The Cake Bible, by Rose Levy Beranbaum, is a classic cookbook on cakes that will help anyone make delicious and choice cakes. As a regular contributor to food and women's magazines, and newspapers such as the prestigious The New York Times, Beranbaum's hallmark is her skill in reducing the most composite techniques of baking into recipes that are easy-to-follow, thus making the whole process sheer joy.
Rose Levy Beranbaum is often called a kitchen chemist extraordinary. In fact, her master's thesis was on the effects of the process of sifting on the excellence of yellow cake. Through this authoritative work, she reveals the secret and science of the various types of leavening, merits and demerits of sifting, preheating ovens, melting chocolate, and so much more.
The book contains detailed as well as precise instructions in the making of intricate wedding cakes as also simple cakes that you can mix and place it in the oven within a mere five minutes. Apart from these, information on the nutritive aspects of making cakes is included along with each recipe. Beranbaum the cake scientist does not forget the aesthetic aspect of making cake either; simple drawings made of pencil instruct tyro bakers in the creation of every possible flower by means of royal icing as well as mushrooms from piped meringue.
Whether you're a novice at making cakes, or an experienced baker, you're sure to benefit from the knowledge and experience of Rose Levy Beranbaum, the Cake Scientist.
Other bestsellers from the author are Rose's Melting Pot: Culinary Guide of America's Ethnic Celebrations, Rose's Christmas Cookies. This paperback book is listed with the ISBN number of ISBN-10: 0688044026 ISBN-13: 978-0688044022.