Pie School - Lessons in Fruit, Flour & Butter

Zusatztext 44621554 Informationen zum Autor KATE LEBO is the author of  Pie School  and  A Commonplace Book of Pie.  Her essay "The Loudproof Room" appeared in  New England Review  and was chosen for  Best American Essays 2015 . Her poems, essays, and recipes have appeared in  Best New Poets ,  Gastronomica , the  Washington Post, Poetry Northwest , and elsewhere. She lives in Spokane, Washington. Klappentext Unlock the secret to baking the perfect crust, and everything else is easy as pie! Here are recipes for fifty perfect pies, including apple (of course), five ways with rhubarb, lemon chiffon, several blueberry pie variations, galettes, and more. Learn the tricks to making enviable baked goods and gluten-free crust while enjoying Kate Lebo's wonderfully humorous, thoughtful, and encouraging voice. In addition to recipes, Lebo invites readers to ruminate on the social history, the meaning, and the place of pie in the pantheon of favorite foods. When you have mastered the art, science and magic of creating the perfect pie in Pie School, everyone will want to be your friend. Leseprobe Introduction Dear Reader,   When I started writing the first edition of Pie School , I lived alone in a duplex in Seattle, one of ten squat buildings I’d heard were built to house last century’s cannery men. After I lived there, I repeated this apocrypha as if it were fact. It gave me a sense of history. It helped me imagine a place within that history. Or at least within the rumor of that history. It was six years since I’d made my first piecrust, five years after the subprime mortgage crisis began, one year since I’d founded the Pie & Whiskey reading series with my then-friend Sam Ligon, five years before I’d marry him, and seven before the COVID pandemic canceled all parties and forced us to cook most of our meals at home.   It was 2013, and my kitchen was at the center of my apartment. To leave the bedroom and walk into the living room, I had to pass through the kitchen. To leave the house at all, I had to pass through the kitchen. The kitchen was narrow as a hallway, with ancient appliances and scuffed wood floors that reminded me I was one of many residents who’d worn the same route through this place. The oven was electric, ancient, unreliable. A lump of lard crust once fell to the hot oven floor and lit there, and would not go out. I watched the flame as if it were a candle, then scooped the char into an aluminum pie pan and tossed it into the rain. Still, that oven baked twenty-four pies a day when I needed it to—a huge number for someone who had no culinary training, who’d never worked in a bakery, who was baking in a shoebox.   That oven and I, we got to know each other. I knew when to over-or under-turn the temperature dials, when to shift pies so they wouldn’t scorch, when I could walk away and when I needed to hover. I’d been learning how to bake pie the hard way (through ugly but edible mistakes) and the easy way (through reading cookbooks and looking for mentors). Online, I found a network of people who called themselves pie ladies. I began hosting pie sales at home.   That was the year my reputation as a pie baker began to cohere around a series of classes I called Pie School. When Gary Luke from Sasquatch Books emailed to ask if I’d ever considered writing a cookbook, I was shocked. I knew how to write, but not how to write real recipes. Given the chance to imagine what kind of book I might propose, I kept thinking of the cookbooks I didn’t like: the ones that reinforced a consumerist, photoshopped domesticity. I can’t tell you now what those cookbooks were. I doubt there was a particular one. Really what I was imagining was the person and cook I wanted to be; as I imagined, I measured that future woman against what I did not want to be, but perhaps couldn’t help sort of bei...

Product details

• Authors: Jenn Elliott Blake, Rina Jordan, Kate Lebo, Kate/ Jordan Lebo
• Assisted by: Rina Jordan (Photographs)
• Publisher: Sasquatch Books
• Languages: English
• Product format: Paperback / Softback
• Released: 30.09.2014
• EAN: 9781570619106
• ISBN: 978-1-57061-910-6
• No. of pages: 240
• Dimensions: 188 mm x 216 mm x 20 mm
• Subject: Guides > Food & drink > Baking