The Pie and Pastry Bible
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$50.00
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Product Details
Author:
Rose Levy Beranbaum
Format:
Hardcover
Pages:
704
Publisher:
Scribner (November 11, 1998)
Language:
English
ISBN-13:
9780684813486
ISBN-10:
0684813483
Weight:
48.8oz
Dimensions:
7" x 10" x 1.9"
Case Pack:
10
File:
Eloquence-SimonSchuster_05022026_P10038138_onix30_Complete-20260502.xml
Folder:
Eloquence
List Price:
$50.00
As low as:
$38.50
Publisher Identifier:
P-SS
Discount Code:
A
Audience:
General/trade
Pub Discount:
65
Imprint:
Scribner
Overview
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
-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
