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8 Local Warehouse Cooking and Food- Pies and Pastries
17 Remote Warehouse Cooking and Food- Baking General

The Pie and Pastry Bible

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The Pie and Pastry Bible Cover

 

Synopses & Reviews

Publisher Comments:

andlt;Bandgt;andlt;Iandgt;The Pie and Pastry Bibleandlt;/Iandgt; is your magic wand for baking the pies, tarts, and pastries of your dreams — the definitive work by the country's top baker.andlt;/Bandgt; andlt;BRandgt; andlt;UL TYPE=DISCandgt; andlt;LIandgt;andlt;Bandgt;More than 300 recipes, 200 drawings of techniques and equipment, and 70 color pictures of finished pies, tarts, and pastriesandlt;/Bandgt; andlt;LIandgt;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 andlt;LIandgt;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 andlt;LIandgt;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 andlt;LIandgt;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 andlt;LIandgt;How to make a tender andlt;Iandgt;andandlt;/Iandgt; flaky pie crust in under three minutes andlt;LIandgt;How to make the best brownie ever into a crustless tart with puddles of ganache andlt;LIandgt;Exciting savory recipes, including meat loaf wrapped in a flaky Cheddar cheese crust and a roasted poblano quiche andlt;LIandgt;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 andlt;LIandgt;Detailed information on ingredients and equipment, previously available only to professionals andlt;LIandgt;The wedding cake reconceived as a Seven-Tier Chocolate Peanut Butter Mousse Tart andlt;LIandgt;Pointers for Success follow the recipes, guaranteeing perfect results every time andlt;/ULandgt;

About the Author

Rose Levy Bernabaum,andlt;/Bandgt; a frequent contributor to all the major food magazines and andlt;Iandgt;The New York Times,andlt;/Iandgt; is a consultant to the baking and chocolate industries. Her definitive work on cakes, andlt;Iandgt;The Cake Bible,andlt;/Iandgt; won the Cookbook of the Year Award from the International Association of Culinary Professionals. Rose's research for andlt;Iandgt;The Pie and Pastry Bibleandlt;/Iandgt; 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.

Table of Contents

CONTENTS

FOREWORD

INTRODUCTION

BASIC PASTRY INGREDIENTS

WEIGHTS AND MEASURES

Crusts

Fruit Pies

Chiffon Pies

Meringue Pies and Tarts

Custard Pies and Tarts

Ice Cream Pies and Ice Creams

Tarts and Tartlets

Savory Tarts and Pies — and Quiche

Biscuits and Scones

Fillo

Strudel

Puff Pastry and Croissant

Danish Pastry

Brioche

Cream Puff Pastry

Fillings and Toppings

Sauces and Glazes

Techniques

Ingredients

Equipment

SOURCES

ACKNOWLEDGMENTS

INDEX

What Our Readers Are Saying

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Average customer rating based on 1 comment:

acdew, February 12, 2009 (view all comments by acdew)
I am so admiring of this book that I am buying it for my sister-in-law, who like my self has a taste for the science of cooking combined with a sweet-tooth.

The author makes astute observations based on thorough research. Her explanations of the chemistry of pastry and desert making are easily understandable and helpful in producing delicious results.

Her recipes always include an extra step to create that extra special taste.

She is very enthusiastic about her subject and that provides a good counter balance to what sometimes feels a bit hyper-precise. Sometimes the amounts of the ingredients seem to work out to be a skosh on the scant side, but maybe I'm just greedy and my pie plates are too big. That said when I am using a recipe from another source I always check what "The Pie and Pastry Bible" might contribute to my information.



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Product Details

ISBN:
9780684813486
Foreword:
Guarnaschelli, Maria D.
Introduction:
Beranbaum, Rose Levy
Foreword by:
Guarnaschelli, Maria D.
Foreword:
Guarnaschelli, Maria D.
Author:
Beranbaum, Rose Levy
Publisher:
Scribner Book Company
Location:
New York, NY :
Subject:
Pastry
Subject:
Pies
Subject:
Courses & Dishes - Pastry
Subject:
Courses & Dishes - Pies
Subject:
General Cooking
Subject:
Cooking and Food-Pies and Pastries
Subject:
dessert; pie; baking; recipes; tart; Cake Bible; IACP award; custard; meringue; pie crust; quiche; dumplings; scones; puff pastry; profiteroles; pastries; brioche; cream puffs; fruit pies; turnovers; strudel; delicious; sweet; cooking; baking techniques
Copyright:
Edition Description:
Hardback
Publication Date:
November 1998
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
24 pg color insert,(1-8 page and 1-16 pa
Pages:
704
Dimensions:
10 x 7 in 46.69 oz

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Related Subjects


Cooking and Food » Baking » General
Cooking and Food » Baking » Pies and Pastries
Cooking and Food » Desserts and Candy » Chocolate and Candy

The Pie and Pastry Bible New Hardcover
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Product details 704 pages Scribner Book Company - English 9780684813486 Reviews:
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