A collection of cakes, and everything related to them, which includes over 200 recipes for traditional favourites and new creations, as well as instructions for all kinds of icings, toppings, fillings and frostings.
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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 the Author:
Tom Anderson recently reviewed my book in a most interesting and unusual way. He used the information I gave about the lecithin in white chocolate to improve other cakes that don't contain white chocolate by adding the lecithin! This is very imaginative and I certainly plan to try it myself! (Note: use fresh lecithin--it turns rancid quickly.) Incidentally I have recently revised the ingredient and equipment sections of the book. Look for a quarter-size label on the upper-right hand corner that says "revised..."I'd also like to mention that it was the wonderful author Burt Greene who named my book "The Cake Bible." He was a dear friend and this was a great gift he gave me before dying--just months before the book was born--17 years ago! All the best, Rose
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Book Description Papermac, 1993. Paperback. Book Condition: New. Never used!. Bookseller Inventory # P110333511832