Cover image for Pie squared : irresistibly easy sweet & savory slab pies
Title:
Pie squared : irresistibly easy sweet & savory slab pies
ISBN:
9781538729144
Personal Author:
Edition:
First edition.
Publication Information:
New York : Grand Central Life & Style, 2018.

©2018
Physical Description:
xiv, 321 pages : color illustrations ; 25 cm
General Note:
Includes index.
Contents:
The sum of all parts -- The elements of pie -- The power of pie crust. Mixing and rolling out a sensational slab pie crust ; The finishing touches ; Rolling pin crusts ; Press-in crusts ; Grocery store crusts ; Crust free toppers ; The odd bits -- Savor a pie -- Sweetie pies -- Slab pie strategies: slice, store, and freeze.
Summary:
"Made in a sheet pan, a slab pie can make enough dinner or dessert for a crowd. PIE SQUARED includes more than 60 savory and sweet pie recipes along with 20 crust and topping recipes and step-by-step techniques for rolling and decorating that will appeal to baking aficionados as well as occasional bakers. This fresh, uncomplicated take on pie will encourage those of you who have been reluctant in the past to now take out your rolling pin and try it." -- From book jacket.

Made in a sheet pan, a slab pie can make enough dinner or dessert for a crowd. Barrow includes savory and sweet pie recipes-- along with a variety of crust and topping recipes and step-by-step techniques for rolling and decorating that will appeal to baking aficionados as well as occasional bakers. -- adapted from jacket
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Book 641.865 Barro
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Book 641.865 Barro
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Summary

Summary

The delicious new food trend of slab pies that makes it easy to serve sweet or savory pastry to a crowd-or just your family!

For those of you who aren't up on your Pinterest food trends, slab pie is just like regular pie-only better (and bigger)! Instead of crimping and meticulously rolling out a round crust, slab pies are an unfussy twist that are perfect for a potluck or dinner party or just a family dinner. Baked on sheet pans, slab pies can easily serve a crowd of people dinner or dessert. Pie Squared includes seventy-five foolproof recipes, along with inventive decoration tips that will appeal to baking nerds and occasional bakers alike. And this fresh, uncomplicated take on pie will surely pique the interest of those who have previously been reluctant to take out their rolling pin.

Barrow didn't invent slab pie, but she definitely thinks outside of the crust. In addition to traditional pie dough, she offers more than a dozen crust recipes-from cracker crusts and cornbread crusts to cookie crusts and cheddar cheese crusts. Using these as a base, Barrow then entices readers with both savory and sweet slab pie creations, with recipes like Spinach, Gorgonzola, and Walnut Slab Pie and Curried Chicken Slab Pie to Sour Cream Peach Melba Slab Pie and Grande Mocha Cappuccino Slab Pie. The first book of its kind, this will appeal to lovers of easy food trends like sheet pan suppers and dump cakes. Don't be surprised when you start spying slab pies at your next potluck!


Author Notes

Cathy Barrow is a freelance food writer, cooking teacher, and food preservation expert. Barrow writes the "BRING IT" column in the Washington Post' s food section. Her first cookbook, Mrs. Wheelbarrow's Practical Pantry , won the prestigious IACP award for best single-subject cookbook in 2015. She has written for the New York Times, Garden and Gun, The Local Palate, Saveur, Southern Living, Food52, All Recipes Magazine, NPR, and National Geographic , among others. Cathy lives just outside Washington, D.C. with her husband and two rescued terriers.


Reviews 2

Publisher's Weekly Review

Barrow (Mrs. Wheelbarrow's Practical Pantry) devotes an entire, glorious book to the subject of slab pies, which are made in a half-sheet pan. Barrow pushes the buttery, crusty envelope with her tempting recipes-both savory and sweet options for every meal of the day, whether it's breakfast (Good Morning Cheese Danish Slab Pie); lunch (a reuben slab pie with rye crust); dinner (Moroccan shepherd's pie); or dessert (a banana pudding pie with vanilla wafer crust). Barrow innovates with each recipe, whether it's carbonara and zucchini-noodle slab pie; blackberry, sweet corn, and basil pie; or one with raspberry and rugelach. Creative recipes can feed crowds at the holidays, too, such as After-Thanksgiving Turkey Slab Pie and Christmas in London (a kind of French-Canadian tourtiA"re). There are nontraditional pie crusts options as well, such as smoked fish with a caramelized onion crust, eggs florentine in a hash brown crust; and fried green tomatoes with a Ritz cracker crust. The most challenging part of this fun and inviting cookbook will be choosing which recipe to make first. (Nov.) © Copyright PWxyz, LLC. All rights reserved.


Library Journal Review

Featuring dozens of recipes specially designed for the family dinner table, including leftovers for the next day, this latest work by Barrow (Mrs. Wheelbarrow's Practical Pantry) gives the popular slab pie-a shallow pie made in a sheet or jelly pan-special treatment, noting how easy they are to transport, portion, and serve. Her tried and trusted recipes range from savory (curried chicken; spinach, gorgonzola, and walnut) to sweet (banana pudding; not-so-old-fashioned apple pie. All are full of flavor. There are conversational, step-by-step instructions on creating crusts from scratch. Press-in crusts are also an option, and an overview of common equipment, such as a rolling pin and pastry brush, provide additional context, as do tips on adjusting for altitude. Of note is the ability to mix and match crusts; a caramelized onion or rye crust adds flavor to traditional pies. VERDICT This richly illustrated work brings a fresh, creative approach to slab pies; essential for weeknight meals and potlucks. © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.