Details
Synopsis
In this exceptionally thorough cookbook, Beranbaum does for pies what her CAKE BIBLE did for cakes.
| Size | | Length: | 512 pages | | Height: | 10.5 in | | Width: | 7.5 in | | Thickness: | 2.2 in | | Weight: | 46.4 oz |
Industry Reviews
"I prepared banana cream pie, from Rose Levy Beranbaum's 'The Pie and Pastry Bible'....The directions were easy to follow and, before I knew it, I had a house full of pastry worth feeding to friends."
Wall Street Journal - Erica Schacter (01/12/1999)
"[A] marriage of unnecessary complexity and thorough research abounds....I found myself wishing that Beranbaum would stop trying to reinvent every recipe, remaking it in her own image....In the end, however, one cannot help but be impressed by Beranbaum's thoroughness and depth of knowledge. Despite my reservations, anyone who takes baking seriously ought to buy this book."
Cook's Illustrated - Christopher Kimball
"Ms. Beranbaum may be the most meticulous cook who ever lived. To her, baking is not a free-form, spiritual act. It is about building rocket ships. Quantities are weighed to the hundredth of an ounce, temperatures set to the degree, sizes measured to the quarter inch. But what separates her from other perfectionists is that she not only tells you in intricate detail how to make something, but also tells why you take such pains....It is this kind of detail...that elevates this book above most others on baking....When I want to make a classic pastry and I want it to be nothing less than perfect, I will know the one place to go."
New York Times - Amanda Hesser (12/16/1998)
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