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The Cake Bible (Anglais) Broché – 28 mai 1993

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--Ce texte fait référence à l'édition Relié.

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Descriptions du produit

Présentation de l'éditeur

"If you ever bake a cake, this book will become your partner in the kitchen."
-- from the foreword by Maida Heatter

This is the classic cake cookbook that enables anyone to make delicious, exquisite cakes. As a writer for food magazines, women's magazines, and newspapers, including The New York Times, Rose Levy Beranbaum's trademark is her ability to reduce the most complex techniques to easy-to-follow recipes. Rose makes baking a joy. This is the definitive work on cakes by the country's top cake baker.

The Cake Bible shows how to:

Mix a buttery, tender layer cake in under five minutes with perfect results every time

Make the most fabulous chocolate cake you ever imagined with just three ingredients

Find recipes for every major type of cake, from pancakes to four-tiered wedding cakes

Make cakes with less sugar but maximum flavor and texture

Make many low- to no- cholesterol, low-saturated-fat recipes

--Ce texte fait référence à l'édition Relié .

Biographie de l'auteur

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.

--Ce texte fait référence à l'édition Relié .

Détails sur le produit

  • Broché: 656 pages
  • Editeur : Papermac; Édition : New edition (28 mai 1993)
  • Langue : Anglais
  • ISBN-10: 0333511832
  • ISBN-13: 978-0333511831
  • Dimensions du produit: 23,4 x 15,4 x 3,8 cm
  • Moyenne des commentaires client : 3.5 étoiles sur 5  Voir tous les commentaires (2 commentaires client)
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3 internautes sur 3 ont trouvé ce commentaire utile  Par Un client sur 29 novembre 2004
Format: Relié
Comme son nom l'indique, ce livre est une vraie bible... et TOUT y est clairement expliqué, avec même le pourquoi des choses. Je le recommande à tout personne qui aime faire des gâteaux, mais ne sait pas toujours comment s'y prendre. Le seul petit problème est que le livre est en anglais. Mais c'est facilement surmontable de nos jours.
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1 internautes sur 2 ont trouvé ce commentaire utile  Par Isabella sur 3 mars 2012
Format: Relié Achat vérifié
Ce livre a des commentaires dithyrambiques sur l'Amazon EU. Je l'ai donc acheté et attendu avec impatience. Quelle déception!
C'est vrai qu'il explique TOUT ce qui concerne la pâtisserie. Mais qu'est ce qu'il est moche! Si vous aimez voir à quoi ressemblent les gâteaux des recettes présentées, y a pas. Si, quelques unes, rassemblées au tout début du livre, des photos vieillotes, sûrement prises dans les années 80. Tout le reste est en noir et blanc, la mise en page assez éttoufante, l'écriture très serrée et la qualité du papier médiocre. Bref, le contenu - plutôt technique - est intéressant si vous trouvez le courage de le lire.
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Amazon.com: 333 commentaires
677 internautes sur 692 ont trouvé ce commentaire utile 
A Challenge 11 avril 2001
Par Stephen Sykes - Publié sur Amazon.com
Format: Relié Achat vérifié
While it's difficult to add much to the other reviews of "The Cake Bible", I do have a couple of thoughts that might help resolve some of the conflicting reports. Like a few of the other reviewers, I have found this to be a frustrating book, even for someone with culinary training. Let me make one thing clear -- I really want to like it. The book is comprehensive and authoritative, and the author, Rose Levy Beranbaum, tries very hard to communicate. What isn't covered in the text is usually addressed in the extensive margin notes or footnotes. With strengths like that, it would seem impossible for any recipe to fail.

But, many recipes do fail, sometimes spectacularly. How is that possible? The reasons are many and varied. First, my sense is that the recipes themselves are fragile. While ingredient measures are expressed in precise units (you'd better own a scale), the instructions must be executed to the letter. No step can be compromised; no corner can be cut. Exact pan sizes and oven temperatures must be used. The ingredients are carefully balanced. If you're off by just a little, the cake will fail. Hence, I don't approach the recipes in this book with the sort of unhesitating confidence I would like. It often takes several tries to get a cake right.

Second, the recipes don't take kindly to substitutions. Once, I came up a little short on sour cream and tried to substitute some plain yogurt in the Sour Cream Coffee Cake. The recipe wasn't robust enough to accommodate the additional water provided by the yogurt, and the cake fell. To make these cakes, you need to triple-check the ingredients list before you start.

Third, only the highest quality ingredients can be used. The Mousseline Buttercream is a good example. Since it uses only egg whites instead of yolks or whole eggs, and since there isn't much sugar, the only flavor notes come from the butter. Anything less that the highest quality will result in a final product that is greasy and horrible. And the additional liquor flavoring in many recipes is not optional. It is often required to compensate for the relative lack sugar.

Finally, the author's encouragement notwithstanding, the Showcase Cakes are legitimately complicated. Each of them has a number of components, some with multiple sub-components, and each cake takes several days to construct. The Blueberry Swan Lake, for example, calls for 2 meringue swans with piped whipped cream feathers. The White Lilac Nostalgia cake requires dozens of crystallized lilac blossoms, each prepared carefully by hand. And I'd love to see anyone's first crack at the red chocolate roses and 20 chocolate rose leaves required for the Bittersweet Royale Torte.

