The Cake Bible, 35th Anniversary Edition

(Hardback)

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The legendary IACP Culinary ClassicThe Cake Biblefound in thekitchen of every serious baker and beloved for decadeswith classic recipes thoroughly updated and including about 30% new recipes and methods and the latest ingredient and equipment information

The originalCake Bibleis a guiding light in the worlds baking literature, with Rose Levy Beranbaums deep knowledge and respect for craft to be found on every page. Its 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 its 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 yearsandThe Cake Biblehas changed with it! This striking new editionwith new photographs in an expanded 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 Gnoise 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.

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. Roses fans, professional and amateur alike, will love this perfect distillation of her decades of experience and the pure joy of creation.

Author Bio

Rose Levy Beranbaumis an internationally known food and baking expertwhose books have been translated intoMandarinChinese, Czech, Russian, and Spanish.She has been called the diva of desserts, the most meticulous cook who ever lived, and a legendary baker.Shehas published thirteen books, many of them award winners, includingThe Cake Bible(IACPs Cookbook of the Year and an IACP Cookbook Hall of Fame book),Roses Heavenly Cakes(IACPs Cookbook of the Year), andRoses Christmas Cookies(winner of the James Beard Award).Rose has mentored many aspiring bakers, has written for all the major food magazines, and had a long-running PBS Show calledBaking Magic with Rose.She is also a designer of equipment for baking and cooking. Her popular blog, Real Baking with Rose, has created an international community of bakers. She lives in New Jersey with her husband, Woody Wolston. Woody Wolstonemailed Rose Levy Beranbaum in 2003 to ask some questions about recipes inThe Cake Bible,leading to many email discussions and eventually recipe testing for Rose from his Minneapolis home. He became Roses first-time assistant tester and co-writer onRose's Heavenly Cakes,and in 2019 he became her husband.Having collaborated with Rose on five of her books, Woody insisted that it was time to reviseThe Cake Bible. Along with baking and writing, Woody enjoys landscaping their wooded yard, playing bridge, and practicing tai chi, which he is teaching to Rose.