In the early 1980s, while contemplating career paths, I became obsessed with the culinary world. I read everything I could get my hands on about the subject, and was constantly playing around in the kitchen.
I developed a particular interest in baking, which led to some great discoveries and also some disappointments. Why did my cake fail to rise? Did using the wrong chocolate really change the outcome of a particular recipe? Did the color or finish of a baking pan really matter?
I discovered Rose’s first cookbook, Romantic and Classic Cakes, and was amazed at how this small volume explained so much of what I wanted to know. I felt compelled to reach out to Rose and was invited to her place to purchase one of her precision thermometers.
As I was greeted at the door, I couldn’t help but notice a plaque from the very prestigious Chaîne des Rôtisseurs, which hangs in some of the world’s most renowned dining establishments, at the entryway. Who could ignore the large battery of copper pots and pans, the enormous assortment of cordials and spirits, and the first authentic brass duck press I’d ever seen in person?
I was inspired by Rose’s passion for the culinary arts and never-ending curiosity about all of its elements. Soon, I began assisting Rose in her cooking classes, testing recipes, and proofreading the recipes and text for the second book that she started working on. It was very intense, but I learned a lot about how Rose did things and why.
We were constantly in pursuit of great presentation, accuracy, and consistent results; yet if I had to distill the most important thing I’ve learned from Rose, it’s the art of intensifying flavors. This principle of taste has followed me wherever I’ve gone, and totally changed the way I look at a dish.
Unlocking great chocolate flavor is a good example. Rose achieves this in cakes by boiling the water that is added to the cocoa, releasing the flavor and making it possible to use less cocoa, resulting in lighter texture as well as more flavor. When it came to brownies, unlike most brownie recipes that have a cream cheese mixture swirled through them, when Rose uses cream cheese in a brownie, she beats it into the chocolate batter, resulting in a slight tang that elevates the chocolate flavor and enhances the fudgy texture.
Eventually, The Cake Bible had a name, and a serious focus and deadline. I knew this book was packed with knowledge and inspiration. Still, I was amazed at the overwhelming success and warm reception Rose and the book received. There were many people like me who were hungry to learn and expand their knowledge. And this book finally addressed that hunger. Coming up in the hospitality business, I found myself applying many of the concepts that I’d learned from Rose to my work.
One book led to another, and lots of personal appearances and an online blog have led to an amazing community of bakers who follow Rose’s work. Rose was born to teach, but equally important, she is constantly learning from the challenges and experiences of the baking community.
The book that you are holding represents Rose’s desire to reach an even wider audience. All the information that you need is included here. Thanks to over 600 excellent step-by-step photographs, the recipes are pared down, streamlined, and easy to follow, using a minimum of specialized equipment or elaborate techniques.
I hope this book inspires you to get in the kitchen and have fun, and learn, as I have, from Rose’s passion that anything is possible.
DAVID SHAMAH
Chef and caterer