In fairness, however, it should be noted that some of the fundamental recipes are real breakthroughs (or at least they were when the book was written in 1988). The Moist Chocolate Genoise, for example, uses bar chocolate instead of the cocoa. The cocoa butter in the chocolate replaces the clarified butter that would normally be added to a cake of this type. The result is a chocolate genoise unlike any other I've ever tasted. While many are stiff and dry, this cake is tender and moist. In addition, the Neo-Classic Buttercream offers a worthwhile shortcut to the preparation of the sugar syrup.

A special bonus is the wedding cake section. These pages thoroughly describe the construction of a 'standard' wedding cake, right down to the amount of buttercream required for each layer. Recipes are offered for yellow and chocolate butter cake, yellow and chocolate genoise, and cheesecake. Every step along the way is described in detail, and the designs, while challenging, are generally more accessible that those from, say, Colette Peters or Dede Wilson.

In sum, while it's easy to make a decent cake, it's a big step to the next level. What this book underscores is the amount of preparation, concentration, and effort it takes to make an exceptional cake. If that is your goal, then this book could well offer the road map you're looking for.

Note added 4/12/2012 -- I am suddenly receiving a fair number of private emails about this 11-year-old review, almost all critical of my comment that the recipes don't take kindly to substitutions. At the time this book was written, modifying basic cakes was standard practice. In fact, books were written on how to add this, that, and the other thing to a standard cake recipe to achieve new and interesting results. My review was intended to point out the the recipes in "The Cake Bible" are not those kind of recipes. If you'd like to make the cakes in this book, you'd better have the right pans, a stand mixer, a gram scale and a calibrated oven. In particular, the mixing procedure when executed correctly produces a cake that can be wonderfully light. But the structure is less robust than the standard procedure offered in most books. It's worth noting that that this procedure has not become the culinary standard in the decade since it was introduced.
90 internautes sur 93 ont trouvé ce commentaire utile 
Fantastic 12 août 2000
Par Allie Kat - Publié sur Amazon.com
Format: Relié
I'm not an experienced baker and although I don't mind baking, I will admit that I like eating cake more than I do baking it. However the recipes from The Cake Bible have brought me so many rave reviews that I look forward to making them. For a special occasion several years ago I made a three-tiered Golden Genoise with a raspberry buttercream and marzipan roses, and there are people who still marvel about it. I've also made the Black Forest cake, the Triple Chocolate cake, and the Cordon Rose Cream cheesecake with great success. The coffeecake and the blueberry buttermilk pancakes are now family classics, and for my own birthday I always make the Perfect All-American Chocolate Butter cake with a Milk Chocolate buttercream. These are real cakes, similar to great ones I've had in Vienna, London, and New York, that rely on the flavor of the ingredients rather than the overwhelming sweetness prevalent in the typical American cakes. Most of them do use a lot of butter and eggs, and there's no margarine, powdered icing sugar, or artificial flavourings in these, so be forewarned. I find them no more difficult than recipes from any other book, but the end result is light-years ahead. The fancier versions of the decorated cakes can be intimidating since my manual dexterity is somewhere below that of a dyslexic orangutan's, but even if my decorations aren't picture perfect they have a kind of funky charm, and still taste good. In any case, unless it's for a special event, it's not necessary to make them fancy. The recipes have been constructed from scratch so that the ingredients and techniques make perfect sense chemically, rather than having been recopied from existing ones. It's difficult to look at other cake recipes now.
65 internautes sur 70 ont trouvé ce commentaire utile 
A well-rounded, well-researched, wonderful classic 14 août 2002
Par Catherine S. Vodrey - Publié sur Amazon.com
Format: Relié Achat vérifié
Rose Levy Beranbaum's "The Cake Bible" has justifiably become a classic in the many years since its original publication in 1988. Aside from bearing the seal of approval of the IACP (International Association of Culinary Professionals, which awarded the book its "Cookbook of the Year" prize in 1988), take a look at the fact that this book is still not only in print--it's in print in hardcover! That says a great deal about the value and information the book provides.
I can attest personally to the fact that the recipes WORK. This is the number one test for any cookbook, yet it's astonishing to me how many recipes DON'T work--either because of unclear or poorly worded directions, or because of lack of thorough testing on the part of the author. I have never yet made anything from this book with which I was disappointed, and have made a number of recipes which have entered the hallowed pantheon of family favorites. Beranbaum's White Velvet Butter Cake has become a de rigeur choice for birthday, confirmation, and other special occasion cakes--it's a fine-crumbed, velvety, melt-in-your-mouth cake that's like the best wedding cake or petit four you've ever put in your mouth. And the Neoclassic Buttercream gives you a meltingly delicious frosting that's the color of cheesecake--richly ivory and silken smooth.
Beranbaum is a companionable writer--her essay on "My Brother's Wedding Cake, or the Snowstorm of 1983" has become something of a Murphy's Law baking classic--and she's a learned and intelligent teacher. This book was the first to introduce me to the novel idea of weighing ingredients, rather than measuring them by volume. The result is much greater accuracy, which in turn gives you a much higher chance of turning out stellar baking results. I bought a scale shortly after receiving this book as a gift for my birthday in 1989, and have never looked back. In fact, when I wrote my own culinary newsletter from 1993 to 2000, I usually did all the recipes giving both weights AND measures, trying to encourage my readers to try the weighing method. Once you try it, you'll never go back.
