Rose's Heavenly Cakes (Anglais) Relié – 21 août 2009
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Descriptions du produit
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Présentation de l'éditeur
At last an all-new, full-color cake lover's companion from Rose Levy Beranbaum, The Diva of Desserts!
Rose Levy Beranbaum is a much beloved and widely respected baking legend-"a worshipped woman . . . revered by serious cooks and part-timers" alike, in the words of USA Today. Eagerly-awaited by her legions of devoted fans, Rose's Heavenly Cakes is a must-have guide to perfect cake-baking from this award-winning master baker and author of The Cake Bible, one of the bestselling cookbooks of all time.
This comprehensive guide will help home bakers to create delicious, decadent, and spectacularly beautiful cakes of all kinds with confidence and ease. With her precise, foolproof recipes, Rose shows you how to create everything from Heavenly Coconut Seduction Cake, Golden Lemon Almond Cake, and Devil's Food Cake with Midnight Ganache to Orange-Glow Chiffon Layer Cake, Mud Turtle Cupcakes, and Deep Chocolate Passion Wedding Cake.
Rose's Heavenly Cakes
- Features Rose's trademark easy-to-follow, expertly tested (and retested) recipes for perfectly delicious results every time
- Offers over 100 simply wonderful recipes for cakes for every occasion-from exceptionally delicious butter and oil cakes, sponge cakes, and mostly flourless cakes and cheesecakes, to charming baby cakes and elegant wedding cakes
- Features special tips and tricks from a beloved baking expert for creating amazing special effects and beautiful cake decor
- Contains 100 tempting full-color photos
Visit Rose Levy Beranbaum at realbakingwithrose.com and learn basic baking techniques with her, including measuring, preparing, and mixing ingredients to make cakes and creating decorations to dress them up.
Everything you need to create heavenly cakes-every time-can be found in this new collection of tried-and true recipes by one of the most celebrated bakers of our time.
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The first time I met Rose was at a tiny little bookstore in Chicago many, many years ago. She was there for the signing of "Cake Bible" and she was the very first professional baker/chef that I had met on the beginning journey of my road to serious baking/cooking. She was most kind and gracious and I remember thinking of what a wonderful life would lie ahead for this sweet lady. Needless to say, her "Cake Bible" became a standard for many people but this latest offering from her talented mind is exquiste and is by far, one of the very best learning and reference books ever! Also, within the last couple of years, I have enjoyed her website/blog which makes her even more accessible for general or specific questions on baking. The journey she took us on while making this wonderful new book was a joy to follow.
It is a large, heavy, detailed book of cakes, cupcakes, bars, baby-size cakes with excellent photography, all printed on heavy, high-end paper to for which you would expect of books of this quality. Immediately at the introduction of each recipe, you have the serving size and baking time, followed by a brief synopsis of what she feels is the essence of that particular recipe. Then the "Batter" ingredients are laid out in a graphic form in which you are given the ingredients, with the Volume listed next to it, then the Weights of each ingredient, in both American and Metric form. Under this graph of information begins the steps to be taken beginning with any special equipment that would be needed, oven preparation, then the actual preparation of the batter. Any variations that could be taken, as well as "Highlights for Success" are listed and very much appreciated in that sometimes, there are little tricks, sidebars of information, and alternatives that you can incorporate into making the recipe a bit easier or more grand.
For example, I never realized that the leavening agents within cupcakes require that you bake them immediately or they will lose the power of that ingredient, so unless you have a large oven to bake all the batter at one shot, you're better off making the batter in batches.
Also, the presentation of these creations can be made so much more impressive with just a little creative help such as gingerbread boys and girls encircling a "Ginger Cheesecake" (who would have thunk it?) or using ladyfingers as an upright band of crust for the "Cranberry Crown Cheesecake" which also have a lovely wide ribbon around their base for an extraordinary presentation.
