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The Pie and Pastry Bible Hardcover – Nov 11 1998


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Product Details

  • Hardcover: 704 pages
  • Publisher: Scribner; First Edition edition (Nov. 11 1998)
  • Language: English
  • ISBN-10: 0684813483
  • ISBN-13: 978-0684813486
  • Product Dimensions: 26.1 x 18.2 x 5.2 cm
  • Shipping Weight: 1.4 Kg
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (55 customer reviews)
  • Amazon Bestsellers Rank: #73,713 in Books (See Top 100 in Books)
  • See Complete Table of Contents


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7 of 7 people found the following review helpful By jerry i h on May 13 2003
Format: Hardcover
One hates to throw stones at something that will become beloved by many people, but this is one of those cases. The author has spent a lot of time (years in fact) testing and developing recipes for this book. All of the results are contained in this baking cookbook, in glorious and extensive detail. There is so much information, in fact, that it is difficult even for the experienced baker to wade through so much information and detail. It contains everything you could possibly want to know, and a whole lot more.
If you like the Cake Bible, you will love this one about pies and pastries. It is just as complete and thorough. If you a serious home baker, you will find this cookbook indispensable. If you are a professional baker, it is an excellent resource; for example, she describes half a dozen very saleable Danish pastries from the same dough. For the rest of us, however, I must cast a disapproving eye. I doubt that the average home cook will be able to successfully pick his/her way through the material in this cookbook.
Like its predecessor (for which, see) on cakes, it is extremely finicky. It contains an astonishing 75 pages just on pie and tart crusts. The procedures for the former involve an unusual process that makes the dough in a zip lock plastic bag. The recipes are so long and complete, that it is easy to get lost while following the recipes, since this involves quite a bit of jumping around in the text. Also, the layout of the ingredient table is not always clear: some recipes have multiple components, and the division between them in the ingredients' table is not always clear just by looking at them (often, you have to read the recipes to see where the divisions are).
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4 of 4 people found the following review helpful By Erik Midtskogen on May 20 2004
Format: Hardcover
This is a cookbook for the perfectionist. If you like to understand exactly why things work the way they do so that you can be in control of your baking projects, then this is the book for you. If you get excited at the thought of being empowered to create pastries more delectable than the very best you have ever tasted at the finest gourmet pastry shoppes, then you owe it to yourself to get this book.
If you'd rather not be bothered with too many niggling details and just want something quick that reliably comes out OK, even if you use the wrong type of flour, then stick with the Fannie Farmer Cookbook.
Be warned. These recipes generally don't have much margin for sloppiness built into them, the way ones from other cookbooks do. That's why they taste so good when they are done correctly. You should read all of the background information on a topic before you start baking. Rose's backgrounders are interesting, helpful, well-written and will make you a better baker. At the absolute minimum, you must follow the recipes to the letter. No substitutions or shortcuts whatsoever can be allowed unless you've read all the background information so that you know *exactly* what you are doing.
I can see only two legitimate grievances. The structure of the book is sometimes a bit scattered, which often makes it necessary to flip through to a half-dozen different places to get through a single project, and, (although this is not a concern for me) Rose makes no mention that I can see of what sort of adjustments one might make to achieve perfection at 9000 feet above sea level, and I could see how someone up in the Rockies might run into some difficulties.
I can only think of one other "downside": Your own baking will spoil you for anything else.
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Format: Hardcover Verified Purchase
this is a great book for beginners or experienced cooks serious cooks should not be without this book in their kitchen
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By Karen on July 11 2012
Format: Hardcover
I cook & bake a lot but I find this book to be confusing and rife with errors. Try baking the Cherry designer pie - one most go to at least 4 different sections of the book and read each one carefully - even at that there is no indication of whether one should chill the crust in the pie pan or not (I happen to know I should).

The fillings and pies are excellent but as written, they are an adventure to find, let alone bake.
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2 of 2 people found the following review helpful By Cathy on Oct. 12 2003
Format: Hardcover
First of all, this is NOT a book for those wanting to make something up quick. If you want a quick and easy dessert, go somewhere else. If you enjoy the process of baking and (even more so) the pleasure of eating homemade goods, this book is for you.
The piecrusts (as other reviewers have noted) are not the easiest. But, they do come out very well. It is possible to use the freezer bags as noted (only one is necessary per piecrust recipe). On the crusts, I recommend using the food processor method. Also, I noticed that it takes a lot less time to bake the crusts than the time recommended in the book. I have never had them become soggy either. Brushing on the egg white after you bake them helps to prevent that.
As for the time-consuming quality of the recipes, be prepared to spend a long time on any one of these. On the Strawberry Lover's Chiffon Pie (my first pie ever to bake and the first from this book), I spent around 9 hours over a two-day period. I just made the Apple Crumb Pie, and it took probably five hours though a lot of that was dead time (i.e., baking or chilling times when I could be doing something else). Before making any of these recipes, carefully read the instructions to get an idea of how long they take.
And, the photography is excellent. It makes you want to make every single one in the book. The Pumpkin Pie and Honeycomb Chiffon Pie are coming up next (that is, after some recipes in her Cake Bible).

The recipes are meticulously detailed. If you follow them EXACTLY, you should get good results. If you take shortcuts or decide that something isn't necessary, you'll get less than perfect results.
The recipes range from traditional favorites like cherry and apple pies to more exotic pies (like the Honeycomb Chiffon pie and Tiramisu). Recipes for savory pies (like Shepherd's Pie and Chicken Pot Pie) are also included.
This is my second favorite cookbook after Rose's The Cake Bible.
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