Pie Squared: Irresistibly Easy Sweet and Savory Slab Pies

Great cookbook. Love the recipes. Have given as a gift. Great photos and easy to follow recipes.

arrived as described

excited to start trying these recipes!!

This cookbook exceeds the two main requirements I have when I decide to bring a cookbook into my small home and place it on my limited shelf space - unique recipes and easy to follow instructions. The biggest and happiest surprise was the fact that this cookbook contains both savory and sweet pies. So throw out the notice that pies are only sweet. You could literally make an appetizer, main course, and then dessert all with pies. I wouldn't complain if you invited me to a party with that menu! Not a requirement, but certainly nice to have were the beautiful photographs and the fact that the book lays flat when you put it down on your counter!She gives her baker's dozen tips for slab pie success and #12 is perhaps my favorite - "Pie is forgiving. Perfection is not the goal. Delicious is." No matter where you are in your baking journey - novice or expert - you'll take away so much having this cookbook in your collection. The tips and ways to experiment are what help each of us become better in the kitchen. If what you want is a cookbook that provides you with easy recipes that are tasty to boot (and will impress a ton of people), then this is your cookbook. One feature that I absolutely loved and wish more cookbooks would start doing is that each recipe comes with what you can make ahead, what techniques you'll be incorporating, and any swaps you can make. She gives you so much flexibility to be creative.Ms. Barrow has some unique takes on classic flavors (artichoke dip, pumpkin pie with an amaretti crust, and many more) and totally creative ideas (hash brown crust, nacho pie with cornbread crust, smore's pie, and again many more) that I would have never thought up on my own. Every single recipe I've read I truly believe would please a crowd.

This book takes pie-making to a whole new level. It makes you think out of the box (circle?) of conventional round pies and fillings and expands your repertoire considerably. Edited to add I liked it so much I bought a second copy as a gift for a cousin.The first thirty pages alone are worth the purchase price, with lessons and tips and tricks that will inform even the seasoned baker (using bags of ice to cool the surface for rolling out is genius!) And the photos are mouth-watering and well-done.Then there are the recipes! Sweet, savory, and even a British style hot water crust sure to impress even the most jaded dinner guest.A generous 60+ recipes means there is enough here to make a new pie every week for more than a year! And most are fresh and new, begging to be explored. But old favorites are in here too, expanded into the slab pie format which encourages one to try them in comparison to the round.Such a great book, it shows the months and months of research Barrow put in and she has a wonderful voice as she leads us through this paradigm shift in shape. I'm so glad I bought this, I know I will be referring to it for many years to come. Don't hesitate, go for it!