Download PDF The Pie and Pastry Bible, by Rose Levy Beranbaum
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The Pie and Pastry Bible, by Rose Levy Beranbaum
Download PDF The Pie and Pastry Bible, by Rose Levy Beranbaum
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Amazon.com Review
Reading about the ins and outs of baking the perfect, flaky pie crust is a little like reading about how to achieve the perfect golf swing: the proof is in the doing. And it often takes a remarkably intuitive reader to understand exactly what the author is getting at. Not so the work of Rose Levy Beranbaum, the author who gave us The Cake Bible. If ever there was a cookbook author who could place her hands on top of yours, putting you through the proper motions, helping you arrive at just the right touch, Beranbaum is the one. The Pie and Pastry Bible begins with the crust. The author confesses right up front that 21 years ago, when she first began her quest for the perfect crust, "it was a complete mystery to me." She wasn't looking for a once-in-a-lifetime experience, but something she could consistently turn out at a moment's notice. The ideal pie crust, she writes, "has light, flaky layers, but also ... is tender, and nicely browned, with a flavor good enough to eat by itself." In a book that stretches to about 700 pages long, her favorite pie crust is the first recipe: Perfect Flaky and Tender Cream Cheese Pie Crust. Typically, Beranbaum lists the ingredients by measure and weight for three separate sizes of pies, then gives instructions for the food processor or by hand. After 70 pages of pie crusts, tart crusts, and crumb pie crusts of every imaginable make and combination, Beranbaum starts with fruit pies. Her first (of many) detailed charts shows exactly what her ratios are of fruit to sugar to cornstarch. Then each recipe (start with The Best All American Apple Pie) includes pointers for success as well as several variations on the theme. Under the headline "Understanding," Beranbaum goes that extra mile by taking the trouble to explain just why something works the way it does. If you are only going to own one cookbook for pie and pastry recipes of every imaginable stripe and combination, you can't go wrong with this one. It's the Bible, after all. --Schuyler Ingle
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From Publishers Weekly
Precision is the trademark style of Los Angeles Times-syndicated food columnist Berenbaum, a baking and chocolate industry consultant and author (The Cake Bible) who demystifies the art (and science) of pie and pastry making. Exacting instructions in this compendium of sweet and savory "how-tos" (achieve the flakiest pie crust, shape and bake croissants, apply decorative techniques, etc.) 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 (ounces and grams). Pies and tarts include sweet (e.g., Fig Tart with Mascarpone Cream) and savory (e.g., Deep Dish Chicken Pot Pies; Roasted Red Pepper and Poblano Quiche). The pastry section includes classic French puff pastry, Danish pastry, phyllo and strudel doughs among others. End chapters cover fundamentals like techniques (decorating, measuring ingredients), ingredients (often with stated brand preferences) and appropriate equipment (mixers, tart pans, etc.). Accompanying sections to recipesA"Pointers for Success" and "Understanding" (notes on food chemistry)Aclearly 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. Copyright 1998 Reed Business Information, Inc.
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Product details
Hardcover: 704 pages
Publisher: Scribner; First Edition edition (November 11, 1998)
Language: English
ISBN-10: 0684813483
ISBN-13: 978-0684813486
Product Dimensions:
7 x 1.9 x 10 inches
Shipping Weight: 3 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
204 customer reviews
Amazon Best Sellers Rank:
#33,529 in Books (See Top 100 in Books)
I purchased this book 15-20 years ago. I'm a home cook, but pies and tarts are my favorite: I'm always the one who brings the showstopper pie or tart wherever I go. Once I started using Rose's recipes, I started getting rave reviews from virtually everyone who tasted my pies. I call Rose (whom I don't know, but wish I did) The Goddess. She is meticulous. Her recipes are creative: for example, her Blueberry Tart, which is one of my "blue-ribbon" standbys, has a genius method of ensuring that the blueberry filling is not just blueberry "jam," but actually has whole, beautiful blueberries. Her recipes are also infallible: if you do exactly what she says, you will not fail. Very important: you MUST buy the hardcover! Otherwise her recipes will drive you crazy because you'll find the filling recipe here, the dough recipe there (or perhaps there), the instructions for blind-baking elsewhere, and her tips for using tart shells on yet another page. This is not a criticism: Rose is so meticulous with her recipes that she can't possibly repeat her detailed instructions in every recipe. I photocopy the pages I need, then arrange them in a logical sequence, sometimes literally cutting and pasting them. I've done this for the recipes I make over and over such as "Open-faced fresh blueberry pie," "Pecan pie," and "Fresh strawberry and rhubarb tart," all of which I make as tarts, I finally wrote this review because I just wrote a 2-star for another pie book, in which I mentioned PPB. I thought, "it's time I raved about this on amazon!" I'm retired, cooking is my thing, I read cookbooks like novels, and I always change something about every recipe I read. Not Rose. Her recipes are perfect. Photo: my blueberry tart prepared for transport: Rose's recipe + pastry cutouts on top representing blueberries and their leaves.
