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This comprehensive guide will help home bakers to create delicious, decadent, and spectacularly beautiful cakes of all kinds with confidence and ease. With her precise, foolproof recipes, Rose shows you how to create everything from Heavenly Coconut Seduction Cake, Golden Lemon Almond Cake, and Devil's Food Cake with Midnight Ganache to Orange-Glow Chiffon Layer Cake, Mud Turtle Cupcakes, and Deep Chocolate Passion Wedding Cake.

• Sales Rank: #32704 in Books
• Brand: Rose Levy Beranbaum
• Model: 3890
• Published on: 2009-08-21
• Released on: 2009-09-22
• Original language: English
• Number of items: 1
• Dimensions: 10.00" h x 1.44" w x 8.00" l, 4.02 pounds
• Binding: Hardcover
• 512 pages

Features

• Rose's Heavenly Cakes is a must-have guide to perfect cake-baking from this award-winnin...
• 512 pages, hardcover

Amazon.com Review

At last an all-new, full-color cake lover's companion from Rose Levy Beranbaum, The Diva of Desserts!

Rose Levy Beranbaum is a much beloved and widely respected baking legend-"a worshiped woman . . . revered by serious cooks and part-timers" alike, in the words of USA Today. Eagerly-awaited by her legions of devoted fans, Rose's Heavenly Cakes is a must-have guide to perfect cake-baking from this award-winning master baker and author of The Cake Bible, one of the bestselling cookbooks of all time.

This comprehensive guide will help home bakers to create delicious, decadent, and spectacularly beautiful cakes of all kinds with confidence and ease. With her precise, foolproof recipes, Rose shows you how to create everything from Heavenly Coconut Seduction Cake, Golden Lemon Almond Cake, and Devil's Food Cake with Midnight Ganache to Orange-Glow Chiffon Layer Cake, Mud Turtle Cupcakes, and Deep Chocolate Passion Wedding Cake.

Rose's Heavenly Cakes

• Features Rose's trademark easy-to-follow, expertly tested (and retested) recipes for perfectly delicious results every time
• Offers over 100 simply wonderful recipes for cakes for every occasion-from exceptionally delicious butter and oil cakes, sponge cakes, and mostly flourless cakes and cheesecakes, to charming baby cakes and elegant wedding cakes
• Features special tips and tricks from a beloved baking expert for creating amazing special effects and beautiful cake decor
• Contains 100 tempting full-color photos

Visit Rose Levy Beranbaum at realbakingwithrose.com and learn basic baking techniques with her, including measuring, preparing, and mixing ingredients to make cakes and creating decorations to dress them up.

Everything you need to create heavenly cakes-every time-can be found in this new collection of tried-and true recipes by one of the most celebrated bakers of our time.

Recipe Excerpts from Rose's Heavenly Cakes

Baby Lemon Cheesecakes
Whipped Cream Cake
Rose Red Velvet Cake

From Publishers Weekly
Beranbaum, specialist of baked goods that make people's eyes light up, tops her renowned The Cake Bible with an updated, modern collection of delicious confections. Bakers who have already dog-eared every page of that earlier book need not worry: this is far from a duplicate, with only the occasional repeat or adaptation. The recipes range from towering creations for weddings and other special events to baby cakes for bite-size indulgence, and from the simplest apple upside-down cake and yellow butter cupcakes to the elegant rose-shaped genoise and the stunning holiday pinecone cake. Beranbaum goes into great detail in her recipe instructions, yet still manages to keep the lengthy guidelines friendly, accessible and unintimidating, whether she is describing how to make a whipped ganache topping or beurre noisette, an integral part of her delicate array of financiers. Chocolate, fruit, cream, spun sugar: Beranbaum enlists the best ingredients (which she reviews in a helpful glossary) to create knockout cakes, and with her patient, meticulous description of the measurements and process, anyone with a good mixer and spatula, some time and determination will be able to turn out impressive sweet sensations. (Sept.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review
Beranbaum, specialist of baked goods that make people's eyes light up, tops her renowned The Cake Bible with an updated, modern collection of delicious confections. Bakers who have already dog-eared every page of that earlier book need not worry: this is far from a duplicate, with only the occasional repeat or adaptation. The recipes range from towering creations for weddings and other special events to baby cakes for bite-size indulgence, and from the simplest apple upside-down cake and yellow butter cupcakes to the elegant rose-shaped genoise and the stunning holiday pinecone cake. Beranbaum goes into great detail in her recipe instructions, yet still manages to keep the lengthy guidelines friendly, accessible and unintimidating, whether she is describing how to make a whipped ganache topping or beurre noisette, an integral part of her delicate array of financiers. Chocolate, fruit, cream, spun sugar: Beranbaum enlists the best ingredients (which she reviews in a helpful glossary) to create knockout cakes, and with her patient, meticulous description of the measurements and process, anyone with a good mixer and spatula, some time and determination will be able to turn out impressive sweet sensations. (Sept.) (Publishers Weekly, July 6, 2009)

Most helpful customer reviews

143 of 146 people found the following review helpful.
A classic cookbook.......................
By Toni
Rosie, Rosie, Rosie!! You are a queen upon a very special pedestal which has very few equals! And anyone who possesses this tome of baking knowledge will absolutely agree! Rose Levy-Beranbaum has outdone herself in her latest offering of baking excellence! Where her "Cake Bible" was a standard for many years, this has outdone even that book!

