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Welcome to Kate Lebo’s Pie School: Lessons in Fruit, Flour, and Butter! Come in, tie on an apron, and prepare for a thorough schooling in the delightful art of all things pie.
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SASQUATCH BOOKS1904 3rd Avenue, Suite 710 • SEATTLE, WASHINGTON 98101
206/467-4300 • TOLL FREE 800/775-0817 • FAX 206/467-4301www.sasquatchbooks.com
FOR RELEASE SEPTEMBER 30, 2014Contact Haley Stocking, Publicist • 206/826-4318 • [email protected]
“Pie, like any good dish, unfolds like an event. For those who think anticipation is the sweetest form of pleasure, the event starts the moment they see the pie warm and golden on its cooling rack, or hear the
word pie like a promise, or start salivating when they read those three letters on a diner menu.”
Welcome to Kate Lebo’s Pie School: Lessons in Fruit, Flour, and
Butter (Sasquatch Books; $24.95; September 2014)! Come in, tie on
an apron, and prepare for a thorough schooling in the delightful art
of all things pie. Roll call: all the usual suspects are here as well as
deliciously unique pies in chapters on rhubarb, blueberry, cherry,
peach, plum, blackberry, apple, preserved fruits, and chiffon.
Here you’ll find no-nonsense techniques for creating that
perfect flakey pie crust (Lebo has a best-in-show ribbon to prove it),
tricks for choosing the best fruit for swoon-worthy fillings, and
much more. Bring people together with Black Cherry Chiffon Pie
with Chocolate Cookie Crust, Marionberry Pie with Hazlenut
Crumble, Cheddar-Crusted Apple Pie, or Whiskey Maple Pecan Pie and watch the slices disappear.
Besides baking dreamy pies of all varieties, Lebo is an award-winning poet, and colorful diction creeps
into her descriptions. Blueberries are “like the note taker in the group project, recording louder fruits’ flights of
fancy and bringing them down to earth long enough to make something actually happen, so it’s not just pie in the
sky.” Each bite of Peach Bourbon Pie is “like a long talk on a summer porch, crackling with sugar, spinning with
alcohol.” Photos by Rina Jordan are as luscious as Lebo’s writing.
Pie School is now officially in session. Don’t be late to class!
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Pie SchoolLessons in Fruit, Flour, and Butter
Kate Lebo
PiePiePiePiePie
KATE LEBO
! Lessons in "FRUIT, FLOUR, and BUTTER
About the Author
Kate Lebo is the author of A Commonplace Book of Pie
(Chin Music Press, 2013) and The Pie Lady's Manifesto,
a zine republished by The Rumpus in 2014. She founded
Pie School, her roaming pastry academy, after graduating
from the University of Washington's MFA program. Her
poems have appeared in Best New Poets, Gastronomica,
Willow Springs, and AGNI, among other journals, and she
teaches creative writing workshops nationally. For more,
visit KateLebo.com.
SASQUATCH BOOKS1904 3rd Avenue, Suite 710 • SEATTLE, WASHINGTON 98101
206/467-4300 • TOLL FREE 800/775-0817 • FAX 206/467-4301www.sasquatchbooks.com
Pie School Lessons in Fruit, Flour, and Butter
Kate Lebo Photography by Rina Jordan
September 2014 • $24.95 • 240 pages • Paperback ISBN 978-1-57061-910-6
Available wherever fine books are sold.Sasquatch Books • 800/775-0817 • www.sasquatchbooks.com
Praise for Pie School: Lessons in Fruit, Flour, and Butter
"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
“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
SASQUATCH BOOKS1904 3rd Avenue, Suite 710 • SEATTLE, WASHINGTON 98101
206/467-4300 • TOLL FREE 800/775-0817 • FAX 206/467-4301www.sasquatchbooks.com
PiePiePiePiePie
KATE LEBO
! Lessons in "FRUIT, FLOUR, and BUTTER
Pie School Events with Kate Lebo
September 30th, 6-9 pmBook launch partyLauretta Jean’s Pie, Portland, OR
October 5th, 10 am-2 pmThe Pantry at Delancey, Seattle, WAFood Manifestos: Writing Workshop with Kate Lebo
October 16th, 6:30-8 pmBook Larder, Seattle, WAPie crust demo, talk, and signing
October 21, 6:30-8 pmPages to Plate, Portland, ORPie crust demo, talk, and signing
October 23rdLitCrawl SeattleReading
October 30th, 6 pmKitchen Collage, Des Moines, IAPie school class
November 1st, 11 am-3 pmOmaha Food Conference, Omaha, NETalk
November 3rd, 9:30 am and 4 pmKitchen Collage, Des Moines, IAPie school class
November 4th, 7 pmPrairie Lights, Iowa City, IABook signing
November 15th, 12:30 pm and 2 pmMill City Museum, Minneapolis, MNTalk, demo, and reading
Events subject to change. Please contact Haley Stocking at [email protected] for up-to-date information.
SASQUATCH BOOKS1904 3rd Avenue, Suite 710 • SEATTLE, WASHINGTON 98101
206/467-4300 • TOLL FREE 800/775-0817 • FAX 206/467-4301www.sasquatchbooks.com
