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· 201 ratings · 46 reviews
Start your review of Pie Squared: Irresistibly Easy Sweet Savory Slab Pies
My co-workers and I sat for far too long flipping through this book. I'm probably going to have to buy my rented copy now because I drooled all over it and my library doesn't like water damage to their books... My co-workers and I sat for far too long flipping through this book. I'm probably going to have to buy my rented copy now because I drooled all over it and my library doesn't like water damage to their books... ...more
This got the James Beard nom but not win? OK! Well, it fucking deserved the nom at least, I loved it! 10/10 you Goodreads fucks, you should this if you want to make spinach Gorgonzola pie, coconut cream Atlantic Beach pie, cappuccino cream pie, Hawaiian pizza pie, cheese danish pie!!! This book will make you happy because it's wonderful, and the recipes are easy enough to follow and well written (although I would love some prep and cook time recommendations at the beginning). Flourishes like rec This got the James Beard nom but not win? OK! Well, it fucking deserved the nom at least, I loved it! 10/10 you Goodreads fucks, you should this if you want to make spinach Gorgonzola pie, coconut cream Atlantic Beach pie, cappuccino cream pie, Hawaiian pizza pie, cheese danish pie!!! This book will make you happy because it's wonderful, and the recipes are easy enough to follow and well written (although I would love some prep and cook time recommendations at the beginning). Flourishes like recommending ingredient swaps, crust swaps, explaining what can be done in advance, how well it freezes, why certain additions have been made, etc.. There's sections in the beginning about pie techniques and ones in the back about how to serve, store, consume. This is the best cookbook I can remember, because I am not a chef or a good cook, but this book has really turned me into the Pie Man of the Oberlin Summer, and God bless that. It is a great introductory read and teaches me a lot of skills.Thank you Cathy Barrow!
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10/10
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pre-read note: borrow this if only for the Moroccan shepherd's pie recipe, what. pre-read note: borrow this if only for the Moroccan shepherd's pie recipe, what. ...more
Another book to buy for retirement. I don't often have time to make dough ahead and refrigerate for at least four hours before making a pie, but I will one day! Great recipes and it includes a concord grape pie recipe, so I'm a fan overall!
Another book to buy for retirement. I don't often have time to make dough ahead and refrigerate for at least four hours before making a pie, but I will one day! Great recipes and it includes a concord grape pie recipe, so I'm a fan overall!
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My grandfather used to say, "Patient waiting brings pie." No one in our family was much of a pie baker, but we enjoyed many pies from the legendary Horn & Hardart's and Hanscom's, both originally Philadelphia firms. Horn & Hardart's was widely known for their Automat restaurants in New York, which featured those great fruit pies, as well as individual chicken pot pies.The overall premise of this cookbook is generally to demystify pie-baking, and to use a rectangular shallow form the author calls
My grandfather used to say, "Patient waiting brings pie." No one in our family was much of a pie baker, but we enjoyed many pies from the legendary Horn & Hardart's and Hanscom's, both originally Philadelphia firms. Horn & Hardart's was widely known for their Automat restaurants in New York, which featured those great fruit pies, as well as individual chicken pot pies.The overall premise of this cookbook is generally to demystify pie-baking, and to use a rectangular shallow form the author calls a "slab pie." The idea is a larger, easier to cut pie with more servings that takes the same or less effort than the traditional round pie or tart.
Piecrust, in particular, can be daunting for some home cooks, and except for graham and chocolate wafer crusts, and because I can be impatient in the kitchen, I usually buy mine, along with commercial phyllo dough and puff pastry. This cookbook makes crusts easier to manage, and includes some interesting options.
There is an overall Southern cooking style influence to a lot of the recipes, and a few recipes the inclusion of I'd question, but there are enough interesting options for fillings for savory main-course items. Just about every ethnicity's cooking style and spices have made it into this book. It's a good overview for those who are just getting into international cuisine.
Quite frankly, it's not a cookbook I'd add to my collection, but I'd recommend it for novice cooks and bakers.
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I read this book over the weekend at the "Pie Camp" I attended where author Cathy Barrow taught us her tried and true methods of making the perfect pie dough. But this book goes beyond that. She includes 9 rolled pie crusts. (each of us made 2 in our "camp.") and 6 press in crusts. Then she guided us through her terrific recipes, both sweet and savory, with which to fill the crusts. I cannot believe that I absolutely loved the Mushroom Kale Slab Pie!And, oh my, the chocolate pecan is fabulous!
