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The Pie and Pastry Bible [Englisch] [Gebundene Ausgabe]

Rose Levy Beranbaum
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11. November 1998
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

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  • The Bread Bible the Bread Bible EUR 25,40

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  • Gebundene Ausgabe: 704 Seiten
  • Verlag: Scribner; Auflage: First Edition (11. November 1998)
  • Sprache: Englisch
  • ISBN-10: 0684813483
  • ISBN-13: 978-0684813486
  • Größe und/oder Gewicht: 26,1 x 18,2 x 5,2 cm
  • Durchschnittliche Kundenbewertung: 4.5 von 5 Sternen  Alle Rezensionen anzeigen (28 Kundenrezensionen)
  • Amazon Bestseller-Rang: Nr. 175.240 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
  • Komplettes Inhaltsverzeichnis ansehen

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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


Offers more than two hundred recipes for pies and pastries and includes hints and tips, decorating techniques, and detailed information on ingredients and equipment.

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4.5 von 5 Sternen
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4 von 4 Kunden fanden die folgende Rezension hilfreich
Von A. Pira
Format:Gebundene Ausgabe
This book tends to read at times as though it were longing to be classified as a science text. This is not necessarily bad. I found it very interesting to read about what makes a good pie crust: a low protein flour for tenderness, the proper fat blending technique to ensure flakiness, adequate chilling to ensure minimal distortion during baking, etc. She is very thorough and covers EVERY aspect of making pies and pastry. However, the results and the experience of using this book in the kitchen don't quite live up to the anticipation.
While the fillings are generally about as delicious as they come, there are a few serious errors (I was very careful about measuring and using an accurate thermometer, and the Lemon Merangue Pie still came out like Lemon soup, twice), and the techniques required to acheive these results can be VERY time consuming. If I'm going to spend this kind of time, the recipe better be accurate. In a similar vein, the recipes for sauces, ice creams, and danish produce wonderful results. But again, do not underestimate the amount of time involved in producing them.
The verdict on Rose's pie crust is more problematic. Have you ever tried kneading and pounding pie crust in a ziploc bag? Try it and watch everything stick to the inside; I don't care how cold she says it should be. It sticks and is a mess. Also, she seems to be striving for the ultimate in tenderness for her pie crusts. But using a combination of soft pastry flour, plus vinegar, plus baking soda, plus a two step blending technique (a technique which, minus the ziploc bag, can be very good) results in a crust that is, in my opinion, too tender. It loses some of the crispness that makes that makes pies, especially fruit pies, so wonderful.
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1 von 1 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen This is a great book for the very serious baker. 21. November 1998
Von Stephanie
Format:Gebundene Ausgabe
When I heard that Rose Levy Beranbaum was coming out with a new cookbook, I was very excited. The author of the Cake Bible and Rose's Christmas Cookies, she is known for her excellent recipes and very detailed instructions. Her new book, The Pie and Pastry Bible is no exception. The book contains not only 315 delectable recipes for pies,tarts, quiches and pastries but also has sections on techniques, ingredients,and equipment. She extensively covers these topics explaining, for example,how to make the perfect pie crust by giving step-by-step instructions on how to blend and measure flours, roll, cut, shape and bake the crust. In every recipe, if you follow her instructions to the letter, a three star dessert will be your reward.
In reviewing The Pie and Pastry Bible I made the Lemon Pucker Pie, Brownie Puddle, Great Pumpkin Pie, and the Open Faced Designer Apple Pie. Every recipe turned out and tasted wonderful. It is obvious that Rose Levy Berenbaum has tested every recipe to ensure perfect results. This book however, is for the professional or serious baker. To go through this amount of trouble to make something, you must really know and appreciate quality. This is not the sort of book you buy if you want to make something quickly as it could easily frustrate the novice baker. For example, making the apple pie involves many steps. The apples are first cut, mixed with ingredients, macerated for 30 minutes to 3 hours, and then placed in a colander to drain. The liquid is reduced and then re-added to the cut apples with cornstarch. This does result in a wonderful apple flavor, but is it worth the effort? When I weigh the extra time and effort involved, I would rather sacrifice a little taste and make it the old-fashioned easier way.
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5.0 von 5 Sternen A must for every pie-crust lover. 27. Dezember 1998
Von Ein Kunde
Format:Gebundene Ausgabe
As someone who had tried various pie-crust recipes over the years and never gotten it quite right, reading Berenbaum's aptly named bible was a revelation. The complex and rather unorthodox techniques for cutting in fat into the flour had me skeptical at first but, having tried several of the various crust recipes in this book, I will never make a crust the easy old way again. If you want to make consistently perfect, by which I mean delectably tender and flaky, crust, this book is for you. The cream-cheese crust that Berenbaum calls the soul of her book is alone worth the price of the book.
In addition, there's the fool-proof technique for ensuring an apple pie in which the juices cling just so to the apple slices yet puddle just a little on the plate -- no more runny apple pies. The multi-step technique, which involves macerating the apple slices, draining the liquid that forms, and boiling down the liquid to a syrup before baking, is time-consuming, but the results are worth it. I tried the apple pie recipe, and my husband rated it a 10! I am one reader who will never again simply toss the apple slices in sugar and bake, on the off-chance that the liquids might (or might not) reduce enough during baking.
The book is invaluable also for the understanding it gives the reader of how the various ingredients in pie crust work, e.g., why the addition of baking powder to pie crust is a must for flakiness, why the crust dough needs to be kneaded harder and longer to make it strong enough to wrap around a meat loaf or the filling of a turnover, etc.
I could go on and on about the merits of this book. Although I wish no one else would read it so that I could be the only person in the world (besides the author) who can make marvelous crust, I cannot help thinking this is a book that should not be kept a secret.
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Die neuesten Kundenrezensionen
5.0 von 5 Sternen Another incredibly detailed offering
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
4.0 von 5 Sternen ONLY IF YOU HAVE A LOT OF TIME
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
4.0 von 5 Sternen If you want to learn pastry-making �
...put this book on your shopping list, but then LEAVE it there for a while, get yourself a more pedestrian introduction, and practice for a while before presuming you are ready... Lesen Sie weiter...
Veröffentlicht am 29. Februar 2000 von Stephen Foster
4.0 von 5 Sternen The Pie and Pastry Bible
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
5.0 von 5 Sternen Absolutely Awesome!
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
5.0 von 5 Sternen Wonderful information; great instructions
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
4.0 von 5 Sternen Delicious recipes
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
2.0 von 5 Sternen Not for the novice
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
5.0 von 5 Sternen another fabulous book
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
5.0 von 5 Sternen If baking is your hobby, and pie a passion, buy it!
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
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