The Cake Bible, 35th Anniversary Edition
Original price was: $45.00.$25.99Current price is: $25.99.
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Now available for the first time as an e-book, the classic cake-baking reference from award-winning author Rose Levy Beranbaum (inducted into the Int’l Assoc. of Culinary Professionals Culinary Classics Hall of Fame)
ASIN : B01KWN5RSY
Publisher : William Morrow Cookbooks
Accessibility : Learn more
Publication date : October 22, 2024
Language : English
File size : 85.1 MB
Screen Reader : Supported
Enhanced typesetting : Enabled
X-Ray : Enabled
Word Wise : Enabled
Print length : 704 pages
ISBN-13 : 978-0544859562
Page Flip : Enabled
Customers say
Customers find this baking book comprehensive, with variations for most recipes, and one customer notes it covers everything from cake batters to fondant and butter creams. The book receives positive feedback for its beauty and comprehension, with one review highlighting its understanding sections following each recipe. The photo quality receives mixed reactions from customers.
AI-generated from the text of customer reviews
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Original price was: $45.00.$25.99Current price is: $25.99.
Ruthanne Marchetti –
It truly IS the cake Bible!
I bought this for my sister, a great baker. She has proclaimed it, THE CAKE Book!
Thomas Poveromo –
Superior product
Great Gift,book is very nice
Heidi –
A lifetime of baking opportunities
Wow. This book is a national treasure. It is an encyclopedia of cake-making, a one-stop-shop recipe, technique, and guide book on all things cake. Iâm a home baker. I read a lot of dessert cookbooks and recipes from the NY Times cooking app. I enjoy making cakes, cookies, bars, pies, and puddings for weeknights and special occasions. To say this book blew me away is an understatement. I know I can make these recipes, and at the same time this book will challenge me to take my baking to a new level, to question, explore, analyze, try new approaches, and keep learning for a lifetime. Rose and Woody are truly masters of their craft. I feel so privileged to be living at a time in which I could receive this new edition. Thank you Rose and Woody for such magnificent and beautiful work.
Sarah H Fink –
Cake Textbook
Iâm learning how to make real cakes and not depend on Duncan Hines, although it is the best boxed cake mix.
Smitty and Michele –
A new edition of an old favorite
I purchased my first copy of The Cake Bible in 1990. I gave that one away, broke the binding on the second one from heavy use, and have been using my third copy for about 20 years. I eagerly awaited this new edition and it did not disappoint! Rose Levy Beranbaumâs books are not just collections of recipes; they are textbooks and guides to the best baking moments at my familyâs table. I have taught many others to bake using the collection of books by Team Rosewood that hold pride of place on my cookbook shelf.
Ellen M –
The best cake book ever!
My first copy of The Cake Bible is falling apart. The pages are stained and the whole book is coming apart. I have used it exclusively for all my cakes. I love the precise instructions and the reverse creaming method. I was a good cake baker before, but this really upped my game.I have used it for big projects like wedding cakes. I learned how to make perfect silky buttercreams. So luscious! Cakes are a particular breed in the baking family. Precision is everything, and this book leads the way. I am so looking forward to delving into this wonderful new edition.I can’t recommend it enough.
Sci Guy –
If you have the first edition, you will love this new update.
Do you really need an update of a cake recipe book? No. However, this new edition has all the wonderfulness of the original classic, and updates for new flours, measurements, and available products/ingredients. The new photos are also wonderful and great for having a visual to shoot for. These have to be the best chocolate cake recipes in existence.
Jessica –
Not for me
So few pictures in this book, I love her Baking Bible with pictures (that are attractive/motivation for me to bake). Plus she uses so many different size pans/molds without mentioning if wanted to bake in a different size, I donât have that many baking supplies in my kitchen to make all those recipes.
Polar Edits –
Such a wonderful book. It not only gives a variety of recipes but explains the science behind it.For someone who loves baking (in any means), this is a great book, so fun to read.I would also recommend their Bread Bible for those who love making bread.
khan Imran Moideen –
Awesome book for beginners and pros. I loved flow of this book and the way the author explained everything. it should be re re read several times to become a pro in cake baking.
Amazon Customer –
A must-have for all cake bakers
Daniel Fontaine –
What “a treat” this wonderful book !!! I know the author for her longtime baking teachins on PBS…and never took the time to buy the first versions of this book, now retired I certainly was not going to purchase this 35th anniversary edition…. Great !
Martin Brown –
I have used the original “The Cake Bible” for many years with fantastic results. Please note, I am based in the UK so I don’t have access to the bleached cake flour. But I have had very good results with the Heat Treated Cake Flour from Matthew Cotswold Flour Mill. The cakes I have produced from this book using that flour, are some of the best cakes I have ever tasted. Simple to make but so tender it is quite astonishing.So why buy this new book? Well the main reason was because of the updates from 1.5 inch cake tins to 2 inch cake tins (all of my cake tins are 2 inches). I use the Rose Factor Chart’s to make cakes of any sizes from the original cake bible with great success (you don’t always want to make a cake that is 9 inches, sometimes you just want to make a 6 inch cake). Anyhow, the updated tables in the new book are wonderfully re-formatted and are now updated for the 2 inch cakes. If I am honest, the book was just worth buying for the roughly 8 pages of Rose Factor Cake Charts for Butter Cakes and Rose Factor Cake Chart for Genoise Sponge.Rose Levy-Berenbaum has created a truly fantastic legacy in her baking books. All of them are fantastic, but this book is a work of art.Don’t get wrong, this book is not for everybody. It is on the scientific end of baking books. And the tables are a little bit intimidating at first glance.