Just In Time for Thanksgiving: A New Pie Cookbook
Award-winning pastry expert Kate McDermott serves up her first cookbook
By Jessica Yadegaran October 10, 2016
This article originally appeared in the October 2016 issue of Seattle magazine.
Since 2008, baking instructor Kate McDermott has taught thousands of people how to make pies inside her cozy Port Angeles cottage. What makes McDermott’s classes so popular is her message: Pie, like life, should be simple.
No need to overthink the process or aim for perfection. The self-proclaimed “piechiatrist” shares her philosophy, along with her recipes and techniques, in her first cookbook, Art of the Pie: A Practical Guide to Homemade Crusts, Fillings and Life (The Countryman Press, $35). The book, which is being released October 4, features 12 crust recipes (her secret weapon is leaf lard, a type of fat from a pig), including vegan and gluten-free options, plus fillings ranging from sweet to savory.
The Art of the Pie, released October 4.
Just in time for Thanksgiving entertaining, McDermott is offering a pie camp retreat November 11–13 at the Epicurean Club House in Everett—piechiatry included. Learn more at artofthepie.com.
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