The Pie and Pastry Bible

by Rose Levy Beranbaum

ISBN-10: 0684813483
ISBN-13: 9780684813486
Region: USA
Publisher: Scribner
Publication Date: November, 1998
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Recipe Index

Recipesort icon Page Rating
Angel Butter Biscuits 355
0
Apple Crumb Pie 86
0
Apple Dumplings 141
0
Apple Galette 278
0
Apple Streusel Strudel 397
0
Apple Strudel 394
0
Apple Tart with Walnut Cream 263
0
Apple Tatin 281
0
Apple Weincreme Chiffon Tart (Winekrehm) 166
0
Apricot Cheesecake Tart 208
0
Apricot Danish Slips 500
0
Apricot Lekvar 512
0
Apricot Strip 424
0
Apricot Tartlets with Almond Cream 429
0
Aurora Blood Orange Tart 189
0
Austrian Buchteln (BUCHtel) 522
0
Authentic Danish Pastry Dough (Master Recipe) 486
0
Baked Empanadas 333
0
Banana Split Pie 223
0
Banner Banana Creme Pie 201
0
Basic Flaky Pie Crust 22
0
Bear Claws (or Cockscombs) 497
0
Beef Wellington 471
0
Bite-Size Peanut Butter Napoleons 461
0
Bittersweet Chocolate Cookie Tart Crust 61
0
Black Forest Chiffon Pie 173
0
Blackberry Pie 115
0
Blueberry Tart with Lemon Curd 258
0
Brandied Burgundy Cherries 594
0
Brandied Mincemeat Ice Cream Pie 228
0
Brandied Raisins 514
0
Brioche (Master Recipe) 516
0
Brownie Puddle (with Caramel Variation) 297
0
Butter Biscuits 353
0
Buttermilk Chess Pie 197
0
Buttermilk Ice Cream 233
0
Cabbage and Bacon Strudel 408
0
Caramel for Dipping 600
0
Caramel for Sun Sugar (Angel’s Hair) 602
0
Caramel Ice Cream 243
0
Caramel Sauce 597
0
Caramel Whipped Cream 555
0
Caramelized Onion Tart 338
0
Chcolate Pecan Blasts 313
0
Cheese Straws 465
0
Cherry Cheese Strudel 399
0
Cherry Lattice Pie 93
0
Cherry Rhubarb Lattice Pie 100
0
Chiboust Cream 565
0
Chocolate Chip Whipped Cream 554
0
Chocolate Creme Pie 202
0
Chocolate Croissants (Pains au Chocolat) 483
0
Chocolate Mousse Napoleon 457
0
Chocolate Oblivion Tartlets 308
0
Chocolate Peanut Butter Mousse Seven-Tier Tart 318
0
Chocolate Peanut Butter Mousse Tarts 316
0
Chocolate Pecan Pie (Baked in a Tart Pan) 304
0
Christmas Cranberry Galette 286
0
Classic Cream Puff Pastry 530
0
Classic Lemon Curd 568
0
Classic Napoleon 453
0
Classic Puff Pastry 417
0
Clear Caramel Sauce 599
0
Coconut Ice Cream Pie (with Crème Fraîche Variation) 226
0
Coffee Custard Sauce (Crème Anglaise au Café) 607
0
Commercial Fillo as a Strudel Substitute 392
0
Concord Grape Pie 127
0
Cordon Rose Cream Puff Pastry 534
0
Coulibiac 464
0
Cranberry Chiffon Pie 152
0
Cranberry Window Pie 129
0
Cream Puff Pastry (Pâte à Choux) 528
0
Creamy and Spicy Crab Tartlets 343
0
Crème Brûlée Tartlets 440
0
Crème Fraîche (krem fresh) 558
0
Crisp Meringue Pie Shell or Topping (White, Cocoa, and Bitter Chocolate-Speckled) 575
0
Crumb Pie Crusts 65
0
Crustless Apple Crumb Pie 89
0
Crustless Peach-Ginger Pie 126
0
Curd Cream Filling and Topping 571
0
Currant Scones 359
0
Danish Envelopes (Spandau) 493
0
Danish Pastry Twists 504
0
Danish Snail Buns 502
0
Danish Waffle Creams 443
0
Dark Chocolate Wafer Crumb Crust 70
0
Deep-Dish Blueberry/Cranberry Internet Pie 109
0
Deep-Dish Chicken Potpies 323
0
Deep-Dish Marionberry Pie 118
0
Deluxe Flaky Pie Crust 26
0
Dried Cranberry (or Cherry) Walnut Crostata 288
0
Éclairs and Cream Puffs (Profiteroles) 536
0
Escargot Puffs 547
0
Extra-Light Italian Meringue 579
0
Fig Tart with Mascarpone Cream 210
0
Flaky Beef Suet Pie Crust 43
0
Flaky Cheddar Pie Crust 39
0
Flaky Cream Cheese Pie Crust 29
0
Flaky Goose Fat Pie Crust 45
0
Flaky Pastry Scraps 47
0
Flaky Vegetable Shortening Pie Crust 36
0
Flaky Whole Wheat Cream Cheese Pie Crust 32
0
Food-Processor Poured Fondant 581
0
Fresh Berry Tart (Basic Recipe) 255
0
Fresh Blueberry Pie 106
0
Fresh Strawberry and Rhubarb Tart 256
0
Freshly Grated Coconut 591
0
Frozen Lime Chiffon Pie 161
0
Fruit Curds and Curd Creams (Lime, Juice Orange, Blood Orange, Bitter Seville Orange, an Passion Fruit) 567
0
Fruit Glazes 611
0
Fruit Turnovers (Basic Recipes) 134
0
Gascon Apple Pie 370
