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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 show more 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, crystallized 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. With more than 200 recipes, 150 illustrated techniques, and 32 pages of photos of finished pies and pastries depicted in color, this complete and practical book can be a magic wand for making the pies and pastries that cooks dream of. show lessTags
Recommendations
Member Reviews
This is a wonderfully detailed cookbook that really teaches how to bake pies and other pastries. It is not simply a collection of recipes but a true education of pies and pastry. The Pie and Pastry Bible is not a book to skim through as you try to make a pie or other pastry. It is better to simply sit and read, absorbing the knowledge before starting in the kitchen.
I rely on this book for standard recipes for pie crust and the like. However, I think many of the recipes are needlessly complicated or require obscure ingredients that aren't easy for the average home cook to come by. Fore example, the pecan pie recipe calls for Lyle's Golden Syrup for the filling. It's no problem to procure this in NYC or San Francisco, but it's decidedly harder in other locations. Also, you would never find this on the ingredients list for a traditional pecan pie.
Nearly as perfect as The Cake Bible. Maybe if this had come first, I'd have liked it better than the Cake Bible. Who knows. It's really good.
Follow her directions and everything you make from this book will be fabulous.
Indispensable book around Thanksgiving & Christmas.
One of the best books out there on this topic I love it almost as much as "The Cake Bible"
The Pie and Pastry Bible by Rose Levy Beranbaum (1998)
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Author Information
16+ Works 4,554 Members
Rose Levy Beranbaum is an award-winning baker, food writer, and cookbook author. She has been a guest on many major television shows and was a presenter at the Melbourne Food and Wine Festival and the Oxford Food Symposium. She also created the Rose Levy Bakeware product line. Beranbaum has written for The Washington Post, Fine Cooking, Reader's show more Digest, Hemispheres, and Food Arts Magazine, for which she won The Association of Food Journalists Award for the Best Food Feature in a Magazine and The Jacob's Creek World Food Award for Best Food Article. She has also published many award-winning books, including The Cake Bible, The Bread Bible, and Rose's Christmas Cookies. (Bowker Author Biography) show less
Some Editions
Series
Classifications
- Genres
- Food & Cooking, Nonfiction, General Nonfiction
- DDC/MDS
- 641.865 — Applied Science & Technology Home economics & family management Food, Cooking & Recipes / Meals, Picnics Cooking specific kinds of dishes and preparing beverages Desserts Baking
- LCC
- TX773 .B4478 — Technology Home economics Home economics Cooking
- BISAC
Statistics
- Members
- 779
- Popularity
- 35,748
- Reviews
- 8
- Rating
- (4.22)
- Languages
- English, Spanish
- Media
- Paper, Ebook
- ISBNs
- 6
- ASINs
- 2
