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The Cake Book, by Tish Boyle
Free Download The Cake Book, by Tish Boyle
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Product details
Hardcover: 384 pages
Publisher: Houghton Mifflin Harcourt; 1 edition (April 14, 2006)
Language: English
ISBN-10: 0471469335
ISBN-13: 978-0471469339
Product Dimensions:
8.2 x 1.2 x 9.2 inches
Shipping Weight: 2.2 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
73 customer reviews
Amazon Best Sellers Rank:
#243,885 in Books (See Top 100 in Books)
I received this book about eight or nine years ago as a present from my mother as per my request. I’m an avid baker and like to try all kinds of recipes and have done my best to bake my way through about half of this cookbook which is quite a lot of cake if you think about it. My favorites in this book include the Apple Brulé cheesecake, New York cheesecake, cherry cream cheese poundcake, sunken fourless chocolate cake and the eggnog layer cake. What I like about this book is it has basics and more complicated recipes if you feel confident enough to proceed. It’s a really great book for bakers of all experience levels. After buying this book 1st I went on to buy all of her works in publication and I’ve not been disappointed by any of them. Every recipe turns out well, you can really tell they have been tested. Definitely one of my best cookbook purchases ever. After originally posting this is saw the couple negative reviews. I’d ignore those people and just consider that many of there complaints were lack of pictures. 🙄
This cookbook is absolutely fantastic. I've made at least 9 or 10 recipes from the book, and each one hase been declared as "the best cake ever" from my family and friends. You must try the french buttercream frosting recipe, which involves cooking a sugar syrup, then beating it into egg yolks, then finishing with lots of butter. While it is more work that other frostings, the silken mouthfeel, rich flavor, and buttery-smoothness is a far cry from the thick and greasy frostings the local bakery offers.What's more, the book offers all types of cakes, from lighter-than-air angel food cakes, to rich butter-cakes, to dense and lovely cheesecakes, and many other kinds. While there are a scant few photos in the book, the ones that are included are lovely and appealing. Personally, I'd rather have more room for recipes than for pictures, but I can see how other people would be missing photos.
Boyle goes into detail in explaining the science of measuring, ingredients and troubleshooting which is what I needed. I needed the "science" behind cake baking. One of the first things I made was the Basic Golden Cake Layers on page 120. It's the best yellow cake I've ever made. I used two 8-inch round pans and it turned out perfectly. I've also made the German Chocolate Cake on page 153. The layers were good and the frosting on page 309 was good also. The next time, I will add a little salt to the frosting as it needed a bit of savory to the sweet. I would highly recommend this book. I read a lot of reviews on other cake books and may still purchase some of them, but glad I started with "The Cake Book." It's a winner. Would like to add another note - I go to this recipe book more than any other. Recipes are solid and are winners.
Best cake recipe book...ever. It's actually very easy to follow. I wish they had it in the Kindle form. My book is falling apart from all the times I have used it!
This book is pretty amazing. I'm pleased with how she explains all the different ingredients and how each one effects the cake, like oils, eggs, butters, and flours. I appreciate her explaining the tips and techniques for piping and the tips to use (with pictures) to acquire the design. To top it off, there are amazing and delicious recipes. A few of which used to be more old fashioned cakes, which I have made in the past, but I see the recipe has been altered slightly to accommodate a better flavor. I was pleased with this book and I consider it the Cake Bible.
BEST CAKE BOOK EVER!!! I have two copies (one clean and one very well loved!) The recipes are the best I have made!
The gift was for my mother. She loved gift originally knew book at book store over my way wanted too much for it. Different cake categories in it.
I have bookshelves in my kitchen,overflowing with baking books that still have pristine pages, doomed to live their lives as mere gastroporn. Amongst the hundreds(yes,hundreds!)of cook books, only a couple of dozen make their way to the "active" shelf. In the three weeks since I purchased Tish Boyles' latest offering,it has worked its way to finger-smudged, frosting-smeared glory.There's a lot to like about this book; the clear explainations of ingredients, equipment and techniques in the introductory chapters, a clean easy to read typeset and layout,and attractive,though limited in number,photos. Also appreciated by an antipodean like myself, measurements are given in both imperial and metric. This includes dry ingredients such as flour and sugar, which are often only listed by cup measurements in other baking books. If you've ever checked the discrepancies between one scooped cup of flour and the next, by weight,you'll appreciate the reason a careful baker chooses weighing. But the real pleasure in this book are the recipes; there are real originals, such as the Jasmin Ginger and Plum upside down cake,and Goat Cheese Cheesecake with Fig Topping. There are also great versions of classics. The Deeply Dark Devil's Food cake is the most tender version I have ever made, with a truly luscious flavour (just don't try to reel the name off your tongue too quickly!. The Banana cake with Caramel Expresso Frosting defied the usual dense and gummy banana cake stereotype. Although time-consuming, and a need for careful attention to the details with the frosting ,itis definitely worth the effort. The difficulty of each recipe is indicated by a cake slice symbol at the start of each cakes description. Just a tip on the Banana cake,the author gives a choice between pureed or well-mashed bananas in the ingredient list,it's worth pureeing the bananas in processor or blender (I used a mini-Cuisinart) for the lightest cake. The Lemon Lust cake lived up to its name,with a true citrus flavour.Unlike many other lemon cakes I've tried,the lemon was not just evident in the frosting, but carried right through the cake crumb. The cake chapters are rounded out by a chapter on Mousse and Icecream cakes, something of a rarity in baking books.Although I've yet to try any of the recipes from this section (it's Winter here in New Zealand), I'm enticed by cakes with names like Oranges and Cream cake. So,having decided that this is a "Top Ten" book, up there with Rose Levy Beranbaum's Cake Bible, or any of Maida Heatters magnificent works, why have I given four-stars,instead of five? Firstly,a glaring error in the Fresh Ginger Spice cake. There's no raising agent,neither baking powder or soda, listed in either the ingredients or the main text of this recipe. Despite my misgivings (I have previously cooked professionally, and can pretty well tell whether a recipe will work from reading it)I have a lot of faith in Tish Boyle, based on previous books by her that I have used, producing outstanding results, even when the methods have been somewhat unusual. Sadly,this didn't happen here, and the result was a flabby puddle of goo. Ms. Boyle is editor in chief of Chocolatier and Pastry Art and Design magazines, and should have picked this error up. Secondly,I quibble with her Pavlova recipe. Pavlova is not merely a meringue by another name, but distinguished by its soft marshmellow interior under a crisp exteriorOverall a 'must have' for the serious baker and anyone with a love of baking.I've got to updated this review,as since I first wrote it, Ms.Boyle has uploaded a corrected version of her Ginger Spice cake on her blog page(just google Tish Boyle.) I had to bake it as soon as I saw the new version. The cake was lovely. Also, after owning the book since 2006, I would have baked something from it at least once a week. The page that has the Deeply Dark Devils Food cake is nearly obscured by spatters of batter. Fortunately I make it so often, I can now make it without opening the book. This book has proved its worth in my kitchen.
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