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The Pie and Pastry Bible by Rose Levy Beranbaum epub

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 							Publisher: Scribner; First Edition edition (November 11, 1998)
  Language: English
  ISBN-10:
0684813483
  ISBN-13: 978-0684813486
  
  
  
  
  
  
  
  The Pie and Pastry Bible is your magic wand for baking the pies, tarts, and
pastries of your dreams -- the definitive work by the country's top baker. 
  More than 300 recipes, 200 drawings
of techniques and equipment, and 70 color pictures of finished pies, tarts, and pastries
  Easy-to-follow recipes
for fruit pies, chiffon pies, custard pies, ice-cream pies, meringue pies, chocolate pies, tarts and tartlets,
turnovers, dumplings, biscuits, scones, crostadas, galettes, strudel, fillo, puff pastry, croissants (chocolate, too),
Danish, brioche, sticky buns, cream puffs, and profiteroles
  All kinds of fillings, glazes, toppings, and sauces,
including pastry cream, frangipane, Chiboust, fruit curds, ice creams, fondant, fruit preserves, streusel, meringues,
ganache, caramel, and hot fudge
  A separate chapter featuring foolproof flaky, tender, and original crusts of
every kind imaginable. Here are a few: Flaky Cream Cheese Pie Crust, Flaky Cheddar Cheese Pie Crust, Miracle Flaky Lard
Pie Crust, and Flaky Goose Fat Pie Crust; Bittersweet Chocolate, Coconut, Ginger, and Sweet Nut Cookie Crusts; and
Vanilla, Gingersnap, Chocolate, and Graham Cracker Crumb Crusts
  Countless tips that solve any problem, including
the secrets to making a juicy fruit pie with a crisp bottom crust and a lemon meringue pie that doesn't weep
  How
to make a tender and flaky pie crust in under three minutes
  How to make the best brownie ever into a crustless
tart with puddles of ganache
  Exciting savory recipes, including meat loaf wrapped in a flaky Cheddar cheese crust
and a roasted poblano quiche
  Extensive decorating techniques for the beginning baker and professional alike that
show you how to make chocolate curls, pipe rosettes, crystallize flowers and leaves, and more
  Detailed
information on ingredients and equipment, previously available only to professionals
  The wedding cake reconceived
as a Seven-Tier Chocolate Peanut Butter Mousse Tart 						

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