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Casey
Barber’s tribute to the pierogi includes everything from the classic
Polish cheddar and potato filling to the American-inspired Rueben
pierogi and “Santa Fe-rogi,” and even a world tour with falafel and crab
Rangoon. Sweet fillings include sour cherry, lemon, fig & goat
cheese, Nutella, and PB&J. There’s something for every party and
every taste! Each recipe comes with a charming story from Barber’s
extensive explorations in pierogi flavors. 60 recipes.
CASEY
BARBER is a freelance food writer, photographer, and editor of the
critically acclaimed website Good. Food. Stories. Her work has appeared
in numerous national publications including Gourmet Live, ReadyMade,
Today.com, The Kitchn, and DRAFT. Casey is also the author of Classic
Snacks Made from Scratch: 70 Homemade Versions of Your Favorite
Brand-Name Treats (Ulysses Press, 2013) and the co-writer of Inspired
Bites: Unexpected Ideas for Entertaining from Pinch Food Design
(Stewart, Tabori & Chang, 2014).
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Features
- Hardcover
- 128 pages
- Color photos
- 60 recipes
- Size - 8.25" x 8.25"
- 2015
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