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portada The pie and Pastry Bible
Type
Physical Book
Year
1998
Language
English
Pages
704
Format
Hardcover
Dimensions
26.1 x 18.2 x 5.2 cm
Weight
1.37 kg.
ISBN
0684813483
ISBN13
9780684813486
Edition No.
N/A
Categories

The pie and Pastry Bible

Rose Levy Beranbaum (Author) · Scribner Book Company · Hardcover

The pie and Pastry Bible - Beranbaum, Rose Levy

Physical Book

£ 39.41

  • Condition: New
Origin: U.S.A. (Import costs included in the price)
It will be shipped from our warehouse between Monday, June 10 and Friday, June 21.
You will receive it anywhere in United Kingdom between 1 and 3 business days after shipment.

Synopsis "The pie and Pastry Bible"

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. -More than 300 recipes, 200 drawings of techniques and equipment, and 70 color pictures of finished pies, tarts, and pastries -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 -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 -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 -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 -How to make a tender and flaky pie crust in under three minutes -How to make the best brownie ever into a crustless tart with puddles of ganache -Exciting savory recipes, including meat loaf wrapped in a flaky Cheddar cheese crust and a roasted poblano quiche -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 -Detailed information on ingredients and equipment, previously available only to professionals -The wedding cake reconceived as a Seven-Tier Chocolate Peanut Butter Mousse Tart -Pointers for Success follow the recipes, guaranteeing perfect results every time

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All books in our catalog are Original.
The book is written in English.
The binding of this edition is Hardcover.

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