Spanish Edition of The Cake Bible
May 03, 2007 | From the kitchen of Rose
i'm thrilled to announce that the contract has been signed for a revision/translation of the cake bible with rights for all spanish speaking countries of the world.
RBA Libros publishers plans to do a complete overhaul including new photos. i tried the cake flour from spain and thankfully it works perfectly. i'm especially pleased that the publisher's husband is one of the foremost pastry chefs in spain and will be involved in the project. i trust they will do a wonderful production and i'm deeply happy that my work will reach so many people in their own language and hopefully give them great pleasure.
the book is due to published some time between october 2007 and february of 2008 which will be close to october 2008, the 20th anniversary of the original cake bible.
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Rose Levy Beranbaum in reply to comment from Rose Levy Beranbaum
07/21/2011 01:27 PM
great news! It looks most promising that the spanish edition will be published this holiday season 2011! Hector is reviewing the translation and reports that they have done a wonderful job maintaining my voice.
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Rose Levy Beranbaum in reply to comment from Megan Tucker
11/22/2010 10:22 AM
megan, i'm so sorry to have to report that the spanish publisher has responded to none of my inquiries and seems to have disappeared off the map! all i can surmise is that due to the poor global economy, either they have folded or they have decided that they can't afford to translate, adapt, and publish the book. needless to say this is very disappointing, especially because it seems an author is, at very least, due the courtesy of a response.
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Megan Tucker
11/21/2010 10:13 PM
Is there online source for the Spanish Cake Bible? I want to get it for one of my employees for the holidays.
Thanks,
Megan Tucker
Executive Chef
Amavi
Santa Fe, NM
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Hector
04/24/2009 04:08 PM
on the subject of the Spanish language, i just wanted to share this little flavor taste of food in Peru. enjoy
http://www.hectorwong.com/roselevy/savory/Ceviche%20Lomo%20Saltado%20Papa%20Rellena%20Alfajores.pdf
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Silvia
01/08/2008 10:37 AM
hector, what are the characteristics of Peruvian flours?
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Hector
01/07/2008 12:13 PM
Feliz An~o Nuevo Silvita!
In Peru we have 2 types of flours at supermarkets: Harina Preparada and Harina Sin Preparar. Both bleached to some extend, but I believe Peru's bleaching process is not as 'white' as in the USA. The first is used for cakes (you still need to add baking powder), the second for breads and pasta.
I don't have much experience making pastries in Peru (left the country 20 years ago), so I can't recall for other types of flour. There are different types of flours available for restaurant/bakery use though.
Now-days Peru's cuisine and pastry has been promoted and exposed worldwide, there is Cordon Bleu Paris branch in Lima! It really is food heaven, and there must be many good quality flours.
My mother's chiffon cakes were superb, it used Harina Preparada and baking powder. And equally perfected, she made Chinese steamed buns with Harina Sin Preparar which she added a mix of ammonia powder and hot water to 'bleach' whiter the buns! She also perfected chinese noodles and potstickers, with Harina sin Preparar. What else: Mooncake with Harina sin Preparar. Oh, and soy sauce with Harina Preparada!
I can't wait for Rose's lecture on flour.
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Silvia
01/07/2008 10:37 AM
here in Costa Rica, we use the following terms:
Harina todo propósito (aprox 11% proteína, usualmente blanqueada o clorada):all purpose flour, usually, it is bleached
Harina suave (o harina para pastelería/repostería/galletas(aprox 7%proteína, sin blanquear o clorar): pastry flour, unbleached
Harina fuerte o para pan, sin blanquear,no define el % de proteína: bread flour, unbleached
In most supermarkets ad groceries, all you can find is allpurpose flour, and you have to make up with it, adding cornstarch to it to geta substitute for cake flour. I understand that in Europe they have different systems to classify the flours. For me it´s a lot easier to read and understand USA recipes (except for the measuring system!), than europeuan (even spanish) ones, because the names and qualities of the ingredients are similar to ours. (And "spanish" Spanish can be sometines very different to costa rican (an latin american)Spanish!! Don´t you think so, hecot??
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liuia
01/05/2008 11:30 AM
It's difficult for me to choose one, because here in Spain we don't have a wide range of flours as you can find there in the US, but I'd go for "harina de repostería" to say "pastry flour" - here is it.
I hope that it helps :).
