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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

versus
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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4.0 von 5 Sternen Surprises for an experienced baker, 12. Juli 1999
Von Ein Kunde
Rezension bezieht sich auf: The Pie and Pastry Bible (Gebundene Ausgabe)
I've been baking for more than 30 years, and I thought I did OK - as did my family. But there were a lot of answers to questions that I hadn't even known I had in the Pie and Pastry Bible, and some new techniques that really have made a difference! I'm not enthusiastic about the way the book is set up, because I have to keep flipping back and forth from the filling to the crust until I get her crust recipe memorized. There are some recipes that are quite simple, but are presented in a complicated way. However, the information is very, very complete, and there are many entertaining comments and lots of recipes for any level of training and experience. I like it - and she makes a better pie crust than I do!
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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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2.0 von 5 Sternen Not for the novice, 2. August 1999
Von Ein Kunde
Rezension bezieht sich auf: The Pie and Pastry Bible (Gebundene Ausgabe)
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 flour snobbery. So far, the only method I have regularly incorporated in my pastry baking is her reference to chilling. So as all is not down the pastry funnel, I will pick and choose a few more receipies now and then to try.
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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 Wonderful information; great instructions, 3. November 1999
Von Ein Kunde
Rezension bezieht sich auf: The Pie and Pastry Bible (Gebundene Ausgabe)
Please be aware of an error regarding the lemon meringue pie on page 178. The recipe reads "8 (eight)eggs, separated yolks." I followed this exactly (questioning this as most recipes use 3 or 4 eggs at the most);however in a book entitled the "Bible", one does not question the authority. This mistake spelled disaster; the pie looked beautiful but was simply egg soup. I trust this will save someone from a similar disaster.
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5.0 von 5 Sternen another fabulous book, 26. Juli 1999
Von Ein Kunde
Rezension bezieht sich auf: The Pie and Pastry Bible (Gebundene Ausgabe)
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 Years. This book will join The Cake Bible as the only book I need to maintain my reputation as a serious baker. Very detailed and sometimes time consuming recipes, but they always work, and they always meet with rave reviews! Plus its just SO PRETTY!!!
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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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4.0 von 5 Sternen Delicious recipes, 9. August 1999
Von Ein Kunde
Rezension bezieht sich auf: The Pie and Pastry Bible (Gebundene Ausgabe)
I just finished my first pie out of this book, and although it was quite time-consuming, it was truly delicious. The book holds so many wonderful recipes, that I can't decide on which one to try next, and with Rose's detailed instructions you just can't fail, even if you have never made a pie before. More pictures would have made this a five-star book..
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5.0 von 5 Sternen Rose Levy Beranbaum has created another classic., 30. Oktober 1998
Von Ein Kunde
Rezension bezieht sich auf: The Pie and Pastry Bible (Gebundene Ausgabe)
Rose Levy Beranbaum uses her knowledge as a food scientist to perfect the art of baking. It helps you understand the methods behind baking and how to manipulate them to create amazing pastries. This book is as essential as The Cake Bible only better because she covers more ground with this book- everything from pate a choux to basic pie dough.
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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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