The Pie and Pastry Bible is your magic wand for baking the pies, tarts, and pastries of your dreams. It’s a definitive work by the country’s top baker.
With more than 300 recipes, 200 drawings of techniques and equipment, and 70 color pictures of finished pies, tarts, and pastries, this book features 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. The book isn’t limited to dessert alone; there are also savory recipes, including meat loaf wrapped in a flaky Cheddar-cheese crust and a roasted poblano quiche.
Beranbaum includes recipes for 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. There’s a separate chapter featuring foolproof flaky, tender, and original crusts of every kind imaginable.
The Pie and Pastry Bible also offers problem-solving tips, including the secrets to making a juicy fruit pie with a crisp bottom crust and a lemon meringue pie that doesn’t weep. And there are extensive decorating techniques for the beginning baker and professional alike, showing you how to make chocolate curls, pipe rosettes, and crystallize flowers and leaves, among other garnishes.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
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Good on everything