The Pie and Pastry Bible - by Rose Levy Beranbaum (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>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.<p/><br></br><p><b> Book Synopsis </b></p></br></br><b><i>The Pie and Pastry Bible</i> is your magic wand for baking the pies, tarts, and pastries of your dreams--the definitive work by the country's top baker.</b> <p/>-More than 300 recipes, 200 drawings of techniques and equipment, and 70 color pictures of finished pies, tarts, and pastries <p/> -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 <p/> -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 <p/> -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 <p/> -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 <p/> -How to make a tender <i>and</i> flaky pie crust in under three minutes <p/> -How to make the best brownie ever into a crustless tart with puddles of ganache <p/> -Exciting savory recipes, including meat loaf wrapped in a flaky Cheddar cheese crust and a roasted poblano quiche <p/> -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 <p/> -Detailed information on ingredients and equipment, previously available only to professionals <p/> -The wedding cake reconceived as a Seven-Tier Chocolate Peanut Butter Mousse Tart <p/> -Pointers for Success follow the recipes, guaranteeing perfect results every time<p/><br></br><p><b> About the Author </b></p></br></br>Rose Levy Bernabaum, </b> a frequent contributor to all the major food magazines and <i>The New York Times, </i> is a consultant to the baking and chocolate industries. Her definitive work on cakes, <i>The Cake Bible, </i> won the Cookbook of the Year Award from the International Association of Culinary Professionals. Rose's research for <i>The Pie and Pastry Bible</i> included a strudel pilgrimage to Austria, a fact-finding Danish mission to Denmark, and travel and study throughout France, Switzerland, Hungary, and Germany. She lives in New York City.
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