Pie School: Lessons in Fruit, Flour, & Butter
Description
Pie School is Now in Session! Since the first publication of Pie School in 2014, Kate Lebo has inspired bakers everywhere with her witty and encouraging lessons on all things flaky and sweet. This completely revised and updated edition includes 20 brand-new pies--including two new chapters, one on savory meat or vegetable pies and one on "difficult" (lesser-known) fruit pies--plus updates to the originals (80 in total). Her proven process to achieve flakiness and structure, along with recipes for delicious, inspired fillings, will give home cooks all the skills they need to make the best pie of their lives. Beyond the bake, Lebo also invites us to ruminate on the social history, the meaning, and the place of pie in the pantheon of favorite foods. Recipes include Brandied Apple and Cracked Cardamom Pie White Peach and Raspberry Galette Rosemary Rhubarb and Vanilla Chevre Galette Winter Luxury Pumpkin Pie Huckleberry Pie Marionberry Pie with Hazelnut Crumble Lamb, Pumpkin, and Quince Pie Chicken Pot PieProduct Details
Price
$29.95
$27.85
Publisher
Sasquatch Books
Publish Date
August 01, 2023
Pages
288
Dimensions
0.0 X 0.0 X 0.0 inches | 0.81 pounds
Language
English
Type
Paperback
EAN/UPC
9781632174673
BISAC Categories:
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About the Author
KATE LEBO is the author of the essay collection The Book of Difficult Fruit, which won the Washington State Book Award. She is also co-editor with Samuel Ligon of Pie & Whiskey: Writers Under the Influence of Butter and Booze. Her poems and essays have appeared in Best American Essays, Harper's Magazine, Crazyhorse, New England Review, Ecotone, The Inlander, and elsewhere. She lives and bakes in Spokane, Washington, where she is an apprenticed cheesemaker to Lora Lea Misterly of Quillisascut Farm.
Reviews
"I love Kate Lebo's Pie School so much. It's reassuringly detailed for new cooks yet full of nuance that make veteran cooks like me say, "Oh wow, right!" The recipe lineup feels fresh and personal, with inventive recipes so solid they seem like classics. But it's Kate's writing--graceful and considered, yet funny and intimate--that makes you want to spend time with the book, along with a cup of tea and time for contemplation."
--Martha Holmberg, James Beard Award-winning co-author of Six Seasons: A New Way with Vegetables and author of Simply Tomato "With recipes and words that spotlight traditional pie-making both savory and sweet, Kate Lebo's Pie School is a definite keeper for any pie-maker's bookshelf."
--Kate McDermott, James Beard Award-nominated author of Art of the Pie
"Kate Lebo's prose is rich and spiky, her voice spiced with wit and undergirded with tenderness; her work is pithy, well-researched, and always profoundly knowledgeable. Sure, she writes about food, but she's really writing about humanity, her own and all of ours. To call this 'a book about pie' is like calling Moby-Dick 'a book about a whale.'"
--Kate Christensen, PEN/Faulkner Award-winning author of The Great Man and Blue Plate Special
"Kate Lebo's Pie School will delight you with its word play and train you to be the most capable baker in your neighborhood. This is a fantastically fun read, with clear and supremely helpful recipe directions. Everything I've made from it has awed guests and baker alike!"
--Katie Quinn, author of Cheese, Wine, and Bread "It's hard to imagine Kate Lebo's improving upon Pie School; it was one of those triumphantly instant classics that rendered itself indispensable from the get-go. And yet the hindsight that emerged from life during COVID and writing her wonderfully weird, gorgeously geeky literary masterpiece Difficult Fruit has resulted in a second edition even more special and, if it's possible, essential than the first."
--Charlotte Druckman, author of Women on Food "As with our most revered teachers, Kate Lebo, [in Pie School, ] inspires us with her infectious passion for her subject--deciphering a daunting topic with the gentlest of hands and unwaveringly cheering us on to be the best cooks and people we can be. This is school you'll never want to graduate from."
--Peter Hoffman, chef and author of What's Good: A Memoir in Fourteen Ingredients "I didn't know whether to read this book cover to cover as one would a memoir, or to cook my way through it, so I did both. Kate Lebo writes--and bakes pie--like absolutely no one else; her work and her words are to be treasured."
--Elissa Altman, author of Motherland and Poor Man's Feast If actual school was as fun as Pie School, no one would ever play hooky. Kate Lebo has written a wonderful book celebrating the craft of baking fruit pies. Pie School is equal parts sassy and poetic, as sweet as a perfectly ripe peach with just the right balance of acerbic wit.
--Becky Selengut, author of Good Fish Kate Lebo is the teacher we all wanted in school, her kitchen a classroom for lessons in life. Sure, there's plenty of instruction here on the tasty metaphysics of fruit, flour, and butter. But good pie is so much more--it's imagination and art and love. Hooray for Kate Lebo and Pie School.
--Langdon Cook, author of The Mushroom Hunters
--Martha Holmberg, James Beard Award-winning co-author of Six Seasons: A New Way with Vegetables and author of Simply Tomato "With recipes and words that spotlight traditional pie-making both savory and sweet, Kate Lebo's Pie School is a definite keeper for any pie-maker's bookshelf."
--Kate McDermott, James Beard Award-nominated author of Art of the Pie
"Kate Lebo's prose is rich and spiky, her voice spiced with wit and undergirded with tenderness; her work is pithy, well-researched, and always profoundly knowledgeable. Sure, she writes about food, but she's really writing about humanity, her own and all of ours. To call this 'a book about pie' is like calling Moby-Dick 'a book about a whale.'"
--Kate Christensen, PEN/Faulkner Award-winning author of The Great Man and Blue Plate Special
"Kate Lebo's Pie School will delight you with its word play and train you to be the most capable baker in your neighborhood. This is a fantastically fun read, with clear and supremely helpful recipe directions. Everything I've made from it has awed guests and baker alike!"
--Katie Quinn, author of Cheese, Wine, and Bread "It's hard to imagine Kate Lebo's improving upon Pie School; it was one of those triumphantly instant classics that rendered itself indispensable from the get-go. And yet the hindsight that emerged from life during COVID and writing her wonderfully weird, gorgeously geeky literary masterpiece Difficult Fruit has resulted in a second edition even more special and, if it's possible, essential than the first."
--Charlotte Druckman, author of Women on Food "As with our most revered teachers, Kate Lebo, [in Pie School, ] inspires us with her infectious passion for her subject--deciphering a daunting topic with the gentlest of hands and unwaveringly cheering us on to be the best cooks and people we can be. This is school you'll never want to graduate from."
--Peter Hoffman, chef and author of What's Good: A Memoir in Fourteen Ingredients "I didn't know whether to read this book cover to cover as one would a memoir, or to cook my way through it, so I did both. Kate Lebo writes--and bakes pie--like absolutely no one else; her work and her words are to be treasured."
--Elissa Altman, author of Motherland and Poor Man's Feast If actual school was as fun as Pie School, no one would ever play hooky. Kate Lebo has written a wonderful book celebrating the craft of baking fruit pies. Pie School is equal parts sassy and poetic, as sweet as a perfectly ripe peach with just the right balance of acerbic wit.
--Becky Selengut, author of Good Fish Kate Lebo is the teacher we all wanted in school, her kitchen a classroom for lessons in life. Sure, there's plenty of instruction here on the tasty metaphysics of fruit, flour, and butter. But good pie is so much more--it's imagination and art and love. Hooray for Kate Lebo and Pie School.
--Langdon Cook, author of The Mushroom Hunters