I purchased a few books from Mrs. Beranbaum, in order to prepare something special this past Holiday Season. I am a beginner baker with a passion to learn. At first it seemed a bit confusing with all the measurements and jumping around from one section to another, but after taking the time to read and to absorb the information I found that I understood the recipes and format much better. This is not your simple and typical cookbook. This is a book for baking which is more involved and loaded with tips and I found this book to be educational.The real proof is in the pudding, so I made 3 pies from two of Mrs. Beranbaum's cookbooks, The Baking Bible and The Pie and Pastry Bible. I made three different crusts one for each apple, cherry, and pumpkin pies. Let's just say that my family was very impressed! The pies turned out perfect all three times and were very delicious! I'm kinda proud and pleased that my first ever pies, from scratch, looked and tasted great!Though I have much to learn and I do need more practice on the are of pie making, I found that this book is money well spent. Thank you Mrs. Rosse Levy Beranbaum! I love your books!
This book is better than I expected. It is a complete guide.The contents include:-Crusts-Fruit Pies-Chiffon Pies-Meringue Pies and Tarts-Custard Pies and Tarts-Ice cream Pies and Ice Cream (!!!!)-Tarts and tartlets-Savory Tarts and Pies and Quiche-Biscuits and Scones-Fillo-Strudel-Puff Pastry and Croissant-Danish Pastry-Brioche-Cream Puff Pastry-Fillings, toppings-Sauces, glazesIt also includes extra information with basic pastry weights and measures, techniques, ingredients and equipment.And a valuable plus from this book is that it is easy to understand even though it has few pictures, but it has enough information and tips on every recipe.
The recipes are awesome! Rose Levy Beranbaum is my all time favorite cookbook author for the clarity she brings to measurements & techniques. However, I'm a visual person and illustrations mean a lot to me. The digital edition of the book doesn't include the illustrations. If I didn't rely on illustrations, I'd give this 5 stars.
I really liked Rose's The Cake Bible so I decided to buy The Pastry Bible. I loved this book. Beautiful homey pies, nice instructions and no fail recipes. I think her apple pies are the best I've made and her pie crusts are superb. This book is one of those books that I write on and wear of quickly because of constant use. I always leave it in the kitchen. Recommend it to any cook who enjoys baking and looks to better his or her pie repertoire.
One of the best pie and pastry reference books out there. It tells you how to make something as well as explains why something does or does not work. "The Cake Bible" is her other great reference book on baking.
I was thrilled to read this book's opening chapter and decided I had to have my own copy. I'm a very experienced pie baker, so unlike her tale, I have a tried and true recipe that has never failed in the art of pie making. But my recipe was getting a bit old after almost 45 years, so I wanted to try new things. I also don't have her depth or insights and wanted to learn more. It does not disappoint to give you details and for that it is a great resource. I decided to try her flaky cream cheese pie pastry recipe first. This is why I did not give it 5 stars. It is tedious, time consuming, and a rather disappointing crust after all that work. I made the nectarine-raspberry pie and also had a failure in the sauce made from the juices. It turned to tar in the microwave at the time specified on the recipe. However, there are many failures that may mean future successes, as Rose Beranbaum was so eager to learn. I hope I can continue to be inspired...there are definitely many more possibilities to master.
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