Synopses & Reviews
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