The Pie and Pastry Bible by Rose Levy Beranbaum

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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 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

About Rose Levy Beranbaum

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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.
Published December 1, 2009 by Scribner. 704 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for The Pie and Pastry Bible

Publishers Weekly

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Precision is the trademark style of Los Angeles Times-syndicated food columnist Berenbaum, a baking and chocolate industry consultant and author (The Cake Bible) who demystifies the art (and science)

Nov 09 1998 | Read Full Review of The Pie and Pastry Bible

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