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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
The Pie and Pastry Bible by Rose Levy Beranbaum is one of my favorite cookbooks.
This is a great book for the serious baker who wants to make perfect pies and pastries and understand the science behind it.
After I made my first pie from the Pie Bible, people were telling me it was the best pie they had ever had in their life!
This was a Christmas gift for my sister-in-law that she had requested and which I accompanied with several different styles of pie plates. I'm looking forward to tasting her pies.Published 27 days ago by Debra Hamrick
Whoa - this is for serious bakers, not for those who just enjoy being in the kitchen. I tried the peach pie recipe, which involved three 30 min. Read morePublished 1 month ago by Alma
She is the best baker and anyone who wants to learn about flour and what it does needs to read Rose L. Beranbaum. She is just a fantastic baker and teacher. Read morePublished 1 month ago by Joan M., Bell
Great book - took it as a recommendation from a radio show and dont regret it.Published 1 month ago by John D. Burke
This book is awesome!!!! I don't know what I will make first but let me tell u there is plenty to choose from! Great buy worth every penny!Published 1 month ago by Jennifer higby
This is a good book, with lots of great instructions--so I have faith in the recipes, but there's no pictures, and that makes me sad :( I feel like a really good cookbook with have... Read morePublished 2 months ago by Amazon Customer
Following a fairly recent international move in which I left my significant cookbook collection behind, i found there were many basic recipes that I just was not able to... Read morePublished 2 months ago by A E Blanc
I am a novice baker and often turn to this book for recipes and direction. It is so much better to bake your own goodies than to buy the store bought stuff and we don't have a... Read morePublished 3 months ago by NM Cindy