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The Pie and Pastry Bible
by Rose Levy Beranbaum and Laura Hartman Maestro and Gentl & Hyers


Overview -

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.  Read more...

 
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More About The Pie and Pastry Bible by Rose Levy Beranbaum; Laura Hartman Maestro; Gentl & Hyers
 
 
 
Overview

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

 
Details
  • ISBN-13: 9780684813486
  • ISBN-10: 0684813483
  • Publisher: Scribner Book Company
  • Publish Date: November 1998
  • Page Count: 704
  • Dimensions: 10.28 x 7.16 x 2.04 inches
  • Shipping Weight: 3.03 pounds


Related Categories

Books > Cooking > Courses & Dishes - Pies
Books > Cooking > Courses & Dishes - Pastry

 
BookPage Reviews

Can there be a sequel to the Bible? Yes indeed, and I do not blaspheme. Rose Levy Beranbaum, who gave us the glorious, best-selling Cake Bible, has blessed us with The Pie and Pastry Bible, her new, fabulously inclusive compendium of indispensable recipes (over 200) and advice on techniques, ingredients, and equipment.

In the beginning there is a crust, and crust creation is often a devilish endeavor. Rose admits that it took her a long time "to turn out a perfect flavorful, flaky, and tender pie crust on a regular basis." Now, she shares this hard-won skill, plus her ideas for crusts of all kinds (and all with both food processor and hand method options), then shows you how to bake beautiful pies, tarts, tortes, turnovers, tatins, quiches, galettes and crostatas--filled, topped and embellished with fruit, custard, ice cream, meringue, chocolate, and nuts. And the biblical beat goes on with puff pastry, savory main course sensations, biscuits, scones, Danish, brioche and croissants, fillo and strudel, curds, creams, sauces, and glazes.

Whether the recipes are for the complex or the simple--"Molten Chocolate Souffle Tartlets" and "Salmon Wellington" rub their epicurean shoulders with "Perfect Peach Pie" and "Butter Biscuits"--the instructions are intelligently presented and thorough, measurements are given by volume and weight and each recipe is followed by those oh-so-necessary tips for avoiding ever-present pastry pitfalls--or why bad things happen to good cooks. With this baker's bonanza and source book extraordinaire, you'll be all set for the imminent onslaught of holiday happenings.

 
BAM Customer Reviews