Janie's Reviews > The Pie and Pastry Bible

The Pie and Pastry Bible by Rose Levy Beranbaum
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Apr 02, 08

bookshelves: eats

Sometimes Rose is a little too thorough with her recipes. While pastry is certainly involves science, there is an element of instinct that comes from practice. Touch and sight are immeasurably important when working with pastry. But Rose leaves little room for that. She is obsessively precise, especially when it comes to pie crust. While her recipes work, you don't have to go through all the steps of freezing and refreezing butter. Rose, have a cocktail and relax a little. The butter will be fine if it softens a bit in the fingers.
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