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| #264763 in Books | 2006-04-14 | 2006-05-01 | Original language:English | PDF # 1 | 9.25 x1.20 x8.25l,2.18 | File type: PDF | 384 pages||4 of 4 people found the following review helpful.| Good book, good explanations|By RJ2|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'|From the Inside Flap|Cakes are the edible symbol of life's celebrations, and this comprehensive resource is a celebration of cakes and the love and artistry that go into making them. Tish Boyle, the award-winning author and editor of Chocolatier and Pastry Art &
"There's something magical about the process of makinga cake from scratch, a process that transforms a few simple ingredients--butter, sugar, flour, and eggs--into culinary artistry." --Tish Boyle
You easily download any file type for your device.The Cake Book | Tish Boyle.Not only was the story interesting, engaging and relatable, it also teaches lessons.