{"product_id":"the-pie-and-pastry-bible","title":"The Pie and Pastry Bible","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tRose Levy Bernabaum, a frequent contributor to all the major food magazines and \n\u003ci\u003eThe New York Times, \u003c\/i\u003e is a consultant to the baking and chocolate industries. Her definitive work on cakes, \n\u003ci\u003eThe Cake Bible, \u003c\/i\u003e won the Cookbook of the Year Award from the International Association of Culinary Professionals. Rose's research for \n\u003ci\u003eThe Pie and Pastry Bible\u003c\/i\u003e included a strudel pilgrimage to Austria, a fact-finding Danish mission to Denmark, and travel and study throughout France, Switzerland, Hungary, and Germany. She lives in New York City.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003cbr\u003e\n\u003cb\u003eCONTENTS\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eFOREWORD \n\u003cp\u003e\u003c\/p\u003eINTRODUCTION \n\u003cp\u003e\u003c\/p\u003eBASIC PASTRY INGREDIENTS \n\u003cp\u003e\u003c\/p\u003eWEIGHTS AND MEASURES \n\u003cp\u003e\u003c\/p\u003eCrusts \n\u003cp\u003e\u003c\/p\u003eFruit Pies \n\u003cp\u003e\u003c\/p\u003eChiffon Pies \n\u003cp\u003e\u003c\/p\u003eMeringue Pies and Tarts \n\u003cp\u003e\u003c\/p\u003eCustard Pies and Tarts \n\u003cp\u003e\u003c\/p\u003eIce Cream Pies and Ice Creams \n\u003cp\u003e\u003c\/p\u003eTarts and Tartlets \n\u003cp\u003e\u003c\/p\u003eSavory Tarts and Pies -- and Quiche \n\u003cp\u003e\u003c\/p\u003eBiscuits and Scones \n\u003cp\u003e\u003c\/p\u003eFillo \n\u003cp\u003e\u003c\/p\u003eStrudel \n\u003cp\u003e\u003c\/p\u003ePuff Pastry and Croissant \n\u003cp\u003e\u003c\/p\u003eDanish Pastry \n\u003cp\u003e\u003c\/p\u003eBrioche \n\u003cp\u003e\u003c\/p\u003eCream Puff Pastry \n\u003cp\u003e\u003c\/p\u003eFillings and Toppings \n\u003cp\u003e\u003c\/p\u003eSauces and Glazes \n\u003cp\u003e\u003c\/p\u003eTechniques \n\u003cp\u003e\u003c\/p\u003eIngredients \n\u003cp\u003e\u003c\/p\u003eEquipment \n\u003cp\u003e\u003c\/p\u003eSOURCES \n\u003cp\u003e\u003c\/p\u003eACKNOWLEDGMENTS \n\u003cp\u003e\u003c\/p\u003eINDEX\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The Pie and Pastry Bible\" is your magic wand for baking the pies, tarts, and pastries of your dreams-- the definitive work by the country's top baker. \n\u003cbr\u003eMore than 300 recipes, 200 drawings of techniques and equipment, and 70 color pictures of finished pies, tarts, and pastries \n\u003cbr\u003eEasy-to-follow recipes for fruit pies, chiffon pies, custard pies, ice-cream pies, meringue pies, chocolate pies, tarts and tartlets, turnovers, dumplings, biscuits, scones, crostadas, galettes, strudel, fillo, puff pastry, croissants (chocolate, too), Danish, brioche, sticky buns, cream puffs, and profiteroles \n\u003cbr\u003eAll kinds of fillings, glazes, toppings, and sauces, including pastry cream, frangipane, Chiboust, fruit curds, ice creams, fondant, fruit preserves, streusel, meringues, ganache, caramel, and hot fudge \n\u003cbr\u003eA separate chapter featuring foolproof flaky, tender, and original crusts of every kind imaginable. Here are a few: Flaky Cream Cheese Pie Crust, Flaky Cheddar Cheese Pie Crust, Miracle Flaky Lard Pie Crust, and Flaky Goose Fat Pie Crust; Bittersweet Chocolate, Coconut, Ginger, and Sweet Nut Cookie Crusts; and Vanilla, Gingersnap, Chocolate, and Graham Cracker Crumb Crusts \n\u003cbr\u003eCountless tips that solve any problem, including the secrets to making a juicy fruit pie with a crisp bottom crust and a lemon meringue pie that doesn't weep \n\u003cbr\u003eHow to make a tender and flaky pie crust in under three minutes \n\u003cbr\u003eHow to make the best brownie ever into a crustless tart with puddles of ganache \n\u003cbr\u003eExciting savory recipes, including meat loaf wrapped in a flaky Cheddar cheese crust and a roasted poblano quiche \n\u003cbr\u003eExtensive decorating techniques for the beginning baker and professional alike that show you how to make chocolate curls, pipe rosettes, crystallize flowers and leaves, and more \n\u003cbr\u003eDetailed information on ingredients and equipment, previously available only to professionals \n\u003cbr\u003eThe wedding cake reconceived as a Seven-Tier Chocolate Peanut Butter Mousse Tart \n\u003cbr\u003ePointers for Success follow the recipes, guaranteeing perfect results every time\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003ci\u003eThe Pie and Pastry Bible\u003c\/i\u003e is your magic wand for baking the pies, tarts, and pastries of your dreams--the definitive work by the country's top baker.