The first time I met Rose was at a tiny little bookstore in Chicago many, many years ago. She was there for the signing of "Cake Bible" and she was the very first professional baker/chef that I had met on the beginning journey of my road to serious baking/cooking. She was most kind and gracious and I remember thinking of what a wonderful life would lie ahead for this sweet lady. Needless to say, her "Cake Bible" became a standard for many people but this latest offering from her talented mind is exquiste and is by far, one of the very best learning and reference books ever! Also, within the last couple of years, I have enjoyed her website/blog which makes her even more accessible for general or specific questions on baking. The journey she took us on while making this wonderful new book was a joy to follow.

It is a large, heavy, detailed book of cakes, cupcakes, bars, baby-size cakes with excellent photography, all printed on heavy, high-end paper to for which you would expect of books of this quality. Immediately at the introduction of each recipe, you have the serving size and baking time, followed by a brief synopsis of what she feels is the essence of that particular recipe. Then the "Batter" ingredients are laid out in a graphic form in which you are given the ingredients, with the Volume listed next to it, then the Weights of each ingredient, in both American and Metric form. Under this graph of information begins the steps to be taken beginning with any special equipment that would be needed, oven preparation, then the actual preparation of the batter. Any variations that could be taken, as well as "Highlights for Success" are listed and very much appreciated in that sometimes, there are little tricks, sidebars of information, and alternatives that you can incorporate into making the recipe a bit easier or more grand.

For example, I never realized that the leavening agents within cupcakes require that you bake them immediately or they will lose the power of that ingredient, so unless you have a large oven to bake all the batter at one shot, you're better off making the batter in batches.

Also, the presentation of these creations can be made so much more impressive with just a little creative help such as gingerbread boys and girls encircling a "Ginger Cheesecake" (who would have thunk it?) or using ladyfingers as an upright band of crust for the "Cranberry Crown Cheesecake" which also have a lovely wide ribbon around their base for an extraordinary presentation.

Being someone who appreciates photography in a cookbook, the photo's contained within are both superb and generous, with close-up shots that show detail. There is also single or sequential photography for certain cakes that require more intimate knowledge of preparation or assembly such as the "Holiday Pinecone Cake" (it acutal looks like a pinecone) or how to make "Spun Sugar" or how to pipe the "Ladyfingers", etc. Sometimes, just one little photo will clarify a question in your mind and Rose seems to know which step would benefit from a photo. Many of the cakes have their finished photo in this grand book but not all, though there are enough to satisfy everyone.

Her book is constructed as such:

Foreward

Acknowledgements

Introduction

Rose's Rules of Cake Baking (Though you may know these tips, this is an essential read)

BUTTER and OIL CAKES:
Apple Upside-Down Cake, Plum and Blueberry Upside Down Torte, She Loves Me Cake (a standard batter using the Nordic Pan Daisy Cake pan), White Velvet Cake w/ Milk Chocolate Ganache, Heavenly Coconut Seduction Cake, Southern Manhatten Coconut Cake w/ Silk Meringue Buttercream, Whipped Cream Cake, Karmel Cake (that's spelled correctly per book), Spice Cake w/ Peanut Buttercream, Golden Lemon Almond Cake, Lemon Poppy Seed Sour Cream Cake, Woody's Lemon Luxury Layer Cake, Apple-Cinnamon Crumb Coffee Cake, Marble Velvet Cake, Chocolate Streusel Coffee Cake, Swedish Pear and Almond Cream Cake, Cradle Cake (a buttermilk batter with dacquoise cake), Sicilian Pistachio Cake, Gateau Breton (as Rose states, the outside looks like pastry but the inside is moist and tender), Sticky Toffee Pudding, Enlish Gingerbread Cake, Fruitcake Wreath, Rose Red Velvet Cake, Chocolate Tomato Cake w/ Mystery Ganache (you actually use a can of tomato soup!), Chocolate-Covered Strawberry Cake, Chocolate Banana Stud Cake, Devil's Food Cake w/ Midnght Ganache, Chocolate Layer Cake w/ Caramel Ganache, Bernachon Palet d'Or Gateau (the cover cake, "merci Rose!"), Double Choclate Valentine, Chocoalte Velvet Fudge Cake, Black Chocolate Party Cake, Classic Carrot Cake w/ Dreamy Creamy White Chocolate Frosting, Pumpkin Cake w/ Burnt Orange Silk Meringue Buttercream, Many-Splendored Quick Bread, Banana Refrigerator Cake w/ Dreamy Creamy White Chocolate Frosting, German Chocolate Cake, Chocolate Ice Cream Cake or Sandwich

