Kate Lebo – författare

In this debut collection, award-winning poet and baker Kate Lebo redefines everything we thought we knew about pie. An eclectic mix of prose poems, fantasy zodiac, and humor, A Commonplace Book of Pie explores the tension between the container and the contained while considering the real and imagined relationships between pie and those who love it.Expanding on Lebo''s successful chapbook of the same name, this volume includes new poems as well as more than two dozen Americana-themed illustrations by artist Jessica Lynn Bonin. Bonin''s art adds a sense of nostalgia alongside Lebo''s modern style, and together with the text, puts pie and the art of baking in a fresh, contemporary context.Kate Lebo makes poems and pies in Seattle. Her writing has appeared in Best New Poets, Gastronomica, and Poetry Northwest. When Kate is not creating poems, she is hosting her semi-secret pie social, Pie Stand, around the US, teaching creative writing at the University of Washington and Richard Hugo House, and pie-making at Pie School, her cliche-busting pastry academy.Jessica Lynn Bonin is an illustrator and mixed-media artist whose work adds a modern twist to familiar images of American culture. Bonin''s murals are displayed in New York,Oregon and Washington state. She lives and works in a former hardware store and lumberyard in Edison, Washington.

‘A richly researched food history, gentle memoir and left-field recipe book.’ i newspaper ‘A dazzling, thorny new essay collection.’ Samin Nosrat, New York Times ‘A beautiful, fascinating read full of surprises – a real pleasure.’ Claudia Roden‘Inventive and charming . . . profound and deeply felt.’ BuzzfeedInspired by twenty-six fruits, essayist, poet and pie lady Kate Lebo expertly blends the culinary, medical and personal.A is for Aronia, berry member of the apple family, clothes-stainer, superfruit with reputed healing power. D is for Durian, endowed with a dramatic rind and a shifty odour – peaches, old garlic. M is for Medlar, name-checked by Shakespeare for its crude shape, beloved by gardeners for its flowers. Q is for Quince, which, fresh, gives off the scent of ‘roses and citrus and rich women’s perfume’ but if eaten raw is so astringent it wicks the juice from one’s mouth.In this work of unique invention, these and other difficult fruits serve as the central ingredients of twenty-six lyrical essays (and recipes!) that range from deeply personal to botanical, from culinary to medical, from humorous to philosophical. The entries are associative, often poetic, taking unexpected turns and giving sideways insights into life, relationships, self-care, modern medicine and more. What if the primary way you show love is to bake, but your partner suffers from celiac disease? Why leave in the pits for Willa Cather’s Plum Jam? How can we rely on bodies as fragile as the fruits that nourish them?Lebo’s unquenchable curiosity leads us to intimate, sensuous, enlightening contemplations. The Book of Difficult Fruit is the very best of food writing: graceful, surprising and ecstatic.Includes black and white illustrations.

‘A richly researched food history, gentle memoir and left-field recipe book.’ i newspaper ‘A dazzling, thorny new essay collection.’ Samin Nosrat, New York Times ‘A beautiful, fascinating read full of surprises – a real pleasure.’ Claudia Roden‘Inventive and charming . . . profound and deeply felt.’ BuzzfeedInspired by twenty-six fruits, essayist, poet and pie lady Kate Lebo expertly blends the culinary, medical and personal.A is for Aronia, berry member of the apple family, clothes-stainer, superfruit with reputed healing power. D is for Durian, endowed with a dramatic rind and a shifty odour – peaches, old garlic. M is for Medlar, name-checked by Shakespeare for its crude shape, beloved by gardeners for its flowers. Q is for Quince, which, fresh, gives off the scent of ‘roses and citrus and rich women’s perfume’ but if eaten raw is so astringent it wicks the juice from one’s mouth.In this work of unique invention, these and other difficult fruits serve as the central ingredients of twenty-six lyrical essays (and recipes!) that range from deeply personal to botanical, from culinary to medical, from humorous to philosophical. The entries are associative, often poetic, taking unexpected turns and giving sideways insights into life, relationships, self-care, modern medicine and more. What if the primary way you show love is to bake, but your partner suffers from celiac disease? Why leave in the pits for Willa Cather’s Plum Jam? How can we rely on bodies as fragile as the fruits that nourish them?Lebo’s unquenchable curiosity leads us to intimate, sensuous, enlightening contemplations. The Book of Difficult Fruit is the very best of food writing: graceful, surprising and ecstatic.Includes black and white illustrations.

Unlock the secret to baking the perfect crust, and everything else is easy as pie. Seattle literary and culinary darling Kate Lebo shares her recipes for fifty perfect pies. Included are 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.From the Trade Paperback edition.

Learn to make a delicious crust, and everything else is easy as pie.Since the first publication of Pie School in 2014, Kate Lebo has inspired bakers everywhere. This entirely revised and refreshed edition:Brings the recipe count to 80 with 20 new piesIncludes a new chapter on "difficult" fruit pies (i.e., lesser-known fruit fillings, such as Black Currant Custard Pie)Also includes a new chapter is on easy weeknight savoury pies like Lamb, Pumpkin, and Quince Pie, plus the classic Chicken Pot PieTricks to making enviable crusts with heritage whole grain flours (including gluten-free recipes)Invites readers to DIY chevre, flavour extracts, pumpkin purees, as well as embrace old-school techniques like rendering your own lard for pie crustThroughout, Kate Lebo's humorous, thoughtful, and encouraging voice shines through. Not content to just share some great pie recipes, she also invites us to ruminate on the social history, the meaning, and the place of pie in the pantheon of favourite foods. Readers will emerge with a deeper understanding of how to connect their baking practices to their local foodsheds and family traditions—plus all the skills they need to make the best pie of their lives.