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Cathy Barrow • When Pies Fly: Handmade Pastries from Strudels to Stromboli, Empanadas to Knishes.

Following up on Pie Squared's slab pies, food writer Cathy Barrow finds more ways to use pastry dough deliciously with crowd-pleasing (and easy to make) galettes and small tarts, as well as empanadas, strudels, and knishes. Barrow digs into a world of doughs for turnovers, fried pies, poppers, and Texas-by-way-of-Krakow kolaches, all offered in sweet and savory iterations.

 



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