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.
Providing countless solutions and tips for commonly encountered baking problems, this comprehensive cake cookbook provides precise instructions for baking and decorating spectacular special-occasion cakes of any size up to eighteen inches in diameter.
Über den Autor und weitere Mitwirkende
Rose Levy Beranbaum has created special occasion cakes priced at more than two thousand dollars for customers including world-renowned restaurant consultant George Lang, and a wedding cake for Rudolph Sprungli, owner of Lindt Chocolate. She lives and works in New York City.