The Pie and Pastry Bible

The Pie and Pastry Bible

Book - 1998
Average Rating:
1
Rate this:
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.

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
Publisher: New York : Scribner, c1998
ISBN: 9780684813486
0684813483
Branch Call Number: 641.865 Ber
Characteristics: xii, 692 p., 24 p. of plates : ill. (some col.)
Additional Contributors: Hartman, Laura
Gentl & Hyers

Opinion

From the critics


Community Activity

Comment

Add a Comment

g
glotet
Sep 23, 2017

Excellent with highly reliable and helpful information leading towards success. Extremely knowledgable and well qualified writer.

Age Suitability

Add Age Suitability

There are no age suitabilities for this title yet.

Summary

Add a Summary

There are no summaries for this title yet.

Notices

Add Notices

There are no notices for this title yet.

Quotes

Add a Quote

There are no quotes for this title yet.

Explore Further

Browse by Call Number Get NoveList Reading Recommendations

Subject Headings

  Loading...

Find it at WPL

  Loading...
[]
[]
To Top