The Pie And Pastry Bible

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The Pie & Pastry Bible

Richard Bertinet talks about his new book, Pastry

Thanks to The Cake Bible, I’m known for cakes, but my greatest love to eat is a fruit laden or filled pastry, such as cherry pie, lemon tart, sticky buns filled with rum soaked raisins………and this 692 page book with over 250 recipes, which took me over 5 years to write, has all of them. It also includes a wide variety of pie crusts from my favorite tender, flaky, and flavorful cream cheese and butter crust to savory crusts made with goose fat or beef suet.The excellent illustrations were doing by my high school classmate Laura Maestro.

Reviews Awards And Quotes

The Pie and Pastry Bible, published in 1998, received many kudos including: Food & Wine Books “Best of the Best: The Best Recipes from the Best Cookbooks of the Year” and Coffee & Cuisine “Best Cookbook” award.

Rose’s encylopedic book, The Pie and Pastry Bible, 1998, was nominated for a James Beard award. It was also included in Food and Wine’s book “the Best of the Best.”

“Baking pies is hard work, but the hardest job here is deciding which amazing pie to bake first. Rose Levy Beranbaum, who previously wrote The Cake Bible, brings missionary zeal to her task of revealing the secrets of great pies.”–People Magazine

“I have been visited by a pie priestess-Rose Levy Beranbaum, author of the newly released Pie and Pastry Bible. And I have seen the light, or rather tasted the light and flaky pie crust made by my very own hands following Beranbaum’s commandments.” –The Atlanta Journal-Constitution

“Ms. Beranbaum may be the most meticulous cook who ever lived.”–The New York Times “

“0 Heavenly Pie: Rose Beranbaum-aka The Queen of Tarts-explores pies, tarts, and every other pastry under the sun, savory as well as sweet.”–Traditional Home

“The knead for love: Rose Levy Beranbaum gets a warm and floury feeling from pastry in all its guises, and judging by her book sales, so do many of the rest of us.”–Toronto National Post

“To paraphrase a famous saying—you can have my Pie and Pastry Bible when you pry it from my cold dead fingers!” –Al P., Idaho

The Pie And Pastry Bible

  • HPB condition ratings
  • New: Item is brand new, unused and unmarked, in flawless condition.
  • Fine/Like New : Book may have been read. Looks new and has no defects. May show remainder marks. Used textbooks do not come with supplemental materials.
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  • Very Good : Shows signs of wear. May have minor defects: clipped or chipped dust jacket owners inscription remainder mark minor foxing or bumping. Used textbooks do not come with supplemental materials.
  • Good : Average used book with all pages present. May have any of the defects above to a greater degree, including highlighting, library markings, or loose bindings. Rare and collectible books may have cocked spine, cracked hinges, water stains torn or repaired dust jacket. Used textbooks do not come with supplemental materials.
  • Fair : May be very worn, soiled, torn, or barely holding together. Used textbooks do not come with supplemental materials.
  • Poor : May have extensive damage from moisture or insects detached boards parts may be missing marginally salable unless very unusual. Used textbooks do not come with supplemental materials.

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The Best All American Apple Pie

The Pie and Pastry Bible by Rose Levy Beranbaum (1998 ...

eEvil Ronnie14

I’ve had a lot of fun working my way through many of the pies and tarts in Rose Levy Beranbaum’s Pie and Pastry Bible, with much sucess. I began this past summer, doing pecan, chocolate pecan, banana cream, key lime, and lemon merringue pies as well as pear almond, apple walnut tarts and Linzertorte, using various doughs such as cookie dough, cream cheese dough, hazlenut for the Linzer, all butter…Last week I made her Great American Apple Pie. I didn’t have any baking apples so I used Granny Smiths. Her recipe calls for 1/4 cup each white and brown sugar. It came out really tart . Nice thick glaze but not enough of it.Today, I made it again, doubling the sugars, leaving everything else constant with the recipe. I sliced the apples thicker The apples had a nicer bite to them, but there was a lot more sauce, and it was runny. I guess that extra cup of sugar means that I should bump up the cornstarch next time from 1 TBSP + 1 tsp to … Any comments or recommendations? I’ve also done a few items from Maida Heater’s various books and plan to start doing some cakes this winter.

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Publishers Weeklynov 9 1998

Precision is the trademark style of Los Angeles Times-syndicated food columnist Berenbaum, a baking and chocolate industry consultant and author who demystifies the art of pie and pastry making. Exacting instructions in this compendium of sweet and savory “how-tos” may open new doors for daunted home bakers and dessert dabblers, while offering serious amateurs an additional resource for creative inspiration. Recipe ingredients are given in both volume and weight . Pies and tarts include sweet and savory . The pastry section includes classic French puff pastry, Danish pastry, phyllo and strudel doughs among others. End chapters cover fundamentals like techniques , ingredients and appropriate equipment . Accompanying sections to recipes–“Pointers for Success” and “Understanding” –clearly detail the scientific underpinnings of the baking process. Indeed a “bible” for novices and serious amateurs alike, this time-tested encyclopedic tome distills Berenbaum’s 21 years dedicated to the pastry arts in a clearly written, thoroughly documented manual. First serial to Family Circle BOMC/Good Cook main selection BOMC alternate.

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