The Pie and Pastry Bible

By Rose Levy Beranbaum; Maria D. Guarnaschelli (Foreword by); Rose Levy Beranbaum (Introduction by)
(Scribner Book Company, Hardcover, 9780684813486, 704pp.)

Publication Date: November 1998

List Price: $50.00*
* Individual store prices may vary.
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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.
"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 the Author
Rose Levy Beranbaum's The Cake Bible earned the International Association of Culinary Professionals/Seagram Book of the Year Award and is currently in its twenty-ninth printing.



Rose Levy Beranbaum's The Cake Bible earned the International Association of Culinary Professionals/Seagram Book of the Year Award and is currently in its twenty-ninth printing.
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