The slab and sheet craze has been intense during 2021, but I assure you that you will find the wide variety of sweet and savory recipes new, delicious, and useful. What I really love about this book is that the base recipe assumes you will be using smaller, jelly-roll size, pan...but the recipes can also be scaled up to half sheet and larger. Very smart.
Now pardon me while I go make a big pan of eggs florentine with bacon and a crispy hashbrown crust.
From the Publisher:
James Beard Award Nominee 2019 for Best Cookbook: Baking and Desserts
The delicious new food trend of slab pies that makes it easy to serve sweet or savory pastry to a crowd-or just your family!
For those of you who aren't up on your Pinterest food trends, slab pie is just like regular pie-only better (and bigger)! Instead of crimping and meticulously rolling out a round crust, slab pies are an unfussy twist that 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. And this fresh, uncomplicated take on pie will surely pique the interest of those who have previously been reluctant to take out their rolling pin.
Barrow didn't invent slab pie, but she definitely thinks outside of the crust. In addition to traditional pie dough, she 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 like Spinach, Gorgonzola, and Walnut Slab Pie and Curried Chicken Slab Pie to Sour Cream Peach Melba Slab Pie and Grande Mocha Cappuccino Slab Pie. The first book of its kind, this will appeal to lovers of easy food trends like sheet pan suppers and dump cakes. Don't be surprised when you start spying slab pies at your next potluck!
About the Author:
Cathy Barrow is a freelance food writer, cooking teacher, and food preservation expert. Barrow 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, Garden and Gun, the Local Palate, Saveur, Southern Living, Food52, All Recipes Magazine, NPR, and National Geographic, among others. Cathy lives just outside Washington, D.C. with her husband and two rescued terriers.
Release Date: October 2018