The Pie and Pastry Bible (Hardcover)

~ (Author)

Editorial Reviews

Amazon.com Review

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

From Publishers Weekly

Precision is the trademark style of Los Angeles Times-syndicated food columnist Berenbaum, a baking and chocolate industry consultant and author (The Cake Bible) who demystifies the art (and science) of pie and pastry making. Exacting instructions in this compendium of sweet and savory "how-tos" (achieve the flakiest pie crust, shape and bake croissants, apply decorative techniques, etc.) may open new doors for daunted home bakers and dessert dabblers, while offering serious amateurs an additional resource for creative inspiration. Recipe ingredients are given in both volume and weight (ounces and grams). Pies and tarts include sweet (e.g., Fig Tart with Mascarpone Cream) and savory (e.g., Deep Dish Chicken Pot Pies; Roasted Red Pepper and Poblano Quiche). The pastry section includes classic French puff pastry, Danish pastry, phyllo and strudel doughs among others. End chapters cover fundamentals like techniques (decorating, measuring ingredients), ingredients (often with stated brand preferences) and appropriate equipment (mixers, tart pans, etc.). Accompanying sections to recipesA"Pointers for Success" and "Understanding" (notes on food chemistry)Aclearly detail the scientific underpinnings of the baking process. Indeed a "bible" for novices and serious amateurs alike, this time-tested encyclopedic tome distills Berenbaum's 21 years dedicated to the pastry arts in a clearly written, thoroughly documented manual. First serial to Family Circle; BOMC/Good Cook main selection; BOMC alternate.
Copyright 1998 Reed Business Information, Inc.

See all Editorial Reviews

Product Details

• Hardcover: 704 pages
• Publisher: Scribner; First Edition edition (November 11, 1998)
• Language: English
• ISBN-10: 0684813483
• ISBN-13: 978-0684813486
• Product Dimensions: 10.1 x 7.1 x 1.4 inches
• Shipping Weight: 4.5 pounds (View shipping rates and policies)
• Average Customer Review: 4.4 out of 5 stars  See all reviews (79 customer reviews)
• Amazon.com Sales Rank: #5,120 in Books (See Bestsellers in Books)

  Popular in these categories: (What's this?)

  #1 in	Books > Cooking, Food & Wine > Baking > Pastry
  #1 in	Books > Cooking, Food & Wine > Baking > Pies

Customer Reviews

Most Helpful Customer Reviews

62 of 62 people found the following review helpful:

5.0 out of 5 stars Help for lemon meringue pie from the author!, September 24, 2000

By	Rose L. Beranbaum - See all my reviews

I have only just discovered "reader reviews" and want to thank you all from the bottom of my heart for the wonderful thoughts you have shared about my work. I also want to address the people who are having trouble with one of my all time favorites--the lemon meringue pie. There is no mistake in this recipe. More yolks result in a thicker filling not a thinner one UNLESS they are not brought to a temperature of over 160 degrees fahrenheit to destroy the amylase--an enzyme which will, within hours, thin out the filling. Since the rest of the filling is boiling hot when contacting the yolks, this should ensure that the yolks get heated adequately but evidentally in some cases this must not be so. Perhaps the yolks were cold from the refrigerator. SOLUTION: As a safeguard, after adding the yolks, bring the mixture back to a boil. I promise it will not thin out if you do this! The cornstarch in the mixture will protect the yolks from curdling so don't be afraid. It's too good a pie to miss! All the best, Rose Levy Beranbaum

82 of 89 people found the following review helpful:

2.0 out of 5 stars Wait for the 2nd edition of this book, February 26, 2005

By	Benjamin Backus (Philadelphia, PA) - See all my reviews (REAL NAME)

I hate to be a party pooper, but as much as one hopes to love this book, it was just too poorly written and edited. It has many terrific ideas for someone who has baked pies before, but for a newcomer like myself, the defects are pretty glaring. I bought the book because I love "The Cake Bible". But this time, the editor went to press before finishing her work, and I bet she's responsible for wasting many thousands of hours of her readers' time, considering how popular this book is.

In order to make crust using this book, you have to flip back and forth between many sections: the dough recipe, the rolling instructions, the laying out of the dough, and the baking are all in different places, in the wrong order, and not clearly labeled. I can see why this happened, because the rolling and baking are similar for different dough recipes, and she didn't want to repeat the same instructions over and over. But at least the sections should have been in order! Additional stories and comments are intermixed with the instructions, which makes it hard to follow the instructions once you find them. Different dimensions are given in different places for the size of the rolled dough you need. Sections headings are not consistently formatted--sometimes a new subsection is in the same style as the heading that started the section.

I'm a professional scientist and university professor, and I love to cook. I don't think I have any special impairment following instructions. The other reviewers who liked this book surely had the same experience, unless they knew ahead of time what they were doing, so I say to them: stop recommending this book so highly, except to experienced pie and tart bakers!

For making pastry the first time, I would use "The Way to Cook" by Julia Child instead, which manages to give all of the necessary instructions very clearly, in the correct order, in about two pages. Then buy Beranbaum's book and read it at leisure if you want inspiration and expert knowledge, and you don't mind an error here or there.

I hope there will be an easier-to-use second edition of this book. The tart I made was truly delicious, but the process made me angry. I'm guessing that the author or editor or publisher decided their deadline was more important than a final week of editing. What a shame.

72 of 78 people found the following review helpful:

4.0 out of 5 stars This is a great book for the very serious baker., November 21, 1998

By	Stephanie Jaworski([e-mail])... (Indiana) - See all my reviews

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.