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dan
01/05/2008 08:59 AM
This is a tag from about a month ago. I checked with the baker about the Spanish word for pastry flour and what she wants is the word flour that is used for not only pastry, but all else. Any help here?
Thanks, dan
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Rose
12/24/2007 08:50 AM
as soon as i get my first copy i'll post the information on the blog. i do hope they will be selling it in the US! thanks for asking.
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Rosalba Hernandez
12/23/2007 10:39 PM
How can I buy a spanish cookbook, my mother would really like one.
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Hector
11/29/2007 06:19 PM
Dan, that is a good question. Try ask the Mexican cook, what does he/she uses the 'harina de pastel' for? Pastel can mean cake, can mean tart, can mean pastry, can mean pancakes, or can mean bread, depending on what country/region you are.
In my opinion, pastry flour is the flour that has very weak gluten and it is low in protein, so when you knead the pastry dough it doesn't shrink back which is undesirable in pastry but desirable in bread.
I would say, in the U.S., pastry flour is in between all purpose flour and bread flour, bleached. You can make your own pastry flour by mixing bleached cake flour with bleached all purpose flour.
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dan
11/29/2007 06:10 PM
What is the Spanish word for pastry flour?
I assume it's different than harina de pastel as a Mexican cook is asking me to find out.
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Rose
05/07/2007 12:54 PM
thank yuo so much! i don't speak spanish but between my french and smattering of italian. i think i get the gist of what you have written, i.e. that you will be the first to buy it!!!
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maui
05/07/2007 12:46 PM
¡¡¡ Que alegría el poder disponer en nuestro idioma de un libro tan magnífico!!!!!!!!!!
Sin duda, en cuanto aparezca en las librerías seré de las primeras en adquirirlo.
Muchas gracias
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Christine
05/06/2007 11:37 AM
Muchas gracias! Eagerly looking forward to the Spanish edition of your wonderful book. It will make a great gift for my friends who love baking but cannot find enough classic cookbooks translated into Spanish. The Los Angeles Times is one of the sponsors of the Latino Book fair every year and I hope to see the Cake Bible prominently displayed next year. Thanks so much.
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Rose
05/06/2007 08:24 AM
there is a wonderously long thread of no knead bread and recipes on the blog and my latest fav. challah as well.
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jean
05/06/2007 05:39 AM
Rose: Where do I find recipes for your two breads(no Knead and Challah)-in your Bread Book?or are they somewhere in the Blog?
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Rose
05/05/2007 12:58 PM
if the spanish cake bible is a great success it surely will encourage the publisher to do some of my other books as well! (at least i hope)
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Mercedes
05/05/2007 02:07 AM
I am a Spanish woman who is a hobby bread baker and your book in English is coming for me through Amazon next week. I am looking forward to it!!! Anyway, it is great to know that there will be more baking books in my own language, specially for people who do not speak English. Most of my bread baking books are in English and my biggest problem is to know exactly the kind of flour I have to use, because things that I get here may not be exactly the same as in the US. Anyway I hope I can bake many of your breads shortly.
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Rose
05/04/2007 04:07 PM
i'm so glad liuia!
marce i will forward them your offer. you never know...!
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Marce
05/04/2007 02:23 PM
wow, congratulations, that´s amazing! I´m an Eng-Spanish translator and amateur cook, and one of my professional dreams is to translate a cookbook (and this is one important cookbook we are talking about,) so if they haven´t selected a translator yet, I´m definitely up for a test.
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liuia
05/04/2007 06:26 AM
Yay! That means I'll be able to give it to my mom at last ^^.
Congratulations!
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Hector
05/04/2007 03:58 AM
This is excellent news. Many of us have ties or or have grown in bilingual families, including myself. Knowing the vocabulary in English and in Spanish will be great reference. After all, many of the great baking and pastry techniques come from great Latin countries.
Just last week, I made Creme Anglaise, a well used English name taken from French. It took me a few weeks to figure out that it is called Crema Inglesa (British Cream?) in Spanish!!!!!!
Back since 1988 (Cake Bible), when Wikipedia, Google, and the modern Internet didn't exist yet, it was taking me a long time to figure out that Rolled Fondant was Masa Elastica, Whipped Cream was Crema Chantilly, Royal Icing was Glase, etc, etc.
Soon I will brag about Cake Bible in Spanish!!!
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