SPONGE CAKES:
Angel Food Cake, Chocolate Tweed Angel Food Cake, Chocolate Apricot Roll w/ Laquer Cake, Genoise Rose, White Gold Passion Genoise, True Orange Genoise, Genoise Tres Cafe, Chocolate Genoise w/Peanut Butter Whipped Ganache, Moist Chocolate Raspberry Genoise, Red Fruit Shortcake, Catalan Salt Pinch Cake (a great story with this cake), Almond Shamah Chiffon, Orange Glow Chiffon Layer Cake, Lemon Meringue Cake, Torta de las Tres Leches, Apple Caramel Charlotte, Chocolate Raspberry Trifle, Saint Honore Trifle (beautiful presentation with spun sugar!), Holiday Pinecone Cake

MOSTLY FLOURLESS CAKES and CHEESECAKES: (for those with celiac or gluten allergies, this is great!)
Cranberry Crown Cheesecake, Pure Pumpkin Cheesecake, Coconut Cheesecake w/ Coconut Cookie Crust, Ginger Cheesecake w/ Gingerbread Crust, No-Bake Whipped Cream Cheesecake, Lemon Canadian Crown, Ladyfingers, Tiramisu, Sybil's Pecan Torte w/ Coffee Cream, Chocolate Feather Bed (a mousse-like cake), Hungarian Jancsi Torta (moist chocolate cake w/ nuts), Le Succes (almond cake w/ tea ganache), Zach's La Bomba

BABY CAKES:
Yellow Butter Cupcakes, Chocolate Butter Cupcakes, White Velvet Butter Cupcakes, Golden Neo-Classic Buttercream, Dreamy Creamy White Chocolate Frosting, Chocolate-Egg White Buttercream, Designer Chocolate Baby Grands, Gold Ingots, Chocolate Ingots, Peanut Butter Ingots, Plum Round Ingots, Financier-Style Vanilla Bean Pound Cakes, Mini Vanilla Bean Pound Cakes, Baby Lemon Cheesecakes, Quail Egg Indulgence Cake, Marionberry Shortcake, Coffee Chiffonlets w/ Dulce de Leche Whipped Cream, Individual Pineapple Upside-Down Cakes, Caramelized Pineapple Pudding Cakes, Classic Brioche, The Bostini, Deep Choclate Rosebuds, Molten Chocolate Souffle and Lava Cakes, Chocolate Bull's-Eye Cakes, Barcelona Brownie Bars, Baby Chocolate Oblivions, Two Fat Cats Whoopie Pie (remember those as kids?), Mud Turtle Cupcakes

WEDDING CAKES: (oooh-la-la!!! While these are not elaborate cakes that you would get in the single-subject wedding cake books, they are delicious batter recipes for which you can then build on your own from that solid foundation. There are definite written and photographed instructions for building and decorating the basic wedding cake and that's the strength of wedding cake knowledge which she provides most adequately.)
Tropical Wedding Cake, Golden Dream Wedding Cake, Grand Marnier Wedding Cake, Deep Chocolate Passion Wedding Cake, Double-Chocolate Whammy Groom's Cake, Wedding Cupcakes

Special Effects and Techniques: This is pretty much your decorating section with the basics of cake preparation and such; working with chocolate, making flowers from fruit peels, etc

Ingredients and Basic Recipes: Discussion of what the ingredients do and how to work with them, as well as cream recipes, how to use fruits, spices, nuts, and substitutions

Ingredient Sources: A wonderful directory of resources!

Equipment: A must read section to ensure perfect recipes! Plus a very appreciated cake pan sizes and volume chart

Equipment Sources

Appendix: Recipes using only egg yolks, recipes using only egg whites, quick-and-easy recipes

Index

I have since made the Lemon Poppy Seed-Sour Cream Cake as well as the Individual Pineapple Upside-Down Cakes and they were excellent! Do I believe in the delicious outcome of the rest of the recipes? Absolutely...............many years of referring to Rose's "Cake Bible", "Bread Bible", and "Christmas Cookies" have made me a ardent follower and trusting devotee of Rose.

This is without a doubt one of the best books that I've seen and I would absolutely rank this as an instant classic. I would describe this not only as a wonderful book of recipes but an excellent teaching tool and reference guide to place on a more prominent part of your book shelve.

A deep bow of gratitude to our Rosie!!

162 of 169 people found the following review helpful.
Superb. Superb. Superb
By Anastasia
Buy this book now.

I cannot believe how good this book is. I wish there were more than 5 stars.

Once again Rose has produced an authoritative yet fun book that is beautiful in every sense and that is just as suited to the novice as to the expert.

