The Pie and Pastry Bible Hardcover – 11 Nov 1998
Customers who viewed this item also viewed
Reading about the ins and outs of baking the perfect, flaky pie crust is a little like reading about how to achieve the perfect golf swing: the proof is in the doing. And it often takes a remarkably intuitive reader to understand exactly what the author is getting at. Not so the work of Rose Levy Beranbaum, the author who gave us The Cake Bible. If ever there was a cookbook author who could place her hands on top of yours, putting you through the proper motions, helping you arrive at just the right touch, Beranbaum is the one.
The Pie and Pastry Bible begins with the crust. The author confesses right up front that 21 years ago, when she first began her quest for the perfect crust, "it was a complete mystery to me." She wasn't looking for a once-in-a-lifetime experience, but something she could consistently turn out at a moment's notice. The ideal pie crust, she writes, "has light, flaky layers, but also ... is tender, and nicely browned, with a flavor good enough to eat by itself."
In a book that stretches to about 700 pages long, her favorite pie crust is the first recipe: Perfect Flaky and Tender Cream Cheese Pie Crust. Typically, Beranbaum lists the ingredients by measure and weight for three separate sizes of pies, then gives instructions for the food processor or by hand.
After 70 pages of pie crusts, tart crusts, and crumb pie crusts of every imaginable make and combination, Beranbaum starts with fruit pies. Her first (of many) detailed charts shows exactly what her ratios are of fruit to sugar to cornstarch. Then each recipe (start with The Best All American Apple Pie) includes pointers for success as well as several variations on the theme. Under the headline "Understanding," Beranbaum goes that extra mile by taking the trouble to explain just why something works the way it does.
If you are only going to own one cookbook for pie and pastry recipes of every imaginable stripe and combination, you can't go wrong with this one. It's the Bible, after all. --Schuyler Ingle
About the Author
Rose Levy Bernabaum, a frequent contributor to all the major food magazines and The New York Times, is a consultant to the baking and chocolate industries. Her definitive work on cakes, The Cake Bible, won the Cookbook of the Year Award from the International Association of Culinary Professionals. Rose's research for The Pie and Pastry Bible included a strudel pilgrimage to Austria, a fact-finding Danish mission to Denmark, and travel and study throughout France, Switzerland, Hungary, and Germany. She lives in New York City.See all Product description
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter mobile phone number.
|5 star (0%)|
|4 star (0%)|
|3 star (0%)|
|2 star (0%)|
|1 star (0%)|
Most helpful customer reviews on Amazon.com
The real proof is in the pudding, so I made 3 pies from two of Mrs. Beranbaum's cookbooks, The Baking Bible and The Pie and Pastry Bible. I made three different crusts one for each apple, cherry, and pumpkin pies. Let's just say that my family was very impressed! The pies turned out perfect all three times and were very delicious! I'm kinda proud and pleased that my first ever pies, from scratch, looked and tasted great!
Though I have much to learn and I do need more practice on the are of pie making, I found that this book is money well spent. Thank you Mrs. Rosse Levy Beranbaum! I love your books!
The contents include:
-Meringue Pies and Tarts
-Custard Pies and Tarts
-Ice cream Pies and Ice Cream (!!!!)
-Tarts and tartlets
-Savory Tarts and Pies and Quiche
-Biscuits and Scones
-Puff Pastry and Croissant
-Cream Puff Pastry
It also includes extra information with basic pastry weights and measures, techniques, ingredients and equipment.
And a valuable plus from this book is that it is easy to understand even though it has few pictures, but it has enough information and tips on every recipe.