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13 of 13 people found the following review helpful
4.0 out of 5 stars This is a great book for the serious baker.
When I heard that Rose Levy Beranbaum was coming out with a new cookbook, I was very excited. The author of the Cake Bible and Rose's Christmas Cookies, she is known for her excellent recipes and very detailed instructions. Her new book, The Pie and Pastry Bible is no exception. The book contains not only 315 delectable recipes for pies, tarts, quiches and pastries...
Published on 30 Nov 1998

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3 of 4 people found the following review helpful
3.0 out of 5 stars Great information but very hard to read not laid out well American lots of
Lots of items that u cannot get in uk. Very hard to read not user friendly but good information far too expensive for what it is
Published on 31 Oct 2010 by Chef


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13 of 13 people found the following review helpful
4.0 out of 5 stars This is a great book for the serious baker., 30 Nov 1998
By A Customer
This review is from: The Pie and Pastry Bible (Hardcover)
When I heard that Rose Levy Beranbaum was coming out with a new cookbook, I was very excited. The author of the Cake Bible and Rose's Christmas Cookies, she is known for her excellent recipes and very detailed instructions. Her new book, The Pie and Pastry Bible is no exception. The book contains not only 315 delectable recipes for pies, tarts, quiches and pastries but also has sections on techniques, ingredients, and equipment. She extensively covers these topics explaining, for example, how to make the perfect pie crust by giving step-by-step instructions on how to blend and measure flours, roll, cut, shape and bake the crust. In every recipe, if you follow her instructions to the letter, a three star dessert will be your reward.
In reviewing The Pie and Pastry Bible I made the Lemon Pucker Pie, Brownie Puddle, Great Pumpkin Pie, and the Open Faced Designer Apple Pie. Every recipe turned out and tasted wonderful. It is obvious that Rose Levy Berenbaum has tested every recipe to ensure perfect results. This book however, is for the professional or serious baker. To go through this amount of trouble to make something, you must really know and appreciate quality. This is not the sort of book you buy if you want to make something quickly as it could easily frustrate the novice baker. For example, making the apple pie involves many steps. The apples are first cut, mixed with ingredients, macerated for 30 minutes to 3 hours, and then placed in a colander to drain. The liquid is reduced and then re-added to the cut apples with cornstarch. This does result in a wonderful apple flavor, but is it worth the effort? When I weigh the extra time and effort involved, I would rather sacrifice a little taste and make it the old-fashioned easier way. Rose Levy Beranbaum has aimed for perfection and this takes a lot of time and much effort.
This is a great book for the serious baker who wants to make perfect pies and pastries and understand the science behind it. The recipes are given in both volume and weight, which I appreciate. She gives storing instructions for every recipe and pointers for success.
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6 of 6 people found the following review helpful
5.0 out of 5 stars another fabulous book, 26 July 1999
By A Customer
This review is from: The Pie and Pastry Bible (Hardcover)
I asked for this book for Christmas and ended up staying up all night reading it straight through like a novel (porno actually) And I had made 4 peanut butter tarts before New Years. This book will join The Cake Bible as the only book I need to maintain my reputation as a serious baker. Very detailed and sometimes time consuming recipes, but they always work, and they always meet with rave reviews! Plus its just SO PRETTY!!!
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3 of 3 people found the following review helpful
4.0 out of 5 stars This is a great book for the very serious baker., 21 Nov 1998
By A Customer
This review is from: The Pie and Pastry Bible (Hardcover)
When I heard that Rose Levy Beranbaum was coming out with a new cookbook, I was very excited. The author of the Cake Bible and Rose's Christmas Cookies, she is known for her excellent recipes and very detailed instructions. Her new book, The Pie and Pastry Bible is no exception. The book contains not only 315 delectable recipes for pies,tarts, quiches and pastries but also has sections on techniques, ingredients,and equipment. She extensively covers these topics explaining, for example,how to make the perfect pie crust by giving step-by-step instructions on how to blend and measure flours, roll, cut, shape and bake the crust. In every recipe, if you follow her instructions to the letter, a three star dessert will be your reward.
In reviewing The Pie and Pastry Bible I made the Lemon Pucker Pie, Brownie Puddle, Great Pumpkin Pie, and the Open Faced Designer Apple Pie. Every recipe turned out and tasted wonderful. It is obvious that Rose Levy Berenbaum has tested every recipe to ensure perfect results. This book however, is for the professional or serious baker. To go through this amount of trouble to make something, you must really know and appreciate quality. This is not the sort of book you buy if you want to make something quickly as it could easily frustrate the novice baker. For example, making the apple pie involves many steps. The apples are first cut, mixed with ingredients, macerated for 30 minutes to 3 hours, and then placed in a colander to drain. The liquid is reduced and then re-added to the cut apples with cornstarch. This does result in a wonderful apple flavor, but is it worth the effort? When I weigh the extra time and effort involved, I would rather sacrifice a little taste and make it the old-fashioned easier way. Rose Levy Beranbaum has aimed for perfection and this takes a lot of time and much effort. This is a great book for the serious baker who wants to make perfect pies and pastries and understand the science behind it. The recipes are given in both volume and weight, which I appreciate. She gives storing instructions for every recipe and pointers for success. At a list price of $35.00 it is a great textbook.
