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1 Burnside Cooking and Food- Pies and Pastries
4 Local Warehouse Cooking and Food- Pies and Pastries
14 Remote Warehouse Cooking and Food- Baking General

This title in other editions

The Pie and Pastry Bible

by

The Pie and Pastry Bible Cover

 

Synopses & Reviews

Publisher Comments:

"Itand#8217;s a conundrum I canand#8217;t understand. Someoneand#8217;s hankering for pie; you can see the pie-longing in their eyes. They want a delicious flaky crust, something with buttery overtones. They want fresh fruitand#151;not a vague whisper of berry in a butter cream, but overt chunks of apple, discernible bites of berry. But itand#8217;s just not done. You donand#8217;t serve pie at special events like fiftieth birthdays, dinner parties, silveranniversaries, or, God forbid, at a wedding. To which I reply, and#145;Bullpuckies.and#8217;"

And so begins Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented. Pie has always been a popular cookbook topic, yet in Pie It Forward, baker, confectioner, and pastry master Gesine Bullock-Prado unveils an entirely new frontier of pies, redefining what can be done with a piecrust and pastry shell. Expect lattice and cutouts with an entirely modern twist. Homemade puff pastry made easy. Individual pie pops to replace tiredcupcakes. Surprising and wildly successful explorations with beer (Chocolate Stout Pudding Pie), exotic fruits (Yuzu-Ginger Rice Pudding Meringue Pie), and candy making (Earl Grey Truffle Tart). And there are the classics tooand#151;riffing on her German roots, her Hollywood background, and life on her Vermont farmand#151;a Blueberry Brown Butter Tart, an Italian Plum Tart with a yeasted-dough crust, a tiramisu-inspired Espresso Tart, a Vermont Pizza Pie, and more. Including sweet, savory, layered, and miniature pies and tarts, Bullock-Prado presents these recipes with a voice that removes the intimidation factor and inspires readers to break out of the double-crust straitjacket and try her signaturecreationsand#151;and to laugh out loud along the way.

For additional information, technique demonstrations, and more, please visit #LINK<www.pieitforwardcookbook.com>#.

Praise for Pie it Forward:

and#147;Delicious reworkings and inventions from Sandra Bullockand#8217;s sister, including a truly quick puff pastry thatand#8217;s worth the price of the book.and#8221; and#151;New York Times Book Review

"A slice of heaven." and#151;US Weekly

"In Pie it Forward, Gesine Bullock-Prado satisfies even the most demanding sweet tooth." and#151;National Examiner

"Pie it Forward by Gesine Bullock-Prado grabs you with the delectable cover, and holds you with its mouth-watering recipes. My favorite so far, the unbearably amazing pear and rhubarb cardamom custard pie, tastes both cozy and original in the best way possible." and#151;Campus Circle

and#147;Work your way through her beginning section on crustsand#151;the thing that scares bakers off piesand#151;and you will be an expert from puff pastry to pizza dough. . . . When youand#8217;ve conquered these, it really is time to and#147;pie it forwardand#8221; with Bullock-Pradoand#8217;s compositions that turn pie into art. To see them and her technique go to pieitforwardcookbook.com because words donand#8217;t do them justice.and#8221; and#151;Cookbook Digest

and#160;

Synopsis:

Pie is one of the hottest food trends for General Mills--as it is across the country with pie shops springing up and inventive pies coming to the table, from fun hand-held pies to frozen treats, and, of course, luscious fruit pies. Betty Crocker is a trusted expert, and The Big Book of Pies and Tarts is a reliable and creative compedium, showcasing pies in all their diversity.and#160;It's the sixth addition to the Betty Crocker "Big Book of"and#160;series.

Synopsis:

The Culinary Institute of America's comprehensive guide to baking the best pies and tarts at home.

Synopsis:

Allison Kave made pies as a hobby, until one day her boyfriend convinced her to enter a Brooklyn pie-making contest. She won. In fact, her pies were such a hit that she turned pro.

and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;

People canandrsquo;t get enough of her Bourbon Ginger Pecan pie, her whimsical Root Beer Float Pie, her addictive Chocolate Peanut Butter Pretzel Pie. And the crustsandmdash;oh, the crusts!andmdash;are so impossibly flaky, so utterly delicious, that pie eaters around the world will rejoice that Allison has at last divulged her techniques and tips. Organized by month, the book includes pies for every sweet tooth, from inventive pies like Chocolate Lavender Teatime to old-school comfort pies like Candy Apple.

and#160;

Synopsis:

The Culinary Institute of Americaand#8217;s irresistible new collection of gold-standard pie and tart recipes.

