The pie and pastry bible
(Book)

Book Cover
Average Rating
Published
New York, NY : Scribner, �1998.
Physical Desc
xii, 692 pages : illustrations (some color) ; 27 cm
Status
Description
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Location
Call Number
Status
Phillipsburg City Library
641.865 Beranbaum, Rose Levy
On Shelf
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Subjects
LC Subjects
OCLC Fast Subjects
More Details
Format
Book
Language
English
ISBN
0684813483, 9780684813486

Notes

General Note
Includes index.
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, crystallized 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. With more than 200 recipes, 150 illustrated techniques, and 32 pages of photos of finished pies and pastries depicted in color, this complete and practical book can be a magic wand for making the pies and pastries that cooks dream of.
Local note
$35.00
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Citations
APA Citation (style guide)

Beranbaum, R. L. (1998). The pie and pastry bible. New York, NY: Scribner.

Chicago / Turabian - Author Date Citation (style guide)

Beranbaum, Rose Levy. 1998. The Pie and Pastry Bible. New York, NY: Scribner.

Chicago / Turabian - Humanities Citation (style guide)

Beranbaum, Rose Levy, The Pie and Pastry Bible. New York, NY: Scribner, 1998.

MLA Citation (style guide)

Beranbaum, Rose Levy. The Pie and Pastry Bible. New York, NY: Scribner, 1998. Print.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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