The Cake Bible
Rose Levy Beranbaum is a kitchen chemist extraordinaire--this, after  all, is the woman who wrote her master's thesis on the effects of sifting on the  quality of yellow cake. InThe Cake Bible,she explains the science  behind types of leavening, the merits (or not) of sifting, melting chocolate,  preheating ovens, and more. There are precise and detailed instructions for  intricate wedding cakes as well as cakes that can be mixed and in the oven in  five minutes. In addition, nutrition information is included with every recipe.  Cake scientist Beranbaum doesn't forget the art, either; pencil drawings teach  novice bakers how to create a garden full of flowers from royal icing and  mushrooms from piped meringue. It's no wonder that the International Association  of Culinary Professionals pickedThe Cake Bibleas their cookbook of the  year for 1988--this book has something to teach bakers at every level.