Zoom

The Pie and Pastry Bible

Name: The Pie and Pastry Bible
Brand: Scribner Book Company
SKU: 9780684813486
Price: 35.99 USD
Availability: InStock

$35.99 $50.00

Discount: $14.01 (29%)

Hurry Up! Only 21 Left in Stock!

Out of stock >

Guarantee safe & Secure checkout

Availability: In Stock

Contributors:

Rose Levy Beranbaum

Publisher:

Scribner Book Company

Binding:

Hardcover

Book Category:

Cooking

Book Subcategory:

Courses & Dishes, Methods

Book Topic:

Pies, Pastry, Baking

Award:

1999 James Beard Foundation Book Awards Nominee - Baking/Desserts Award

Shipping & Return +

The product is eligible for a complimentary return within 30 days from the date of purchase. Furthermore, individual items are shipped within 24 hours of receiving the order.

Rating and Reviews +

Specifications +

Release Date:

1998-11-11

ISBN 13:

9780684813486

Weight:

3.03 lbs

Size:

10.28 x 7.16 x 2.04 inches

Pages:

704

Mint Condition +

product description

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.

-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 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.

The Pie and Pastry Bible

Description

Recently Viewed Products

Recently viewed products

Secure Payment

Online Offers

Quick Refunds

Curated Items