Beranbaum - The Cake Bible

BOOKS

Alikonis, Justin J. Candy Technology. Westport, Conn.: AVI Publishing Company, Inc., 1979.

Amendola, Joseph. The Bakers Manual. Rochelle Park, N.J.: Hayden Book Company, 1972.

, Donald E. Lundberg. Understanding Baking. Boston: CBI Publishing Company, Inc., 1970.

Charley, Helen. Food Science. 2nd ed. New York: John Wiley & Sons, 1982.

Child, Julia, Louisette Bertholle, and Simone Beck. Mastering the Art of French Cooking. New York: Alfred A. Knopf, 1961.

Cook, Russell, L. Chocolate Production and Use. New York: Harcourt Brace Jovanovich, Inc., 1982.

Clifton, Claire. Edible Flowers. New York: McGraw-Hill Book Company, 1984.

Frohne, Dietrich, and Hans Jurgen Pfnder. A Color Atlas of Poisonous Plants. London: Wolfe Publishing Company, 1983.

Griswold, Ruth M. The Experimental Study of Foods. Boston: Houghton Mifflin Company, 1962.

Handbook of Food Preparation. Washington, D.C.: The American Home Economics Association, 1975.

Hanle, Zack, and Donald Hendricks. Cooking with Flowers. Los Angeles: Price/Stern/Sloan Publishers, Inc., 1971.

Healy, Bruce, and Paul Bugat. Mastering the Art of French Pastry. New York: Barrons, 1984.

Heatter, Maida. Maida Heatters Book of Great Desserts. New York: Alfred A. Knopf, 1974.

Kraus, Barbara. The Dictionary of Sodium, Fats, and Cholesterol. New York: Grosser & Dunlap, 1976.

Lang, Jennifer Harvey. Tastings. New York: Crown Publishers, Inc., 1986.

Lees, R., and E. B. Jackson. Sugar Confectionery and Chocolate Manufacture. New York: Chemical Publishing Co., Inc., 1975.

New York: Grosset & Dunlap, 1974.

Mattie, Von Josef. Praline Passe-Partout. Zrich: Schweizerischer Bckerei-und Konditorei-Personal-Verband, 1980.

McGee, Harold. On Food and Cooking. New York: Charles Scribners Sons, 1984.

Minifie, Bernard W. Chocolate, Cocoa and Confectionery: Science and Technology Second Edition. Westport, Conn.: AVI Publishing Company, Inc., 1980.

Montagn. Prosper. The New Larousse Gastronomique. New York: Crown Publishers, Inc., 1977.

The New International Confectioner. London: Virtue & Company Limited, 1981.

Paul, Pauline C., and Helen H. Palmer. Food Theory and Applications. New York: John Wiley & Sons, 1972.

Peckham, Gladys C. Foundations of Food Preparation. 2nd ed. London: The Macmillan Company, 1969.

Sultan, William J. Practical Baking. Westport, Conn.: AVI Publishing Company, 1976.

Thuries, Yves. Le Livre de Recettes dun Compagnon du Tour de France: Ptisserie Francaise. Paris: Socit Editar, 81170 Cordes-Sur-Ciel, 1980.

Watt, Bernice K., and Annabel L. Merrill. Composition of Foods. Agriculture Handbook No 8. Agricultural Research Service, United States Department of Agriculture. Revised December 1963. Approved for reprinting October 1975.

The Wilton Way of Cake Decorating. Vol. I. Woodridge, Ill.: Wilton Enterprises, Inc., 1974.

Wirz-Fischer, Johann-Heinrich. Manual Illustr Suisse de la Confiserie-ptisserie. Switzerland: Herausgeber, 1963.

Witty, Helen, and Elizabeth Schneider Colchie. Better Than Store-Bought. New York: Harper & Row, 1979.

ARTICLES

Ash, David J., and John C. Colmey. The Role of pH in Cake Baking. The Bakers Digest, February 1973, pp. 3642, 68.

Carlin, George T. A Microscopic Study of the Behavior of Fats in Cake Batters. Cereal Chemistry, Vol. 21 (May 1944), pp. 189199.

