The Cake Bible: 35th Anniversary Edition

A landmark book in American baking, prized by home and professional bakers for its precision and innovation, The Cake Bible now incorporates the additional wisdom gained over the decades by author Rose Levy Beranbaum. “Ingredients, equipment, technique, cake design and book design have changed," Beranbaum writes, addressing everything from increased pan height to the availability of bleached cake flour and changes in commercial egg production. She is the kind of meticulous baker who notices these things. The Cake Bible is written for the baker who wants more than a reliable recipe. Beranbaum’s explanations of technique and ingredient choice are careful, and her approach to everything is based on the assumption that you’re willing to invest some extra time and effort for an extraordinary result. Her selection of recipes is broad, with a range that runs from classic pound cakes and devil’s food layer cakes to cheesecakes, charlottes, and Christmas logs. There are more than 60 pages on we