With easy-to-follow instructions, stunning photography, and more than 150 canand#8217;t-fail recipes, Pies and Tarts packs the expertise of Americaand#8217;s top cooking school into one comprehensive, must-have collection. Pies and Tarts features all the beloved classics youand#8217;ll want to make again and againand#8212;apple pie, lemon meringue pie, French-style fruit tarts, pumpkin pie, and pecan pie. But donand#8217;t stop thereand#8212;youand#8217;ll want to try every outstanding recipe, including crowd-pleasers like Fudgy Walnut Brownie Pie and sophisticated new twists like Roasted Ginger Plum Tart. Mix and match the versatile crust recipes, and follow the suggested variations to play around with favorite ingredients or seasonal flavors. A chapter on savory dishes such as pot pies, empanadas, and quiches offers brilliant new options for entertaining or family dinners. Whether youand#8217;re an expert baker looking to perfect your craft or a novice seeking to master the basics, Pies and Tarts is sure to become one of your most treasured volumes.

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

Add a comment for a chance to win!
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.



Was this comment helpful? | Yes | No
(3 of 4 readers found this comment helpful)

Product Details

ISBN:
9780684813486
Foreword:
Guarnaschelli, Maria D.
Introduction:
Beranbaum, Rose Levy
Foreword by:
Guarnaschelli, Maria D.
Foreword:
Guarnaschelli, Maria D.
Author:
The Culinary Institute of America
Author:
Bullock-Prado, Gesine
Author:
Kave, Allison
Author:
Betty Crocker
Author:
Migoya, Kristina Petersen
Author:
Tina Rupp Photos, Inc
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
Subject:
Baking
Subject:
Desserts
Subject:
Baking;pies;tarts;pastry
Copyright:
Edition Description:
Trade paper
Series:
at Home with The Culinary Institute of America
Publication Date:
November 1998
Binding:
Paperback
Grade Level:
General/trade
Language:
English
Illustrations:
4-color throughout
Pages:
336
Dimensions:
9 x 9 x 1 in

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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
0 stars - 0 reviews
$50.00 In Stock
Product details 336 pages Scribner Book Company - English 9780684813486 Reviews:
"Synopsis" by ,
Pie is one of the hottest food trends for General Mills--as it is across the country with pie shops springing up and inventive pies coming to the table, from fun hand-held pies to frozen treats, and, of course, luscious fruit pies. Betty Crocker is a trusted expert, and The Big Book of Pies and Tarts is a reliable and creative compedium, showcasing pies in all their diversity.and#160;It's the sixth addition to the Betty Crocker "Big Book of"and#160;series.
"Synopsis" by , The Culinary Institute of America's comprehensive guide to baking the best pies and tarts at home.
"Synopsis" by ,
Allison Kave made pies as a hobby, until one day her boyfriend convinced her to enter a Brooklyn pie-making contest. She won. In fact, her pies were such a hit that she turned pro.

and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;

People canandrsquo;t get enough of her Bourbon Ginger Pecan pie, her whimsical Root Beer Float Pie, her addictive Chocolate Peanut Butter Pretzel Pie. And the crustsandmdash;oh, the crusts!andmdash;are so impossibly flaky, so utterly delicious, that pie eaters around the world will rejoice that Allison has at last divulged her techniques and tips. Organized by month, the book includes pies for every sweet tooth, from inventive pies like Chocolate Lavender Teatime to old-school comfort pies like Candy Apple.

and#160;

"Synopsis" by , The Culinary Institute of Americaand#8217;s irresistible new collection of gold-standard pie and tart recipes.

With easy-to-follow instructions, stunning photography, and more than 150 canand#8217;t-fail recipes, Pies and Tarts packs the expertise of Americaand#8217;s top cooking school into one comprehensive, must-have collection. Pies and Tarts features all the beloved classics youand#8217;ll want to make again and againand#8212;apple pie, lemon meringue pie, French-style fruit tarts, pumpkin pie, and pecan pie. But donand#8217;t stop thereand#8212;youand#8217;ll want to try every outstanding recipe, including crowd-pleasers like Fudgy Walnut Brownie Pie and sophisticated new twists like Roasted Ginger Plum Tart. Mix and match the versatile crust recipes, and follow the suggested variations to play around with favorite ingredients or seasonal flavors. A chapter on savory dishes such as pot pies, empanadas, and quiches offers brilliant new options for entertaining or family dinners. Whether youand#8217;re an expert baker looking to perfect your craft or a novice seeking to master the basics, Pies and Tarts is sure to become one of your most treasured volumes.

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