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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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4.0 von 5 Sternen If you want to learn pastry-making �, 29. Februar 2000
Von 
Stephen Foster (Seattle, WA United States, via Scotland) - Alle meine Rezensionen ansehen
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Rezension bezieht sich auf: The Pie and Pastry Bible (Gebundene Ausgabe)
...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 for this tome.
I recently thought to teach myself pastry-making from scratch using this book. Mistake! Halfway through another night of carefully cutting unsalted butter into " cubes, wrapping them individually in plastic wrap, putting 2/3rd of them in the fridge and the rest in the freezer, all the while muttering "Ours is not to reason why...", Ms. Beranbaum's lovely photo on the back cover got decorated with a short moustache that makes her look a little like .. eh ... let's be polite and say "Charlie Chaplain."
I'll leave it to others to sing this book's well-deserved praises. If you just want to get dinner on the table, it is not for you. I recently spent eight hours over three nights making her chicken pot pies. The result? My wife fainted clean away, and my teenager actually lifted her head out of her plate and pronounced (as close as I can approximate): "Snumpf!" A month later, my wife still gets a bit wobbly when she thinks of those pies, but I mostly remember the two nights of fish sticks that preceded them. It is not really fair to judge this book harshly because it didn't suit my purposes at the time, but there are some other real problems with it. Most glaring are the mistakes. In a book as PRECISE as this one, the many mistakes really should have been weeded out before publishing. I've only made 5 recipes so far, but 3 of them had mistakes ranging from "orphan" ingredients to nonsensical instructions.
The biggest disappointment is the dearth of savoury recipes. Completely lacking a sweet tooth, 90% of the book is of no interest to me. Yes, it is an American book, but anything calling itself a Bible should be more inclusive. Where is that glory of British cuisine (oh pipe down, you bloody Colonials...), Grosvenor Pie?
Enough badmouthing, though. When my nest empties in a few years, I'll delight in taking a whole weekend to explore a recipe or two (hopefully using a new, error-free edition), and in the meantime, I now at least COMPLETELY understand what I was doing with those cubes of butter.
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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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4.0 von 5 Sternen Excellent "technical" reference for seasoned bakers!, 20. April 1999
Von Ein Kunde
Rezension bezieht sich auf: The Pie and Pastry Bible (Gebundene Ausgabe)
This is a terrific cookbook for a seasoned cook with a lot of time for preparation-intensive, step-intensive recipes. The few items that are photographed are beautiful and true to the recipe. There is excellent information on the "science" and "technology" of pastry making that is really useful. The storage information and resources for difficult to find ingredients is also great to have. The recipes are quite detailed and I really appreciate the fact that she offers ingredients by measurement and weight, as I much prefer cooking with a scale. However, the first two recipes I tried had errors--one SERIOUS measurement error (the Chocolate Cream Pie recipe), and the other two are errors in steps or in referring to an incorrect recipe as part of the main recipe (Lime, Kiwi, Blueberry Tart). The Creme Anglaise recipe appears to be egg-yolk heavy (especially compared to other tested recipes) and may or may not be an error. Needless to say, I was less than thrilled to have to figure out what SHOULD have been printed in the recipe, while I was scrambling to get them finished in time for a party. I now know to try these recipes waaay in advance of actually needing to make them! This is definitely NOT a cookbook for someone who is in a hurry...many of the steps for normally simple recipes are quite complex and tedious. If, however, your goal is to really shine--many of the desserts in this book are incredibly impressive, and all have been delicious. The Lime Curd used as a base for the Lime, Kiwi, Blueberry tart was so good by itself that I had to make a second batch for the tart!
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5.0 von 5 Sternen If baking is your hobby, and pie a passion, buy it!, 15. Juli 1999
Rezension bezieht sich auf: The Pie and Pastry Bible (Gebundene Ausgabe)
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 recipe, which Rose said, "...is the soul of this book." I was impressed when I heard her say she'd tried the recipe 50 times to get it exactly, scientifically right. I am happy to report I tried the cream cheese crust, open-faced fresh blueberry pie yesterday, and it was worth every puttering step. Absolutely great! It looked just like the wonderful color photo provided in the book and tasted fabulous. Rose's book answers every possible question a baker could have about ingredients, storage, problems, you-name-it! What could be a lost art for those of us who grew up with European-born, stay-at-home expert baker moms, Rose's book is indispensable. The mystery and science of my childhood's translucent apple strudel dough is included in this great book. She's translated pinch-of-this, handful of that into very exact weights, measures, and procedures for any kind of putsy pastry, but DOES offer her recommendations for brand mixes for when you're in a hurry.
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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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5.0 von 5 Sternen Another incredibly detailed offering, 30. Juni 2000
Von 
Alexis Rosoff Treeby (Pennsylvania) - Alle meine Rezensionen ansehen
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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 The Pie and Pastry Bible, 24. Januar 2000
Rezension bezieht sich auf: The Pie and Pastry Bible (Gebundene Ausgabe)
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 to use. I find that if I follow her recipe EXACTLY, the results are spectacular. However, following her recipe exactly takes a lot of time, if you take any shortcut, or delete a setp, then the results are less than average. I recommend this book for people who want excellent results and are willing to invest a lot of time, effort, and money in their baking. Rose's instructions are very precise, so I think all levels of cooks could use this book successfully. I would not recommend this cookbook for anyone who wants to spend less than an afternoon baking a pie or pastry.
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{ THE PIE AND PASTRY BIBLE } By Beranbaum, Rose Levy ( Author ) [ Nov - 1998 ] [ Hardcover ]
{ THE PIE AND PASTRY BIBLE } By Beranbaum, Rose Levy ( Author ) [ Nov - 1998 ] [ Hardcover ] von Rose Levy Beranbaum (Gebundene Ausgabe - 11. November 1998)
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