Handleman, Avrom R., James F. Conn, and John W. Lyons. Bubble Mechanics in Thick Foams and Their Effects on Cake Quality. Cereal Chemistry, Vol. 38 (May 1961), pp. 294305.

Howard, N. B., D. H. Hughes, and R.G.K. Strobel. Function of the Starch Granule in the Formation of Layer Cake Structure. Cereal Chemistry, Vol. 45 (July 1968), pp. 329338.

Miller, Byron S., and Henry B. Trimbo. Gelatinization of Starch and White Layer Cake Quality. Food Technology, April 1965, pp. 208216.

Miller, L. L., and C. Setser. Xanthan Gum in a Reduced-Egg-White Angel Food Cake. Cereal Chemistry, Vol. 60, No. 1 (1983), pp. 6264.

Mizukoshi, M. Model Studies of Cake Baking. III. Effects of Silicone on Foam Stability of Cake Batter. Cereal Chemistry, Vol. 60, No. 5 (1983), pp. 396402.

Seguchi, M. Oil-Binding Capacity of Prime Starch from Chlorinated Wheat Flour. Cereal Chemistry, Vol. 61, No. 3 (1984), pp. 241247.

Thompson, S. W., and J. E. Gannon. Observations on the Influence of Texturation, Occluded Gas Content, and Emulsifier Content on Shortening Performance in Cake Making. Cereal Chemistry, Vol. 33 (May 1956), pp. 181189.

Wilson, J. T., and D. H. Donelson. Studies on the Dynamics of Cake-Baking. Cereal Chemistry, Vol. 40 (Sept. 1963), pp. 466481.

Wolfert, Paula. Brioche and Its Many Uses: A New Approach. The Pleasures of Cooking, Vol. II, No. 4 (1979), pp. 213.

Wootton, J. C., N. B. Howard, J. B. Martin, D. E. McOsker, and J. Holme, The Role of Emulsifiers in the Incorporation of Air into Layer Cake Batter Systems. Cereal Chemistry, Vol. 44 (May 1967), pp. 333343.

All-occasion downy yellow butter cake,

All-purpose flour,

Almond(s):

biscuit,

bittersweet cocoa gnoise,

cake, golden,

chocolate cherry pound cake,

chocolate chip whipped cream,

dacquoise,

golden Grand Marnier cake,

marzipan:

bees,

covering a cake with,

decorations,

green tea,

for modeling,

quintessential,

roses,

stem and leaves,

milk chocolate ganache,

nougatine,

barquettes and cutouts,

honey crunch,

petits fours from,

sugar temperature for,

paste,

a taste of heaven,

weighing,

Angel food cake(s),

chocolate lovers,

folders,

highlights for successful,

understanding,

unmolding,

Angelique,

Angels hair (spun sugar), caramel,

forks for making,

Apricot:

buttercream, classic,

for a 3-tier cake to serve 150,

cloud cream,

glaze, shiny,

golden cage,

golden glory wedding cheesecake,

lekvar,

-orange sauce, chocolate velour crpes with,

puree,

silk meringue buttercream,

swirl filling for cheesecake,

Arrowroot,

Art deco cake,

Bains marie (hot-water baths),

Baked Hawaii,

Bakers Joy,

Baking,

temperature,

Baking powder,

in tiered cakes,

Baking soda,

Banana:

cake, Cordon Rose,

cheesecake,

Bands, chocolate,

Barquettes:

Chez LAmi Louis,

nougatine cutouts and,

Basket weave, piped,

Bavarian cream:

chiffon,

orange,

pear,

vanilla,

Bees, marzipan,

Beeswax,

Bench scrapers,

Berry:

meringue torte, fresh,

star-spangled rhapsody,

see also

Bert Greenes special sponge cake,

Best buckwheat blini La Tulipe,

Beurre noisette,

Biscuit,

almond,

chocolate,

la Cuillire,

piping shapes from,

eggs in,

gnoise vs.,

ginger,

green tea,

highlights for successful,

oval,

roulade,

cutting shapes from,

de Savoie,

syruping,

unmolding,

Bittersweet:

cocoa almond gnoise,

royale torte,

Black Forest:

cake, Swiss,

ice cream roll,

ice cream torte,

Bleeding heart:

flowers, piped and painted,