Last night I made two batches of two different cupcakes and they are the finest I have ever tasted. I am planning on making every recipe.

Almost every cake is photographed, which I know many people find important in choosing a cook book.

Check out Rose's videos on youtube, which show her preparing these and earlier recipes. The fact that she posts her work for others to learn from for free is all you need to know about Rose. She is passionate about baking and sharing her knowledge and love of cakes, not about becoming a rich "celebrity" cook.

If Rose is reading this, I'd like her to know how inspirational she has been to me, both in my baking, which has improved dramatically since I nervously picked up her cake bible, and in a general sense of striving for excellence in what I do. And that her Mahogany Buttercrunch Toffee has earned me several marriage proposals.

60 of 61 people found the following review helpful.
Beyond the Cake Bible
By MT in NC
I must first agree with the other reviewers that this book is yet another amazing book by Rose, but I believe there are probably many of you who, like me, own and love The Cake Bible (CB), but aren't sure if we *need* Rose's Heavenly Cakes (HC). My answer: while you probably don't need it, you will surely love it if get it.

Some comparisons:

Logistics:
* HC has color throughout, color pictures for most of the cakes, and good quality paper.
* HC keeps the ingredient measurements in three columns (volume, ounces, and grams), but the formatting makes it easier to read than CB.
* Most HC recipes are for 9" x 2" round cake pans instead of 9" x 1 1/2" pans (Huzzah! No more sticky notes all over the book with conversions for 2/3 or 1 1/3 of the batter!). Other recipes are for equally easy to find pans (such as 10-cup tube pans).
* She has omitted the pictures of the pans that go with the recipe (which for some reason I liked), and the picture of cake equipment (CB 446-447).
* The organization is different. Cakes and adornments are listed together. It's nice because you don't have to have three different bookmarks when making a simple cake as in the CB. The organization can make it a little bit harder to find recipes, especially for adornments, though. The index is good, but instead of going to the frostings or fillings section of the CB, you would need to look up Buttercream, Cream cheese-frosting, Curd, Fillings, Frostings, Ganache, Glaze, Whipped Cream, etc... It's not hard, but not as easy to flip through and compare recipes.

Content:
* From reading the intros, many of the cakes have been updated, and there are new ones such as gingerbread, German chocolate, and molten chocolate cakes. Of course, as with all Rose's recipes, she makes them her own, and avoids getting things too cloyingly sweet.
* Rose admits that she now "embraces less buttercream and less fancy décor." You can see that not only in the pictures, but also in the content. The piped decorations section is one page and includes only the star, shell, and bead, and Rose says, "the only time I pipe decorations on a cake these days is when I use a whipped cream topping." To surprise me even more, the Miette Rose cake even calls for a purchased royal icing rose!! I'm ambivalent about this change. On one hand, I love the simpler décor and I think it will be more accessible to others; I know I avoided buying CB for a long time because I thought it was just pretty, not yummy (which it's not, of course). With HC, however, no one will feel bad for making the Blueberry Swan Lake cake without the swans again! On the other hand, CB's 25 pages of piping decorations were clear and fun to play around with. HC does have some new decorations such as orange peel roses and the new lacquer technique used on the cake features on the cover.
* The shift away from buttercreams also means that there isn't the endless supply of buttercream variations that are in CB.

Overall, I am very pleased with this book and look to try more new recipes and techniques. I will probably start with HC instead of the CB when I want to make a new cake, but I'm still glad to have the CB around.

See all 166 customer reviews...

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• Sales Rank: #1083916 in Books
• Published on: 2015-09-16
• Original language: English
• Number of items: 1
• Dimensions: 7.99" h x .43" w x 5.00" l, .45 pounds
• Binding: Paperback
• 204 pages

Most helpful customer reviews

0 of 0 people found the following review helpful.
Five Stars
By O. Matos
Great WOD manual to have that is small enough to fit in any bag.

0 of 0 people found the following review helpful.
Wod handbook
By Brenda Regan
Pretty good but wish it gave more instruction

0 of 0 people found the following review helpful.
Five Stars
By B
Very helpful for workout ideas

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Uncertainty Quantification (UQ) is a relatively new research area which describes the methods and approaches used to supply quantitative descriptions of the effects of uncertainty, variability and errors in simulation problems and models. It is rapidly becoming a field of increasing importance, with many real-world applications within statistics, mathematics, probability and engineering, but also within the natural sciences.

Literature on the topic has up until now been largely based on polynomial chaos, which raises difficulties when considering different types of approximation and does not lead to a unified presentation of the methods. Moreover, this description does not consider either deterministic problems or infinite dimensional ones.

This book gives a unified, practical and comprehensive presentation of the main techniques used for the characterization of the effect of uncertainty on numerical models and on their exploitation in numerical problems. In particular, applications to linear and nonlinear systems of equations, differential equations, optimization and reliability are presented. Applications of stochastic methods to deal with deterministic numerical problems are also discussed. Matlab® illustrates the implementation of these methods and makes the book suitable as a textbook and for self-study.