Being someone who appreciates photography in a cookbook, the photo's contained within are both superb and generous, with close-up shots that show detail. There is also single or sequential photography for certain cakes that require more intimate knowledge of preparation or assembly such as the "Holiday Pinecone Cake" (it acutal looks like a pinecone) or how to make "Spun Sugar" or how to pipe the "Ladyfingers", etc. Sometimes, just one little photo will clarify a question in your mind and Rose seems to know which step would benefit from a photo. Many of the cakes have their finished photo in this grand book but not all, though there are enough to satisfy everyone.
Her book is constructed as such:
Rose's Rules of Cake Baking (Though you may know these tips, this is an essential read)
BUTTER and OIL CAKES:
Apple Upside-Down Cake, Plum and Blueberry Upside Down Torte, She Loves Me Cake (a standard batter using the Nordic Pan Daisy Cake pan), White Velvet Cake w/ Milk Chocolate Ganache, Heavenly Coconut Seduction Cake, Southern Manhatten Coconut Cake w/ Silk Meringue Buttercream, Whipped Cream Cake, Karmel Cake (that's spelled correctly per book), Spice Cake w/ Peanut Buttercream, Golden Lemon Almond Cake, Lemon Poppy Seed Sour Cream Cake, Woody's Lemon Luxury Layer Cake, Apple-Cinnamon Crumb Coffee Cake, Marble Velvet Cake, Chocolate Streusel Coffee Cake, Swedish Pear and Almond Cream Cake, Cradle Cake (a buttermilk batter with dacquoise cake), Sicilian Pistachio Cake, Gateau Breton (as Rose states, the outside looks like pastry but the inside is moist and tender), Sticky Toffee Pudding, Enlish Gingerbread Cake, Fruitcake Wreath, Rose Red Velvet Cake, Chocolate Tomato Cake w/ Mystery Ganache (you actually use a can of tomato soup!), Chocolate-Covered Strawberry Cake, Chocolate Banana Stud Cake, Devil's Food Cake w/ Midnght Ganache, Chocolate Layer Cake w/ Caramel Ganache, Bernachon Palet d'Or Gateau (the cover cake, "merci Rose!"), Double Choclate Valentine, Chocoalte Velvet Fudge Cake, Black Chocolate Party Cake, Classic Carrot Cake w/ Dreamy Creamy White Chocolate Frosting, Pumpkin Cake w/ Burnt Orange Silk Meringue Buttercream, Many-Splendored Quick Bread, Banana Refrigerator Cake w/ Dreamy Creamy White Chocolate Frosting, German Chocolate Cake, Chocolate Ice Cream Cake or Sandwich
Angel Food Cake, Chocolate Tweed Angel Food Cake, Chocolate Apricot Roll w/ Laquer Cake, Genoise Rose, White Gold Passion Genoise, True Orange Genoise, Genoise Tres Cafe, Chocolate Genoise w/Peanut Butter Whipped Ganache, Moist Chocolate Raspberry Genoise, Red Fruit Shortcake, Catalan Salt Pinch Cake (a great story with this cake), Almond Shamah Chiffon, Orange Glow Chiffon Layer Cake, Lemon Meringue Cake, Torta de las Tres Leches, Apple Caramel Charlotte, Chocolate Raspberry Trifle, Saint Honore Trifle (beautiful presentation with spun sugar!), Holiday Pinecone Cake
MOSTLY FLOURLESS CAKES and CHEESECAKES: (for those with celiac or gluten allergies, this is great!)
