Pie and Pastry Bible

ISBN-10: 0684813483
ISBN-13: 9780684813486
Edition: 1998
List price: $50.00 Buy it from $9.51
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Book details

List price: $50.00
Copyright year: 1998
Publisher: Scribner
Publication date: 11/11/1998
Binding: Hardcover
Pages: 704
Size: 7.50" wide x 10.50" long x 2.25" tall
Weight: 3.080
Language: English

Rose Levy Beranbaum is an award-winning baker, food writer, and cookbook author. She has been a guest on many major television shows and was a presenter at the Melbourne Food and Wine Festival and the Oxford Food Symposium. She also created the Rose Levy Bakeware product line. Beranbaum has written for The Washington Post, Fine Cooking, Reader's Digest, Hemispheres, and Food Arts Magazine, for which she won 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 has also published many award-winning books, including The Cake Bible, The Bread Bible, and Rose's Christmas Cookies.

Foreword
Introduction
Basic Pastry Ingredients Weights and Measures
Crusts
Fruit Pies Chiffon Pies
Meringue Pies and Tarts
Custard Pies and Tarts
Ice Cream Pies and Ice Creams
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 and Toppings
Sauces and Glazes
Techniques
Ingredients
Equipment
Sources
Acknowledgments
Index

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