Th
I read this book over the weekend at the "Pie Camp" I attended where author Cathy Barrow taught us her tried and true methods of making the perfect pie dough. But this book goes beyond that. She includes 9 rolled pie crusts. (each of us made 2 in our "camp.") and 6 press in crusts. Then she guided us through her terrific recipes, both sweet and savory, with which to fill the crusts. I cannot believe that I absolutely loved the Mushroom Kale Slab Pie!And, oh my, the chocolate pecan is fabulous!
The book explains in detail everything Cathy showed us in class. I may not make all of the pies, but I know I will make a lot of them.
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I was thrilled to win a copy of the new cookbook" Pie Squared." I had recently seen a slab pie for sale at Trader Joe's; and had no idea what it was. It was displayed on a table, packaged in a flat brown bag that looked more appropriate for a bread than a pie. And you couldn't open the bag to see what was inside. At home I checked out a Martha Stewart cookbook on baking pies and tarts, where I found one recipe for a slab pie with a picture.A slab pie is easier to make than a conventional round p
I was thrilled to win a copy of the new cookbook" Pie Squared." I had recently seen a slab pie for sale at Trader Joe's; and had no idea what it was. It was displayed on a table, packaged in a flat brown bag that looked more appropriate for a bread than a pie. And you couldn't open the bag to see what was inside. At home I checked out a Martha Stewart cookbook on baking pies and tarts, where I found one recipe for a slab pie with a picture.A slab pie is easier to make than a conventional round pie. For a slab pie you don't fuss making a delicate pastry dough with butter, lard, or shortening and then carefully rolling and re-rolling it out. The crust of the slab pie is laid in a baking sheet like a jelly roll pan and then worked by hand , patted into an oblong shape, You spoon on and spread the filling; then you place more crust on top, which is shaped into strips for example. A slab pie is more about the crust than the filing. It's a dish you'd bring to a potluck to serve lots of people.It's easy to cut and serve from the pan, unlike a round pie where cutting and serving the first slice is often dicey.
Ms Barrow has taken the concept further. Not only is she making sweet slab pies; she is also baking savory slab pies- made with carmelized onions vegetables , whatever-suitable for a casual family meal or a potluck-like a casserole only baked in a sheet pan and served directly from the pan in which it was baked. .
Ms Barrow is an excellent writer, who offers tips and guidance along with her recipes. I am looking forward to baking my first slab pie.
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This cookbook was the November cookbook in the Food 52 Baking Club, and it was a real hit. It is a collection of creative and ambitious-yet-approachable recipes that, in aggregate, argue that just about any dish can be turned into a slab pie. Presented are large-format pies, from biscuits and gravy with a Ritz cracker crust to giant strawberry and chocolate Pop-Tarts, alongside classics like chicken pot pie and pumpkin chiffon pie.The first two chapters are instructive, from latticework tutorial
This cookbook was the November cookbook in the Food 52 Baking Club, and it was a real hit. It is a collection of creative and ambitious-yet-approachable recipes that, in aggregate, argue that just about any dish can be turned into a slab pie. Presented are large-format pies, from biscuits and gravy with a Ritz cracker crust to giant strawberry and chocolate Pop-Tarts, alongside classics like chicken pot pie and pumpkin chiffon pie.The first two chapters are instructive, from latticework tutorials to troubleshooting different types of crusts (the recipes call for everything from classic all-butter crusts to hash brown crusts), setting the home cook up for success. I appreciated the detailed instructions, the pictures, and the addition of a gluten free crust into the mix. She says that she got the idea from the Moosewood Cookbook, which I got when it came out in 1977. The two recipes I have made to date were clearly written and easy to follow, and there are so many that I want to try! If you have fear of pie, this will cure it once and for all.
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I wanted to love this book as the smaller sizes are perfect for my life right now. But the one recipe I made was a disaster. I normally like to make at least 3 recipes from a cookbook that I'm going to review but I'm in my student apartment at the moment and finals are coming. I'll pick this up again in the fall and try with a few more recipes.For now though, I made the Good Morning Cheese Danish Slab Pie from page 299. First, the cheese mixture made twice as much as needed. I don't like waste s
I wanted to love this book as the smaller sizes are perfect for my life right now. But the one recipe I made was a disaster. I normally like to make at least 3 recipes from a cookbook that I'm going to review but I'm in my student apartment at the moment and finals are coming. I'll pick this up again in the fall and try with a few more recipes.For now though, I made the Good Morning Cheese Danish Slab Pie from page 299. First, the cheese mixture made twice as much as needed. I don't like waste so I froze it. Second, my pastry burned on the bottom after only 20 minutes (the short end of the time recommended.) Third, the cheese mixture didn't have nearly enough taste. Would have been so much better with lemon instead of orange. So I did retry with the other half of the cheese mixture and a shorter time in the oven and it was just ok.
