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Customer Review

1 of 1 people found the following review helpful
4.0 out of 5 stars Excellent "technical" reference for seasoned bakers!, 19 April 1999
By A Customer
This review is from: The Pie and Pastry Bible (Hardcover)
This is a terrific cookbook for a seasoned cook with a lot of time for preparation-intensive, step-intensive recipes. The few items that are photographed are beautiful and true to the recipe. There is excellent information on the "science" and "technology" of pastry making that is really useful. The storage information and resources for difficult to find ingredients is also great to have. The recipes are quite detailed and I really appreciate the fact that she offers ingredients by measurement and weight, as I much prefer cooking with a scale. However, the first two recipes I tried had errors--one SERIOUS measurement error (the Chocolate Cream Pie recipe), and the other two are errors in steps or in referring to an incorrect recipe as part of the main recipe (Lime, Kiwi, Blueberry Tart). The Creme Anglaise recipe appears to be egg-yolk heavy (especially compared to other tested recipes) and may or may not be an error. Needless to say, I was less than thrilled to have to figure out what SHOULD have been printed in the recipe, while I was scrambling to get them finished in time for a party. I now know to try these recipes waaay in advance of actually needing to make them! This is definitely NOT a cookbook for someone who is in a hurry...many of the steps for normally simple recipes are quite complex and tedious. If, however, your goal is to really shine--many of the desserts in this book are incredibly impressive, and all have been delicious. The Lime Curd used as a base for the Lime, Kiwi, Blueberry tart was so good by itself that I had to make a second batch for the tart!
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Showing 1-1 of 1 posts in this discussion
Initial post: 10 Jan 2011, 14:45:23 GMT
@Tortepane says:
Any chance of letting us in on the correct measurements?
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