0
Gâteau Basque 294
0
Gâteau Engadine 291
0
Gâteau St.-Honoré 538
0
Ginger Ice Cream 241
0
Gingery Pear Chiffon Tart 162
0
Glazed Srawberry Pie 102
0
Grand Canyon Pie 190
0
Great Pumpkin Pie 198
0
Honey-Stung Cream Cheese Filling 511
0
Honeycomb Chiffon Pie 170
0
Hot Fudge Sauce 596
0
Hungarian Poppy Seed Strudel (Mákos Kalácz) 401
0
Individual Twelfth Night Chocolate Galettes 450
0
Kiwi Tart with Lime Curd 271
0
Lemon Angel Chiffon Pie 157
0
Lemon Meringue Pie 178
0
Lemon Pucker Pie™ 187
0
Lemon-Luscious Ice Cream 235
0
Light Chocolate Sponge Cake Layers 585
0
Light Italian Meringue 578
0
Light Sponge Cake Layers 583
0
Light Sponnge Cake Layers 583
0
Light Whipped Ganache 559
0
Linzertorte 283
0
Love for Three Oranges (Fresh Orange Tart) 267
0
Mango Passion Tart 272
0
Maple Walnut Pie (Baked in a Tart Pan) 306
0
Meat Loaf in a Flaky Cheddar Crust 331
0
Meringue Fillings and Toppings 572
0
Milk Rum Strudel Royale 404
0
Miracle Flaky Lard Pie Crust 41
0
Molten Chocolate Soufflé Tartlets 311
0
Moroccan Bisteeya Triangles 382
0
Nadège Tart 185
0
Nectarine-Raspberry Pie 121
0
Open-Faced Apricot Pie 120
0
Open-Faced Designer Apple Pie 84
0
Open-Faced Double Strawberry Pie 104
0
Open-Faced Fresh Blueberry Pie 107
0
Panna Cotta Fillo Flowers 377
0
Paris Ritz Pastry Crisps 436
0
Pastry Cream (Crème Pâtissière) 560
0
Peach Tarte Tatin (Upside-Down Peach Tart) 426
0
Peaches and Cream Tart 266
0
Peanut Butter Ice Cream 246
0
Pear Tart with Almond Cream 260
0
Pears Wrapped in Fillo 372
0
Pecan Pie (Baked in a Tart Pan) 302
0
Perfect Peach Pie 124
0
Perfect Whipped Cream 551
0
Persimmon Pie 217
0
Pineapple Ice Cream 239
0
Pistachio Baklava 367
0
Pistachio Custard Sauce (Crème Anglaise aux Pistaches) 610
0
Pistachio Ice Cream 245
0
Plum Flame Tart 274
0
Poached Apricots 587
0
Praline Custard Sauce (Crème Anglaise Pralinée) 609
0
Praline Powder 564
0
Prune Lekvar 513
0
Pumpkin Chiffon Pie 155
0
Pure Passion Ice Cream 237
0
Pure Rhubarb Lattice Pie 97
0
Quiche Lorraine 337
0
Quick Puff Pastry 420
0
Raspberry and Grand Marnier Cream Cake Tart (The Hiroko) 276
0
Raspberry Chiffon Pie 149
0
Raspberry Conserve 589
0
Raspberry Sauce 603
0
Real Old-FAshioned Whipped Cream 552
0
Real Old-FAshioned Whipped Cream 552
0
Real Old-Fashioned Whipped Cream 552
0
Red Currant Pie 112
0
Red Currant Tartlets with Almond Cream 431
0
Red Currant-Raspberry Lattice Pie 113
0
Red Wine Ice Cream 248
0
Remonce (Almond Cream Filling) 510
0
Roasted Red Pepper and Poblano Quiche 341
0
Rosy Apple Cranberry Pie 91
0
Savory Cream Puffs 543
0
Shake Lemon Pie 132
0
Shepherd’s Pie 328
0
Shoofly Pie 215
0
Snail Buns 525
0
Soft Meringue Topping (Meringue for Piping) 577
0
Spanikopita Triangles (or Pie) 380
0
Spicy Cheese Puff Variation (Gougères) (gooJAIR) 544
0
Spicy Spinach Quiche 346
0
Spring Windfall Morel Quiche 344
0
Stabilized Whipped Cream 553
0
Steak and Kidney Potpies 326
0
Sticky Buns 519
0
Strawberry and Chibout Napoleon 455
0
Strawberry Lover’s Chiffon Pie 146
0
Strawberry Sauce 605
0
Strawberry Shortcake (with Variations) 358
0
Strawberry Strip 422
0
Streusel Topping (STROIsel) 592
0
Strudel Dough (Master Recipe) 387
0
Sugar Glaze for Danish (or Other Pastry) 509
0
Sugar-Glazed Nuts 593
0
Superstabilized Whipped Cream 557
0
Sweet Cookie Tart Crust 56
0
Sweet Peanut Butter Cookie Tart Crust 63
0
Syrain Konafa 375
0
Tahitian Vanilla Cheesecake Tart 205
0
The Alligator 507
0
The Bisou (beeZOO) 193
0
The Boulders Tart 299
0
The Danish Braid 490
0
Three Tatins (Caramelized Upside-Down Tarts) 280
0
Tiramisù Black Bottom Tart 212
0
Touch-of-Grace Biscuits 351
0
Triple Vanilla Ice Cream (with Crème Fraîche Variation) 232
0
Twelfth Night Galette (Galette des Rois) 446
0
Two Miniature Golden Apple Galettes 434
0
Un-Rugelach Mini Turnovers 138
0
Vanilla Custard Sauce (Crème Anglaise) 606
0
Whipped Cream for Pipping 556
0
White Truffle Oil Variation 544
0
Whole Wheat Croissants 477
0
“Key Lime” Pie 182
0

