Back Cover

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	75% buy the item featured on this page: The Cake Bible 4.3 out of 5 stars (107) CDN$ 27.55
	9% buy Rose's Heavenly Cakes CDN$ 30.21
	8% buy The Essential Guide to Cake Decorating 4.8 out of 5 stars (5) CDN$ 18.87
	4% buy Wedding Cakes You Can Make: Designing, Baking, and Decorating the Perfect Wedding Cake 5.0 out of 5 stars (2) CDN$ 20.78

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Customer Reviews

107 Reviews

5 star:		(71)
4 star:		(14)
3 star:		(13)
2 star:		(1)
1 star:		(8)

Average Customer Review

4.3 out of 5 stars (107 customer reviews)

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Most helpful customer reviews

5 of 5 people found the following review helpful:

3.0 out of 5 stars Good and Bad, Sep 29 2003

By	none - See all my reviews

The cakes are very good. The All American Chocolate cake recipe turned out great first time. I like the use of weights as well as volumetric measurements in the recipes. Now for the not-so-good: the buttercream frosting recipes are just awful.

This weekend we made five batches of buttercream frosting following the recipe instructions exactly and each time the frosting came out tasting like whipped butter; greasy and overpowering and ruining the taste of the cake. We used unsalted Land-O-Lakes brand butter.

While the cake recipes are worthwhile, the frosting section is so wanting that I would consider looking further if you need a book that has good cake AND frosting recipes.

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3 of 3 people found the following review helpful:

4.0 out of 5 stars Mixed Results, Jun 20 2004

By A Customer

I have had mixed results with this book. The cakes that turned out well (downy yellow butter and golden almond, for example) were among the best cakes I've ever tasted. The ones that didn't, however (including the white spice pound cake and chocolate genoise) were dry and tasteless. I recommend this book for the intrepid experimenter: you will probably not like all the recipes in this book, but the ones that you like, you will love. The directions are extremely clear and detailed; I am an intermediate baker and I learned a lot from this book. Two words of advice: 1. Start checking your cakes a good 5-10 minutes before the suggested baking time; many of these cakes dry out in a heartbeat and are best just a touch underdone (and my oven temperature is perfect). 2. Berenbaum's buttercream is not for the faint of heart (4 sticks to frost one cake)! You might want to look elsewhere for buttercream recipes.

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2 of 2 people found the following review helpful:

3.0 out of 5 stars A Chemist's Cookbook, Dec 27 2000

By A Customer

I wanted to love this book. Really, I did. I was willing to follow the instructions to a "T", and even take decorating lessons so I could stun my friends speechless with the wonder of my cakes. But I can't. Let me explain here that I am regarded (sorry to be immodest) as a fabulous home baker. That I'm a well-travelled European (from the Land o'Cakes--Scotland--no less), and know what good cakes should taste like. And that I was willing to invest the time, energy and money to make these cakes work. And they did. I just didn't like them. The reviewers who don't rave about this book are in the minority, but (for the most part), I think we're right. The buttercream tastes like...butter. The ganache frosting ( made with Lindt chocolate, no less) is heavy and off-putting. The cakes I have made are heavy and buttery without that wonderful buttery taste of good cakes (and I used a wonderful butter from Pennsylvania that's virtually indistiguishable from the fine Danish kind). Most recently, I tried the Chocolate Cloud roll cake, and it came out perfectly. But nobody wanted seconds. In short, it doesn't surprise me that Ms. Berenbaum is fascinated by the chemistry of baking. These are cakes made to icy physical perfection, but lacking the art that makes genuinely delicious confections. If you're into elaborately-decorated cakes that will amaze your friends, buy this book. If you're looking for cakes that dance on the tastebuds, this isn't it. One last comment, and a more positive one, is that the general advice she gives on measuring, mixing and baking is very good, and this (plus the gorgeous pictures) make the book a good buy, especially if you like to read cookbooks.

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Most recent customer reviews

5.0 out of 5 stars Cake baking primer
This is a wonderful book and tho in possession of 2 bookshelves full of baking books, this is one i always return to. Read more

Published on May 29 2004 by Serene Seah

4.0 out of 5 stars Finally, High Altitude Recommendations!
I live at an elevation of nearly 5,000 feet and this is the first book I have found that addresses baking at high altitude! Read more

Published on April 16 2004 by happy lady

4.0 out of 5 stars "Too much butter?" Yes, it is possible...
This book is the source of the single-most-baked-cake in my household: the white chocolate whisper cake. Rose Levy Berenbaum shows her genious in this one simple recipe. Read more

Published on April 12 2004 by H. Grove

5.0 out of 5 stars Love the Cake Bible, outstanding!
I spent the first three days I had the book just reading it from cover to cover. My sister owns the cake bible also. Read more

Published on Feb 14 2004