Overview

A completely updated and expanded edition of Pie School, a cookbook about the art and science of flaky crust, lush fruit fillings, and the magic that happens when you put them together--now with 20 new mouthwatering pies! 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 Pie

Full Product Details

Author:   Kate Lebo ,  Rina Jordan ,  Amy Johnson ,  Jenn Elliott Blake
Publisher:   Blue Star Press
Imprint:   Sasquatch Books
Dimensions:   Width: 18.60cm , Height: 2.30cm , Length: 21.60cm
Weight:   0.731kg
ISBN:  

9781632174673

ISBN 10:   1632174677
Pages:   288
Publication Date:   01 August 2023
Audience:   General/trade ,  General
Format:   Paperback
Publisher's Status:   Active
Availability:   To order  
Stock availability from the supplier is unknown. We will order it for you and ship this item to you once it is received by us.

Table of Contents

New recipes include: Pie for Dinner    • Fennel Sausage, Cabbage, Beets & Apple Pie     • Lamb, Pumpkin, and Quince Pie    • Chanterelle, Goat Cheese, Delicata, and Tomato Pie Sam’s Veggie Pie The Life of Chicken Pot Pie: a recipe cycle    • Roast Chicken    • Chicken Stock    • Gravy    • Schmaltz-Roasted Potatoes with Garlic and Herbs    • Schmaltz-Roasted Vegetables    • Roasted Vegetable Pie    • Chicken Pot Pie Difficult Fruits    • Gooseberry and Elderflower Pie    • Black Currant Custard    • Elderberry Pie    • Black Chokeberry Pie    • Sarviceberry Pie

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 to Cook 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 The book promises Lessons in Fruit, Flour & Butter and it does not disappoint. Pie can be intimidating, but Lebo demystifies and charms in this beautifully designed volume. It's the sort of school we would all be eager to attend. -Edible Seattle Pie School: Lessons in Fruit, Flour & Butter brings the lessons from [Kate Lebo's] baking classes to print with the same flair, wit, and enthusiasm in a book as rewarding to bake from as it is to read. -Largehearted Boy There are certainly bigger books on pie, but Lebo's attention to detail and lighthearted delivery make this one a pleasure. -The Seattle Times This recipe book reaffirms a dedication to craft, brevity, and economy in both recipe and writing as a deeply connected physical and loving physical labor. The best recipes themselves are a work of art. This reviewer knows the power of such a book, where her own mother has already copied some of these recipes, and friends have begun to eye up this reviewer's copy of Pie School, thinking of what pies they, too, can recreate or invent anew. -The Los Angeles Review In her new book filled with recipes for perfect crust, fifty different pies, and ruminations on the art, science, and significance of pie making, [Kate Lebo] opens her Pie School to everyone just in time for the holidays, inviting bakers everywhere to use their senses to turn pie into much more than just a dessert. -University Book Store If you're intimidated by baking, Kate will hold your hand and walk you through the process. Pie School's recipes are classics with modern twists and the writing will engage you and keep you wanting to learn more. This is a great book for any any cookbook collection. -The Hungry Traveler Abbreviating her in-person, face-to-face pie-making course for the benefit of us all, Lebo is all about the how-tos of the handmade-no food processors, no other kitchen machines, and certainly no store-bought prepackaged ingredients. The writing itself is almost enough to seduce. Who can resist, You'll know the filling is just right when you don't want to stop eating it and Nectarines are peaches with a recessive gene for baldness? Her book is packed with common sense as well as handy tidbits, many explained and photographed in step-by-step fashion at the front of the book, ranging from how to make a piecrust by hand to how to make assembly-line baked goods. -Booklist Everything you need for cherry pie. -South Sound Magazine