• Discusses the main ideas of Stochastic Modeling and Uncertainty Quantification using Functional Analysis
• Details listings of Matlab® programs implementing the main methods which complete the methodological presentation by a practical implementation
• Construct your own implementations from provided worked examples

• Sales Rank: #881708 in Books
• Published on: 2015-04-08
• Original language: English
• Number of items: 1
• Dimensions: 9.02" h x 1.00" w x 5.98" l, 1.72 pounds
• Binding: Hardcover
• 456 pages

Review
"...an excellent introduction for newcomers and a practical reference for established practitioners…Practical techniques are illustrated by well-chosen and thoroughly worked-out examples." --MAA Reviews

About the Author
Eduardo Souza De Cursi is Professor at the National Institute for Applied Sciences in Rouen, France, where he is also Dean of International Affairs and Director of the Laboratory for the Optimization and Reliability in Structural Mechanics.

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• Sales Rank: #76604 in eBooks
• Published on: 2014-02-20
• Released on: 2014-02-20
• Format: Kindle eBook

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1 of 1 people found the following review helpful.
Great analysis of the ISFJ
By Rabiya
Wonderful read. It helped me to appreciate my strengths and be gentle with myself about my weaknesses as an ISFJ. Everything rang so true to me in this book!

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In this landmark book of popular science, Daniel E. Lieberman gives us a lucid and engaging account of how the human body evolved over millions of years. He illuminates the major transformations that contributed to key adaptations to the body: the rise of bipedalism; the shift to a non-fruit-based diet; the advent of hunting and gathering; and how cultural changes like the Agricultural and Industrial Revolutions have impacted us physically. He shows how the increasing disparity between the jumble of adaptations in our Stone Age bodies and advancements in the modern world is occasioning a paradox: greater longevity but increased chronic disease. And finally—provocatively—he advocates the use of evolutionary information to help nudge, push, and sometimes even compel us to create a more salubrious environment and pursue better lifestyles. 


[With charts and line drawings throughout.]

• Sales Rank: #6620 in Books
• Published on: 2014-07-01
• Released on: 2014-07-01
• Original language: English
• Number of items: 1
• Dimensions: 8.00" h x .90" w x 5.20" l, .97 pounds
• Binding: Paperback
• 480 pages

From Publishers Weekly
Starred Review. In thoroughly enjoyable and edifying prose, Lieberman, professor of human evolution at Harvard, leads a fascinating journey through human evolution. He comprehensively explains how evolutionary forces have shaped the human species as we know it, from the move to bipedalism, and the changes in body parts—from hands to feet and spine—that such a change entailed, to the creation of agrarian societies, and much more. He balances a historical perspective with a contemporary one—examining traits of our ancestors as carefully as he looks to the future—while asking how we might control the destiny of our species. He argues persuasively that cultural evolution is now the dominant force of evolutionary change acting on the human body, and focuses on what he calls mismatch diseases that are caused by lack of congruence between genes and environment. Since the pace of cultural evolution has outstripped that of biological evolution, mismatch diseases have increased to the point where most of us are likely to die of such causes. Lieberman's discussion of type 2 diabetes, heart disease, and breast cancer are as clear as any yet published, and he offers a well-articulated case for why an evolutionary perspective can greatly enrich the practice of medicine. Agent: Max Brockman, Brockman Inc. (Oct.)

From Booklist
Like it or not, we are slightly fat, furless, bipedal primates who crave sugar, salt, fat, and starch. Harvard professor Lieberman holds nothing back in his plea that people listen to the story of human evolution consisting of five biological transformations (walking upright, eating a variety of different foods, accumulating physical traits aligned to hunting and gathering, gaining bigger brains with larger bodies, and developing unique capacities for cooperation and language) and two cultural ones (farming and reliance on machines). Unfortunately, human beings now create environments and presently practice lifestyles that are clearly out of sync with the bodies they’ve inherited. This mismatch results in myriad problems, including Type 2 diabetes, myopia, flat feet, and cavities. Lieberman cleverly and comprehensively points out the perils of possessing Paleolithic anatomy and physiology in a modern world and bemoans just how out of touch we have become with our bodies. Natural selection nudges all life-forms toward optimality rather than a state of perfection. If we want to continue our phenomenal run as a species, it is essential to understand (and embrace) our evolutionary legacy. --Tony Miksanek

Review
“Monumental . . . an epic voyage that reveals how the past six million years shaped every part of us—our heads, limbs, and even our metabolism. . . . Through Lieberman’s eyes, evolutionary history not only comes alive, it becomes the means to understand, and ultimately influence, our body’s future.”
—Neil Shubin, author of Your Inner Fish
 
“Fascinating. . . . A readable introduction to the whole field and great on the making of our physicality.”
—Nature
 
