When Rose Levy Beranbaum wrote her definitive book on cakes,The Cake Bible, it not only won that year's IACP cookbook of the year award, it found a place on the essential bookshelf of home bakers everywhere. Now Beranbaum has turned her exacting eye on the other mainstays of the baker's art, pies and pastry. In The Pie and Pastry Bible, she includes not only foolproof step-by-step recipes for pies and tarts of all kinds, plus turnovers, biscuits, galettes, puff pastry, croissants, cream puffs, sticky buns, and much more, but also hundreds of illustrations of equipment and techniques, professional tips (like how to make a crust that's tender and flaky and stays crisp on the bottom even when filled with the juiciest fruit or how to keep a meringue from weeping), and detailed information on ingredients, equipment, techniques, and even decoration instructions that make it possible for even inexperienced bakers to get perfect results. The first chapter of THE PIE AND PASTRY BIBLE is dedicated entirely to crusts; others cover fruit pies, chiffon pies, ice cream pies, tarts, savory tarts and pies and quiches, biscuits and scones, fillo, strudel, puff pastry and croissants, danish pastry, brioche, cream puff pastry, fillings and toppings, and sauces and glazes. Nearly 700 pages long, this is as definitive a guide to baking pies and pastry as has ever been written. Whether you bake all summer and fall as wonderful fruit is in season or just want to make one great pumpkin pie every year for Thanksgiving, THE PIE AND PASTRY BIBLE will be the book you'll turn to everytime.