| | |  | Cake Pans | Home » » The Pie and Pastry Bible | | | | | | | Description: | | The Pie and Pastry Bible is your magic wand for baking the pies, tarts, and pastries of your dreams -- the definitive work by the country's top baker. More than 300 recipes, 200 drawings of techniques and equipment, and 70 color pictures of finished pies, tarts, and pastries Easy-to-follow recipes for fruit pies, chiffon pies, custard pies, ice-cream pies, meringue pies, chocolate pies, tarts and tartlets, turnovers, dumplings, biscuits, scones, crostadas, galettes, strudel, fillo, puff pastry, croissants (chocolate, too), Danish, brioche, sticky buns, cream puffs, and profiteroles All kinds of fillings, glazes, toppings, and sauces, including pastry cream, frangipane, Chiboust, fruit curds, ice creams, fondant, fruit preserves, streusel, meringues, ganache, caramel, and hot fudge A separate chapter featuring foolproof flaky, tender, and original crusts of every kind imaginable. Here are a few: Flaky Cream Cheese Pie Crust, Flaky Cheddar Cheese Pie Crust, Miracle Flaky Lard Pie Crust, and Flaky Goose Fat Pie Crust; Bittersweet Chocolate, Coconut, Ginger, and Sweet Nut Cookie Crusts; and Vanilla, Gingersnap, Chocolate, and Graham Cracker Crumb Crusts Countless tips that solve any problem, including the secrets to making a juicy fruit pie with a crisp bottom crust and a lemon meringue pie that doesn't weep How to make a tender and flaky pie crust in under three minutes How to make the best brownie ever into a crustless tart with puddles of ganache Exciting savory recipes, including meat loaf wrapped in a flaky Cheddar cheese crust and a roasted poblano quiche Extensive decorating techniques for the beginning baker and professional alike that show you how to make chocolate curls, pipe rosettes, crystallize flowers and leaves, and more Detailed information on ingredients and equipment, previously available only to professionals The wedding cake reconceived as a Seven-Tier Chocolate Peanut Butter Mousse Tart Pointers for Success follow the recipes, guaranteeing perfect results every time | | | Product Details: | | | Author:
| Rose Levy Beranbaum | | Hardcover:
| 704 pages | | Publisher:
| Scribner | | Publication Date:
| November 11, 1998 | | Package Length:
| 10.1 inches | | Package Width:
| 7.1 inches | | Package Height:
| 2.1 inches | | Package Weight:
| 2.35 pounds | | Average Customer Rating:
|  based on 83 reviews |
| | | | Customer Reviews: | |
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 Excellent reference!Jun 09, 2010
If you really want to know how to make great pastry/pie crust, or if you want to understand how it works, then get this book. As with her Bread and Cake Bibles, RLB does an encyclopedic job of explaing pies/pastries while sharing her enthusiasm for them. She even admits to liking pie more than cake!
 The Best!Feb 12, 2010
The Pie and Pastry Bible by Rose Levy Beranbaum is one of my favorite cookbooks. It's definitely the one I use the most, as is obvious from my version's dog eared and splattered pages. This book contains a section on crusts from which I learned to make excellent crusts. She describes in detail how to produce no-fail tasty crusts, the foundation of pies and tarts. As for the recipes themselves, here are a couple of my favorites from the Pie and Pastry Bible: "The Best All-American Apple Pie" and "Fresh Blueberry Pie".
Best Pie and Pastry cookbook everFeb 02, 2010
Doing one thing and doing it well is often better than doing many things either averagely or poorly. The Pie and Pastry Bible does one thing and it does it extremely well. Rose Levy Beranbaum breaks down all the secrets to making pie and pastry as well as many variations. Too many cookbooks are pretty but not really informative. This one is not one of those, it will get constant use over the years in my kitchen. I know this because it will take me a long time to work through all the recipes. It will be worth it though.
2 of 6 found the following review helpful:
 bad recipes--buyer bewareNov 14, 2009
This book has some good baking TIPS, but many of the recipes simply do not work. I'm a fairly experienced baker and don't seem to have this kind of trouble with other books.
Mouthwatering & A+ review by word of mouth!Nov 12, 2009
This book will be of extreme good use by new cooks and revered by old cooks with excellent instruction and upper crust receipes!
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