The Cake Bible

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.

• The Pie and Pastry Bible
• The Baking Bible
• The Bread Bible
• Rose's Christmas Cookies
• Rose's Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos
• Rose's Heavenly Cakes
• Rose Levy Beranbaum's Heavenly Cake Strip, Silicone, Fits 9-Inch Round and 8-Inch Square Cake Pans
• Tartine
• Icing on the Cake: Baking and Decorating Simple, Stunning Desserts at Home
• The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition