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4 von 4 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Long enough for a bible, but not quite good enough
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...
Veröffentlicht am 3. Mai 2000 von A. Pira

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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. Although when I watched her on an early morning program, I gathered there was a more balanced experience of receipies. Her citation of types of flour is simply more information that I was interesting in having and boardered on what one might call...
Am 2. August 1999 veröffentlicht


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4 von 4 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Long enough for a bible, but not quite good enough, 3. Mai 2000
Von 
A. Pira (California) - Alle meine Rezensionen ansehen
(REAL NAME)   
Rezension bezieht sich auf: The Pie and Pastry Bible (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. Also, watch out for that blending technique. If you pound a portion of the butter into the dough with a rolling pin like she says, unless you know what finished dough should look like, the butter pieces may very likely remain too large and will result in them separating out and melting during baking. Another disaster; trust me, it happened.
This is a good effort, but is only for someone who loves pies and pastry and already has a good knowledge of baking which will enable them to slightly modify certain problematic techniques and recipes.
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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
Rezension bezieht sich auf: The Pie and Pastry Bible (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.  Rose Levy Beranbaum has aimed for perfection and this takes a lot of time and much effort. This is a great book for the serious baker who wants to make perfect pies and pastries and understand the science behind it. The recipes are given in both volume and weight, which I appreciate. She gives storing instructions for every recipe and pointers for success. At a list price of $35.00 it is a great textbook.
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5.0 von 5 Sternen A must for every pie-crust lover., 27. Dezember 1998
Von Ein Kunde
Rezension bezieht sich auf: The Pie and Pastry Bible (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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4.0 von 5 Sternen This is a great book for the serious baker., 30. November 1998
Rezension bezieht sich auf: The Pie and Pastry Bible (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. Rose Levy Beranbaum has aimed for perfection and this takes a lot of time and much effort.
This is a great book for the serious baker who wants to make perfect pies and pastries and understand the science behind it. The recipes are given in both volume and weight, which I appreciate. She gives storing instructions for every recipe and pointers for success.
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5.0 von 5 Sternen another wonderful guide to baking, 28. November 1998
Von Ein Kunde
Rezension bezieht sich auf: The Pie and Pastry Bible (Gebundene Ausgabe)
Rose has created yet another essential guide to the world of baking. My only concern is that it might take her another ten years to put out her next masterpiece. She is, as usual, concise, clear, and oblivious to calorie counting, so you can be assured of turning out desserts that your family and guests will swoon over without having had to attend culinary arts schools around the world. For those of you who have and enjoy her Cake Bible, ponder this a moment: Rose relates to us that, while she likes cake, she's really a pie person--can you imagine to extra effort that went into this book? How can you resist?
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4.0 von 5 Sternen A great book, though a bit over the top, 25. November 1998
Von Ein Kunde
Rezension bezieht sich auf: The Pie and Pastry Bible (Gebundene Ausgabe)
This is clearly a very thoroughly-written book on a subject that is often intimidating to American cooks. It will be an essential addition to any serious baker's collection, but I wonder if it will be approachable by the average cook. The recipes can be very lengthy, with little picky steps that could be side-stepped by someone with a bit more familiarity with technique. However, her pie pastry is incredible, and though challenging, is well worth the effort. Everything I have made from this book has received high praise from my guests, too. Just don't plan to whip something up from this book.
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5.0 von 5 Sternen The perfect companion to The Cake Bible, 7. Januar 1999
Rezension bezieht sich auf: The Pie and Pastry Bible (Gebundene Ausgabe)
Just when I thought that The Cake Bible was the ultimate culinary experience, Rose Levy Beranbaum strikes again. I just bought a copy for my mother who taught me to love and bake my own pies from scratch. She lays it all out for you, step by step, and never leaves you hanging. Not only are there wonderful decadent recipies for pies of all kinds, but also for savory breads as well. How do I feel about this book? To paraphase a famous saying -- you can have my Pastry Bible when you pry it from my cold dead fingers!
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5.0 von 5 Sternen yes!, 8. Februar 1999
Rezension bezieht sich auf: The Pie and Pastry Bible (Gebundene Ausgabe)
What can I say, I am a collector of cooking books. I buy at least once a week. When I bought the Pie and Pastry Bible my baking lifestyle change. I kissed the books a hundred time. My english is limited but I still able to bake successfully. Thank you Rose. I can get rid all my cooking books and buy all your books. I just made my first time Tiramisu and I ate them all too.
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5.0 von 5 Sternen Another incredibly detailed offering, 30. Juni 2000
Von 
Alexis Rosoff Treeby (Pennsylvania) - Alle meine Rezensionen ansehen
(REAL NAME)   
Rezension bezieht sich auf: The Pie and Pastry Bible (Gebundene Ausgabe)
Like The Cake Bible, this is a very detailed, incredibly researched book. Ms Berenbaum tolerates nothing short of perfection. If you're interested in EXACTLY how to make the perfect pie crust or puff pastry, this is for you. If you find analyses of Heckers flour vs King Arthur mind-numbing, you might want to pass it up and go back to the baking chapter of The Joy of Cooking.
Although it's geared towards the more serious baker, it's useful for novices too, as the instructions are very detailed and she goes to great lengths to explain why she does everything she does (this is good for bakers of all abilities, because some of her techniques are nontraditional).
Many of the recipes are time consuming, but they are worth it--gorgeous to look at and delicious to taste.
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4.0 von 5 Sternen ONLY IF YOU HAVE A LOT OF TIME, 17. März 2000
Rezension bezieht sich auf: The Pie and Pastry Bible (Gebundene Ausgabe)
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 it is an art!) I think complete novices would be better off making do with a simpler book for awhile. But for those really serious about pastries and pies this book can be terrific. There are many recipes for different kinds of pastries as well as many different kinds of pie fillings. The directions are detailed and the illustrations mouth-watering. I enjoy it more than The Cake Bible because I don't find the recipes quite so exotic and so am able to use more of them, more often. Just be prepared to spend the entire afternoon or evening making one pie. On the plus side, if you follow Rose's directions, the time will certainly be time well spent.
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The Pie and Pastry Bible
The Pie and Pastry Bible von Rose Levy Beranbaum (Gebundene Ausgabe - 11. November 1998)
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