About the Book

First published in 1988, The Cake Bible was designed for both home and professional bakers. This seminal guide combined deep technical instruction with iconic foundational and showstopping recipes. The book sold hundreds of thousands of copies, with sixty print runs cementing its status as an essential culinary classic.

The 35th Anniversary Edition brings this landmark cookbook up to date with 150 additional pages, 30% more recipes and methods, refreshed formatting, and vivid color photography. Drawing on decades of feedback, Beranbaum refines her techniques to reflect modern equipment and ingredients while preserving the masterclass detail, scaling formulas, and passion for craft that made the original a masterpiece.

About the Author

If you’ve ever weighed your flour instead of scooping it, you have Rose Levy Beranbaum to thank! Affectionately dubbed “the most meticulous cook who ever lived”, Rose is the celebrated American baker and award-winning author who completely revolutionized modern home baking.

Originally starting out in fashion, she pivoted to culinary arts and earned her master’s degree from NYU, where she studied the science of cake-mix textures. That scientific obsession changed everything. In 1988, she published The Cake Bible, a massive hit that popularized weight measurements over messy cups and introduced the world to the “reverse-creaming” method – a game-changing technique that guarantees a perfectly tender crumb every single time.

With multiple James Beard Awards under her belt and a shelf full of definitive guides like The Bread Bible and The Cookie Bible, Rose is still busy testing recipes today alongside her husband, Woody Wolston, from their kitchen in New Jersey, and has a popular blog called Real Baking with Rose. 

Rose makes baking feel like a beautiful mix of precise chemistry and pure, delicious joy.