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A beautifully designed cookbook. The best section was on making a variety of pie crusts - made me want to own a copy of this one rather than just borrowing from library. I don't have a big family nor do I take part in a lot of potlucks or group events where a big slab pie would be required so, while interesting, the rest of the recipes might not be as useful. The majority of the recipes seemed to be savory pies whereas I prefer dessert pies (there was a good enough representation of those, I gue A beautifully designed cookbook. The best section was on making a variety of pie crusts - made me want to own a copy of this one rather than just borrowing from library. I don't have a big family nor do I take part in a lot of potlucks or group events where a big slab pie would be required so, while interesting, the rest of the recipes might not be as useful. The majority of the recipes seemed to be savory pies whereas I prefer dessert pies (there was a good enough representation of those, I guess). Well organized and illustrated. ...more
Seeing the square pie trend on Pinterest, I was intrigued. However, I realized I didn't want recipes that are randomly posted there, but something definitive to go by. Because - as I've mentioned before - I can read a cookbook like a novel - this book was perfect for me. Techniques, equipment, and rationale were all well explained - in an interesting way - before I ever attempted one pie. I've now made three from the book, and they've all been excellent. It's worth noting there are actually more Seeing the square pie trend on Pinterest, I was intrigued. However, I realized I didn't want recipes that are randomly posted there, but something definitive to go by. Because - as I've mentioned before - I can read a cookbook like a novel - this book was perfect for me. Techniques, equipment, and rationale were all well explained - in an interesting way - before I ever attempted one pie. I've now made three from the book, and they've all been excellent. It's worth noting there are actually more savory than sweet recipes here. ...more
"Make a pie, make a friend."I've been making pie for a while and I can't believe it didn't occur to me until I picked up this book that A) Pies can be square or B) Pie crusts can be whatever flavor you want them to be.
There are a lot of great recipes in this book from savory pie crusts to unique sweet pie fillings. There's lots of tips in here on how to make "slab pies" and the best way to measure and store them. These recipes sound like more work than traditional pies, but I'm excited to try th
"Make a pie, make a friend."I've been making pie for a while and I can't believe it didn't occur to me until I picked up this book that A) Pies can be square or B) Pie crusts can be whatever flavor you want them to be.
There are a lot of great recipes in this book from savory pie crusts to unique sweet pie fillings. There's lots of tips in here on how to make "slab pies" and the best way to measure and store them. These recipes sound like more work than traditional pies, but I'm excited to try them out.
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This was one of the picks of an online cooking group I'm in. I didn't actually cook from it but I would probably make the majority of the recipes in it. The biggest reason I didn't make any is because it's just me & my SO and all the recipes are for 8-12, at a minimum. I asked if they would take well to being halved & didn't get a response (the author was participating for the month this book was used). I may check it out from the library again to try it once the holidays are over. I'd also prob This was one of the picks of an online cooking group I'm in. I didn't actually cook from it but I would probably make the majority of the recipes in it. The biggest reason I didn't make any is because it's just me & my SO and all the recipes are for 8-12, at a minimum. I asked if they would take well to being halved & didn't get a response (the author was participating for the month this book was used). I may check it out from the library again to try it once the holidays are over. I'd also probably buy a copy from a used bookstore. ...more
So many delicious pie options, savory and sweet. Two possibilities towards my grandmothers elusive slap apple pie - a recipe that existed only in her head, no matter how hard we tried to get it written down. A bissel of this, she would say, and a handful of those, and sprinkle this on the top. No real measurements, and no one in the family has ever successfully made one without her. This lovely bit of drool worthy reading for the holiday might hold the answer - and even if it doesn't the experim So many delicious pie options, savory and sweet. Two possibilities towards my grandmothers elusive slap apple pie - a recipe that existed only in her head, no matter how hard we tried to get it written down. A bissel of this, she would say, and a handful of those, and sprinkle this on the top. No real measurements, and no one in the family has ever successfully made one without her. This lovely bit of drool worthy reading for the holiday might hold the answer - and even if it doesn't the experiments will be delicious!! ...more
Ummmmm! I love this book! It offers savory and sweet slab pies both as meals and desserts! There's something for every palate in here. What I liked best about these is that they could made for pot luck or crowd meals. And no fussiness like the round pies (I'm awful at those...) And the photos are wonderful! I love that they show steps in photos throughout the book and all of the finished meals. Great book! Ummmmm! I love this book! It offers savory and sweet slab pies both as meals and desserts! There's something for every palate in here. What I liked best about these is that they could made for pot luck or crowd meals. And no fussiness like the round pies (I'm awful at those...) And the photos are wonderful! I love that they show steps in photos throughout the book and all of the finished meals. Great book! ...more
Cathy Barrow's Pie squared : irresistibly easy sweet and savory slab pies introduces many of us to a new world of making square or oblong pies as she covers the history of pies themselves by letting us know that for many years the British used pies for more than desserts. I was surprised by the sheer volume of pie-type recipes and the variety of crusts available for the making. The book even contains some Kosher ingredient pies. Cathy Barrow's Pie squared : irresistibly easy sweet and savory slab pies introduces many of us to a new world of making square or oblong pies as she covers the history of pies themselves by letting us know that for many years the British used pies for more than desserts. I was surprised by the sheer volume of pie-type recipes and the variety of crusts available for the making. The book even contains some Kosher ingredient pies. ...more
Ok I love this idea, however there was so much information it just blew my mind. Then there weren't enough pictures for all of the recipes that were in the book. I think there were just too many recipes. My suggestion would have been cut the recipes and add more pictures. We eat with our eyes first right?! So final answer good idea needed a better execution.