“Sweeping. . . . Convincingly makes the case for a wholesale rethinking of how we live our modern lives.’”
—CommonHealth, WBUR
 
“Riveting, enlightening, and more than a little frightening. . . . No one understands the human body like Daniel Lieberman or tells its story more eloquently.”
—Christopher McDougall, author of Born to Run

“These are not debates to gloss over or reduce to simple statements of cause and effect—they are stories with scientific complexity and tremendous, sometimes contradictory accumulations of evidence and detail. The Story of the Human Body does full justice to those stories, to that evidence and to that detail, and brings them to bear on daily health and well-being, individual and collective.”
—The Washington Post

“[Lieberman] is a true expert in a system where architecture and history intersect: the human foot. He ably describes how behavior and anatomy can lead to foot injuries in long-distance runners.”
—The Wall Street Journal

“The ultimate science-based Paleo investigation. . . . Convincing. . . . A great read, and I recommend it highly for those of you who are interested in learning the facts about our biological roots, and how we can rationally apply ‘Paleo’ concepts to prevent and reverse modern ‘mismatch’ diseases.”
—Dr. Ronald Hoffman, The Hoffman Center/Health Talk

“Eloquent and precise . . . Lieberman is the first to point out that modern living and technology have made our lives better in many ways. Still, a look back at where we came from can tell us a lot about where we’re headed, he says—and how we might alter that course for the better.”
—Grist

“A doozy. . . . That humans are poorly adapted to our modern lifestyle of convenience foods, flat screens, and desk jobs isn’t very controversial. But how we best cope with this new reality often is. Lieberman takes on many popular notions, including barefoot running, the paleo diet, epigenetics, and a host of hot topics ranging from obesity and chronic disease to Nanny State politics.”
—Outside

“[Lieberman’s] evolutionary approach produces some counterintuitive surprises. . . . The Story of the Human Body is a reliable guide to a problem that is going to get worse before it gets better.”
—The Guardian

“In thoroughly enjoyable and edifying prose, Lieberman . . . leads a fascinating journey through human evolution. He comprehensively explains how evolutionary forces have shaped the human species as we know it. . . . He balances a historical perspective with a contemporary one . . . while asking how we might control the destiny of our species. He argues persuasively that ‘cultural evolution is now the dominant force of evolutionary change acting on the human body.’”
—Publishers Weekly (starred review)

“Lieberman gracefully combines paleontology, anatomy, physiology, and experimental biomechanics to clarify how the human body has evolved and how evolutionary design now clashes with the particularities of modern society. . . . An important book.”
—Library Journal

“Lieberman holds nothing back. . . . He cleverly and comprehensively points out the perils of possessing Paleolithic anatomy and physiology in a modern world and bemoans ‘just how out of touch we have become with our bodies.’. . . If we want to continue our phenomenal run as a species, it is essential to understand (and embrace) our evolutionary legacy.”
—Booklist

“A massive review of where we came from and what ails us now . . . Would that industry and governments take heed.”
—Kirkus Reviews

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130 of 136 people found the following review helpful.
Deep, detailed, wise, and very much worth while
By Dennis Littrell
The first part of the book is about human evolution from apes to Homo sapiens with a lot of interesting information about hominins (AKA hominids) and how we became bipedal and developed language and culture. The second part is about how the rise of agriculture and then the industrial revolution changed the health of our bodies for better and for worse. The third part is about how to cope with what Lieberman calls "mismatch diseases" and "dysevolution."

Lieberman's style is surprisingly readable considering that he has written scores of articles for peer-reviewed journals. There is some repetition (some of it on the same page!) but most of it is didactic because Lieberman is a teacher and he wants us to understand the great environmental and cultural changes that have taken place in the last 50,000 years or so since we became behaviorally modern humans. He is an expert on the human body, especially the head and the feet. Known as "the barefoot professor" at Harvard where he is the head of the Department of Human Evolutionary Biology, Lieberman is at the pinnacle of his profession and so what he writes about the human body and the environment is highly significant.

To give us as much information as possible, Lieberman begins in Part I with the Australopithecus apes and examines how they got around on two legs as they gradually evolved into the various archaic humans and finally into Homo sapiens. This early part of the book, about one-third of the total, gives the reader a good, contemporary understanding of the various early hominids such as Homo erectus, Homo neanderthalensis, Homo rudolfensis, etc. and how their bodies and habits differed from one another and from Homo sapiens. For example he notes how humans were better at throwing spears and rocks than apes and Neanderthals and how this ability (among other talents) helped humans to survive while the Neanderthal did not.

The beginning of Part II is about the discovery and growth of agriculture and animal husbandry and how that caused an explosion in human populations while bringing about new hardships and diseases. He calls this "The Fruits and Follies of Becoming Farmers." On page 181 he quotes Jared Diamond who claimed that farming was the "worse mistake in the history of the human race." Chapter 9 of Part II examines how the industrial revolution brought about new diseases, hardships, challenges and the beginning of hitherto undreamed of riches for humans and of course the real beginning of the massive pollution that is threatening the planet.