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e-More than 300 recipes, 200 drawings of techniques and equipment, and 70 color pictures of finished pies, tarts, and pastries \n\u003cp\u003e\u003c\/p\u003e -Easy-to-follow recipes for fruit pies, chiffon pies, custard pies, ice-cream pies, meringue pies, chocolate pies, tarts and tartlets, turnovers, dumplings, biscuits, scones, crostadas, galettes, strudel, fillo, puff pastry, croissants (chocolate, too), Danish, brioche, sticky buns, cream puffs, and profiteroles \n\u003cp\u003e\u003c\/p\u003e -All kinds of fillings, glazes, toppings, and sauces, including pastry cream, frangipane, Chiboust, fruit curds, ice creams, fondant, fruit preserves, streusel, meringues, ganache, caramel, and hot fudge \n\u003cp\u003e\u003c\/p\u003e -A separate chapter featuring foolproof flaky, tender, and original crusts of every kind imaginable. Here are a few: Flaky Cream Cheese Pie Crust, Flaky Cheddar Cheese Pie Crust, Miracle Flaky Lard Pie Crust, and Flaky Goose Fat Pie Crust; Bittersweet Chocolate, Coconut, Ginger, and Sweet Nut Cookie Crusts; and Vanilla, Gingersnap, Chocolate, and Graham Cracker Crumb Crusts \n\u003cp\u003e\u003c\/p\u003e -Countless tips that solve any problem, including the secrets to making a juicy fruit pie with a crisp bottom crust and a lemon meringue pie that doesn't weep \n\u003cp\u003e\u003c\/p\u003e -How to make a tender \n\u003ci\u003eand\u003c\/i\u003e flaky pie crust in under three minutes \n\u003cp\u003e\u003c\/p\u003e -How to make the best brownie ever into a crustless tart with puddles of ganache \n\u003cp\u003e\u003c\/p\u003e -Exciting savory recipes, including meat loaf wrapped in a flaky Cheddar cheese crust and a roasted poblano quiche \n\u003cp\u003e\u003c\/p\u003e -Extensive decorating techniques for the beginning baker and professional alike that show you how to make chocolate curls, pipe rosettes, crystallize flowers and leaves, and more \n\u003cp\u003e\u003c\/p\u003e -Detailed information on ingredients and equipment, previously available only to professionals \n\u003cp\u003e\u003c\/p\u003e -The wedding cake reconceived as a Seven-Tier Chocolate Peanut Butter Mousse Tart \n\u003cp\u003e\u003c\/p\u003e -Pointers for Success follow the recipes, guaranteeing perfect results every time\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal Prepub Alert\u003c\/span\u003e 07\/01\/1998 pg. 70 (EAN 9780684813486, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 09\/21\/1998 pg. 80 (EAN 9780684813486, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 11\/15\/1998 pg. 555 (EAN 9780684813486, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 10\/01\/1998 pg. 127 (EAN 9780684813486, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 07\/01\/1999 pg. 1906 (EAN 9780684813486, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 07\/01\/1998 (EAN 9780684813486, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eBeranbaum, Rose Levy\u003cbr\u003e\n\t\t\t\t\t\t\t\tRose Levy Bernabaum, a frequent contributor to all the major food magazines and \n\u003ci\u003eThe New York Times, \u003c\/i\u003e is a consultant to the baking and chocolate industries. Her definitive work on cakes, \n\u003ci\u003eThe Cake Bible, \u003c\/i\u003e won the Cookbook of the Year Award from the International Association of Culinary Professionals. Rose's research for \n\u003ci\u003eThe Pie and Pastry Bible\u003c\/i\u003e included a strudel pilgrimage to Austria, a fact-finding Danish mission to Denmark, and travel and study throughout France, Switzerland, Hungary, and Germany. She lives in New York City.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Beranbaum, Rose Levy\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Scribner Book Company\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 1998-11-11\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Pies|Cooking|Courses \u0026amp; Dishes|Pastry|Cooking|Methods|Baking\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Pies|Pastry|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.03 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780684813486\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780684813486\u003c\/p\u003e","brand":"Scribner Book Company","offers":[{"title":"Default Title","offer_id":51154440454422,"sku":"SP-9780684813486","price":62.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780684813486_spiral.png?v=1774944571","url":"https:\/\/lusper.myshopify.com\/products\/the-pie-and-pastry-bible","provider":"Lusperbooks","version":"1.0","type":"link"}