- Große Hörbuch-Sommeraktion: Entdecken Sie unsere bunte Auswahl an reduzierten Hörbüchern für den Sommer. Hier klicken.
|Amazon-Preis||Neu ab||Gebraucht ab|
Möchten Sie die Produktinformationen aktualisieren oder Feedback zu den Produktabbildungen geben?
Ist der Verkauf dieses Produkts für Sie nicht akzeptabel?
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
Like The Cake Bible, this is a very detailed, incredibly researched book. Ms Berenbaum tolerates nothing short of perfection. Lesen Sie weiter...Veröffentlicht am 30. Juni 2000 von Alexis Rosoff Treeby
This book can be great but only if you have a lot of time to invest in making a pie or tart. And, while Rose does do a masterful job of teaching the fine art of pastry making (and... Lesen Sie weiter...Am 17. März 2000 veröffentlicht
Rose has pie and pastry baking down to an exact science. Her recipes are very exact, they specify ingredients frequently by brand name, baking techniques, and even which bakeware... Lesen Sie weiter...Veröffentlicht am 24. Januar 2000 von Joyce Eastwick
As a formally trained & accomplished baker and long time fan of The Cake Bible, I love Rose's latest publication. Lesen Sie weiter...Am 5. Januar 2000 veröffentlicht
Please be aware of an error regarding the lemon meringue pie on page 178. The recipe reads "8 (eight)eggs, separated yolks. Lesen Sie weiter...Am 3. November 1999 veröffentlicht
I just finished my first pie out of this book, and although it was quite time-consuming, it was truly delicious. Lesen Sie weiter...Am 9. August 1999 veröffentlicht
After reading just a couple of her receipies, I discovered this book is not for the faint at heart when it comes to baking. Lesen Sie weiter...Am 2. August 1999 veröffentlicht
I asked for this book for Christmas and ended up staying up all night reading it straight through like a novel (porno actually) And I had made 4 peanut butter tarts before New... Lesen Sie weiter...Am 26. Juli 1999 veröffentlicht
Having heard Rose speak on Public Radio about the value in baking homemade pie for family and guests, I had to order the book if only to have the Flaky Cream-Cheese Pie Crust... Lesen Sie weiter...Veröffentlicht am 15. Juli 1999 von Eileen Voss