The photography is gorgeous (although I have always wished there were more of it!). The cakes fairly gleam with rich color--you can practically taste them just looking at the photographs (check out especially the handsome Strawberry Maria, named for editor Maria Guarnaschelli, and the dramatically decorated Art Deco cake).
In addition to the cake and icing recipes, there is worthy advice on everything from tempering chocolate to creating three-dimensional cake decorations to unusual sources for cake and cake-decorating supplies. The bottom line is that any home cook can create gorgeous, sumptuous, outstandingly delicious cakes from Beranbaum's book--and isn't that what a cake bible should be all about?
37 internautes sur 38 ont trouvé ce commentaire utile 
A Partial Cake Bible 13 janvier 2004
Par jerry i h - Publié sur Amazon.com
Format: Relié Achat vérifié
There are many cake cookbooks available, but I am not comfortable with recommending any of them. The Cake Bible by Beranbaum is the only one I can recommend without reservation, as the recipes and techniques all work. On the whole, I like this book quite a bit and use it fairly often as a reference.
The author has done wedding cakes professionally for many years, and this cookbook is a compendium of tried and true recipes that she has used. This is both good and bad. These are baking recipes that are battle tested and ones that you can rely upon, especially on special occassions. On the other hand, it is a very personal collection of production recipes, and you will not find several common cake types because she has not done them in her professional experience.
Several recipe types, such as butter cakes, genoise, and buttercreams, are very different from the usual ones that you will find in other baking books. This is because they are a record of the author's efforts, and not just a mechanical recapitulation of standard patissierie recipes. The procedures at first seemed to be unnecessarily finicky, and had a few extra steps that did not seem to be necessary. On the other hand, I had no problems with any of the ones I tried. The procedures are often unique; while the results were not better than standard recipes, they can, in some cases, be slightly easier to execute than standard recipes, which are more prone to failure by the home baker.
The arrangement of the cakes chapter is particularly useful. It assumes that you will work methodically through the chapter, baking each cake as you go, and not just pick out recipes at random. It lists pound cakes first, and ends up with genoise-type cakes, which makes more sense than the usual order, which is the other way around; foam-based cakes are the most difficult.
Interestingly, only the first 160 pages of this 550 page book relates to cakes. 60 pages go to showcase cakes, 200 pages to decoration, fillings and frostings, 50 pages to ingredients and equipment, and 70 pages for professionals (including extensive insturctions of wedding cakes; I cannot vouch for this section, since I have never made a wedding cake).
There are some criticisms, but they are mostly ones of omission. Many of the page references are wrong. I object to the suggestion of leaving eggs and chocolate in a warm oven overnight to get them to the proper temperature. Cornstarch is substituted for part of the flour in genoise, but this was not any better than just straight flour. The instructions for waffles are for an old-fashioned, stove top iron and not an electric one. The instructions for making the rose trellis are incomplete. The table of contents need to be more detailed. The chapter subheadings in Part III are used inconsistently. The flavor-cake-filling-frosting combinations the author suggests are not the classic ones; you will need another patissierie book if you need the traditional ones. On the positive side, all the wedding cakes described have pictures. There are several different recipes for chocolate genoise (including one without added butter), one of my favorites. There is also an old fashioned mayonnaise cake. The 2 pancake recipes are ones with whipped egg whites, but none with the plain old baking powder.
The only reservation I have is that this book is not all that friendly or instructive for beginners. For them, I would suggest that you bake some cakes from the first 150 page section and ignore the rest of the book until you become more advanced, making sure that you go through this section in order rather than skipping around.
30 internautes sur 30 ont trouvé ce commentaire utile 
Throw your other cake cookbooks away 9 août 1999
Par Un client - Publié sur Amazon.com
Format: Relié
This book was recommended by the instructor of a cake baking class I took at a local culinary academy. If the instructor, a professional baker for more than 35 years, could learn from this book, I figured I could too. And I have learned from the exacting directions, thorough explanations, and personal anecdotes provided with each recipe. She provides instructions to make basic cakes in any size from 6" layers to 18" layers by multiplying a base recipe to produce any size cake you need. I've never seen this in any other cookbook, and is by itself worth the price of the book. I have had perfect results from the butter cake recipes (even chocolate cakes which I had never had much success with before), and the method of mixing is so much easier than the standard way that most cookbooks describe. Weights are provided for all recipes, adding convenience and much easier clean-up. Since I bought this book, I haven't even looked at any of the other cake books I have. There just isn't any need for them.
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