I drooled over the many different ways to prepare slab pies. I'm partial to the savory ones. I really liked the section where good points are made on how to make the best crusts and the many types of crusts. I need to spend more time reading through this cookbook. What a fantastic way to make a meal. Thank you much to the publisher for sending me this book. I drooled over the many different ways to prepare slab pies. I'm partial to the savory ones. I really liked the section where good points are made on how to make the best crusts and the many types of crusts. I need to spend more time reading through this cookbook. What a fantastic way to make a meal. Thank you much to the publisher for sending me this book. ...more
A nice way to spend an afternoon was browsing through the interesting recipes in this book. Can't say I am a convert to slab pies which has more crust than filing and my preference is the opposite but at a different time in my life I would have been interested in trying a few of the author's mixtures but these days cooking and baking for one means a slab pie is way more food than I can use.
Tremendously Tempting This is a marvelous cookbook, filled not only with scrumptious pie recipes, but also great tips on utilizing your baking pans and, indeed, your rolling pin. Who would have thought that you would need help in using a rolling pin? However, I learned a lot.
Don't miss making the Turkey Chili Frito Pie. Don't miss making the Turkey Chili Frito Pie. ...more
Not only are the pictures delicious...so is the pie
When you decide to move past or add to the simple (but classic) apple pie that you make only on Thanksgiving, this is the book for you. I am considering purchasing this for my personal collection.
I love this book. I was so happy to win this cookbook. There is several recipes that I can't wait to try. I love this book. I was so happy to win this cookbook. There is several recipes that I can't wait to try. ...more
The majority of the savory pies use pork in some form. A little more creativity would have been good.
I guess I just don't like pie. I guess I just don't like pie. ...more
This book will make you hungry! It is full of beautiful pictures and recipes for all kinds of pies that you make in a sheet pan. I want to make all of them!
I didn't read the entire book, but read and flipped thru about 50% of an ebook. Now getting the real book so i can get butter, flour and whatever on my fav pages.
Cathy Barrow an award-winning cookbook author, gardener, knitter, traveler, and teacher. She is the author of Bagels, Schmears, and a Nice Piece of Fish (Chronicle Books, 2021), When Pies Fly (Grand Central, 2019 ), Pie Squared (Grand Central, 2018), and Mrs. Wheelbarrow's Practical Pantry (W.W. Norton, 2014). Her writing has been published in The New York Times, The Washington Post, Serious Eats, Cathy Barrow an award-winning cookbook author, gardener, knitter, traveler, and teacher. She is the author of Bagels, Schmears, and a Nice Piece of Fish (Chronicle Books, 2021), When Pies Fly (Grand Central, 2019 ), Pie Squared (Grand Central, 2018), and Mrs. Wheelbarrow's Practical Pantry (W.W. Norton, 2014). Her writing has been published in The New York Times, The Washington Post, Serious Eats, Saveur, Food52, The Local Palate, Garden & Gun, Southern Living, NPR, and National Geographic. Her books have won the IACP Cookbook Award (Mrs. Wheelbarrow's Practical Pantry) and been nominated for the James Beard Award (Pie Squared). From her home outside Washington, DC, shared with husband Dennis and two irrascible terriers, Cathy cooks in a sun-filled kitchen just steps from the garden. Find her on Instagram (@cathybarrow), YouTube (Cathy Barrow), and her website, https://www.cathybarrow.com/ ...more
If you follow the world of food, chances are you've heard of David Chang. The founder of the Momofuku restaurant group, Chang is a chef, TV...
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