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 Everyone should have a baker in their life-they are the sorts of friends worth cultivating. Treat your baker right (or encourage one into action) with a copy of Pie School, local author Kate Lebo's ode to all things flaky and sweet. The book promises Lessons in Fruit, Flour & Butter and it does not disappoint. Pie can be intimidating, but Lebo demystifies and charms in this beautifully designed volume. It's the sort of school we would all be eager to attend. -Edible Seattle Pie School: Lessons in Fruit, Flour & Butter brings the lessons from [Kate Lebo's] baking classes to print with the same flair, wit, and enthusiasm in a book as rewarding to bake from as it is to read. -Largehearted Boy [Kate Lebo's] no-nonsense approaching to teaching, her poetic language, and swoon-worthy fillings make this a delightful and delicious read. -Mom.me In Kate Lebo, you have a passionate, knowledgeable, unintimidating teacher who advocates intuition, interpretation, imagination and relaxation while making pie. Her friendly, encouraging voice speaks to nervous novices as well as experienced bakers looking for a fresh fix. -Jama's Alphabet Soup There are certainly bigger books on pie, but Lebo's attention to detail and lighthearted delivery make this one a pleasure. -The Seattle Times This recipe book reaffirms a dedication to craft, brevity, and economy in both recipe and writing as a deeply connected physical and loving physical labor. The best recipes themselves are a work of art. This reviewer knows the power of such a book, where her own mother has already copied some of these recipes, and friends have begun to eye up this reviewer's copy of Pie School, thinking of what pies they, too, can recreate or invent anew. -The Los Angeles Review In her new book filled with recipes for perfect crust, fifty different pies, and ruminations on the art, science, and significance of pie making, [Kate Lebo] opens her Pie School to everyone just in time for the holidays, inviting bakers everywhere to use their senses to turn pie into much more than just a dessert. -University Book Store If you're intimidated by baking, Kate will hold your hand and walk you through the process. Pie School's recipes are classics with modern twists and the writing will engage you and keep you wanting to learn more. This is a great book for any any cookbook collection. -The Hungry Traveler Abbreviating her in-person, face-to-face pie-making course for the benefit of us all, Lebo is all about the how-tos of the handmade-no food processors, no other kitchen machines, and certainly no store-bought prepackaged ingredients. The writing itself is almost enough to seduce. Who can resist, You'll know the filling is just right when you don't want to stop eating it and Nectarines are peaches with a recessive gene for baldness? Her book is packed with common sense as well as handy tidbits, many explained and photographed in step-by-step fashion at the front of the book, ranging from how to make a piecrust by hand to how to make assembly-line baked goods. Once satisfied that she has taught the basics, Lebo regales with around 40 specific pie choices, imparting lots of advice geared to each pie. For example, she uses leaf lard, a purer fat that pads a pig's kidneys, for her apple pie. And demerara sugar is the preferred topping. A few of her other tempting selections include blue goose pie, mumbleberry (mixed berry) pie, and raspberry chiffon pie with chocolate cookie crust. -Booklist Everything you need for cherry pie. -South Sound Magazine

"“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."" —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."" —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."" —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."" —Becky Selengut, author of Good Fish ""Kate Lebo is the teacher we all wanted in school, her kitchen a classroom for lessons in life."" —Langdon Cook, author of The Mushroom Hunters"

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

"WIRED Best Cookbooks of 2023 (So far) ""Freshly revised from the 2014 original with new and updated recipes, it offers soothing lessons in technique and taste. When your hands are coated with sticky dough, [Lebo's] voice is a balm, and clear photos keep you from worrying. —WIRED.com “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."" —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."" —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   ""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."" —Becky Selengut, author of Good Fish ""Kate Lebo is the teacher we all wanted in school, her kitchen a classroom for lessons in life."" —Langdon Cook, author of The Mushroom Hunters"

Author Information

KATE LEBO is theauthor of the essay collection The Book of Difficult Fruit, which won the Washington State Book Award. She is alsoco-editorwith Samuel Ligonof Pie & Whiskey- Writers Under the Influence ofButter and Booze.Her poems and essays have appeared in BestAmerican Essays, Harper's Magazine, Crazyhorse,NewEngland Review,Ecotone,The Inlander, and elsewhere. She lives and bakes in Spokane, Washington,where she is an apprenticed cheesemaker to Lora Lea Misterly ofQuillisascut Farm.

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