From Broadway Books’s website:
On Friday, November 2nd, from 4 to 5 pm we will be joined by Cathy Barrow, author of Pie Squared: Irresistibly Easy Sweet & Savory Slab Pies, who will answer questions and sign copies of her new book. We will also sample a pie baked from a recipe in the book.
Slab pie is just like regular pie, only bigger and better! They are an unfussy twist on traditional round pies and 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.
In addition to traditional pie dough, the book 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 such as Spinach, Gorgonzola, and Walnut Slab Pie and Curried Chicken Slab Pie to Sour Cream Peach Melba Slab Pie and Grande Mocha Cappuccino Slab Pie. We say “YUM!”
Cathy Barrow is a freelance food writer, cooking teacher, and food preservation expert who 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, The Local Palate, Southern Living, Food52, and All Recipes Magazine among others
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