Cranberry Crown Cheesecake, Pure Pumpkin Cheesecake, Coconut Cheesecake w/ Coconut Cookie Crust, Ginger Cheesecake w/ Gingerbread Crust, No-Bake Whipped Cream Cheesecake, Lemon Canadian Crown, Ladyfingers, Tiramisu, Sybil's Pecan Torte w/ Coffee Cream, Chocolate Feather Bed (a mousse-like cake), Hungarian Jancsi Torta (moist chocolate cake w/ nuts), Le Succes (almond cake w/ tea ganache), Zach's La Bomba
Yellow Butter Cupcakes, Chocolate Butter Cupcakes, White Velvet Butter Cupcakes, Golden Neo-Classic Buttercream, Dreamy Creamy White Chocolate Frosting, Chocolate-Egg White Buttercream, Designer Chocolate Baby Grands, Gold Ingots, Chocolate Ingots, Peanut Butter Ingots, Plum Round Ingots, Financier-Style Vanilla Bean Pound Cakes, Mini Vanilla Bean Pound Cakes, Baby Lemon Cheesecakes, Quail Egg Indulgence Cake, Marionberry Shortcake, Coffee Chiffonlets w/ Dulce de Leche Whipped Cream, Individual Pineapple Upside-Down Cakes, Caramelized Pineapple Pudding Cakes, Classic Brioche, The Bostini, Deep Choclate Rosebuds, Molten Chocolate Souffle and Lava Cakes, Chocolate Bull's-Eye Cakes, Barcelona Brownie Bars, Baby Chocolate Oblivions, Two Fat Cats Whoopie Pie (remember those as kids?), Mud Turtle Cupcakes
WEDDING CAKES: (oooh-la-la!!! While these are not elaborate cakes that you would get in the single-subject wedding cake books, they are delicious batter recipes for which you can then build on your own from that solid foundation. There are definite written and photographed instructions for building and decorating the basic wedding cake and that's the strength of wedding cake knowledge which she provides most adequately.)
Tropical Wedding Cake, Golden Dream Wedding Cake, Grand Marnier Wedding Cake, Deep Chocolate Passion Wedding Cake, Double-Chocolate Whammy Groom's Cake, Wedding Cupcakes
Special Effects and Techniques: This is pretty much your decorating section with the basics of cake preparation and such; working with chocolate, making flowers from fruit peels, etc
Ingredients and Basic Recipes: Discussion of what the ingredients do and how to work with them, as well as cream recipes, how to use fruits, spices, nuts, and substitutions
Ingredient Sources: A wonderful directory of resources!
Equipment: A must read section to ensure perfect recipes! Plus a very appreciated cake pan sizes and volume chart
Appendix: Recipes using only egg yolks, recipes using only egg whites, quick-and-easy recipes
I have since made the Lemon Poppy Seed-Sour Cream Cake as well as the Individual Pineapple Upside-Down Cakes and they were excellent! Do I believe in the delicious outcome of the rest of the recipes? Absolutely...............many years of referring to Rose's "Cake Bible", "Bread Bible", and "Christmas Cookies" have made me a ardent follower and trusting devotee of Rose.
This is without a doubt one of the best books that I've seen and I would absolutely rank this as an instant classic. I would describe this not only as a wonderful book of recipes but an excellent teaching tool and reference guide to place on a more prominent part of your book shelve.
A deep bow of gratitude to our Rosie!!
* HC has color throughout, color pictures for most of the cakes, and good quality paper.
* HC keeps the ingredient measurements in three columns (volume, ounces, and grams), but the formatting makes it easier to read than CB.
* Most HC recipes are for 9" x 2" round cake pans instead of 9" x 1 1/2" pans (Huzzah! No more sticky notes all over the book with conversions for 2/3 or 1 1/3 of the batter!). Other recipes are for equally easy to find pans (such as 10-cup tube pans).
* She has omitted the pictures of the pans that go with the recipe (which for some reason I liked), and the picture of cake equipment (CB 446-447).
* The organization is different. Cakes and adornments are listed together. It's nice because you don't have to have three different bookmarks when making a simple cake as in the CB. The organization can make it a little bit harder to find recipes, especially for adornments, though. The index is good, but instead of going to the frostings or fillings section of the CB, you would need to look up Buttercream, Cream cheese-frosting, Curd, Fillings, Frostings, Ganache, Glaze, Whipped Cream, etc... It's not hard, but not as easy to flip through and compare recipes.
* From reading the intros, many of the cakes have been updated, and there are new ones such as gingerbread, German chocolate, and molten chocolate cakes. Of course, as with all Rose's recipes, she makes them her own, and avoids getting things too cloyingly sweet.
