Beranbaum revolutionized American baking books in 1988 with the meticulous precision of The Cake Bible, a work that set such an ambitious new standard for home baking that it was immediately embraced by professional bakers as well. Her new comprehensive guide treats mainly sweet baking—cakes, pies, tarts, cookies, candies, and breads and yeasted pastries—all of them new for this book or extensively updated from any earlier versions. Beranbaum includes many popular standards, from cream scones to gingersnaps to babka, but there’s surely no shortage of invention:pomegranate winter chiffon meringue pie; Stilton cheesecake; an intensely chocolate Double Damage Oblivion cake. Extra effort is often required, but oh, the rewards!
Cloth. Color photographs throughout.