THE CAKE BIBLE
Rose Levy Beranbaum
No truer title could have been picked. This book is every cake baker and especially, cake baker-to-be’s must have. All her recipes are excellent but, what I think makes this book shine is that it tells in great detail the science behind what makes each type of cake type a genoise vs. a fudge cake vs. a poundcake vs. an angel food, vs. chiffon, etc. After reading this cookbook you will be able to create your own unique cakes because you will know that proper proportion of fat, liquid, sugar, eggs, etc. for the type of cake you want to create. This cookbook, also, contains dozens of master recipes for cake pastry fillings and frostings from this wonderful, talented Cordon Bleu chef.