9780684813486-0684813483-The Pie and Pastry Bible

The Pie and Pastry Bible

ISBN-13: 9780684813486
ISBN-10: 0684813483
Edition: First Edition
Author: Rose Levy Beranbaum
Publication date: 1998
Publisher: Scribner
Format: Hardcover 704 pages
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Book details

ISBN-13: 9780684813486
ISBN-10: 0684813483
Edition: First Edition
Author: Rose Levy Beranbaum
Publication date: 1998
Publisher: Scribner
Format: Hardcover 704 pages

Summary

The Pie and Pastry Bible (ISBN-13: 9780684813486 and ISBN-10: 0684813483), written by authors Rose Levy Beranbaum, was published by Scribner in 1998. With an overall rating of 3.6 stars, it's a notable title among other Biscuits, Muffins & Scones (Baking, Pastries, Desserts, Pies) books. You can easily purchase or rent The Pie and Pastry Bible (Hardcover) from BooksRun, along with many other new and used Biscuits, Muffins & Scones books and textbooks. And, if you're looking to sell your copy, our current buyback offer is $0.45.

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
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