* Rose admits that she now "embraces less buttercream and less fancy décor." You can see that not only in the pictures, but also in the content. The piped decorations section is one page and includes only the star, shell, and bead, and Rose says, "the only time I pipe decorations on a cake these days is when I use a whipped cream topping." To surprise me even more, the Miette Rose cake even calls for a purchased royal icing rose!! I'm ambivalent about this change. On one hand, I love the simpler décor and I think it will be more accessible to others; I know I avoided buying CB for a long time because I thought it was just pretty, not yummy (which it's not, of course). With HC, however, no one will feel bad for making the Blueberry Swan Lake cake without the swans again! On the other hand, CB's 25 pages of piping decorations were clear and fun to play around with. HC does have some new decorations such as orange peel roses and the new lacquer technique used on the cake features on the cover.
* The shift away from buttercreams also means that there isn't the endless supply of buttercream variations that are in CB.
Overall, I am very pleased with this book and look to try more new recipes and techniques. I will probably start with HC instead of the CB when I want to make a new cake, but I'm still glad to have the CB around.
Update 8/3/16: I made the white velvet cake and started to make the ganache before the cake finished baking. So glad the heavy cream was off because who needs to ruin 3 bars of milk chocolate. The cake seemed like it wasn't enough for the 9" round pans but went ahead and cooked it anyway. 30 minutes was almost too long, and the result was 2 cakes that were only about 3/4" thick on average. Was I suppose to double the recipe for 2 pans? She didn't say to and did call for the 2 pans. My guess is it should have been twp 8" round pans, although it would still be a rather thin and flat cake.
Since I got this online it should have been updated already so it leaves me wondering about the other recipes and all those glowing reviews.
This book is not for those who do not like detailed instructions, who are in a rush, who thinks that a cake from a fast food joint is delicious. They may find this book frustrating, too demanding or cakes not sweet enough.
What I also like is that she does offer some alternatives - for example the Red Velvet cake had instructions for using beet juice as an alternative to food coloring. I have made it using beet juice for the color and it turned out fabulous!
The picture are fabulous and help me decide on what to make.
I own this book for about a year now and have not had a bad cake yet.
Tiramisu had rave reviews from the wedding guests.
Pumpkin cake was gobbled up by hubby who doesn't like cakes!
White chocolate cream cheese frosting is to die for.
Carrot cake was great!
Can't wait to make the coconut cake this week!
With regards to using weight measurements vs. volumetric. Most of the world (outside of the US) uses weights and metric system for baking because it's more accurate (flour and other dry ingredients settle in their containers). Even the amount of cereal in boxes are listed by their weight. So, I appreciate that the book lists the ingredients by weight. It's also nice that it lists volume as well.
I, too, own the Cake Bible and I like that this book has oil based cakes. They make better cupcakes than the butter cakes from the Cake Bible. Better means that I no longer have problems with the cake pulling away from the liner (both sides and bottom) with the butter cakes. Did lots of searches and concluded it may be due to higher fat content. If anyone knows or has link to recent answers to this perplexing problem, I would appreciate feedback!
First off, Ms. Beranbaum has a unique way of listing her ingredients. All ingredients are listed in a table format with the ingredient first and then the amounts for each ingredient listed in cups.ounces and grams follow.
Each recipe is then divided into steps that are clearly defined by title in bold, and notes are often included at the end as is a little descriptive or story about the recipe,that is included in the introduction to the recipe.
As for the cakes within, a majority of them seem to be quite simple to make, but there are a variety of cakes that range from the simple bundt cake to the more complicated wedding cake,which seems to make this a perfect book for every baker, from the beginner to the more experienced of us.
Also included in the book is a long list at the back of the book of sources for both ingredients and bake-ware.
All in all, it looks to be a cookbook that I will enjoy for many years to come. My only regret is that it is that I purchased it in digital form. Although I now purchase most of my books in digital form, when it comes to cookbooks, I'm still an old-fashioned girl. I like the ease of flipping through them at a whim and the beauty of them gracing my shelves. The only reasons
I bought this book in digital form was because the price was hard to beat compared to the printed version and I wasn't sure I would like it, so i thought it would be less of a risk. I now think I may just purchase the printed version too.