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1 of 1 people found the following review helpful
4.0 out of 5 stars Surprises for an experienced baker, 12 July 1999
By A Customer
This review is from: The Pie and Pastry Bible (Hardcover)
I've been baking for more than 30 years, and I thought I did OK - as did my family. But there were a lot of answers to questions that I hadn't even known I had in the Pie and Pastry Bible, and some new techniques that really have made a difference! I'm not enthusiastic about the way the book is set up, because I have to keep flipping back and forth from the filling to the crust until I get her crust recipe memorized. There are some recipes that are quite simple, but are presented in a complicated way. However, the information is very, very complete, and there are many entertaining comments and lots of recipes for any level of training and experience. I like it - and she makes a better pie crust than I do!
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4 of 5 people found the following review helpful
4.0 out of 5 stars Exhaustive but exausting!, 6 Sep 2009
By 
Asphodelia (Brighton, UK) - See all my reviews
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This review is from: The Pie and Pastry Bible (Hardcover)
I bought this book because I wanted to try and make a double-crust, 'American-style' pie like the one us European see in the movies :-) and most books don't give you the basics.
After reading the reviews on Amazon I thought this might be the book for me.
Well the book is one of those wonderfully old-fashioned 'bibles', with lots of text, background and drawings rather than photos. There are photos of some of the recipes but they are all gathered in the middle, like in the old housewife-style cookery books my mum has in Italy.
There's a lot of background stuff and it is a bit confusing - you have to skip back and forth to read the bit about mixing, the bit about lining the dish, then bit about the baking etc. Also, as many reviewers have pointed out, there are MANY, MANY steps involved in every procedure and in this respect, it really isn't a book for someone who just wants to roll out some pastry and shove it in the oven. I started mid-afternoon and the pie didn't come out of the oven until about 20:30 PM. But it was worth it! I'm not a complete novice at baking but it was my first double-crust pie and considering I have a very unreliable oven, the result was fantastic. Oh, I made Cherry Pie, although I made a tiny changes and used canned cherry filling, because I just didn't have another few hours to spare.
I'm now looking through the book to pick another recipe and again, a lot of them are laid out in such a way that is initally offputting - they seem very complicated. Also, for readers outside the U.S. a lot of ingredients are impossible to find; some of the utensils she mentions I've never heard of, but thank God for Google :-) You will get a serious Amazon habit if you get this book, as a lot of these gadgets can be bought from U.S. Amazon or from eBay sellers who will ship to Europe.
All in all, I'd say BUY this book. Yes it's very scientific; yes it makes things sound very complicated but you need a book that takes you by the hand each step of the way, rather than a collection of recipes and a kick in the backside telling you to get on with it on your own!
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4 of 5 people found the following review helpful
5.0 out of 5 stars A must for every pie-crust lover., 27 Dec 1998
By A Customer
This review is from: The Pie and Pastry Bible (Hardcover)
As someone who had tried various pie-crust recipes over the years and never gotten it quite right, reading Berenbaum's aptly named bible was a revelation. The complex and rather unorthodox techniques for cutting in fat into the flour had me skeptical at first but, having tried several of the various crust recipes in this book, I will never make a crust the easy old way again. If you want to make consistently perfect, by which I mean delectably tender and flaky, crust, this book is for you. The cream-cheese crust that Berenbaum calls the soul of her book is alone worth the price of the book.
In addition, there's the fool-proof technique for ensuring an apple pie in which the juices cling just so to the apple slices yet puddle just a little on the plate -- no more runny apple pies. The multi-step technique, which involves macerating the apple slices, draining the liquid that forms, and boiling down the liquid to a syrup before baking, is time-consuming, but the results are worth it. I tried the apple pie recipe, and my husband rated it a 10! I am one reader who will never again simply toss the apple slices in sugar and bake, on the off-chance that the liquids might (or might not) reduce enough during baking.
The book is invaluable also for the understanding it gives the reader of how the various ingredients in pie crust work, e.g., why the addition of baking powder to pie crust is a must for flakiness, why the crust dough needs to be kneaded harder and longer to make it strong enough to wrap around a meat loaf or the filling of a turnover, etc.
I could go on and on about the merits of this book. Although I wish no one else would read it so that I could be the only person in the world (besides the author) who can make marvelous crust, I cannot help thinking this is a book that should not be kept a secret.
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3 of 4 people found the following review helpful
3.0 out of 5 stars Great information but very hard to read not laid out well American lots of, 31 Oct 2010
This review is from: The Pie and Pastry Bible (Hardcover)
Lots of items that u cannot get in uk. Very hard to read not user friendly but good information far too expensive for what it is
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5.0 out of 5 stars Excelent, Excelent Excelent, 5 July 1999
By A Customer
This review is from: The Pie and Pastry Bible (Hardcover)
It's simply amazing! The recipes here never fail! I recomend this book to everyone, but remember:patient is everything.If you are the kind of person that not use to follow each detail that the recipe calls for, go to the supermarket and buy something frozen.
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5.0 out of 5 stars A Perfect Follow Up To The Cake Bible!, 28 Jun 1999
By A Customer
This review is from: The Pie and Pastry Bible (Hardcover)
Rose does it again! I have only just begun to indulge in this book, but have found everything so far to be as expected...spectacular! This has joined my other two favorites...The Cake Bible (of course) and Bernard Clayton's Book of Bread. Thank you Rose. Keep up the awsome work!
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5.0 out of 5 stars Brilliant!, 27 Jun 1999
By A Customer
This review is from: The Pie and Pastry Bible (Hardcover)
I bought this book based on some reviews I read from the states. They were not wrong. This is an excellent book, well set out with a wealth of information. Every recipe is clearly set out and their are helpful tables.
I would recommend it to anyone.
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The Pie and Pastry Bible
The Pie and Pastry Bible by Rose Levy Beranbaum (Hardcover - 2 Nov 1998)
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