Customer Reviews for

The Pie and Pastry Bible

Average Rating 4.5
( 15 )
Rating Distribution

5 Star

(10)

4 Star

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3 Star

(1)

2 Star

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  • Anonymous

    Posted December 21, 2007

    If you're a pastry beginner, start here. Read the book, THEN cook ...

    I love this book. It's full of useful information and great recipes. If you're a newbie to baking, make the time to actually read the book, especially the technical sections. Once you've done that, read the recipe through completely, making the time to understand what's required in terms of equipment, technique, etc. This is both a useful reference and a great cookbook. Begin here and you won't NEED a mountain of other titles just to learn the basics. Read the whole book, so you can find out about all the wonderful fillings and savory treats you can create, and USE the book as a reference for creating your own variations. There's far more to this book than just a bunch of dessert recipes. FWIW, the author has an online blog, where she regularly updates the errata for all her titles. She's meticulous and careful, and truly cares about her readers.

    4 out of 4 people found this review helpful.

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  • Anonymous

    Posted February 26, 2005

    If you're new to baking pies, start elsewhere

    I hate to be a party pooper, but as much as one hopes to love this book, it was just too poorly written and edited. It has many terrific ideas for someone who has baked pies before, but for a newcomer like myself, the defects are pretty glaring. I bought the book because I love 'The Cake Bible'. But this time, the editor went to press before finishing her work, and I bet she's responsible for wasting many thousands of hours of her readers' time, considering how popular this book is. In order to make crust using this book, you have to flip back and forth between many sections: the dough recipe, the rolling instructions, the laying out of the dough, and the baking are all in different places, in the wrong order, and not clearly labeled. I can see why this happened, because the rolling and baking are similar for different dough recipes, and she didn't want to repeat the same instructions over and over. But at least the sections should have been in order! Additional stories and comments are intermixed with the instructions, which makes it hard to follow the instructions once you find them. Different dimensions are given in different places for the size of the rolled dough you need. Sections headings are not consistently formatted--sometimes a new subsection is in the same style as the heading that started the section. I'm a professional scientist and university professor, and I love to cook. I don't think I have any special impairment following instructions. The other reviewers who liked this book surely had the same experience, unless they knew ahead of time what they were doing, so I say to them: stop recommending this book so highly, except to experienced pie and tart bakers! For making pastry the first time, I would use 'The Way to Cook' by Julia Child instead, which manages to give all of the necessary instructions very clearly, in the correct order, in about two pages. Then buy Beranbaum's book and read it at leisure if you want inspiration and expert knowledge, and you don't mind an error here or there. I hope there will be an easier-to-use second edition of this book. The tart I made was truly delicious, but the process made me angry. I'm guessing that the author or editor or publisher decided their deadline was more important than a final week of editing. What a shame.

    2 out of 4 people found this review helpful.

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  • Posted January 16, 2010

    Biblical Proportions

    My journey in the making of pies began as a graduate student living in Eastern Washington. Living in my first bachelor apartment, I decided to impress my friends and guests by making a pie for dessert. The filling was easy, but the crust turned out to be a complete nightmare! No matter what I tried, I always wound up with a greasy, wet ball of sticky, uncooperative dough, hard as a rock or crumbling apart into a million odd size pieces. I became desperate and frustrated. This can't be rocket science! In a state of frustration and despair, I entertained the idea of buying a ready made crust at the grocery store. Half way to the store, I turned around and returned empty handed to review the recipe just one more time. Still unable to find the problem, I did what I should have done hours before; I called my Mom, long distance, and wimpered, "help!!" It was then that Mom patiently taught me how to make a good pie crust, using her tried and true family recipe. Since then, I have never looked back! While my Mom is no longer alive, she is still with me in spirit . . . especially when I make a pie.

    Rose's book rekindled my love for cooking and baking. This is truly the most comprehensive, informative, and enlightening book on the subject in market. The chapters are well organized and the content is articulated in a clear and exacting manner. My first attempt making one of her crusts was ambitious and totally breaking new ground for me. Nonetheless, by following the directions carefully, the product was superb! The real plus to Rose's book is the amount of attention to detail that she provides on every page and in every recipe. Many times, while reading through this book (and it reads as much like a novel as a cookbook) I found myself thinking "Well, I'll be darn! I have always wondered about that . . . "). The book would be well worth the money if pies were all that was covered. However, the book goes far beyond pies, as the title indicates. Since I am now at the point where providing additional information would spoil the surprises for the reader, I will end here with a hearty endorsement for The Pie & Pastry Bible. It is a "must have" addition to the library of anyone, experienced or novice, who is truly interested in perfecting the art of pie and pastry. Tim Wittman, Guemes Island, Washington.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted November 1, 2004

    Best pie dough ever!

    If you bake pies or tarts you have to get this book. I have tried at least a dozen pie dough recipes and this is by far the easiest and best-tasting. I would have given this book 5 stars if it had more color pictures of the finished product.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted March 29, 2001

    MUST HAVE

    I have never been able to make a pie crust worth eating. Following the step by step directions for her basic pie cust, I made my first (successful) apple pie and received raved reviews! Highly recommend this book

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted December 11, 2012

    Highly recommend

    I like Rose's style of systematic explanation of the processes at work and how they affect the outcome.

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  • Anonymous

    Posted November 14, 2011

    This is the ultimate!

    I JUST COMPLETED A PASTRY COURSE AND THIS AUTHORS BOOKS WERE VERY HIGHLY RECOMMENDED. I HAVE PURCHASED THE PASTRY AND THE CAKE BIBLE - A WISE INVESTMENT AND DELICIOUS RECIPES.

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  • Anonymous

    Posted January 26, 2010

    I Also Recommend:

    Great Pie Reference Book

    I took a pie class where the instructor used this book and highly recommended it. I've been making pies for over 35 years but felt I could learn more which I did. Excellent reference book for pies!

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  • Posted July 11, 2009

    The best for making pies

    It is very informative and easy to use.

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    Posted January 22, 2009

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    Posted December 16, 2013

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    Posted July 16, 2010

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    Posted March 4, 2011

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    Posted November 11, 2009

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    Posted May 22, 2011

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    Posted October 10, 2008

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