Publishers Information

About The Pie and Pastry Bible

Publisher Web Link: http://books.simonandschuster.com/

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

(http://books.simonandschuster.com/)

Author Information

About Rose Levy Beranbaum

Author Web Link: http://www.realbakingwithrose.com/

Rose has been called the “Diva of Desserts” and “the most meticulous cook who ever lived.” And add this recent accolade – “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.”

Rose’s first book, The Cake Bible, was the 1988 winner of the IACP/Seagram Book of the Year and the NASFT Showcase Award for the cookbook that has contributed most to educating the consumer about specialty foods. A culinary best-seller, The Cake Bible is currently in its 45nd printing.

Rose’s Christmas Cookies, was the 1990 winner of the James Beard Best Book in the Dessert and Baking Category. The Pie and Pastry Bible, published in 1998, received many kudos including: Food & Wine Books “Best of the Best: The Best Recipes from the Best Cookbooks of the Year” and Coffee & Cuisine “Best Cookbook” award.

Rose’s comprehensive book, The Bread Bible, was the 2003 winner of the Gourmand World Cookbook Awards in the Best Bread Book Category. It was listed by Publisher’s Weekly and Food & Wine as one of the top ten books of 2003, and by Fine Cooking as one of the top 12. From quick breads, such as muffins, biscuits, and scones, to yeast breads, such as seeded wheat breads, Jewish rye, baguette, and brioche, this is a collection of her favorites, with innovative techniques that will guarantee making a successful bread baker of anyone who so desires.

Rose’s newest book, Rose’s Heavenly Cakes, is a return to cakes with a comprehensive four color book for Pam Chirls, Senior Editor at Wiley. She also has a product line, Rose Levy Bakeware, and has produced Rose’s Heavenly Cake Strip, a silicone halo that produces more even layer cakes, both distributed by Harold Imports.

A luminary in the world of food writing, Rose is a Contributing Editor to Food Arts Magazine where “Rose’s Sugar Bible” (April 2000) received two prestigious awards: The Association of Food Journalists Award for the Best Food Feature in a Magazine and The Jacob’s Creek World Food Award for Best Food Article. She is also a contributor to The Washington Post, Fine Cooking, Bride’s, Reader’s Digest, and Hemispheres. Rose has been inducted into the James Beard Foundation/D’Artagnon Who’s Who of Food and Beverage in America.

An internationally known food expert, Rose also has been a featured presenter in the highly regarded Melbourne Food & Wine Festival and the Oxford Food Symposium.

Rose is a popular guest on major television shows (The Today Show, The Early Show, Martha Stewart, Charlie Rose, The Food Network, and PBS: Master Classes of Johnson & Wales, and Seasonings with Dede Wilson). Rose has taped 13 episodes for a public television cooking series called Baking Magic with Rose Levy Beranbaum. The series started in 2004 on PBS stations across the country and continued for three years. (realbakingwithrose.com)

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