The cake bible

When it debuted in 1988, the now IACP Culinary Classic cookbook The Cake Bible was one of the first American cookbooks to champion weight measurements in baking as well as introduce the reverse creaming method. However, a lot can change in 35 years, and Beranbaum has new knowledge to impart. The 35th-anniversary edition brings with it almost a third more new recipes, including blueberry poppy seed brunch cake, while bringing back old favorites--many with some tweaks--like white chocolate whisper cake. Beranbaum also shares new prep methods she has discovered. For example, when discussing curds, Beranbaum introduces readers to her favorite new preparation method (hint: it involves a microwave). Later, she drops in a brand-new recipe for citrus zest, making good use of any leftover zest cooks may have lying around. While some things may have changed from the old edition to its superb new incarnation, others remain the same--for instance, Beranbaum's impressive attention to detail and ability to effortlessly guide bakers through a seemingly complex recipe. VERDICT Owners of the original will want to read this new edition for its updates and additions, while novice bakers could not ask for a better introduction to the art and science of cake baking.--John Charles