The Pie and Pastry Bible

I purchased a few books from Mrs. Beranbaum, in order to prepare something special this past Holiday Season. I am a beginner baker with a passion to learn. At first it seemed a bit confusing with all the measurements and jumping around from one section to another, but after taking the time to read and to absorb the information I found that I understood the recipes and format much better. This is not your simple and typical cookbook. This is a book for baking which is more involved and loaded with tips and I found this book to be educational.The real proof is in the pudding, so I made 3 pies from two of Mrs. Beranbaum's cookbooks, The Baking Bible and The Pie and Pastry Bible. I made three different crusts one for each apple, cherry, and pumpkin pies. Let's just say that my family was very impressed! The pies turned out perfect all three times and were very delicious! I'm kinda proud and pleased that my first ever pies, from scratch, looked and tasted great!Though I have much to learn and I do need more practice on the are of pie making, I found that this book is money well spent. Thank you Mrs. Rosse Levy Beranbaum! I love your books!

This book is better than I expected. It is a complete guide.The contents include:-Crusts-Fruit Pies-Chiffon Pies-Meringue Pies and Tarts-Custard Pies and Tarts-Ice cream Pies and Ice Cream (!!!!)-Tarts and tartlets-Savory Tarts and Pies and Quiche-Biscuits and Scones-Fillo-Strudel-Puff Pastry and Croissant-Danish Pastry-Brioche-Cream Puff Pastry-Fillings, toppings-Sauces, glazesIt also includes extra information with basic pastry weights and measures, techniques, ingredients and equipment.And a valuable plus from this book is that it is easy to understand even though it has few pictures, but it has enough information and tips on every recipe.

The recipes are awesome! Rose Levy Beranbaum is my all time favorite cookbook author for the clarity she brings to measurements & techniques. However, I'm a visual person and illustrations mean a lot to me. The digital edition of the book doesn't include the illustrations. If I didn't rely on illustrations, I'd give this 5 stars.

This review applies to the Kindle version. For a professionally set text, there are far too many links that don't go directly to where they should.Worse, I've already found one recipe with the wrong table of ingredients and I'm just getting started. The Peaches and Cream Tart on p. 266 has the ingredient list from the recipe that follows it, the Love for Three Oranges recipe on p. 267.At this time, I can only give three stars.

i usually have a problem with my pie dough - so the description caught my attention as it referred to this aspect. This book is sooo much more. The author goes into great detail about the flour, the butter, etc. Each recipe has detailed instructions along with why and why nots. I'm looking forward to trying various recipes including strudels and pastry puff. This book is worth every cent!

I really liked Rose's The Cake Bible so I decided to buy The Pastry Bible. I loved this book. Beautiful homey pies, nice instructions and no fail recipes. I think her apple pies are the best I've made and her pie crusts are superb. This book is one of those books that I write on and wear of quickly because of constant use. I always leave it in the kitchen. Recommend it to any cook who enjoys baking and looks to better his or her pie repertoire.

I purchased this book 15-20 years ago. I'm a home cook, but pies and tarts are my favorite: I'm always the one who brings the showstopper pie or tart wherever I go. Once I started using Rose's recipes, I started getting rave reviews from virtually everyone who tasted my pies. I call Rose (whom I don't know, but wish I did) The Goddess. She is meticulous. Her recipes are creative: for example, her Blueberry Tart, which is one of my "blue-ribbon" standbys, has a genius method of ensuring that the blueberry filling is not just blueberry "jam," but actually has whole, beautiful blueberries. Her recipes are also infallible: if you do exactly what she says, you will not fail. Very important: you MUST buy the hardcover! Otherwise her recipes will drive you crazy because you'll find the filling recipe here, the dough recipe there (or perhaps there), the instructions for blind-baking elsewhere, and her tips for using tart shells on yet another page. This is not a criticism: Rose is so meticulous with her recipes that she can't possibly repeat her detailed instructions in every recipe. I photocopy the pages I need, then arrange them in a logical sequence, sometimes literally cutting and pasting them. I've done this for the recipes I make over and over such as "Open-faced fresh blueberry pie," "Pecan pie," and "Fresh strawberry and rhubarb tart," all of which I make as tarts, I finally wrote this review because I just wrote a 2-star for another pie book, in which I mentioned PPB. I thought, "it's time I raved about this on amazon!" I'm retired, cooking is my thing, I read cookbooks like novels, and I always change something about every recipe I read. Not Rose. Her recipes are perfect. Photo: my blueberry tart prepared for transport: Rose's recipe + pastry cutouts on top representing blueberries and their leaves.

This was a very welcomed gift for my partner, who is new to baking. He absolutely loves it. very informative with tips along the way. Very different from other cook books,not as many photos ( this isn't a bad thing) I feel this book is for the confident baker who wishes to learn more and progress in their carer, if not used to reading or prepared to test yourself and continue to love baking this book could be heavy going. I'm enjoying the book.

Very verbose with few, if any relevant pictures.

It's a great book for any Baker. Thanks a lot.

Unspeakably, ridiculously, amazingly good. I can't even begin to go into how much I love this book. I've tried almost a dozen recipes from this book and haven't had a loser yet. While I find some of her instructions to be a bit over the top (putting the frozen chunks of butter in a ziploc bag with the flour and rolling the whole thing out is ungodly time consuming, despite being a very reliable way to get a flaky crust) they never fail to give an excellent result. The savory items are also spectacular. I've made the cheese pastry wrapped meatloaf twice now and loved it both times. Absolutely recommend this book if you're serious about pastry.

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.