Part III is about chronic disease and other ailments of the modern world and how to cope in an environment radically different from the paleolithic one in which we evolved. It is here that Lieberman elucidates his concept of mismatch disease and dysevolution. The former refers to diseases of too much energy (over eating) and not enough physical activity that leads to obesity, type 2 diabetes, heart disease, etc. that is epidemic in developed countries. The latter (dyevolution) is the phenomenon by which we address the symptoms of these chronic ailments instead of the causes thereby perpetuating the diseases.

An important point that Lieberman makes in the introduction and repeats elsewhere is that "many human adaptations did not necessarily evolve to promote physical or mental well-being." They evolved to "promote relative reproductive success (fitness)." (p. 13) On page 167 he expresses it this way: "we sometimes get sick because natural selection favors fertility over health, meaning we didn't necessarily evolve to be healthy." (!) This means that the tendency to get diseases like obesity and type 2 diabetes, and even Alzheimer's--diseases that do not reduce reproductive success until it becomes a moot point as we grow older--are mostly not selected against. The evolutionary mechanism that fashioned us simply turns a blind eye to diseases that mainly affect us after the prime reproductive years of our lives.

Another important point is that because humans evolved to be hunter-gatherers we are consequently optimally adapted to the way of life of a hunter-gatherer. This strongly suggests that (and is the main thrust of Lieberman's contention) we are NOT optimally adapted to either life in the big city or life on the farm. It may surprise some readers to learn that humans took a step backward in terms of easy living when we began to rely primarily on farming for subsistence. Lieberman refers to studies that show that not only did the instance of infectious disease increase as we became dependent on farming, but we actually got shorter in stature. We became more subject to a feast and famine way of life that led to more pain and suffering than hunter and gatherers experienced.

Lieberman dismisses several of the explanations for why we became bipedal, such as seeing over tall grasses, freeing our forelimbs for carrying things, etc. He believes that climate change from forested land to savannahs "spurred selection for bipedalism in order to improve early hominins' ability to acquire fallback foods...when fruit was not available." (See the section entitled "Why Be a Biped" in Chapter 2, "Understanding Apes.") "Fallback foods" are roots, tubers, animals like turtles, etc. The salient point is that being bipedal allowed the early apes to cover larger amounts of ground in search of food, whereas tree-dwelling apes could not because knuckle walking is not nearly as efficient as walking upright on two legs.

Among the wealth of insights that Lieberman makes about being human is this one about cooperation. "..[H]unter-gatherers are highly egalitarian and they place great stock in reciprocity.... In their "highly cooperative world...not sharing and being uncooperative can mean the difference between life and death. Group cooperation has probably been fundamental to the hunter-gatherer way of life for more than two million years." (pp. 75-76)

There's a lot of information about nutrition, physical activity and lifestyle choices beginning in Chapter 10 "The Vicious Circle of Too Much." On a point of much contention among nutritionists Lieberman concludes: "Insulin thus makes you fatter, regardless of whether the fat comes from eating carbohydrates or fat." (See the entire argument in the section "How and Why We Are Getting Fatter?")

As a means of fighting the mismatch diseases of obesity, type 2 diabetes, etc. Lieberman introduces in Chapter 13, "The Survival of the Fitter," the idea of "soft paternalism" by which he means governmental intervention to help discourage or tax unhealthy consumption of sodas and other highly processed junk foods. I'm not sure how I feel about this idea but I know many people would oppose it. What Lieberman does not present as a way to lessen human suffering is legal and assisted suicide.

One last quote: "If there is any one most useful lesson to learn from our species' rich and complex evolutionary history, it is that culture does not allow us to transcend our biology." (p. 366)

--Dennis Littrell, author of "Understanding Evolution and Ourselves"

63 of 68 people found the following review helpful.
Solid Science and Strong Arguments
By Danno
'The Story of the Human Body' is a well-written book tailored for the curious nonscientist who wants to learn more about how our evolutionary history influences the sorts of ailments that we suffer from, particularly those that we often attribute to simple aging. This is a book primarily for the layman - if you've taken a good general life science course as a high school or college student you'll be able to survive the jargon just fine - and it's to author Daniel Lieberman's credit that he was able to write such an engaging, conversation book without overly simplifying the science behind his argument. The science itself is noncontroversial, and Lieberman does a great job distinguishing between the indisputable facts of the fossil record and what we can infer and assume based on our understanding of modern primitive peoples. Lieberman's central argument won't be new to anyone who's studied evolutionary theory and health sciences, but it's probably one that most people have not considered before.

