Rose Levy Beranbaum's "The Pie and Pastry Bible: A Comprehensive Guide to Classic and Modern Pies and Pastries"

Glideslope: Lots of recipes

United States on Nov 09, 2023

UnbrokenUnbroken: Un libro con infinite ricette per torte e crostate (dolci e salate); "The Pie and Pastry Bible" ed è una vera e propria bibbia dedicata ad esse.
Oltre a semplici ricette ci sono anche consigli e trucchi per varie preparazioni.
Il libro è grandissimo. Non ha tantissime foto ma non sempre sono necessarie. Quello che conta c'è: le ricette.
Ne ho anche regalata una copia ed è stata gradita.
Ricordate solo che è in inglese!

Italy on Nov 30, 2021

Sarah Paire: This is a wonderful book and as always Berenbaum is superb in her research and recipe selection. However, I purchased the e-book Kindle edition and the recipes themselves are in a font size so small that the ingredients and amounts are illegible. The contents of the book absolutely deserve a 5 out of 5 rating, but the publisher's decision to typeset the recipes so very, very small is the reason for the 3 star rating.

Canada on Nov 01, 2021

Jane Pope: Love her Cake Bible and wanted to have a look at this without adding another brick to my huge cookbook collection. It is excellent and it will sharpen up experienced pastry makers and be a real help to neophytes

Canada on Dec 18, 2020

Lucas: Sobre lo avanzado y demás no sabría decir, pero en su caso ha estudiado repostería en varios sitios (escuela Hofmann y demás) y está encantadísima. Vamos a poder probar nuevas recetas y experimentos en casa. Se lo regalé a mi hermana para navidad, que es la experta del tema, y le encantó.

Veo que hay personas que le dan críticas hasta de 1 estrella por no traer fotos de las "recetas". Una valoración penosa y muy equivocada de alguien que imagino que esperaba un libro de dibujos, sino no lo entiendo...
Además que SÍ trae imágenes, simplemente no tiene todas las imágenes paso a paso. Si tienes experiencia supongo que se pueden echar en falta, pero las imágenes son algo que en un librazo de verdad para gente con experiencia se puede prescindir.

Spain on Jan 11, 2018

🌺 Lynne E.: When I discovered Pillsbury readymade (pre-rolled) pie crusts in a local grocery store's cold case, I started making pies again for my pie-loving husband. THE PIE AND PASTRY BIBLE is rather famous for its great, detailed instructions on making the perfect pie crust, but I use this book for its equally great pie filling recipes.

Recently I made an absolutely scrumptious blackberry pie, the "secret" being author Beranbaum's recipe that calls for a few tablespoons of lemon juice and lemon zest. She also cautioned--quite correctly--that the quality of my finished pie would depend on the quality of the blackberries used. My second blackberry pie was delicious, but not quite as scrumptious as the first, because I combined farmer's market and grocery produce department blackberries, instead of using only fresh blackberries from the farmer's market. This book has recipes for all of the classic pies (e.g., apple, berry, lemon meringue, banana cream, pumpkin, chicken pot, quiche), and for many variations and other varieties. There is, for example, a recipe for making Napoleons (one of my favorite pastries)! The author's folksy text about her early experiences, and her serious...

United States on Feb 03, 2013

gommine: I bought this book because I wanted to try and make a double-crust, 'American-style' pie like the one us European see in the movies :-) and most books don't give you the basics.
After reading the reviews on Amazon I thought this might be the book for me.
Well the book is one of those wonderfully old-fashioned 'bibles', with lots of text, background and drawings rather than photos. There are photos of some of the recipes but they are all gathered in the middle, like in the old housewife-style cookery books my mum has in Italy.
There's a lot of background stuff and it is a bit confusing - you have to skip back and forth to read the bit about mixing, the bit about lining the dish, then bit about the baking etc. Also, as many reviewers have pointed out, there are MANY, MANY steps involved in every procedure and in this respect, it really isn't a book for someone who just wants to roll out some pastry and shove it in the oven. I started mid-afternoon and the pie didn't come out of the oven until about 20:30 PM. But it was worth it! I'm not a complete novice at baking but it was my first double-crust pie and considering I have a very unreliable oven, the result was fantastic....

United Kingdom on Sep 06, 2009

NuJoi: Now this is what folks mean when they talk about a definitive book. I will never have to purchase another pie and pastry how-to. This book covers it all with a depth that satisfies all questions. If you love Alton Brown and judiciously read all of the Cooks Illustrated background testing info, this book is for you. I am so happy with this book that I am not just looking up specific recipes, I am literally reading it as if it were a novel. (I am a curious cook.)

For the novice pie and pastry baker, you may think this will be too overwhelming for you. I think this is written in such a way that you will "get it" and thus start out making things correctly. For the experienced, this book is a problem solver and is the road to perfection.

This book contains more than 300 recipes. There are more than 15 recipes for pie crusts plus variations. With that said, obviously not every pie under the sun is here, but there is enough information for you to make improvements on any recipe that is not covered.

This book is so close to perfect, I gave it five stars. However, I do have some criticisms. First, this book needs to better catalog the recipes. The table of contents...

United States on Nov 21, 2005