The Cake Bible, 35th Anniversary Edition: The Ultimate Cake Baking Guide with Classic and Modern Recipes, Techniques, and Decorating Methods

Description

One of Good Housekeeping 's Best Cookbooks to Gift This Year The legendary IACP Culinary Classic The Cake Bible —found in the kitchen of every serious baker and beloved for decades—with classic recipes thoroughly updated and including about 30% new recipes and methods and the latest ingredient and equipment information The original Cake Bible is a guiding light in the world’s baking literature, with Rose Levy Beranbaum’s deep knowledge and respect for craft to be found on every page. It’s for home and professional bakers who want to make glorious, technically perfect cakes and understand why the ingredients in cakes work the way they do. The book was hugely influential from the moment it first came out in 1988, selling hundreds of thousands of copies and going through sixty printings. It introduced the reverse creaming method, incorporating flour and butter first instead of butter and sugar. This makes mixing faster and easier, helps cakes rise more evenly, and results in a finer and more tender cake texture. And it’s among the first United States cookbooks to offer measurements in weights, highlighting the superiority of the metric system, which has become the gold standard in baking books. But a lot has changed in thirty-five years—and The Cake Bible has changed with it! This striking new edition—with new color photographs of virtually every cake in an expanded center section—contains recipes for classic and innovative cakes and complementary adornments of all types, instructions for making stunning decorations, and flavor variations for every craving and occasion, with foundational recipes like All-Occasion Downy Yellow Butter Cake and Angel Food Cake and showstoppers like the Strawberry Maria, which brings together Génoise au Chocolat, Grand Marnier-flavored syrup, and Strawberry Cloud Cream. Rose also provides instructions for baking for special occasions, such as weddings, with recipes to serve 150 people as well as formulas to scale the recipes for any number of desired servings. This new addition has: 150 additional pages, 30% more recipes, updated formatting, and even black and white photographs of Rose's kitchen. For thirty-five years, Rose has been tweaking and reworking her methods based on reader feedback and constant conversations with other bakers and food and equipment professionals. Rose’s fans, professional and amateur alike, will love this perfect distillation of her decades of experience and the pure joy of creation. Review: The best cake cookbook I've ever come across - I purchased this as a gift, but after paging through it (before wrapping it) I ordered another copy for myself. This is probably the most comprehensive cake cookbook I've ever come across. A treasure trove of not only recipes but also techniques and how-to instructions. My only quibble is that the photos (which are stunning) are concentrated in sections and do not appear next to the recipes. If you bake cakes and want to up your game, want to get started baking cakes, or just like to eat cake this is a must-have book. 5 enthusiastic stars. Review: Great book - Great book with baking details