I'm particularly impressed with the last chapter of the book. Most recent science books I've read that are written for a nonprofessional audience tend to either fall apart toward the end or have ridiculous wrapups that have little connection to the text that preceeded it. The last chapter of this book, on the other hand, reads like an extended essay examining the pragmatism of implementing our evolutionary knowledge to many of the potential solutions to improve our health. Truth be told, unless we're going to abandon civilization en masse and return to a hunter-gatherer lifestyle, any changes we make to get closer to the lifestyles that our bodies evolved for are going to necessarily be incomplete. But they will be for the better. And while I don't agree with all of Lieberman's arguments, it's difficult to contradict his primary conclusions.

This isn't an overly easy read, and it isn't going to lead to an overnight improvement in your health, but it's well worth the effort you put into reading this book. Set aside a week or so to read it slowly.

59 of 67 people found the following review helpful.
Our physiological & cultural evolution since Australopithecus
By William Garrison Jr.
"The Story of the Human Body: Evolution, Health, and Disease" by Daniel Lieberman (Oct. 2013), [approx. 370 pages of text, & another 60 pages of notes]. Okay, yes, this is a study of the evolution and development of us: mankind. The author doesn't start by hypothesizing how "man" evolved by some fish deciding to become a beachcomber and then standing upright. He avoids the "early" Darwin picture. Instead, the author fast-forwards his journey by picking up mankind's evolutionary traits "about six million years or so to a forest somewhere in Africa" (p.21).

But where is this journey going to take us? As the author postulates: "We didn't evolve to be healthy, but instead we were selected to have as many offspring as possible under diverse, challenging conditions. As a consequence, we never evolved to make rational choices about what to eat or how to exercise in conditions of abundance and comfort... If we wish to halt this vicious circle [of continuing to pass `bad' genes to our children] then we need to figure out how to respectfully and sensibly nudge, push, and sometimes oblige ourselves to eat foods that promote health...." (p. xii).

No, this is not some health-fanatic's book urging us to eating several wheel-barrels full of veggies every day. The author notes how we differ from our knuckle-dragging ancestors, such as we lost our earlier heavily powerful jaw muscles and bulky jaws as our forefathers began eating meats rather than subsisting totally on nuts, fruits, and tubers.

As the "Look Inside" feature was not available at the time of this review, following are the chapter contents, which really present a very good review of the innards of this book.

(Chpt. 1) Introduction: What are humans adapted for?

(Part I: Apes and Humans) [The author discusses the changes between: Australopiths, Homo habilis, H. rudolphensis, Homo erectus, H. heidelbergensis, H. floresiensis, H. neanderthalenis, and Modern humans.]

(2) Upstanding Apes: How we became bipeds.

(3 ) Much depends on dinner: How the Australopiths partly weaned us off fruit.

(4) The first hunter-gatherers: How nearly modern bodies evolved in the human genus.

(5) Energy in the Ice Age: How we evolved big brains along with large, fat, gradually growing bodies.

(6) A very cultured species: How modern humans colonized the world with a combination of brains plus brawn.

(Pat II: Farming and the Industrial Revolution.)
(7) Progress, mismatch, and dysevolution: The consequences-- good and bad --of having Paleolithic bodies in a post-Paleolithic world. [Cavities begin to appear in the time of the Neolithic farmer.]

(8) Paradise Lost?: The fruits and follies of becoming farmers. ["Humans have unleashed upon ourselves a frightening array of horrid diseases ... that we acquired by living in close contact with animals" (p. 201)]

(9) Modern Times, Modern Bodies: The paradox of human health in the Industrial Era.

(Part III: The Present, the Future)
(10) The Vicious Circle of Too Much: Why too much energy can make us sick.

(11) Disuse: Why we are losing it by not using it.

(12) The hidden dangers of novelty and comfort: Why everyday innovations can damage us.

(13) Survival of the Fitter: Can evolutionary logic help cultivate a better future for the human body?

This is not a book about human physiology: how blood flows throughout or body or how our kidneys work. But it does discuss how we picked up human parasites (lice, pin worms, etc.) and diseases (malaria, yaws, syphilis, etc.). This book isn't just about comparing the brain sizes of our early ancestors with ours; just a few factoids to make this topic interesting. This book is more about how human choices have impacted mankind's lifestyles, such as our increased consumption of sugar-loaded foods and how that impacts upon our insulin receptors, glucose molecules, glucose transporters and insulin-resistant stuff. And discussion about our increasing levels of "triglycerides from excess visceral fat." Yummy!

And the author reviews CT scans of Egyptian mummies to study the development of early LDL and HDL influences in some plaque-plugged veins of the Pharaohs.

The author concludes (in part): "If these is any one most useful lesson to learn from our species' rich and complex evolutionary history, it is that culture does not allow us to transcend our biology ... The human body's past was molded by the survival of the fitter, but your body's future depends on how you use it" (p. 367). This book is an easy, enjoyable read, and a wonderful, very informative look at our evolutionary development.

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